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 *

178 related articles for article (PubMed ID: 24915358)

  • 21. Cacao alkaloids and polyphenols: Mechanisms that regulate their biosynthesis and its im- plications on the taste and aroma.
    Vazquez-Ovando A; Ovando-Medina I; Adriano-Anaya L; Betancur-Ancona D; Salvador-Figueroa M
    Arch Latinoam Nutr; 2016 Sep; 66(3):239-254. PubMed ID: 29870611
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period.
    Roda A; Lambri M
    Nutrients; 2019 Nov; 11(11):. PubMed ID: 31717543
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.
    Mota-Gutierrez J; Barbosa-Pereira L; Ferrocino I; Cocolin L
    Nutrients; 2019 Apr; 11(4):. PubMed ID: 31010207
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Changes in cocoa properties induced by the alkalization process: A review.
    Valverde García D; Pérez Esteve É; Barat Baviera JM
    Compr Rev Food Sci Food Saf; 2020 Jul; 19(4):2200-2221. PubMed ID: 33337074
    [TBL] [Abstract][Full Text] [Related]  

  • 25. The Cardiovascular effects of chocolate.
    Garcia JP; Santana A; Baruqui DL; Suraci N
    Rev Cardiovasc Med; 2018 Dec; 19(4):123-127. PubMed ID: 31064163
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Fungi and mycotoxins in cocoa: from farm to chocolate.
    Copetti MV; Iamanaka BT; Pitt JI; Taniwaki MH
    Int J Food Microbiol; 2014 May; 178():13-20. PubMed ID: 24667314
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Theobroma cacao L., the Food of the Gods: a scientific approach beyond myths and claims.
    Rusconi M; Conti A
    Pharmacol Res; 2010 Jan; 61(1):5-13. PubMed ID: 19735732
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Cacao biotechnology: current status and future prospects.
    Wickramasuriya AM; Dunwell JM
    Plant Biotechnol J; 2018 Jan; 16(1):4-17. PubMed ID: 28985014
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Flavor formation and character in cocoa and chocolate: a critical review.
    Afoakwa EO; Paterson A; Fowler M; Ryan A
    Crit Rev Food Sci Nutr; 2008 Oct; 48(9):840-57. PubMed ID: 18788009
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review.
    Oracz J; Zyzelewicz D; Nebesny E
    Crit Rev Food Sci Nutr; 2015; 55(9):1176-92. PubMed ID: 24915346
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate?
    Salvador I; Massarioli AP; Silva AP; Malaguetta H; Melo PS; Alencar SM
    J Sci Food Agric; 2019 Jan; 99(1):83-89. PubMed ID: 29797329
    [TBL] [Abstract][Full Text] [Related]  

  • 33. A new food frequency questionnaire to assess chocolate and cocoa consumption.
    Vicente F; Saldaña-Ruíz S; Rabanal M; Rodríguez-Lagunas MJ; Pereira P; Pérez-Cano FJ; Castell M
    Nutrition; 2016; 32(7-8):811-7. PubMed ID: 27133812
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Flavor Chemistry of Cocoa and Cocoa Products-An Overview.
    Aprotosoaie AC; Luca SV; Miron A
    Compr Rev Food Sci Food Saf; 2016 Jan; 15(1):73-91. PubMed ID: 33371573
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Chocolate/cocoa and human health: a review.
    Latif R
    Neth J Med; 2013 Mar; 71(2):63-8. PubMed ID: 23462053
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Chocolate, "Food of the Gods": History, Science, and Human Health.
    Montagna MT; Diella G; Triggiano F; Caponio GR; De Giglio O; Caggiano G; Di Ciaula A; Portincasa P
    Int J Environ Res Public Health; 2019 Dec; 16(24):. PubMed ID: 31817669
    [TBL] [Abstract][Full Text] [Related]  

  • 38. [METHOD OF INCREASING MICROBIOLOGICAL PURITY OF POWDER FROM COCOA-VELLA].
    Magomedov GO; Cheremushkina LV; Plotnikova IV
    Gig Sanit; 2015; 94(9):90-2. PubMed ID: 27029180
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 9.