Zeitschriftenartikel zum Thema „Cocoa flavor“
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Sukha, Darin A., Pathmanathan Umaharan und David R. Butler. „The Impact of Pollen Donor on Flavor in Cocoa“. Journal of the American Society for Horticultural Science 142, Nr. 1 (Januar 2017): 13–19. http://dx.doi.org/10.21273/jashs03817-16.
Der volle Inhalt der QuelleHunaefi, Dase, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad Taqi und Yves Henri Marie Zeller. „Sensory Mapping of UHT Milk with Single-Origin Chocolate“. Jurnal Teknologi dan Industri Pangan 34, Nr. 1 (27.06.2023): 25–36. http://dx.doi.org/10.6066/jtip.2023.34.1.25.
Der volle Inhalt der QuelleMichel, Stephanie, Luka Franco Baraka, Alfredo J. Ibañez und Madina Mansurova. „Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process“. Metabolites 11, Nr. 2 (26.01.2021): 71. http://dx.doi.org/10.3390/metabo11020071.
Der volle Inhalt der QuellePurbaningrum, Krisna, Chusnul Hidayat, Lucia Dhiantika Witasari und Tyas Utami. „Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain“. Foods 12, Nr. 4 (14.02.2023): 820. http://dx.doi.org/10.3390/foods12040820.
Der volle Inhalt der QuelleSari, Indah Anita, Bayu Setyawan, Marcelinus A. S. Adhiwibawa und Agung Wahyu Susilo. „Chromatographic identification of leaf color characteristics on fine-flavor and bulk cacao as selection indicator“. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, Nr. 1 (30.04.2016): 1–9. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i1.210.
Der volle Inhalt der QuelleSari, Indah Anita, Sobir ., Irvan Faizal, Agung Wahyu Susilo, Marcelinus A.S, Adhiwibawa . und R. A. P. Nugroho. „Anthocyanin and Chlorophyll Content in Flush as Selection Markers on Fine Flavor Cocoa (Theobroma cacao L.)“. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, Nr. 3 (31.12.2016): 171–80. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.244.
Der volle Inhalt der QuelleAnita-Sari, Indah, Sobir Sobir, Agung Wahyu Susilo, Akhmad Hidayatullah, Pingkan Sugianto und Irvan Faizal. „Genetic Diversity Analysis of Edel Cocoa Clones Parental Cross Using Maturase K (matK) Gene“. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, Nr. 1 (30.04.2018): 23. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i1.304.
Der volle Inhalt der QuelleAprotosoaie, Ana Clara, Simon Vlad Luca und Anca Miron. „Flavor Chemistry of Cocoa and Cocoa Products-An Overview“. Comprehensive Reviews in Food Science and Food Safety 15, Nr. 1 (18.11.2015): 73–91. http://dx.doi.org/10.1111/1541-4337.12180.
Der volle Inhalt der QuelleMota-Gutierrez, Barbosa-Pereira, Ferrocino und Cocolin. „Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits“. Nutrients 11, Nr. 4 (19.04.2019): 884. http://dx.doi.org/10.3390/nu11040884.
Der volle Inhalt der QuelleSabahannur, St, Nirwana Nirwana und St Subaedah. „KAJIAN MUTU BIJI KAKAO PETANI DI KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA“. Jurnal Industri Hasil Perkebunan 11, Nr. 2 (15.12.2016): 59–66. http://dx.doi.org/10.33104/jihp.v11i2.3412.
Der volle Inhalt der QuelleMansur, Hanif Alamudin, Noor Harini, Elfi Anis Saati, D. Damat, W. Warkoyo, S. Sukardi, Vritta Amroini Wahyudi et al. „Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer“. Journal of Community Service and Empowerment 4, Nr. 3 (08.11.2023): 636–43. http://dx.doi.org/10.22219/jcse.v4i3.26038.
Der volle Inhalt der QuelleErazo Solorzano, Cyntia Yadira, Vincenzo Disca, José Manuel Muñoz-Redondo, Diego Armando Tuárez García, Mónica Sánchez-Parra, Manuel Danilo Carrilo Zenteno, José Manuel Moreno-Rojas und Raquel Rodríguez-Solana. „Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa“. Foods 12, Nr. 5 (02.03.2023): 1065. http://dx.doi.org/10.3390/foods12051065.
