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For: Bonvehí JS. Investigation of aromatic compounds in roasted cocoa powder. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-1147-y] [Citation(s) in RCA: 135] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Number Cited by Other Article(s)
1
Mota J, Viana A, Martins C, Pais ACS, Santos SAO, Silvestre AJD, Machado JP, Rocha SM. Pairing Red Wine and Closure: New Achievements from Short-to-Medium Storage Time Assays. Foods 2025;14:783. [PMID: 40077486 PMCID: PMC11899619 DOI: 10.3390/foods14050783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2025] [Revised: 02/14/2025] [Accepted: 02/19/2025] [Indexed: 03/14/2025]  Open
2
Santander M, Chica V, Correa HAM, Rodríguez J, Villagran E, Vaillant F, Escobar S. Unravelling Cocoa Drying Technology: A Comprehensive Review of the Influence on Flavor Formation and Quality. Foods 2025;14:721. [PMID: 40077424 PMCID: PMC11898522 DOI: 10.3390/foods14050721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2024] [Revised: 02/17/2025] [Accepted: 02/18/2025] [Indexed: 03/14/2025]  Open
3
Stöppelmann F, Chan LF, Hildebrand G, Hermann-Ene V, Vetter W, Rigling M, Zhang Y. Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.). Food Res Int 2024;192:114757. [PMID: 39147559 DOI: 10.1016/j.foodres.2024.114757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 06/14/2024] [Accepted: 07/10/2024] [Indexed: 08/17/2024]
4
Sahin E, Ceylan FD, Demirkoz AB, Karaca AC, Capanoglu E. Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder. ACS OMEGA 2024;9:35730-35743. [PMID: 39184461 PMCID: PMC11339982 DOI: 10.1021/acsomega.4c04173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 07/02/2024] [Accepted: 07/05/2024] [Indexed: 08/27/2024]
5
Van de Voorde D, Díaz-Muñoz C, Hernandez CE, Weckx S, De Vuyst L. Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof. Front Microbiol 2023;14:1232323. [PMID: 37621398 PMCID: PMC10445768 DOI: 10.3389/fmicb.2023.1232323] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 07/20/2023] [Indexed: 08/26/2023]  Open
6
Ac-Pangan MF, Engeseth NJ, Cadwallader KR. Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37307497 DOI: 10.1021/acs.jafc.3c01366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
7
Guzmán Penella S, Boulanger R, Maraval I, Kopp G, Corno M, Fontez B, Fontana A. Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic. Molecules 2023;28:molecules28093805. [PMID: 37175215 PMCID: PMC10180179 DOI: 10.3390/molecules28093805] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023]  Open
8
Akoa SP, Boulanger R, Effa Onomo P, Lebrun M, Ondobo ML, Lahon MC, Ntyam Mendo SA, Niemenak N, Djocgoue P. Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
9
Sommer S, Hoffmann JL, Fraatz MA, Zorn H. Upcycling of black currant pomace for the production of a fermented beverage with Wolfiporia cocos. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023;60:1313-1322. [PMID: 36936114 PMCID: PMC10020415 DOI: 10.1007/s13197-023-05677-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2023] [Accepted: 01/23/2023] [Indexed: 02/09/2023]
10
Tagliamonte S, De Luca L, Donato A, Paduano A, Balivo A, Genovese A, Romano R, Vitaglione P, Sacchi R. A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]  Open
11
Purbaningrum K, Hidayat C, Witasari LD, Utami T. Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain. Foods 2023;12:foods12040820. [PMID: 36832893 PMCID: PMC9956981 DOI: 10.3390/foods12040820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/04/2023] [Accepted: 02/08/2023] [Indexed: 02/17/2023]  Open
12
Asefi N, Ebrahimzadegan S, Maleki R, Seiiedlou-Heris SS. Effects of roasting on alkylpyrazin compounds and properties of cocoa powder. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023;60:572-580. [PMID: 36712197 PMCID: PMC9873847 DOI: 10.1007/s13197-022-05640-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/07/2022] [Accepted: 10/17/2022] [Indexed: 12/24/2022]
