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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1944 1
1952 1
1953 1
1958 1
1960 1
1966 1
1978 2
1979 1
1981 1
1982 2
1983 1
1984 3
1987 1
1990 2
1991 2
1992 1
1993 7
1994 1
1995 4
1996 1
1997 3
1998 4
1999 2
2000 5
2001 7
2002 8
2003 3
2004 5
2005 3
2006 4
2007 12
2008 16
2009 8
2010 9
2011 17
2012 17
2013 14
2014 18
2015 20
2016 31
2017 23
2018 38
2019 58
2020 58
2021 46
2022 52
2023 65
2024 31

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520 results

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Page 1
Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential.
Rojo-Poveda O, Barbosa-Pereira L, Zeppa G, Stévigny C. Rojo-Poveda O, et al. Nutrients. 2020 Apr 17;12(4):1123. doi: 10.3390/nu12041123. Nutrients. 2020. PMID: 32316449 Free PMC article. Review.
Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%-17% of the total cocoa bean weight. ...As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/ …
Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%-17% of …
Cocoa Bean Proteins-Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing.
Rawel HM, Huschek G, Sagu ST, Homann T. Rawel HM, et al. Nutrients. 2019 Feb 19;11(2):428. doi: 10.3390/nu11020428. Nutrients. 2019. PMID: 30791360 Free PMC article. Review.
The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa and cocoa products. ...Finally, the bioactive potential arising directly or indirectly from cocoa proteins has been elucidated. …
The protein fractions of cocoa have been implicated influencing both the bioactive potential and sensory properties of cocoa a …
Cocoa bean fingerprinting via correlation networks.
Kumar S, D'Souza RN, Corno M, Ullrich MS, Kuhnert N, Hütt MT. Kumar S, et al. NPJ Sci Food. 2022 Jan 24;6(1):5. doi: 10.1038/s41538-021-00120-4. NPJ Sci Food. 2022. PMID: 35075143 Free PMC article.
Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization. ...
Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food in …
Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications.
Sánchez M, Laca A, Laca A, Díaz M. Sánchez M, et al. Antioxidants (Basel). 2023 Apr 28;12(5):1028. doi: 10.3390/antiox12051028. Antioxidants (Basel). 2023. PMID: 37237894 Free PMC article. Review.
Cocoa bean shell (CBS) is one of the main solid wastes derived from the chocolate industry. ...
Cocoa bean shell (CBS) is one of the main solid wastes derived from the chocolate industry. ...
Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods.
Younes A, Li M, Karboune S. Younes A, et al. Crit Rev Food Sci Nutr. 2023;63(28):9111-9135. doi: 10.1080/10408398.2022.2065659. Epub 2022 Apr 25. Crit Rev Food Sci Nutr. 2023. PMID: 35467453 Review.
During processing, cocoa bean shells (CBS) are de-hulled from the bean and discarded as waste. ...This review covers the chemical and bioactive compositions of CBS as well as their modifications upon cocoa processing. Physical, chemical, and enzymatic …
During processing, cocoa bean shells (CBS) are de-hulled from the bean and discarded as waste. ...This review covers th …
The cocoa bean fermentation process: from ecosystem analysis to starter culture development.
De Vuyst L, Weckx S. De Vuyst L, et al. J Appl Microbiol. 2016 Jul;121(1):5-17. doi: 10.1111/jam.13045. Epub 2016 Feb 13. J Appl Microbiol. 2016. PMID: 26743883 Free article. Review.
Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour development of fermented dry cocoa beans. ...Selected strains of several of the …
Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of nongerminating cocoa beans by pul …
Exploring cocoa bean fermentation mechanisms by kinetic modelling.
Moreno-Zambrano M, Ullrich MS, Hütt MT. Moreno-Zambrano M, et al. R Soc Open Sci. 2022 Feb 16;9(2):210274. doi: 10.1098/rsos.210274. eCollection 2022 Feb. R Soc Open Sci. 2022. PMID: 35223050 Free PMC article.
Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control. Starting from an existing mathemat …
Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A d …
A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters.
Dzelagha BF, Ngwa NM, Nde Bup D. Dzelagha BF, et al. Int J Food Sci. 2020 Dec 3;2020:8830127. doi: 10.1155/2020/8830127. eCollection 2020. Int J Food Sci. 2020. PMID: 33344630 Free PMC article. Review.
Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. Open sun, solar, oven, microwave, and freeze drying methods have …
Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent s …
Dietary supplements for obesity.
Bonetti G, Herbst KL, Donato K, Dhuli K, Kiani AK, Aquilanti B, Velluti V, Matera G, Iaconelli A, Bertelli M. Bonetti G, et al. J Prev Med Hyg. 2022 Oct 17;63(2 Suppl 3):E160-E168. doi: 10.15167/2421-4248/jpmh2022.63.2S3.2757. eCollection 2022 Jun. J Prev Med Hyg. 2022. PMID: 36479472 Free PMC article. Review.
In particular, the mechanism of action, results of clinical trials, and possible side effects will be presented for the following ingredients: beta-Glucans, bitter orange, calcium, vitamin D, chitosan, chromium, cocoa, coleus forskohlii, conjugate linoleic acid, ephedra si …
In particular, the mechanism of action, results of clinical trials, and possible side effects will be presented for the following ingredient …
Caffeine.
Evans J, Richards JR, Battisti AS. Evans J, et al. 2023 Jun 8. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2024 Jan–. 2023 Jun 8. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2024 Jan–. PMID: 30137774 Free Books & Documents.
Caffeine is a naturally occurring central nervous system (CNS) stimulant of the methylxanthine class and is the most widely taken psychoactive stimulant globally. This drug is most commonly sourced from the coffee bean but can also be found naturally occurring in certain t …
Caffeine is a naturally occurring central nervous system (CNS) stimulant of the methylxanthine class and is the most widely taken psychoacti …
520 results

Searches related to "cocoa bean"