Improved analysis of theobromine and caffeine in chocolate food products formulated with cocoa powder

Food Research International

Volumn 34, Issue 7, 2001, Pages 599-603

  Caudle, Austin G ^a,b   Gu, Yifang ^a   Bell, Leonard N ^a  

^a AUBURN UNIVERSITY   (United States)

^b Fisher Scientific   (United States)

Author keywords

Caffeine; Chocolate; Food analysis; Theobromine

Indexed keywords

ANALYTIC METHOD; CAFFEINE; DETERMINATION OF CONTENT; FOOD ANALYSIS; METHYLXANTHINE; THEOBROMINE;

THEOBROMA CACAO;

EID: 0034932491     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00077-1     Document Type: Article

References (15)

1. Caffeine content in coffee as influenced by grinding and brewing techniques
2. Clinical pharmacology of caffeine
3. HPLC determination of caffeine and theobromine in coffee, tea, and instant hot cocoa mixes
4. Caffeine and theobromine levels in cocoa and carob products
5. HPLC determination of caffeine and theobromine content of various natural and red dutch cocoas
6. Caffeine content of fountain and private-label store brand carbonated beverages
7. Tea preparation and its influence on methylxanthine concentration
8. Caffeine culture: A return to caffeine has some questioning its safety levels
9. Caffeine and the central nervous system: Mechanisms for action, biochemical, metabolic, and psychostimulant effects
10. Basic metabolism and physiological effects of the methylxanthines
11. Methylxanthines
12. Theobromine and caffeine content of chocolate products