4.4 Article

Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans

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。
Article Substance Abuse

Identification of flavour additives in tobacco products to develop a flavour library

Erna J. Z. Kruesemann et al.

TOBACCO CONTROL (2018)

Article Food Science & Technology

Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds (Theobroma cacao L.) in China

Xiao-Wei Qin et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

Article Agronomy

GC-MS metabolite profiling of Phytophthora infestans resistant to metalaxyl

Maria Gabriela Mariduena-Zavala et al.

EUROPEAN JOURNAL OF PLANT PATHOLOGY (2017)

Article Chemistry, Applied

Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern

Augusta Caligiani et al.

FOOD CHEMISTRY (2016)

Review Food Science & Technology

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review

John Edem Kongor et al.

FOOD RESEARCH INTERNATIONAL (2016)

Review Biotechnology & Applied Microbiology

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

L. De Vuyst et al.

JOURNAL OF APPLIED MICROBIOLOGY (2016)

Review Biochemical Research Methods

Sample normalization methods in quantitative metabolomics

Yiman Wu et al.

JOURNAL OF CHROMATOGRAPHY A (2016)

Review Food Science & Technology

Flavor Chemistry of Cocoa and Cocoa Products-An Overview

Ana Clara Aprotosoaie et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)

Article Food Science & Technology

Assessing cocoa aroma quality by multiple analytical approaches

Phuong Diem Tran et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Food Science & Technology

The effect of lactic acid bacteria on cocoa bean fermentation

Van Thi Thuy Ho et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)

Article Food Science & Technology

Sensory descriptors of cocoa beans from cultivated trees of Soconusco, Chiapas, Mexico

Alfredo Vazquez-Ovando et al.

FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Yeasts are essential for cocoa bean fermentation

Van Thi Thuy Ho et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Plant Sciences

Identification of main fine or flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)

Daniel Kadow et al.

JOURNAL OF APPLIED BOTANY AND FOOD QUALITY (2013)

Article Chemistry, Applied

Effect of fermentation time and drying temperature on volatile compounds in cocoa

J. Rodriguez-Campos et al.

FOOD CHEMISTRY (2012)

Article Plant Sciences

GC-MS metabolomic differentiation of selected citrus varieties with different sensitivity to citrus huanglongbing

Juan M. Cevallos-Cevallos et al.

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2012)

Article Food Science & Technology

Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

Patrick C. Aculey et al.

JOURNAL OF FOOD SCIENCE (2010)

Review Food Science & Technology

Flavor formation and character in cocoa and chocolate: A critical review

Emmanuel Ohene Afoakwa et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Agriculture, Multidisciplinary

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Felix Frauendorfer et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Review Nutrition & Dietetics

Clinical benefit and preservation of flavonols in dark chocolate manufacturing

Andrew McShea et al.

NUTRITION REVIEWS (2008)

Article Food Science & Technology

Investigation of aromatic compounds in roasted cocoa powder

J Bonvehí

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)

Article Agriculture, Multidisciplinary

Relationship between procyanidin and flavor contents of cocoa liquors from different origins

C Counet et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

Chemical composition and flavor of Ecuadorian cocoa liquor

F Luna et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)