Related references
Note: Only part of the references are listed.Process optimization of polyphenol extraction from carob (Ceratonia siliqua) kibbles using microwave-assisted technique
Zill-E. Huma et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.)
Thais Caroline Moreira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
Seyed Mohammad Taghi Gharibzahedi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Macronutrients, minerals, vitamins and energy
Iain Campbell
ANAESTHESIA AND INTENSIVE CARE MEDICINE (2017)
Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions
Joanna Oracz et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2016)
Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics
Nadine Srour et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review
John Edem Kongor et al.
FOOD RESEARCH INTERNATIONAL (2016)
Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects
Eva Brglez Mojzer et al.
MOLECULES (2016)
Structure-Bioactivity Relationships of Methylxanthines: Trying to Make Sense of All the Promises and the Drawbacks
Joao P. Monteiro et al.
MOLECULES (2016)
Cocoa polyphenols in oxidative stress: Potential health implications
Maria Angeles Martin et al.
JOURNAL OF FUNCTIONAL FOODS (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)
Flavor Chemistry of Cocoa and Cocoa Products-An Overview
Ana Clara Aprotosoaie et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)
Carob Kibble: A Bioactive-Rich Food Ingredient
Syed M. Nasar-Abbas et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)
Functional Components of Carob Fruit: Linking the Chemical and Biological Space
Vlasios Goulas et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)
Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions
M. Torres-Moreno et al.
FOOD CHEMISTRY (2015)
Effects of restricted caffeine intake by mother on fetal, neonatal and pregnancy outcomes
Shayesteh Jahanfar et al.
COCHRANE DATABASE OF SYSTEMATIC REVIEWS (2015)
Free radicals, reactive oxygen species, oxidative stress and its classification
Volodymyr I. Lushchak
CHEMICO-BIOLOGICAL INTERACTIONS (2014)
Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads
K. Tsatsaragkou et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Changes in bioactive phytochemical content and in vitro antioxidant activity of carob (Ceratonia siliqua L.) as influenced by fruit ripening
Yassine Benchikh et al.
INDUSTRIAL CROPS AND PRODUCTS (2014)
Locust bean gum: Processing, properties and food applications-A review
Sheweta Barak et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2014)
Yeasts are essential for cocoa bean fermentation
Van Thi Thuy Ho et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Carob Pod Insoluble Fiber Exerts Anti-Atherosclerotic Effects in Rabbits through Sirtuin-1 and Peroxisome Proliferator-Activated Receptor-γ Coactivator-1α
Maria Valero-Munoz et al.
JOURNAL OF NUTRITION (2014)
Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder
Dubravka Vitali Cepo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Extraction Kinetics of Phenolics from Carob (Ceratonia siliqua L.) Kibbles Using Environmentally Benign Solvents
Melita Cavdarova et al.
WASTE AND BIOMASS VALORIZATION (2014)
Locust bean gum: A versatile biopolymer
Vipul D. Prajapati et al.
CARBOHYDRATE POLYMERS (2013)
Potential for preventive effects of cocoa and cocoa polyphenols in cancer
Maria Angeles Martin et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Supercritical, ultrasound and conventional extracts from carob (Ceratonia siliqua L.) biomass: Effect on the phenolic profile and antiproliferative activity
Luisa B. Roseiro et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation
Emmanuel Ohene Afoakwa et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)
Optimisation of a biotechnological procedure for selective fractionation of bioactive inositols in edible legume extracts
Laura Ruiz-Aceituno et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Beneficial effects of polyphenols on cardiovascular disease
Mar Quinones et al.
PHARMACOLOGICAL RESEARCH (2013)
Physical and phytochemical profile of wild and domesticated carob (Ceratonia siliqua L.) genotypes
H. Gubbuk et al.
SPANISH JOURNAL OF AGRICULTURAL RESEARCH (2013)
Health Benefits of Methylxanthines in Cacao and Chocolate
Rafael Franco et al.
NUTRIENTS (2013)
Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour
K. Tsatsaragkou et al.
JOURNAL OF CEREAL SCIENCE (2012)
Green tea polyphenol epigallocatechin-3-gallate shows therapeutic antioxidative effects in a murine model of colitis
Markus Brueckner et al.
JOURNAL OF CROHNS & COLITIS (2012)
EFFECT OF FERMENTATION METHOD, ROASTING AND CONCHING CONDITIONS ON THE AROMA VOLATILES OF DARK CHOCOLATE
Margaret Owusu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2012)
Brain-Targeted Proanthocyanidin Metabolites for Alzheimer's Disease Treatment
Jun Wang et al.
JOURNAL OF NEUROSCIENCE (2012)
Preconditioning and Acute Effects of Flavonoids in Protecting Cardiomyocytes from Oxidative Cell Death
Masoumeh Akhlaghi et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2012)
Cocoa Polyphenols and Their Potential Benefits for Human Health
I. Andujar et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2012)
Evidence for a protective effect of polyphenols-containing foods on cardiovascular health: an update for clinicians
Veronique Habauzit et al.
