Journal articles on the topic 'Cocoa flavor'
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Sukha, Darin A., Pathmanathan Umaharan, and David R. Butler. "The Impact of Pollen Donor on Flavor in Cocoa." Journal of the American Society for Horticultural Science 142, no. 1 (January 2017): 13–19. http://dx.doi.org/10.21273/jashs03817-16.
Hunaefi, Dase, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad Taqi, and Yves Henri Marie Zeller. "Sensory Mapping of UHT Milk with Single-Origin Chocolate." Jurnal Teknologi dan Industri Pangan 34, no. 1 (June 27, 2023): 25–36. http://dx.doi.org/10.6066/jtip.2023.34.1.25.
Michel, Stephanie, Luka Franco Baraka, Alfredo J. Ibañez, and Madina Mansurova. "Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process." Metabolites 11, no. 2 (January 26, 2021): 71. http://dx.doi.org/10.3390/metabo11020071.
Purbaningrum, Krisna, Chusnul Hidayat, Lucia Dhiantika Witasari, and Tyas Utami. "Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain." Foods 12, no. 4 (February 14, 2023): 820. http://dx.doi.org/10.3390/foods12040820.
Sari, Indah Anita, Bayu Setyawan, Marcelinus A. S. Adhiwibawa, and 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, no. 1 (April 30, 2016): 1–9. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i1.210.
Sari, Indah Anita, Sobir ., Irvan Faizal, Agung Wahyu Susilo, Marcelinus A.S, Adhiwibawa ., and 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, no. 3 (December 31, 2016): 171–80. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.244.
Anita-Sari, Indah, Sobir Sobir, Agung Wahyu Susilo, Akhmad Hidayatullah, Pingkan Sugianto, and 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, no. 1 (April 30, 2018): 23. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i1.304.
Aprotosoaie, Ana Clara, Simon Vlad Luca, and Anca Miron. "Flavor Chemistry of Cocoa and Cocoa Products-An Overview." Comprehensive Reviews in Food Science and Food Safety 15, no. 1 (November 18, 2015): 73–91. http://dx.doi.org/10.1111/1541-4337.12180.
Mota-Gutierrez, Barbosa-Pereira, Ferrocino, and Cocolin. "Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits." Nutrients 11, no. 4 (April 19, 2019): 884. http://dx.doi.org/10.3390/nu11040884.
Sabahannur, St, Nirwana Nirwana, and St Subaedah. "KAJIAN MUTU BIJI KAKAO PETANI DI KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA." Jurnal Industri Hasil Perkebunan 11, no. 2 (December 15, 2016): 59–66. http://dx.doi.org/10.33104/jihp.v11i2.3412.
Mansur, 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, no. 3 (November 8, 2023): 636–43. http://dx.doi.org/10.22219/jcse.v4i3.26038.
Erazo Solorzano, Cyntia Yadira, Vincenzo Disca, José Manuel Muñoz-Redondo, Diego Armando Tuárez García, Mónica Sánchez-Parra, Manuel Danilo Carrilo Zenteno, José Manuel Moreno-Rojas, and Raquel Rodríguez-Solana. "Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa." Foods 12, no. 5 (March 2, 2023): 1065. http://dx.doi.org/10.3390/foods12051065.
Ramlah, Sitti. "KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL." Jurnal Industri Hasil Perkebunan 11, no. 1 (June 15, 2016): 23–32. http://dx.doi.org/10.33104/jihp.v11i1.3553.
Meersman, Esther, Jan Steensels, Nore Struyf, Tinneke Paulus, Veerle Saels, Melissa Mathawan, Leen Allegaert, Gino Vrancken, and Kevin J. Verstrepen. "Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production." Applied and Environmental Microbiology 82, no. 2 (November 20, 2015): 732–46. http://dx.doi.org/10.1128/aem.02556-15.
Anitasari, Indah, Bayu Setyawan, and Agung Wahyu Soesilo. "Potential and Stability of Promising Fine Flavor Cocoa Clones in Different Seasons:." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 36, no. 2 (August 31, 2020): 109–19. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i2.434.
Schouteten, Joachim J., Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki, and Koen Dewettinck. "Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate." Foods 12, no. 4 (February 19, 2023): 887. http://dx.doi.org/10.3390/foods12040887.
