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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

260 related items for PubMed ID: 15969527

  • 1. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.
    Stark T, Bareuther S, Hofmann T.
    J Agric Food Chem; 2005 Jun 29; 53(13):5407-18. PubMed ID: 15969527
    [Abstract] [Full Text] [Related]

  • 2. Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao).
    Stark T, Hofmann T.
    J Agric Food Chem; 2005 Jun 29; 53(13):5419-28. PubMed ID: 15969528
    [Abstract] [Full Text] [Related]

  • 3. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.
    Stark T, Bareuther S, Hofmann T.
    J Agric Food Chem; 2006 Jul 26; 54(15):5530-9. PubMed ID: 16848542
    [Abstract] [Full Text] [Related]

  • 4. Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay.
    Stark T, Justus H, Hofmann T.
    J Agric Food Chem; 2006 Apr 19; 54(8):2859-67. PubMed ID: 16608201
    [Abstract] [Full Text] [Related]

  • 5. 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-MSn.
    Oracz J, Nebesny E, Żyżelewicz D.
    Food Res Int; 2019 Jan 19; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

  • 6. Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao): structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols.
    Stark T, Hofmann T.
    J Agric Food Chem; 2006 Dec 13; 54(25):9510-21. PubMed ID: 17147440
    [Abstract] [Full Text] [Related]

  • 7. Fast determination of N-phenylpropenoyl-l-amino acids (NPA) in cocoa samples from different origins by ultra-performance liquid chromatography and capillary electrophoresis.
    Lechtenberg M, Henschel K, Liefländer-Wulf U, Quandt B, Hensel A.
    Food Chem; 2012 Dec 01; 135(3):1676-84. PubMed ID: 22953909
    [Abstract] [Full Text] [Related]

  • 8. Absorption of N-phenylpropenoyl-L-amino acids in healthy humans by oral administration of cocoa (Theobroma cacao).
    Stark T, Lang R, Keller D, Hensel A, Hofmann T.
    Mol Nutr Food Res; 2008 Oct 01; 52(10):1201-14. PubMed ID: 18646003
    [Abstract] [Full Text] [Related]

  • 9. Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao).
    Stark T, Hofmann T.
    J Agric Food Chem; 2005 Sep 07; 53(18):7222-31. PubMed ID: 16131134
    [Abstract] [Full Text] [Related]

  • 10. Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds.
    Schwarz B, Hofmann T.
    J Agric Food Chem; 2007 Feb 21; 55(4):1394-404. PubMed ID: 17261016
    [Abstract] [Full Text] [Related]

  • 11. Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC.
    Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T, Miyatake H, Hatano T, Yoshida T.
    Biosci Biotechnol Biochem; 2000 Dec 21; 64(12):2581-7. PubMed ID: 11210120
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. 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 14; 57(19):9169-80. PubMed ID: 19754118
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao).
    Sánchez-Rabaneda F, Jáuregui O, Casals I, Andrés-Lacueva C, Izquierdo-Pulido M, Lamuela-Raventós RM.
    J Mass Spectrom; 2003 Jan 14; 38(1):35-42. PubMed ID: 12526004
    [Abstract] [Full Text] [Related]

  • 17. Characterization of new flavan-3-ol derivatives in fermented cocoa beans.
    Fayeulle N, Vallverdu-Queralt A, Meudec E, Hue C, Boulanger R, Cheynier V, Sommerer N.
    Food Chem; 2018 Sep 01; 259():207-212. PubMed ID: 29680045
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Roasting-induced changes in cocoa beans with respect to the mood pyramid.
    Lemarcq V, Tuenter E, Bondarenko A, Van de Walle D, De Vuyst L, Pieters L, Sioriki E, Dewettinck K.
    Food Chem; 2020 Dec 01; 332():127467. PubMed ID: 32663755
    [Abstract] [Full Text] [Related]

  • 20. Localization and identification of phenolic compounds in Theobroma cacao L. somatic embryogenesis.
    Alemanno L, Ramos T, Gargadenec A, Andary C, Ferriere N.
    Ann Bot; 2003 Oct 01; 92(4):613-23. PubMed ID: 12933367
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 13.