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Marcello Corno

Showing results (1-10 of 13) with videos related to

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Food Chemistry|May 14, 2021
HPLC-MS-based design of experiments approach on cocoa roastingPaweł J Andruszkiewicz, Marcello Corno, Nikolai Kuhnert
Food Chemistry|March 18, 2018
Characterization of triacylglycerols in unfermented cocoa beans by HPLC-ESI mass spectrometryDiana Sirbu, Marcello Corno, Matthias S Ullrich, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beansPaweł J Andruszkiewicz, Roy N D'Souza, Marcello Corno, et al.
Journal of Chromatography. A|December 18, 2018
Analysis of minor low molecular weight carbohydrates in cocoa beans by chromatographic techniques coupled to mass spectrometryRoberto Megías-Pérez, Ana Isabel Ruiz-Matute, Marcello Corno, et al.
Food Research International (Ottawa, Ont.)|July 16, 2018
Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different originsDiana Sirbu, Anne Grimbs, Marcello Corno, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approachRoberto Megias-Perez, Mauricio Moreno-Zambrano, Britta Behrends, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoaPaweł J Andruszkiewicz, Roy N D'Souza, Irem Altun, et al.
Molecules (Basel, Switzerland)|May 13, 2023
Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican RepublicSantiago Guzmán Penella, Renaud Boulanger, Isabelle Maraval, et al.
NPJ Science of Food|January 25, 2022
Cocoa bean fingerprinting via correlation networksSanthust Kumar, Roy N D'Souza, Marcello Corno, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beansRoy N D'Souza, Anne Grimbs, Sergio Grimbs, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Food Chemistry|May 14, 2021
HPLC-MS-based design of experiments approach on cocoa roastingPaweł J Andruszkiewicz, Marcello Corno, Nikolai Kuhnert
Food Chemistry|March 18, 2018
Characterization of triacylglycerols in unfermented cocoa beans by HPLC-ESI mass spectrometryDiana Sirbu, Marcello Corno, Matthias S Ullrich, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beansPaweł J Andruszkiewicz, Roy N D'Souza, Marcello Corno, et al.
Journal of Chromatography. A|December 18, 2018
Analysis of minor low molecular weight carbohydrates in cocoa beans by chromatographic techniques coupled to mass spectrometryRoberto Megías-Pérez, Ana Isabel Ruiz-Matute, Marcello Corno, et al.
Food Research International (Ottawa, Ont.)|July 16, 2018
Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different originsDiana Sirbu, Anne Grimbs, Marcello Corno, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approachRoberto Megias-Perez, Mauricio Moreno-Zambrano, Britta Behrends, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoaPaweł J Andruszkiewicz, Roy N D'Souza, Irem Altun, et al.
Molecules (Basel, Switzerland)|May 13, 2023
Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican RepublicSantiago Guzmán Penella, Renaud Boulanger, Isabelle Maraval, et al.
NPJ Science of Food|January 25, 2022
Cocoa bean fingerprinting via correlation networksSanthust Kumar, Roy N D'Souza, Marcello Corno, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beansRoy N D'Souza, Anne Grimbs, Sergio Grimbs, et al.
Pageof 2