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Journal Abstract Search

199 related items for PubMed ID: 36832962

  • 1. Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.
    Schouteten JJ, Lemarcq V, Van de Walle D, Sioriki E, Dewettinck K.
    Foods; 2023 Feb 19; 12(4):. PubMed ID: 36832962
    [Abstract] [Full Text] [Related]

  • 2. Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.
    Cerit İ, Demirkol O, Avcı A, Arkan BS.
    Food Sci Technol Int; 2024 Jul 19; 30(5):450-461. PubMed ID: 36797992
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  • 4. 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 19; 132():109101. PubMed ID: 32331661
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  • 7. Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry.
    Yan R, Pinto G, Taylor-Roseman R, Cogan K, D'Alesandre G, Kovac J.
    Front Microbiol; 2021 Jun 19; 12():576337. PubMed ID: 33763036
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  • 8. 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
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  • 9. Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans.
    Nebesny E, Budryn G.
    Nahrung; 2002 Aug 12; 46(4):279-82. PubMed ID: 12224425
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  • 11. Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics.
    McClure AP, Hopfer H, Grün IU.
    Curr Res Food Sci; 2022 Aug 12; 5():167-174. PubMed ID: 35072104
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  • 12. 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 Aug 12; 60(10):1593-1613. PubMed ID: 30896305
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  • 14. Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa.
    Peña-Correa RF, Mogol BA, Fryganas C, Fogliano V.
    J Agric Food Chem; 2023 Jul 05; 71(26):10203-10211. PubMed ID: 37352390
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  • 15. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
    Agila A, Barringer S.
    J Food Sci; 2012 Apr 05; 77(4):C461-8. PubMed ID: 22429278
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  • 16. Effects of roasting on alkylpyrazin compounds and properties of cocoa powder.
    Asefi N, Ebrahimzadegan S, Maleki R, Seiiedlou-Heris SS.
    J Food Sci Technol; 2023 Feb 05; 60(2):572-580. PubMed ID: 36712197
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  • 17. Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans.
    Mohammad Salamatullah A, Hayat K, Mabood Husain F, Asif Ahmed M, Arzoo S, Mohammed Alghunaymi A, Alzahrani A, Alyahya HK, Al-Badr N, Bourhia M.
    Evid Based Complement Alternat Med; 2021 Feb 05; 2021():4908033. PubMed ID: 34594390
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  • 18. 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
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  • 19. Effects of roasting on bioavailability and bioactivities of Vigna angularis and potential of coffee-like beverage.
    Bolek S.
    J Food Sci; 2022 Mar 05; 87(3):911-918. PubMed ID: 35088412
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  • 20. Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses.
    Ku MC, Liu SQ.
    Food Res Int; 2024 Nov 05; 195():114992. PubMed ID: 39277251
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