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Molecular Definition of the Taste of Roasted Cocoa Nibs (Theobroma cacao) by Means of Quantitative Studies and Sensory Experiments
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Identification of the Bitter Principle of Cocoa
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Cacao procyanidins: major flavanoids and identification of some minor metabolites
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Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder
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Characterization of an Intense Bitter-Tasting 1H,4H-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods
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Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse
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Activity-Guided Identification of (S)-Malic Acid 1-O- d -Glucopyranoside (Morelid) and γ-Aminobutyric Acid as Contributors to Umami Taste and Mouth-Drying Oral Sensation of Morel Mushrooms (Morchella deliciosa Fr.)
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Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments
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Sensory-Guided Decomposition of Roasted Cocoa Nibs (Theobroma cacao) and Structure Determination of Taste-Active Polyphenols
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Isolation, Structure Determination, Synthesis, and Sensory Activity of N-Phenylpropenoyl- l -amino Acids from Cocoa (Theobroma cacao)
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Structures, Sensory Activity, and Dose/Response Functions of 2,5-Diketopiperazines in Roasted Cocoa Nibs (Theobroma cacao)
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Quantitative Analysis of N-Phenylpropenoyl- l -amino Acids in Roasted Coffee and Cocoa Powder by Means of a Stable Isotope Dilution Assay
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Organic Management of ‘Maradol’ Papaya (Carica papaya L.) Crops: Effects on the Sensorial and Physicochemical Characteristics of Fruits
inferred← citeshttps://doi.org/10.3390/ani3010158openalex-snapshot
Ethnopharmacological Survey of Plants Used in the Traditional Treatment of Gastrointestinal Pain, Inflammation and Diarrhea in Africa: Future Perspectives for Integration into Modern Medicine
inferred← citeshttps://doi.org/10.3390/fermentation10050251openalex-snapshot
Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles
inferred← citeshttps://doi.org/10.3390/foods10071607openalex-snapshot
Influence of the Abiotic Stress Conditions, Waterlogging and Drought, on the Bitter Sensometabolome as Well as Agronomical Traits of Six Genotypes of Daucus carota
inferred← citeshttps://doi.org/10.3390/foods11071043openalex-snapshot
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
inferred← citeshttps://doi.org/10.3390/foods12091797openalex-snapshot
Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder
inferred← citeshttps://doi.org/10.3390/foods14020255openalex-snapshot
The Health Impact of Cocoa from Cultivation to the Formation of Biogenic Amines: An Updated Review
inferred← citeshttps://doi.org/10.3390/foods14091441openalex-snapshot
The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao
inferred← citeshttps://doi.org/10.3390/foods14111940openalex-snapshot
Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds
inferred← citeshttps://doi.org/10.3390/metabo10080311openalex-snapshot
Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans
inferred← citeshttps://doi.org/10.3390/metabo11020071openalex-snapshot
Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process
inferred← citeshttps://doi.org/10.3390/nu5062258openalex-snapshot
Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate
inferred← citeshttps://doi.org/10.3390/plants11070976openalex-snapshot
Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”
inferred← citeshttps://doi.org/10.3987/com-14-s(k)87openalex-snapshot
Marine Natural Occurring 2,5-Diketopiperazines: Isolation, Synthesis and Optical Properties
inferred← citeshttps://doi.org/10.4172/2155-9600.1000737openalex-snapshot
UHPLC-HRMS Analysis of Theobromine in Theobroma cacao and its Products
inferred← citeshttps://doi.org/10.51252/raa.v5i2.924openalex-snapshot
Physicochemical and Sensory Characterization of 20 Wild Cacao Genotypes from the Germplasm Bank of the Instituto de Cultivos Tropicales - ICT, Peru
inferred← citeshttps://doi.org/10.70675/5e451619z9044z42a9za5e9zd81b464d505eopenalex-snapshot
Identifier les marqueurs clefs de la qualité organoleptique des fèves de cacao pour prédire leurs caractéristiques sensorielles.
inferred← citeshttps://doi.org/10.70675/f173c853z7d42z409cz8a6bza23f20ac0a18openalex-snapshot
Pea protein based foods for the future : From chemical composition to statistical models to understand the mechanisms behind perceptions of beany, bitterness and astringency
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