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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

353 related items for PubMed ID: 33238393

  • 1. 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]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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 11; 113():234-244. PubMed ID: 30195517
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  • 4. Predictive relationship between polyphenol and nonfat cocoa solids content of chocolate.
    Cooper KA, Campos-Giménez E, Jiménez Alvarez D, Rytz A, Nagy K, Williamson G.
    J Agric Food Chem; 2008 Jan 09; 56(1):260-5. PubMed ID: 18052039
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  • 6. Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates.
    Alañón ME, Castle SM, Siswanto PJ, Cifuentes-Gómez T, Spencer JP.
    Food Chem; 2016 Oct 01; 208():177-84. PubMed ID: 27132838
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  • 9. Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.
    Vertuani S, Scalambra E, Vittorio T, Bino A, Malisardi G, Baldisserotto A, Manfredini S.
    J Med Food; 2014 Apr 01; 17(4):512-6. PubMed ID: 24433077
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  • 14. Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts.
    Poliński S, Kowalska S, Topka P, Szydłowska-Czerniak A.
    Molecules; 2021 Sep 11; 26(18):. PubMed ID: 34576994
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  • 15. 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
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  • 16. Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate.
    Cooper KA, Campos-Giménez E, Jiménez Alvarez D, Nagy K, Donovan JL, Williamson G.
    J Agric Food Chem; 2007 Apr 18; 55(8):2841-7. PubMed ID: 17362030
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  • 17. 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
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  • 18. Phenolic and theobromine contents of commercial dark, milk and white chocolates on the Malaysian market.
    Meng CC, Jalil AM, Ismail A.
    Molecules; 2009 Jan 05; 14(1):200-9. PubMed ID: 19127248
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  • 19. 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
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  • 20. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT, Nguyen HVH.
    Plant Foods Hum Nutr; 2019 Mar 16; 74(1):54-60. PubMed ID: 30368643
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