89 related articles for article (PubMed ID: 22953909)
1. Fast determination of N-phenylpropenoyl-l-amino acids (NPA) in cocoa samples from different origins by ultra-performance liquid chromatography and capillary electrophoresis.
Lechtenberg M; Henschel K; Liefländer-Wulf U; Quandt B; Hensel A
Food Chem; 2012 Dec; 135(3):1676-84. PubMed ID: 22953909
[TBL] [Abstract][Full Text] [Related]
2. Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao).
Stark T; Hofmann T
J Agric Food Chem; 2005 Jun; 53(13):5419-28. PubMed ID: 15969528
[TBL] [Abstract][Full Text] [Related]
3. Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay.
Stark T; Justus H; Hofmann T
J Agric Food Chem; 2006 Apr; 54(8):2859-67. PubMed ID: 16608201
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Absorption of N-phenylpropenoyl-L-amino acids in healthy humans by oral administration of cocoa (Theobroma cacao).
Stark T; Lang R; Keller D; Hensel A; Hofmann T
Mol Nutr Food Res; 2008 Oct; 52(10):1201-14. PubMed ID: 18646003
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
9. Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NF-κB activation, and PPARγ modulation.
Zeng H; Locatelli M; Bardelli C; Amoruso A; Coisson JD; Travaglia F; Arlorio M; Brunelleschi S
J Agric Food Chem; 2011 May; 59(10):5342-50. PubMed ID: 21486087
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra.
Nielsen DS; Snitkjaer P; van den Berg F
Int J Food Microbiol; 2008 Jul; 125(2):133-40. PubMed ID: 18499292
[TBL] [Abstract][Full Text] [Related]
12. 1H NMR study of fermented cocoa (Theobroma cacao L.) beans.
Caligiani A; Acquotti D; Cirlini M; Palla G
J Agric Food Chem; 2010 Dec; 58(23):12105-11. PubMed ID: 21047135
[TBL] [Abstract][Full Text] [Related]
13. N-acetylglutamate and N-acetylaspartate in soybeans (Glycine max L.), maize (Zea mays L.), [corrected] and other foodstuffs.
Hession AO; Esrey EG; Croes RA; Maxwell CA
J Agric Food Chem; 2008 Oct; 56(19):9121-6. PubMed ID: 18781757
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant studies by hydrodynamic voltammetry and DFT, quantitative analyses by HPLC-DAD of clovamide, a natural phenolic compound found in Theobroma Cacao L. beans.
Ye N; Belli S; Caruso F; Roy G; Rossi M
Food Chem; 2021 Mar; 341(Pt 2):128260. PubMed ID: 33039740
[TBL] [Abstract][Full Text] [Related]
15. Localization and identification of phenolic compounds in Theobroma cacao L. somatic embryogenesis.
Alemanno L; Ramos T; Gargadenec A; Andary C; Ferriere N
Ann Bot; 2003 Oct; 92(4):613-23. PubMed ID: 12933367
[TBL] [Abstract][Full Text] [Related]
16. Fast and comprehensive analysis of secondary metabolites in cocoa products using ultra high-performance liquid chromatography directly after pressurized liquid extraction.
Damm I; Enger E; Chrubasik-Hausmann S; Schieber A; Zimmermann BF
J Sep Sci; 2016 Aug; 39(16):3113-22. PubMed ID: 27418182
[TBL] [Abstract][Full Text] [Related]
17. The protein profile of Theobroma cacao L. seeds as obtained by matrix-assisted laser desorption/ionization mass spectrometry.
Bertazzo A; Agnolin F; Comai S; Zancato M; Costa CV; Seraglia R; Traldi P
Rapid Commun Mass Spectrom; 2011 Jul; 25(14):2035-42. PubMed ID: 21698686
[TBL] [Abstract][Full Text] [Related]
18. Validation of a high-performance liquid chromatography analytical method for ochratoxin A quantification in cocoa beans.
Amézqueta S; González-Peñas E; Murillo M; López de Cerain A
Food Addit Contam; 2004 Nov; 21(11):1096-106. PubMed ID: 15764339
[TBL] [Abstract][Full Text] [Related]
19. UPLC and HPLC of caffeoyl esters in wild and cultivated Arctium lappa L.
Haghi G; Hatami A; Mehran M
Food Chem; 2013 May; 138(1):321-6. PubMed ID: 23265494
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
