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Journal Abstract Search

312 related items for PubMed ID: 33922933

  • 21. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility.
    Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N.
    Crit Rev Food Sci Nutr; 2024; 64(25):9082-9094. PubMed ID: 37154036
    [Abstract] [Full Text] [Related]

  • 22. Chocolate: food as medicine/medicine as food.
    Keen CL.
    J Am Coll Nutr; 2001 Oct; 20(5 Suppl):436S-439S; discussion 440S-442S. PubMed ID: 11603654
    [Abstract] [Full Text] [Related]

  • 23. Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.
    Hammerstone JF, Lazarus SA, Mitchell AE, Rucker R, Schmitz HH.
    J Agric Food Chem; 1999 Feb; 47(2):490-6. PubMed ID: 10563922
    [Abstract] [Full Text] [Related]

  • 24. 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]

  • 25. Influence of cocoa flavanols and procyanidins on free radical-induced human erythrocyte hemolysis.
    Zhu QY, Schramm DD, Gross HB, Holt RR, Kim SH, Yamaguchi T, Kwik-Uribe CL, Keen CL.
    Clin Dev Immunol; 2005 Mar 23; 12(1):27-34. PubMed ID: 15712596
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  • 26. 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
    [Abstract] [Full Text] [Related]

  • 27. 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
    [Abstract] [Full Text] [Related]

  • 28. Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols.
    Fayeulle N, Meudec E, Boulet JC, Vallverdu-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N.
    J Agric Food Chem; 2019 Mar 06; 67(9):2723-2731. PubMed ID: 30761902
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  • 29. Obtention and characterization of phenolic extracts from different cocoa sources.
    Ortega N, Romero MP, Macià A, Reguant J, Anglès N, Morelló JR, Motilva MJ.
    J Agric Food Chem; 2008 Oct 22; 56(20):9621-7. PubMed ID: 18821769
    [Abstract] [Full Text] [Related]

  • 30. Determination of total procyanidins in selected chocolate and confectionery products using DMAC.
    Payne MJ, Hurst WJ, Stuart DA, Ou B, Fan E, Ji H, Kou Y.
    J AOAC Int; 2010 Oct 22; 93(1):89-96. PubMed ID: 20334169
    [Abstract] [Full Text] [Related]

  • 31. Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography.
    Esatbeyoglu T, Wray V, Winterhalter P.
    Food Chem; 2015 Jul 15; 179():278-89. PubMed ID: 25722166
    [Abstract] [Full Text] [Related]

  • 32. Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.
    Dang YKT, Nguyen HVH.
    Plant Foods Hum Nutr; 2019 Mar 15; 74(1):54-60. PubMed ID: 30368643
    [Abstract] [Full Text] [Related]

  • 33. Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans.
    Stanley TH, Van Buiten CB, Baker SA, Elias RJ, Anantheswaran RC, Lambert JD.
    Food Chem; 2018 Jul 30; 255():414-420. PubMed ID: 29571495
    [Abstract] [Full Text] [Related]

  • 34. Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World.
    Urbańska B, Kowalska J.
    Antioxidants (Basel); 2019 Aug 06; 8(8):. PubMed ID: 31390779
    [Abstract] [Full Text] [Related]

  • 35. Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.
    González AFR, García GAG, Polanía-Hincapié PA, López LJ, Suárez JC.
    PLoS One; 2024 Aug 06; 19(10):e0306680. PubMed ID: 39361591
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  • 36. Polyphenols: Inflammation.
    Natsume M.
    Curr Pharm Des; 2018 Aug 06; 24(2):191-202. PubMed ID: 29119920
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  • 37. 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
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  • 38. Flavanols and methylxanthines in commercially available dark chocolate: a study of the correlation with nonfat cocoa solids.
    Langer S, Marshall LJ, Day AJ, Morgan MR.
    J Agric Food Chem; 2011 Aug 10; 59(15):8435-41. PubMed ID: 21699218
    [Abstract] [Full Text] [Related]

  • 39. 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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  • 40. Theobroma cacao L., the Food of the Gods: a scientific approach beyond myths and claims.
    Rusconi M, Conti A.
    Pharmacol Res; 2010 Jan 09; 61(1):5-13. PubMed ID: 19735732
    [Abstract] [Full Text] [Related]

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