Skip to main content
Peer-Reviewed Research Database

Chocolate — 574 papers

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.

Top Contributing Institutions

Where the chocolate research comes from

paper count of indexed corpus · via OpenAlex
20
Jiangnan University
CN
11
Chinese Academy of Sciences
CN
10
State Key Laboratory of Food Science and Technology
CN
9
Chinese Academy of Agricultural Sciences
CN
9
Tianjin University of Science and Technology
CN
8
Centre National de la Recherche Scientifique
FR
8
Beijing Technology and Business University
CN
7
Ministry of Agriculture and Rural Affairs
CN

Choosing a category updates the results straight away.

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda
2021 Food chemistry aroma analysis

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits.

Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed... Read full abstract on PubMed →

PMID: 32866702 DOI: 10.1016/j.foodchem.2020.127878
2022 Food research international (Ottawa, Ont.) other

Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation.

There has been a growing interest in developing co-inoculum of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces for simultaneous malolactic fermentation (MLF) and alc... Read full abstract on PubMed →

PMID: 35940798 DOI: 10.1016/j.foodres.2022.111604

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.