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Journal Abstract Search

599 related items for PubMed ID: 30195517

  • 1. 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; 113():234-244. PubMed ID: 30195517
    [Abstract] [Full Text] [Related]

  • 2. Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World.
    Urbańska B, Kowalska J.
    Antioxidants (Basel); 2019 Aug 06; 8(8):. PubMed ID: 31390779
    [Abstract] [Full Text] [Related]

  • 3. 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 06; 132():109101. PubMed ID: 32331661
    [Abstract] [Full Text] [Related]

  • 4. Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.
    Cerit İ, Demirkol O, Avcı A, Arkan BS.
    Food Sci Technol Int; 2024 Jul 06; 30(5):450-461. PubMed ID: 36797992
    [Abstract] [Full Text] [Related]

  • 5. 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 06; 119():84-98. PubMed ID: 30884724
    [Abstract] [Full Text] [Related]

  • 6. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.
    Urbańska B, Kowalska H, Szulc K, Ziarno M, Pochitskaya I, Kowalska J.
    Molecules; 2021 Apr 25; 26(9):. PubMed ID: 33922933
    [Abstract] [Full Text] [Related]

  • 7. Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates.
    Godočiková L, Ivanišová E, Zaguła G, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Kowalczewski PŁ, Kačániová M.
    Molecules; 2020 Aug 11; 25(16):. PubMed ID: 32796548
    [Abstract] [Full Text] [Related]

  • 8. Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates.
    Ac-Pangan MF, Engeseth NJ, Cadwallader KR.
    J Agric Food Chem; 2023 Jun 28; 71(25):9856-9867. PubMed ID: 37307497
    [Abstract] [Full Text] [Related]

  • 9. Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon.
    Caprioli G, Fiorini D, Maggi F, Nicoletti M, Ricciutelli M, Toniolo C, Prosper B, Vittori S, Sagratini G.
    Int J Food Sci Nutr; 2016 Jun 28; 67(4):422-30. PubMed ID: 27055484
    [Abstract] [Full Text] [Related]

  • 10. 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 28; 132():109116. PubMed ID: 32331645
    [Abstract] [Full Text] [Related]

  • 11. Cocoa Shell as a Step Forward to Functional Chocolates-Bioactive Components in Chocolates with Different Composition.
    Barišić V, Stokanović MC, Flanjak I, Doko K, Jozinović A, Babić J, Šubarić D, Miličević B, Cindrić I, Ačkar Đ.
    Molecules; 2020 Nov 23; 25(22):. PubMed ID: 33238393
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate.
    Tuenter E, Delbaere C, De Winne A, Bijttebier S, Custers D, Foubert K, Van Durme J, Messens K, Dewettinck K, Pieters L.
    Food Res Int; 2020 Apr 12; 130():108943. PubMed ID: 32156387
    [Abstract] [Full Text] [Related]

  • 14. Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.
    González AFR, García GAG, Polanía-Hincapié PA, López LJ, Suárez JC.
    PLoS One; 2024 Apr 12; 19(10):e0306680. PubMed ID: 39361591
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Sniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS.
    Acierno V, de Jonge L, van Ruth S.
    Food Res Int; 2020 Jul 12; 133():109212. PubMed ID: 32466947
    [Abstract] [Full Text] [Related]

  • 17. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.
    Miller KB, Stuart DA, Smith NL, Lee CY, McHale NL, Flanagan JA, Ou B, Hurst WJ.
    J Agric Food Chem; 2006 May 31; 54(11):4062-8. PubMed ID: 16719535
    [Abstract] [Full Text] [Related]

  • 18. 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 31; 111():607-620. PubMed ID: 30007725
    [Abstract] [Full Text] [Related]

  • 19. Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate.
    Kruszewski B, Obiedziński MW.
    J Agric Food Chem; 2020 Feb 26; 68(8):2562-2569. PubMed ID: 32003990
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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