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Journal Abstract Search

157 related items for PubMed ID: 36797992

  • 1. 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; 30(5):450-461. PubMed ID: 36797992
    [Abstract] [Full Text] [Related]

  • 2. 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; 113():234-244. PubMed ID: 30195517
    [Abstract] [Full Text] [Related]

  • 3. 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; 132():109101. PubMed ID: 32331661
    [Abstract] [Full Text] [Related]

  • 4. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
    Sulaiman SF, Moon JK, Shibamoto T.
    J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
    [Abstract] [Full Text] [Related]

  • 5. 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; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Changes in key aroma compounds of Criollo cocoa beans during roasting.
    Frauendorfer F, Schieberle P.
    J Agric Food Chem; 2008 Nov 12; 56(21):10244-51. PubMed ID: 18925740
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing.
    Ioannone F, Di Mattia CD, De Gregorio M, Sergi M, Serafini M, Sacchetti G.
    Food Chem; 2015 May 01; 174():256-62. PubMed ID: 25529678
    [Abstract] [Full Text] [Related]

  • 13. Effects of roasting on phenolic composition and in vitro antioxidant capacity of Australian grown faba beans (Vicia faba L.).
    Siah S, Konczak I, Wood JA, Agboola S, Blanchard CL.
    Plant Foods Hum Nutr; 2014 Mar 01; 69(1):85-91. PubMed ID: 24414090
    [Abstract] [Full Text] [Related]

  • 14. Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.
    Schouteten JJ, Lemarcq V, Van de Walle D, Sioriki E, Dewettinck K.
    Foods; 2023 Feb 19; 12(4):. PubMed ID: 36832962
    [Abstract] [Full Text] [Related]

  • 15. Roasting and Cryogenic Grinding Enhance the Antioxidant Property of Sword Beans (Canavalia gladiata).
    Jung JY, Rhee JK.
    J Microbiol Biotechnol; 2020 Nov 28; 30(11):1706-1719. PubMed ID: 32830188
    [Abstract] [Full Text] [Related]

  • 16. Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates.
    Ac-Pangan MF, Engeseth NJ, Cadwallader KR.
    J Agric Food Chem; 2023 Jun 28; 71(25):9856-9867. PubMed ID: 37307497
    [Abstract] [Full Text] [Related]

  • 17. Antioxidant capacity of cocoa beans and chocolate assessed by FTIR.
    Batista NN, de Andrade DP, Ramos CL, Dias DR, Schwan RF.
    Food Res Int; 2016 Dec 28; 90():313-319. PubMed ID: 29195887
    [Abstract] [Full Text] [Related]

  • 18. Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes.
    Odžaković B, Džinić N, Kukrić Z, Grujić S.
    Acta Sci Pol Technol Aliment; 2016 Dec 28; 15(4):409-417. PubMed ID: 28071018
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. 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]

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