189 related articles for article (PubMed ID: 31731784)
21. Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa.
Peña-Correa RF; Mogol BA; Fryganas C; Fogliano V
J Agric Food Chem; 2023 Jul; 71(26):10203-10211. PubMed ID: 37352390
[TBL] [Abstract][Full Text] [Related]
22. Unraveling the contribution of melanoidins to the antioxidant activity of coffee brews.
Delgado-Andrade C; Morales FJ
J Agric Food Chem; 2005 Mar; 53(5):1403-7. PubMed ID: 15740014
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems.
Oliviero T; Capuano E; Cämmerer B; Fogliano V
J Agric Food Chem; 2009 Jan; 57(1):147-52. PubMed ID: 19086900
[TBL] [Abstract][Full Text] [Related]
25. Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.
De Taeye C; Bodart M; Caullet G; Collin S
J Sci Food Agric; 2017 Sep; 97(12):4001-4008. PubMed ID: 28194790
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
Dybkowska E; Sadowska A; Rakowska R; Dębowska M; Świderski F; Świąder K
Rocz Panstw Zakl Hig; 2017; 68(4):347-353. PubMed ID: 29265388
[TBL] [Abstract][Full Text] [Related]
28. Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate.
Jaćimović S; Popović-Djordjević J; Sarić B; Krstić A; Mickovski-Stefanović V; Pantelić NĐ
Foods; 2022 May; 11(10):. PubMed ID: 35627015
[TBL] [Abstract][Full Text] [Related]
29. Influence of the degree of roasting on the antioxidant capacity and genoprotective effect of instant coffee: contribution of the melanoidin fraction.
Del Pino-García R; González-SanJosé ML; Rivero-Pérez MD; Muñiz P
J Agric Food Chem; 2012 Oct; 60(42):10530-9. PubMed ID: 23020245
[TBL] [Abstract][Full Text] [Related]
30. Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures.
Acosta-Otálvaro E; Domínguez-Perles R; Mazo-Rivas JC; García-Viguera C
Food Sci Technol Int; 2022 Sep; 28(6):514-523. PubMed ID: 34112011
[TBL] [Abstract][Full Text] [Related]
31. Straw Wine Melanoidins as Potential Multifunctional Agents: Insight into Antioxidant, Antibacterial, and Angiotensin-I-Converting Enzyme Inhibition Effects.
Goulas V; Nicolaou D; Botsaris G; Barbouti A
Biomedicines; 2018 Aug; 6(3):. PubMed ID: 30072595
[TBL] [Abstract][Full Text] [Related]
32. Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions.
Rufián-Henares JA; Morales FJ
J Agric Food Chem; 2007 Nov; 55(24):10016-21. PubMed ID: 17966972
[TBL] [Abstract][Full Text] [Related]
33. Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions.
Zhang H; Zhang H; Troise AD; Fogliano V
J Agric Food Chem; 2019 Oct; 67(39):10921-10929. PubMed ID: 31496242
[TBL] [Abstract][Full Text] [Related]
34. Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell.
Pätzold R; Brückner H
Amino Acids; 2006 Jul; 31(1):63-72. PubMed ID: 16733618
[TBL] [Abstract][Full Text] [Related]
35. Antioxidative and Immunomodulatory Potential of the Endemic French Guiana Wild Cocoa "Guiana".
Jean-Marie E; Bereau D; Poucheret P; Guzman C; Boudard F; Robinson JC
Foods; 2021 Mar; 10(3):. PubMed ID: 33802251
[TBL] [Abstract][Full Text] [Related]
36. Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew.
Perrone D; Farah A; Donangelo CM
J Agric Food Chem; 2012 May; 60(17):4265-75. PubMed ID: 22490054
[TBL] [Abstract][Full Text] [Related]
37. Application of Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) Spectroscopy To Determine the Chlorogenic Acid Isomer Profile and Antioxidant Capacity of Coffee Beans.
Liang N; Lu X; Hu Y; Kitts DD
J Agric Food Chem; 2016 Jan; 64(3):681-9. PubMed ID: 26725502
[TBL] [Abstract][Full Text] [Related]
38. 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]
39.
Lavorgna M; Pacifico S; Nugnes R; Russo C; Orlo E; Piccolella S; Isidori M
Foods; 2021 Mar; 10(3):. PubMed ID: 33803449
[No Abstract] [Full Text] [Related]
40. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.
Lee KW; Kim YJ; Lee HJ; Lee CY
J Agric Food Chem; 2003 Dec; 51(25):7292-5. PubMed ID: 14640573
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
