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Journal Abstract Search

346 related items for PubMed ID: 34329875

  • 1. 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
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  • 2. 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 15; 111():607-620. PubMed ID: 30007725
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  • 3. 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 15; 89(4):1917-1943. PubMed ID: 38488746
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  • 4. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
    Magalhães da Veiga Moreira I, de Figueiredo Vilela L, da Cruz Pedroso Miguel MG, Santos C, Lima N, Freitas Schwan R.
    Molecules; 2017 May 09; 22(5):. PubMed ID: 28486419
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  • 7. 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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  • 8. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia.
    Barrientos LDP, Oquendo JDT, Garzón MAG, Álvarez OLM.
    Food Res Int; 2019 Jan 12; 115():259-267. PubMed ID: 30599940
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  • 11. 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 12; 132():109101. PubMed ID: 32331661
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  • 12. Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during "Moist Incubation" of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation.
    Schlüter A, Hühn T, Kneubühl M, Chatelain K, Rohn S, Chetschik I.
    J Agric Food Chem; 2020 Sep 23; 68(38):10336-10344. PubMed ID: 31885268
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  • 13. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation.
    Santander Muñoz M, Rodríguez Cortina J, Vaillant FE, Escobar Parra S.
    Crit Rev Food Sci Nutr; 2020 Sep 23; 60(10):1593-1613. PubMed ID: 30896305
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  • 14. 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 23; 125():108550. PubMed ID: 31554139
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  • 15. 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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  • 16. Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate.
    Tuenter E, Delbaere C, De Winne A, Bijttebier S, Custers D, Foubert K, Van Durme J, Messens K, Dewettinck K, Pieters L.
    Food Res Int; 2020 Apr 06; 130():108943. PubMed ID: 32156387
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  • 20. 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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