Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS)

An optimization of the MOS electronic nose sensor array for the detection of Chinese pecan quality

(2017) Keming Xu et al.   JOURNAL OF FOOD ENGINEERING

Study on Electronic-Nose-Based Quality Monitoring System for Coffee Under Roasting

(2016) Radi et al.   JOURNAL OF CIRCUITS SYSTEMS AND COMPUTERS

Fast and neat – Determination of biochemical quality parameters in cocoa using near infrared spectroscopy

(2015) Andrea Krähmer et al.   FOOD CHEMISTRY

Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting

(2013) Lisa Kothe et al.   FOOD CHEMISTRY

Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

(2012) Heather Smyth et al.   CHEMICAL REVIEWS

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

Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products

(2011) Stephen J Crozier et al.   Chemistry Central Journal

Theobroma cacaoL., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

(2011) Lídia J. R. Lima et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

(2011) Emmanuel Ohene Afoakwa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

(2011) Isabel Escriche et al.   JOURNAL OF FOOD ENGINEERING

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

(2008) Felix Frauendorfer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

(2007) Marco Arlorio et al.   FOOD CHEMISTRY

Monitoring storage shelf life of tomato using electronic nose technique

(2007) Antihus Hernández Gómez et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of solid-phase micro-extraction coupled to gas chromatography–mass spectrometry for the headspace analysis of volatile compounds in cocoa products

(2007) Sylvie Ducki et al.   TALANTA