Influence of Diet Enriched with Cocoa Bean Extracts on Physiological Indices of Laboratory Rats

Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation

(2017) Brenda de Nazaré do Carmo Brito et al.   FOOD CHEMISTRY

Centrifugal partition chromatography - A review of recent applications and some classic references

(2017) Małgorzata Bojczuk et al.   JOURNAL OF SEPARATION SCIENCE

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

(2017) Ismara Santos ROCHA et al.   Food Science and Technology

Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates

(2016) Dorota Żyżelewicz et al.   DRYING TECHNOLOGY

Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats

(2016) Dorota Żyżelewicz et al.   FOOD RESEARCH INTERNATIONAL

The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

(2016) Dorota Żyżelewicz et al.   FOOD RESEARCH INTERNATIONAL

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

(2016) John Edem Kongor et al.   FOOD RESEARCH INTERNATIONAL

Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects

(2016) Eva Brglez Mojzer et al.   MOLECULES

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters

(2014) Dorota Żyżelewicz et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial activity of fermented Theobroma cacao pod husk extract

(2014) R.X. Santos et al.   GENETICS AND MOLECULAR RESEARCH

Evaluation of Antiradical Activity of Different Cocoa and Chocolate Products: Relation with Lipid and Protein Composition

(2014) Silvia Vertuani et al.   JOURNAL OF MEDICINAL FOOD

Cocoa Bioactive Compounds: Significance and Potential for the Maintenance of Skin Health

(2014) Giovanni Scapagnini et al.   Nutrients

Cocoa and Human Health: From Head to Foot—A Review

(2013) Quintino Reis De Araujo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacaoL.), Depending on Variety, Growing Region, and Processing Operations: A Review

(2013) Joanna Oracz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Factors Affecting the Color of Roasted Cocoa Bean

(2013) Wiesława Krysiak et al.   JOURNAL OF FOOD QUALITY

Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties

(2013) Faisal Ali et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cardioprotective effects of cocoa: Clinical evidence from randomized clinical intervention trials in humans

(2013) Sara Arranz et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Cocoa Flavonoid-Enriched Diet Modulates Systemic and Intestinal Immunoglobulin Synthesis in Adult Lewis Rats

(2013) Malen Massot-Cladera et al.   Nutrients

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

(2011) Emmanuel Ohene Afoakwa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Polyphenol-Rich Strawberry Pomace Reduces Serum and Liver Lipids and Alters Gastrointestinal Metabolite Formation in Fructose-Fed Rats

(2011) Julia Jaroslawska et al.   JOURNAL OF NUTRITION

Implications for Degenerative Disorders: Antioxidative Activity, Total Phenols, Flavonoids, Ascorbic Acid, β-Carotene and β-Tocopherol inAloe vera

(2010) Nurten Ozsoy et al.   Oxidative Medicine and Cellular Longevity

Protective effect of Acticoa powder, a cocoa polyphenolic extract, on prostate carcinogenesis in Wistar–Unilever rats

(2009) Jean-François Bisson et al.   EUROPEAN JOURNAL OF CANCER PREVENTION

Effect of farm and industrial processing on the amino acid profile of cocoa beans

(2009) E.I. Adeyeye et al.   FOOD CHEMISTRY

Antihypertensive Effect of a Polyphenol-Rich Cocoa Powder Industrially Processed To Preserve the Original Flavonoids of the Cocoa Beans

(2009) Elena Cienfuegos-Jovellanos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advanced separation methods of food anthocyanins, isoflavones and flavanols

(2009) Josep Valls et al.   JOURNAL OF CHROMATOGRAPHY A

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions

(2008) P. Iacopini et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chocolate at heart: The anti-inflammatory impact of cocoa flavanols

(2008) Carlo Selmi et al.   MOLECULAR NUTRITION & FOOD RESEARCH