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Journal Abstract Search

184 related items for PubMed ID: 20334169

  • 1. Determination of total procyanidins in selected chocolate and confectionery products using DMAC.
    Payne MJ, Hurst WJ, Stuart DA, Ou B, Fan E, Ji H, Kou Y.
    J AOAC Int; 2010; 93(1):89-96. PubMed ID: 20334169
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  • 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
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  • 3. Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples.
    Robbins RJ, Leonczak J, Johnson JC, Li J, Kwik-Uribe C, Prior RL, Gu L.
    J Chromatogr A; 2009 Jun 12; 1216(24):4831-40. PubMed ID: 19426987
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  • 4. Determination of flavanol and procyanidin (by degree of polymerization 1-10) content of chocolate, cocoa liquors, powder(s), and cocoa flavanol extracts by normal phase high-performance liquid chromatography: collaborative study.
    Robbins RJ, Leonczak J, Li J, Johnson JC, Collins T, Kwik-Uribe C, Schmitz HH.
    J AOAC Int; 2012 Jun 12; 95(4):1153-60. PubMed ID: 22970585
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  • 5. 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
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  • 6. 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 31; 74(6):C456-61. PubMed ID: 19723182
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  • 10. 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
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  • 11. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity.
    Adamson GE, Lazarus SA, Mitchell AE, Prior RL, Cao G, Jacobs PH, Kremers BG, Hammerstone JF, Rucker RB, Ritter KA, Schmitz HH.
    J Agric Food Chem; 1999 Oct 25; 47(10):4184-8. PubMed ID: 10552788
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  • 12. 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
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  • 13. Determination of Flavanols and Procyanidins (DP 1-10) in Cocoa-Based Ingredients and Products by UHPLC: First Action 2013.03.
    Machonis PR, Jones MA, Kwik-Uribe C, Dowell D.
    J AOAC Int; 2014 Sep 01; 97(5):1393-6. PubMed ID: 25902989
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  • 16. Evaluation of parameters that affect the 4-dimethylaminocinnamaldehyde assay for flavanols and proanthocyanidins.
    Wallace TC, Giusti MM.
    J Food Sci; 2010 Sep 01; 75(7):C619-25. PubMed ID: 21535528
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  • 19. Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans.
    Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA, Kris-Etherton PM.
    Am J Clin Nutr; 2001 Nov 01; 74(5):596-602. PubMed ID: 11684527
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  • 20. Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology.
    Pedan V, Fischer N, Bernath K, Hühn T, Rohn S.
    Food Chem; 2017 Jan 01; 214():523-532. PubMed ID: 27507506
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