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Journal Abstract Search

219 related items for PubMed ID: 34297568

  • 1. Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof.
    Ullrich L, Neiens S, Hühn T, Steinhaus M, Chetschik I.
    J Agric Food Chem; 2021 Aug 04; 69(30):8504-8510. PubMed ID: 34297568
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  • 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 04; 132():109101. PubMed ID: 32331661
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  • 6. 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 04; 119():84-98. PubMed ID: 30884724
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  • 7. 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 04; 113():234-244. PubMed ID: 30195517
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  • 8. 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
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  • 12. 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 12; 59(7):2714-2723. PubMed ID: 35734109
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  • 13. Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725.
    Chagas Junior GCA, Ferreira NR, Andrade EHA, Nascimento LDD, Siqueira FC, Lopes AS.
    Molecules; 2021 Jan 11; 26(2):. PubMed ID: 33440885
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  • 14. Decoding the Fine Flavor Properties of Dark Chocolates.
    Ullrich L, Casty B, André A, Hühn T, Steinhaus M, Chetschik I.
    J Agric Food Chem; 2022 Oct 26; 70(42):13730-13740. PubMed ID: 36255101
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  • 16. Cocoa and chocolate are sources of vitamin D2.
    Kühn J, Schröter A, Hartmann BM, Stangl GI.
    Food Chem; 2018 Dec 15; 269():318-320. PubMed ID: 30100440
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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 15; 109():196-203. PubMed ID: 29803442
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  • 18. 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
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