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412 related items for PubMed ID: 30794392

  • 1. 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]

  • 2. Diversity in Composition of Bioactive Compounds Among 26 Cocoa Genotypes.
    Febrianto NA, Zhu F.
    J Agric Food Chem; 2019 Aug 28; 67(34):9501-9509. PubMed ID: 31334642
    [Abstract] [Full Text] [Related]

  • 3. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn.
    Oracz J, Nebesny E, Żyżelewicz D.
    Food Res Int; 2019 Jan 28; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

  • 4. 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]

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

  • 6. Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.
    Hue C, Brat P, Gunata Z, Samaniego I, Servent A, Morel G, Kapitan A, Boulanger R, Davrieux F.
    J Agric Food Chem; 2014 Oct 15; 62(41):10136-42. PubMed ID: 25259956
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers.
    De Taeye C, Eyamo Evina VJ, Caullet G, Niemenak N, Collin S.
    J Agric Food Chem; 2016 Nov 23; 64(46):8876-8885. PubMed ID: 27934293
    [Abstract] [Full Text] [Related]

  • 9. 1H NMR study of fermented cocoa (Theobroma cacao L.) beans.
    Caligiani A, Acquotti D, Cirlini M, Palla G.
    J Agric Food Chem; 2010 Dec 08; 58(23):12105-11. PubMed ID: 21047135
    [Abstract] [Full Text] [Related]

  • 10. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT, Nguyen HVH.
    Plant Foods Hum Nutr; 2019 Mar 08; 74(1):54-60. PubMed ID: 30368643
    [Abstract] [Full Text] [Related]

  • 11. Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans.
    D'Souza RN, Grimbs S, Behrends B, Bernaert H, Ullrich MS, Kuhnert N.
    Food Res Int; 2017 Sep 08; 99(Pt 1):550-559. PubMed ID: 28784516
    [Abstract] [Full Text] [Related]

  • 12. Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.
    De Taeye C, Caullet G, Eyamo Evina VJ, Collin S.
    J Agric Food Chem; 2017 Mar 01; 65(8):1715-1723. PubMed ID: 28207258
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 14. Effect of fermentation and drying on cocoa polyphenols.
    Albertini B, Schoubben A, Guarnaccia D, Pinelli F, Della Vecchia M, Ricci M, Di Renzo GC, Blasi P.
    J Agric Food Chem; 2015 Nov 18; 63(45):9948-53. PubMed ID: 26086521
    [Abstract] [Full Text] [Related]

  • 15. 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 Nov 18; 6():100494. PubMed ID: 37095830
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa.
    De Taeye C, Cibaka ML, Jerkovic V, Collin S.
    J Agric Food Chem; 2014 Sep 10; 62(36):9002-16. PubMed ID: 25167469
    [Abstract] [Full Text] [Related]

  • 18. 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 10; 64(12):2581-7. PubMed ID: 11210120
    [Abstract] [Full Text] [Related]

  • 19. GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin.
    Caligiani A, Cirlini M, Palla G, Ravaglia R, Arlorio M.
    Chirality; 2007 May 05; 19(4):329-34. PubMed ID: 17357118
    [Abstract] [Full Text] [Related]

  • 20. Analysis of Cocoa Proanthocyanidins Using Reversed Phase High-Performance Liquid Chromatography and Electrochemical Detection: Application to Studies on the Effect of Alkaline Processing.
    Stanley TH, Smithson AT, Neilson AP, Anantheswaran RC, Lambert JD.
    J Agric Food Chem; 2015 Jul 01; 63(25):5970-5. PubMed ID: 26042917
    [Abstract] [Full Text] [Related]

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