Papers mentioning cocoa or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The antioxidant capacity of foods is essential to complement the body's own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin... Read full abstract on PubMed →
induced more VOCs derived from fatty acids metabolism. Our results suggest the importance of considering BA production in the choice of yeast starters for cocoa fermentation. Read full abstract on PubMed →
, TNF-α, MCP-1, and IL-6) and the production of reactive oxygen species (21.5-66.4%). Protocatechuic and chlorogenic acids, together with caffeine, were suggested as main contribut... Read full abstract on PubMed →
The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins c... Read full abstract on PubMed →
BACKGROUND: Coffee is an important source of bioactive compounds, including caffeine, phenolic compounds (mainly chlorogenic acids), trigonelline, and diterpenes. Several studies h... Read full abstract on PubMed →
Ochratoxin A (OTA) is a mycotoxin produced mainly by species of Aspergillus and Penicillium. Contamination of food with OTA is a major consumer health hazard. In Cote D'Ivoire, pre... Read full abstract on PubMed →
BACKGROUND: Experimental evidences demonstrate that vegetable derived extracts inhibit cholesterol absorption in the gastrointestinal tract. To further explore the mechanisms behin... Read full abstract on PubMed →
This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procy... Read full abstract on PubMed →
Huangjiu is a traditional Chinese fermented beverage whose aroma perception is affected by the release of volatile organic compounds (VOCs) from its matrix. This study is the first... Read full abstract on PubMed →
Molasses is a widely consumed traditional food product obtained from various fruits and valued for its nutritional and sensory properties. Thermal processing during molasses produc... Read full abstract on PubMed →
Control of tsetse flies constitutes a cornerstone of trypanosomiasis control and elimination efforts in Africa. The use of eco-friendly odor-based bait technologies has been identi... Read full abstract on PubMed →
Plant-based essential oils (EOs) are currently targeted sources because of their non-toxic, bioactivity, and safety of non-targeted organisms. Various volatile components such as t... Read full abstract on PubMed →
Among the off-flavors occasionally found in fermented cocoa, a smoky taint is common. While major contributors to the off-flavor are already known, their source has not been fully... Read full abstract on PubMed →
Honey analysis plays a crucial role in ensuring its quality, authenticity, and compliance with regulatory standards. Traditional methods for honey analysis are often time-consuming... Read full abstract on PubMed →
BACKGROUND: Sugar substitutes have become a topic of interest with the revelation of the strong link between excessive sugar consumption and many chronic diseases. One of the compo... Read full abstract on PubMed →
Thermal decomposition of carbohydrates plays a critical role in various technological fields, including biomass energy conversion, thermal food processing, and the synthesis of fun... Read full abstract on PubMed →
The detection of pesticide residues in food is crucial for ensuring food safety, safeguarding public health, and promoting sustainable development. Overusing pesticides on agricult... Read full abstract on PubMed →
Quantification of microplastics in soil is needed to understand their impact and fate in agricultural areas. Often, low sample volume and removal of organic matter (OM) limit repre... Read full abstract on PubMed →
Melipona beecheii pot-pollen is a natural product that has barely been studied, unlike other hive products such as honey and propolis. Its application has been reported since ancie... Read full abstract on PubMed →
<title>Abstract</title> <p>The study investigates neural processing underlying the perception of vanillin and structurally similar odorants, vanitrope, and vanillyl ethyl ether (V... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.