Concepedia

Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation

Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Rosinelson da Silva Pena, Maria Beatriz Abreu Glória, Alessandra Santos Lopes

Food Chemistry · 2017 · 102 citations · 29 references

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References

29

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

, , +11

Scientific Opinion on risk based control of biogenic amine formation in fermented foods

EFSA Journal · 2011 · 952 citations · Full text

, , +17

Quantitative Methods for Anthocyanins.

Tibor Fuleki, F. J. Francis · Journal of Food Science · 1968 · 882 citations

, , +12

Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

Ki Won Lee, Young Jun Kim, Hyong Joo Lee et al. · Journal of Agricultural and Food Chemistry · 2003 · 745 citations

, , +16

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

, , +12