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Journal Abstract Search

204 related items for PubMed ID: 26471657

  • 1. 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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  • 7. 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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  • 9. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
    Dybkowska E, Sadowska A, Rakowska R, Dębowska M, Świderski F, Świąder K.
    Rocz Panstw Zakl Hig; 2017 Apr 25; 68(4):347-353. PubMed ID: 29265388
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  • 13. 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 25; 64(12):2581-7. PubMed ID: 11210120
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  • 14. Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits.
    Tee YK, Bariah K, Hisyam Zainudin B, Samuel Yap KC, Ong NG.
    J Sci Food Agric; 2022 Mar 15; 102(4):1576-1585. PubMed ID: 34405409
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