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Journal Abstract Search

312 related items for PubMed ID: 33922933

  • 41. Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract.
    Lončarević I, Pajin B, Tumbas Šaponjac V, Petrović J, Vulić J, Fišteš A, Jovanović P.
    J Sci Food Agric; 2019 Oct; 99(13):5834-5841. PubMed ID: 31206711
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  • 42. Effect of fermentation and drying on cocoa polyphenols.
    Albertini B, Schoubben A, Guarnaccia D, Pinelli F, Della Vecchia M, Ricci M, Di Renzo GC, Blasi P.
    J Agric Food Chem; 2015 Nov 18; 63(45):9948-53. PubMed ID: 26086521
    [Abstract] [Full Text] [Related]

  • 43. HPLC-MS-based design of experiments approach on cocoa roasting.
    Andruszkiewicz PJ, Corno M, Kuhnert N.
    Food Chem; 2021 Oct 30; 360():129694. PubMed ID: 33989875
    [Abstract] [Full Text] [Related]

  • 44. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.
    Stark T, Bareuther S, Hofmann T.
    J Agric Food Chem; 2005 Jun 29; 53(13):5407-18. PubMed ID: 15969527
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  • 45. Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.
    Hu S, Kim BY, Baik MY.
    Food Chem; 2016 Mar 01; 194():1089-94. PubMed ID: 26471657
    [Abstract] [Full Text] [Related]

  • 46. Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass.
    de Jesus Silva G, Gonçalves BRF, de Jesus JC, Vidigal MCTR, Minim LA, Ferreira SO, Bonomo RCF, Ferrão SPB.
    J Texture Stud; 2019 Dec 01; 50(6):547-555. PubMed ID: 31276201
    [Abstract] [Full Text] [Related]

  • 47. Polyphenols from peanut skins and their free radical-scavenging effects.
    Lou H, Yuan H, Ma B, Ren D, Ji M, Oka S.
    Phytochemistry; 2004 Aug 01; 65(16):2391-9. PubMed ID: 15381013
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  • 48. Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate.
    Kruszewski B, Obiedziński MW.
    J Agric Food Chem; 2020 Feb 26; 68(8):2562-2569. PubMed ID: 32003990
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  • 49. 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]

  • 50. Relationship between procyanidin and flavor contents of cocoa liquors from different origins.
    Counet C, Ouwerx C, Rosoux D, Collin S.
    J Agric Food Chem; 2004 Oct 06; 52(20):6243-9. PubMed ID: 15453694
    [Abstract] [Full Text] [Related]

  • 51. Assessment of the effect of type of dairy product and of chocolate matrix on the oral absorption of monomeric chocolate flavanols in a small animal model.
    Gossai D, Lau-Cam CA.
    Pharmazie; 2009 Mar 06; 64(3):202-9. PubMed ID: 19348344
    [Abstract] [Full Text] [Related]

  • 52. Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans.
    Wan Y, Vinson JA, Etherton TD, Proch J, Lazarus SA, Kris-Etherton PM.
    Am J Clin Nutr; 2001 Nov 06; 74(5):596-602. PubMed ID: 11684527
    [Abstract] [Full Text] [Related]

  • 53. Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.
    De Taeye C, Caullet G, Eyamo Evina VJ, Collin S.
    J Agric Food Chem; 2017 Mar 01; 65(8):1715-1723. PubMed ID: 28207258
    [Abstract] [Full Text] [Related]

  • 54. Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits.
    Tee YK, Bariah K, Hisyam Zainudin B, Samuel Yap KC, Ong NG.
    J Sci Food Agric; 2022 Mar 15; 102(4):1576-1585. PubMed ID: 34405409
    [Abstract] [Full Text] [Related]

  • 55. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate?
    Salvador I, Massarioli AP, Silva AP, Malaguetta H, Melo PS, Alencar SM.
    J Sci Food Agric; 2019 Jan 15; 99(1):83-89. PubMed ID: 29797329
    [Abstract] [Full Text] [Related]

  • 56. Flavanol and procyanidin content (by degree of polymerization 1-10) of chocolate, cocoa liquors, cocoa powders, and cocoa extracts: first action 2012.24.
    Robbins RJ, Leonczak J, Li J, Johnson JC, Collins T, Kwik-Uribe C, Schmitz HH.
    J AOAC Int; 2013 Jan 15; 96(4):705-11. PubMed ID: 24000740
    [Abstract] [Full Text] [Related]

  • 57. Isolation and structure elucidation of phenolic antioxidants from Tamarind (Tamarindus indica L.) seeds and pericarp.
    Sudjaroen Y, Haubner R, Würtele G, Hull WE, Erben G, Spiegelhalder B, Changbumrung S, Bartsch H, Owen RW.
    Food Chem Toxicol; 2005 Nov 15; 43(11):1673-82. PubMed ID: 16000233
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  • 58. Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk.
    Aidoo H, Sakyi-Dawson E, Abbey L, Tano-Debrah K, Saalia FK.
    J Sci Food Agric; 2012 Jan 30; 92(2):224-31. PubMed ID: 21815159
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  • 59. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
    Marseglia A, Musci M, Rinaldi M, Palla G, Caligiani A.
    Food Res Int; 2020 Jun 30; 132():109101. PubMed ID: 32331661
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  • 60. Diversity in Composition of Bioactive Compounds Among 26 Cocoa Genotypes.
    Febrianto NA, Zhu F.
    J Agric Food Chem; 2019 Aug 28; 67(34):9501-9509. PubMed ID: 31334642
    [Abstract] [Full Text] [Related]

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