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Journal Abstract Search

312 related items for PubMed ID: 33922933

  • 1. 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]

  • 2. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa.
    De Taeye C, Cibaka ML, Jerkovic V, Collin S.
    J Agric Food Chem; 2014 Sep 10; 62(36):9002-16. PubMed ID: 25167469
    [Abstract] [Full Text] [Related]

  • 3. Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC.
    Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T, Miyatake H, Hatano T, Yoshida T.
    Biosci Biotechnol Biochem; 2000 Dec 10; 64(12):2581-7. PubMed ID: 11210120
    [Abstract] [Full Text] [Related]

  • 4. Characterization of new flavan-3-ol derivatives in fermented cocoa beans.
    Fayeulle N, Vallverdu-Queralt A, Meudec E, Hue C, Boulanger R, Cheynier V, Sommerer N.
    Food Chem; 2018 Sep 01; 259():207-212. PubMed ID: 29680045
    [Abstract] [Full Text] [Related]

  • 5. 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 01; 113():234-244. PubMed ID: 30195517
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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]

  • 8. 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]

  • 9. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn.
    Oracz J, Nebesny E, Żyżelewicz D.
    Food Res Int; 2019 Jan 31; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

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  • 11. 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 31; 74(6):C456-61. PubMed ID: 19723182
    [Abstract] [Full Text] [Related]

  • 12. In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans.
    Indiarto R, Pranoto Y, Santoso U, Supriyanto.
    Pak J Biol Sci; 2019 Jan 31; 22(1):34-44. PubMed ID: 30796767
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  • 14. (-)-Catechin in cocoa and chocolate: occurrence and analysis of an atypical flavan-3-ol enantiomer.
    Kofink M, Papagiannopoulos M, Galensa R.
    Molecules; 2007 Jul 04; 12(7):1274-88. PubMed ID: 17909484
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 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
    [Abstract] [Full Text] [Related]

  • 17. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients.
    Payne MJ, Hurst WJ, Miller KB, Rank C, Stuart DA.
    J Agric Food Chem; 2010 Oct 13; 58(19):10518-27. PubMed ID: 20843086
    [Abstract] [Full Text] [Related]

  • 18. Roasting-induced changes in cocoa beans with respect to the mood pyramid.
    Lemarcq V, Tuenter E, Bondarenko A, Van de Walle D, De Vuyst L, Pieters L, Sioriki E, Dewettinck K.
    Food Chem; 2020 Dec 01; 332():127467. PubMed ID: 32663755
    [Abstract] [Full Text] [Related]

  • 19. Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.
    Cerit İ, Demirkol O, Avcı A, Arkan BS.
    Food Sci Technol Int; 2024 Jul 01; 30(5):450-461. PubMed ID: 36797992
    [Abstract] [Full Text] [Related]

  • 20. 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]

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