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Journal Abstract Search

151 related items for PubMed ID: 37298942

  • 21. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
    Aculey PC, Snitkjaer P, Owusu M, Bassompiere M, Takrama J, Nørgaard L, Petersen MA, Nielsen DS.
    J Food Sci; 2010 Aug 01; 75(6):S300-7. PubMed ID: 20722952
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  • 27. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
    Utrilla-Vázquez M, Rodríguez-Campos J, Avendaño-Arazate CH, Gschaedler A, Lugo-Cervantes E.
    Food Res Int; 2020 Mar 01; 129():108834. PubMed ID: 32036902
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  • 28. Urinary Metabolomics Study on the Protective Role of Cocoa in Zucker Diabetic Rats via 1H-NMR-Based Approach.
    Fernández-Millán E, Ramos S, Álvarez-Cilleros D, Samino S, Amigó N, Correig X, Chagoyen M, Álvarez C, Martín MÁ.
    Nutrients; 2022 Oct 04; 14(19):. PubMed ID: 36235779
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  • 29. Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.
    Caporaso N, Whitworth MB, Fowler MS, Fisk ID.
    Food Chem; 2018 Aug 30; 258():343-351. PubMed ID: 29655743
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  • 30. Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.
    Trognitz B, Cros E, Assemat S, Davrieux F, Forestier-Chiron N, Ayestas E, Kuant A, Scheldeman X, Hermann M.
    PLoS One; 2013 Aug 30; 8(1):e54079. PubMed ID: 23349790
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  • 31. Differentiation of Ecuadorian National and CCN-51 cocoa beans and their mixtures by computer vision.
    Jimenez JC, Amores FM, Solórzano EG, Rodríguez GA, La Mantia A, Blasi P, Loor RG.
    J Sci Food Agric; 2018 May 30; 98(7):2824-2829. PubMed ID: 29168202
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  • 34. Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon.
    Caprioli G, Fiorini D, Maggi F, Nicoletti M, Ricciutelli M, Toniolo C, Prosper B, Vittori S, Sagratini G.
    Int J Food Sci Nutr; 2016 Jun 30; 67(4):422-30. PubMed ID: 27055484
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  • 35. Molecular Changes during Germination of Cocoa Beans, Part 2.
    Brückel K, Stark TD, Dawid C, Hofmann T.
    J Agric Food Chem; 2024 Aug 07; 72(31):17524-17535. PubMed ID: 39074251
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  • 36. 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 07; 130():108943. PubMed ID: 32156387
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  • 37. 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 07; 115():135-149. PubMed ID: 30599925
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  • 38. HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype.
    Pedan V, Weber C, Do T, Fischer N, Reich E, Rohn S.
    Food Chem; 2018 Nov 30; 267():277-287. PubMed ID: 29934168
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  • 39. Chemical and biological properties of cocoa beans affected by processing: a review.
    Febrianto NA, Wang S, Zhu F.
    Crit Rev Food Sci Nutr; 2022 Nov 30; 62(30):8403-8434. PubMed ID: 34047627
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