Confectionary | List of Frontiers open access articles

Original Research

Published on 05 Dec 2017

A Larger Chocolate Chip—Development of a 15K Theobroma cacao L. SNP Array to Create High-Density Linkage Maps

in Plant Breeding

Donald Livingstone
Conrad Stack
Guiliana M. Mustiga
Dayana C. Rodezno
Carmen Suarez
Freddy Amores
Frank A. Feltus
Keithanne Mockaitis
Omar E. Cornejo
Juan C. Motamayor

Frontiers in Plant Science

doi 10.3389/fpls.2017.02008

7,491 views
21 citations

Review

Published on 18 Oct 2019

Peg Biology: Deciphering the Molecular Regulations Involved During Peanut Peg Development

in Plant Development and EvoDevo

Rakesh Kumar
Manish K. Pandey
Suruchi Roychoudhry
Harsh Nayyar
Stefan Kepinski
Rajeev K. Varshney

Frontiers in Plant Science

doi 10.3389/fpls.2019.01289

27,344 views
33 citations

Original Research

Published on 16 Mar 2023

Genetic mapping identifies genomic regions and candidate genes for seed weight and shelling percentage in groundnut

in Genomics of Plants and the Phytoecosystem

Sunil S. Gangurde
Janila Pasupuleti
Sejal Parmar
Murali T. Variath
Deekshitha Bomireddy
Surendra S. Manohar
Rajeev K. Varshney
Prashant Singam
Baozhu Guo
Manish K. Pandey

Frontiers in Genetics

doi 10.3389/fgene.2023.1128182

4,520 views
15 citations

Original Research

Published on 12 Jan 2024

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows

in Nutrition and Food Science Technology

Yuliya Pronina
Olga Belozertseva
Zhanar Nabiyeva
Annachiara Pirozzi
Serena Carpentieri
Giovanna Ferrari
Elmira Bazylkhanova
Anastasiya Burlyayeva

Frontiers in Nutrition

doi 10.3389/fnut.2023.1321004

12,669 views
5 citations

Original Research

Published on 14 Feb 2017

Impact of Westernized Diet on Gut Microbiota in Children on Leyte Island

in Microbial Symbioses

Jiro Nakayama
Azusa Yamamoto
Ladie A. Palermo-Conde
Kanako Higashi
Kenji Sonomoto
Julie Tan
Yuan-Kun Lee

Frontiers in Microbiology

doi 10.3389/fmicb.2017.00197

20,921 views
145 citations

Original Research

Published on 11 Nov 2021

Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter

in Food Chemistry

Analía Rodríguez
Patricia Lema
María Inés Bessio
Guillermo Moyna
Cristina Olivaro
Fernando Ferreira
Luis Alberto Panizzolo

Frontiers in Nutrition

doi 10.3389/fnut.2021.753476

7,896 views
7 citations

Articles

A Larger Chocolate Chip—Development of a 15K Theobroma cacao L. SNP Array to Create High-Density Linkage Maps

Peg Biology: Deciphering the Molecular Regulations Involved During Peanut Peg Development

Genetic mapping identifies genomic regions and candidate genes for seed weight and shelling percentage in groundnut

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows

Impact of Westernized Diet on Gut Microbiota in Children on Leyte Island

Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter