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599 related items for PubMed ID: 30195517
21. Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract. Lončarević I, Pajin B, Tumbas Šaponjac V, Petrović J, Vulić J, Fišteš A, Jovanović P. J Sci Food Agric; 2019 Oct; 99(13):5834-5841. PubMed ID: 31206711 [Abstract] [Full Text] [Related]
22. Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS. Acierno V, Liu N, Alewijn M, Stieger M, van Ruth SM. Talanta; 2019 Apr 01; 195():676-682. PubMed ID: 30625600 [Abstract] [Full Text] [Related]
23. Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil. Moreira IMDV, Vilela LF, Santos C, Lima N, Schwan RF. Food Res Int; 2018 Jul 01; 109():196-203. PubMed ID: 29803442 [Abstract] [Full Text] [Related]
24. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. Gu L, House SE, Wu X, Ou B, Prior RL. J Agric Food Chem; 2006 May 31; 54(11):4057-61. PubMed ID: 16719534 [Abstract] [Full Text] [Related]
25. Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols. Fayeulle N, Meudec E, Boulet JC, Vallverdu-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N. J Agric Food Chem; 2019 Mar 06; 67(9):2723-2731. PubMed ID: 30761902 [Abstract] [Full Text] [Related]
26. Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour. Moreira I, Costa J, Vilela L, Lima N, Santos C, Schwan R. J Sci Food Agric; 2021 Aug 15; 101(10):4409-4419. PubMed ID: 33421137 [Abstract] [Full Text] [Related]
27. Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans. Schlüter A, Hühn T, Kneubühl M, Chatelain K, Rohn S, Chetschik I. J Agric Food Chem; 2022 Apr 06; 70(13):4057-4065. PubMed ID: 35316045 [Abstract] [Full Text] [Related]
28. 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 Apr 06; 55(9):1176-92. PubMed ID: 24915346 [Abstract] [Full Text] [Related]
29. 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 06; 125():108550. PubMed ID: 31554139 [Abstract] [Full Text] [Related]
40. From untargeted metabolomics to the multiple reaction monitoring-based quantification of polyphenols in chocolates from different geographical areas. Pinto G, Aurilia M, Illiano A, Fontanarosa C, Sannia G, Trifuoggi M, Lettera V, Sperandeo R, Pucci P, Amoresano A. J Mass Spectrom; 2021 Jan 06; 56(1):e4651. PubMed ID: 32893948 [Abstract] [Full Text] [Related] Page: [Previous] [Next] [New Search]