Related references
Note: Only part of the references are listed.Impact of high-voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines
Veronika Barisic et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Carolina Aguilar-Villa et al.
FOOD SCIENCE AND TECHNOLOGY (2020)
5-Hydroxymethylfurfural and acrylamide content of cocoa shell treated with high voltage electrical discharge
Veronika Barisic et al.
FOOD CONTROL (2020)
Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential
Olga Rojo-Poveda et al.
NUTRIENTS (2020)
Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content
Bogumila Urbanska et al.
ANTIOXIDANTS (2020)
Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods
Hanna Elisia Araujo de Barros et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Does High Voltage Electrical Discharge Treatment Induce Changes in Tannin and Fiber Properties of Cocoa Shell?
Veronika Barisic et al.
FOODS (2020)
Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates
Lucia Godocikova et al.
MOLECULES (2020)
Spectroscopic studies of the interaction between isolated polyphenols from coffee and the milk proteins
Tamer M. El-Messery et al.
SURFACES AND INTERFACES (2020)
The antimicrobial effectiveness of cacao shell and cacao husk combination on inhibition of pathogenic bacteria in food products
I. L. Kayaputri et al.
INTERNATIONAL CONFERENCE ON FOOD AND BIO-INDUSTRY 2019 (2020)
Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill
Aziz Homayouni Rad et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period
Arianna Roda et al.
NUTRIENTS (2019)
The chemical reactivity of (-)-epicatechin quinone mainly resides in its Bring
Ming Zhang et al.
FREE RADICAL BIOLOGY AND MEDICINE (2018)
Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content
Ivana Loncarevic et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Investigating 5-hydroxymethylfurfural formation kinetic and antioxidant activity in heat treated honey from different floral sources
G. Merve Turkut et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
Evaluation of potential interfering agents on in vitro methods for the determination of the antioxidant capacity in anthocyanin extracts
Isadora R. N. de Oliveira et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Vegetable Oils as Alternative Solvents for Green Oleo-Extraction, Purification and Formulation of Food and Natural Products
Edinson Yara-Varon et al.
MOLECULES (2017)
Antioxidant capacity of cocoa beans and chocolate assessed by FTIR
Nadia Nara Batista et al.
FOOD RESEARCH INTERNATIONAL (2016)
Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays
Resat Apak et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Comprehension of direct extraction of hydrophilic antioxidants using vegetable oils by polar paradox theory and small angle X-ray scattering analysis
Ying Li et al.
FOOD CHEMISTRY (2015)
Interactions of polyphenols with carbohydrates, lipids and proteins
Lidija Jakobek
FOOD CHEMISTRY (2015)
Physicochemical characteristics of commercial coconut oils produced in India
P. K. Prasanth Kumar et al.
GRASAS Y ACEITES (2015)
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate
Matteo Bordiga et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia
Vanja Todorovic et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2015)
Scientific Opinion on the modification of the authorisation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006 following a request in accordance with Article 19 of Regulation (EC) No 1924/2006
Carlo Agostoni et al.
EFSA JOURNAL (2014)
Health Benefits of Methylxanthines in Cacao and Chocolate
Rafael Franco et al.
NUTRIENTS (2013)
Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties
Ana Belscak-Cvitanovic et al.
FOOD RESEARCH INTERNATIONAL (2012)
Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006
Carlo Agostoni et al.
EFSA JOURNAL (2012)
Thermally-induced protein-polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG
Avi Shpigelman et al.
FOOD HYDROCOLLOIDS (2010)
Scientific Opinion on the substantiation of health claims related to cocoa flavanols and protection of lipids from oxidative damage (ID 652, 1372, 1506, 3143), and maintenance of normal blood pressure (ID 1507) pursuant to Article 13(1) of Regulation (EC) No 1924/2006
Carlo Agostoni et al.
EFSA JOURNAL (2010)
Comparative study of commercially available cocoa products in terms of their bioactive composition
Ana Belscak et al.
FOOD RESEARCH INTERNATIONAL (2009)
Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads
C. Collar et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2009)
Reactivity of epicatechin in aqueous glycine and glucose Maillard reaction models:: Quenching of C2, C3, and C4 sugar fragments
VM Totlani et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Varietal differences in phenolic content and antioxidant and anti proliferative activities of onions
J Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)