Results 171 to 180 of about 19,064 (236)

Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented Cocoa. [PDF]

J Agric Food Chem
Krause F, Steinhaus M.
europepmc   +1 more source

Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon? [PDF]

Foods
Rocha SOSBD, Vilhena MDPSP, de Souza JNS, Balcázar-Zumaeta CR, Castro-Alayo EM, Pajuelo-Muñoz AJ, da Silva BSF, Trindade MJS, Chagas-Junior GCA, Ferreira NR.   +9 more
europepmc   +1 more source

Physiological and Morphological Response Mechanisms of <i>Theobroma cacao</i> L. Rootstocks Under Flooding and Evaluation of Their Adaptability. [PDF]

Plants (Basel)
Pinto MLPB, Oliveira VS, Crasque J, Cerri Neto B, Ferreira TR, Souza CAS, Falqueto AR, Souza TC, Machado Filho JA, Arantes LO, Dias CDS, de Santana EN, Tesch Kuhlcamp K, Dousseau-Arantes S.   +13 more
europepmc   +1 more source

Incorporation of <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> Dad-13 Into Chocolate Processing: The Effect on Physical, Nutritional, and Probiotics Viability During Storage. [PDF]

Scientifica (Cairo)
Djaafar TF, Marwati T, Fajariyah A, Wibowo NA, Aini NN, Gatya M, Damarwati I, Amalina H, Aulia GB, Rahayu ES, Utami T, Yanti R, Fitrotin U.   +12 more
europepmc   +1 more source

Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods. [PDF]

Nutrients
Kurhaluk N, Buyun L, Kołodziejska R, Kamiński P, Tkaczenko H.   +4 more
europepmc   +1 more source

Flavour chemistry and metabolic engineering of microbial synthetic pyrazines: decoding the path to green manufacturing of food aroma components. [PDF]

Curr Res Food Sci
Tong W, Wang Y, Yang Y, Zou Y, Luo H, Pu J.   +5 more
europepmc   +1 more source

Process Optimization and Quality Improvement of Fermented Foods and Beverages. [PDF]

Foods
Di Renzo T, Reale A.
europepmc   +1 more source

A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk. [PDF]

Front Nutr
Paveljšek D, Pertziger E, Fardet A, Panagiotakos DB, Savary-Auzeloux I, Adamberg S, Peñas E, Frias J, Ntantou A, Diamantoglou I, Domínguez-Soberanes J, Louis S, Chassard C, Praćer S, Vergères G, Matalas A.   +15 more
europepmc   +1 more source