Literature DB >> 16745960

The vitamin D activity of cacao shell: The effect of the fermenting and drying of cacao on the vitamin D potency of cacao shell. II. The origin of vitamin D in cacao shell.

A W Knapp1.   

Abstract

Entities:  

Year:  1935        PMID： 16745960      PMCID： PMC1266821          DOI： 10.1042/bj0292728

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  3 in total

1.  Studies in the biochemistry of micro-organisms: The isolation and characterisation of ergosterol from Penicillium puberulum Bainier grown on a synthetic medium with glucose as sole source of carbon.

Authors:  J H Birkinshaw; R K Callow; C F Fischmann
Journal:  Biochem J       Date:  1931       Impact factor: 3.857

2.  The determination of vitamin D: The stability of preparations of vitamin D.

Authors:  R B Bourdillon; H M Bruce; T A Webster
Journal:  Biochem J       Date:  1932       Impact factor: 3.857

3.  The effect of feeding cacao shell to cows on the vitamin D content of butter (milk).

Authors:  S K Kon; K M Henry
Journal:  Biochem J       Date:  1935-09       Impact factor: 3.857
  3 in total
  2 in total

Review 1.  Cocoa Bean Shell-A By-Product with Nutritional Properties and Biofunctional Potential.

Authors:  Olga Rojo-Poveda; Letricia Barbosa-Pereira; Giuseppe Zeppa; Caroline Stévigny
Journal:  Nutrients       Date:  2020-04-17       Impact factor: 5.717

Review 2.  Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects.

Authors:  Thiago F Soares; M Beatriz P P Oliveira
Journal:  Molecules       Date:  2022-03-01       Impact factor: 4.411
  2 in total

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