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Items: 1 to 20 of 294

1.
2.

Extraction of methylxanthines from guaraná seeds, maté leaves, and cocoa beans using supercritical carbon dioxide and ethanol.

Saldaña MD, Zetzl C, Mohamed RS, Brunner G.

J Agric Food Chem. 2002 Aug 14;50(17):4820-6.

PMID:
12166966
3.

Methylxanthine composition and consumption patterns of cocoa and chocolate products.

Shively CA, Tarka SM Jr.

Prog Clin Biol Res. 1984;158:149-78. Review.

PMID:
6396642
4.

The toxicology of cocoa and methylxanthines: a review of the literature.

Tarka SM Jr.

Crit Rev Toxicol. 1982;9(4):275-312. Review.

PMID:
6765610
5.

Introduction to the chemistry, isolation, and biosynthesis of methylxanthines.

Tarka SM Jr, Hurst WJ.

Prog Clin Biol Res. 1984;158:9-16. Review. No abstract available.

PMID:
6396650
6.

Study on the paper substrate room temperature phosphorescence of theobromine, caffeine and theophylline and analytical application.

Chuan D, Yan-Li W, Shao-Min S.

Spectrochim Acta A Mol Biomol Spectrosc. 2003 May;59(7):1469-76.

PMID:
12714070
7.

Distribution and biosynthesis of caffeine in plants.

Ashihara H, Suzuki T.

Front Biosci. 2004 May 1;9:1864-76. Review.

PMID:
14977593
8.
9.

Methylxanthines are the psycho-pharmacologically active constituents of chocolate.

Smit HJ, Gaffan EA, Rogers PJ.

Psychopharmacology (Berl). 2004 Nov;176(3-4):412-9. Epub 2004 May 5.

PMID:
15549276
10.

Determination of caffeine, theobromine, and theophylline in standard reference material 2384, baking chocolate, using reversed-phase liquid chromatography.

Thomas JB, Yen JH, Schantz MM, Porter BJ, Sharpless KE.

J Agric Food Chem. 2004 Jun 2;52(11):3259-63.

PMID:
15161179
12.

Distribution, biosynthesis and catabolism of methylxanthines in plants.

Ashihara H, Kato M, Crozier A.

Handb Exp Pharmacol. 2011;(200):11-31. doi: 10.1007/978-3-642-13443-2_2. Review.

PMID:
20859792
13.

Methylxanthines enhance the effects of cocoa flavanols on cardiovascular function: randomized, double-masked controlled studies.

Sansone R, Ottaviani JI, Rodriguez-Mateos A, Heinen Y, Noske D, Spencer JP, Crozier A, Merx MW, Kelm M, Schroeter H, Heiss C.

Am J Clin Nutr. 2017 Feb;105(2):352-360. doi: 10.3945/ajcn.116.140046. Epub 2016 Dec 21.

PMID:
28003203
14.

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.

J Agric Food Chem. 2011 Aug 10;59(15):8435-41. doi: 10.1021/jf201398t. Epub 2011 Jul 11.

PMID:
21699218
15.
16.

Caffeine and theobromine levels in selected Nigerian beverages.

Eteng MU, Eyong EU, Eka OU, Umoh IB, Ebong PE, Ettarh RR.

Plant Foods Hum Nutr. 1999;54(4):337-44.

PMID:
10798344
17.

Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.

Trognitz B, Cros E, Assemat S, Davrieux F, Forestier-Chiron N, Ayestas E, Kuant A, Scheldeman X, Hermann M.

PLoS One. 2013;8(1):e54079. doi: 10.1371/journal.pone.0054079. Epub 2013 Jan 18.

18.
19.

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

Alañón ME, Castle SM, Siswanto PJ, Cifuentes-Gómez T, Spencer JP.

Food Chem. 2016 Oct 1;208:177-84. doi: 10.1016/j.foodchem.2016.03.116. Epub 2016 Apr 1.

PMID:
27132838
20.

Assessment of caffeine exposure: caffeine content of beverages, caffeine intake, and plasma concentrations of methylxanthines.

Lelo A, Miners JO, Robson R, Birkett DJ.

Clin Pharmacol Ther. 1986 Jan;39(1):54-9.

PMID:
3943270

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