相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems
Cristian Dima et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Neuroactive compounds in foods: Occurrence, mechanism and potential health effects
Cemile Yilmaz et al.
FOOD RESEARCH INTERNATIONAL (2020)
UPLC-UV Method for the Quantification of Free Amino Acids, Bioactive Amines, and Ammonia in Fresh, Cooked, and Canned Mushrooms
Guilherme C. L. Reis et al.
FOOD ANALYTICAL METHODS (2020)
Tryptophan metabolites modify brain Aβ peptide degradation: A role in Alzheimer's disease?
Michel Maitre et al.
PROGRESS IN NEUROBIOLOGY (2020)
Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells
Johannes Delgado-Ospina et al.
FOODS (2020)
Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn
Joanna Oracz et al.
FOOD RESEARCH INTERNATIONAL (2019)
Structure-activity relationship of polyamine conjugates for uptake via polyamine transport system
S. Mohamad Reza Nazifi et al.
STRUCTURAL CHEMISTRY (2019)
The effect of cooking on umami compounds in wild and cultivated mushrooms
Minna Rotola-Pukkila et al.
FOOD CHEMISTRY (2019)
An Updated Review on Pharmaceutical Properties of Gamma-Aminobutyric Acid
Dai-Hung Ngo et al.
MOLECULES (2019)
Investigating the flavor compounds in the cocoa powder production process
Fariba Mohamadi Alasti et al.
FOOD SCIENCE & NUTRITION (2019)
Polyamines in Food
Nelly C. Munoz-Esparza et al.
FRONTIERS IN NUTRITION (2019)
The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans
Dorota Zyzelewicz et al.
FOOD RESEARCH INTERNATIONAL (2018)
Intrinsic Antioxidant Potential of the Aminoindole Structure: A Computational Kinetics Study of Tryptamine
Erika N. Bentz et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2018)
Antioxidant and ACE Inhibitory Activity of Enzymatic Hydrolysates from Ruditapes philippinarum
Yue Yu et al.
MOLECULES (2018)
Bioaccessibility, bioactivity and cell metabolism of dark chocolate phenolic compounds after in vitro gastro-intestinal digestion
Serena Martini et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
What We Know and What We Need to Know about Aromatic and Cationic Biogenic Amines in the Gastrointestinal Tract
Alberto Fernandez-Reina et al.
FOODS (2018)
Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation
Brenda de Nazare do Carmo Brito et al.
FOOD CHEMISTRY (2017)
Lactic acid bacteria involved in cocoa beans fermentation from Ivory Coast: Species diversity and citrate lyase production
Hadja D. Ouattara et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile - A review
John Edem Kongor et al.
FOOD RESEARCH INTERNATIONAL (2016)
Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans
Mine Gültekin-Özgüven et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Biogenic Amines as Quality Marker in Organic and Fair-Trade Cocoa-Based Products
Donatella Restuccia et al.
SUSTAINABILITY (2016)
Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins
Angela Marseglia et al.
FOOD RESEARCH INTERNATIONAL (2014)
Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder
Lidia J. R. Lima et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)
The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans
Antonella Bertazzo et al.
FOOD CHEMISTRY (2011)
Scientific Opinion on risk based control of biogenic amine formation in fermented foods
John Daniel Collins et al.
EFSA JOURNAL (2011)
Psychological stress-reducing effect of chocolate enriched with gamma-aminobutyric acid (GABA) in humans: assessment of stress using heart rate variability and salivary chromogranin A
H. Nakamura et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2009)
Effect of Fat Content on the Digestibility and Bioaccessibility of Cocoa Polyphenol by an in Vitro Digestion Model
Nadia Ortega et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell
R. Paetzold et al.
AMINO ACIDS (2006)
Free and conjugated biogenic amines in green and roasted coffee beans
S Casal et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)