Pokharel, Binod. "Cocoa Bean Fermentation: Impact on Chocolate Flavor and Quality." International Journal of Science and Research (IJSR) 12, no. 6 (June 5, 2023): 1668–74. http://dx.doi.org/10.21275/sr23614230652.
Mihai, Raluca A., Pablo A. Landazuri Abarca, Bryan A. Tinizaray Romero, Larisa I. Florescu, Rodica Catană, and 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, no. 7 (April 3, 2022): 976. http://dx.doi.org/10.3390/plants11070976.
Sari, Indah Anita, and 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, no. 2 (August 31, 2014): 81–91. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v30i2.2.
Martins, Lucimara Miranda, Ligia Regina Radomille de Santana, Leonardo Fonseca Maciel, Sergio Eduardo Soares, Adriana Cristina Reis Ferreira, Aline Camarão Telles Biasoto, and Eliete da Silva Bispo. "Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans." Research, Society and Development 12, no. 4 (April 16, 2023): e22912440782. http://dx.doi.org/10.33448/rsd-v12i4.40782.
Febri Dwi Prasetyanto, Rosiana Ulfa, and Restiani Sih Harsanti. "PROSES PENYANGRAIAN BIJI KAKAO (Theobroma cacao L) PABRIK PAGERGUNUNG GLENMORE." JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 4, no. 1 (March 31, 2022): 27–31. http://dx.doi.org/10.36526/jipang.v4i1.2676.
Anita-Sari, Indah, Rudi Hari Murti, Misnawi, Eka Tarwaca Susila Putra, Bayu Setyawan, and Agung Wahyu Susilo. "Flavor Characteristics of Three Indonesian Cocoa Clones in Four Environments." Agronomy 13, no. 10 (October 23, 2023): 2658. http://dx.doi.org/10.3390/agronomy13102658.
Murtiningrum, Murtiningrum, Isak Silamba, Parlindungan Sijabat, Sritina N. P. Paiki, and 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, no. 1 (June 30, 2023): 67. http://dx.doi.org/10.20884/1.ijft.2023.2.1.9083.
Şahin, Ertan, Esra Çapanoğlu, Aslı Can Karaça, and 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, no. 2 (December 30, 2022): 27–40. http://dx.doi.org/10.25135/rfac.7.2204.2419.
Cempaka, Laras, Dhita Noor Annisaa, Wahyudi David, and 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, no. 1 (July 11, 2023): 29–36. http://dx.doi.org/10.36782/apjsafe.v11i1.209.
Tunjung-Sari, Ariza Budi, Fitrih Salsabilah Prameswari, Maria Belgis, and Winda Amilia. "Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, no. 3 (December 30, 2022): 211–20. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.514.
Djaafar, Titiek Farianti, Dhea Cynthia Monika, Tri Marwati, Priyanto Triwitono, and 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.
Collin, Sonia, Toine Fisette, Anne Pinto, Jesus Souza, and 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, no. 4 (February 6, 2023): 1548. http://dx.doi.org/10.3390/molecules28041548.
Paula, Nélio Ranieli F., Érica O. Araújo, Emily E. Almeida, and 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, no. 5 (April 15, 2020): 131. http://dx.doi.org/10.5539/jas.v12n5p131.
Hadi, Abdul, and Nadia Siratunnisak. "Pengaruh Penambahan Bubuk Coklat terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Instan Bekatul." AcTion: Aceh Nutrition Journal 1, no. 2 (November 16, 2016): 121. http://dx.doi.org/10.30867/action.v1i2.22.
Juvinal, Joel G., Hans De Steur, Joachim J. Schouteten, Dimas Rahadian Aji Muhammad, Alma A. De Leon, Koen Dewettinck, and 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, no. 9 (April 26, 2023): 1797. http://dx.doi.org/10.3390/foods12091797.
Luna, Fabienne, Dominique Crouzillat, Loïc Cirou, and Peter Bucheli. "Chemical Composition and Flavor of Ecuadorian Cocoa Liquor." Journal of Agricultural and Food Chemistry 50, no. 12 (June 2002): 3527–32. http://dx.doi.org/10.1021/jf0116597.
Scalone, Gustavo Luis Leonardo, Kathrin Textoris-Taube, Bruno De Meulenaer, Norbert De Kimpe, Johannes Wöstemeyer, and 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.
