Similar articles for PMID: 21699218

Year	Number of Results
1949	1
1950	1
1952	1
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1977	1
1978	1
1984	1
1985	1
1990	1
1994	2
1996	1
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2000	9
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2002	12
2003	12
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2005	12
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2008	13
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2013	28
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2015	28
2016	32
2017	23
2018	35
2019	34
2020	35
2021	31
2022	24
2023	5
2024	0

1

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. Langer S, et al. J Agric Food Chem. 2011 Aug 10;59(15):8435-41. doi: 10.1021/jf201398t. Epub 2011 Jul 11. J Agric Food Chem. 2011. PMID: 21699218

2

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. Miller KB, et al. J Agric Food Chem. 2009 Oct 14;57(19):9169-80. doi: 10.1021/jf901821x. J Agric Food Chem. 2009. PMID: 19754118

3

Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates.

Alañón ME, Castle SM, Siswanto PJ, Cifuentes-Gómez T, Spencer JP. Alañón ME, et al. Food Chem. 2016 Oct 1;208:177-84. doi: 10.1016/j.foodchem.2016.03.116. Epub 2016 Apr 1. Food Chem. 2016. PMID: 27132838

4

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. Cooper KA, et al. J Agric Food Chem. 2008 Jan 9;56(1):260-5. doi: 10.1021/jf072153c. Epub 2007 Dec 1. J Agric Food Chem. 2008. PMID: 18052039

5

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. Stahl L, et al. J Food Sci. 2009 Aug;74(6):C456-61. doi: 10.1111/j.1750-3841.2009.01226.x. J Food Sci. 2009. PMID: 19723182

6

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. Miller KB, et al. J Agric Food Chem. 2006 May 31;54(11):4062-8. doi: 10.1021/jf060290o. J Agric Food Chem. 2006. PMID: 16719535

7

Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.

Gu L, House SE, Wu X, Ou B, Prior RL. Gu L, et al. J Agric Food Chem. 2006 May 31;54(11):4057-61. doi: 10.1021/jf060360r. J Agric Food Chem. 2006. PMID: 16719534

8

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. Gossai D, et al. Pharmazie. 2009 Mar;64(3):202-9. Pharmazie. 2009. PMID: 19348344

9

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. Cooper KA, et al. J Agric Food Chem. 2007 Apr 18;55(8):2841-7. doi: 10.1021/jf063277c. Epub 2007 Mar 16. J Agric Food Chem. 2007. PMID: 17362030

10

Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process.

Andres-Lacueva C, Monagas M, Khan N, Izquierdo-Pulido M, Urpi-Sarda M, Permanyer J, Lamuela-Raventós RM. Andres-Lacueva C, et al. J Agric Food Chem. 2008 May 14;56(9):3111-7. doi: 10.1021/jf0728754. Epub 2008 Apr 16. J Agric Food Chem. 2008. PMID: 18412367

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