194 related articles for article (PubMed ID: 34576994)
1. Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts.
Poliński S; Kowalska S; Topka P; Szydłowska-Czerniak A
Molecules; 2021 Sep; 26(18):. PubMed ID: 34576994
[TBL] [Abstract][Full Text] [Related]
2. Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes.
Poliński S; Topka P; Tańska M; Kowalska S; Czaplicki S; Szydłowska-Czerniak A
Antioxidants (Basel); 2022 Apr; 11(4):. PubMed ID: 35453437
[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; 2024 Jul; 30(5):450-461. PubMed ID: 36797992
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates.
Żyżelewicz D; Oracz J; Bilicka M; Kulbat-Warycha K; Klewicka E
Molecules; 2021 Nov; 26(22):. PubMed ID: 34834148
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts.
Peanparkdee M; Patrawart J; Iwamoto S
Food Chem; 2020 Nov; 329():127157. PubMed ID: 32504918
[TBL] [Abstract][Full Text] [Related]
8. Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract.
Lončarević I; Pajin B; Tumbas Šaponjac V; Petrović J; Vulić J; Fišteš A; Jovanović P
J Sci Food Agric; 2019 Oct; 99(13):5834-5841. PubMed ID: 31206711
[TBL] [Abstract][Full Text] [Related]
9. HPLC-MS/MS chemical characterization and biological properties of
Mahomoodally MF; Zengin G; Aladag MO; Ozparlak H; Diuzheva A; Jekő J; Cziáky Z; Aumeeruddy MZ
Int J Environ Health Res; 2019 Dec; 29(6):607-621. PubMed ID: 30569760
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market.
Meng CC; Jalil AM; Ismail A
Molecules; 2009 Jan; 14(1):200-9. PubMed ID: 19127248
[TBL] [Abstract][Full Text] [Related]
12. Antioxidant activities and phenolic compounds in fruits of various genotypes of American persimmon (Diospyros virginiana L.).
Grygorieva O; Kucharska AZ; Piórecki N; Klymenko S; Vergun O; Brindza J
Acta Sci Pol Technol Aliment; 2018; 17(2):117-124. PubMed ID: 29803213
[TBL] [Abstract][Full Text] [Related]
13. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate?
Salvador I; Massarioli AP; Silva AP; Malaguetta H; Melo PS; Alencar SM
J Sci Food Agric; 2019 Jan; 99(1):83-89. PubMed ID: 29797329
[TBL] [Abstract][Full Text] [Related]
14. Statistical evaluation of DPPH, ABTS, FRAP, and Folin-Ciocalteu assays to assess the antioxidant capacity of lignins.
Rumpf J; Burger R; Schulze M
Int J Biol Macromol; 2023 Apr; 233():123470. PubMed ID: 36736974
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant Capacity Determination of Complex Samples and Individual Phenolics - Multilateral Approach.
Petrovic M; Suznjevic D; Pastor F; Veljovic M; Pezo L; Antic M; Gorjanovic S
Comb Chem High Throughput Screen; 2016; 19(1):58-65. PubMed ID: 26522992
[TBL] [Abstract][Full Text] [Related]
16. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays.
Dudonné S; Vitrac X; Coutière P; Woillez M; Mérillon JM
J Agric Food Chem; 2009 Mar; 57(5):1768-74. PubMed ID: 19199445
[TBL] [Abstract][Full Text] [Related]
17. Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice (GBR).
Sani IM; Iqbal S; Chan KW; Ismail M
Molecules; 2012 Jun; 17(6):7584-94. PubMed ID: 22713349
[TBL] [Abstract][Full Text] [Related]
18. Effects of simulated
Luo X; Tian M; Cheng Y; Ji C; Hu S; Liu H; Lu J; Ren J
Front Nutr; 2022; 9():1024651. PubMed ID: 36590203
[TBL] [Abstract][Full Text] [Related]
19. Antioxidant Capacity of Rapeseed Extracts Obtained by Conventional and Ultrasound-Assisted Extraction.
Szydłowska-Czerniak A; Tułodziecka A
J Am Oil Chem Soc; 2014; 91(12):2011-2019. PubMed ID: 25431498
[TBL] [Abstract][Full Text] [Related]
20. Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy.
Hu Y; Pan ZJ; Liao W; Li J; Gruget P; Kitts DD; Lu X
Food Chem; 2016 Jul; 202():254-61. PubMed ID: 26920292
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
