cocoa

cocoa PubMed: The Role of Cocoa As a Cigarette Additive: Opportunities for Product Regulation. PubMed: Viability and resistance of lactobacilli isolated from cocoa fermentation to simulated gastrointestinal digestive steps in soy yogurt. PubMed: Yeasts are essential for cocoa bean fermentation. PubMed: Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition. PubMed: Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions. PubMed: Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences. PubMed: Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry. PubMed: Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols. PubMed: Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment. PubMed: Does flavor impact function? Potential consequences of polyphenol-protein interactions in delivery and bioactivity of flavan-3-ols from foods. PubMed: The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species. PubMed: Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations. PubMed: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients. PubMed: Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. PubMed: Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS). PubMed: Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics. PubMed: Potential complementarity of high-flavanol cocoa powder and spirulina for health protection. PubMed: Clinical benefit and preservation of flavonols in dark chocolate manufacturing. PubMed: Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. PubMed: Changes in key aroma compounds of Criollo cocoa beans during roasting. PubMed: Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase. PubMed: Flavor formation and character in cocoa and chocolate: a critical review. PubMed: Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. PubMed: Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes. PubMed: Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products. PubMed: Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient. PubMed: Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria. PubMed: Accuracy of self-report in detecting taste dysfunction. PubMed: Bubble-included chocolate: relating structure with sensory response. PubMed: Fingerprint developing of coffee flavor by gas chromatography-mass spectrometry and combined chemometrics methods. PubMed: Determination of vanillin and related flavor compounds in cocoa drink by capillary electrophoresis. PubMed: Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. PubMed: The microbiology of cocoa fermentation and its role in chocolate quality. PubMed: Relationship between procyanidin and flavor contents of cocoa liquors from different origins. PubMed: Exopeptidases and their application to reduce bitterness in food: a review. PubMed: Molecular and biochemical characterisation of two aspartic proteinases TcAP1 and TcAP2 from Theobroma cacao seeds. PubMed: Factors affecting the formation of alkylpyrazines during roasting treatment in natural and alkalinized cocoa powder. PubMed: Chemical composition and flavor of ecuadorian cocoa liquor. PubMed: Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. PubMed: Isolation and characterization of 2S cocoa seed albumin storage polypeptide and the corresponding cDNA. PubMed: Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream. PubMed: Demonstration of a socially transmitted flavor aversion in rats? Kuan and Colwill (1997) revisited. PubMed: Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. PubMed: Effect of taste and smell on secretion rate of salivary IgA in elderly and young persons. PubMed: Survival of Enterobacter cloacae and Pseudomonas paucimobilis in yoghurts manufactured from cow's milk and soymilk during storage at different temperatures. PubMed: Sensory properties of chocolate and their development. PubMed: Chocolate: a flavor and texture unlike any other. PubMed: Volatiles from interactions of Maillard reactions and lipids.