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The protein profile of Theobroma cacao L. seeds as obtained by matrix-assisted laser desorption/ionization mass spectrometry
Antonella Bertazzo et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2011)
Direct-injection mass spectrometry adds the time dimension to (B)VOC analysis
Franco Biasioli et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2011)
Challenging applications offered by direct analysis in real time (DART) in food-quality and safety analysis
Jana Hajslova et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2011)
Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation
Timothy Lefeber et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)
1H NMR Study of Fermented Cocoa (Theobroma cacao L.) Beans
Augusta Caligiani et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients
Mark J. Payne et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Quantitative assessment of moisture damage for cacao bean quality using two-dimensional gas chromatography combined with time-of-flight mass spectrometry and chemometrics
Elizabeth M. Humston et al.
JOURNAL OF CHROMATOGRAPHY A (2010)
Soxhlet extraction: Past and present panacea
M. D. Luque de Castro et al.
JOURNAL OF CHROMATOGRAPHY A (2010)
Comparative study of UPLC-MS/MS and HPLC-MS/MS to determine procyanidins and alkaloids in cocoa samples
Nadia Ortega et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
Determination of amino acids in grape-derived products: A review
R. M. Callejon et al.
TALANTA (2010)
Review of Methods to Determine Antioxidant Capacities
Ayse Karadag et al.
FOOD ANALYTICAL METHODS (2009)
Subunit structure of the vicilin-like globular storage protein of cocoa seeds and the origin of cocoa- and chocolate-specific aroma precursors
Ulrich Kratzer et al.
FOOD CHEMISTRY (2009)
Optimal preparation methods for automated matrix-assisted laser desorption/ionization time-of-flight mass spectrometry profiling of low molecular weight proteins and peptides
Megan A. S. Penno et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2009)
Mass spectrometry for proteomics
Xuemei Han et al.
CURRENT OPINION IN CHEMICAL BIOLOGY (2008)
Cryogenic grinding of black pepper
C. T. Murthy et al.
JOURNAL OF FOOD ENGINEERING (2008)
Polyphenols in cocoa and cocoa products: Is there a link between antioxidant properties and health?
Abbe Maleyki Mhd Jalil et al.
MOLECULES (2008)
GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin
Augusta Caligiani et al.
CHIRALITY (2007)
Determination of reducing ends with flow injection analysis with amperometric detection: application to enzyme-hydrolysed methyl cellulose
Claes Melander et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2007)
The microwave-assisted process (MAPTM1):: Extraction and determination of fat from cocoa powder and cocoa nibs
Sandra ElKhori et al.
JOURNAL OF FOOD ENGINEERING (2007)
Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments
Timo Stark et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell
R. Paetzold et al.
AMINO ACIDS (2006)
Formation of flavour compounds in the Maillard reaction
MAJS van Boekel
BIOTECHNOLOGY ADVANCES (2006)
Determination of total content of phenolic compounds and their antioxidant activity in vegetables -: Evaluation of spectrophotometric methods
P Stratil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols
T Stark et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Review of methods to determine chain-breaking antioxidant activity in food
V Roginsky et al.
FOOD CHEMISTRY (2005)
Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting
Misnawi et al.
FOOD CHEMISTRY (2004)
Mass spectrometry in the structural analysis of flavonoids
F Cuyckens et al.
JOURNAL OF MASS SPECTROMETRY (2004)
Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate
C Counet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
The microbial ecology of cocoa bean fermentations in Indonesia
MM Ardhana et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
A microtiter modification of the anthrone-sulfuric acid colorimetric assay for glucose-based carbohydrates
A Laurentin et al.
ANALYTICAL BIOCHEMISTRY (2003)
Mass spectrometry-based proteomics
R Aebersold et al.
NATURE (2003)
Derivatization, stability and chromatographic behavior of o-phthaldialdehyde amino acid and amine derivatives: o-phthaidialdehyde/2-mercaptoethanol reagent
R Hanczko et al.
CHROMATOGRAPHIA (2003)
Factors affecting the formation of alkylpyrazines during roasting treatment in natural and alkalinized cocoa powder
JS Bonvehí et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Developmental variation of sugars, carboxylic acids, purine alkaloids, fatty acids, and endoproteinase activity during maturation of Theobroma cacao L. seeds
P Bucheli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Composition of genuine cocoa butter and cocoa butter equivalents
M Lipp et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2001)
Large-scale analysis of the yeast proteome by multidimensional protein identification technology
MP Washburn et al.
NATURE BIOTECHNOLOGY (2001)
Surfactants usable for electrospray ionization mass spectrometry
Y Ishihama et al.
ANALYTICAL BIOCHEMISTRY (2000)
Primary structure of the abundant seed albumin of Theobroma cacao by mass spectrometry
S Kochhar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Evolution of solid-phase microextraction technology
H Lord et al.
JOURNAL OF CHROMATOGRAPHY A (2000)