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Journal Abstract Search

608 related items for PubMed ID: 20843086

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. 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]

  • 5. Analysis of catechins in Theobroma cacao beans by cyclodextrin-modified micellar electrokinetic chromatography.
    Gotti R, Furlanetto S, Pinzauti S, Cavrini V.
    J Chromatogr A; 2006 Apr 21; 1112(1-2):345-52. PubMed ID: 16337214
    [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 21; 97(12):4001-4008. PubMed ID: 28194790
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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 15; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

  • 9. (-)-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]

  • 10. 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]

  • 11. 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]

  • 12. Effect of fermentation and drying on cocoa polyphenols.
    Albertini B, Schoubben A, Guarnaccia D, Pinelli F, Della Vecchia M, Ricci M, Di Renzo GC, Blasi P.
    J Agric Food Chem; 2015 Nov 18; 63(45):9948-53. PubMed ID: 26086521
    [Abstract] [Full Text] [Related]

  • 13. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.
    Romero-Cortes T, Salgado-Cervantes MA, García-Alamilla P, García-Alvarado MA, Rodríguez-Jimenes Gdel C, Hidalgo-Morales M, Robles-Olvera V.
    J Sci Food Agric; 2013 Aug 15; 93(10):2596-604. PubMed ID: 23553798
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Changes in key aroma compounds of Criollo cocoa beans during roasting.
    Frauendorfer F, Schieberle P.
    J Agric Food Chem; 2008 Nov 12; 56(21):10244-51. PubMed ID: 18925740
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.
    Cerit İ, Demirkol O, Avcı A, Arkan BS.
    Food Sci Technol Int; 2024 Jul 14; 30(5):450-461. PubMed ID: 36797992
    [Abstract] [Full Text] [Related]

  • 18. Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions.
    Hii CL, Law CL, Cloke M, Sharif S.
    J Sci Food Agric; 2011 Jan 30; 91(2):239-46. PubMed ID: 20872824
    [Abstract] [Full Text] [Related]

  • 19. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
    Marseglia A, Musci M, Rinaldi M, Palla G, Caligiani A.
    Food Res Int; 2020 Jun 30; 132():109101. PubMed ID: 32331661
    [Abstract] [Full Text] [Related]

  • 20. 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]

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