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Items: 1 to 20 of 151

1.

Chemical composition and flavor of ecuadorian cocoa liquor.

Luna F, Crouzillat D, Cirou L, Bucheli P.

J Agric Food Chem. 2002 Jun 5;50(12):3527-32.

PMID:
12033823
2.

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
3.

Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.

Papalexandratou Z, Falony G, Romanens E, Jimenez JC, Amores F, Daniel HM, De Vuyst L.

Appl Environ Microbiol. 2011 Nov;77(21):7698-714. doi: 10.1128/AEM.05523-11. Epub 2011 Sep 16.

4.
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Effect of fat content on the digestibility and bioaccessibility of cocoa polyphenol by an in vitro digestion model.

Ortega N, Reguant J, Romero MP, Macià A, Motilva MJ.

J Agric Food Chem. 2009 Jul 8;57(13):5743-9. doi: 10.1021/jf900591q.

PMID:
19492841
6.

Yeasts are essential for cocoa bean fermentation.

Ho VT, Zhao J, Fleet G.

Int J Food Microbiol. 2014 Mar 17;174:72-87. doi: 10.1016/j.ijfoodmicro.2013.12.014. Epub 2013 Dec 27.

PMID:
24462702
7.

Analyses of polyphenols in cacao liquor, cocoa, and chocolate by normal-phase and reversed-phase HPLC.

Natsume M, Osakabe N, Yamagishi M, Takizawa T, Nakamura T, Miyatake H, Hatano T, Yoshida T.

Biosci Biotechnol Biochem. 2000 Dec;64(12):2581-7.

8.

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.

J Agric Food Chem. 2008 Jan 9;56(1):260-5. Epub 2007 Dec 1.

PMID:
18052039
9.

The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.

Copetti MV, Iamanaka BT, Mororó RC, Pereira JL, Frisvad JC, Taniwaki MH.

Int J Food Microbiol. 2012 Apr 16;155(3):158-64. doi: 10.1016/j.ijfoodmicro.2012.01.026. Epub 2012 Feb 4.

PMID:
22349177
10.

The effect of cocoa polyphenols on the growth, metabolism, and biofilm formation by Streptococcus mutans and Streptococcus sanguinis.

Percival RS, Devine DA, Duggal MS, Chartron S, Marsh PD.

Eur J Oral Sci. 2006 Aug;114(4):343-8.

PMID:
16911106
11.

Cocoa polyphenols and their influence on parameters involved in ex vivo skin restructuring.

Gasser P, Lati E, Peno-Mazzarino L, Bouzoud D, Allegaert L, Bernaert H.

Int J Cosmet Sci. 2008 Oct;30(5):339-45. doi: 10.1111/j.1468-2494.2008.00457.x.

PMID:
18822039
12.
13.

Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra.

Nielsen DS, Snitkjaer P, van den Berg F.

Int J Food Microbiol. 2008 Jul 15;125(2):133-40. doi: 10.1016/j.ijfoodmicro.2008.03.040. Epub 2008 Apr 4.

PMID:
18499292
14.
15.

Antimutagenic activity of cacao: inhibitory effect of cacao liquor polyphenols on the mutagenic action of heterocyclic amines.

Yamagishi M, Natsume M, Nagaki A, Adachi T, Osakabe N, Takizawa T, Kumon H, Osawa T.

J Agric Food Chem. 2000 Oct;48(10):5074-8.

PMID:
11052780
16.

Obtention and characterization of phenolic extracts from different cocoa sources.

Ortega N, Romero MP, Macià A, Reguant J, Anglès N, Morelló JR, Motilva MJ.

J Agric Food Chem. 2008 Oct 22;56(20):9621-7. doi: 10.1021/jf8014415. Epub 2008 Sep 27.

PMID:
18821769
17.

Antioxidant polyphenols in tea, cocoa, and wine.

Dreosti IE.

Nutrition. 2000 Jul-Aug;16(7-8):692-4. Review. No abstract available.

PMID:
10906600
18.

Relationship between procyanidin and flavor contents of cocoa liquors from different origins.

Counet C, Ouwerx C, Rosoux D, Collin S.

J Agric Food Chem. 2004 Oct 6;52(20):6243-9.

PMID:
15453694
19.

Effects of cacao liquor polyphenols on cardiovascular and autonomic nervous functions in hypercholesterolaemic rabbits.

Akita M, Kuwahara M, Itoh F, Nakano Y, Osakabe N, Kurosawa T, Tsubone H.

Basic Clin Pharmacol Toxicol. 2008 Dec;103(6):581-7. doi: 10.1111/j.1742-7843.2008.00331.x.

20.

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 Nov 18;63(45):9948-53. doi: 10.1021/acs.jafc.5b01062. Epub 2015 Jul 6.

PMID:
26086521

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