Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao-Reference-Cited by-同舟云学术

Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao

Published:2022-11 Issue: Volume:161 Page:111764
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Febrianto Noor Ariefandie,Zhu Fan

Funder

University of Auckland

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Evaluation of the distribution and metabolism of polyphenols derived from cupuassu (Theobroma grandiflorum) in mice gastrointestinal tract by UPLC-ESI-QTOF;Barros;Journal of Functional Foods,2016

2. Quantitative analysis of essential oils: A complex task;Bicchi;Flavour and Fragrance Journal,2008

3. Polyphenol/peptide binding and precipitation;Charlton;Journal of Agricultural and Food Chemistry,2002

4. Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting;de Brito;Journal of the Science of Food and Agriculture,2001

5. Studies on the aroma of cupuassu liquor by headspace solid-phase microextraction and gas chromatography;de Oliveira;Journal of Chromatography A,2004

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