335 related articles for article (PubMed ID: 23993533)
1. Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting.
Kothe L; Zimmermann BF; Galensa R
Food Chem; 2013 Dec; 141(4):3656-63. PubMed ID: 23993533
[TBL] [Abstract][Full Text] [Related]
2. 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]
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. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa.
Ryan CM; Khoo W; Ye L; Lambert JD; O'Keefe SF; Neilson AP
J Agric Food Chem; 2016 May; 64(18):3616-25. PubMed ID: 27094258
[TBL] [Abstract][Full Text] [Related]
10. (-)-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]
11. Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.
De Taeye C; Caullet G; Eyamo Evina VJ; Collin S
J Agric Food Chem; 2017 Mar; 65(8):1715-1723. PubMed ID: 28207258
[TBL] [Abstract][Full Text] [Related]
12. Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing.
Ioannone F; Di Mattia CD; De Gregorio M; Sergi M; Serafini M; Sacchetti G
Food Chem; 2015 May; 174():256-62. PubMed ID: 25529678
[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. 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]
15. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems.
Oliviero T; Capuano E; Cämmerer B; Fogliano V
J Agric Food Chem; 2009 Jan; 57(1):147-52. PubMed ID: 19086900
[TBL] [Abstract][Full Text] [Related]
16. Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function.
Murphy KJ; Chronopoulos AK; Singh I; Francis MA; Moriarty H; Pike MJ; Turner AH; Mann NJ; Sinclair AJ
Am J Clin Nutr; 2003 Jun; 77(6):1466-73. PubMed ID: 12791625
[TBL] [Abstract][Full Text] [Related]
17. Dietary factors and the risk for acute infant leukemia: evaluating the effects of cocoa-derived flavanols on DNA topoisomerase activity.
Lanoue L; Green KK; Kwik-Uribe C; Keen CL
Exp Biol Med (Maywood); 2010 Jan; 235(1):77-89. PubMed ID: 20404022
[TBL] [Abstract][Full Text] [Related]
18. Cocoa flavanols and platelet and leukocyte function: recent in vitro and ex vivo studies in healthy adults.
Heptinstall S; May J; Fox S; Kwik-Uribe C; Zhao L
J Cardiovasc Pharmacol; 2006; 47 Suppl 2():S197-205; discussion S206-9. PubMed ID: 16794458
[TBL] [Abstract][Full Text] [Related]
19. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.
Hinneh M; Van de Walle D; Tzompa-Sosa DA; De Winne A; Termote S; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
Food Res Int; 2019 Nov; 125():108550. PubMed ID: 31554139
[TBL] [Abstract][Full Text] [Related]
20. Influence of cocoa flavanols and procyanidins on free radical-induced human erythrocyte hemolysis.
Zhu QY; Schramm DD; Gross HB; Holt RR; Kim SH; Yamaguchi T; Kwik-Uribe CL; Keen CL
Clin Dev Immunol; 2005 Mar; 12(1):27-34. PubMed ID: 15712596
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
