These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

456 related articles for article (PubMed ID: 17362030)

  • 1. 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]  

  • 2. Predictive relationship between polyphenol and nonfat cocoa solids content of chocolate.
    Cooper KA; Campos-Giménez E; Jiménez Alvarez D; Rytz A; Nagy K; Williamson G
    J Agric Food Chem; 2008 Jan; 56(1):260-5. PubMed ID: 18052039
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates.
    Alañón ME; Castle SM; Siswanto PJ; Cifuentes-Gómez T; Spencer JP
    Food Chem; 2016 Oct; 208():177-84. PubMed ID: 27132838
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process.
    Andres-Lacueva C; Monagas M; Khan N; Izquierdo-Pulido M; Urpi-Sarda M; Permanyer J; Lamuela-Raventós RM
    J Agric Food Chem; 2008 May; 56(9):3111-7. PubMed ID: 18412367
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Isolation and structural elucidation of some procyanidins from apple by low-temperature nuclear magnetic resonance.
    Shoji T; Mutsuga M; Nakamura T; Kanda T; Akiyama H; Goda Y
    J Agric Food Chem; 2003 Jun; 51(13):3806-13. PubMed ID: 12797747
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Quantitation of polyphenols in different apple varieties.
    Vrhovsek U; Rigo A; Tonon D; Mattivi F
    J Agric Food Chem; 2004 Oct; 52(21):6532-8. PubMed ID: 15479019
    [TBL] [Abstract][Full Text] [Related]  

  • 14. (+)-Catechin is more bioavailable than (-)-catechin: relevance to the bioavailability of catechin from cocoa.
    Donovan JL; Crespy V; Oliveira M; Cooper KA; Gibson BB; Williamson G
    Free Radic Res; 2006 Oct; 40(10):1029-34. PubMed ID: 17015247
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Analysis of catechins in Theobroma cacao beans by cyclodextrin-modified micellar electrokinetic chromatography.
    Gotti R; Furlanetto S; Pinzauti S; Cavrini V
    J Chromatogr A; 2006 Apr; 1112(1-2):345-52. PubMed ID: 16337214
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Quantification of the predominant monomeric catechins in baking chocolate standard reference material by LC/APCI-MS.
    Nelson BC; Sharpless KE
    J Agric Food Chem; 2003 Jan; 51(3):531-7. PubMed ID: 12537419
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.
    Payne MJ; Hurst WJ; Miller KB; Rank C; Stuart DA
    J Agric Food Chem; 2010 Oct; 58(19):10518-27. PubMed ID: 20843086
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.
    Stark T; Bareuther S; Hofmann T
    J Agric Food Chem; 2005 Jun; 53(13):5407-18. PubMed ID: 15969527
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chocolate is a powerful ex vivo and in vivo antioxidant, an antiatherosclerotic agent in an animal model, and a significant contributor to antioxidants in the European and American Diets.
    Vinson JA; Proch J; Bose P; Muchler S; Taffera P; Shuta D; Samman N; Agbor GA
    J Agric Food Chem; 2006 Oct; 54(21):8071-6. PubMed ID: 17032011
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 23.