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Items: 1 to 20 of 220

1.

Experimentally modelling cocoa bean fermentation reveals key factors and their influences.

John WA, Böttcher NL, Behrends B, Corno M, D'souza RN, Kuhnert N, Ullrich MS.

Food Chem. 2020 Jan 1;302:125335. doi: 10.1016/j.foodchem.2019.125335. Epub 2019 Aug 8.

PMID:
31416001
2.

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. doi: 10.1021/acs.jafc.9b03448. Epub 2019 Aug 16.

PMID:
31334642
3.

Linking cocoa varietals and microbial diversity of Nicaraguan fine cocoa bean fermentations and their impact on final cocoa quality appreciation.

Papalexandratou Z, Kaasik K, Kauffmann LV, Skorstengaard A, Bouillon G, Espensen JL, Hansen LH, Jakobsen RR, Blennow A, Krych L, Castro-Mejía JL, Nielsen DS.

Int J Food Microbiol. 2019 Sep 2;304:106-118. doi: 10.1016/j.ijfoodmicro.2019.05.012. Epub 2019 Jun 2.

PMID:
31176963
4.

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). pii: E884. doi: 10.3390/nu11040884. Review.

5.

Uptake of adenine by purine permeases of Coffea canephora.

Kakegawa H, Shitan N, Kusano H, Ogita S, Yazaki K, Sugiyama A.

Biosci Biotechnol Biochem. 2019 Jul;83(7):1300-1305. doi: 10.1080/09168451.2019.1606698. Epub 2019 Apr 18.

PMID:
30999827
6.

Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation.

Febrianto NA, Zhu F.

J Agric Food Chem. 2019 Mar 20;67(11):3150-3158. doi: 10.1021/acs.jafc.8b06418. Epub 2019 Mar 7.

PMID:
30794392
7.

Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations.

Ruggirello M, Nucera D, Cannoni M, Peraino A, Rosso F, Fontana M, Cocolin L, Dolci P.

Food Res Int. 2019 Jan;115:519-525. doi: 10.1016/j.foodres.2018.10.002. Epub 2018 Oct 6.

PMID:
30599973
8.

Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation.

John WA, Böttcher NL, Aßkamp M, Bergounhou A, Kumari N, Ho PW, D'Souza RN, Nevoigt E, Ullrich MS.

Food Chem. 2019 Apr 25;278:786-794. doi: 10.1016/j.foodchem.2018.11.108. Epub 2018 Dec 2.

PMID:
30583444
9.

Procyanidin trimer C1 reactivates latent HIV as a triple combination therapy with kansui and JQ1.

Cary DC, Peterlin BM.

PLoS One. 2018 Nov 26;13(11):e0208055. doi: 10.1371/journal.pone.0208055. eCollection 2018.

10.

Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation.

Romanens E, Freimüller Leischtfeld S, Volland A, Stevens MJA, Krähenmann U, Isele D, Fischer B, Meile L, Miescher Schwenninger S.

Int J Food Microbiol. 2019 Feb 2;290:262-272. doi: 10.1016/j.ijfoodmicro.2018.10.001. Epub 2018 Oct 9.

PMID:
30408647
11.

Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.

Dang YKT, Nguyen HVH.

Plant Foods Hum Nutr. 2019 Mar;74(1):54-60. doi: 10.1007/s11130-018-0700-3.

PMID:
30368643
12.

Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent.

Okiyama DCG, Soares ID, Cuevas MS, Crevelin EJ, Moraes LAB, Melo MP, Oliveira AL, Rodrigues CEC.

Food Res Int. 2018 Dec;114:20-29. doi: 10.1016/j.foodres.2018.07.055. Epub 2018 Jul 31.

PMID:
30361017
13.

Synthesis and testing of novel alternative oxidase (AOX) inhibitors with antifungal activity against Moniliophthora perniciosa (Stahel), the causal agent of witches' broom disease of cocoa, and other phytopathogens.

Barsottini MR, Pires BA, Vieira ML, Pereira JG, Costa PC, Sanitá J, Coradini A, Mello F, Marschalk C, Silva EM, Paschoal D, Figueira A, Rodrigues FH, Cordeiro AT, Miranda PC, Oliveira PS, Sforça ML, Carazzolle MF, Rocco SA, Pereira GA.

Pest Manag Sci. 2019 May;75(5):1295-1303. doi: 10.1002/ps.5243. Epub 2018 Dec 3.

PMID:
30350447
14.

Antibacterial and Antibiotic-Potentiating Activities of Thirteen Cameroonian Edible Plants against Gram-Negative Resistant Phenotypes.

Nayim P, Mbaveng AT, Wamba BEN, Fankam AG, Dzotam JK, Kuete V.

ScientificWorldJournal. 2018 Sep 10;2018:4020294. doi: 10.1155/2018/4020294. eCollection 2018.

15.

Sensitivity of Yeast Mutants Deficient in Mitochondrial or Vacuolar ABC Transporters to Pathogenesis-Related Protein TcPR-10 of Theobroma cacao.

Barreto LR, Barreto T, Melo S, Pungartnik C, Brendel M.

Biology (Basel). 2018 Jun 13;7(2). pii: E35. doi: 10.3390/biology7020035.

16.

Anti-inflammatory activity of Theobroma cacao L. stem bark ethanol extract and its fractions in experimental models.

Oyeleke SA, Ajayi AM, Umukoro S, Aderibigbe AO, Ademowo OG.

J Ethnopharmacol. 2018 Aug 10;222:239-248. doi: 10.1016/j.jep.2018.04.050. Epub 2018 May 4.

PMID:
29733944
17.

Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.

Ho VTT, Fleet GH, Zhao J.

Int J Food Microbiol. 2018 Aug 20;279:43-56. doi: 10.1016/j.ijfoodmicro.2018.04.040. Epub 2018 Apr 27.

PMID:
29727857
18.

Production of xylitol and bio-detoxification of cocoa pod husk hemicellulose hydrolysate by Candida boidinii XM02G.

Santana NB, Dias JCT, Rezende RP, Franco M, Oliveira LKS, Souza LO.

PLoS One. 2018 Apr 11;13(4):e0195206. doi: 10.1371/journal.pone.0195206. eCollection 2018.

19.

Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans.

Stanley TH, Van Buiten CB, Baker SA, Elias RJ, Anantheswaran RC, Lambert JD.

Food Chem. 2018 Jul 30;255:414-420. doi: 10.1016/j.foodchem.2018.02.036. Epub 2018 Feb 8.

20.

Characterization of triacylglycerols in unfermented cocoa beans by HPLC-ESI mass spectrometry.

Sirbu D, Corno M, Ullrich MS, Kuhnert N.

Food Chem. 2018 Jul 15;254:232-240. doi: 10.1016/j.foodchem.2018.01.194. Epub 2018 Feb 2.

PMID:
29548447

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