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Journal Article
International Journal of Molecular Sciences, ISSN 1661-6596, 02/2017, Volume 18, Issue 2, pp. 376 - 376
Phenolic compounds, which are secondary plant metabolites, are considered an integral part of the human diet. Physiological properties of dietary polyphenols... 
Proanthocyandins | HPLC-ESI-QTOF-MS | Antioxidant activity | Byproduct | Polyphenols | Anti-inflammatory activity | Theobroma cacao | Vitis vinifera seed | polyphenols | COMPREHENSIVE CHARACTERIZATION | CAPACITY | BIOACTIVE COMPOUNDS | PHENOLIC-COMPOUNDS | BIOCHEMISTRY & MOLECULAR BIOLOGY | BIOLOGICAL-ACTIVITIES | antioxidant activity | CHEMISTRY, MULTIDISCIPLINARY | anti-inflammatory activity | IONIZATION-MASS-SPECTROMETRY | VITIS-VINIFERA L | IN-VITRO | byproduct | proanthocyandins | INFLAMMATION | PROCYANIDINS | Plant Extracts - chemistry | Epithelial Cells - metabolism | Vitis - chemistry | Antioxidants - chemistry | Anti-Inflammatory Agents - pharmacology | Plant Extracts - pharmacology | Epithelial Cells - drug effects | Humans | Antioxidants - pharmacology | Chromatography, High Pressure Liquid | Cacao - chemistry | Grape Seed Extract - chemistry | Proanthocyanidins - chemistry | Anti-Inflammatory Agents - chemistry | Spectrometry, Mass, Electrospray Ionization | Proanthocyanidins - pharmacology | Hydroxybenzoates - chemistry | Phenols - chemistry | Seeds - chemistry | Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization | Grape Seed Extract - pharmacology | Flavonoids - chemistry | Seeds | Electron transfer | Ions | Inflammation | Quantitation | High-performance liquid chromatography | Phenolic compounds | Cocoa | Endothelial cells | Antioxidants | Metabolites | Ionization | Skin | Vanillin | Umbilical vein | Monocyte chemoattractant protein 1 | Proanthocyanidins
Journal Article
Journal of Hazardous Materials, ISSN 0304-3894, 2008, Volume 150, Issue 3, pp. 533 - 540
Journal Article
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 01/2016, Volume 15, Issue 1, pp. 73 - 91
Cocoa originates from beans of the cocoa tree ( Theobroma cacao L.) and it is an important commodity in the world and the main ingredient in chocolate... 
chemistry | sensory quality | cocoa | chocolate | Chocolate | Chemistry | Sensory quality | Cocoa | ANTIOXIDANT ACTIVITY | OXIDATIVE-STRESS | THEOBROMA-CACAO L | FOOD SCIENCE & TECHNOLOGY | ROASTING CONDITIONS | VOLATILE FLAVOR | DARK CHOCOLATE | BLOOD-PRESSURE | MILK CHOCOLATE | LIQUOR PROANTHOCYANIDINS | NF-KAPPA-B | Chocolate industry
Journal Article
1994, 1st ed., Food products series, ISBN 9780412457203, Volume 2., viii, 464
Book
Nutrition Journal, ISSN 1475-2891, 2010, Volume 9, Issue 1, pp. 3 - 3
Journal Article
Journal Article