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Research Documents: Human Nutrition

  • Ortega, N.; Romero, M-P.; Macia, A.; Reguant, J.; Angles, N.; Morello, J.-R.; Motilva, M.-J. Obtention and characterization of phenolic extracts from different cocoa sources. Journal of Agricultural and Food Chemistry, vol. 56, p. 9621-7, 2008.

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  • Robbins, R.J.; Leonczak, J.; Johnson, J.C.; Li, J.; Kwik-Uribe, C.; Prior, R.L.; Gu, L. Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples. Journal of Chromatography, Vol. 1216, p. 4831-4840, 2009

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  • Ferrazzano, G.F.; Amato, I.; Ingenito, A.; De Natale, A.; Pollio, A. Anti-cariogenic effects of polyphenols from plant stimulant beverages (cocoa, coffee, tea).Fitoterapia, vol. 89, p. 255-262, 2009

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  • Ohno, M.; Sakamoto, K.Q.; Ishizuka, M.; Fujita, S. Crude cacao theobroma cacao extract reduces mutagenicity induced by benzo[a]pyrene through inhibition of CYP1A activity in vitro. Phytotherapy Research – PTR, vol. 23, p. 1134-1139, 2009

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  • Cienfuegos-Jovellanos, E.; Quinones, M. del Mar; Muguerza, B.; Moulay, L.; Miguel, M.; Aleixandre, A. Antihypertensive effect of a polyphenol-rich cocoa powder industrially processed to preserve the original flavonoids of the cocoa beans. Journal of Agricultural and Food Chemistry, vol. 57, p. 6156-62, 2009

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  • Belscak, A.; Komes, D.; Horzic, D.; Ganic, K.K., Karlovic, D. Comparative study of commercially available cocoa products in terms of their bioactive composition. Food Research International, vol. 42, p. 707-716, 2009

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  • Schmitt, C.A.; Dirsch, V.M. Modulation of endothelial nitric oxide by plant-derived products. Nitric oxide – biology and chemistry, vol. 21, p. 77-91, 2009

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  • Kalili, K.M.; de Villiers, A. Off-line comprehensive 2-dimensional hydrophilic interaction xreversed phase liquid chromatography analysis of procyanidins. Journal of Chromatography, vol.1216, p. 6274-84, 2009

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  • Miller, K.B., Hurst, W.J., Flannigan, N., Ou, B., Lee, C.Y., Smith, N., Stuart, D.A.Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao. Journal of Agricultural and Food Chemistry, vol. 57 (19), p. 9169-9180, 2009

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  • Jaeger, S.R., Axten, L.G., Wohlers, M.W., Sun-Waterhouse, D. Polyphenol-rich beverages: Insights from sensory and consumer science. Journal of the Science of Food and Agriculture, vol. 89 (14), p. 2356-2363, 2009

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