Michael Crafack, Hanna Keul, Carl Emil Eskildsen, Mikael A.Ribeiro, Priscilla Efraim, Douglas Steinmacher, Reinhard Lieberei, Philippe Bastide, Taiana G. Cocoa powder surface composition during aging: A focus on fat. Flavour development in cocoa and chocolate. Cacao quality: Highlighting selected attributes. European Food Research and Technology 2018, 244 Carob as cocoa substitute: a review on composition, health benefits and food applications. Andreas Loullis, Eftychia Pinakoulaki.Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometry. D'Souza, Herwig Bernaert, Nikolai Kuhnert. Roberto Megías-Pérez, Sergio Grimbs, Roy N.
#MULTIMODE COCOA FREE#
Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans. Michael Hinneh, Evangeline Semanhyia, Davy Van de Walle, Ann De Winne, Daylan Amelia Tzompa-Sosa, Gustavo Luis Leonardo Scalone, Bruno De Meulenaer, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck.Analysis of minor low molecular weight carbohydrates in cocoa beans by chromatographic techniques coupled to mass spectrometry. Roberto Megías-Pérez, Ana Isabel Ruiz-Matute, Marcello Corno, Nikolai Kuhnert.International Journal of Food Properties 2019, 22
Cacao quality index for cacao agroecosystems in Bahia, Brazil.
Quintino Reis de Araujo, Guilherme Amorim Homem de Abreu Loureiro, Virupax Chanabasappa Baligar, Dario Ahnert, José Claudio Faria, Raul René Valle. European Food Research and Technology 2019, 245 Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans. Hayley Rottiers, Daylan Amelia Tzompa Sosa, Ann De Winne, Jenny Ruales, Jessika De Clippeleer, Ilse De Leersnyder, Jocelyn De Wever, Helena Everaert, Kathy Messens, Koen Dewettinck. RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting. Maria Del Rosario Brunetto, Máximo Aurelio Gallignani de Bernardi, Wendy Josefina Orozco Contreras, Sabrina Del Sol Clavijo Roa, Yelitza Josefina Delgado Cayama, Carlos Daniel Ayala Montilla, Alexis Zambrano García. Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: A review. Ernest Teye, Elliot Anyidoho, Robert Agbemafle, Livingstone K. INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 2020, 16 Fat, polyphenol and minerals estimate in exotic accessions of cocoa (Theobroma cacao L.). Nondestructive authentication of the regional and geographical origin of cocoa beans by using a handheld NIR spectrometer and multivariate algorithm. Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS. Erbao Chen, Huanlu Song, Yi Li, Haijun Chen, Bao Wang, Xianing Che, Yu Zhang, Shuna Zhao. The Taste Development of Cocoa Bean: Evidence from the Tropical Rain Forest to the Table. Miftakhur Rohmah, Kartika Sari, Anton Rahmadi. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting. Volatile Variation of Theobroma cacao Malvaceae L. Li-Yun Lin, Kwei-Fan Chen, Lin-Ling Changchien, Kuan-Chou Chen, Robert Y. Journal of Agricultural and Food Chemistry 2008, 56 Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting. Felix Frauendorfer and Peter Schieberle. This article is cited by 44 publications.
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