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。Comprehensive strategy for pesticide residue analysis in cocoa beans through qualitative and quantitative approach
Badrul Hisyam Zainudin et al.
FOOD CHEMISTRY (2022)
Antioxidant Effect of Cocoa By-Product and Cherry Polyphenol Extracts: A Comparative Study
Francesca Felice et al.
ANTIOXIDANTS (2020)
Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential
Olga Rojo-Poveda et al.
NUTRIENTS (2020)
Cocoa bean husk: industrial source of antioxidant phenolic extract
Carolina Hernandez-Hernandez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Quality Control of Commercial Cocoa Beans (Theobroma cacao L.) by Near-infrared Spectroscopy
Juliana C. Hashimoto et al.
FOOD ANALYTICAL METHODS (2018)
Cocoa Shell: A By-Product with Great Potential for Wide Application
Jelena Panak Balentic et al.
MOLECULES (2018)
Soluble and insoluble-bound fractions of phenolics and alkaloids and their antioxidant activities in raw and traditional chocolate: A comparative study
Natalia Vicente de Rezende Mudenuti et al.
JOURNAL OF FUNCTIONAL FOODS (2018)
Contamination levels of organophosphorus and synthetic pyrethroid pesticides in cocoa beans from Ghana
Elvis D. Okoffo et al.
FOOD CONTROL (2017)
Cocoa shell and its compounds: Applications in the food industry
Dayane C. G. Okiyama et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
Ismara Santos Rocha et al.
FOOD SCIENCE AND TECHNOLOGY (2017)
Organochlorine pesticide residues in dried cocoa beans obtained from cocoa stores at Ondo and Ile-Ife, Southwestern Nigeria
J. A. O. Oyekunle et al.
TOXICOLOGY REPORTS (2017)
Methylxanthine Content in Commonly Consumed Foods in Spain and Determination of Its Intake during Consumption
Juan M. Sanchez
FOODS (2017)
Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans
SuJung Hu et al.
FOOD CHEMISTRY (2016)
EFFECT OF SUPERHEATED STEAM ROASTING ON THE PHENOLIC ANTIOXIDANT PROPERTIES OF COCOA BEANS
Wahidu Zzaman et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
Health Benefits of Methylxanthines in Cacao and Chocolate
Rafael Franco et al.
NUTRIENTS (2013)
Determination of aflatoxins in by-products of industrial processing of cocoa beans
Marina V. Copetti et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2012)
Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis
J. Rodriguez-Campos et al.
FOOD RESEARCH INTERNATIONAL (2011)
Cocoa fibre and its application as a fat replacer in chocolate muffins
S. Martinez-Cervera et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Aroma Characteristics of Cocoa Tea (Camellia ptilophylla Chang)
Xiujuan Wang et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2010)
Antioxidant properties of tropical and temperate herbal teas
E. W. C. Chan et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
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)
Relationship between antioxidant capacity and total phenolic content of red, rose and white wines
Neuza Paixao et al.
FOOD CHEMISTRY (2007)
Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments
Timo Stark et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Antioxidant activities of buckwheat extracts
T Sun et al.
FOOD CHEMISTRY (2005)
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2
M Arlorio et al.
FOOD RESEARCH INTERNATIONAL (2005)
Preparation and antioxidant properties of water extract of propolis
T Nagai et al.
FOOD CHEMISTRY (2003)
Simultaneous determination of caffeine, theobromine, and theophylline by high-performance liquid chromatography
MS Bispo et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2002)