Godočiková, Lucia, Eva Ivanišová, Grzegorz Zaguła, Luis Noguera-Artiaga, Ángel A. Carbonell-Barrachina, Przemysław Łukasz Kowalczewski, and Miroslava Kačániová. "Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates." Molecules 25, no. 16 (August 11, 2020): 3648. http://dx.doi.org/10.3390/molecules25163648.
Shahama, K., M. G. Anjaly, G. K. Rajesh, M. Sneha, P. Sanjay, Anjali Palakkeel, Anjana Narayanan, Aparna Suresh, and Jaseera Nasrin. "Development and Performance Evaluation of a Cocoa Bean Sheller cum Winnower." International Journal of Environment and Climate Change 13, no. 4 (March 9, 2023): 56–63. http://dx.doi.org/10.9734/ijecc/2023/v13i41712.
Muzaifa, Murna, Yusya Abubakar, and Faitzal Haris. "Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh." Jurnal Teknologi dan Industri Pertanian Indonesia 9, no. 2 (October 1, 2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i1.5975.
Muzaifa, Murna, Yusya Abubakar, and Faitzal Haris. "Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh." Jurnal Teknologi dan Industri Pertanian Indonesia 9, no. 2 (October 1, 2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i2.5975.
Sanni, D. M., T. H. Fatoki, and 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, no. 1 (March 29, 2017): 18. http://dx.doi.org/10.24896/jmbr.2017714.
Tušek, Kristina, Davor Valinger, Tamara Jurina, Tea Sokač Cvetnić, Jasenka Gajdoš Kljusurić, and Maja Benković. "Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques." Separations 11, no. 4 (April 19, 2024): 128. http://dx.doi.org/10.3390/separations11040128.
Awaliyah, Fitri, Jumriah Langkong, and Adiansyah Syarifuddin. "An overview: the effect of fermentation and roasting methods on cocoa quality." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (September 1, 2023): 012160. http://dx.doi.org/10.1088/1755-1315/1230/1/012160.
Weikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson, and 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 (May 29, 2020): 1542. http://dx.doi.org/10.1093/cdn/nzaa068_027.
Goya, Luis, John Edem Kongor, and 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, no. 22 (November 18, 2022): 14365. http://dx.doi.org/10.3390/ijms232214365.
Papageorgiou, Maria, Adamantini Paraskevopoulou, Foteini Pantazi, and Adriana Skendi. "Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour." Foods 9, no. 11 (November 2, 2020): 1586. http://dx.doi.org/10.3390/foods9111586.
Marpaung, Ridawati, and Siti Nurlina Putri. "KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”." Jurnal Media Pertanian 4, no. 2 (November 11, 2019): 64. http://dx.doi.org/10.33087/jagro.v4i2.83.
Kim-Ngoc, Vu-Thi, Nguyen Cong-Hau, Tran Bui-Phuc, and Nguyen Thang. "Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal." Journal of Applied Sciences and Environmental Management 26, no. 8 (August 31, 2022): 1369–74. http://dx.doi.org/10.4314/jasem.v26i8.8.
Subroto, Edy, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong, and Nur Baiti. "Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans." Horticulturae 9, no. 7 (July 13, 2023): 805. http://dx.doi.org/10.3390/horticulturae9070805.
Schmidt, Carolin, Doris Jaros, and Harald Rohm. "Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture." Foods 8, no. 10 (October 9, 2019): 460. http://dx.doi.org/10.3390/foods8100460.
Nurhayati, Nurhayati, Francis Maria Constance Sigit Setyabudi, Djagal Wiseso Marseno, and 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, no. 1 (September 6, 2019): 36. http://dx.doi.org/10.22146/agritech.33103.
Sarques, Jessanna Dias, Luíz Guilherme Malaquias Da Silva, José Antônio Dias Garcia, Brígida Monteiro Vilas Boas, and 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, no. 2 (February 14, 2024): e3193. http://dx.doi.org/10.55905/oelv22n2-078.
Trindade, Rita de Cássia, Maria Aparecida de Resende, Eriana Gomes Serpa Barreto, Taniella de Carvalho Mendes, and 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, no. 3 (1999): 349–54. http://dx.doi.org/10.1590/s1516-89131999000300013.