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Journal Abstract Search

150 related items for PubMed ID: 32260255

  • 1. Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content.
    Urbańska B, Szafrański T, Kowalska H, Kowalska J.
    Antioxidants (Basel); 2020 Apr 03; 9(4):. PubMed ID: 32260255
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World.
    Urbańska B, Kowalska J.
    Antioxidants (Basel); 2019 Aug 06; 8(8):. PubMed ID: 31390779
    [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 06; 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. 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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  • 7. From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo.
    Di Mattia CD, Sacchetti G, Mastrocola D, Serafini M.
    Front Immunol; 2017 May 31; 8():1207. PubMed ID: 29033932
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  • 9. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility.
    Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N.
    Crit Rev Food Sci Nutr; 2024 May 31; 64(25):9082-9094. PubMed ID: 37154036
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  • 12. Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate.
    Jaćimović S, Popović-Djordjević J, Sarić B, Krstić A, Mickovski-Stefanović V, Pantelić NĐ.
    Foods; 2022 May 17; 11(10):. PubMed ID: 35627015
    [Abstract] [Full Text] [Related]

  • 13. 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 17; 74(6):C456-61. PubMed ID: 19723182
    [Abstract] [Full Text] [Related]

  • 14. Polyphenol-Retaining Decaffeinated Cocoa Powder Obtained by Supercritical Carbon Dioxide Extraction and Its Antioxidant Activity.
    Kobori K, Maruta Y, Mineo S, Shigematsu T, Hirayama M.
    Foods; 2013 Oct 14; 2(4):462-477. PubMed ID: 28239130
    [Abstract] [Full Text] [Related]

  • 15. Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health?
    Jalil AM, Ismail A.
    Molecules; 2008 Sep 16; 13(9):2190-219. PubMed ID: 18830150
    [Abstract] [Full Text] [Related]

  • 16. Effect of Cocoa Roasting on Chocolate Polyphenols Evolution.
    La Mantia A, Ianni F, Schoubben A, Cespi M, Lisjak K, Guarnaccia D, Sardella R, Blasi P.
    Antioxidants (Basel); 2023 Feb 13; 12(2):. PubMed ID: 36830027
    [Abstract] [Full Text] [Related]

  • 17. Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.
    Dybkowska E, Sadowska A, Rakowska R, Dębowska M, Świderski F, Świąder K.
    Rocz Panstw Zakl Hig; 2017 Feb 13; 68(4):347-353. PubMed ID: 29265388
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  • 18. Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate.
    Guckenbiehl Y, Martin A, Ortner E, Rothkopf I, Schweiggert-Weisz U, Buettner A, Naumann-Gola S.
    Food Res Int; 2022 Dec 13; 162(Pt B):112063. PubMed ID: 36461389
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  • 19. Physical properties and bioactive constituents of powdered mixtures and drinks prepared with cocoa and various sweeteners.
    Belscak-Cvitanović A, Benković M, Komes D, Bauman I, Horzić D, Dujmić F, Matijasec M.
    J Agric Food Chem; 2010 Jun 23; 58(12):7187-95. PubMed ID: 20509612
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  • 20. Methylxanthine composition and consumption patterns of cocoa and chocolate products.
    Shively CA, Tarka SM.
    Prog Clin Biol Res; 1984 Jun 23; 158():149-78. PubMed ID: 6396642
    [Abstract] [Full Text] [Related]

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