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Journal Abstract Search

204 related items for PubMed ID: 21917164

  • 1. 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
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  • 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
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  • 3. 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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  • 4. (-)-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
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  • 5. 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 04; 97(12):4001-4008. PubMed ID: 28194790
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  • 6. 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
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  • 9. 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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  • 10. Low Plasma Appearance of (+)-Catechin and (-)-Catechin Compared with Epicatechin after Consumption of Beverages Prepared from Nonalkalized or Alkalized Cocoa-A Randomized, Double-Blind Trial.
    Ellinger S, Reusch A, Henckes L, Ritter C, Zimmermann BF, Ellinger J, Galensa R, Stehle P, Helfrich HP.
    Nutrients; 2020 Jan 16; 12(1):. PubMed ID: 31963163
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  • 11. 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
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  • 14. 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
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  • 16. 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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