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Journal Abstract Search

368 related items for PubMed ID: 19086900

  • 1. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems.
    Oliviero T, Capuano E, Cämmerer B, Fogliano V.
    J Agric Food Chem; 2009 Jan 14; 57(1):147-52. PubMed ID: 19086900
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Antioxidant properties of kilned and roasted malts.
    Samaras TS, Camburn PA, Chandra SX, Gordon MH, Ames JM.
    J Agric Food Chem; 2005 Oct 05; 53(20):8068-74. PubMed ID: 16190672
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee.
    Murkovic M, Bornik MA.
    Mol Nutr Food Res; 2007 Apr 05; 51(4):390-4. PubMed ID: 17357981
    [Abstract] [Full Text] [Related]

  • 6. 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 05; 97(12):4001-4008. PubMed ID: 28194790
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Radical scavenging activity, anti-bacterial and mutagenic effects of cocoa bean Maillard reaction products with degree of roasting.
    Summa C, McCourt J, Cämmerer B, Fiala A, Probst M, Kun S, Anklam E, Wagner KH.
    Mol Nutr Food Res; 2008 Mar 31; 52(3):342-51. PubMed ID: 18293302
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting.
    Zielinski H, Michalska A, Amigo-Benavent M, del Castillo MD, Piskula MK.
    J Agric Food Chem; 2009 Jun 10; 57(11):4771-6. PubMed ID: 19415894
    [Abstract] [Full Text] [Related]

  • 11. Antioxidant properties of malt model systems.
    Samaras TS, Gordon MH, Ames JM.
    J Agric Food Chem; 2005 Jun 15; 53(12):4938-45. PubMed ID: 15941339
    [Abstract] [Full Text] [Related]

  • 12. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.
    Zilić S, Mogol BA, Akıllıoğlu G, Serpen A, Delić N, Gökmen V.
    J Sci Food Agric; 2014 Jan 15; 94(1):45-51. PubMed ID: 23640730
    [Abstract] [Full Text] [Related]

  • 13. Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell.
    Pätzold R, Brückner H.
    Amino Acids; 2006 Jul 15; 31(1):63-72. PubMed ID: 16733618
    [Abstract] [Full Text] [Related]

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  • 15. Identification of bitter modulating maillard-catechin reaction products.
    Zhang L, Xia Y, Peterson DG.
    J Agric Food Chem; 2014 Aug 20; 62(33):8470-7. PubMed ID: 25077686
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. The impact of roasting on cocoa quality parameters.
    Peña-Correa RF, Ataç Mogol B, Fogliano V.
    Crit Rev Food Sci Nutr; 2024 May 14; 64(13):4348-4361. PubMed ID: 36382628
    [Abstract] [Full Text] [Related]

  • 19. Cocoa-enriched diet enhances antioxidant enzyme activity and modulates lymphocyte composition in thymus from young rats.
    Ramiro-Puig E, Urpí-Sardà M, Pérez-Cano FJ, Franch A, Castellote C, Andrés-Lacueva C, Izquierdo-Pulido M, Castell M.
    J Agric Food Chem; 2007 Aug 08; 55(16):6431-8. PubMed ID: 17630760
    [Abstract] [Full Text] [Related]

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