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Volumn 5, Issue 1, 2011, Pages

Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products

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EID: 79551619009     PISSN: None     EISSN: 1752153X     Source Type: Journal    
DOI: 10.1186/1752-153X-5-5     Document Type: Article
Times cited : (65)

References (14)
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    • Chocolate at heart: The anti-inflammatory impact of cocoa flavanols
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    • Selmi C, Cocchi CA, Lanfredini M, Keen CL, Gershwin ME. Chocolate at heart: The anti-inflammatory impact of cocoa flavanols. Mol Nutr Food Res 2008, 52:1340-8. 10.1002/mnfr.200700435, 18991246.
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  • 7
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    • Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao
    • 10.1021/jf901821x, 19754118
    • Miller KB, Hurst WJ, Flannigan N, Ou B, Lee CY, Smith N, Stuart DA. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao. J Agric Food Chem 2009, 57:9169-9180. 10.1021/jf901821x, 19754118.
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    • Miller, K.B.1    Hurst, W.J.2    Flannigan, N.3    Ou, B.4    Lee, C.Y.5    Smith, N.6    Stuart, D.A.7
  • 8
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    • Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States
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    • Seeram NP, Aviram M, Zhang Y, Henning SM, Feng L, Dreher M, Heber D. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. J Agric Food Chem 2008, 56:1415-1422. 10.1021/jf073035s, 18220345.
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    • Seeram, N.P.1    Aviram, M.2    Zhang, Y.3    Henning, S.M.4    Feng, L.5    Dreher, M.6    Heber, D.7
  • 10
    • 53649086057 scopus 로고    scopus 로고
    • Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders
    • 10.1021/jf801670p, 18710243
    • Miller KB, Hurst WJ, Payne MJ, Stuart DA, Apgar J, Sweigart DS, Ou B. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. J Agric Food Chem 2008, 56:8527-8533. 10.1021/jf801670p, 18710243.
    • (2008) J Agric Food Chem , vol.56 , pp. 8527-8533
    • Miller, K.B.1    Hurst, W.J.2    Payne, M.J.3    Stuart, D.A.4    Apgar, J.5    Sweigart, D.S.6    Ou, B.7
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    • Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated beta-cyclodextrin as the solubility enhancer
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    • Huang D, Ou B, Hampsch-Woodill M, Flanagan JA, Deemer EK. Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated beta-cyclodextrin as the solubility enhancer. J Agric Food Chem 2002, 50:1815-1821. 10.1021/jf0113732, 11902917.
    • (2002) J Agric Food Chem , vol.50 , pp. 1815-1821
    • Huang, D.1    Ou, B.2    Hampsch-Woodill, M.3    Flanagan, J.A.4    Deemer, E.K.5
  • 12
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    • Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe
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    • Ou, B.1    Hampsch-Woodill, M.2    Prior, R.L.3
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    • Singleton, V.L.1    Rossi, J.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.