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Journal Abstract Search

203 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
    [Abstract] [Full Text] [Related]

  • 2. Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity.
    Kim W, Kim SY, Kim DO, Kim BY, Baik MY.
    Food Chem; 2018 Feb 01; 240():594-600. PubMed ID: 28946317
    [Abstract] [Full Text] [Related]

  • 3. In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans.
    Indiarto R, Pranoto Y, Santoso U, Supriyanto.
    Pak J Biol Sci; 2019 Jan 01; 22(1):34-44. PubMed ID: 30796767
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  • 4. 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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  • 6. 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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  • 8. 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 15; 97(12):4001-4008. PubMed ID: 28194790
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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 Sep 15; 68(4):347-353. PubMed ID: 29265388
    [Abstract] [Full Text] [Related]

  • 10. The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
    Żyżelewicz D, Budryn G, Oracz J, Antolak H, Kręgiel D, Kaczmarska M.
    Food Res Int; 2018 Nov 15; 113():234-244. PubMed ID: 30195517
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  • 11. Roasting-induced changes in cocoa beans with respect to the mood pyramid.
    Lemarcq V, Tuenter E, Bondarenko A, Van de Walle D, De Vuyst L, Pieters L, Sioriki E, Dewettinck K.
    Food Chem; 2020 Dec 01; 332():127467. PubMed ID: 32663755
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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 01; 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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  • 15. 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]

  • 16. 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
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  • 17. 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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  • 18. 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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  • 19. Bioactive compounds and antioxidant potential for polyphenol-rich cocoa extract obtained by agroindustrial residue.
    Gabbay Alves TV, Silva da Costa R, Aliakbarian B, Casazza AA, Perego P, Pinheiro Arruda MS, Carréra Silva Júnior JO, Converti A, Ribeiro Costa RM.
    Nat Prod Res; 2019 Feb 30; 33(4):589-592. PubMed ID: 29126366
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  • 20. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
    Odžaković B, Džinić N, Kukrić Z, Grujić S.
    Acta Sci Pol Technol Aliment; 2016 Feb 30; 15(4):409-417. PubMed ID: 28071018
    [Abstract] [Full Text] [Related]

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