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Journal Abstract Search

210 related items for PubMed ID: 32663755

  • 1. 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]

  • 2. The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds.
    Sioriki E, Tuenter E, de Walle DV, Lemarcq V, Cazin CSJ, Nolan SP, Pieters L, Dewettinck K.
    Food Chem; 2022 Jul 01; 381():132082. PubMed ID: 35114618
    [Abstract] [Full Text] [Related]

  • 3. 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 01; 125():108550. PubMed ID: 31554139
    [Abstract] [Full Text] [Related]

  • 4. HPLC-MS-based design of experiments approach on cocoa roasting.
    Andruszkiewicz PJ, Corno M, Kuhnert N.
    Food Chem; 2021 Oct 30; 360():129694. PubMed ID: 33989875
    [Abstract] [Full Text] [Related]

  • 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 30; 119():84-98. PubMed ID: 30884724
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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 06; 97(13):4429-4437. PubMed ID: 28251656
    [Abstract] [Full Text] [Related]

  • 8. Characterization of new flavan-3-ol derivatives in fermented cocoa beans.
    Fayeulle N, Vallverdu-Queralt A, Meudec E, Hue C, Boulanger R, Cheynier V, Sommerer N.
    Food Chem; 2018 Sep 01; 259():207-212. PubMed ID: 29680045
    [Abstract] [Full Text] [Related]

  • 9. Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.
    Zhang D, Gao M, Cai Y, Wu J, Lao F.
    J Sci Food Agric; 2024 Aug 15; 104(10):6139-6148. PubMed ID: 38442084
    [Abstract] [Full Text] [Related]

  • 10. Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.
    De Taeye C, Caullet G, Eyamo Evina VJ, Collin S.
    J Agric Food Chem; 2017 Mar 01; 65(8):1715-1723. PubMed ID: 28207258
    [Abstract] [Full Text] [Related]

  • 11. Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.
    De Taeye C, Bodart M, Caullet G, Collin S.
    J Sci Food Agric; 2017 Sep 01; 97(12):4001-4008. PubMed ID: 28194790
    [Abstract] [Full Text] [Related]

  • 12. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn.
    Oracz J, Nebesny E, Żyżelewicz D.
    Food Res Int; 2019 Jan 01; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

  • 13. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.
    Payne MJ, Hurst WJ, Miller KB, Rank C, Stuart DA.
    J Agric Food Chem; 2010 Oct 13; 58(19):10518-27. PubMed ID: 20843086
    [Abstract] [Full Text] [Related]

  • 14. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa.
    De Taeye C, Cibaka ML, Jerkovic V, Collin S.
    J Agric Food Chem; 2014 Sep 10; 62(36):9002-16. PubMed ID: 25167469
    [Abstract] [Full Text] [Related]

  • 15. Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation.
    Febrianto NA, Zhu F.
    J Agric Food Chem; 2020 Aug 12; 68(32):8658-8675. PubMed ID: 32662271
    [Abstract] [Full Text] [Related]

  • 16. Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.
    Chetschik I, Kneubühl M, Chatelain K, Schlüter A, Bernath K, Hühn T.
    J Agric Food Chem; 2018 Mar 14; 66(10):2467-2472. PubMed ID: 28318272
    [Abstract] [Full Text] [Related]

  • 17. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.
    Urbańska B, Kowalska H, Szulc K, Ziarno M, Pochitskaya I, Kowalska J.
    Molecules; 2021 Apr 25; 26(9):. PubMed ID: 33922933
    [Abstract] [Full Text] [Related]

  • 18. The impact of roasting on cocoa quality parameters.
    Peña-Correa RF, Ataç Mogol B, Fogliano V.
    Crit Rev Food Sci Nutr; 2024 Apr 25; 64(13):4348-4361. PubMed ID: 36382628
    [Abstract] [Full Text] [Related]

  • 19. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.
    Stark T, Bareuther S, Hofmann T.
    J Agric Food Chem; 2005 Jun 29; 53(13):5407-18. PubMed ID: 15969527
    [Abstract] [Full Text] [Related]

  • 20. 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]

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