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For: Rohsius C, Matissek R, Lieberei R. Free amino acid amounts in raw cocoas from different origins. Eur Food Res Technol 2006;222:432-8. [DOI: 10.1007/s00217-005-0130-y] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Number Cited by Other Article(s)
1
Wiedemer AM, McClure AP, Leitner E, Hopfer H. Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate. Molecules 2023;28:3038. [PMID: 37049800 PMCID: PMC10095636 DOI: 10.3390/molecules28073038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 03/13/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023]  Open
2
Sari ABT, Fahrurrozi, Marwati T, Djaafar TF, Hatmi RU, Purwaningsih, Wanita YP, Lisdiyanti P, Perwitasari U, Juanssilfero AB, Rahayu ES. Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023;2023:5639081. [PMID: 36942196 PMCID: PMC10024629 DOI: 10.1155/2023/5639081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/03/2023] [Accepted: 01/04/2023] [Indexed: 03/13/2023]
3
Lin LY, Chen KF, Changchien LL, Chen KC, Peng RY. Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting. MOLECULES (BASEL, SWITZERLAND) 2022;27:molecules27103058. [PMID: 35630547 PMCID: PMC9145787 DOI: 10.3390/molecules27103058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 05/02/2022] [Accepted: 05/04/2022] [Indexed: 12/02/2022]
4
Quesada-Valverde M, Artavia G, Granados-Chinchilla F, Cortés-Herrera C. Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.2018611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
5
Carballeda Sangiao N, Chamorro S, de Pascual-Teresa S, Goya L. Aqueous Extract of Cocoa Phenolic Compounds Protects Differentiated Neuroblastoma SH-SY5Y Cells from Oxidative Stress. Biomolecules 2021;11:biom11091266. [PMID: 34572481 PMCID: PMC8471238 DOI: 10.3390/biom11091266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/19/2021] [Accepted: 08/19/2021] [Indexed: 12/19/2022]  Open
6
Kauz T, Dunkel A, Hofmann T. High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021;69:8200-8212. [PMID: 34278790 DOI: 10.1021/acs.jafc.1c01987] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
7
De Vuyst L, Leroy F. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiol Rev 2021;44:432-453. [PMID: 32420601 DOI: 10.1093/femsre/fuaa014] [Citation(s) in RCA: 86] [Impact Index Per Article: 28.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Accepted: 05/16/2020] [Indexed: 01/07/2023]  Open
8
Perez M, Lopez-Yerena A, Vallverdú-Queralt A. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry. Crit Rev Food Sci Nutr 2020;62:475-489. [DOI: 10.1080/10408398.2020.1819769] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
9
Fang Y, Li R, Chu Z, Zhu K, Gu F, Zhang Y. Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation. Food Sci Nutr 2020;8:4121-4133. [PMID: 32884693 PMCID: PMC7455942 DOI: 10.1002/fsn3.1701] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 04/23/2020] [Accepted: 05/14/2020] [Indexed: 11/11/2022]  Open
10
Quelal‐Vásconez MA, Lerma‐García MJ, Pérez‐Esteve É, Talens P, Barat JM. Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods. Compr Rev Food Sci Food Saf 2020;19:448-478. [DOI: 10.1111/1541-4337.12522] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/06/2019] [Accepted: 11/19/2019] [Indexed: 02/06/2023]
11
Brunetto MDR, Gallignani M, Orozco W, Clavijo S, Delgado Y, Ayala C, Zambrano A. The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.15019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
12
Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin. Foods 2019;8:foods8080306. [PMID: 31374934 PMCID: PMC6723343 DOI: 10.3390/foods8080306] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/29/2019] [Accepted: 07/30/2019] [Indexed: 02/01/2023]  Open
13
Gil M, Jaramillo Y, Bedoya C, Llano SM, Gallego V, Quijano J, Londono-Londono J. Chemometric approaches for postharvest quality tracing of cocoa: An efficient method to distinguish plant material origin. Heliyon 2019;5:e01650. [PMID: 31193315 PMCID: PMC6525297 DOI: 10.1016/j.heliyon.2019.e01650] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 03/16/2019] [Accepted: 05/01/2019] [Indexed: 01/08/2023]  Open
14
Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03307-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
15
Tchouatcheu GAN, Noah AM, Lieberei R, Niemenak N. Effect of cacao bean quality grade on cacao quality evaluation by cut test and correlations with free amino acids and polyphenols profiles. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019;56:2621-2627. [PMID: 31168144 PMCID: PMC6525676 DOI: 10.1007/s13197-019-03749-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2019] [Accepted: 03/26/2019] [Indexed: 05/02/2023]
16
Araujo QRD, Loureiro GAHDA, Baligar VC, Ahnert D, Faria JC, Valle RR. Cacao quality index for cacao agroecosystems in Bahia, Brazil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1675691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
17
Barrientos LDP, Oquendo JDT, Garzón MAG, Álvarez OLM. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia. Food Res Int 2018;115:259-267. [PMID: 30599940 DOI: 10.1016/j.foodres.2018.08.084] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 11/30/2022]
18
Voigt J, Textoris-Taube K, Wöstemeyer J. pH-Dependency of the proteolytic formation of cocoa- and nutty-specific aroma precursors. Food Chem 2018;255:209-215. [DOI: 10.1016/j.foodchem.2018.02.045] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 02/06/2018] [Accepted: 02/08/2018] [Indexed: 10/18/2022]
19
Hinneh M, Semanhyia E, Van de Walle D, De Winne A, Tzompa-Sosa DA, Scalone GLL, De Meulenaer B, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K. 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. Food Res Int 2018;111:607-620. [PMID: 30007725 DOI: 10.1016/j.foodres.2018.05.064] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 03/31/2018] [Accepted: 05/25/2018] [Indexed: 11/29/2022]
