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Journal Abstract Search

429 related items for PubMed ID: 31554139

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 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. 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]

  • 5. 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; 132():109101. PubMed ID: 32331661
    [Abstract] [Full Text] [Related]

  • 6. Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS).
    Huang Y, Barringer SA.
    J Food Sci; 2010 Jun; 75(1):C121-7. PubMed ID: 20492142
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Roasting-induced changes in cocoa beans with respect to the mood pyramid.
    Lemarcq V, Tuenter E, Bondarenko A, Van de Walle D, De Vuyst L, Pieters L, Sioriki E, Dewettinck K.
    Food Chem; 2020 Dec 01; 332():127467. PubMed ID: 32663755
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
    Utrilla-Vázquez M, Rodríguez-Campos J, Avendaño-Arazate CH, Gschaedler A, Lugo-Cervantes E.
    Food Res Int; 2020 Mar 12; 129():108834. PubMed ID: 32036902
    [Abstract] [Full Text] [Related]

  • 11. Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
    Huang Y, Barringer SA.
    J Food Sci; 2011 Mar 12; 76(2):C279-86. PubMed ID: 21535747
    [Abstract] [Full Text] [Related]

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  • 14. 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]

  • 15. 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. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics.
    Barbosa-Pereira L, Rojo-Poveda O, Ferrocino I, Giordano M, Zeppa G.
    Food Res Int; 2019 Sep 19; 123():684-696. PubMed ID: 31285018
    [Abstract] [Full Text] [Related]

  • 18. Characterisation of the chocolate aroma in roast jackfruit seeds.
    Spada FP, Balagiannis DP, Purgatto E, do Alencar SM, Canniatti-Brazaca SG, Parker JK.
    Food Chem; 2021 Aug 30; 354():129537. PubMed ID: 33756328
    [Abstract] [Full Text] [Related]

  • 19. Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).
    Zzaman W, Bhat R, Yang TA, Easa AM.
    J Sci Food Agric; 2017 Oct 30; 97(13):4429-4437. PubMed ID: 28251656
    [Abstract] [Full Text] [Related]

  • 20. Roasting process shaping the chemical profile of roasted green tea and the association with aroma features.
    Zhu YM, Dong JJ, Jin J, Liu JH, Zheng XQ, Lu JL, Liang YR, Ye JH.
    Food Chem; 2021 Aug 15; 353():129428. PubMed ID: 33714119
    [Abstract] [Full Text] [Related]

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