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 *

200 related articles for article (PubMed ID: 33545603)

  • 1. NIR and MIR spectroscopy for quick detection of the adulteration of cocoa content in chocolates.
    Santos IA; Conceição DG; Viana MB; Silva GJ; Santos LS; Ferrão SPB
    Food Chem; 2021 Jul; 349():129095. PubMed ID: 33545603
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Portable NIR spectrometer for quick identification of fat bloom in chocolates.
    Gatti RF; de Santana FB; Poppi RJ; Ferreira DS
    Food Chem; 2021 Apr; 342():128267. PubMed ID: 33067047
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Surveillance of Cadmium Concentration in Chocolate and Cocoa Powder Products Distributed in Japan.
    Kataoka Y; Watanabe T; Hayashi K; Akiyama H
    Shokuhin Eiseigaku Zasshi; 2018; 59(6):269-274. PubMed ID: 30626784
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).
    Hinneh M; Abotsi EE; Van de Walle D; Tzompa-Sosa DA; De Winne A; Simonis J; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2019 May; 119():84-98. PubMed ID: 30884724
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates).
    Hinneh M; Abotsi EE; Van de Walle D; Tzompa-Sosa DA; De Winne A; Simonis J; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2020 Jun; 132():109116. PubMed ID: 32331645
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Multi-block classification of chocolate and cocoa samples into sensory poles.
    Biancolillo A; Preys S; Gaci B; Le-Quere JL; Laboure H; Deuscher Z; Cheynier V; Sommerer N; Fayeulle N; Costet P; Hue C; Boulanger R; Alary K; Lebrun M; Christine Lahon M; Morel G; Maraval I; Davrieux F; Roger JM
    Food Chem; 2021 Mar; 340():127904. PubMed ID: 32890856
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America.
    Calva-Estrada SJ; Utrilla-Vázquez M; Vallejo-Cardona A; Roblero-Pérez DB; Lugo-Cervantes E
    Food Res Int; 2020 Oct; 136():109594. PubMed ID: 32846619
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy based on chemometrics for saffron authentication and adulteration detection.
    Amirvaresi A; Nikounezhad N; Amirahmadi M; Daraei B; Parastar H
    Food Chem; 2021 May; 344():128647. PubMed ID: 33229154
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Cocoa Shell as a Step Forward to Functional Chocolates-Bioactive Components in Chocolates with Different Composition.
    Barišić V; Stokanović MC; Flanjak I; Doko K; Jozinović A; Babić J; Šubarić D; Miličević B; Cindrić I; Ačkar Đ
    Molecules; 2020 Nov; 25(22):. PubMed ID: 33238393
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Cocoa and chocolate are sources of vitamin D
    Kühn J; Schröter A; Hartmann BM; Stangl GI
    Food Chem; 2018 Dec; 269():318-320. PubMed ID: 30100440
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy.
    Mandrile L; Barbosa-Pereira L; Sorensen KM; Giovannozzi AM; Zeppa G; Engelsen SB; Rossi AM
    Food Chem; 2019 Sep; 292():47-57. PubMed ID: 31054691
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Screening for pesticide residues in cocoa (Theobroma cacao L.) by portable infrared spectroscopy.
    Villanueva E; Glorio-Paulet P; Giusti MM; Sigurdson GT; Yao S; Rodríguez-Saona LE
    Talanta; 2023 May; 257():124386. PubMed ID: 36858014
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry.
    Perez M; Lopez-Yerena A; Vallverdú-Queralt A
    Crit Rev Food Sci Nutr; 2022; 62(2):475-489. PubMed ID: 32942899
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Predictive relationship between polyphenol and nonfat cocoa solids content of chocolate.
    Cooper KA; Campos-Giménez E; Jiménez Alvarez D; Rytz A; Nagy K; Williamson G
    J Agric Food Chem; 2008 Jan; 56(1):260-5. PubMed ID: 18052039
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Mineral essential elements for nutrition in different chocolate products.
    Cinquanta L; Di Cesare C; Manoni R; Piano A; Roberti P; Salvatori G
    Int J Food Sci Nutr; 2016 Nov; 67(7):773-8. PubMed ID: 27346251
    [TBL] [Abstract][Full Text] [Related]  

  • 19. A fast semi-quantitative screening for cocoa content in chocolates using MALDI-MSI.
    de Oliveira DN; Camargo ACB; Melo CFOR; Catharino RR
    Food Res Int; 2018 Jan; 103():8-11. PubMed ID: 29389646
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rapid determination of the shell content in cocoa products using FT-NIR spectroscopy and chemometrics.
    Drees A; Brockelt J; Cvancar L; Fischer M
    Talanta; 2023 May; 256():124310. PubMed ID: 36758502
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.