20
Acierno V, Alewijn M, Zomer P, van Ruth SM. Making cocoa origin traceable: Fingerprints of chocolates using Flow Infusion - Electro Spray Ionization - Mass Spectrometry. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
21
Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks. Talanta 2016;161:31-39. [DOI: 10.1016/j.talanta.2016.08.022] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 07/31/2016] [Accepted: 08/04/2016] [Indexed: 11/18/2022]
22
Janek K, Niewienda A, Wöstemeyer J, Voigt J. The cleavage specificity of the aspartic protease of cocoa beans involved in the generation of the cocoa-specific aroma precursors. Food Chem 2016;211:320-8. [DOI: 10.1016/j.foodchem.2016.05.033] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2016] [Revised: 05/02/2016] [Accepted: 05/04/2016] [Indexed: 11/26/2022]
23
Biogenic Amines as Quality Marker in Organic and Fair-Trade Cocoa-Based Products. SUSTAINABILITY 2016. [DOI: 10.3390/su8090856] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
24
Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern. Food Chem 2016;211:431-9. [PMID: 27283652 DOI: 10.1016/j.foodchem.2016.05.072] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2015] [Revised: 05/11/2016] [Accepted: 05/12/2016] [Indexed: 11/22/2022]
25
Marseglia A, Acquotti D, Consonni R, Cagliani LR, Palla G, Caligiani A. HR MAS 1H NMR and chemometrics as useful tool to assess the geographical origin of cocoa beans - Comparison with HR 1H NMR. Food Res Int 2016;85:273-281. [PMID: 29544845 DOI: 10.1016/j.foodres.2016.05.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 04/11/2016] [Accepted: 05/01/2016] [Indexed: 10/21/2022]
26
Tran PD, Van Durme J, Van de Walle D, de Winne A, Delbaere C, de Clercq N, Phan TTQ, Phuc Nguyen CH, Tran DN, Dewettinck K. Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12200] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]  Open
27
Hue C, Gunata Z, Breysse A, Davrieux F, Boulanger R, Sauvage F. Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins. Food Chem 2016;192:958-64. [DOI: 10.1016/j.foodchem.2015.07.115] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2014] [Revised: 07/16/2015] [Accepted: 07/23/2015] [Indexed: 10/23/2022]
28
Badrie N, Bekele F, Sikora E, Sikora M. Cocoa agronomy, quality, nutritional, and health aspects. Crit Rev Food Sci Nutr 2016;55:620-59. [PMID: 24915358 DOI: 10.1080/10408398.2012.669428] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
29
Assessing cocoa aroma quality by multiple analytical approaches. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.019] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
30
Krähmer A, Engel A, Kadow D, Ali N, Umaharan P, Kroh LW, Schulz H. Fast and neat – Determination of biochemical quality parameters in cocoa using near infrared spectroscopy. Food Chem 2015;181:152-9. [DOI: 10.1016/j.foodchem.2015.02.084] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Revised: 01/26/2015] [Accepted: 02/17/2015] [Indexed: 11/30/2022]
31
Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) – Reconstruction and guidance of the fermentation process. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.015] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
32
Marseglia A, Sforza S, Faccini A, Bencivenni M, Palla G, Caligiani A. Extraction, identification and semi-quantification of oligopeptides in cocoa beans. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.046] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
33
Marseglia A, Palla G, Caligiani A. Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
34
Caligiani A, Palla L, Acquotti D, Marseglia A, Palla G. Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels. Food Chem 2014;157:94-9. [DOI: 10.1016/j.foodchem.2014.01.116] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2012] [Revised: 01/22/2014] [Accepted: 01/30/2014] [Indexed: 11/26/2022]
35
Ho VTT, Zhao J, Fleet G. Yeasts are essential for cocoa bean fermentation. Int J Food Microbiol 2014;174:72-87. [DOI: 10.1016/j.ijfoodmicro.2013.12.014] [Citation(s) in RCA: 138] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 12/17/2013] [Accepted: 12/17/2013] [Indexed: 01/25/2023]
36
Oracz J, Nebesny E. Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.032] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
37
Saltini R, Akkerman R, Frosch S. Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.05.054] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
38
Lefeber T, Papalexandratou Z, Gobert W, Camu N, De Vuyst L. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof. Food Microbiol 2012;30:379-92. [DOI: 10.1016/j.fm.2011.12.021] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2011] [Revised: 12/23/2011] [Accepted: 12/23/2011] [Indexed: 10/14/2022]
39
Lima LJR, Almeida MH, Nout MJR, Zwietering MH. Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. Crit Rev Food Sci Nutr 2011;51:731-61. [PMID: 21838556 DOI: 10.1080/10408391003799913] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
40
Niemenak N, Saare-Surminski K, Rohsius C, Ndoumou DO, Lieberei R. Regeneration of somatic embryos in Theobroma cacao L. in temporary immersion bioreactor and analyses of free amino acids in different tissues. PLANT CELL REPORTS 2008;27:667-76. [PMID: 18193427 DOI: 10.1007/s00299-007-0497-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2007] [Revised: 12/12/2007] [Accepted: 12/15/2007] [Indexed: 05/24/2023]
41
Camu N, De Winter T, Verbrugghe K, Cleenwerck I, Vandamme P, Takrama JS, Vancanneyt M, De Vuyst L. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Appl Environ Microbiol 2007;73:1809-24. [PMID: 17277227 PMCID: PMC1828797 DOI: 10.1128/aem.02189-06] [Citation(s) in RCA: 200] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]  Open
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