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Research Documents: Human Nutrition

  • Hurst, W.J., Payne, M.J., Miller, K.B., Stuart, D.A. Stability of cocoa antioxidants and flavan-3-ols over time. Journal of Agricultural and Food Chemistry, vol. 57 (20), p. 9547-9550, 2009

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  • Elwers, S., Zambrano, A., Rohsius, C., Lieberei, R. Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed ( Theobroma cacao L.). European Journal of Food Research and Technology, vol.229, p. 237-948, 2009

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  • Othman, A., Jalil, A.M., Weng, K.K., Ismail, A., Ghani, N., Adenan, I. Epicatechin content and antioxidant capacity of cocoa beans from four different countries. African Journal of Biotechnology, 9 (7), pp. 1052-1059, 2010

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  • Abbe Maleyki, M.J., Ismail, A. Antioxidant properties of cocoa powder. Journal of Food Biochemistry, 34 (1), pp. 111-128, 2010

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  • Gu, L., Kelm, M., Hammerstone, J.F., Beecher, G., Cunningham, D., Vannozzi, S., Prior, R.L. Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selectedfoods with an optimized normal-phase HPLC-MS fluorescent detection method. Journal of agricultural and food chemistry. J., vol. 50, p. 4852-4860, 2002

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  • Hammerstone, J.F., Lazarus, S.A., Mitchell, A.E., Rucker, R., Schmitz, H.H. Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry. Journal Agricultural Food Chemistry, vol. 47, p. 490-496

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  • Carlsen, M.H., Halvorsen, B.L., Holte, K., Bøhn, S.K., Dragland, S., Sampson, L., Willey, C., Senoo, H., Umezono, Y., Sanada, C., Barikmo, I., Berhe, N., Willett, W.C., Phillips, K.M., Jacobs, D.R. Jr., Blomhoff, R. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutrition Journal vol. 9:3, 2010.

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  • Hurst, W.J., Stanley, B., Jan A. Glinski, J.A., Davey, M., Mark J. Payne, M.J., Stuart, D.A. Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products. Molecules, vol., p. 4136-4146, 2009.

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  • Ferreira, M.; Rocha, R.B.; Gonçalves, E.P.; Alves, E.U.; Ribeiro, G.D. Influência do substrato no crescimento de mudas de cupuaçu (Theobroma grandiflorum Schum.) = Influence of the substrate on the growth of cupuassu (Theobroma grandiflorum Schum.) seedlings. Acta Scientiarum:Agronomy, vol. 31, p. 677-681, 2009.

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  • Montaño Hernandez, P., Orozco Gutiérrez, J.J., Castillo Martínez, L., Orea Tejeda, A., Martínez, L., Cassis, N.L., Ubeda, F., Belio, G., Muñoz, E.C. Efecto de una bebida láctea a base de cocoa sobre la presión arterial y función endotelial en pacientes con insuficiencia cardiaca: ensayo clínico aleatorizado, doble ciego, controlado con placebo. Rev Cubana Cardiol Cir Cardiovasc, 17(1):52-61, 2011.

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