965 related articles for article (PubMed ID: 19754118)
1. 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]
2. 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]
3. 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]
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. 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]
6. 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]
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. Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products.
Hurst WJ; Glinski JA; Miller KB; Apgar J; Davey MH; Stuart DA
J Agric Food Chem; 2008 Sep; 56(18):8374-8. PubMed ID: 18759443
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.
Miller KB; Hurst WJ; Payne MJ; Stuart DA; Apgar J; Sweigart DS; Ou B
J Agric Food Chem; 2008 Sep; 56(18):8527-33. PubMed ID: 18710243
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Flavanol and procyanidin content (by degree of polymerization 1-10) of chocolate, cocoa liquors, cocoa powders, and cocoa extracts: first action 2012.24.
Robbins RJ; Leonczak J; Li J; Johnson JC; Collins T; Kwik-Uribe C; Schmitz HH
J AOAC Int; 2013; 96(4):705-11. PubMed ID: 24000740
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Stability of cocoa antioxidants and flavan-3-ols over time.
Hurst WJ; Payne MJ; Miller KB; Stuart DA
J Agric Food Chem; 2009 Oct; 57(20):9547-50. PubMed ID: 20560624
[TBL] [Abstract][Full Text] [Related]
17. A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans.
Tomas-Barberan FA; Cienfuegos-Jovellanos E; Marín A; Muguerza B; Gil-Izquierdo A; Cerda B; Zafrilla P; Morillas J; Mulero J; Ibarra A; Pasamar MA; Ramón D; Espín JC
J Agric Food Chem; 2007 May; 55(10):3926-35. PubMed ID: 17439235
[TBL] [Abstract][Full Text] [Related]
18. (-)-Catechin in cocoa and chocolate: occurrence and analysis of an atypical flavan-3-ol enantiomer.
Kofink M; Papagiannopoulos M; Galensa R
Molecules; 2007 Jul; 12(7):1274-88. PubMed ID: 17909484
[TBL] [Abstract][Full Text] [Related]
19. Assessment of the effect of type of dairy product and of chocolate matrix on the oral absorption of monomeric chocolate flavanols in a small animal model.
Gossai D; Lau-Cam CA
Pharmazie; 2009 Mar; 64(3):202-9. PubMed ID: 19348344
[TBL] [Abstract][Full Text] [Related]
20. Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.
De Taeye C; Bodart M; Caullet G; Collin S
J Sci Food Agric; 2017 Sep; 97(12):4001-4008. PubMed ID: 28194790
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
