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Journal Abstract Search

203 related items for PubMed ID: 30007697

  • 41. Changes in key aroma compounds of Criollo cocoa beans during roasting.
    Frauendorfer F, Schieberle P.
    J Agric Food Chem; 2008 Nov 12; 56(21):10244-51. PubMed ID: 18925740
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  • 42. Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans.
    Schlüter A, André A, Hühn T, Rohn S, Chetschik I.
    J Agric Food Chem; 2022 Dec 28; 70(51):16335-16346. PubMed ID: 36524976
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  • 43. Relationship between procyanidin and flavor contents of cocoa liquors from different origins.
    Counet C, Ouwerx C, Rosoux D, Collin S.
    J Agric Food Chem; 2004 Oct 06; 52(20):6243-9. PubMed ID: 15453694
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  • 44. Effect of fermentation time and drying temperature on volatile compounds in cocoa.
    Rodriguez-Campos J, Escalona-Buendía HB, Contreras-Ramos SM, Orozco-Avila I, Jaramillo-Flores E, Lugo-Cervantes E.
    Food Chem; 2012 May 01; 132(1):277-88. PubMed ID: 26434291
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  • 48. Proteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box method.
    Scollo E, Neville DCA, Oruna-Concha MJ, Trotin M, Umaharan P, Sukha D, Kalloo R, Cramer R.
    Food Chem; 2020 Jun 30; 316():126350. PubMed ID: 32045819
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  • 49. Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation.
    Fang Y, Li R, Chu Z, Zhu K, Gu F, Zhang Y.
    Food Sci Nutr; 2020 Aug 30; 8(8):4121-4133. PubMed ID: 32884693
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  • 50. Nutrient and antinutrient profiles of raw and fermented cocoa beans.
    Aremu CY, Agiang MA, Ayatse JO.
    Plant Foods Hum Nutr; 1995 Oct 30; 48(3):217-23. PubMed ID: 8833428
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  • 51. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT, Nguyen HVH.
    Plant Foods Hum Nutr; 2019 Mar 30; 74(1):54-60. PubMed ID: 30368643
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  • 54. Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting.
    Lin LY, Chen KF, Changchien LL, Chen KC, Peng RY.
    Molecules; 2022 May 10; 27(10):. PubMed ID: 35630547
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  • 56. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions.
    Torres-Moreno M, Torrescasana E, Salas-Salvadó J, Blanch C.
    Food Chem; 2015 Jan 01; 166():125-132. PubMed ID: 25053037
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  • 57. Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phytoprostanes and phytofurans contents.
    León-Perez D, Medina S, Londoño-Londoño J, Cano-Lamadrid M, Carbonell-Barrachina Á, Durand T, Guy A, Oger C, Galano JM, Ferreres F, Jiménez-Cartagena C, Restrepo-Osorno J, Gil-Izquierdo Á.
    Food Chem; 2019 May 15; 280():231-239. PubMed ID: 30642491
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  • 58. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation.
    Santander Muñoz M, Rodríguez Cortina J, Vaillant FE, Escobar Parra S.
    Crit Rev Food Sci Nutr; 2020 May 15; 60(10):1593-1613. PubMed ID: 30896305
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  • 60. Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.
    Hue C, Gunata Z, Breysse A, Davrieux F, Boulanger R, Sauvage FX.
    Food Chem; 2016 Feb 01; 192():958-64. PubMed ID: 26304435
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