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Journal Abstract Search

151 related items for PubMed ID: 37298942

  • 1. Untargeted Metabolomics Analysis for Studying Differences in High-Quality Colombian Cocoa Beans.
    Bacca-Villota P, Acuña-García L, Sierra-Guevara L, Cano H, Hidalgo W.
    Molecules; 2023 May 31; 28(11):. PubMed ID: 37298942
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.
    González AFR, García GAG, Polanía-Hincapié PA, López LJ, Suárez JC.
    PLoS One; 2024 Mar 23; 19(10):e0306680. PubMed ID: 39361591
    [Abstract] [Full Text] [Related]

  • 4. 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 23; 115():259-267. PubMed ID: 30599940
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT, Nguyen HVH.
    Plant Foods Hum Nutr; 2019 Mar 12; 74(1):54-60. PubMed ID: 30368643
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. From untargeted metabolomics to the multiple reaction monitoring-based quantification of polyphenols in chocolates from different geographical areas.
    Pinto G, Aurilia M, Illiano A, Fontanarosa C, Sannia G, Trifuoggi M, Lettera V, Sperandeo R, Pucci P, Amoresano A.
    J Mass Spectrom; 2021 Jan 15; 56(1):e4651. PubMed ID: 32893948
    [Abstract] [Full Text] [Related]

  • 9. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review.
    Oracz J, Zyzelewicz D, Nebesny E.
    Crit Rev Food Sci Nutr; 2015 Jan 15; 55(9):1176-92. PubMed ID: 24915346
    [Abstract] [Full Text] [Related]

  • 10. A metabolomics-driven approach to predict cocoa product consumption by designing a multimetabolite biomarker model in free-living subjects from the PREDIMED study.
    Garcia-Aloy M, Llorach R, Urpi-Sarda M, Jáuregui O, Corella D, Ruiz-Canela M, Salas-Salvadó J, Fitó M, Ros E, Estruch R, Andres-Lacueva C.
    Mol Nutr Food Res; 2015 Feb 15; 59(2):212-20. PubMed ID: 25298021
    [Abstract] [Full Text] [Related]

  • 11. Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols.
    Fayeulle N, Meudec E, Boulet JC, Vallverdu-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N.
    J Agric Food Chem; 2019 Mar 06; 67(9):2723-2731. PubMed ID: 30761902
    [Abstract] [Full Text] [Related]

  • 12. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra.
    Nielsen DS, Snitkjaer P, van den Berg F.
    Int J Food Microbiol; 2008 Jul 15; 125(2):133-40. PubMed ID: 18499292
    [Abstract] [Full Text] [Related]

  • 13. Effect of Solar Pre-Drying and Yeast Starter Inoculation Treatments on the Chemical Composition of Cocoa (Theobroma cacao L.) Beans from Southwestern Colombia.
    Tejeda JF, Arango-Angarita J, Cuervo JL.
    Foods; 2023 Dec 12; 12(24):. PubMed ID: 38137259
    [Abstract] [Full Text] [Related]

  • 14. Bioactive compounds and antioxidant potential for polyphenol-rich cocoa extract obtained by agroindustrial residue.
    Gabbay Alves TV, Silva da Costa R, Aliakbarian B, Casazza AA, Perego P, Pinheiro Arruda MS, Carréra Silva Júnior JO, Converti A, Ribeiro Costa RM.
    Nat Prod Res; 2019 Feb 12; 33(4):589-592. PubMed ID: 29126366
    [Abstract] [Full Text] [Related]

  • 15. Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans.
    D'Souza RN, Grimbs S, Behrends B, Bernaert H, Ullrich MS, Kuhnert N.
    Food Res Int; 2017 Sep 12; 99(Pt 1):550-559. PubMed ID: 28784516
    [Abstract] [Full Text] [Related]

  • 16. 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 12; 113():234-244. PubMed ID: 30195517
    [Abstract] [Full Text] [Related]

  • 17. Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes.
    Herrera-Rocha F, León-Inga AM, Aguirre Mejía JL, Rodríguez-López CM, Chica MJ, Wessjohann LA, González Barrios AF, Cala MP, Fernández-Niño M.
    Food Chem; 2024 Mar 01; 435():137529. PubMed ID: 37769563
    [Abstract] [Full Text] [Related]

  • 18. In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans.
    Indiarto R, Pranoto Y, Santoso U, Supriyanto.
    Pak J Biol Sci; 2019 Jan 01; 22(1):34-44. PubMed ID: 30796767
    [Abstract] [Full Text] [Related]

  • 19. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.
    Miller KB, Hurst WJ, Flannigan N, Ou B, Lee CY, Smith N, Stuart DA.
    J Agric Food Chem; 2009 Oct 14; 57(19):9169-80. PubMed ID: 19754118
    [Abstract] [Full Text] [Related]

  • 20. 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 14; 132():109101. PubMed ID: 32331661
    [Abstract] [Full Text] [Related]

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