Der volle Inhalt der QuelleRamlah, Sitti. „KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL“. Jurnal Industri Hasil Perkebunan 11, Nr. 1 (15.06.2016): 23–32. http://dx.doi.org/10.33104/jihp.v11i1.3553.
Der volle Inhalt der QuelleMeersman, Esther, Jan Steensels, Nore Struyf, Tinneke Paulus, Veerle Saels, Melissa Mathawan, Leen Allegaert, Gino Vrancken und Kevin J. Verstrepen. „Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production“. Applied and Environmental Microbiology 82, Nr. 2 (20.11.2015): 732–46. http://dx.doi.org/10.1128/aem.02556-15.
Der volle Inhalt der QuelleAnitasari, Indah, Bayu Setyawan und Agung Wahyu Soesilo. „Potential and Stability of Promising Fine Flavor Cocoa Clones in Different Seasons:“. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 36, Nr. 2 (31.08.2020): 109–19. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i2.434.
Der volle Inhalt der QuelleSchouteten, Joachim J., Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki und Koen Dewettinck. „Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate“. Foods 12, Nr. 4 (19.02.2023): 887. http://dx.doi.org/10.3390/foods12040887.
Der volle Inhalt der QuellePokharel, Binod. „Cocoa Bean Fermentation: Impact on Chocolate Flavor and Quality“. International Journal of Science and Research (IJSR) 12, Nr. 6 (05.06.2023): 1668–74. http://dx.doi.org/10.21275/sr23614230652.
Der volle Inhalt der QuelleMihai, Raluca A., Pablo A. Landazuri Abarca, Bryan A. Tinizaray Romero, Larisa I. Florescu, Rodica Catană und Anush Kosakyan. „Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”“. Plants 11, Nr. 7 (03.04.2022): 976. http://dx.doi.org/10.3390/plants11070976.
Der volle Inhalt der QuelleSari, Indah Anita, und Agung Wahyu Susilo. „Performance of Some Promising Genotypes of Fine-flavour Cocoa Selected at Penataran Estate, East Java“. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 30, Nr. 2 (31.08.2014): 81–91. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v30i2.2.
Der volle Inhalt der QuelleMartins, Lucimara Miranda, Ligia Regina Radomille de Santana, Leonardo Fonseca Maciel, Sergio Eduardo Soares, Adriana Cristina Reis Ferreira, Aline Camarão Telles Biasoto und Eliete da Silva Bispo. „Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans“. Research, Society and Development 12, Nr. 4 (16.04.2023): e22912440782. http://dx.doi.org/10.33448/rsd-v12i4.40782.
Der volle Inhalt der QuelleFebri Dwi Prasetyanto, Rosiana Ulfa und Restiani Sih Harsanti. „PROSES PENYANGRAIAN BIJI KAKAO (Theobroma cacao L) PABRIK PAGERGUNUNG GLENMORE“. JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 4, Nr. 1 (31.03.2022): 27–31. http://dx.doi.org/10.36526/jipang.v4i1.2676.
Der volle Inhalt der QuelleAnita-Sari, Indah, Rudi Hari Murti, Misnawi, Eka Tarwaca Susila Putra, Bayu Setyawan und Agung Wahyu Susilo. „Flavor Characteristics of Three Indonesian Cocoa Clones in Four Environments“. Agronomy 13, Nr. 10 (23.10.2023): 2658. http://dx.doi.org/10.3390/agronomy13102658.
Der volle Inhalt der QuelleMurtiningrum, Murtiningrum, Isak Silamba, Parlindungan Sijabat, Sritina N. P. Paiki und Zita L. Sarungallo. „Chemical and Organoleptic Characteristics of Cocoa Powder from Fermented and Unfermented Cocoa Beans from Masni District and Sidey in Manokwari Regency“. Indonesian Journal of Food Technology 2, Nr. 1 (30.06.2023): 67. http://dx.doi.org/10.20884/1.ijft.2023.2.1.9083.
Der volle Inhalt der QuelleŞahin, Ertan, Esra Çapanoğlu, Aslı Can Karaça und Aslı Barla Demirkoz. „Extraction of Cocoa Butter from by-product Cocoa Bean Shells by using SC-CO2 Extraction and Investigation of Flavour Profile and Antioxidant Capacities“. Records of Agricultural and Food Chemistry 2, Nr. 2 (30.12.2022): 27–40. http://dx.doi.org/10.25135/rfac.7.2204.2419.
