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Journal Abstract Search

204 related items for PubMed ID: 36192930

  • 1. Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao.
    Febrianto NA, Zhu F.
    Food Res Int; 2022 Nov; 161():111764. PubMed ID: 36192930
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  • 3. Theobroma cacao and Theobroma grandiflorum: Botany, Composition and Pharmacological Activities of Pods and Seeds.
    Jean-Marie E, Jiang W, Bereau D, Robinson JC.
    Foods; 2022 Dec 08; 11(24):. PubMed ID: 36553708
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  • 9. Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation.
    Fang Y, Li R, Chu Z, Zhu K, Gu F, Zhang Y.
    Food Sci Nutr; 2020 Aug 08; 8(8):4121-4133. PubMed ID: 32884693
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  • 12. Investigating the flavor compounds in the cocoa powder production process.
    Mohamadi Alasti F, Asefi N, Maleki R, SeiiedlouHeris SS.
    Food Sci Nutr; 2019 Dec 08; 7(12):3892-3901. PubMed ID: 31890167
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  • 14. Chemical and biological properties of cocoa beans affected by processing: a review.
    Febrianto NA, Wang S, Zhu F.
    Crit Rev Food Sci Nutr; 2022 Dec 08; 62(30):8403-8434. PubMed ID: 34047627
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  • 17. Flavor Chemistry of Cocoa and Cocoa Products-An Overview.
    Aprotosoaie AC, Luca SV, Miron A.
    Compr Rev Food Sci Food Saf; 2016 Jan 08; 15(1):73-91. PubMed ID: 33371573
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  • 18. Characterization of the Proteome of Theobroma cacao Beans by Nano-UHPLC-ESI MS/MS.
    Scollo E, Neville D, Oruna-Concha MJ, Trotin M, Cramer R.
    Proteomics; 2018 Feb 08; 18(3-4):. PubMed ID: 29280563
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  • 20. Chemometric Classification of Colombian Cacao Crops: Effects of Different Genotypes and Origins in Different Years of Harvest on Levels of Flavonoid and Methylxanthine Metabolites in Raw Cacao Beans.
    Agudelo C, Acevedo S, Carrillo-Hormaza L, Galeano E, Osorio E.
    Molecules; 2022 Mar 23; 27(7):. PubMed ID: 35408468
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