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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

204 related items for PubMed ID: 26471657

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  • 26. Relationship between procyanidin and flavor contents of cocoa liquors from different origins.
    Counet C, Ouwerx C, Rosoux D, Collin S.
    J Agric Food Chem; 2004 Oct 06; 52(20):6243-9. PubMed ID: 15453694
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  • 31. (-)-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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  • 34. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
    Sulaiman SF, Moon JK, Shibamoto T.
    J Diet Suppl; 2011 Sep 04; 8(3):293-310. PubMed ID: 22432728
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  • 37. Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet.
    Żyżelewicz D, Oracz J, Bojczuk M, Budryn G, Jurgoński A, Juśkiewicz J, Zduńczyk Z.
    Nutrients; 2020 Mar 25; 12(4):. PubMed ID: 32218245
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  • 38. Antioxidant studies by hydrodynamic voltammetry and DFT, quantitative analyses by HPLC-DAD of clovamide, a natural phenolic compound found in Theobroma Cacao L. beans.
    Ye N, Belli S, Caruso F, Roy G, Rossi M.
    Food Chem; 2021 Mar 30; 341(Pt 2):128260. PubMed ID: 33039740
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  • 40. 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
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