Literature DB >> 1270662

Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beans.

D L Zak, P G Keeney.   

Abstract

Entities:  

Mesh：

Substances：

Year:  1976        PMID： 1270662     DOI： 10.1021/jf60205a056

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


× No keyword cloud information.
  5 in total

Review 1.  Food allergy overview in children.

Authors:  Sujatha Ramesh
Journal:  Clin Rev Allergy Immunol       Date:  2008-04       Impact factor: 8.667

2.  Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea.

Authors:  Fenglin Gu; Lehe Tan; Huasong Wu; Yiming Fang; Fei Xu; Zhong Chu; Qinghuang Wang
Journal:  Foods       Date:  2013-05-21

Review 3.  Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health?

Authors:  Abbe Maleyki Mhd Jalil; Amin Ismail
Journal:  Molecules       Date:  2008-09-16       Impact factor: 4.411

4.  Simulated Gastrointestinal Digestion of Cocoa: Detection of Resistant Peptides and In Silico/In Vitro Prediction of Their Ace Inhibitory Activity.

Authors:  Angela Marseglia; Luca Dellafiora; Barbara Prandi; Veronica Lolli; Stefano Sforza; Pietro Cozzini; Tullia Tedeschi; Gianni Galaverna; Augusta Caligiani
Journal:  Nutrients       Date:  2019-04-30       Impact factor: 5.717

5.  Aqueous Extract of Cocoa Phenolic Compounds Protects Differentiated Neuroblastoma SH-SY5Y Cells from Oxidative Stress.

Authors:  Noelia Carballeda Sangiao; Susana Chamorro; Sonia de Pascual-Teresa; Luis Goya
Journal:  Biomolecules       Date:  2021-08-25
  5 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.