cocoa

Articles:

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.