相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Neuroactive compounds in foods: Occurrence, mechanism and potential health effects
Cemile Yilmaz et al.
FOOD RESEARCH INTERNATIONAL (2020)
Simultaneous Suppression of Two Distinct Serotonin N-Acetyltransferase Isogenes by RNA Interference Leads to Severe Decreases in Melatonin and Accelerated Seed Deterioration in Rice
Ok Jin Hwang et al.
BIOMOLECULES (2020)
Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells
Johannes Delgado-Ospina et al.
FOODS (2020)
Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin
Umile Gianfranco Spizzirri et al.
FOODS (2019)
The Chemistry behind Chocolate Production
Veronika Barisic et al.
MOLECULES (2019)
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
Efrain M. Castro-Alayo et al.
HELIYON (2019)
Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans
Neha Kumari et al.
FOOD RESEARCH INTERNATIONAL (2018)
The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans
Dorota Zyzelewicz et al.
FOOD RESEARCH INTERNATIONAL (2018)
Polyamines: Bio-Molecules with Diverse Functions in Plant and Human Health and Disease
Avtar K. Handa et al.
FRONTIERS IN CHEMISTRY (2018)
Serotonin in psychiatry: in vitro disease modeling using patient-derived neurons
Krishna C. Vadodaria et al.
CELL AND TISSUE RESEARCH (2018)
Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation
Brenda de Nazare do Carmo Brito et al.
FOOD CHEMISTRY (2017)
Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa
Cedric De Taeye et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Application of LC with Evaporative Light Scattering Detector for Biogenic Amines Determination in Fair Trade Cocoa-Based Products
U. Gianfranco Spizzirri et al.
FOOD ANALYTICAL METHODS (2016)
Health effects and occurrence of dietary polyamines: A review for the period 2005-mid 2013
Pavel Kalac
FOOD CHEMISTRY (2014)
Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate
Michael Crafack et al.
FOOD RESEARCH INTERNATIONAL (2014)
Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins
Angela Marseglia et al.
FOOD RESEARCH INTERNATIONAL (2014)
Yeasts are essential for cocoa bean fermentation
Van Thi Thuy Ho et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil
Jaqueline Fontes Moreau Cruz et al.
AFRICAN JOURNAL OF BIOTECHNOLOGY (2013)
Influence of cocoa beans fermentation and drying on the polyphenol content and sensory acceptance
Priscilla Efraim et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2010)
Effect of farm and industrial processing on the amino acid profile of cocoa beans
E. I. Adeyeye et al.
FOOD CHEMISTRY (2010)
Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents
Nicolas Niemenak et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans
I Yusep et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)