13
Wen A, Yang Z, Liu N, Zeng H, Qin L. Dynamic correlation between tetramethylpyrazine and influencing factors in Bacillus subtilis-fermented dehulled adlay. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
14
Sari ABT, Fahrurrozi, Marwati T, Djaafar TF, Hatmi RU, Purwaningsih, Wanita YP, Lisdiyanti P, Perwitasari U, Juanssilfero AB, Rahayu ES. Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023;2023:5639081. [PMID: 36942196 PMCID: PMC10024629 DOI: 10.1155/2023/5639081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 03/13/2023]
15
Fadel HHM, Asker MMS, Mahmoud MG, Hamed SR, Lotfy SN. Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality. J Genet Eng Biotechnol 2022;20:159. [DOI: 10.1186/s43141-022-00445-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 11/12/2022] [Indexed: 11/25/2022]
16
Kouassi ADD, Koné KM, Assi-Clair BJ, Lebrun M, Maraval I, Boulanger R, Fontana A, Guehi TS. Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022;59:4466-4478. [PMID: 36193455 PMCID: PMC9525491 DOI: 10.1007/s13197-022-05526-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/28/2021] [Accepted: 01/10/2022] [Indexed: 05/27/2023]
17
Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics. Food Chem 2022;389:133074. [PMID: 35569247 DOI: 10.1016/j.foodchem.2022.133074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 04/19/2022] [Accepted: 04/22/2022] [Indexed: 11/21/2022]
18
EFSA Panel on Food Additives and Flavourings (FAF), Younes M, Aquilina G, Castle L, Degen G, Engel K, Fowler PJ, Frutos Fernandez MJ, Fürst P, Gundert‐Remy U, Gürtler R, Husøy T, Manco M, Moldeus P, Passamonti S, Shah R, Waalkens‐Berendsen I, Wright M, Benigni R, Bolognesi C, Chipman K, Cordelli E, Nørby K, Svendsen C, Carfì M, Martino C, Mennes W. Scientific opinion on Flavouring group evaluation 216 revision 2 (FGE.216Rev2): consideration of the genotoxicity potential of α,β-unsaturated 2-phenyl-2-alkenals from subgroup 3.3 of FGE.19. EFSA J 2022;20:e07420. [PMID: 35991962 PMCID: PMC9382869 DOI: 10.2903/j.efsa.2022.7420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]  Open
19
Chocolates with Brazilian cocoa: tracking volatile compounds according to consumers’ preference. Food Res Int 2022;159:111618. [DOI: 10.1016/j.foodres.2022.111618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 06/14/2022] [Accepted: 07/01/2022] [Indexed: 11/22/2022]
20
Lin LY, Chen KF, Changchien LL, Chen KC, Peng RY. Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting. MOLECULES (BASEL, SWITZERLAND) 2022;27:molecules27103058. [PMID: 35630547 PMCID: PMC9145787 DOI: 10.3390/molecules27103058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 05/02/2022] [Accepted: 05/04/2022] [Indexed: 12/02/2022]
21
Abijaude J, Sobreira P, Santiago L, Greve F. Improving Data Security with Blockchain and Internet of Things in the Gourmet Cocoa Bean Fermentation Process. SENSORS (BASEL, SWITZERLAND) 2022;22:3029. [PMID: 35459017 PMCID: PMC9031426 DOI: 10.3390/s22083029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 03/22/2022] [Accepted: 04/11/2022] [Indexed: 06/14/2023]
22
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.). FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-021-09301-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
23
Wang J, Tang X, Chu Q, Zhang M, Zhang Y, Xu B. Characterization of the Volatile Compounds in Camellia oleifera Seed Oil from Different Geographic Origins. Molecules 2022;27:molecules27010308. [PMID: 35011538 PMCID: PMC8746305 DOI: 10.3390/molecules27010308] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/30/2021] [Accepted: 01/01/2022] [Indexed: 01/18/2023]  Open
24
Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11219964] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
25
Britto de Andrade A, Lins da Cruz M, Antonia de Souza Oliveira F, Soares SE, Druzian JI, Radomille de Santana LR, Oliveira de Souza C, da Silva Bispo E. Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
