Related references
Note: Only part of the references are listed.Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation
Brenda de Nazare do Carmo Brito et al.
FOOD CHEMISTRY (2017)
Variation of total aroma and polyphenol content of dark chocolate during three phase of conching
F. Albak et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Effects of dark chocolate on NOX-2-generated oxidative stress in patients with non-alcoholic steatohepatitis
L. Loffredo et al.
ALIMENTARY PHARMACOLOGY & THERAPEUTICS (2016)
Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans
SuJung Hu et al.
FOOD CHEMISTRY (2016)
Antioxidant capacity of cocoa beans and chocolate assessed by FTIR
Nadia Nara Batista et al.
FOOD RESEARCH INTERNATIONAL (2016)
The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates
Dorota Zyzelewicz et al.
FOOD RESEARCH INTERNATIONAL (2016)
Loss of Native Flavanols during Fermentation and Roasting Does Not Necessarily Reduce Digestive Enzyme-Inhibiting Bioactivities of Cocoa
Caroline M. Ryan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Non enzymatic browning during cocoa roasting as affected by processing time and temperature
Giampiero Sacchetti et al.
JOURNAL OF FOOD ENGINEERING (2016)
Degradation of polyphenols during the cocoa drying process
Jader Alean et al.
JOURNAL OF FOOD ENGINEERING (2016)
Influence of processing conditions on procyanidin profiles and antioxidant capacity of chocolates: Optimization of dark chocolate manufacturing by response surface methodology
Mine Gultekin-Ozguven et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
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 Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacao L.), Depending on Variety, Growing Region, and Processing Operations: A Review
Joanna Oracz et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Fruit juice drinks prevent endogenous antioxidant response to high-fat meal ingestion
Cristiana Miglio et al.
BRITISH JOURNAL OF NUTRITION (2014)
Antioxidant Modulation of F2-Isoprostanes in Humans: A Systematic Review
Teresa Petrosino et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate
Carla Di Mattia et al.
FOOD RESEARCH INTERNATIONAL (2014)
EFFECT OF FERMENTATION AND ROASTING ON THE PHENOLIC CONCENTRATION AND ANTIOXIDANT ACTIVITY OF COCOA FROM NICARAGUA
Yader Suazo et al.
JOURNAL OF FOOD QUALITY (2014)
Effect of plant foods and beverages on plasma non-enzymatic antioxidant capacity in human subjects: a meta-analysis
Daniele Lettieri-Barbato et al.
BRITISH JOURNAL OF NUTRITION (2013)
Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin
Nevzat Konar
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans
Carla Di Mattia et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review
Dongxiao Sun-Waterhouse et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting
Lisa Kothe et al.
FOOD CHEMISTRY (2013)
Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions
Margaret Owusu et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)
Mediterranean diet and non enzymatic antioxidant capacity in the PREDIMED study: Evidence for a mechanism of antioxidant tuning
R. Zamora-Ros et al.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES (2013)
Bioactive and Sensory Properties of Herbal Spirit Enriched with Cocoa (Theobroma cacao L.) Polyphenolics
Drazenka Komes et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Dietary total antioxidant capacity and gastric cancer risk in the European prospective investigation into cancer and nutrition study
Mauro Serafini et al.
INTERNATIONAL JOURNAL OF CANCER (2012)
Drying kinetics of the individual layer of cocoa beans during heat pump drying
C. L. Hii et al.
JOURNAL OF FOOD ENGINEERING (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)
Modulation of Plasma Non Enzimatic Antioxidant Capacity (NEAC) by Plant Foods: the Role of Polyphenol
M. Serafini et al.
CURRENT TOPICS IN MEDICINAL CHEMISTRY (2011)
Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material
W. Krysiak
GRASAS Y ACEITES (2011)
Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients
Mark J. Payne et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Cocoa and Cardiovascular Health
Roberto Corti et al.
CIRCULATION (2009)
Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.)
Silke Elwers et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Acute effect of oral flavonoid-rich dark chocolate intake on coronary circulation, as compared with non-flavonoid white chocolate, by transthoracic Doppler echocardiography in healthy adults
Yumi Shiina et al.
INTERNATIONAL JOURNAL OF CARDIOLOGY (2009)
Development and evaluation of a laboratory scale conch for chocolate production
Andrea Bordin Schumacher et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)
Marco Arlorio et al.
FOOD CHEMISTRY (2008)
Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate
Nicholas Camu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Cocoa and health: a decade of research
Karen A. Cooper et al.
BRITISH JOURNAL OF NUTRITION (2008)
Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide -: A randomized controlled trial
Dirk Taubert et al.
JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION (2007)
GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin
Augusta Caligiani et al.
CHIRALITY (2007)
Rapid reversed phase ultra-performance liquid chromatography analysis of the major cocoa polyphenols and inter-relationships of their concentrations in chocolate
Karen A. Cooper et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Factors influencing rheological and textural qualities in chocolate - a review
Emmanuel Ohene Afoakwa et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Drying with chemical reaction in cocoa beans
Wan Ramli Wan Daud et al.
DRYING TECHNOLOGY (2007)
Influence of roasting conditions on coloration of roasted cocoa beans
Wieslawa Krysiak
JOURNAL OF FOOD ENGINEERING (2006)
Comparative study of different cocoa (Theobroma cacao L.) clones in terms of their phenolics and anthocyanins contents
Nicolas Niemenak et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
In-vitro effects of polyphenols from cocoa and β-sitosterol on the growth of human prostate cancer and normal cells
Carine Jourdain et al.
EUROPEAN JOURNAL OF CANCER PREVENTION (2006)
Acute consumption of flavanol-rich cocoa and the reversal of endothelial dysfunction in smokers
C Heiss et al.
JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY (2005)
The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans
TM Kyi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2005)
Relationship between redox potential and chain-breaking activity of model systems and foods
MC Nicoli et al.
FOOD CHEMISTRY (2004)
Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans
J Mursu et al.
FREE RADICAL BIOLOGY AND MEDICINE (2004)
Flavonoid-rich dark chocolate improves endothelial function and increases plasma epicatechin concentrations in healthy adults
MB Engler et al.
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2004)
Total antioxidant potential of fruit and vegetables and risk of gastric cancer
M Serafini et al.
GASTROENTEROLOGY (2002)
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
