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 *

138 related articles for article (PubMed ID: 26065784)

  • 1. Phenolic content and antioxidant capacity of hybrid variety cocoa beans.
    Jonfia-Essien WA; West G; Alderson PG; Tucker G
    Food Chem; 2008 Jun; 108(3):1155-9. PubMed ID: 26065784
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy.
    Vargas Jentzsch P; Ciobotă V; Salinas W; Kampe B; Aponte PM; Rösch P; Popp J; Ramos LA
    Food Chem; 2016 Nov; 211():274-80. PubMed ID: 27283632
    [TBL] [Abstract][Full Text] [Related]  

  • 4. In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans.
    Oracz J; Zyzelewicz D
    Antioxidants (Basel); 2019 Nov; 8(11):. PubMed ID: 31731784
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of
    Mihai RA; Landazuri Abarca PA; Tinizaray Romero BA; Florescu LI; Catană R; Kosakyan A
    Plants (Basel); 2022 Apr; 11(7):. PubMed ID: 35406956
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in bioactive compounds during fermentation of cocoa (
    Cortez D; Quispe-Sanchez L; Mestanza M; Oliva-Cruz M; Yoplac I; Torres C; Chavez SG
    Curr Res Food Sci; 2023; 6():100494. PubMed ID: 37095830
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels.
    Caligiani A; Palla L; Acquotti D; Marseglia A; Palla G
    Food Chem; 2014 Aug; 157():94-9. PubMed ID: 24679756
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Profile of Bioactive Components of Cocoa (
    Llerena W; Samaniego I; Vallejo C; Arreaga A; Zhunio B; Coronel Z; Quiroz J; Angós I; Carrillo W
    Foods; 2023 Jul; 12(13):. PubMed ID: 37444322
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.
    Romero-Cortes T; Salgado-Cervantes MA; García-Alamilla P; García-Alvarado MA; Rodríguez-Jimenes Gdel C; Hidalgo-Morales M; Robles-Olvera V
    J Sci Food Agric; 2013 Aug; 93(10):2596-604. PubMed ID: 23553798
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of cocoa butter extracted from hybrid cultivars of Theobroma cacao L.
    Padilla FC; Liendo R; Quintana A
    Arch Latinoam Nutr; 2000 Jun; 50(2):200-5. PubMed ID: 11048595
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the Proteome of Theobroma cacao Beans by Nano-UHPLC-ESI MS/MS.
    Scollo E; Neville D; Oruna-Concha MJ; Trotin M; Cramer R
    Proteomics; 2018 Feb; 18(3-4):. PubMed ID: 29280563
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation.
    do Carmo Brito BN; Campos Chisté R; da Silva Pena R; Abreu Gloria MB; Santos Lopes A
    Food Chem; 2017 Aug; 228():484-490. PubMed ID: 28317753
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans ( Phaseolus vulgaris L.) as Affected by Thermal Processing.
    Xu B; Chang SK
    J Agric Food Chem; 2009 Jun; 57(11):4754-4764. PubMed ID: 19492791
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks.
    León-Roque N; Abderrahim M; Nuñez-Alejos L; Arribas SM; Condezo-Hoyos L
    Talanta; 2016 Dec; 161():31-39. PubMed ID: 27769412
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins.
    Gunaratne A; Wu K; Li D; Bentota A; Corke H; Cai YZ
    Food Chem; 2013 Jun; 138(2-3):1153-61. PubMed ID: 23411226
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Assessment of antioxidant capacity and phenolic content of selected commercial beverages.
    Abbe Maleyki MJ; Azrina A; Amin I
    Malays J Nutr; 2007 Sep; 13(2):149-59. PubMed ID: 22691753
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.