Publications by authors named "Marcello Corno"

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Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic.
Santiago Guzmán Penella, Renaud Boulanger, Isabelle Maraval, Gabi Kopp, Marcello Corno

Molecules· April 2023

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Cocoa bean fingerprinting via correlation networks.
Santhust Kumar, Roy N D'Souza, Marcello Corno, Matthias S Ullrich, Nikolai Kuhnert

NPJ Sci Food· January 2022

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HPLC-MS-based design of experiments approach on cocoa roasting.
Paweł J Andruszkiewicz, Marcello Corno, Nikolai Kuhnert

Food Chem· October 2021

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Cocoa origin classifiability through LC-MS data: A statistical approach for large and long-term datasets.
Santhust Kumar, Roy N D'Souza, Britta Behrends, Marcello Corno, Matthias S Ullrich

Food Res Int· February 2021

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Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans.
Paweł J Andruszkiewicz, Roy N D'Souza, Marcello Corno, Nikolai Kuhnert

Food Res Int· July 2020

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Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approach.
Roberto Megias-Perez, Mauricio Moreno-Zambrano, Britta Behrends, Marcello Corno, Nikolai Kuhnert

Food Res Int· February 2020

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Experimentally modelling cocoa bean fermentation reveals key factors and their influences.
Warren A John, Nina L Böttcher, Britta Behrends, Marcello Corno, Roy N D'souza

Food Chem· January 2020

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Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoa.
Paweł J Andruszkiewicz, Roy N D'Souza, Irem Altun, Marcello Corno, Nikolai Kuhnert

Food Res Int· July 2019

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Analysis of minor low molecular weight carbohydrates in cocoa beans by chromatographic techniques coupled to mass spectrometry.
Roberto Megías-Pérez, Ana Isabel Ruiz-Matute, Marcello Corno, Nikolai Kuhnert

J Chromatogr A· January 2019

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Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans.
Neha Kumari, Anne Grimbs, Roy N D'Souza, Sujit Kumar Verma, Marcello Corno

Food Res Int· September 2018

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Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins.
Diana Sirbu, Anne Grimbs, Marcello Corno, Matthias S Ullrich, Nikolai Kuhnert

Food Res Int· September 2018

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Characterization of triacylglycerols in unfermented cocoa beans by HPLC-ESI mass spectrometry.
Diana Sirbu, Marcello Corno, Matthias S Ullrich, Nikolai Kuhnert

Food Chem· July 2018

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Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans.
Roy N D'Souza, Anne Grimbs, Sergio Grimbs, Britta Behrends, Marcello Corno

Food Res Int· July 2018

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