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For: Misnawi, Jinap S, Jamilah B, Nazamid S. Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting. Food Qual Prefer 2004. [DOI: 10.1016/s0950-3293(03)00097-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Number Cited by Other Article(s)
1
Calvo AM, Montenegro AC, Monroy DM, Rodriguez-Silva LG, Carreño-Olejua AR, Camargo ID. The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao. Foods 2025;14:1441. [PMID: 40361523 PMCID: PMC12071279 DOI: 10.3390/foods14091441] [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] [Received: 03/04/2025] [Revised: 03/20/2025] [Accepted: 03/31/2025] [Indexed: 05/15/2025]  Open
2
Camargo ID, Rodriguez-Silva LG, Carreño-Olejua R, Montenegro AC, Quintana-Fuentes LF. High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor's flavor. Sci Rep 2024;14:12254. [PMID: 38806593 PMCID: PMC11133384 DOI: 10.1038/s41598-024-62609-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 05/20/2024] [Indexed: 05/30/2024]  Open
3
Aruwajoye NN, Buthelezi NMD, Mditshwa A, Tesfay SZ, Magwaza LS. Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia). Foods 2023;12:foods12112116. [PMID: 37297359 DOI: 10.3390/foods12112116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/19/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023]  Open
4
Velasquez-Reyes D, Rodríguez-Campos J, Avendaño-Arrazate C, Gschaedler A, Alcázar-Valle M, Lugo-Cervantes E. Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor. Heliyon 2023;9:e15129. [PMID: 37089295 PMCID: PMC10119589 DOI: 10.1016/j.heliyon.2023.e15129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023]  Open
5
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]
6
Febrianto NA, Zhu F. Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao. Food Res Int 2022;161:111764. [DOI: 10.1016/j.foodres.2022.111764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 07/21/2022] [Accepted: 08/02/2022] [Indexed: 11/04/2022]
7
Augusto PPC, Bolini HMA. The role of conching in chocolate flavor development: A review. Compr Rev Food Sci Food Saf 2022;21:3274-3296. [DOI: 10.1111/1541-4337.12975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 04/13/2022] [Accepted: 04/21/2022] [Indexed: 12/01/2022]
8
Mihai RA, Landazuri Abarca PA, Tinizaray Romero BA, Florescu LI, Catană R, Kosakyan A. Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety "Arriba Nacional". PLANTS (BASEL, SWITZERLAND) 2022;11:976. [PMID: 35406956 PMCID: PMC9002803 DOI: 10.3390/plants11070976] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/23/2022] [Accepted: 03/29/2022] [Indexed: 06/14/2023]
9
Aroma Properties of Cocoa Fruit Pulp from Different Origins. Molecules 2021;26:molecules26247618. [PMID: 34946695 PMCID: PMC8704363 DOI: 10.3390/molecules26247618] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/13/2021] [Accepted: 12/14/2021] [Indexed: 11/17/2022]  Open
10
Dynamics of cocoa fermentation and its effect on quality. Sci Rep 2021;11:16746. [PMID: 34408194 PMCID: PMC8373873 DOI: 10.1038/s41598-021-95703-2] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Accepted: 07/29/2021] [Indexed: 11/08/2022]  Open
11
Urbańska B, Kowalska H, Szulc K, Ziarno M, Pochitskaya I, Kowalska J. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans. Molecules 2021;26:molecules26092502. [PMID: 33922933 PMCID: PMC8123309 DOI: 10.3390/molecules26092502] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/15/2021] [Accepted: 04/22/2021] [Indexed: 02/06/2023]  Open
12
Lipan L, Cano-Lamadrid M, Vázquez-Araújo L, Łyczko J, Moriana A, Hernández F, García-García E, Carbonell-Barrachina ÁA. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance. J Food Sci 2020;85:3969-3980. [PMID: 33051880 DOI: 10.1111/1750-3841.15481] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 08/17/2020] [Accepted: 09/10/2020] [Indexed: 11/27/2022]
13
Fayeulle N, Preys S, Roger JM, Boulanger R, Hue C, Cheynier V, Sommerer N. Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans. Metabolites 2020;10:E311. [PMID: 32751281 PMCID: PMC7465875 DOI: 10.3390/metabo10080311] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/23/2020] [Accepted: 07/27/2020] [Indexed: 11/22/2022]  Open
14
Toker OS, Palabiyik I, Pirouzian HR, Aktar T, Konar N. Chocolate aroma: Factors, importance and analysis. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
15
Alasti FM, Asefi N, Maleki R, SeiiedlouHeris SS. The influence of three different types and dosage of alkaline on the inherent properties in cocoa powder. Journal of Food Science and Technology 2020;57:2561-2571. [PMID: 32549607 DOI: 10.1007/s13197-020-04293-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/25/2020] [Accepted: 02/03/2020] [Indexed: 10/25/2022]
16
Hamada TY, Brown A, Hopfer H, Ziegler GR. Flavor and mouthfeel of pseudo‐cocoa liquor: Effects of polyphenols, fat content, and training method. J SENS STUD 2019. [DOI: 10.1111/joss.12541] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
17
A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03364-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
18
Acierno V, Liu N, Alewijn M, Stieger M, van Ruth SM. Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS. Talanta 2018;195:676-682. [PMID: 30625600 DOI: 10.1016/j.talanta.2018.11.100] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Revised: 11/25/2018] [Accepted: 11/28/2018] [Indexed: 01/29/2023]
19
Barrientos LDP, Oquendo JDT, Garzón MAG, Álvarez OLM. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia. Food Res Int 2018;115:259-267. [PMID: 30599940 DOI: 10.1016/j.foodres.2018.08.084] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 11/30/2022]
20
The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans. Food Res Int 2018;113:234-244. [PMID: 30195517 DOI: 10.1016/j.foodres.2018.07.017] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 07/06/2018] [Accepted: 07/09/2018] [Indexed: 11/24/2022]
21
