Related references
Note: Only part of the references are listed.Protective Effect of Cocoa Bean Shell against Intestinal Damage: An Example of Byproduct Valorization
Daniela Rossin et al.
ANTIOXIDANTS (2021)
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage
Massimiliano Rinaldi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential
Olga Rojo-Poveda et al.
NUTRIENTS (2020)
In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell
Carolina Cantele et al.
FOODS (2020)
Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose
Olga Rojo-Poveda et al.
FOODS (2020)
LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications
Maria de la Luz Cadiz-Gurrea et al.
MOLECULES (2020)
Efficacy of theobromine in preventing intestinal CaCo-2 cell damage induced by oxysterols
Noemi Iaia et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2020)
Cocoa bean husk: industrial source of antioxidant phenolic extract
Carolina Hernandez-Hernandez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage
Olga Rojo-Poveda et al.
NUTRIENTS (2019)
Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics
Letricia Barbosa-Pereira et al.
FOOD RESEARCH INTERNATIONAL (2019)
Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation
Maria de la Luz Cadiz-Gurrea et al.
PLANT FOODS FOR HUMAN NUTRITION (2019)
A Dietary Mixture of Oxysterols Induces In Vitro Intestinal Inflammation through TLR2/4 Activation: The Protective Effect of Cocoa Bean Shells
Daniela Rossin et al.
ANTIOXIDANTS (2019)
Pulsed Electric Field Assisted Extraction of Bioactive Compounds from Cocoa Bean Shell and Coffee Silverskin
Letricia Barbosa-Pereira et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype
Vasilisa Pedan et al.
FOOD CHEMISTRY (2018)
Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?
Daniel Granato et al.
FOOD CHEMISTRY (2018)
Making cocoa origin traceable: Fingerprints of chocolates using Flow Infusion - Electro Spray Ionization - Mass Spectrometry
Valentina Acierno et al.
FOOD CONTROL (2018)
Fast analysis of polyphenols and alkaloids in cocoa-based products by ultra-high performance liquid chromatography and Orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap-MS/MS)
Yelko Rodriguez-Carrasco et al.
FOOD RESEARCH INTERNATIONAL (2018)
Discrimination of Cocoa Bean Origin by Chocolate Polyphenol Chromatographic Analysis and Chemometrics
Amandine Cambrai et al.
FOOD ANALYTICAL METHODS (2017)
Origin -based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans
Roy N. D'Souza et al.
FOOD RESEARCH INTERNATIONAL (2017)
Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa
Cedric De Taeye et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Targeted and untargeted characterisation of free and glycosylated simple phenols in cocoa beans using high resolution -tandem mass spectrometry (Q-Orbitrap)
C. Barnaba et al.
JOURNAL OF CHROMATOGRAPHY A (2017)
Health beneficial effects of cocoa phenolic compounds: a mini-review
Maria Angeles Martin et al.
CURRENT OPINION IN FOOD SCIENCE (2017)
A Liquid Chromatography Time-of-Flight Mass Spectrometry-Based Metabolomics Approach for the Discrimination of Cocoa Beans from Different Growing Regions
Katsuhito Hori et al.
FOOD ANALYTICAL METHODS (2016)
Fast and comprehensive analysis of secondary metabolites in cocoa products using ultra high-performance liquid chromatography directly after pressurized liquid extraction
Irina Damm et al.
JOURNAL OF SEPARATION SCIENCE (2016)
Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices
Daniel Granato et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2016)
Food authentication: state of the art and prospects
Georgios P. Danezis et al.
CURRENT OPINION IN FOOD SCIENCE (2016)
Cocoa and Human Health: From Head to Foot-A Review
Quintino Reis De Araujo et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions
Joanna Oracz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing
F. Ioannone et al.
FOOD CHEMISTRY (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)
The relevance of theobromine for the beneficial effects of cocoa consumption
Eva Martinez-Pinilla et al.
FRONTIERS IN PHARMACOLOGY (2015)
Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia
Luis C. Carrillo et al.
FOOD RESEARCH INTERNATIONAL (2014)
Identification of novel cocoa flavonoids from raw fermented cocoa beans by HPLC-MSn
Maria A. Patras et al.
FOOD RESEARCH INTERNATIONAL (2014)
Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding
Melanie R. Dorenkott et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract
M. L. Cadiz-Gurrea et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Profiles of Phenolic Compounds and Purine Alkaloids during the Development of Seeds of Theobroma cacao cv. Trinitario
Gema Pereira-Caro et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Screening Antioxidants Using LC-MS: Case Study with Cocoa
Angela I. Calderon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
A new process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans
Francisco A. Tomas-Barberan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system
Maria del Rosario Brunetto et al.
FOOD CHEMISTRY (2007)
Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols
T Stark et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao)
T Stark et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)