26
Türk G, Şen K. Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15852] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
27
Martinez SJ, Batista NN, Ramos CL, Dias DR, Schwan RF. Brazilian cocoa hybrid-mix fermentation: Impact of microbial dominance as well as chemical and sensorial properties. J Food Sci 2021;86:2604-2614. [PMID: 34009655 DOI: 10.1111/1750-3841.15758] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/31/2021] [Accepted: 04/02/2021] [Indexed: 11/28/2022]
28
Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chem 2021;354:129537. [PMID: 33756328 DOI: 10.1016/j.foodchem.2021.129537] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 03/02/2021] [Accepted: 03/03/2021] [Indexed: 11/22/2022]
29
Lemarcq V, Van de Walle D, Monterde V, Sioriki E, Dewettinck K. Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review. Crit Rev Food Sci Nutr 2021;62:5523-5539. [PMID: 33605811 DOI: 10.1080/10408398.2021.1887076] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
30
He J, Wu X, Zhou Y, Chen J. Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds. J Food Biochem 2021;45:e13649. [PMID: 33587297 DOI: 10.1111/jfbc.13649] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 01/21/2021] [Accepted: 01/25/2021] [Indexed: 11/28/2022]
31
Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process. Metabolites 2021;11:metabo11020071. [PMID: 33530548 PMCID: PMC7911988 DOI: 10.3390/metabo11020071] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 01/16/2021] [Accepted: 01/21/2021] [Indexed: 02/03/2023]  Open
32
Torres-Moreno M, Tarrega A, Blanch C. Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1860137] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
33
Papageorgiou M, Paraskevopoulou A, Pantazi F, Skendi A. Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour. Foods 2020;9:E1586. [PMID: 33147689 PMCID: PMC7692711 DOI: 10.3390/foods9111586] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 10/28/2020] [Accepted: 10/29/2020] [Indexed: 11/30/2022]  Open
34
Xia C, He Y, Cheng S, He J, Pan D, Cao J, Sun Y. Free fatty acids responsible for characteristic aroma in various sauced-ducks. Food Chem 2020;343:128493. [PMID: 33158671 DOI: 10.1016/j.foodchem.2020.128493] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 09/27/2020] [Accepted: 10/25/2020] [Indexed: 11/26/2022]
35
Wang C, Yu J, Gallagher DL, Byrd J, Yao W, Wang Q, Guo Q, Dietrich AM, Yang M. Pyrazines: A diverse class of earthy-musty odorants impacting drinking water quality and consumer satisfaction. WATER RESEARCH 2020;182:115971. [PMID: 32554269 DOI: 10.1016/j.watres.2020.115971] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/16/2020] [Accepted: 05/23/2020] [Indexed: 06/11/2023]
36
Deuscher Z, Gourrat K, Repoux M, Boulanger R, Labouré H, Le Quéré JL. Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study. Molecules 2020;25:E1809. [PMID: 32326405 PMCID: PMC7221797 DOI: 10.3390/molecules25081809] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/10/2020] [Accepted: 04/12/2020] [Indexed: 02/04/2023]  Open
37
Rojas S M, Chejne F, Ciro H, Montoya J. Roasting impact on the chemical and physical structure of Criollo cocoa variety ( Theobroma cacao L ). J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13400] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
38
Lolli V, Acharjee A, Angelino D, Tassotti M, Del Rio D, Mena P, Caligiani A. Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS. Molecules 2020;25:E1166. [PMID: 32150929 PMCID: PMC7179241 DOI: 10.3390/molecules25051166] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 03/03/2020] [Indexed: 11/16/2022]  Open
39
Marseglia A, Musci M, Rinaldi M, Palla G, Caligiani A. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins. Food Res Int 2020;132:109101. [PMID: 32331661 DOI: 10.1016/j.foodres.2020.109101] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 02/03/2020] [Accepted: 02/13/2020] [Indexed: 10/25/2022]
40