Servent A, Boulanger R, Davrieux F, Pinot MN, Tardan E, Forestier-Chiron N, Hue C. Assessment of cocoa ( Theobroma cacao L.) butter content and composition throughout fermentations. Food Res Int 2018;107:675-682. [DOI: 10.1016/j.foodres.2018.02.070] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 02/26/2018] [Accepted: 02/27/2018] [Indexed: 10/17/2022]
22
Moreira IMDV, Vilela LDF, Santos C, Lima N, Schwan RF. Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil. Food Res Int 2018;109:196-203. [PMID: 29803442 DOI: 10.1016/j.foodres.2018.04.012] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 04/05/2018] [Accepted: 04/12/2018] [Indexed: 11/26/2022]
23
Loullis A, Pinakoulaki E. Carob as cocoa substitute: a review on composition, health benefits and food applications. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3018-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
24
ROCHA IS, SANTANA LRRD, SOARES SE, BISPO EDS. Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.16416] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
25
The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.026] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
26
Plant polyphenols to enhance the nutritional and sensory properties of chocolates. Food Chem 2016;200:46-54. [DOI: 10.1016/j.foodchem.2015.12.092] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2015] [Revised: 11/13/2015] [Accepted: 12/29/2015] [Indexed: 12/11/2022]
27
Oracz J, Zyzelewicz D, Nebesny E. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review. Crit Rev Food Sci Nutr 2016;55:1176-92. [PMID: 24915346 DOI: 10.1080/10408398.2012.686934] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
28
Hernández-Hernández C, López-Andrade PA, Ramírez-Guillermo MA, Guerra Ramírez D, Caballero Pérez JF. Evaluation of different fermentation processes for use by small cocoa growers in mexico. Food Sci Nutr 2016;4:690-5. [PMID: 27625772 PMCID: PMC5011376 DOI: 10.1002/fsn3.333] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2015] [Revised: 11/26/2015] [Accepted: 12/08/2015] [Indexed: 11/08/2022]  Open
29
MACEDO ASL, ROCHA FDS, RIBEIRO MDS, SOARES SE, BISPO EDS. Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
30
Badrie N, Bekele F, Sikora E, Sikora M. Cocoa agronomy, quality, nutritional, and health aspects. Crit Rev Food Sci Nutr 2016;55:620-59. [PMID: 24915358 DOI: 10.1080/10408398.2012.669428] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
31
Aprotosoaie AC, Luca SV, Miron A. Flavor Chemistry of Cocoa and Cocoa Products-An Overview. Compr Rev Food Sci Food Saf 2015;15:73-91. [PMID: 33371573 DOI: 10.1111/1541-4337.12180] [Citation(s) in RCA: 234] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2015] [Revised: 09/22/2015] [Accepted: 09/24/2015] [Indexed: 12/12/2022]
32
Assessing cocoa aroma quality by multiple analytical approaches. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.019] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
33
Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2494-y] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
34
Di Carro M, Ardini F, Magi E. Multivariate optimization of headspace solid-phase microextraction followed by gas chromatography–mass spectrometry for the determination of methylpyrazines in cocoa liquors. Microchem J 2015. [DOI: 10.1016/j.microc.2015.03.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
35
Hernández-Carrión M, Varela P, Hernando I, Fiszman S, Quiles A. Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.063] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
36
De Taeye C, Cibaka MLK, Jerkovic V, Collin S. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014;62:9002-9016. [PMID: 25167469 DOI: 10.1021/jf502016z] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
37
Pucciarelli DL. Cocoa and heart health: a historical review of the science. Nutrients 2013;5:3854-70. [PMID: 24077240 PMCID: PMC3820048 DOI: 10.3390/nu5103854] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 09/10/2013] [Accepted: 09/11/2013] [Indexed: 11/16/2022]  Open
38
Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food? J CHEM-NY 2013. [DOI: 10.1155/2013/289392] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]  Open
39
Magi E, Bono L, Di Carro M. Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols. JOURNAL OF MASS SPECTROMETRY : JMS 2012;47:1191-1197. [PMID: 22972787 DOI: 10.1002/jms.3034] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
40
OWUSU MARGARET, PETERSEN MIKAELAGERLIN, HEIMDAL HANNE. EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00602.x] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
41
Owusu M, Petersen MA, Heimdal H. Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions. Journal of Food Science and Technology 2011;50:909-17. [PMID: 24425997 DOI: 10.1007/s13197-011-0420-2] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/24/2011] [Accepted: 05/25/2011] [Indexed: 10/18/2022]
42
Kaushik R, Narayanan P, Vasudevan V, Muthukumaran G, Usha A. Nutrient composition of cultivated stevia leaves and the influence of polyphenols and plant pigments on sensory and antioxidant properties of leaf extracts. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2010;47:27-33. [PMID: 23572597 PMCID: PMC3550978 DOI: 10.1007/s13197-010-0011-7] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2008] [Accepted: 03/24/2009] [Indexed: 11/24/2022]
43
Bordin Schumacher A, Brandelli A, Schumacher EW, Carrion Macedo F, Pieta L, Venzke Klug T, Vogt de Jong E. Development and evaluation of a laboratory scale conch for chocolate production. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01877.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
44
Noor-Soffalina SS, Jinap S, Nazamid S, Nazimah SAH. Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01711.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
45
Caligiani A, Cirlini M, Palla G, Ravaglia R, Arlorio M. GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin. Chirality 2007;19:329-34. [PMID: 17357118 DOI: 10.1002/chir.20380] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
46
John Wiley & Sons, Ltd.. Current awareness in flavour and fragrance. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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