Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans-Reference-Cited by-同舟云学术

Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans

Published:2015-12 Issue: Volume:188 Page:576-582
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Diomande Didier,Antheaume Ingrid,Leroux Maël,Lalande Julie,Balayssac Stéphane,Remaud Gérald S.,Tea Illa^ORCID

Funder

University of Nantes

Région des Pays de Loire

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

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2. Use of chemical profiling to differentiate geographic growing origin of raw pistachios;Anderson;Journal of Agricultural and Food Chemistry,2004

3. A toolbox to explore NMR metabolomic data sets using the R environment;Balayssac;Chemometrics and Intelligent Laboratory Systems,2013

4. 1H NMR study of fermented cocoa (Theobroma cacao L.) beans;Caligiani;Journal of Agricultural and Food Chemistry,2010

5. Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels;Caligiani;Food Chemistry,2014

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