Papers mentioning chocolate or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cocoa is an important agricultural commodity, with global demand rising due to its central role in chocolate production. As the world’s third-largest cocoa producer, Indonesia play... Read full abstract on PubMed →
Coffee, one of the most produced and consumed beverage in the world, has a range of variability in its quality. The aim of this work was to evaluate the consumer capacity to percei... Read full abstract on PubMed →
Because food flavor is perceived through a combination of odor and taste, an analytical method that covers both dimensions would be very beneficial for mapping the consistent produ... Read full abstract on PubMed →
Submerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor... Read full abstract on PubMed →
Ba-bao Douchi, traditionally produced and spontaneously fermented for 1-2 years, has a unique flavor. However, little information is known about microorganisms and volatile flavors... Read full abstract on PubMed →
ABSTRACT In this study the volatile composition of six samples of dark chocolates varying in the cocoa roasting time (30.5, 34.5 and 38.5 min) and geographical origin (Ecuador and... Read full abstract on PubMed →
Cocoa products are obtained from the seeds of Theobroma cacao L. In this research, cocoa liquor and chocolate produced from cocoa beans from West Africa (Forastero, "bulk" cacao) a... Read full abstract on PubMed →
Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of... Read full abstract on PubMed →
There has been a great deal of interest in understanding how the human brain processes appetitive food cues, and knowing how such cues elicit craving responses is particularly rele... Read full abstract on PubMed →
OBJECTIVE: Olfactory dysfunction is the most frequently seen non-motor symptom of Idiopathic Parkinson's disease (IPD). The aim of this study is to analyze selective olfactory dysf... Read full abstract on PubMed →
A collaborative trial was conducted to validate an analytical approach comprising method procedures for determination of milk fat and the detection and quantification of cocoa butt... Read full abstract on PubMed →
leaf extract has the potential to transform it into a functional product rich in antioxidants, providing health benefits and increased value. Read full abstract on PubMed →
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have b... Read full abstract on PubMed →
In the present study, the effect of the addition of quince and collagen type I and III to dessert chocolate on its functional properties was determined. The study evaluated the ant... Read full abstract on PubMed →
Coffee silverskin (CS) is a by-product of the coffee roasting process that is known for its potential as a fiber source with antioxidant properties. Therefore, this study aimed to... Read full abstract on PubMed →
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavo... Read full abstract on PubMed →
, off-flavours were lowered. The treatment did not decrease the digestibility or alter the functionality of white alfalfa protein concentrate when it was used to substitute egg in... Read full abstract on PubMed →
, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility... Read full abstract on PubMed →
The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffe... Read full abstract on PubMed →
) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility of these powders has led to their being more widely used in food produ... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.