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Journal Abstract Search

608 related items for PubMed ID: 20843086

  • 21. 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; 64(12):2581-7. PubMed ID: 11210120
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  • 22. Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.
    De Taeye C, Caullet G, Eyamo Evina VJ, Collin S.
    J Agric Food Chem; 2017 Mar 01; 65(8):1715-1723. PubMed ID: 28207258
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  • 23. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
    Aculey PC, Snitkjaer P, Owusu M, Bassompiere M, Takrama J, Nørgaard L, Petersen MA, Nielsen DS.
    J Food Sci; 2010 Aug 01; 75(6):S300-7. PubMed ID: 20722952
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  • 24. Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.
    Hue C, Brat P, Gunata Z, Samaniego I, Servent A, Morel G, Kapitan A, Boulanger R, Davrieux F.
    J Agric Food Chem; 2014 Oct 15; 62(41):10136-42. PubMed ID: 25259956
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  • 25. Cocoa Bean Proteins-Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing.
    Rawel HM, Huschek G, Sagu ST, Homann T.
    Nutrients; 2019 Feb 19; 11(2):. PubMed ID: 30791360
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  • 27. Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.
    Trognitz B, Cros E, Assemat S, Davrieux F, Forestier-Chiron N, Ayestas E, Kuant A, Scheldeman X, Hermann M.
    PLoS One; 2013 Feb 19; 8(1):e54079. PubMed ID: 23349790
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  • 29. Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans.
    D'Souza RN, Grimbs S, Behrends B, Bernaert H, Ullrich MS, Kuhnert N.
    Food Res Int; 2017 Sep 19; 99(Pt 1):550-559. PubMed ID: 28784516
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  • 30. 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
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  • 34. 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 16; 74(6):C456-61. PubMed ID: 19723182
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  • 35. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans.
    Afoakwa EO, Quao J, Budu AS, Takrama J, Saalia FK.
    Int J Food Sci Nutr; 2011 Nov 16; 62(7):755-64. PubMed ID: 21599466
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  • 36. Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans.
    Stanley TH, Van Buiten CB, Baker SA, Elias RJ, Anantheswaran RC, Lambert JD.
    Food Chem; 2018 Jul 30; 255():414-420. PubMed ID: 29571495
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  • 37. 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 Jul 30; 46(10):892-9. PubMed ID: 19007497
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  • 38. Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
    Huang Y, Barringer SA.
    J Food Sci; 2011 Mar 30; 76(2):C279-86. PubMed ID: 21535747
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  • 39. Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.
    Hu S, Kim BY, Baik MY.
    Food Chem; 2016 Mar 01; 194():1089-94. PubMed ID: 26471657
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  • 40. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra.
    Nielsen DS, Snitkjaer P, van den Berg F.
    Int J Food Microbiol; 2008 Jul 15; 125(2):133-40. PubMed ID: 18499292
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