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Journal Abstract Search

150 related items for PubMed ID: 32260255

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried açai (Euterpe oleracea).
    Augusto P, Vissotto FZ, Bolini H.
    Food Sci Technol Int; 2019 Sep 01; 25(6):480-490. PubMed ID: 30832496
    [Abstract] [Full Text] [Related]

  • 24. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.
    Gu L, House SE, Wu X, Ou B, Prior RL.
    J Agric Food Chem; 2006 May 31; 54(11):4057-61. PubMed ID: 16719534
    [Abstract] [Full Text] [Related]

  • 25. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT, Nguyen HVH.
    Plant Foods Hum Nutr; 2019 Mar 31; 74(1):54-60. PubMed ID: 30368643
    [Abstract] [Full Text] [Related]

  • 26. Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass.
    Albak F, Tekin AR.
    J Food Sci Technol; 2015 Apr 31; 52(4):1960-70. PubMed ID: 25829576
    [Abstract] [Full Text] [Related]

  • 27. Mineral essential elements for nutrition in different chocolate products.
    Cinquanta L, Di Cesare C, Manoni R, Piano A, Roberti P, Salvatori G.
    Int J Food Sci Nutr; 2016 Nov 31; 67(7):773-8. PubMed ID: 27346251
    [Abstract] [Full Text] [Related]

  • 28. Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract.
    Lončarević I, Pajin B, Tumbas Šaponjac V, Petrović J, Vulić J, Fišteš A, Jovanović P.
    J Sci Food Agric; 2019 Oct 31; 99(13):5834-5841. PubMed ID: 31206711
    [Abstract] [Full Text] [Related]

  • 29. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.
    Ashkezary MR, Bonanno A, Todaro M, Settanni L, Gaglio R, Todaro A, Alabiso M, Maniaci G, Mazza F, Grigoli AD.
    J Food Sci; 2020 Mar 31; 85(3):556-566. PubMed ID: 32067252
    [Abstract] [Full Text] [Related]

  • 30. Changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate.
    Stewart A, Grandison A, Fagan C, Ryan A, Festring D, Parker JK.
    J Dairy Sci; 2018 Oct 31; 101(10):8822-8836. PubMed ID: 30122413
    [Abstract] [Full Text] [Related]

  • 31. Consumption of dark chocolate attenuates subsequent food intake compared with milk and white chocolate in postmenopausal women.
    Marsh CE, Green DJ, Naylor LH, Guelfi KJ.
    Appetite; 2017 Sep 01; 116():544-551. PubMed ID: 28572069
    [Abstract] [Full Text] [Related]

  • 32. 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
    [Abstract] [Full Text] [Related]

  • 33. Salmonella and the Chocolate Industry. A Review.
    D'Aoust JY.
    J Food Prot; 1977 Oct 15; 40(10):718-727. PubMed ID: 30736240
    [Abstract] [Full Text] [Related]

  • 34. Mycobiota of cocoa: from farm to chocolate.
    Copetti MV, Iamanaka BT, Frisvad JC, Pereira JL, Taniwaki MH.
    Food Microbiol; 2011 Dec 15; 28(8):1499-504. PubMed ID: 21925035
    [Abstract] [Full Text] [Related]

  • 35. Increasing the functionality of sponge cakes by mint, and cocoa powder addition.
    Sik B, Kovács K, Lakatos E, Kapcsándi V, Székelyhidi R.
    Heliyon; 2023 Sep 15; 9(9):e20029. PubMed ID: 37809425
    [Abstract] [Full Text] [Related]

  • 36. Polyphenols: Inflammation.
    Natsume M.
    Curr Pharm Des; 2018 Sep 15; 24(2):191-202. PubMed ID: 29119920
    [Abstract] [Full Text] [Related]

  • 37. Regular consumption of cocoa powder with milk increases HDL cholesterol and reduces oxidized LDL levels in subjects at high-risk of cardiovascular disease.
    Khan N, Monagas M, Andres-Lacueva C, Casas R, Urpí-Sardà M, Lamuela-Raventós RM, Estruch R.
    Nutr Metab Cardiovasc Dis; 2012 Dec 15; 22(12):1046-53. PubMed ID: 21550218
    [Abstract] [Full Text] [Related]

  • 38. 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 15; 33(4):589-592. PubMed ID: 29126366
    [Abstract] [Full Text] [Related]

  • 39. Development and storage study of reduced sugar soy containing compound chocolate.
    Pandey A, Singh G.
    J Food Sci Technol; 2011 Feb 15; 48(1):76-82. PubMed ID: 23572719
    [Abstract] [Full Text] [Related]

  • 40. 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]

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