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Journal Abstract Search

1254 related items for PubMed ID: 19754118

  • 1. 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]

  • 2. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.
    Miller KB, Stuart DA, Smith NL, Lee CY, McHale NL, Flanagan JA, Ou B, Hurst WJ.
    J Agric Food Chem; 2006 May 31; 54(11):4062-8. PubMed ID: 16719535
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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 10; 74(6):C456-61. PubMed ID: 19723182
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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 09; 64(12):2581-7. PubMed ID: 11210120
    [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. 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. 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]

  • 10. 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]

  • 11. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.
    Miller KB, Hurst WJ, Payne MJ, Stuart DA, Apgar J, Sweigart DS, Ou B.
    J Agric Food Chem; 2008 Sep 24; 56(18):8527-33. PubMed ID: 18710243
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Flavanol and procyanidin content (by degree of polymerization 1-10) of chocolate, cocoa liquors, cocoa powders, and cocoa extracts: first action 2012.24.
    Robbins RJ, Leonczak J, Li J, Johnson JC, Collins T, Kwik-Uribe C, Schmitz HH.
    J AOAC Int; 2013 Sep 10; 96(4):705-11. PubMed ID: 24000740
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. 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]

  • 16. Stability of cocoa antioxidants and flavan-3-ols over time.
    Hurst WJ, Payne MJ, Miller KB, Stuart DA.
    J Agric Food Chem; 2009 Oct 28; 57(20):9547-50. PubMed ID: 20560624
    [Abstract] [Full Text] [Related]

  • 17. A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans.
    Tomas-Barberan FA, Cienfuegos-Jovellanos E, Marín A, Muguerza B, Gil-Izquierdo A, Cerda B, Zafrilla P, Morillas J, Mulero J, Ibarra A, Pasamar MA, Ramón D, Espín JC.
    J Agric Food Chem; 2007 May 16; 55(10):3926-35. PubMed ID: 17439235
    [Abstract] [Full Text] [Related]

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  • 19. Assessment of the effect of type of dairy product and of chocolate matrix on the oral absorption of monomeric chocolate flavanols in a small animal model.
    Gossai D, Lau-Cam CA.
    Pharmazie; 2009 Mar 16; 64(3):202-9. PubMed ID: 19348344
    [Abstract] [Full Text] [Related]

  • 20. 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]

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