THERAPEUTIC ADVANCES IN CHRONIC DISEASE (2012)
Theobroma cacao L., The Food of the Gods: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation
Lidia J. R. Lima et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Antioxidant and Cytotoxic Activities of Carob Tree Fruit Pulps Are Strongly Influenced by Gender and Cultivar
L. Custodio et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Phytochemical Profile, Antioxidant and Cytotoxic Activities of the Carob Tree (Ceratonia siliqua L.) Germ Flour Extracts
Luisa Custodio et al.
PLANT FOODS FOR HUMAN NUTRITION (2011)
Resveratrol Protects Rats from Aβ-induced Neurotoxicity by the Reduction of iNOS Expression and Lipid Peroxidation
Tai-Chun Huang et al.
PLOS ONE (2011)
Effect of dark chocolate on plasma epicatechin levels, DNA resistance to oxidative stress and total antioxidant activity in healthy subjects
A. Spadafranca et al.
BRITISH JOURNAL OF NUTRITION (2010)
Cocoa polyphenols suppress TNF-α-induced vascular endothelial growth factor expression by inhibiting phosphoinositide 3-kinase (PI3K) and mitogen-activated protein kinase kinase-1 (MEK1) activities in mouse epidermal cells
Jong-Eun Kim et al.
BRITISH JOURNAL OF NUTRITION (2010)
Physical properties of cocoa substitutes
Magda Leite Medeiros et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2010)
Effect of farm and industrial processing on the amino acid profile of cocoa beans
E. I. Adeyeye et al.
FOOD CHEMISTRY (2010)
Reactive oxygen species, cellular redox systems, and apoptosis
Magdalena L. Circu et al.
FREE RADICAL BIOLOGY AND MEDICINE (2010)
Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
Laura Bravo
NUTRITION REVIEWS (2010)
Insoluble Carob Fiber Rich in Polyphenols Lowers Total and LDL Cholesterol in Hypercholesterolemic Sujects
Baltasar Ruiz-Roso et al.
PLANT FOODS FOR HUMAN NUTRITION (2010)
Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims
M. Rusconi et al.
PHARMACOLOGICAL RESEARCH (2010)
Chemical evaluation of cocoa substitutes and study of formulated chocolate drink powder
Magda Leite Medeiros et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2009)
Effect of roasting process on phenolic, antioxidant and browning properties of carob powder
Hilal Sahin et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
A diet rich in cocoa attenuates N-nitrosodiethylamine-induced liver injury in rats
Ana Belen Granado-Serrano et al.
FOOD AND CHEMICAL TOXICOLOGY (2009)
Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage
Sara Bastida et al.
FOOD CHEMISTRY (2009)
Rapid Determination of Phenolic Compounds and Alkaloids of Carob Flour by Improved Liquid Chromatography Tandem Mass Spectrometry
Nadia Ortega et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Does an Extract of Carob (Ceratonia siliqua L.) Have Chemopreventive Potential Related To Oxidative Stress and Drug Metabolism in Human Colon Cells?
Stefanie Klenow et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Carob Fruit Polyphenols Reduce Tocopherol Loss, Triacylglycerol Polymerization and Oxidation in Heated Sunflower Oil
Daniele Zulim Botega et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)
Vascular action of polyphenols
Dilip Ghosh et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2009)
New insight into the influence of carob extract and gallic acid on hemin induced modulation of HT29 cell growth parameters
Stefanie Klenow et al.
TOXICOLOGY IN VITRO (2009)
Flavor formation and character in cocoa and chocolate: A critical review
Emmanuel Ohene Afoakwa et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Protective effect of Acticoa powder, a cocoa polyphenolic extract, on prostate carcinogenesis in Wistar-Unilever rats
Jean-Francois Bisson et al.
EUROPEAN JOURNAL OF CANCER PREVENTION (2008)
Carob fibre compounds modulate parameters of cell growth differently in human HT29 colon adenocarcinoma cells than in LT97 colon adenoma cells
S. Klenovv et al.
FOOD AND CHEMICAL TOXICOLOGY (2008)
Obtention and Characterization of Phenolic Extracts from Different Cocoa Sources
Nadia Ortega et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Cocoa procyanidins suppress transformation by inhibiting mitogen-activated protein kinase kinase
Nam Joo Kang et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2008)
Cancer chemoprevention and chemotherapy: Dietary polyphenols and signalling pathways
Sonia Ramos
MOLECULAR NUTRITION & FOOD RESEARCH (2008)
Polyphenols in cocoa and cocoa products: Is there a link between antioxidant properties and health?
Abbe Maleyki Mhd Jalil et al.
MOLECULES (2008)
Determination of chemical composition of anatolian carob pod (Ceratonia siliqua L.):: Sugars, amino and organic acids, minerals and phenolic compounds
Faik Ahmet Ayaz et al.
JOURNAL OF FOOD QUALITY (2007)
Evaluation of fruit and seed diversity and characterization of carob (Ceratonia siliqua L.) cultivars in Algarve region
P. Barracosa et al.
SCIENTIA HORTICULTURAE (2007)
Epigallocatechin-3-gallate suppresses early stage, but not late stage prostate cancer in TRAMP mice: Mechanisms of action
Curt E. Harper et al.
