Impact of Fermentation and Roasting on the Gut Health Protective Effects of Cocoa in High-Fat Diet Fed Mice

Gelijkaardige items

• Impact of Processing on the Anti-inflammatory and Gastrointestinal Protective Effects of Cocoa in High Fat-Fed Obese Mice
  door: Weikart, Daphne, et al.
  Gepubliceerd in: (2021)
• Utilization of a Model Cocoa Fermentation System and Roasting to Assess Differences Among Bioactive Compounds and Bioactivity of Cocoa Through Variable Processing Conditions (FS07-04-19)
  door: Racine, Kathryn, et al.
  Gepubliceerd in: (2019)
• Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans
  door: Racine, Kathryn C., et al.
  Gepubliceerd in: (2019)
• Development and Characterization of a Pilot-Scale Model Cocoa Fermentation System Suitable for Studying the Impact of Fermentation on Putative Bioactive Compounds and Bioactivity of Cocoa
  door: Racine, Kathryn C., et al.
  Gepubliceerd in: (2019)
• Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans
  door: Fabrice Tonfack Djikeng, et al.
  Gepubliceerd in: (2018-02-01)