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Journal Abstract Search

455 related items for PubMed ID: 30368643

  • 1. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT, Nguyen HVH.
    Plant Foods Hum Nutr; 2019 Mar; 74(1):54-60. PubMed ID: 30368643
    [Abstract] [Full Text] [Related]

  • 2. Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates.
    Alañón ME, Castle SM, Siswanto PJ, Cifuentes-Gómez T, Spencer JP.
    Food Chem; 2016 Oct 01; 208():177-84. PubMed ID: 27132838
    [Abstract] [Full Text] [Related]

  • 3. Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.
    Trognitz B, Cros E, Assemat S, Davrieux F, Forestier-Chiron N, Ayestas E, Kuant A, Scheldeman X, Hermann M.
    PLoS One; 2013 Oct 01; 8(1):e54079. PubMed ID: 23349790
    [Abstract] [Full Text] [Related]

  • 4. Simultaneous determination of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in standard reference material baking chocolate 2384, cocoa, cocoa beans, and cocoa butter.
    Risner CH.
    J Chromatogr Sci; 2008 Oct 01; 46(10):892-9. PubMed ID: 19007497
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru.
    Cortez D, Quispe-Sanchez L, Mestanza M, Oliva-Cruz M, Yoplac I, Torres C, Chavez SG.
    Curr Res Food Sci; 2023 Oct 14; 6():100494. PubMed ID: 37095830
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype.
    Pedan V, Weber C, Do T, Fischer N, Reich E, Rohn S.
    Food Chem; 2018 Nov 30; 267():277-287. PubMed ID: 29934168
    [Abstract] [Full Text] [Related]

  • 9. 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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  • 12. Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation.
    Febrianto NA, Zhu F.
    J Agric Food Chem; 2020 Aug 12; 68(32):8658-8675. PubMed ID: 32662271
    [Abstract] [Full Text] [Related]

  • 13. Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon.
    Caprioli G, Fiorini D, Maggi F, Nicoletti M, Ricciutelli M, Toniolo C, Prosper B, Vittori S, Sagratini G.
    Int J Food Sci Nutr; 2016 Jun 12; 67(4):422-30. PubMed ID: 27055484
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  • 15. Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii.
    Chagas Junior GCA, Ferreira NR, Gloria MBA, Martins LHDS, Lopes AS.
    Food Chem; 2021 Feb 15; 338():127834. PubMed ID: 32810810
    [Abstract] [Full Text] [Related]

  • 16. Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans.
    Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA, Kris-Etherton PM.
    Am J Clin Nutr; 2001 Nov 15; 74(5):596-602. PubMed ID: 11684527
    [Abstract] [Full Text] [Related]

  • 17. Chemical and biological properties of cocoa beans affected by processing: a review.
    Febrianto NA, Wang S, Zhu F.
    Crit Rev Food Sci Nutr; 2022 Nov 15; 62(30):8403-8434. PubMed ID: 34047627
    [Abstract] [Full Text] [Related]

  • 18. Thinned stone fruits are a source of polyphenols and antioxidant compounds.
    Redondo D, Arias E, Oria R, Venturini ME.
    J Sci Food Agric; 2017 Feb 15; 97(3):902-910. PubMed ID: 27219821
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Methylxanthine composition and consumption patterns of cocoa and chocolate products.
    Shively CA, Tarka SM.
    Prog Clin Biol Res; 1984 Mar 15; 158():149-78. PubMed ID: 6396642
    [Abstract] [Full Text] [Related]

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