188 related articles for article (PubMed ID: 31731784)
1. 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]
2. 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]
3. 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; 2023 Feb; ():10820132231154429. PubMed ID: 36797992
[TBL] [Abstract][Full Text] [Related]
4. Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents.
Oracz J; Lewandowska U; Owczarek K; Caban M; Rosicka-Kaczmarek J; Żyżelewicz D
Food Chem; 2024 Jun; 442():138423. PubMed ID: 38241994
[TBL] [Abstract][Full Text] [Related]
5. Assessing the antioxidant activity of melanoidins from coffee brews by different antioxidant methods.
Delgado-Andrade C; Rufián-Henares JA; Morales FJ
J Agric Food Chem; 2005 Oct; 53(20):7832-6. PubMed ID: 16190638
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Roasting effects on formation mechanisms of coffee brew melanoidins.
Bekedam EK; Loots MJ; Schols HA; Van Boekel MA; Smit G
J Agric Food Chem; 2008 Aug; 56(16):7138-45. PubMed ID: 18680301
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Antioxidant capacity of cocoa beans and chocolate assessed by FTIR.
Batista NN; de Andrade DP; Ramos CL; Dias DR; Schwan RF
Food Res Int; 2016 Dec; 90():313-319. PubMed ID: 29195887
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Melanoidins from Chinese Distilled Spent Grain: Content, Preliminary Structure, Antioxidant, and ACE-Inhibitory Activities In Vitro.
Yang S; Fan W; Xu Y
Foods; 2019 Oct; 8(10):. PubMed ID: 31635353
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World.
Urbańska B; Kowalska J
Antioxidants (Basel); 2019 Aug; 8(8):. PubMed ID: 31390779
[TBL] [Abstract][Full Text] [Related]
16. Changes in key aroma compounds of Criollo cocoa beans during roasting.
Frauendorfer F; Schieberle P
J Agric Food Chem; 2008 Nov; 56(21):10244-51. PubMed ID: 18925740
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Impact of superheated steam roasting on changes in antioxidant and microstructure properties of raw and processed cocoa cotyledon.
Zzaman W; Al-Din Sifat S
Saudi J Biol Sci; 2023 Feb; 30(2):103562. PubMed ID: 36698855
[TBL] [Abstract][Full Text] [Related]
20. Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy.
Grigoriou AM; Pinakoulaki E
Antioxidants (Basel); 2021 Dec; 10(12):. PubMed ID: 34943128
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
