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Journal Abstract Search

160 related items for PubMed ID: 34664589

  • 1. Effect of roasting conditions on cocoa bioactivity and gut microbiota modulation.
    Maldonado-Mateus LY, Perez-Burillo S, Lerma-Aguilera A, Hinojosa-Nogueira D, Ruíz-Pérez S, Gosalbes MJ, Francino MP, Rufián-Henares JÁ, Pastoriza de la Cueva S.
    Food Funct; 2021 Oct 19; 12(20):9680-9692. PubMed ID: 34664589
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  • 8. Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit.
    Chai KF, Chang LS, Adzahan NM, Karim R, Rukayadi Y, Ghazali HM.
    Food Chem; 2019 Jan 15; 271():298-308. PubMed ID: 30236681
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  • 9. Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential.
    Van Durme J, Ingels I, De Winne A.
    Food Chem; 2016 Aug 15; 205():66-72. PubMed ID: 27006215
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  • 10. Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.
    Mota-Gutierrez J, Barbosa-Pereira L, Ferrocino I, Cocolin L.
    Nutrients; 2019 Apr 19; 11(4):. PubMed ID: 31010207
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  • 11. 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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  • 12. Effect of in vitro digestion-fermentation on green and roasted coffee bioactivity: The role of the gut microbiota.
    Pérez-Burillo S, Mehta T, Esteban-Muñoz A, Pastoriza S, Paliy O, Ángel Rufián-Henares J.
    Food Chem; 2019 May 01; 279():252-259. PubMed ID: 30611488
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  • 13. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems.
    Oliviero T, Capuano E, Cämmerer B, Fogliano V.
    J Agric Food Chem; 2009 Jan 14; 57(1):147-52. PubMed ID: 19086900
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  • 14. Human gut microbiota fermentation of cooked eggplant, garlic, and onion supports distinct microbial communities.
    Rajakaruna S, Pérez-Burillo S, Rufián-Henares JÁ, Paliy O.
    Food Funct; 2024 Mar 04; 15(5):2751-2759. PubMed ID: 38380654
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  • 15. 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
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  • 16. Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting.
    Kothe L, Zimmermann BF, Galensa R.
    Food Chem; 2013 Dec 15; 141(4):3656-63. PubMed ID: 23993533
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  • 17. Effect of processing on the anti-inflammatory efficacy of cocoa in a high fat diet-induced mouse model of obesity.
    Weikart DK, Indukuri VV, Racine KC, Coleman KM, Kovac J, Cockburn DW, Hopfer H, Neilson AP, Lambert JD.
    J Nutr Biochem; 2022 Nov 15; 109():109117. PubMed ID: 35934271
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  • 18. 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
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  • 20. Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa.
    Peña-Correa RF, Mogol BA, Fryganas C, Fogliano V.
    J Agric Food Chem; 2023 Jul 05; 71(26):10203-10211. PubMed ID: 37352390
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