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Pubmed for Handhelds

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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
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  • 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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  • 5. 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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  • 13. 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
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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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  • 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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  • 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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