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Items: 1 to 20 of 117

1.

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.

Hurst WJ, Krake SH, Bergmeier SC, Payne MJ, Miller KB, Stuart DA.

Chem Cent J. 2011 Sep 14;5:53. doi: 10.1186/1752-153X-5-53.

2.

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. doi: 10.1021/jf102391q.

PMID:
20843086
3.

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.

J Agric Food Chem. 2009 Oct 14;57(19):9169-80. doi: 10.1021/jf901821x.

PMID:
19754118
4.

(-)-Catechin in cocoa and chocolate: occurrence and analysis of an atypical flavan-3-ol enantiomer.

Kofink M, Papagiannopoulos M, Galensa R.

Molecules. 2007 Jul 4;12(7):1274-88.

5.

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 5;19(4):329-34.

PMID:
17357118
7.

Analysis of catechins in Theobroma cacao beans by cyclodextrin-modified micellar electrokinetic chromatography.

Gotti R, Furlanetto S, Pinzauti S, Cavrini V.

J Chromatogr A. 2006 Apr 21;1112(1-2):345-52. Epub 2005 Dec 6.

PMID:
16337214
8.

Milk decreases urinary excretion but not plasma pharmacokinetics of cocoa flavan-3-ol metabolites in humans.

Mullen W, Borges G, Donovan JL, Edwards CA, Serafini M, Lean ME, Crozier A.

Am J Clin Nutr. 2009 Jun;89(6):1784-91. doi: 10.3945/ajcn.2008.27339. Epub 2009 Apr 29.

9.

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. doi: 10.1016/j.foodchem.2013.06.049. Epub 2013 Jun 20.

PMID:
23993533
11.

Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.

Hue C, Brat P, Gunata Z, Samaniego I, Servent A, Morel G, Kapitan A, Boulanger R, Davrieux F.

J Agric Food Chem. 2014 Oct 15;62(41):10136-42. doi: 10.1021/jf501070d. Epub 2014 Oct 6.

PMID:
25259956
12.

Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.

Miller KB, Hurst WJ, Payne MJ, Stuart DA, Apgar J, Sweigart DS, Ou B.

J Agric Food Chem. 2008 Sep 24;56(18):8527-33. doi: 10.1021/jf801670p. Epub 2008 Aug 19.

PMID:
18710243
13.

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.

J Agric Food Chem. 2007 Apr 18;55(8):2841-7. Epub 2007 Mar 16.

PMID:
17362030
14.

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 Jul 6. [Epub ahead of print]

PMID:
26086521
18.

Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.

Aculey PC, Snitkjaer P, Owusu M, Bassompiere M, Takrama J, Nørgaard L, Petersen MA, Nielsen DS.

J Food Sci. 2010 Aug 1;75(6):S300-7. doi: 10.1111/j.1750-3841.2010.01710.x.

PMID:
20722952
19.

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. doi: 10.1021/jf802250j.

PMID:
19086900
20.

Stability of the flavan-3-ols epicatechin and catechin and related dimeric procyanidins derived from cocoa.

Zhu QY, Holt RR, Lazarus SA, Ensunsa JL, Hammerstone JF, Schmitz HH, Keen CL.

J Agric Food Chem. 2002 Mar 13;50(6):1700-5.

PMID:
11879061
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