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Journal Abstract Search

194 related items for PubMed ID: 17909484

  • 1. (-)-Catechin in cocoa and chocolate: occurrence and analysis of an atypical flavan-3-ol enantiomer.
    Kofink M, Papagiannopoulos M, Galensa R.
    Molecules; 2007 Jul 04; 12(7):1274-88. PubMed ID: 17909484
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.
    Payne MJ, Hurst WJ, Miller KB, Rank C, Stuart DA.
    J Agric Food Chem; 2010 Oct 13; 58(19):10518-27. PubMed ID: 20843086
    [Abstract] [Full Text] [Related]

  • 4. 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 13; 97(12):4001-4008. PubMed ID: 28194790
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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 01; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

  • 7. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa.
    De Taeye C, Cibaka ML, Jerkovic V, Collin S.
    J Agric Food Chem; 2014 Sep 10; 62(36):9002-16. PubMed ID: 25167469
    [Abstract] [Full Text] [Related]

  • 8. 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 14; 5():53. PubMed ID: 21917164
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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 05; 19(4):329-34. PubMed ID: 17357118
    [Abstract] [Full Text] [Related]

  • 11. Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate.
    Cooper KA, Campos-Giménez E, Jiménez Alvarez D, Nagy K, Donovan JL, Williamson G.
    J Agric Food Chem; 2007 Apr 18; 55(8):2841-7. PubMed ID: 17362030
    [Abstract] [Full Text] [Related]

  • 12. Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting.
    Kothe L, Zimmermann BF, Galensa R.
    Food Chem; 2013 Dec 15; 141(4):3656-63. PubMed ID: 23993533
    [Abstract] [Full Text] [Related]

  • 13. Simultaneous determination of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in standard reference material baking chocolate 2384, cocoa, cocoa beans, and cocoa butter.
    Risner CH.
    J Chromatogr Sci; 2008 Dec 15; 46(10):892-9. PubMed ID: 19007497
    [Abstract] [Full Text] [Related]

  • 14. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.
    Urbańska B, Kowalska H, Szulc K, Ziarno M, Pochitskaya I, Kowalska J.
    Molecules; 2021 Apr 25; 26(9):. PubMed ID: 33922933
    [Abstract] [Full Text] [Related]

  • 15. 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 25; 64(12):2581-7. PubMed ID: 11210120
    [Abstract] [Full Text] [Related]

  • 16. Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans.
    Stanley TH, Van Buiten CB, Baker SA, Elias RJ, Anantheswaran RC, Lambert JD.
    Food Chem; 2018 Jul 30; 255():414-420. PubMed ID: 29571495
    [Abstract] [Full Text] [Related]

  • 17. Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation.
    Febrianto NA, Zhu F.
    J Agric Food Chem; 2019 Mar 20; 67(11):3150-3158. PubMed ID: 30794392
    [Abstract] [Full Text] [Related]

  • 18. Method for the determination of catechin and epicatechin enantiomers in cocoa-based ingredients and products by high-performance liquid chromatography: single-laboratory validation.
    Machonis PR, Jones MA, Schaneberg BT, Kwik-Uribe CL.
    J AOAC Int; 2012 Mar 20; 95(2):500-7. PubMed ID: 22649938
    [Abstract] [Full Text] [Related]

  • 19. Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.
    Hue C, Brat P, Gunata Z, Samaniego I, Servent A, Morel G, Kapitan A, Boulanger R, Davrieux F.
    J Agric Food Chem; 2014 Oct 15; 62(41):10136-42. PubMed ID: 25259956
    [Abstract] [Full Text] [Related]

  • 20. Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.
    De Taeye C, Caullet G, Eyamo Evina VJ, Collin S.
    J Agric Food Chem; 2017 Mar 01; 65(8):1715-1723. PubMed ID: 28207258
    [Abstract] [Full Text] [Related]

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