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PUBMED FOR HANDHELDS

Journal Abstract Search

206 related items for PubMed ID: 32466947

  • 1.
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  • 2. 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]

  • 3. 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 01; 113():234-244. PubMed ID: 30195517
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  • 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 01; 119():84-98. PubMed ID: 30884724
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 132():109101. PubMed ID: 32331661
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  • 7. PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins.
    Acierno V, Fasciani G, Kiani S, Caligiani A, van Ruth S.
    Food Chem; 2019 Aug 15; 289():591-602. PubMed ID: 30955653
    [Abstract] [Full Text] [Related]

  • 8. 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
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  • 9. 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 01; 59(7):2714-2723. PubMed ID: 35734109
    [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 01; 132():109116. PubMed ID: 32331645
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  • 13. Analysis of minor low molecular weight carbohydrates in cocoa beans by chromatographic techniques coupled to mass spectrometry.
    Megías-Pérez R, Ruiz-Matute AI, Corno M, Kuhnert N.
    J Chromatogr A; 2019 Jan 11; 1584():135-143. PubMed ID: 30554780
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  • 14. Unique metabolite profiles of Indonesian cocoa beans from different origins and their correlation with temperature.
    Hanifah A, Firmanto H, Putri SP, Fukusaki E.
    J Biosci Bioeng; 2022 Aug 11; 134(2):125-132. PubMed ID: 35654674
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. 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]

  • 17. Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation.
    Escobar S, Santander M, Zuluaga M, Chacón I, Rodríguez J, Vaillant F.
    Food Chem; 2021 Dec 15; 365():130627. PubMed ID: 34329875
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 123():684-696. PubMed ID: 31285018
    [Abstract] [Full Text] [Related]

  • 19. The effect of lactic acid bacteria on cocoa bean fermentation.
    Ho VT, Zhao J, Fleet G.
    Int J Food Microbiol; 2015 Jul 16; 205():54-67. PubMed ID: 25889523
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