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Citation(s) in
RCA
9
(from Reference Citation Analysis)
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1988 (1)
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1967 (2)
1966 (2)
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JOURNAL OF FOOD SCIENCE (4)
ADVANCES IN FOOD RESEARCH (1)
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For:
ROHAN TA
, STEWART T.
The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans.
J Food Sci
1965. [DOI:
10.1111/j.1365-2621.1965.tb01779.x
]
[
Citation(s) in
RCA
: 8
]
[
Impact Index Per Article: 0.1
]
[
Reference Citation Analysis
]
[
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0
)
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[Indexed: 10/24/2022]
Number
Cited by Other Article(s)
1
Cocoa and Coffee.
Food Microbiol
2014. [DOI:
10.1128/9781555818463.ch35
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 0.3
]
[
Reference Citation Analysis
]
[
Track Full Text
]
[
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]
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2
Leal GA
, Gomes LH, Efraim P, de Almeida Tavares FC, Figueira A. Fermentation of cacao (Theobroma cacaoL.) seeds with a hybridKluyveromyces marxianusstrain improved product quality attributes.
FEMS Yeast Res
2008;
8
:788-98. [DOI:
10.1111/j.1567-1364.2008.00405.x
]
[
Citation(s) in
RCA
: 64
]
[
Impact Index Per Article: 4.0
]
[
Reference Citation Analysis
]
[
Track Full Text
]
[
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[Indexed: 11/27/2022]
Open
Abstract
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3
Sur la composition de l'arôme de cacao.
Helv Chim Acta
2004. [DOI:
10.1002/hlca.19670500609
]
[
Citation(s) in
RCA
: 54
]
[
Impact Index Per Article: 2.7
]
[
Reference Citation Analysis
]
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[Indexed: 11/07/2022]
Abstract
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4
Ziegleder G
, Biehl B. Analysis of Cocoa Flavour Components and Flavour Precursors.
ANALYSIS OF NONALCOHOLIC BEVERAGES
1988. [DOI:
10.1007/978-3-642-83343-4_14
]
[
Citation(s) in
RCA
: 16
]
[
Impact Index Per Article: 0.4
]
[
Reference Citation Analysis
]
[
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[Indexed: 12/24/2022]
Abstract
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5
Danehy JP
. Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor.
ADVANCES IN FOOD RESEARCH
1986;
30
:77-138. [PMID:
3526830
DOI:
10.1016/s0065-2628(08)60348-1
]
[
Citation(s) in
RCA
: 66
]
[
Impact Index Per Article: 1.7
]
[
Reference Citation Analysis
]
[
MESH Headings
]
[
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[Indexed: 01/06/2023]
Abstract
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Key Words
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MESH Headings
Bread
Cacao
Chemical Phenomena
Chemistry
Edible Grain
Flavoring Agents
Food Handling
Humans
Meat
Mutagens
Nutritional Physiological Phenomena
Odorants
Oxidation-Reduction
Taste
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6
ROHAN TA
, STEWART T. Precursors of Chocolate Aroma: Studies in the Degradation of Amino Acids during the Roasting of Accra Cocoa Beans.
J Food Sci
1967. [DOI:
10.1111/j.1365-2621.1967.tb00850.x
]
[
Citation(s) in
RCA
: 11
]
[
Impact Index Per Article: 0.2
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/29/2022]
Abstract
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7
ROHAN TA
, STEWART T. The Precursors of Chocolate Aroma: Production of Free Amino Acids during Fermentation of Cocoa Beans.
J Food Sci
1967. [DOI:
10.1111/j.1365-2621.1967.tb09693.x
]
[
Citation(s) in
RCA
: 26
]
[
Impact Index Per Article: 0.5
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/29/2022]
Abstract
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8
Effects of pH and Temperature on the Carbonyls and Aromas Produced in Heated Amino Acid-Sugar Mixtures.
J Food Sci
1966. [DOI:
10.1111/j.1365-2621.1966.tb00505.x
]
[
Citation(s) in
RCA
: 29
]
[
Impact Index Per Article: 0.5
]
[
Reference Citation Analysis
]
[
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]
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]
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[Indexed: 11/26/2022]
Abstract
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9
ROHAN TA
, STEWART T. The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans.
J Food Sci
1966. [DOI:
10.1111/j.1365-2621.1966.tb00479.x
]
[
Citation(s) in
RCA
: 33
]
[
Impact Index Per Article: 0.6
]
[
Reference Citation Analysis
]
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]
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[Indexed: 11/30/2022]
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