Detalles de la búsqueda
1.
An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
Food Microbiol
; 109: 104115, 2023 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-36309429
2.
Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review.
Crit Rev Food Sci Nutr
; 62(20): 5523-5539, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-33605811
3.
Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.
Foods
; 12(4)2023 Feb 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-36832962
4.
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds.
Food Chem
; 381: 132082, 2022 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35114618
5.
Roasting-induced changes in cocoa beans with respect to the mood pyramid.
Food Chem
; 332: 127467, 2020 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32663755
6.
In vitro Anti-atherogenic Properties of N-Heterocyclic Carbene Aurate(I) Compounds.
ChemMedChem
; 13(23): 2484-2487, 2018 12 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-30381909
7.
Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk.
Heliyon
; 3(1): e00227, 2017 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-28119955
Resultados
1 -
7
de 7
1
Próxima >
>>