PROSTATE (2007)
Effects of dietary flavonoids on apoptotic pathways related to cancer chemoprevention
Sonia Ramos
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2007)
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)
Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans'
Seigo Baba et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2007)
Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women
Pamela J. Mink et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2007)
Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia siliqua L.) in Turkey
B. Biner et al.
FOOD CHEMISTRY (2007)
Antioxidant capacity and phenolic content of cocoa beans
Azizah Othman et al.
FOOD CHEMISTRY (2007)
Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup
Mehmet Musa Oezcan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2007)
Heat stability and calcium bioavailability of calcium-fortified milk
G. Singh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Green tea consumption and mortality due to cardiovascular disease, cancer, and all causes in Japan - The Ohsaki Study
Shinichi Kuriyama et al.
JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION (2006)
Green tea polyphenol epigallocatechin-3-gallate inhibits the endothelin axis and downstream signaling pathways in ovarian carcinoma
Francesca Spinella et al.
MOLECULAR CANCER THERAPEUTICS (2006)
Cocoa polyphenols inhibit phorbol ester-induced superoxide anion formation in cultured HL-60 cells and expression of cyclooxygenase-2 and activation of NF-κB and MAPKs in mouse skin in vivo
KW Lee et al.
JOURNAL OF NUTRITION (2006)
Cocoa substitute: Evaluation of sensory qualities and flavour stability
Hoda H. M. Fadel et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Red wine polyphenols influence carcinogenesis, intestinal microflora, oxidative damage and gene expression profiles of colonic mucosa in F344 rats
P Dolara et al.
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2005)
Review:: Health effects of cocoa flavonoids
RM Lamuela-Raventós et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2005)
Suppressive effect of cocoa powder on atherosclerosis in Kurosawa and Kusanagi-hypercholesterolemic rabbits
T Kurosawa et al.
JOURNAL OF ATHEROSCLEROSIS AND THROMBOSIS (2005)
Dietary polyphenols and the prevention of diseases
A Scalbert et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Elevated polyamines lead to selective induction of apoptosis and inhibition of tumorigenesis by (-)-epigallocatechin-3-gallate (EGCG) in ODC/Ras transgenic mice
B Paul et al.
CARCINOGENESIS (2005)
Dose-response study of daily cocoa intake on the oxadative susceptibility of low-density lipoprotein in healthy human volunteers
N Osakabe et al.
JOURNAL OF HEALTH SCIENCE (2004)
Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting
Misnawi et al.
FOOD QUALITY AND PREFERENCE (2004)
Resveratrol-induced cellular apoptosis and cell cycle arrest in neuroblastoma cells and antitumor effects on neuroblastoma in mice
Y Chen et al.
SURGERY (2004)
Identification and quantification of polyphenols in carob fruits (Ceratonia siliqua L.) and derived products by HPLC-UV-ESI/MSn
M Papagiannopoulos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Polyphenols:: food sources and bioavailability
C Manach et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)
Carob pulp preparation rich in insoluble fibre lowers total and LDL cholesterol in hypercholesterolemic patients
HJF Zunft et al.
EUROPEAN JOURNAL OF NUTRITION (2003)
Dietary fibre in cocoa shell: characterisation of component polysaccharides
R Redgwell et al.
FOOD CHEMISTRY (2003)
Cocoa bean carbohydrates: roasting-induced changes and polymer interactions
RJ Redgwell et al.
FOOD CHEMISTRY (2003)
Chemoprevention of lung carcinogenesis by cacao liquor proanthocyanidins in a male rat multi-organ carcinogenesis model
M Yamagishi et al.
CANCER LETTERS (2003)
Cocoa and chocolate flavonoids: Implications for cardiovascular health
FM Steinberg et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2003)
Cancer prevention - the potential for diet to modulate molecular signalling
MM Manson
TRENDS IN MOLECULAR MEDICINE (2003)
Isolation and structure elucidation of the major individual polyphenols in carob fibre
RW Owen et al.
FOOD AND CHEMICAL TOXICOLOGY (2003)
Antiproliferative effects of Ceratonia siliqua L. on mouse hepatocellular carcinoma cell line
L Corsi et al.
FITOTERAPIA (2002)
Effects of cacao liquor proanthocyanidins on PhIP-induced mutagenesis in vitro, and in vivo mammary and pancreatic tumorigenesis in female Sprague-Dawley rats
M Yamagishi et al.
CANCER LETTERS (2002)
Antioxidant activity of polyphenols in carob pods
S Kumazawa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Carob pulp preparation for treatment of hypercholesterolemia
HJF Zunft et al.
ADVANCES IN THERAPY (2001)
Physicochemical studies of caroubin: A gluten-like protein
YL Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Inhibition by curcumin of diethylnitrosamine-induced hepatic hyperplasia, inflammation, cellular gene products and cell-cycle-related proteins in rats
SE Chuang et al.
FOOD AND CHEMICAL TOXICOLOGY (2000)
Processing and characterization of carob powder
AK Yousif et al.
FOOD CHEMISTRY (2000)
Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification
J Wollgast et al.
FOOD RESEARCH INTERNATIONAL (2000)
Share Paper
