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

Cocoa shell and its compounds: Applications in the food industry

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

Evaluation of productivity and antioxidant profile of solid-state cultivated macrofungi Pleurotus albidus and Pycnoporus sanguineus

(2016) Gabriela Gambato et al.   BIORESOURCE TECHNOLOGY

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

(2016) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

(2016) Nádia Nara Batista et al.   FOOD RESEARCH INTERNATIONAL

An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa

(2016) Vasilisa Pedan 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

Prickly palm cactus husk as a raw material for production of ligninolytic enzymes by Aspergillus niger

(2016) Tamires Carvalho dos Santos et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Cocoa polyphenols exhibit antioxidant, anti-inflammatory, anticancerogenic, and anti-necrotic activity in carbon tetrachloride-intoxicated mice

(2016) Jasminka Giacometti et al.   Journal of Functional Foods

Production and extraction optimization of xylanase and β-mannanase by Penicillium chrysogenum QML-2 and primary application in saccharification of corn cob

(2015) Hui Zhang et al.   BIOCHEMICAL ENGINEERING JOURNAL

Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions

(2015) M. Torres-Moreno et al.   FOOD CHEMISTRY

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

(2015) F. Ioannone et al.   FOOD CHEMISTRY

Antioxidants and human diseases

(2014) Peramaiyan Rajendran et al.   CLINICA CHIMICA ACTA

Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars

(2014) Joanna Oracz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Theobromine, caffeine, and theophylline metabolites in human plasma and urine after consumption of soluble cocoa products with different methylxanthine contents

(2014) Sara Martínez-López et al.   FOOD RESEARCH INTERNATIONAL

Penicillium roqueforti: a multifunctional cell factory of high value-added molecules

(2014) R. Mioso et al.   JOURNAL OF APPLIED MICROBIOLOGY

Sleep, its regulation and possible mechanisms of sleep disturbances

(2013) T. Porkka-Heiskanen et al.   Acta Physiologica

Application of response surface methodology for producing cellulolytic enzymes by solid-state fermentation from the puple mombin (Spondias purpurea L.) residue

(2013) Tamires Carvalho dos Santos et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Review on in vivo and in vitro methods evaluation of antioxidant activity

(2012) Md. Nur Alam et al.   SAUDI PHARMACEUTICAL JOURNAL

Action of successive heat treatments in bovine milk fatty acids

(2011) Edvaldo N. Costa et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Tyrosinase inhibition, free radical scavenging, antimicroorganism and anticancer proliferation activities of Sapindus mukorossi extracts

(2010) Chung-Yi Chen et al.   Journal of the Taiwan Institute of Chemical Engineers

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

(2010) Monica H Carlsen et al.   Nutrition Journal

Antioxidant properties of solid-state fermented adlay and rice by Phellinus linteus

(2009) Chih-Hung Liang et al.   FOOD CHEMISTRY

Olive Oil, the Mediterranean Diet, and Cardiovascular Health

(2008) Christina L. Huang et al.   JOURNAL OF THE AMERICAN COLLEGE OF SURGEONS

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

(2007) I-Hsin Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant and antiglycation properties of total saponins extracted from traditional Chinese medicine used to treat diabetes mellitus

(2007) Miaomiao Xi et al.   PHYTOTHERAPY RESEARCH