Results 151 to 160 of about 48,128 (242)

Benefits of Polyphenols and Methylxanthines from Cocoa Beans on Dietary Metabolic Disorders. [PDF]

Foods, 2021
Jean-Marie E, Bereau D, Robinson JC.
europepmc   +1 more source

Differentiation of Organic Cocoa Beans and Conventional Ones by Using Handheld NIR Spectroscopy and Multivariate Classification Techniques. [PDF]

Int J Food Sci, 2021
Anyidoho EK, Teye E, Agbemafle R.
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

How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans? [PDF]

Molecules, 2021
Gaspar DP, Chagas Junior GCA, de Aguiar Andrade EH, Nascimento LDD, Chisté RC, Ferreira NR, Martins LHDS, Lopes AS.   +7 more
europepmc   +1 more source

Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor. [PDF]

J Food Sci
Chaudhary V, Mongia G, Drake M.
europepmc   +1 more source

QuEChERS Combined with Low-Temperature Partitioning and GC-MS as an Analytical Strategy for the Determination of Multiclass Pesticide Residues in Cocoa Beans. [PDF]

ACS Omega
Machado PMF, Nascimento MM, Mesquita PRR, Nascimento MB, Guarieiro LLN, da Rocha GO, de Andrade JB, de Jesus RM.   +7 more
europepmc   +1 more source

Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica. [PDF]

J Food Sci Technol, 2022
Ooi TS, Ting ASY, Siow LF.
europepmc   +1 more source

Effects of Different Drying Techniques on the Post-Harvest Quality of Fermented Cocoa Beans in Ghana. [PDF]

Food Sci Nutr
Haruna L, Abano EE, Teye E, Lukeman M, Tukwarlba I, Yeboah W, Nukafo D, Agyei KJ.   +7 more
europepmc   +1 more source

Comparative proteomic analysis of unfermented cocoa beans reveals key metabolic differences between fine-flavor and bulk genotypes. [PDF]

Front Plant Sci
de Oliveira AC, Vertommen D, Pyr Dit Ruys S, Rogez H, Debode F, Mingeot D, Bertin P, Muhovski Y.   +7 more
europepmc   +1 more source

Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process. [PDF]

J Food Sci Technol, 2021
Melo TS, Pires TC, Engelmann JVP, Monteiro ALO, Maciel LF, Bispo EDS.   +5 more
europepmc   +1 more source