194 related articles for article (PubMed ID: 16637672)
1. Development of a gas-liquid chromatographic method for the analysis of fatty acid tryptamides in cocoa products.
Hug B; Golay PA; Giuffrida F; Dionisi F; Destaillats F
J Agric Food Chem; 2006 May; 54(9):3199-203. PubMed ID: 16637672
[TBL] [Abstract][Full Text] [Related]
2. Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell.
Pätzold R; Brückner H
Amino Acids; 2006 Jul; 31(1):63-72. PubMed ID: 16733618
[TBL] [Abstract][Full Text] [Related]
3. Occurrence of ochratoxin A in cocoa products and chocolate.
Serra Bonvehí J
J Agric Food Chem; 2004 Oct; 52(20):6347-52. PubMed ID: 15453712
[TBL] [Abstract][Full Text] [Related]
4. [Fat and fatty acids content in chocolate products].
Tarkowski A; Nowak M
Rocz Panstw Zakl Hig; 2009; 60(2):125-8. PubMed ID: 19803441
[TBL] [Abstract][Full Text] [Related]
5. Authenticity of milk fat by fast analysis of triacylglycerols. Application to the detection of partially hydrogenated vegetable oils.
Destaillats F; de Wispelaere M; Joffre F; Golay PA; Hug B; Giuffrida F; Fauconnot L; Dionisi F
J Chromatogr A; 2006 Oct; 1131(1-2):227-34. PubMed ID: 16893547
[TBL] [Abstract][Full Text] [Related]
6. Determination of aflatoxins in by-products of industrial processing of cocoa beans.
Copetti MV; Iamanaka BT; Pereira JL; Lemes DP; Nakano F; Taniwaki MH
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(6):972-8. PubMed ID: 22394229
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Quantification of milk fat in chocolate fats by triacylglycerol analysis using gas-liquid chromatography.
Buchgraber M; Androni S; Anklam E
J Agric Food Chem; 2007 May; 55(9):3275-83. PubMed ID: 17394333
[TBL] [Abstract][Full Text] [Related]
9. Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture.
Copetti MV; Iamanaka BT; Nester MA; Efraim P; Taniwaki MH
Food Chem; 2013 Jan; 136(1):100-4. PubMed ID: 23017398
[TBL] [Abstract][Full Text] [Related]
10. An improved method for the measurement of added vegetable fats in chocolate.
Macarthur R; Crews C; Brereton P
Food Addit Contam; 2000 Aug; 17(8):653-64. PubMed ID: 11027026
[TBL] [Abstract][Full Text] [Related]
11. [The content of fat and fatty acids in selected snack products (nuts and seeds)].
Daniewski M; Balas J; Pawlicka M; Filipek A; Mielniczuk E; Jacórzyński B
Rocz Panstw Zakl Hig; 2002; 53(3):237-41. PubMed ID: 12621878
[TBL] [Abstract][Full Text] [Related]
12. Comparison of available analytical methods to measure trans-octadecenoic acid isomeric profile and content by gas-liquid chromatography in milk fat.
Destaillats F; Golay PA; Joffre F; de Wispelaere M; Hug B; Giuffrida F; Fauconnot L; Dionisi F
J Chromatogr A; 2007 Mar; 1145(1-2):222-8. PubMed ID: 17275831
[TBL] [Abstract][Full Text] [Related]
13. Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples.
Robbins RJ; Leonczak J; Johnson JC; Li J; Kwik-Uribe C; Prior RL; Gu L
J Chromatogr A; 2009 Jun; 1216(24):4831-40. PubMed ID: 19426987
[TBL] [Abstract][Full Text] [Related]
14. Effect of fat content on the digestibility and bioaccessibility of cocoa polyphenol by an in vitro digestion model.
Ortega N; Reguant J; Romero MP; Macià A; Motilva MJ
J Agric Food Chem; 2009 Jul; 57(13):5743-9. PubMed ID: 19492841
[TBL] [Abstract][Full Text] [Related]
15. Gas-liquid chromatographic determination of milk fat and cocoa butter equivalents in milk chocolate: interlaboratory study.
Buchgraber M; Androni S
J AOAC Int; 2007; 90(5):1326-39. PubMed ID: 17955976
[TBL] [Abstract][Full Text] [Related]
16. GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin.
Caligiani A; Cirlini M; Palla G; Ravaglia R; Arlorio M
Chirality; 2007 May; 19(4):329-34. PubMed ID: 17357118
[TBL] [Abstract][Full Text] [Related]
17. Determination of serotonin and its precursors in chocolate samples by capillary liquid chromatography with mass spectrometry detection.
Guillén-Casla V; Rosales-Conrado N; León-González ME; Pérez-Arribas LV; Polo-Díez LM
J Chromatogr A; 2012 Apr; 1232():158-65. PubMed ID: 22186492
[TBL] [Abstract][Full Text] [Related]
18. Optimization of the selectivity of a cyanopropyl stationary phase for the gas chromatographic analysis of trans fatty acids.
Martin CA; de Oliveira CC; Visentainer JV; Matsushita M; de Souza NE
J Chromatogr A; 2008 Jun; 1194(1):111-7. PubMed ID: 18468609
[TBL] [Abstract][Full Text] [Related]
19. The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
Żyżelewicz D; Budryn G; Oracz J; Antolak H; Kręgiel D; Kaczmarska M
Food Res Int; 2018 Nov; 113():234-244. PubMed ID: 30195517
[TBL] [Abstract][Full Text] [Related]
20. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.
Stark T; Bareuther S; Hofmann T
J Agric Food Chem; 2006 Jul; 54(15):5530-9. PubMed ID: 16848542
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]