136 related articles for article (PubMed ID: 36102033)
21. 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]
22. Effect of fermentation time and drying temperature on volatile compounds in cocoa.
Rodriguez-Campos J; Escalona-Buendía HB; Contreras-Ramos SM; Orozco-Avila I; Jaramillo-Flores E; Lugo-Cervantes E
Food Chem; 2012 May; 132(1):277-88. PubMed ID: 26434291
[TBL] [Abstract][Full Text] [Related]
23. Biomolecules extraction from coffee and cocoa by- and co-products using deep eutectic solvents.
Ruesgas-Ramón M; Suárez-Quiroz ML; González-Ríos O; Baréa B; Cazals G; Figueroa-Espinoza MC; Durand E
J Sci Food Agric; 2020 Jan; 100(1):81-91. PubMed ID: 31435949
[TBL] [Abstract][Full Text] [Related]
24. Sugarcane polyphenol and fiber to affect production of short-chain fatty acids and microbiota composition using in vitro digestion and pig faecal fermentation model.
Loo YT; Howell K; Suleria H; Zhang P; Gu C; Ng K
Food Chem; 2022 Aug; 385():132665. PubMed ID: 35299023
[TBL] [Abstract][Full Text] [Related]
25. Stability and anti-topoisomerase activity of phenolic compounds of
Cárdenas-Castro AP; Alvarez-Parrilla E; Montalvo-González E; Sánchez-Burgos JA; Venema K; Sáyago-Ayerdi SG
Int J Food Sci Nutr; 2020 Nov; 71(7):826-838. PubMed ID: 32131652
[TBL] [Abstract][Full Text] [Related]
26. Effect of fermentation and drying on cocoa polyphenols.
Albertini B; Schoubben A; Guarnaccia D; Pinelli F; Della Vecchia M; Ricci M; Di Renzo GC; Blasi P
J Agric Food Chem; 2015 Nov; 63(45):9948-53. PubMed ID: 26086521
[TBL] [Abstract][Full Text] [Related]
27. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
Utrilla-Vázquez M; Rodríguez-Campos J; Avendaño-Arazate CH; Gschaedler A; Lugo-Cervantes E
Food Res Int; 2020 Mar; 129():108834. PubMed ID: 32036902
[TBL] [Abstract][Full Text] [Related]
28. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.
Hurst WJ; Krake SH; Bergmeier SC; Payne MJ; Miller KB; Stuart DA
Chem Cent J; 2011 Sep; 5():53. PubMed ID: 21917164
[TBL] [Abstract][Full Text] [Related]
29. Potentials of cocoa pod husk-based compost on Phytophthora pod rot disease suppression, soil fertility, and Theobroma cacao L. growth.
Doungous O; Minyaka E; Longue EAM; Nkengafac NJ
Environ Sci Pollut Res Int; 2018 Sep; 25(25):25327-25335. PubMed ID: 29946842
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans.
Hamdouche Y; Meile JC; Lebrun M; Guehi T; Boulanger R; Teyssier C; Montet D
Food Res Int; 2019 May; 119():477-491. PubMed ID: 30884680
[TBL] [Abstract][Full Text] [Related]
32. Inhibition of histone-deacetylase activity by short-chain fatty acids and some polyphenol metabolites formed in the colon.
Waldecker M; Kautenburger T; Daumann H; Busch C; Schrenk D
J Nutr Biochem; 2008 Sep; 19(9):587-93. PubMed ID: 18061431
[TBL] [Abstract][Full Text] [Related]
33. Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil.
Bastos VS; Santos MF; Gomes LP; Leite AM; Flosi Paschoalin VM; Del Aguila EM
J Sci Food Agric; 2018 Oct; 98(13):4963-4970. PubMed ID: 29577311
[TBL] [Abstract][Full Text] [Related]
34. Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon (TIM-2).
Sáyago-Ayerdi SG; Zamora-Gasga VM; Venema K
Food Res Int; 2019 Apr; 118():89-95. PubMed ID: 30898357
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. A biorefinery approach for pectin extraction and second-generation bioethanol production from cocoa pod husk.
Kley Valladares-Diestra K; Porto de Souza Vandenberghe L; Ricardo Soccol C
Bioresour Technol; 2022 Feb; 346():126635. PubMed ID: 34971781
[TBL] [Abstract][Full Text] [Related]
37. Cocoa bean husk: industrial source of antioxidant phenolic extract.
Hernández-Hernández C; Morales-Sillero A; Fernández-Bolaños J; Bermúdez-Oria A; Morales AA; Rodríguez-Gutiérrez G
J Sci Food Agric; 2019 Jan; 99(1):325-333. PubMed ID: 29876932
[TBL] [Abstract][Full Text] [Related]
38. Fermented nondigestible fraction from common bean (Phaseolus vulgaris L.) cultivar Negro 8025 modulates HT-29 cell behavior.
Cruz-Bravo RK; Guevara-Gonzalez R; Ramos-Gomez M; Garcia-Gasca T; Campos-Vega R; Oomah BD; Loarca-Piña G
J Food Sci; 2011 Mar; 76(2):T41-7. PubMed ID: 21535793
[TBL] [Abstract][Full Text] [Related]
39. Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation.
Wu H; Liu Z; Lu P; Barrow C; Dunshea FR; Suleria HAR
Food Chem; 2022 Aug; 386():132794. PubMed ID: 35349898
[TBL] [Abstract][Full Text] [Related]
40. Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products.
Ruesgas-Ramón M; Figueroa-Espinoza MC; Durand E; Suárez-Quiroz ML; González-Ríos O; Rocher A; Reversat G; Vercauteren J; Oger C; Galano JM; Durand T; Vigor C
Food Funct; 2019 Oct; 10(10):6882-6891. PubMed ID: 31584595
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]