Der volle Inhalt der QuelleCempaka, Laras, Dhita Noor Annisaa, Wahyudi David und Kurnia Ramadhan. „Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA)“. Asia Pacific Journal of Sustainable Agriculture, Food and Energy 11, Nr. 1 (11.07.2023): 29–36. http://dx.doi.org/10.36782/apjsafe.v11i1.209.
Der volle Inhalt der QuelleTunjung-Sari, Ariza Budi, Fitrih Salsabilah Prameswari, Maria Belgis und Winda Amilia. „Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process“. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, Nr. 3 (30.12.2022): 211–20. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.514.
Der volle Inhalt der QuelleDjaafar, Titiek Farianti, Dhea Cynthia Monika, Tri Marwati, Priyanto Triwitono und Endang Sutriswati Rahayu. „Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus plantarum HL-15 as Culture Starter and Fermentation Box Variation“. Digital Press Life Sciences 2 (2020): 00008. http://dx.doi.org/10.29037/digitalpress.22332.
Der volle Inhalt der QuelleCollin, Sonia, Toine Fisette, Anne Pinto, Jesus Souza und Hervé Rogez. „Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Pará)“. Molecules 28, Nr. 4 (06.02.2023): 1548. http://dx.doi.org/10.3390/molecules28041548.
Der volle Inhalt der QuellePaula, Nélio Ranieli F., Érica O. Araújo, Emily E. Almeida und Aretha Steffany da Silva Rezende. „Physicochemical and Sensory Quality of Fermented Milk With Different Blends of Theobroma grandiflorum and Theobroma cacao“. Journal of Agricultural Science 12, Nr. 5 (15.04.2020): 131. http://dx.doi.org/10.5539/jas.v12n5p131.
Der volle Inhalt der QuelleHadi, Abdul, und Nadia Siratunnisak. „Pengaruh Penambahan Bubuk Coklat terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Instan Bekatul“. AcTion: Aceh Nutrition Journal 1, Nr. 2 (16.11.2016): 121. http://dx.doi.org/10.30867/action.v1i2.22.
Der volle Inhalt der QuelleJuvinal, Joel G., Hans De Steur, Joachim J. Schouteten, Dimas Rahadian Aji Muhammad, Alma A. De Leon, Koen Dewettinck und Xavier Gellynck. „Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder“. Foods 12, Nr. 9 (26.04.2023): 1797. http://dx.doi.org/10.3390/foods12091797.
Der volle Inhalt der QuelleLuna, Fabienne, Dominique Crouzillat, Loïc Cirou und Peter Bucheli. „Chemical Composition and Flavor of Ecuadorian Cocoa Liquor“. Journal of Agricultural and Food Chemistry 50, Nr. 12 (Juni 2002): 3527–32. http://dx.doi.org/10.1021/jf0116597.
Der volle Inhalt der QuelleScalone, Gustavo Luis Leonardo, Kathrin Textoris-Taube, Bruno De Meulenaer, Norbert De Kimpe, Johannes Wöstemeyer und Jürgen Voigt. „Cocoa-specific flavor components and their peptide precursors“. Food Research International 123 (September 2019): 503–15. http://dx.doi.org/10.1016/j.foodres.2019.05.019.
Der volle Inhalt der QuelleGodočiková, Lucia, Eva Ivanišová, Grzegorz Zaguła, Luis Noguera-Artiaga, Ángel A. Carbonell-Barrachina, Przemysław Łukasz Kowalczewski und Miroslava Kačániová. „Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates“. Molecules 25, Nr. 16 (11.08.2020): 3648. http://dx.doi.org/10.3390/molecules25163648.
Der volle Inhalt der QuelleShahama, K., M. G. Anjaly, G. K. Rajesh, M. Sneha, P. Sanjay, Anjali Palakkeel, Anjana Narayanan, Aparna Suresh und Jaseera Nasrin. „Development and Performance Evaluation of a Cocoa Bean Sheller cum Winnower“. International Journal of Environment and Climate Change 13, Nr. 4 (09.03.2023): 56–63. http://dx.doi.org/10.9734/ijecc/2023/v13i41712.
Der volle Inhalt der QuelleMuzaifa, Murna, Yusya Abubakar und Faitzal Haris. „Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh“. Jurnal Teknologi dan Industri Pertanian Indonesia 9, Nr. 2 (01.10.2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i1.5975.
Der volle Inhalt der QuelleMuzaifa, Murna, Yusya Abubakar und Faitzal Haris. „Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh“. Jurnal Teknologi dan Industri Pertanian Indonesia 9, Nr. 2 (01.10.2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i2.5975.
