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Journal Abstract Search

171 related items for PubMed ID: 32893948

  • 1. 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; 56(1):e4651. PubMed ID: 32893948
    [Abstract] [Full Text] [Related]

  • 2. 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; 113():234-244. PubMed ID: 30195517
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Cocoa content influences chocolate molecular profile investigated by MALDI-TOF mass spectrometry.
    Bonatto CC, Silva LP.
    J Sci Food Agric; 2015 Jun 15; 95(8):1753-6. PubMed ID: 24827806
    [Abstract] [Full Text] [Related]

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  • 6. LC-MS/MS based molecular networking approach for the identification of cocoa phenolic metabolites in human urine.
    Hakeem Said I, Truex JD, Heidorn C, Retta MB, Petrov DD, Haka S, Kuhnert N.
    Food Res Int; 2020 Jun 15; 132():109119. PubMed ID: 32331646
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  • 8. Analysis of minor low molecular weight carbohydrates in cocoa beans by chromatographic techniques coupled to mass spectrometry.
    Megías-Pérez R, Ruiz-Matute AI, Corno M, Kuhnert N.
    J Chromatogr A; 2019 Jan 11; 1584():135-143. PubMed ID: 30554780
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  • 9. Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates.
    Godočiková L, Ivanišová E, Zaguła G, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Kowalczewski PŁ, Kačániová M.
    Molecules; 2020 Aug 11; 25(16):. PubMed ID: 32796548
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  • 11. Determination of polyphenolic profiles by liquid chromatography-electrospray-tandem mass spectrometry for the authentication of fruit extracts.
    Puigventós L, Navarro M, Alechaga É, Núñez O, Saurina J, Hernández-Cassou S, Puignou L.
    Anal Bioanal Chem; 2015 Jan 11; 407(2):597-608. PubMed ID: 25370163
    [Abstract] [Full Text] [Related]

  • 12. Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate.
    Tuenter E, Delbaere C, De Winne A, Bijttebier S, Custers D, Foubert K, Van Durme J, Messens K, Dewettinck K, Pieters L.
    Food Res Int; 2020 Apr 11; 130():108943. PubMed ID: 32156387
    [Abstract] [Full Text] [Related]

  • 13. Sniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS.
    Acierno V, de Jonge L, van Ruth S.
    Food Res Int; 2020 Jul 11; 133():109212. PubMed ID: 32466947
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  • 15. 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]

  • 16. Cocoa and chocolate are sources of vitamin D2.
    Kühn J, Schröter A, Hartmann BM, Stangl GI.
    Food Chem; 2018 Dec 15; 269():318-320. PubMed ID: 30100440
    [Abstract] [Full Text] [Related]

  • 17. Food fingerprinting: Mass spectrometric determination of the cocoa shell content (Theobroma cacao L.) in cocoa products by HPLC-QTOF-MS.
    Cain N, Alka O, Segelke T, von Wuthenau K, Kohlbacher O, Fischer M.
    Food Chem; 2019 Nov 15; 298():125013. PubMed ID: 31260999
    [Abstract] [Full Text] [Related]

  • 18. 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
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  • 19. A fast semi-quantitative screening for cocoa content in chocolates using MALDI-MSI.
    de Oliveira DN, Camargo ACB, Melo CFOR, Catharino RR.
    Food Res Int; 2018 Jan 14; 103():8-11. PubMed ID: 29389646
    [Abstract] [Full Text] [Related]

  • 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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