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1.
Bioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er Tea.
Molecules
; 23(8)2018 Aug 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-30072634
2.
Key Odorants of Cocoa.
Chimia (Aarau)
; 75(11): 981, 2021 Nov 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-34798922
3.
A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels: the effect of cold needle perforation, microorganisms, and purified enzyme.
Food Res Int
; 186: 114364, 2024 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-38729726
4.
Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety.
Heliyon
; 8(9): e10770, 2022 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-36193528
5.
Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile ConstituentsâComparison to Traditionally Fermented Cocoa Beans.
J Agric Food Chem
; 70(51): 16335-16346, 2022 Dec 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-36524976
6.
Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.
J Agric Food Chem
; 70(13): 4057-4065, 2022 Apr 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35316045
7.
Decoding the Fine Flavor Properties of Dark Chocolates.
J Agric Food Chem
; 70(42): 13730-13740, 2022 Oct 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-36255101
8.
Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof.
J Agric Food Chem
; 69(30): 8504-8510, 2021 Aug 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-34297568
9.
Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of Cannabis Sativa L. Cultivated at Three Sowing Densities.
Plants (Basel)
; 9(12)2020 Dec 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-33317167
10.
Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during "Moist Incubation" of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation.
J Agric Food Chem
; 68(38): 10336-10344, 2020 Sep 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-31885268
11.
Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates.
J Agric Food Chem
; 67(14): 3991-4001, 2019 Apr 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-30892030
12.
Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.
J Agric Food Chem
; 66(10): 2467-2472, 2018 Mar 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-28318272
13.
Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.
J Agric Food Chem
; 58(20): 11018-26, 2010 Oct 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-20866052
14.
Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
J Agric Food Chem
; 56(21): 10237-43, 2008 Nov 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-18939847
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