Der volle Inhalt der QuelleSanni, D. M., T. H. Fatoki und O. V. Omotoyinbo. „Comparative Evaluation of Computational and Experimental Analysis of Polyphenol Oxidase from Cocoa (Theobroma cacao L.)“. Journal of Microbiology and Biotechnology Research 7, Nr. 1 (29.03.2017): 18. http://dx.doi.org/10.24896/jmbr.2017714.
Der volle Inhalt der QuelleTušek, Kristina, Davor Valinger, Tamara Jurina, Tea Sokač Cvetnić, Jasenka Gajdoš Kljusurić und Maja Benković. „Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques“. Separations 11, Nr. 4 (19.04.2024): 128. http://dx.doi.org/10.3390/separations11040128.
Der volle Inhalt der QuelleAwaliyah, Fitri, Jumriah Langkong und Adiansyah Syarifuddin. „An overview: the effect of fermentation and roasting methods on cocoa quality“. IOP Conference Series: Earth and Environmental Science 1230, Nr. 1 (01.09.2023): 012160. http://dx.doi.org/10.1088/1755-1315/1230/1/012160.
Der volle Inhalt der QuelleWeikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson und Joshua Lambert. „Impact of Fermentation and Roasting on the Gut Health Protective Effects of Cocoa in High-Fat Diet Fed Mice“. Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 1542. http://dx.doi.org/10.1093/cdn/nzaa068_027.
Der volle Inhalt der QuelleGoya, Luis, John Edem Kongor und Sonia de Pascual-Teresa. „From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action“. International Journal of Molecular Sciences 23, Nr. 22 (18.11.2022): 14365. http://dx.doi.org/10.3390/ijms232214365.
Der volle Inhalt der QuellePapageorgiou, Maria, Adamantini Paraskevopoulou, Foteini Pantazi und Adriana Skendi. „Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour“. Foods 9, Nr. 11 (02.11.2020): 1586. http://dx.doi.org/10.3390/foods9111586.
Der volle Inhalt der QuelleMarpaung, Ridawati, und Siti Nurlina Putri. „KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”.“ Jurnal Media Pertanian 4, Nr. 2 (11.11.2019): 64. http://dx.doi.org/10.33087/jagro.v4i2.83.
Der volle Inhalt der QuelleKim-Ngoc, Vu-Thi, Nguyen Cong-Hau, Tran Bui-Phuc und Nguyen Thang. „Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal“. Journal of Applied Sciences and Environmental Management 26, Nr. 8 (31.08.2022): 1369–74. http://dx.doi.org/10.4314/jasem.v26i8.8.
Der volle Inhalt der QuelleSubroto, Edy, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong und Nur Baiti. „Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans“. Horticulturae 9, Nr. 7 (13.07.2023): 805. http://dx.doi.org/10.3390/horticulturae9070805.
Der volle Inhalt der QuelleSchmidt, Carolin, Doris Jaros und Harald Rohm. „Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture“. Foods 8, Nr. 10 (09.10.2019): 460. http://dx.doi.org/10.3390/foods8100460.
Der volle Inhalt der QuelleNurhayati, Nurhayati, Francis Maria Constance Sigit Setyabudi, Djagal Wiseso Marseno und Supriyanto Supriyanto. „The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles“. agriTECH 39, Nr. 1 (06.09.2019): 36. http://dx.doi.org/10.22146/agritech.33103.
Der volle Inhalt der QuelleSarques, Jessanna Dias, Luíz Guilherme Malaquias Da Silva, José Antônio Dias Garcia, Brígida Monteiro Vilas Boas und Aline Manke Nachtigall. „Physical-chemical characteristics of gluten-free cookies, chocolate flavor, made with cocoa bran, rice flour and corn starch“. OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, Nr. 2 (14.02.2024): e3193. http://dx.doi.org/10.55905/oelv22n2-078.
Der volle Inhalt der QuelleTrindade, Rita de Cássia, Maria Aparecida de Resende, Eriana Gomes Serpa Barreto, Taniella de Carvalho Mendes und Carlos Augusto Rosa. „Identification of yeasts Isolated from processed and frozen cocoa (Theobroma cacao) pulp for wine production“. Brazilian Archives of Biology and Technology 42, Nr. 3 (1999): 349–54. http://dx.doi.org/10.1590/s1516-89131999000300013.
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