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461por Gómez-Juaristi, Miren, Sarria, Beatriz, Martínez-López, Sara, Bravo Clemente, Laura, Mateos, Raquel“…Cocoa has beneficial health effects partly due to its high flavanol content. …”
Publicado 2019
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462por Barbosa-Pereira, Letricia, Rojo-Poveda, Olga, Ferrocino, Ilario, Giordano, Manuela, Zeppa, Giuseppe“…This data article describes the analysis of volatile organic compounds (VOCs) in 44 samples of cocoa bean shells (CBS) obtained from cocoa beans of diverse cultivars and collected in different geographical origins. …”
Publicado 2019
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463por Buljat, Ana Maria, Jurina, Tamara, Jurinjak Tušek, Ana, Valinger, Davor, Gajdoš Kljusurić, Jasenka, Benković, Maja“…This study explores the possibility of the foam mat drying for production of instant cocoa powder enriched with lavender (Lavandula × hybrida L.) extracts. …”
Publicado 2019
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464por Rebollo-Hernanz, Miguel, Zhang, Qiaozhi, Aguilera, Yolanda, Martín-Cabrejas, Maria A., Gonzalez de Mejia, Elvira“…This study aimed to compare the phytochemicals from coffee and cocoa by-products and their relationship with the potential for reducing markers of inflammation, oxidative stress, adipogenesis, and insulin resistance in vitro. …”
Publicado 2019
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465por Spizzirri, Umile Gianfranco, Ieri, Francesca, Campo, Margherita, Paolino, Donatella, Restuccia, Donatella, Romani, Annalisa“…Biogenic amines (BAs), polyphenols, and aroma compounds were determined by chromatographic techniques in cocoa beans of different geographical origin, also considering the effect of roasting (95, 110, and 125 °C). …”
Publicado 2019
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466por Marques, Ruben, Belousova, Elena, Benedik, Mirjana P., Carter, Tom, Cottin, Vincent, Curatolo, Paolo, Dahlin, Maria, D'Amato, Lisa, Beaure d'Augères, Guillaume, de Vries, Petrus J., Ferreira, José C., Feucht, Martha, Fladrowski, Carla, Hertzberg, Christoph, Jozwiak, Sergiusz, Lawson, John A., Macaya, Alfons, Nabbout, Rima, O'Callaghan, Finbar, Qin, Jiong, Sander, Valentin, Sauter, Matthias, Shah, Seema, Takahashi, Yukitoshi, Touraine, Renaud, Youroukos, Sotiris, Zonnenberg, Bernard, Kingswood, John C., Jansen, Anna C.“…The aim of this paper is to describe the use of TSC-related resources and treatment patterns within the TOSCA registry. A total of 2,214 patients with TSC from 31 countries were enrolled and had a follow-up of up to 5 years. …”
Publicado 2019
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467por Marques, Ruben, Belousova, Elena, Benedik, Mirjana P., Carter, Tom, Cottin, Vincent, Curatolo, Paolo, Dahlin, Maria, D'Amato, Lisa, Beaure d'Augères, Guillaume, de Vries, Petrus J., Ferreira, José C., Feucht, Martha, Fladrowski, Carla, Hertzberg, Christoph, Jansen, Anna C., Jozwiak, Sergiusz, Kingswood, John C., Lawson, John A., Macaya, Alfons, O'Callaghan, Finbar, Qin, Jiong, Sander, Valentin, Sauter, Matthias, Shah, Seema, Takahashi, Yukitoshi, Touraine, Renaud, Youroukos, Sotiris, Zonnenberg, Bernard, Nabbout, Rima“…Introduction: The TuberOus SClerosis registry to increase disease Awareness (TOSCA) is an international disease registry designed to provide insights into the clinical characteristics of patients with Tuberous Sclerosis Complex (TSC). …”
Publicado 2019
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468por Gil, Maritza, Ruiz, Pablo, Quijano, Jairo, Londono-Londono, Julian, Jaramillo, Yamilé, Gallego, Vanessa, Tessier, Frederic, Notario, Rafael“…The content of reducing sugars, asparagine and acrylamide in fermented and dried cocoa from two subregions of Antioquia-Colombia, as well as roasted cocoa, were evaluated by UHPLC-C-CAD and UHPLC-QqQ. …”
Publicado 2020
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469por Oyekale, Abayomi Samuel“…Sustainable cocoa production is susceptible to changes in some climatic parameters. …”
