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。Comparative analysis of rice reveals insights into the mechanism of colored rice via widely targeted metabolomics
Lina Zhang et al.
FOOD CHEMISTRY (2023)
Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based bean-to-bar dark chocolate
Shameena P. P. Beegum et al.
JOURNAL OF TEXTURE STUDIES (2022)
UHPLC-MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon
Gabriel Vargas-Arana et al.
ANTIOXIDANTS (2022)
Improved Analysis of Isomeric Polyphenol Dimers Using the 4th Dimension of Trapped Ion Mobility Spectrometry-Mass Spectrometry
Aecio L. de Sousa Dias et al.
MOLECULES (2022)
Effects of Different Aging Methods on the Phenolic Compounds and Antioxidant Activity of Red Wine
Chao Wang et al.
FERMENTATION-BASEL (2022)
Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate
Emmy Tuenter et al.
FOOD CHEMISTRY (2021)
The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study
Ya Xu et al.
FRONTIERS IN NUTRITION (2021)
Cocoa origin classifiability through LC-MS data: A statistical approach for large and long-term datasets
Santhust Kumar et al.
FOOD RESEARCH INTERNATIONAL (2021)
Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
Fabio Herrera-Rocha et al.
SCIENTIFIC REPORTS (2021)
Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree
Haixia Yang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)
Fernando Ramos-Escudero et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Characterization and Classification of Cocoa Bean Shells from Different Regions of Venezuela Using HPLC-PDA-MS/MS and Spectrophotometric Techniques Coupled to Chemometric Analysis
Letricia Barbosa-Pereira et al.
FOODS (2021)
Melanin Pigment in Plants: Current Knowledge and Future Perspectives
Anastasiia Y. Glagoleva et al.
FRONTIERS IN PLANT SCIENCE (2020)
Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques
Said Toro-Uribe et al.
MOLECULES (2020)
Feature-based molecular networking in the GNPS analysis environment
Louis-Felix Nothias et al.
NATURE METHODS (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)
Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols
Noemie Fayeulle et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 1
Daniel Germann et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 2
Daniel Germann et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process
Bogumila Urbanska et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Dark Chocolate: To Eat or Not to Eat? A Review
Corina Zugravu et al.
JOURNAL OF AOAC INTERNATIONAL (2019)
The Chemistry behind Chocolate Production
Veronika Barisic et al.
MOLECULES (2019)
Chocolate, Food of the Gods: History, Science, and Human Health
Maria Teresa Montagna et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2019)
Characterization of new flavan-3-ol derivatives in fermented cocoa beans
Noemie Fayeulle et al.
FOOD CHEMISTRY (2018)
A comparative metabolomics study of flavonoids in sweet potato with different flesh colors (Ipomoea batatas (L.) Lam)
Aimin Wang et al.
FOOD CHEMISTRY (2018)
Comprehensive evaluation of phenolic profile in dark chocolate and dark chocolate enriched with Sakura green tea leaves or turmeric powder
Serena Martini et al.
FOOD RESEARCH INTERNATIONAL (2018)
Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener
Arifin Dwi Saputro et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (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)
From Cocoa to Chocolate: The impact of Processing on In Vitro Antioxidant Activity and the effects of Chocolate on Antioxidant Markers In Vivo
Carla D. Di Mattia et al.
FRONTIERS IN IMMUNOLOGY (2017)
Annotation of Different Dehydrocatechin Oligomers by MS/MS and Their Occurrence in Black Tea
Annewieke J. W. Verloop et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Sharing and community curation of mass spectrometry data with Global Natural Products Social Molecular Networking
Mingxun Wang et al.
NATURE BIOTECHNOLOGY (2016)
The Occurrence, Fate and Biological Activities of C-glycosyl Flavonoids in the Human Diet
Fraser L. Courts et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Application of various methods for determination of the color of cocoa beans roasted under variable process parameters
Dorota Zyzelewicz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Oxidative conversion of B- to A-type procyanidin trimer: Evidence for quinone methide mechanism
Liang Chen et al.
FOOD CHEMISTRY (2014)
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate
Carla Di Mattia et al.
FOOD RESEARCH INTERNATIONAL (2014)
Molecular analysis of proanthocyanidins related to pigmentation in brown cotton fibre (Gossypium hirsutum L.)
Hongjie Feng et al.
JOURNAL OF EXPERIMENTAL BOTANY (2014)
Characterization of procyanidin B2 oxidation products in an apple juice model solution and confirmation of their presence in apple juice by high-performance liquid chromatography coupled to electrospray ion trap mass spectrometry
Pascal Poupard et al.
JOURNAL OF MASS SPECTROMETRY (2011)
MZmine 2: Modular framework for processing, visualizing, and analyzing mass spectrometry-based molecular profile data
Tomas Pluskal et al.
BMC BIOINFORMATICS (2010)
Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L)
Juan C. Motamayor et al.
PLOS ONE (2008)
Application of a molecular sensory science approach to alkalized cocoa (Theobroma cacao):: Structure determination and sensory activity of nonenzymatically C-glycosylated flavan-3-ols
Timo Stark et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Effect of surface topography on color and gloss of chocolate samples
Vilbett Briones et al.
JOURNAL OF FOOD ENGINEERING (2006)
Mass spectrometry in the structural analysis of flavonoids
F Cuyckens et al.
JOURNAL OF MASS SPECTROMETRY (2004)
Effect of the number of flavanol units on the antioxidant activity of procyanidin fractions isolated from chocolate
C Counet et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans
Misnawi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2003)
Cytoscape: A software environment for integrated models of biomolecular interaction networks
P Shannon et al.
GENOME RESEARCH (2003)
Analysis of procyanidins in chocolate by reversed-phase high-performance liquid chromatography with electrospray ionisation mass spectrometric and tandem mass spectrometric detection
J Wollgast et al.
JOURNAL OF CHROMATOGRAPHY A (2001)