714 related articles for article (PubMed ID: 11210120)
1. Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC.
Natsume M; Osakabe N; Yamagishi M; Takizawa T; Nakamura T; Miyatake H; Hatano T; Yoshida T
Biosci Biotechnol Biochem; 2000 Dec; 64(12):2581-7. PubMed ID: 11210120
[TBL] [Abstract][Full Text] [Related]
2. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.
Miller KB; Hurst WJ; Flannigan N; Ou B; Lee CY; Smith N; Stuart DA
J Agric Food Chem; 2009 Oct; 57(19):9169-80. PubMed ID: 19754118
[TBL] [Abstract][Full Text] [Related]
3. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa.
De Taeye C; Cibaka ML; Jerkovic V; Collin S
J Agric Food Chem; 2014 Sep; 62(36):9002-16. PubMed ID: 25167469
[TBL] [Abstract][Full Text] [Related]
4. Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder.
Stahl L; Miller KB; Apgar J; Sweigart DS; Stuart DA; McHale N; Ou B; Kondo M; Hurst WJ
J Food Sci; 2009 Aug; 74(6):C456-61. PubMed ID: 19723182
[TBL] [Abstract][Full Text] [Related]
5. Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate.
Cooper KA; Campos-Giménez E; Jiménez Alvarez D; Nagy K; Donovan JL; Williamson G
J Agric Food Chem; 2007 Apr; 55(8):2841-7. PubMed ID: 17362030
[TBL] [Abstract][Full Text] [Related]
6. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.
Gu L; House SE; Wu X; Ou B; Prior RL
J Agric Food Chem; 2006 May; 54(11):4057-61. PubMed ID: 16719534
[TBL] [Abstract][Full Text] [Related]
7. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.
Miller KB; Stuart DA; Smith NL; Lee CY; McHale NL; Flanagan JA; Ou B; Hurst WJ
J Agric Food Chem; 2006 May; 54(11):4062-8. PubMed ID: 16719535
[TBL] [Abstract][Full Text] [Related]
8. Characterization of new flavan-3-ol derivatives in fermented cocoa beans.
Fayeulle N; Vallverdu-Queralt A; Meudec E; Hue C; Boulanger R; Cheynier V; Sommerer N
Food Chem; 2018 Sep; 259():207-212. PubMed ID: 29680045
[TBL] [Abstract][Full Text] [Related]
9. Analysis of Cocoa Proanthocyanidins Using Reversed Phase High-Performance Liquid Chromatography and Electrochemical Detection: Application to Studies on the Effect of Alkaline Processing.
Stanley TH; Smithson AT; Neilson AP; Anantheswaran RC; Lambert JD
J Agric Food Chem; 2015 Jul; 63(25):5970-5. PubMed ID: 26042917
[TBL] [Abstract][Full Text] [Related]
10. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.
Urbańska B; Kowalska H; Szulc K; Ziarno M; Pochitskaya I; Kowalska J
Molecules; 2021 Apr; 26(9):. PubMed ID: 33922933
[TBL] [Abstract][Full Text] [Related]
11. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.
Hammerstone JF; Lazarus SA; Mitchell AE; Rucker R; Schmitz HH
J Agric Food Chem; 1999 Feb; 47(2):490-6. PubMed ID: 10563922
[TBL] [Abstract][Full Text] [Related]
12. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MS
Oracz J; Nebesny E; Żyżelewicz D
Food Res Int; 2019 Jan; 115():135-149. PubMed ID: 30599925
[TBL] [Abstract][Full Text] [Related]
13. Procyanidin dimer B2 [epicatechin-(4beta-8)-epicatechin] in human plasma after the consumption of a flavanol-rich cocoa.
Holt RR; Lazarus SA; Sullards MC; Zhu QY; Schramm DD; Hammerstone JF; Fraga CG; Schmitz HH; Keen CL
Am J Clin Nutr; 2002 Oct; 76(4):798-804. PubMed ID: 12324293
[TBL] [Abstract][Full Text] [Related]
14. Comparative biokinetics and metabolism of pure monomeric, dimeric, and polymeric flavan-3-ols: a randomized cross-over study in humans.
Wiese S; Esatbeyoglu T; Winterhalter P; Kruse HP; Winkler S; Bub A; Kulling SE
Mol Nutr Food Res; 2015 Apr; 59(4):610-21. PubMed ID: 25546356
[TBL] [Abstract][Full Text] [Related]
15. Flavanols and methylxanthines in commercially available dark chocolate: a study of the correlation with nonfat cocoa solids.
Langer S; Marshall LJ; Day AJ; Morgan MR
J Agric Food Chem; 2011 Aug; 59(15):8435-41. PubMed ID: 21699218
[TBL] [Abstract][Full Text] [Related]
16. Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection.
Wollgast J; Pallaroni L; Agazzi ME; Anklam E
J Chromatogr A; 2001 Aug; 926(1):211-20. PubMed ID: 11554414
[TBL] [Abstract][Full Text] [Related]
17. Catechins and their oligomers linked by C4 --> C8 bonds are major cacao polyphenols and protect low-density lipoprotein from oxidation in vitro.
Osakabe N; Yasuda A; Natsume M; Takizawa T; Terao J; Kondo K
Exp Biol Med (Maywood); 2002 Jan; 227(1):51-6. PubMed ID: 11788784
[TBL] [Abstract][Full Text] [Related]
18. Relationship between procyanidin and flavor contents of cocoa liquors from different origins.
Counet C; Ouwerx C; Rosoux D; Collin S
J Agric Food Chem; 2004 Oct; 52(20):6243-9. PubMed ID: 15453694
[TBL] [Abstract][Full Text] [Related]
19. Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology.
Pedan V; Fischer N; Bernath K; Hühn T; Rohn S
Food Chem; 2017 Jan; 214():523-532. PubMed ID: 27507506
[TBL] [Abstract][Full Text] [Related]
20. Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography.
Esatbeyoglu T; Wray V; Winterhalter P
Food Chem; 2015 Jul; 179():278-89. PubMed ID: 25722166
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
