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Journal Abstract Search

336 related items for PubMed ID: 32331645

  • 1. 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
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  • 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
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  • 5. 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
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  • 8. 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 06; 113():234-244. PubMed ID: 30195517
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  • 10. Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review.
    Putri DN, De Steur H, Juvinal JG, Gellynck X, Schouteten JJ.
    J Food Sci; 2024 Apr 06; 89(4):1917-1943. PubMed ID: 38488746
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  • 11. Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses.
    Ku MC, Liu SQ.
    Food Res Int; 2024 Nov 06; 195():114992. PubMed ID: 39277251
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  • 13. 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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  • 17. 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 06; 109():196-203. PubMed ID: 29803442
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  • 18. Trace elements in bean-to-bar chocolates from Brazil and Ecuador.
    Burgon VH, Silva MLN, Milani RF, Morgano MA.
    J Trace Elem Med Biol; 2024 Jul 06; 84():127431. PubMed ID: 38489923
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  • 19. 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 Jul 06; 75(1):C121-7. PubMed ID: 20492142
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  • 20. Dark chocolate acceptability: influence of cocoa origin and processing conditions.
    Torres-Moreno M, Tarrega A, Costell E, Blanch C.
    J Sci Food Agric; 2012 Jan 30; 92(2):404-11. PubMed ID: 21834089
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