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

518 related items for PubMed ID: 18052039

  • 1. 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 09; 56(1):260-5. PubMed ID: 18052039
    [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. 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]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. Flavanols and methylxanthines in commercially available dark chocolate: a study of the correlation with nonfat cocoa solids.
    Langer S, Marshall LJ, Day AJ, Morgan MR.
    J Agric Food Chem; 2011 Aug 10; 59(15):8435-41. PubMed ID: 21699218
    [Abstract] [Full Text] [Related]

  • 6. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.
    Gu L, House SE, Wu X, Ou B, Prior RL.
    J Agric Food Chem; 2006 May 31; 54(11):4057-61. PubMed ID: 16719534
    [Abstract] [Full Text] [Related]

  • 7. 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 01; 208():177-84. PubMed ID: 27132838
    [Abstract] [Full Text] [Related]

  • 8. Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products.
    Hurst WJ, Glinski JA, Miller KB, Apgar J, Davey MH, Stuart DA.
    J Agric Food Chem; 2008 Sep 24; 56(18):8374-8. PubMed ID: 18759443
    [Abstract] [Full Text] [Related]

  • 9. 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 23; 25(22):. PubMed ID: 33238393
    [Abstract] [Full Text] [Related]

  • 10. Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market.
    Meng CC, Jalil AM, Ismail A.
    Molecules; 2009 Jan 05; 14(1):200-9. PubMed ID: 19127248
    [Abstract] [Full Text] [Related]

  • 11. Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder.
    Stahl L, Miller KB, Apgar J, Sweigart DS, Stuart DA, McHale N, Ou B, Kondo M, Hurst WJ.
    J Food Sci; 2009 Aug 05; 74(6):C456-61. PubMed ID: 19723182
    [Abstract] [Full Text] [Related]

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

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

  • 14. 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 05; 64(12):2581-7. PubMed ID: 11210120
    [Abstract] [Full Text] [Related]

  • 15. 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 11; 25(16):. PubMed ID: 32796548
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Chocolate is a powerful ex vivo and in vivo antioxidant, an antiatherosclerotic agent in an animal model, and a significant contributor to antioxidants in the European and American Diets.
    Vinson JA, Proch J, Bose P, Muchler S, Taffera P, Shuta D, Samman N, Agbor GA.
    J Agric Food Chem; 2006 Oct 18; 54(21):8071-6. PubMed ID: 17032011
    [Abstract] [Full Text] [Related]

  • 19. 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 Oct 18; 46(10):892-9. PubMed ID: 19007497
    [Abstract] [Full Text] [Related]

  • 20. Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process.
    Andres-Lacueva C, Monagas M, Khan N, Izquierdo-Pulido M, Urpi-Sarda M, Permanyer J, Lamuela-Raventós RM.
    J Agric Food Chem; 2008 May 14; 56(9):3111-7. PubMed ID: 18412367
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 26.