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PUBMED FOR HANDHELDS

Journal Abstract Search

361 related items for PubMed ID: 30761902

  • 1. Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols.
    Fayeulle N, Meudec E, Boulet JC, Vallverdu-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N.
    J Agric Food Chem; 2019 Mar 06; 67(9):2723-2731. PubMed ID: 30761902
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans.
    Fayeulle N, Preys S, Roger JM, Boulanger R, Hue C, Cheynier V, Sommerer N.
    Metabolites; 2020 Jul 29; 10(8):. PubMed ID: 32751281
    [Abstract] [Full Text] [Related]

  • 4. 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 29; 113():234-244. PubMed ID: 30195517
    [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. 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 14; 33(4):589-592. PubMed ID: 29126366
    [Abstract] [Full Text] [Related]

  • 7. Multi-block classification of chocolate and cocoa samples into sensory poles.
    Biancolillo A, Preys S, Gaci B, Le-Quere JL, Laboure H, Deuscher Z, Cheynier V, Sommerer N, Fayeulle N, Costet P, Hue C, Boulanger R, Alary K, Lebrun M, Christine Lahon M, Morel G, Maraval I, Davrieux F, Roger JM.
    Food Chem; 2021 Mar 15; 340():127904. PubMed ID: 32890856
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 64(12):2581-7. PubMed ID: 11210120
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars.
    Grassia M, Messia MC, Marconi E, Demirkol ȪŞ, Erdoğdu F, Sarghini F, Cinquanta L, Corona O, Planeta D.
    Plant Foods Hum Nutr; 2021 Dec 12; 76(4):449-457. PubMed ID: 34490555
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. From untargeted metabolomics to the multiple reaction monitoring-based quantification of polyphenols in chocolates from different geographical areas.
    Pinto G, Aurilia M, Illiano A, Fontanarosa C, Sannia G, Trifuoggi M, Lettera V, Sperandeo R, Pucci P, Amoresano A.
    J Mass Spectrom; 2021 Jan 25; 56(1):e4651. PubMed ID: 32893948
    [Abstract] [Full Text] [Related]

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  • 15. Cocoa Shell as a Step Forward to Functional Chocolates-Bioactive Components in Chocolates with Different Composition.
    Barišić V, Stokanović MC, Flanjak I, Doko K, Jozinović A, Babić J, Šubarić D, Miličević B, Cindrić I, Ačkar Đ.
    Molecules; 2020 Nov 23; 25(22):. PubMed ID: 33238393
    [Abstract] [Full Text] [Related]

  • 16. 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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  • 18. 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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  • 20. 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
    [Abstract] [Full Text] [Related]

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