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Journal Abstract Search

203 related items for PubMed ID: 30007697

  • 61. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review.
    Oracz J, Zyzelewicz D, Nebesny E.
    Crit Rev Food Sci Nutr; 2015; 55(9):1176-92. PubMed ID: 24915346
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  • 64. Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell.
    Pätzold R, Brückner H.
    Amino Acids; 2006 Jul; 31(1):63-72. PubMed ID: 16733618
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  • 65. Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation.
    Escobar S, Santander M, Zuluaga M, Chacón I, Rodríguez J, Vaillant F.
    Food Chem; 2021 Dec 15; 365():130627. PubMed ID: 34329875
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  • 67. Characterization of new flavan-3-ol derivatives in fermented cocoa beans.
    Fayeulle N, Vallverdu-Queralt A, Meudec E, Hue C, Boulanger R, Cheynier V, Sommerer N.
    Food Chem; 2018 Sep 01; 259():207-212. PubMed ID: 29680045
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  • 68. Selective removal of the violet color produced by anthocyanins in procyanidin-rich unfermented cocoa extracts.
    Wallace TC, Giusti MM.
    J Food Sci; 2011 Sep 01; 76(7):C1010-7. PubMed ID: 22417537
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  • 70. Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions.
    Hii CL, Law CL, Cloke M, Sharif S.
    J Sci Food Agric; 2011 Jan 30; 91(2):239-46. PubMed ID: 20872824
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  • 71. Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa.
    Streule S, André A, Freimüller Leischtfeld S, Chatelain K, Gillich E, Chetschik I, Miescher Schwenninger S.
    Foods; 2024 Aug 19; 13(16):. PubMed ID: 39200517
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  • 74. Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: implications for vegetable fat quantification in chocolate.
    Spangenberg JE, Dionisi F.
    J Agric Food Chem; 2001 Sep 19; 49(9):4271-7. PubMed ID: 11559122
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  • 75. Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.
    Buchgraber M, Ulberth F, Anklam E.
    J AOAC Int; 2004 Sep 19; 87(5):1164-72. PubMed ID: 15493674
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  • 76. Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process.
    Melo TS, Pires TC, Engelmann JVP, Monteiro ALO, Maciel LF, Bispo EDS.
    J Food Sci Technol; 2021 May 19; 58(5):1947-1957. PubMed ID: 33897031
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  • 77. Isolation and characterisation of cell wall polysaccharides from cocoa (Theobroma cacao L.) beans.
    Redgwell RJ, Hansen CE.
    Planta; 2000 Apr 19; 210(5):823-30. PubMed ID: 10805455
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  • 78. Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof.
    Ullrich L, Neiens S, Hühn T, Steinhaus M, Chetschik I.
    J Agric Food Chem; 2021 Aug 04; 69(30):8504-8510. PubMed ID: 34297568
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  • 80. Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components.
    Voigt J, Janek K, Textoris-Taube K, Niewienda A, Wöstemeyer J.
    Food Chem; 2016 Feb 01; 192():706-13. PubMed ID: 26304401
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