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Journal Abstract Search

267 related items for PubMed ID: 37095830

  • 1. Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru.
    Cortez D, Quispe-Sanchez L, Mestanza M, Oliva-Cruz M, Yoplac I, Torres C, Chavez SG.
    Curr Res Food Sci; 2023; 6():100494. PubMed ID: 37095830
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  • 2. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT, Nguyen HVH.
    Plant Foods Hum Nutr; 2019 Mar; 74(1):54-60. PubMed ID: 30368643
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  • 3. Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits.
    Tee YK, Bariah K, Hisyam Zainudin B, Samuel Yap KC, Ong NG.
    J Sci Food Agric; 2022 Mar 15; 102(4):1576-1585. PubMed ID: 34405409
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  • 4. 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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  • 5. Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation.
    Febrianto NA, Zhu F.
    J Agric Food Chem; 2019 Mar 20; 67(11):3150-3158. PubMed ID: 30794392
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  • 6. Chemical and biological properties of cocoa beans affected by processing: a review.
    Febrianto NA, Wang S, Zhu F.
    Crit Rev Food Sci Nutr; 2022 Mar 20; 62(30):8403-8434. PubMed ID: 34047627
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  • 7. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn.
    Oracz J, Nebesny E, Żyżelewicz D.
    Food Res Int; 2019 Jan 20; 115():135-149. PubMed ID: 30599925
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  • 11. Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.
    Lima LJ, Almeida MH, Nout MJ, Zwietering MH.
    Crit Rev Food Sci Nutr; 2011 Sep 20; 51(8):731-61. PubMed ID: 21838556
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  • 13. 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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  • 15. Effect of fermentation and drying on cocoa polyphenols.
    Albertini B, Schoubben A, Guarnaccia D, Pinelli F, Della Vecchia M, Ricci M, Di Renzo GC, Blasi P.
    J Agric Food Chem; 2015 Nov 18; 63(45):9948-53. PubMed ID: 26086521
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  • 19. Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans.
    Ferreira OS, Chagas-Junior GCA, Chisté RC, Martins LHDS, Andrade EHA, Nascimento LDD, Lopes AS.
    J Food Sci; 2022 Sep 18; 87(9):4148-4161. PubMed ID: 35986623
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