Roasting impact on the chemical and physical structure of Criollo cocoa variety ( Theobroma cacao L )

Evolution of the porous structure of cocoa beans during microwave drying

(2019) Jader Alean et al.   DRYING TECHNOLOGY

Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties

(2019) Seerat Bhinder et al.   FOOD CHEMISTRY

Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil

(2019) Kanchan Suri et al.   FOOD CHEMISTRY

Use of Fourier transform infrared spectroscopy to monitor sugars in the beer mashing process

(2018) Francylaine Silva de Almeida et al.   FOOD CHEMISTRY

Hyperspectral FTIR imaging of olive fruit for understanding ripening processes

(2018) M. González-Cabrera et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins

(2018) Cinthya Nathaly Quiroz-Reyes et al.   Journal of Functional Foods

Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups

(2018) Joanna Oracz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Pyrazine derivatives: a patent review (June 2012 – present)

(2018) Martin Dolezal et al.   EXPERT OPINION ON THERAPEUTIC PATENTS

Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil

(2018) Yeganeh Mazaheri et al.   FOOD CHEMISTRY

A heat and mass transfer study of coffee bean roasting

(2017) Nabil T. Fadai et al.   INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel continuous roasting of chickpea ( Cicer arietinum ): Study on physico-functional, antioxidant and roasting characteristics

(2017) Praveen Jogihalli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Health benefits of methylxanthines in neurodegenerative diseases

(2017) Ainhoa Oñatibia-Astibia et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

(2017) Ismara Santos ROCHA et al.   Food Science and Technology

3-Iodothyronamine increases transient receptor potential melastatin channel 8 (TRPM8) activity in immortalized human corneal epithelial cells

(2016) Alexander Lucius et al.   CELLULAR SIGNALLING

Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates

(2016) Dorota Żyżelewicz et al.   DRYING TECHNOLOGY

Influence of roasting temperature of pumpkin seed on PAH and aroma formation

(2016) Tanja Potočnik et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Discovery and analgesic evaluation of 8-chloro-1,4-dihydropyrido[2,3- b ]pyrazine-2,3-dione as a novel potent d -amino acid oxidase inhibitor

(2016) Dongsheng Xie et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans

(2016) SuJung Hu et al.   FOOD CHEMISTRY

Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

(2016) Nádia Nara Batista et al.   FOOD RESEARCH INTERNATIONAL

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

(2016) John Edem Kongor et al.   FOOD RESEARCH INTERNATIONAL

Non enzymatic browning during cocoa roasting as affected by processing time and temperature

(2016) Giampiero Sacchetti et al.   JOURNAL OF FOOD ENGINEERING

Spectroscopic, quantum chemical studies, Fukui functions, in vitro antiviral activity and molecular docking of 5-chloro-N-(3-nitrophenyl)pyrazine-2-carboxamide

(2016) S.H. Rosline Sebastian et al.   JOURNAL OF MOLECULAR STRUCTURE

Cocoa powder surface composition during aging: A focus on fat

(2016) C. Jacquot et al.   POWDER TECHNOLOGY

Design, synthesis and antitumor activity of triterpenoid pyrazine derivatives from 23-hydroxybetulinic acid

(2015) Hengyuan Zhang et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

(2015) F. Ioannone et al.   FOOD CHEMISTRY

Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems

(2015) Gustavo Luis Leonardo Scalone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multivariate optimization of headspace solid-phase microextraction followed by gas chromatography–mass spectrometry for the determination of methylpyrazines in cocoa liquors

(2015) Marina Di Carro et al.   MICROCHEMICAL JOURNAL

Unequivocal Role of Pyrazine Ring in Medicinally Important Compounds: A Review

(2015) Pankaj Miniyar et al.   MINI-REVIEWS IN MEDICINAL CHEMISTRY

Impact of different cocoa hybrids ( Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation

(2014) Cíntia Lacerda Ramos et al.   FOOD RESEARCH INTERNATIONAL

Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo

(2014) Dorota Żyżelewicz et al.   FOOD RESEARCH INTERNATIONAL

Online measurement of volatile organic compounds released during roasting of cocoa beans

(2014) Jana Diab et al.   FOOD RESEARCH INTERNATIONAL

Effect of different conching processes on procyanidin content and antioxidant properties of chocolate

(2014) Carla Di Mattia et al.   FOOD RESEARCH INTERNATIONAL

Inhibition of Angiogenesis, Fibrosis and Thrombosis by Tetramethylpyrazine: Mechanisms Contributing to the SDF-1/CXCR4 Axis

(2014) Xiaoxiao Cai et al.   PLoS One

Key Aroma Compounds in Roasted In-shell Peanuts

(2013) Shu KANEKO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

(2013) Joanna Oracz et al.   FOOD RESEARCH INTERNATIONAL

Factors Affecting the Color of Roasted Cocoa Bean

(2013) Wiesława Krysiak et al.   JOURNAL OF FOOD QUALITY

Performance of diffuse reflectance infrared Fourier transform spectroscopy and chemometrics for detection of multiple adulterants in roasted and ground coffee

(2013) Nádia Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of the spray-drying process for developing guava powder using response surface methodology

(2013) Vaibhav Patil et al.   POWDER TECHNOLOGY

Health Benefits of Methylxanthines in Cacao and Chocolate

(2013) Rafael Franco et al.   Nutrients

Shelf-life of infrared dry-roasted almonds

(2012) Jihong Yang et al.   FOOD CHEMISTRY

Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder

(2012) O.A. Caparino et al.   JOURNAL OF FOOD ENGINEERING

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics

(2012) M.H.A. Jahurul et al.   JOURNAL OF FOOD ENGINEERING

Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols

(2012) Emanuele Magi et al.   JOURNAL OF MASS SPECTROMETRY

Synthesis and anticancer activity of oxindole derived imidazo[1,5-a]pyrazines

(2011) Ahmed Kamal et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Effect of fermentation time and drying temperature on volatile compounds in cocoa

(2011) J. Rodriguez-Campos et al.   FOOD CHEMISTRY

Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material

(2011) W. Krysiak   GRASAS Y ACEITES

Changes of phenolic compounds and antioxidant capacity in cocoa beans processing

(2011) Slavica Mazor Jolić et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

(2010) J. Rodriguez-Campos et al.   FOOD RESEARCH INTERNATIONAL

A new technique for spray drying orange juice concentrate

(2009) Athanasia M. Goula et al.   Innovative Food Science & Emerging Technologies

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Tocopherols and Tocotrienols in Sea Buckthorn (Hippophae rhamnoidesL.) Berries during Ripening

(2008) Staffan C. Andersson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

(2008) Teresa Oliviero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter

(2007) E.K. Asep et al.   JOURNAL OF FOOD ENGINEERING

Correction of melting peaks of different PE grades accounting for heat transfer in DSC samples

(2007) Antonio Greco et al.   POLYMER TESTING