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Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics.
Curr Res Food Sci. 2022 Jan 10;5:167-174. doi: 10.1016/j.crfs.2022.01.005. eCollection 2022.
Curr Res Food Sci. 2022.
PMID: 35072104
Free PMC article.
Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate.
Wiedemer AM, McClure AP, Leitner E, Hopfer H.
Wiedemer AM, et al. Among authors: mcclure ap.
Molecules. 2023 Mar 29;28(7):3038. doi: 10.3390/molecules28073038.
Molecules. 2023.
PMID: 37049800
Free PMC article.
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Quantitative analysis and response surface modeling of important bitter compounds in chocolate made from cocoa beans with eight roast profiles across three origins.
McClure AP, Spinka CM, Grün IU.
McClure AP, et al.
J Food Sci. 2021 Nov;86(11):4901-4913. doi: 10.1111/1750-3841.15924. Epub 2021 Oct 11.
J Food Sci. 2021.
PMID: 34636050
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