BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

328 related articles for article (PubMed ID: 27055484)

  • 1. Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon.
    Caprioli G; Fiorini D; Maggi F; Nicoletti M; Ricciutelli M; Toniolo C; Prosper B; Vittori S; Sagratini G
    Int J Food Sci Nutr; 2016 Jun; 67(4):422-30. PubMed ID: 27055484
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
    Żyżelewicz D; Budryn G; Oracz J; Antolak H; Kręgiel D; Kaczmarska M
    Food Res Int; 2018 Nov; 113():234-244. PubMed ID: 30195517
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates.
    Alañón ME; Castle SM; Siswanto PJ; Cifuentes-Gómez T; Spencer JP
    Food Chem; 2016 Oct; 208():177-84. PubMed ID: 27132838
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
    Marseglia A; Musci M; Rinaldi M; Palla G; Caligiani A
    Food Res Int; 2020 Jun; 132():109101. PubMed ID: 32331661
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Simultaneous determination of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in standard reference material baking chocolate 2384, cocoa, cocoa beans, and cocoa butter.
    Risner CH
    J Chromatogr Sci; 2008; 46(10):892-9. PubMed ID: 19007497
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 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. Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation.
    Febrianto NA; Zhu F
    J Agric Food Chem; 2020 Aug; 68(32):8658-8675. PubMed ID: 32662271
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil.
    Moreira IMDV; Vilela LF; Santos C; Lima N; Schwan RF
    Food Res Int; 2018 Jul; 109():196-203. PubMed ID: 29803442
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate.
    Tuenter E; Delbaere C; De Winne A; Bijttebier S; Custers D; Foubert K; Van Durme J; Messens K; Dewettinck K; Pieters L
    Food Res Int; 2020 Apr; 130():108943. PubMed ID: 32156387
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts.
    Fouad AA; Rehab FM
    Acta Sci Pol Technol Aliment; 2015; 14(3):233-246. PubMed ID: 28068031
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
    Aculey PC; Snitkjaer P; Owusu M; Bassompiere M; Takrama J; Nørgaard L; Petersen MA; Nielsen DS
    J Food Sci; 2010 Aug; 75(6):S300-7. PubMed ID: 20722952
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates.
    Godočiková L; Ivanišová E; Zaguła G; Noguera-Artiaga L; Carbonell-Barrachina ÁA; Kowalczewski PŁ; Kačániová M
    Molecules; 2020 Aug; 25(16):. PubMed ID: 32796548
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions.
    Torres-Moreno M; Torrescasana E; Salas-Salvadó J; Blanch C
    Food Chem; 2015 Jan; 166():125-132. PubMed ID: 25053037
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.
    Trognitz B; Cros E; Assemat S; Davrieux F; Forestier-Chiron N; Ayestas E; Kuant A; Scheldeman X; Hermann M
    PLoS One; 2013; 8(1):e54079. PubMed ID: 23349790
    [TBL] [Abstract][Full Text] [Related]  

  • 20. HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype.
    Pedan V; Weber C; Do T; Fischer N; Reich E; Rohn S
    Food Chem; 2018 Nov; 267():277-287. PubMed ID: 29934168
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.