Results 131 to 140 of about 1,999 (198)

Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content. [PDF]

J Food Sci
Altissimo J, Cardoso I, Araújo BQ, Pereira AR, Almeida JVM, Santos NAD, Costa VC, Carneiro Lima MTWD.   +7 more
europepmc   +1 more source

Evaluation of seven Theobroma cacao clones grown in Terai region of India for nutritional composition and bioactive compounds. [PDF]

Sci Rep
Deb K, Das S, Medda PS, Sit AK, Apshara SE.   +4 more
europepmc   +1 more source

Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation. [PDF]

Compr Rev Food Sci Food Saf
Febrianto NA, Zhu F.
europepmc   +1 more source

Enzymatic Synthesis of Aroma Ester Catalyzed by Lipases Immobilized on Activated Carbon Derived from Fermented Cocoa Bean Shells. [PDF]

ACS Omega
Gonçalves MS, Sampaio ICF, Oliveira PC, Ambrosio HLBS, de Moura IVL, Ribeiro TA, Araujo SC, Dos Anjos PNM, Veloso CM, Mendes AA, Irfan M, De Oliveira JR, Franco M.   +12 more
europepmc   +1 more source

A defined microbial community reproduces attributes of fine flavour chocolate fermentation. [PDF]

Nat Microbiol
Gopaulchan D, Moore C, Ali N, Sukha D, Florez González SL, Herrera Rocha FE, Yang N, Lim M, Dew TP, González Barrios AF, Umaharan P, Salt DE, Castrillo G.   +12 more
europepmc   +1 more source

Physicochemical Properties and Food Born Peptide Bioactivities of Fermented Cocoa Beans. [PDF]

ScientificWorldJournal
Haliza W, Purwani EY, Fardiaz D, Suhartono MT, Wardana IP, Laili N, Afifah DN, Trisnawati W.   +7 more
europepmc   +1 more source

Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation. [PDF]

Appl Environ Microbiol, 2014
Moens F, Lefeber T, De Vuyst L.
europepmc   +1 more source

Fermentation and clone selection modulate the biochemical and nutritional profile of cocoa beans grown in the southwestern Amazon. [PDF]

Sci Rep
Traspadini EIF, de Mello Prado R, Reis EG, Gratão PL, Wadt PGS, Ribeiro SB, da Silva DMP.   +6 more
europepmc   +1 more source

Technological potential of Bacillus megaterium in Cacao bean fermentation. [PDF]

Int Microbiol
Ortiz Galeano LS, Sandoval Lozano A, Sandoval-Aldana A, Lozano-Tovar MD.   +3 more
europepmc   +1 more source

The Chocolate Curriculum: A Gateway to Materials Science and Engineering and Python Programming. [PDF]

J Chem Educ
Nunes JK, Chakravarti A, Feng ZV.
europepmc   +1 more source