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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

181 related items for PubMed ID: 37769563

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  • 2. Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa.
    Herrera-Rocha F, Cala MP, León-Inga AM, Aguirre Mejía JL, Rodríguez-López CM, Florez SL, Chica MJ, Olarte HH, Duitama J, González Barrios AF, Fernández-Niño M.
    Food Chem; 2022 Dec 15; 397():133845. PubMed ID: 35940096
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  • 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 15; 115():259-267. PubMed ID: 30599940
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  • 6. 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 15; 130():108943. PubMed ID: 32156387
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  • 8. Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.
    Mota-Gutierrez J, Barbosa-Pereira L, Ferrocino I, Cocolin L.
    Nutrients; 2019 Apr 19; 11(4):. PubMed ID: 31010207
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  • 9. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates).
    Hinneh M, Abotsi EE, Van de Walle D, Tzompa-Sosa DA, De Winne A, Simonis J, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2020 Jun 19; 132():109116. PubMed ID: 32331645
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  • 13. Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review.
    Lemarcq V, Van de Walle D, Monterde V, Sioriki E, Dewettinck K.
    Crit Rev Food Sci Nutr; 2022 Jun 19; 62(20):5523-5539. PubMed ID: 33605811
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  • 18. Investigating the flavor compounds in the cocoa powder production process.
    Mohamadi Alasti F, Asefi N, Maleki R, SeiiedlouHeris SS.
    Food Sci Nutr; 2019 Dec 19; 7(12):3892-3901. PubMed ID: 31890167
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  • 19. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry.
    Perez M, Lopez-Yerena A, Vallverdú-Queralt A.
    Crit Rev Food Sci Nutr; 2022 Dec 19; 62(2):475-489. PubMed ID: 32942899
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  • 20. Flavor formation and character in cocoa and chocolate: a critical review.
    Afoakwa EO, Paterson A, Fowler M, Ryan A.
    Crit Rev Food Sci Nutr; 2008 Oct 19; 48(9):840-57. PubMed ID: 18788009
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