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Journal Abstract Search

566 related items for PubMed ID: 30007725

  • 1. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.
    Hinneh M, Semanhyia E, Van de Walle D, De Winne A, Tzompa-Sosa DA, Scalone GLL, De Meulenaer B, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2018 Sep; 111():607-620. PubMed ID: 30007725
    [Abstract] [Full Text] [Related]

  • 2. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.
    Hinneh M, Van de Walle D, Tzompa-Sosa DA, De Winne A, Termote S, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2019 Nov; 125():108550. PubMed ID: 31554139
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  • 3. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates).
    Hinneh M, Abotsi EE, Van de Walle D, Tzompa-Sosa DA, De Winne A, Simonis J, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2020 Jun; 132():109116. PubMed ID: 32331645
    [Abstract] [Full Text] [Related]

  • 4. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).
    Hinneh M, Abotsi EE, Van de Walle D, Tzompa-Sosa DA, De Winne A, Simonis J, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2019 May; 119():84-98. PubMed ID: 30884724
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  • 7. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans.
    Afoakwa EO, Quao J, Budu AS, Takrama J, Saalia FK.
    Int J Food Sci Nutr; 2011 Nov; 62(7):755-64. PubMed ID: 21599466
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  • 9. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia.
    Barrientos LDP, Oquendo JDT, Garzón MAG, Álvarez OLM.
    Food Res Int; 2019 Jan; 115():259-267. PubMed ID: 30599940
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  • 11. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
    Magalhães da Veiga Moreira I, de Figueiredo Vilela L, da Cruz Pedroso Miguel MG, Santos C, Lima N, Freitas Schwan R.
    Molecules; 2017 May 09; 22(5):. PubMed ID: 28486419
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  • 12. Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans.
    Hamdouche Y, Meile JC, Lebrun M, Guehi T, Boulanger R, Teyssier C, Montet D.
    Food Res Int; 2019 May 09; 119():477-491. PubMed ID: 30884680
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  • 13. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
    Marseglia A, Musci M, Rinaldi M, Palla G, Caligiani A.
    Food Res Int; 2020 Jun 09; 132():109101. PubMed ID: 32331661
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  • 14. The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
    Żyżelewicz D, Budryn G, Oracz J, Antolak H, Kręgiel D, Kaczmarska M.
    Food Res Int; 2018 Nov 09; 113():234-244. PubMed ID: 30195517
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  • 15. Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase.
    Jinap S, Ikrawan Y, Bakar J, Saari N, Lioe HN.
    J Food Sci; 2008 Sep 09; 73(7):H141-7. PubMed ID: 18803708
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  • 16. 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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  • 17. Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation.
    Febrianto NA, Zhu F.
    J Agric Food Chem; 2020 Aug 12; 68(32):8658-8675. PubMed ID: 32662271
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  • 18. Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during "Moist Incubation" of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation.
    Schlüter A, Hühn T, Kneubühl M, Chatelain K, Rohn S, Chetschik I.
    J Agric Food Chem; 2020 Sep 23; 68(38):10336-10344. PubMed ID: 31885268
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  • 19. 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 Sep 23; 60(10):1593-1613. PubMed ID: 30896305
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  • 20. Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain.
    Purbaningrum K, Hidayat C, Witasari LD, Utami T.
    Foods; 2023 Feb 14; 12(4):. PubMed ID: 36832893
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