The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

Jan Wollgast, Elke Anklam · Food Research International · 2000 · 664 citations

Agriculture, Biochemistry, Food Science +12

Antioxidant capacity and phenolic content of cocoa beans

Azizah Othman, Amin Ismail, Nawalyah Abdul Ghani et al. · Food Chemistry · 2006 · 487 citations

Life Sciences, Food Science, Nutritional Sciences +14

Identification of Procyanidins in Cocoa (<i>Theobroma </i><i>cacao</i>) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry

John F. Hammerstone, Sheryl A. Lazarus, Alyson E. Mitchell et al. · Journal of Agricultural and Food Chemistry · 1999 · 451 citations

Agriculture, Chemistry, Food Science +17

A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans

Francisco A. Tómas‐Barberán, Elena Cienfuegos‐Jovellanos, Alicia Marín et al. · Journal of Agricultural and Food Chemistry · 2007 · 246 citations

Agriculture, Food Science, Nutritional Sciences +15

Antioxidative Polyphenols Isolated from <i>Theobroma </i><i>cacao</i>

Chiaki Sanbongi, Naomi Osakabe, Midori Natsume et al. · Journal of Agricultural and Food Chemistry · 1998 · 219 citations

Agriculture, Biochemistry, Food Science +17