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Journal Abstract Search

364 related items for PubMed ID: 29797329

  • 1. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate?
    Salvador I, Massarioli AP, Silva AP, Malaguetta H, Melo PS, Alencar SM.
    J Sci Food Agric; 2019 Jan 15; 99(1):83-89. PubMed ID: 29797329
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  • 2. 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 15; 74(6):C456-61. PubMed ID: 19723182
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  • 3. Cocoa bean husk: industrial source of antioxidant phenolic extract.
    Hernández-Hernández C, Morales-Sillero A, Fernández-Bolaños J, Bermúdez-Oria A, Morales AA, Rodríguez-Gutiérrez G.
    J Sci Food Agric; 2019 Jan 15; 99(1):325-333. PubMed ID: 29876932
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  • 7. A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate.
    Çelik EE, Gökmen V.
    Food Chem; 2018 Jul 30; 255():8-14. PubMed ID: 29571501
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  • 8. 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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  • 9. 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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  • 10. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.
    Miller KB, Stuart DA, Smith NL, Lee CY, McHale NL, Flanagan JA, Ou B, Hurst WJ.
    J Agric Food Chem; 2006 May 31; 54(11):4062-8. PubMed ID: 16719535
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  • 11. 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 31; 113():234-244. PubMed ID: 30195517
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  • 12. Stability of cocoa antioxidants and flavan-3-ols over time.
    Hurst WJ, Payne MJ, Miller KB, Stuart DA.
    J Agric Food Chem; 2009 Oct 28; 57(20):9547-50. PubMed ID: 20560624
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  • 13. 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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  • 14. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT, Nguyen HVH.
    Plant Foods Hum Nutr; 2019 Mar 14; 74(1):54-60. PubMed ID: 30368643
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  • 15. Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology.
    Pedan V, Fischer N, Bernath K, Hühn T, Rohn S.
    Food Chem; 2017 Jan 01; 214():523-532. PubMed ID: 27507506
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  • 16. Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders.
    Todorovic V, Milenkovic M, Vidovic B, Todorovic Z, Sobajic S.
    J Food Sci; 2017 Apr 01; 82(4):1020-1027. PubMed ID: 28272800
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  • 20. Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment.
    Oliveira HS, Mamede ME, Góes-Neto A, Koblitz MG.
    J Food Sci; 2011 Apr 01; 76(5):C755-9. PubMed ID: 22417423
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