Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder-Reference-Cited by-同舟云学术

Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder

Published:1997-11 Issue:3 Volume:60 Page:365-370
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Serra Bonvehi J.,Ventura Coll F.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Influence du temps du fermentation, du cacao sur la production du pyr-azines du chocolat;Barel;Café Cacao Thé,1985

2. Haemanalysis: The concept of rela-tive astringency;Bate-Smith;Phytochemistry,1973

3. Vacuolar (sto-rage) proteins of cocoa seeds and their degradation during germination and fermentation;Biehl;J. Agric. Food Chem.,1982

4. Estimation quantitative de la matière colorante rouge des mouts, des mouts concentrés et des vins;Bourzeaix;5ème Assemblée Générale du Groupe Polyphènol, Logroño,1979

5. Le dosage des anthocyanes des vins;Bourzeaix;Sci. Aliments,1982

Cited by 79 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic;Molecules;2023-04-28

2. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation;Food Microbiology;2023-02

3. Effects of the maturity level and pod conditioning period of cocoa pods on the changes of physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone;AIMS Agriculture and Food;2023

4. Processing of Cocoa and Development of Chocolate Beverages;Reference Series in Phytochemistry;2023

5. Beneficio del cacao clones CCN-51, ICS-39 y cacao Nativo (Theobroma cacao L.);Revista agrotecnológica amazónica;2022-01-20