Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans-Reference-Cited by-同舟云学术

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Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans

Published:2017-09 Issue: Volume:99 Page:550-559
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

D'Souza Roy N.^ORCID,Grimbs Sergio,Behrends Britta,Bernaert Herwig,Ullrich Matthias S.,Kuhnert Nikolai^ORCID

Funder

Barry Callebaut AG

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics;Aculey;Journal of Food Science,2010

2. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity;Adamson;Journal of Agricultural and Food Chemistry,1999

3. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation;Afoakwa;Journal of Food Science and Technology,2013

4. Roasting impact on the contents of clovamide (N-caffeoyl-l-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.);Arlorio;Food Chemistry,2008

5. No title;van den Berg;BMC Genomics,2006

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