These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

210 related items for PubMed ID: 32663755

  • 21. Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS).
    Tan J, Kerr WL.
    J Sci Food Agric; 2018 Aug; 98(10):3851-3859. PubMed ID: 29363771
    [Abstract] [Full Text] [Related]

  • 22. Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans.
    Stanley TH, Van Buiten CB, Baker SA, Elias RJ, Anantheswaran RC, Lambert JD.
    Food Chem; 2018 Jul 30; 255():414-420. PubMed ID: 29571495
    [Abstract] [Full Text] [Related]

  • 23. 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 30; 132():109116. PubMed ID: 32331645
    [Abstract] [Full Text] [Related]

  • 24. Characterization of Odorants Causing Smoky Off-Flavors in Cocoa.
    Füllemann D, Steinhaus M.
    J Agric Food Chem; 2020 Sep 30; 68(39):10833-10841. PubMed ID: 32902973
    [Abstract] [Full Text] [Related]

  • 25. 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 30; 132():109101. PubMed ID: 32331661
    [Abstract] [Full Text] [Related]

  • 26. Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting.
    Kothe L, Zimmermann BF, Galensa R.
    Food Chem; 2013 Dec 15; 141(4):3656-63. PubMed ID: 23993533
    [Abstract] [Full Text] [Related]

  • 27. Identification of bitter modulating maillard-catechin reaction products.
    Zhang L, Xia Y, Peterson DG.
    J Agric Food Chem; 2014 Aug 20; 62(33):8470-7. PubMed ID: 25077686
    [Abstract] [Full Text] [Related]

  • 28. Quantitative Validation of the In-Bean Approach in Coffee Roasting.
    Poisson L, Pittet J, Schaerer A, Mestdagh F, Davidek T.
    J Agric Food Chem; 2020 Apr 29; 68(17):4732-4742. PubMed ID: 31692347
    [Abstract] [Full Text] [Related]

  • 29. Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.
    Trognitz B, Cros E, Assemat S, Davrieux F, Forestier-Chiron N, Ayestas E, Kuant A, Scheldeman X, Hermann M.
    PLoS One; 2013 Apr 29; 8(1):e54079. PubMed ID: 23349790
    [Abstract] [Full Text] [Related]

  • 30. GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin.
    Caligiani A, Cirlini M, Palla G, Ravaglia R, Arlorio M.
    Chirality; 2007 May 05; 19(4):329-34. PubMed ID: 17357118
    [Abstract] [Full Text] [Related]

  • 31. Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential.
    Van Durme J, Ingels I, De Winne A.
    Food Chem; 2016 Aug 15; 205():66-72. PubMed ID: 27006215
    [Abstract] [Full Text] [Related]

  • 32. Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes.
    Lu X, Gao P, Lv Y, Zhang Y, Wang F.
    J Food Sci; 2024 Aug 15; 89(8):4884-4898. PubMed ID: 39004805
    [Abstract] [Full Text] [Related]

  • 33. Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC.
    Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T, Miyatake H, Hatano T, Yoshida T.
    Biosci Biotechnol Biochem; 2000 Dec 15; 64(12):2581-7. PubMed ID: 11210120
    [Abstract] [Full Text] [Related]

  • 34. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
    Jia X, Zhou Q, Wang J, Liu C, Huang F, Huang Y.
    J Food Biochem; 2019 Oct 15; 43(10):e12786. PubMed ID: 31608473
    [Abstract] [Full Text] [Related]

  • 35. Cocoa-specific flavor components and their peptide precursors.
    Scalone GLL, Textoris-Taube K, De Meulenaer B, De Kimpe N, Wöstemeyer J, Voigt J.
    Food Res Int; 2019 Sep 15; 123():503-515. PubMed ID: 31284999
    [Abstract] [Full Text] [Related]

  • 36. Diversity in Composition of Bioactive Compounds Among 26 Cocoa Genotypes.
    Febrianto NA, Zhu F.
    J Agric Food Chem; 2019 Aug 28; 67(34):9501-9509. PubMed ID: 31334642
    [Abstract] [Full Text] [Related]

  • 37. Influence of cocoa flavanols and procyanidins on free radical-induced human erythrocyte hemolysis.
    Zhu QY, Schramm DD, Gross HB, Holt RR, Kim SH, Yamaguchi T, Kwik-Uribe CL, Keen CL.
    Clin Dev Immunol; 2005 Mar 28; 12(1):27-34. PubMed ID: 15712596
    [Abstract] [Full Text] [Related]

  • 38. Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing.
    Kim DS, Kim HS, Lee J, Hong SJ, Cho JJ, Cho KM, Shin EC.
    J Food Biochem; 2019 Oct 28; 43(10):e12842. PubMed ID: 31608467
    [Abstract] [Full Text] [Related]

  • 39. A further tool to monitor the coffee roasting process: aroma composition and chemical indices.
    Ruosi MR, Cordero C, Cagliero C, Rubiolo P, Bicchi C, Sgorbini B, Liberto E.
    J Agric Food Chem; 2012 Nov 14; 60(45):11283-91. PubMed ID: 23083340
    [Abstract] [Full Text] [Related]

  • 40. Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography.
    Esatbeyoglu T, Wray V, Winterhalter P.
    Food Chem; 2015 Jul 15; 179():278-89. PubMed ID: 25722166
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 11.