Results 81 to 90 of about 1,999 (198)

A Comparative Evaluation of Carbonaceous and Alloy Type Anodes for Sodium‐Ion Batteries: Capacity, Scalability, and Sustainability Perspectives

Small, Volume 22, Issue 31, 2 June 2026.
This review critically compares the electrochemical performance of carbon‐based and alloy‐type anodes for sodium‐ion batteries, with an emphasis on strategies that enhance practical deployment. It highlights how synergistic optimization of microstructure, electrolyte, and presodiation improves hard carbon, while nanostructuring and interfacial ...
Anele Tshaka, Usisipho Feleni, Moshawe J. Madito, Mesfin Abayneh Kebede   +3 more
wiley   +1 more source

Genome association of carbohydrate metabolites provides new insights toward functional breeding in coffee

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Coffee is one of the world's most widely consumed beverages, derived mainly from Coffea arabica, known for its superior flavor, and Coffea canephora (Robusta/Conilon), valued for its resilience and higher caffeine content. Functional breeding aims to develop cultivars that combine productivity and stress tolerance with improved health‐related ...
Estefania Tavares Flores, Robert Logan Spicer, Elaine M. R. Souza, Maria Amelia G. Ferrão, João Felipe B. Senra, Camila Azevedo, Patricio R. Munoz, Denise Tieman, Cătălin Voiniciuc, Luis Felipe V. Ferrão   +9 more
wiley   +1 more source

Cocobiota: Implications for Human Health

Journal of Nutrition and Metabolism, 2016
Manufacturing of dark chocolate and other cocoa-based products is a complex multistage process beginning with spontaneous cocoa bean fermentation driven in the postharvest period by different microorganisms derived from the environment. Cocobiota defined
Ivan M. Petyaev, Yuriy K. Bashmakov
doaj   +1 more source

Descriptive Sensory Profiling and Aroma‐Focused Lexicon Development of Commercially Available Korean Soy Sauces

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT This study aimed to develop an aroma lexicon and to characterize the sensory aroma profiles of commercially available Korean soy sauces according to their commercial categories: Jin‐Ganjang (JG), Yangjo‐Ganjang (YG), and Aged Ganjang (AG). Eleven soy sauce products were evaluated by a highly trained sensory panel using descriptive analysis ...
Tack Hyun Park, Jisun Hwang, Mina K. Kim
wiley   +1 more source

Update of the risk assessment on dioxins and dioxin‐like PCBs in feed and food

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The European Commission asked EFSA to update its 2018 risk assessment on polychlorinated dibenzo‐p‐dioxins and dibenzofurans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (DL‐PCBs) in feed and food, based on the 2022 WHO Toxic Equivalency Factors (WHO2022‐TEFs).
EFSA Panel on Contaminants in the Food Chain (CONTAM Panel), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Evangelia Ntzani, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Jesús del Mazo, Andy Hart, Dieter Schrenk, José Cortiñas Abrahantes, Luisa Ramos Bordajandi, Francesca Riolo, Tuuli Tauriainen, Ron Hoogenboom   +27 more
wiley   +1 more source

High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS

, 2016
Matrix-assisted laser desorption ionization time-of-flight mass spectrometry(MALDI-TOF MS) is a powerful biotyping tool increasingly used for high- throughput identification of clinical microbial isolates, however, in food fermentation research this ...
Gantenbein-Demarchi, Corinne, Freimüller Leischtfeld, Susette, Miescher Schwenninger, Susanne   +2 more
core   +1 more source

Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans

, 2020
In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted.
Tunjung-Sari, Ariza Budi, Jati, Misnawi, Febrianto, Noor Ariefandie, Wahyudi, Teguh   +3 more
core   +1 more source

Effect of Fermentation Container and Thickness of Bean Mass During Fermentation Process of Cocoa Bean (Theobroma Cocoa L) [PDF]

, 2011
Fermentation is used mainly to free the beans from the pulp, preventing growth, improving appearance, and facilitating subsequent process. Nowadays, fermentation becomes one of the important steps for better quality and taste of chocolatte.
Zuhri, N. (N), Indarti, E. (E), Widayat, H. P. (H)   +2 more
core   +1 more source

Pulp Reduction and Addition of Indigenous Microorganisms as Starter: Effects on Fermented Cocoa Bean Characteristics

Agritech
Indonesian cocoa smallholder plantations frequently produced low-quality dry beans due to poor postharvest handling, necessitating improvements through controlled fermentation.
Anna Fajariyah, Endang Sutriswati Rahayu, Titiek Farianti Djaafar, Tyas Utami, Dian Anggraini Suroto, Tri Marwati   +5 more
doaj   +1 more source

Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method. [PDF]

Foods, 2023
Ghisolfi R, Bandini F, Vaccari F, Bellotti G, Bortolini C, Patrone V, Puglisi E, Morelli L.   +7 more
europepmc   +1 more source