Publicado 2020
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470por Ahmed, Sajeela, Ahmed, Naseer, Rungatscher, Alessio, Linardi, Daniele, Kulsoom, Bibi, Innamorati, Giulio, Meo, Sultan Ayoub, Gebrie, Mebratu Alebachew, Mani, Romel, Merigo, Flavia, Guzzo, Flavia, Faggian, Giuseppe“…A commercially available cocoa extract was identified by chromatographic mass spectrometry. …”
Publicado 2020
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471por González-Barrio, Rocío, Nuñez-Gomez, Vanesa, Cienfuegos-Jovellanos, Elena, García-Alonso, Francisco Javier, Periago-Castón, Mª Jesús“…Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. …”
Publicado 2020
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472por Gómez-García, Francisco José, López López, Antonia, Guerrero-Sánchez, Yolanda, Sánchez Siles, Mariano, Martínez Díaz, Francisco, Camacho Alonso, Fabio“…Pomegranate (PGE) and cocoa (CE) extracts have been used for medicinal purposes for time immemorial. …”
Publicado 2020
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473por De Feo, Martina, Paladini, Antonella, Ferri, Claudio, Carducci, Augusto, Del Pinto, Rita, Varrassi, Giustino, Grassi, Davide“…Cocoa has been reported to have medicinal properties. …”
Publicado 2020
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474“…The average weight of cocoa beans is not generally taken into account during breeding processes, although it is a trait of interest. …”
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475por Toro-Uribe, Said, Herrero, Miguel, Decker, Eric A., López-Giraldo, Luis Javier, Ibáñez, Elena“…Regarding DPPH(•) and ABTS(•+) scavenging activity, it increases according to the DP; therefore, the highest activity was for cocoa extract > PCs > monomers. Thereby, cocoa procyanidins might be of interest to be used as alternative antioxidants.…”
Publicado 2020
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476por Oduro-Mensah, Daniel, Ocloo, Augustine, Nortey, Thomas, Antwi, Stephen, Okine, Laud K., Adamafio, Naa A.“…Removal of theobromine from the millions of metric tons of cocoa pod husks (CPH) discarded annually could allow for the production of cheap, CPH-based animal feed. …”
Publicado 2020
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477“…This survey reports for the first time the changed of quality of fermented cocoa (Theobroma cacao L.) beans. The quality evaluation and simultaneous detection of amino acids, flavor, procyanidin, color, fat, protein, antioxidant activity, and enthalpy were obtained for different fermentation stages of cocoa beans. …”
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478por Fayeulle, Noémie, Preys, Sébastien, Roger, Jean-Michel, Boulanger, Renaud, Hue, Clotilde, Cheynier, Véronique, Sommerer, Nicolas“…A large amount of variance in the cocoa bean and corresponding chocolate polyphenols has been linked. …”
Publicado 2020
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479por Papageorgiou, Maria, Paraskevopoulou, Adamantini, Pantazi, Foteini, Skendi, Adriana“…Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted, exerts a chocolate/cocoa-reminiscent flavor and color. The aim of the present study was twofold; firstly to study the effect of an increasing incorporation of roasted carob flour (0–70% flour basis) on the quality and sensory attributes of a conventional cocoa cake recipe and secondly to investigate the obtained volatile fraction responsible for the aroma by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) while comparing it with the control, cocoa-containing cake recipe. …”
Publicado 2020
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480por Barišić, Veronika, Stokanović, Milica Cvijetić, Flanjak, Ivana, Doko, Kristina, Jozinović, Antun, Babić, Jurislav, Šubarić, Drago, Miličević, Borislav, Cindrić, Ines, Ačkar, Đurđica“…The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. …”
Publicado 2020
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