Ascrizzi R, Flamini G. Wild Harenna coffee: flavour profiling from the bean to the cup. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03429-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
41
Quelal‐Vásconez MA, Lerma‐García MJ, Pérez‐Esteve É, Talens P, Barat JM. Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods. Compr Rev Food Sci Food Saf 2020;19:448-478. [DOI: 10.1111/1541-4337.12522] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/06/2019] [Accepted: 11/19/2019] [Indexed: 02/06/2023]
42
Ouattara HG, Elias RJ, Dudley EG. Microbial synergy between Pichia kudriazevii YS201 and Bacillus subtilis BS38 improves pulp degradation and aroma production in cocoa pulp simulation medium. Heliyon 2020;6:e03269. [PMID: 31993527 PMCID: PMC6971349 DOI: 10.1016/j.heliyon.2020.e03269] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 10/22/2019] [Accepted: 01/16/2020] [Indexed: 11/21/2022]  Open
43
Brunetto MDR, Gallignani de Bernardi MA, Orozco Contreras WJ, Clavijo Roa SDS, Delgado Cayama YJ, Ayala Montilla CD, Zambrano García A. RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting. REVISTA COLOMBIANA DE QUÍMICA 2020. [DOI: 10.15446/rev.colomb.quim.v1n49.77811] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]  Open
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Mohamadi Alasti F, Asefi N, Maleki R, SeiiedlouHeris SS. Investigating the flavor compounds in the cocoa powder production process. Food Sci Nutr 2019;7:3892-3901. [PMID: 31890167 PMCID: PMC6924302 DOI: 10.1002/fsn3.1244] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 09/05/2019] [Accepted: 09/14/2019] [Indexed: 11/25/2022]  Open
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Roda A, Lambri M. Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period. Nutrients 2019;11:E2719. [PMID: 31717543 PMCID: PMC6893601 DOI: 10.3390/nu11112719] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 10/25/2019] [Accepted: 10/29/2019] [Indexed: 12/31/2022]  Open
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Hinneh M, Van de Walle D, Tzompa-Sosa DA, De Winne A, Termote S, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature. Food Res Int 2019;125:108550. [DOI: 10.1016/j.foodres.2019.108550] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 06/21/2019] [Accepted: 07/10/2019] [Indexed: 10/26/2022]
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Scalone GLL, Textoris-Taube K, De Meulenaer B, De Kimpe N, Wöstemeyer J, Voigt J. Cocoa-specific flavor components and their peptide precursors. Food Res Int 2019;123:503-515. [DOI: 10.1016/j.foodres.2019.05.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 05/10/2019] [Accepted: 05/12/2019] [Indexed: 10/26/2022]
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Barišić V, Kopjar M, Jozinović A, Flanjak I, Ačkar Đ, Miličević B, Šubarić D, Jokić S, Babić J. The Chemistry behind Chocolate Production. Molecules 2019;24:E3163. [PMID: 31480281 PMCID: PMC6749277 DOI: 10.3390/molecules24173163] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 08/28/2019] [Accepted: 08/29/2019] [Indexed: 12/19/2022]  Open
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Fuentes S, Chacon G, Torrico DD, Zarate A, Gonzalez Viejo C. Spatial Variability of Aroma Profiles of Cocoa Trees Obtained through Computer Vision and Machine Learning Modelling: A Cover Photography and High Spatial Remote Sensing Application. SENSORS (BASEL, SWITZERLAND) 2019;19:E3054. [PMID: 31373303 PMCID: PMC6678375 DOI: 10.3390/s19143054] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 07/07/2019] [Accepted: 07/09/2019] [Indexed: 02/03/2023]
50
Barbosa-Pereira L, Rojo-Poveda O, Ferrocino I, Giordano M, Zeppa G. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics. Food Res Int 2019;123:684-696. [PMID: 31285018 DOI: 10.1016/j.foodres.2019.05.041] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/08/2019] [Accepted: 05/29/2019] [Indexed: 01/01/2023]
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