Ghanaian Cocoa (Theobroma cacao L.) Bean Shells Coproducts: Effect of Particle Size on Chemical Composition, Bioactive Compound Content and Antioxidant Activity

Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties

(2020) A.C. Mellinas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of prebiotic dietary fibers and probiotics on human health: With special focus on recent advancement in their encapsulated formulations

(2020) Bakht Ramin Shah et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans

(2019) Yasmine Hamdouche et al.   FOOD RESEARCH INTERNATIONAL

Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage

(2019) Rojo-Poveda et al.   Nutrients

Treatment and utilization of dairy industrial waste: A review

(2019) Talha Ahmad et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of flour particle size on nutrient and phenolic acid composition of commercial wheat varieties

(2019) Ayaz Ali Memon et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy

(2019) Maribel Alexandra Quelal-Vásconez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pulsed Electric Field Assisted Extraction of Bioactive Compounds from Cocoa Bean Shell and Coffee Silverskin

(2018) Letricia Barbosa-Pereira et al.   Food and Bioprocess Technology

Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk

(2018) Carolina Hernández-Hernández et al.   FOOD CHEMISTRY

Cocoa bean husk: industrial source of antioxidant phenolic extract

(2018) Carolina Hernández-Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of different milling methods on physicochemical properties of common buckwheat flour

(2018) Didi Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimum polyphenol and triterpene contents of Hedera helix ( L. ) and Scrophularia nodosa ( L. ): The role of powder particle size

(2018) Ali Zaiter et al.   MICROCHEMICAL JOURNAL

Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction

(2018) Stela Jokić et al.   MOLECULES

Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia

(2018) Baizura Aya Putri Agus et al.   Journal of Food Measurement and Characterization

Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent

(2018) Dayane C.G. Okiyama et al.   FOOD RESEARCH INTERNATIONAL

Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors

(2018) Giorgio Grillo et al.   FOOD RESEARCH INTERNATIONAL

Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications

(2018) Valentina A. Papillo et al.   FOOD RESEARCH INTERNATIONAL

Morphological, histological, chemical and functional characterization of Prosopis alba flours of different particle sizes

(2018) Ivana Fabiola Rodriguez et al.   FOOD CHEMISTRY

Effect of the solid state fermentation of cocoa shell on the secondary metabolites, antioxidant activity, and fatty acids

(2017) Ozana Almeida Lessa et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. ‘Rojo Brillante’ and ‘Triumph’ co-products

(2017) Raquel Lucas-González et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of Particle Size Influence on Proximate Composition, Physicochemical, Techno-Functional and Physio-Functional Properties of Flours Obtained from Persimmon (Diospyros kaki Trumb.) Coproducts

(2017) Raquel Lucas-González et al.   PLANT FOODS FOR HUMAN NUTRITION

Cocoa shell and its compounds: Applications in the food industry

(2017) Dayane C.G. Okiyama et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chemical composition, antioxidant, and antibacterial activity of essential oils from Etlingera sayapensis A.D. Poulsen & Ibrahim

(2017) Behnam Mahdavi et al.   Asian Pacific Journal of Tropical Medicine

Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions

(2016) Cristian Bortolini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Determination of Labeled Fatty Acids Content in Milk Products, Infant Formula, and Adult/Pediatric Nutritional Formula by Capillary Gas Chromatography: Collaborative Study, Final Action 2012.13

(2016) Pierre-Alain Golay et al.   JOURNAL OF AOAC INTERNATIONAL

Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

(2016) Estefania Genskowsky et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of ultrasound on solid–liquid extraction of phenolic compounds from maritime pine sawdust waste. Kinetics, optimization and large scale experiments

(2016) A. Meullemiestre et al.   ULTRASONICS SONOCHEMISTRY

Study of hydration properties of wheat bran as a function of particle size

(2015) Pieter J. Jacobs et al.   FOOD CHEMISTRY

Quality, antioxidant activity and total phenols of six Spanish pomegranates clones

(2015) Pablo Melgarejo-Sánchez et al.   SCIENTIA HORTICULTURAE

In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

(2015) Beatriz Gullon et al.   Journal of Functional Foods

Wheat flour granulometry determines colour perception

(2014) Alyssa Hidalgo et al.   FOOD RESEARCH INTERNATIONAL

Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

(2012) R. Martínez et al.   FOOD RESEARCH INTERNATIONAL

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE