Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits-Reference-Cited by-同舟云学术

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Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits

Published:2020-10 Issue: Volume:73 Page:104134
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Domínguez-Pérez Leydy A.,Beltrán-Barrientos Lilia M.,González-Córdova Aarón F.,Hernández-Mendoza Adrián,Vallejo-Cordoba Belinda

Funder

City

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference102 articles.

1. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Food Science and Nutrition,2008

2. Bioinformatics and peptidomics approaches to the discovery and analysis of food-derived bioactive peptides;Agyei;Analytical and Bioanalytical Chemistry,2018

3. Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities;Agyirifo;Heliyon,2019

4. Flavor chemistry of cocoa and cocoa products-An overview;Aprotosoaie;Comprehensive Reviews in Food Science and Food Safety,2016

5. Specifically designed peptide structures effectively suppressed oxidative reactions in chemical and cellular systems;Bamdad;Journal of Functional Foods,2015

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2. Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation;Trends in Food Science & Technology;2024-07

3. Amino acid profile behavior during the fermentation of Criollo cocoa beans;Food Chemistry: X;2024-06

4. Enhancing the nutritional value and functional properties of mango pulp via lactic acid bacteria fermentation;LWT;2024-04

5. Dynamics of potential antihypertensive and antidiabetogenic activities during artisanal fermentation of three varieties of Mexican cocoa beans (Theobroma cacao L.);International Journal of Food Science & Technology;2024-03-03

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