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 *

296 related articles for article (PubMed ID: 25529678)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. Effects of roasting on phenolic composition and in vitro antioxidant capacity of Australian grown faba beans (Vicia faba L.).
    Siah S; Konczak I; Wood JA; Agboola S; Blanchard CL
    Plant Foods Hum Nutr; 2014 Mar; 69(1):85-91. PubMed ID: 24414090
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.
    Cerit İ; Demirkol O; Avcı A; Arkan BS
    Food Sci Technol Int; 2024 Jul; 30(5):450-461. PubMed ID: 36797992
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans.
    Stanley TH; Van Buiten CB; Baker SA; Elias RJ; Anantheswaran RC; Lambert JD
    Food Chem; 2018 Jul; 255():414-420. PubMed ID: 29571495
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples.
    Robbins RJ; Leonczak J; Johnson JC; Li J; Kwik-Uribe C; Prior RL; Gu L
    J Chromatogr A; 2009 Jun; 1216(24):4831-40. PubMed ID: 19426987
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT; Nguyen HVH
    Plant Foods Hum Nutr; 2019 Mar; 74(1):54-60. PubMed ID: 30368643
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation.
    Febrianto NA; Zhu F
    J Agric Food Chem; 2019 Mar; 67(11):3150-3158. PubMed ID: 30794392
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Analysis of Cocoa Proanthocyanidins Using Reversed Phase High-Performance Liquid Chromatography and Electrochemical Detection: Application to Studies on the Effect of Alkaline Processing.
    Stanley TH; Smithson AT; Neilson AP; Anantheswaran RC; Lambert JD
    J Agric Food Chem; 2015 Jul; 63(25):5970-5. PubMed ID: 26042917
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
    Odžaković B; Džinić N; Kukrić Z; Grujić S
    Acta Sci Pol Technol Aliment; 2016; 15(4):409-417. PubMed ID: 28071018
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).
    Zzaman W; Bhat R; Yang TA; Easa AM
    J Sci Food Agric; 2017 Oct; 97(13):4429-4437. PubMed ID: 28251656
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.