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Journal Abstract Search

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
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  • 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
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  • 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
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  • 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
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  • 32. Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica.
    Ooi TS, Ting ASY, Siow LF.
    J Food Sci Technol; 2022 Jul 06; 59(7):2714-2723. PubMed ID: 35734109
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  • 33. 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 06; 31(1):63-72. PubMed ID: 16733618
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  • 34. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
    Aculey PC, Snitkjaer P, Owusu M, Bassompiere M, Takrama J, Nørgaard L, Petersen MA, Nielsen DS.
    J Food Sci; 2010 Aug 01; 75(6):S300-7. PubMed ID: 20722952
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  • 36. Bioactive compounds and antioxidant potential for polyphenol-rich cocoa extract obtained by agroindustrial residue.
    Gabbay Alves TV, Silva da Costa R, Aliakbarian B, Casazza AA, Perego P, Pinheiro Arruda MS, Carréra Silva Júnior JO, Converti A, Ribeiro Costa RM.
    Nat Prod Res; 2019 Feb 01; 33(4):589-592. PubMed ID: 29126366
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  • 37. Cocoa and chocolate are sources of vitamin D2.
    Kühn J, Schröter A, Hartmann BM, Stangl GI.
    Food Chem; 2018 Dec 15; 269():318-320. PubMed ID: 30100440
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  • 38. 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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  • 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]

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