Keywords: کاکائو; Cocoa; Roasting; Flavanols; Procyanidins; Epimerization; Stereochemistry; UHPLC-MS/MS; Capillary electrophoresis;
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Keywords: کاکائو; Cocoa; Polyphenols; Antioxidant activity; Mass spectrometry; Milk proteins;
Keywords: کاکائو; Cocoa; Butter; Chocolate; Crystallization; Avrami equation; Polymorphism;
Keywords: کاکائو; Alternative trade; Certification; Farmers' organizations; Sustainable development; Cocoa; Ecuador;
Keywords: کاکائو; AhR; aryl hydrocarbon receptor; AKT/PKB; protein kinase B; AOM; azoxymethane; AP; Acticoa power; AP-1; activator protein-1; ARE; antioxidant response element; CDK; cyclins-dpendent kinase; CLPr; cacao liquor proanthocyanidins; COX-2; cyclooxygenase-2; CYP
Keywords: کاکائو; Tea; Cocoa; Coffee; Ilex paraguariensis; Ilex guayusa; Flavanoids; Polyphenols; L-theanine; Chlorogenic acid; Cognition; Theobromine;
Keywords: کاکائو; Active packaging; Antioxidant release; Antimicrobial film; Caco-2 cells; Cocoa; EVOH;
Mode of Inheritance and Combining ability studies on Epicuticular wax Production in Resistance to Black pod disease in Cacao (Theobroma cacao L.)
Keywords: کاکائو; Additive gene; Black pod disease; Cocoa; Combining ability; Epicuticular wax; Heritability; Non-additive gene; Phytophthora species; Theobroma cacao L.;
A 1.6â¯mg/kg dose of epicatechin in a supplemented cocoa mixture yielded the largest acute decrease in food intake in humans
Keywords: کاکائو; Chocolate; Cocoa; Epicatechin; Appetite control; Weight loss; Body weight;
pH-Dependency of the proteolytic formation of cocoa- and nutty-specific aroma precursors
Keywords: کاکائو; Amino acids; Aroma; Cocoa; Globular storage protein; Mass spectrometry; Peptides; Nutty aroma;
Cocoa and chocolate are sources of vitamin D2
Keywords: کاکائو; Vitamin D; Ergocalciferol; Theobroma cacao L.; Cocoa; Cocoa butter; Chocolate;
pCoCoA: A precise congestion control algorithm for CoAP
Keywords: کاکائو; CoAP; CoCoA; CoCoA+; Congestion control;
Fast analysis of polyphenols and alkaloids in cocoa-based products by ultra-high performance liquid chromatography and Orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap-MS/MS)
Keywords: کاکائو; Cocoa; Polyphenols; Alkaloids; Q-Exactive Orbitrap; Ultra-high performance liquid chromatography; High-resolution mass spectrometry; Food analysis;
A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate
Keywords: کاکائو; Coffee infusion; Brewing method; Antioxidants; Synergy; Cocoa; Catechins;
Short-term supplementation with flavanol-rich cocoa improves lipid profile, antioxidant status and positively influences the AA/EPA ratio in healthy subjects
Keywords: کاکائو; Cocoa; Flavanols; Lipids; Oxidative stress; PUFA; Human;
Habitual chocolate intake and type 2 diabetes mellitus in the Maine-Syracuse Longitudinal Study: (1975-2010): Prospective observations
Keywords: کاکائو; Chocolate; Cocoa; Type 2 diabetes;
Effects of dark-chocolate on appetite variables and glucose tolerance: A 4Â week randomised crossover intervention in healthy middle aged subjects
Keywords: کاکائو; BDNF; brain derived neurotrophic factor; BMI; body mass index; CP; control product; DC; dark chocolate; GLP-1; glucagon-like-peptide-1; PYY; peptide-YY; SCFA; short chain fatty acids; yr; years; Cocoa; Appetite-regulation; Glucose-metabolism; Gut-hormones
Research ArticleMonomeric cocoa catechins enhance β-cell function by increasing mitochondrial respiration
Keywords: کاکائو; Cocoa; β-Cell; Catechin; Insulin secretion; Mitochondrial respiration; Nrf2;
Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions
Keywords: کاکائو; Viability; Cocoa; Phenolics; Sensorial acceptance; Hardness;
Portable and low cost fluorescence set-up for in-situ screening of Ochratoxin A
Keywords: کاکائو; OTA; Fluorescence set up; Cocoa; Extraction; MIP
Dose and response to cocoa (DARC): A randomized double-blind controlled trial
Keywords: کاکائو; Cocoa; Dose-response; Hypertension; Blood pressure; Endothelial function;
Sensitive analytical performance of folding based biosensor using methylene blue tagged aptamers
Keywords: کاکائو; Aptamer; OTA; DPV; Cocoa; Redox probe; Methylene blue
Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins
Keywords: کاکائو; Cocoa; Fermentation; Nitrogenous compounds; Proteolysis; Nitrogenous balance sheet;
Characterization of the legumains encoded by the genome of Theobroma cacao L
Keywords: کاکائو; Cysteine-proteinase; Cocoa; Modeling; qPCR; Gene expression; Witches' broom;
Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks
Keywords: کاکائو; Cocoa; Fermentation index; Artificial neural networks; Image analysis
Physiological responses to drought and experimental water deficit and waterlogging of four clones of cacao (Theobroma cacao L.) selected for cultivation in Venezuela
Keywords: کاکائو; Ca; ambient CO2 concentration; Ci; intercellular CO2 concentration; CE; carboxylation efficiency; E; transpiration rate; ΦPSII; relative quantum yield of PSII; F0; minimum fluorescence in dark-adapted leaves; Fv/Fm; maximum quantum yield of photosystem I
Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations
Keywords: کاکائو; Cocoa; Fermentation-like incubation; Lactic acid; Acetic acid; Flavan-3-ols
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review
Keywords: کاکائو; Cocoa; Fermentation; Flavour volatiles; Sustainable production
Effect of shade tree planting and soil management on rehabilitation success of a 22-year-old degraded cocoa (Theobroma cacao L.) plantation
Keywords: کاکائو; Agroforestry; Cocoa; Yield; Soil quality; Soil nutrient status; Rehabilitation; Soil fauna diversity;
Effect of a cocoa-enriched diet on immune response and anaphylaxis in a food allergy model in Brown Norway rats
Keywords: کاکائو; AB; Applied Biosystems; AR; anaphylactic response; AU; arbitrary units; AUC; area under the curve; βLG; β-lactoglobulin; BN; Brown Norway; CC; conventional cocoa; FA; food allergy; FA-CC; food allergy group fed with a conventional cocoa diet; FA-NFC; fo
The “Guiana” genetic group: A new source of resistance to cacao (Theobroma cacao L.) black pod rot caused by Phytophthora capsici
Keywords: کاکائو; Cocoa; Resistance; Phytophthora capsici; Black pod; French Guiana;
Método pronóstico de valoración de riesgo para caries dental por consumo de chocolate
Keywords: کاکائو; Saliva; cocoa; concentración de iones hidrógeno; índice CPO; índice de higiene oralSaliva; cocoa; concentration of hydrogen ions; DMF index; oral hygiene index
Enterobacteriaceae contamination in chocolate processing
Keywords: کاکائو; Cocoa; Salmonella; Coliforms; Escherichia coli; Chocolate;
Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans
Keywords: کاکائو; Isotope ratio monitoring by mass spectrometry; Cocoa; Geographical origin; Environment effect;
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing
Keywords: کاکائو; Cocoa; Roasting; Flavanols; Procyanidins; Antioxidant activity;
Poliphenolic-rich extracts from cocoa (Theobroma cacao L.) and cupuassu (Theobroma grandiflorum Willd. Ex Spreng. K. Shum) liquors: A comparison of metabolic effects in high-fat fed rats
Keywords: کاکائو; ALT; alanine aminotransferase; AST; aspartate aminotransferase; FBG; fasting blood glucose; CAT; catalase; FRAP; Ferric Reducing Antioxidant Power; GPx; glutathione peroxidase; GGT; gamma glutamyl transferase; GTT; glucose tolerance test; ITT; insulin tol
Arañas arborícolas de cacaotales con diferente tipo de manejo en Chiapas, México
Keywords: کاکائو; Araneae; Cacao; Riqueza de especies; Diversidad; Nuevos registrosAraneae; Cocoa; Species richness; Diversity; New records
Lactobacillus casei and its byproducts alter the virulence factors of foodborne bacterial pathogens
Keywords: کاکائو; Lactobacillus casei; Cocoa; Foodborne pathogen; Pathogen–cell interaction; Virulence gene
Polyphenol-enriched cocoa protects the diabetic retina from glial reaction through the sirtuin pathway
Keywords: کاکائو; Diabetic retinopathy; Cocoa; GFAP; SIRT1; NF-kB; NAD+; Neurodegeneration
Prebiotic effects of cocoa fibre on rats
Keywords: کاکائو; Rat; Cocoa; Cocoa fibre; Microbiota; SCFA; TLRAB, applied biosystems; cDNA, complementary deoxyribonucleic acid; CF, a diet based on cocoa fibre; C10, a diet containing 10% cocoa; DF, dietary fibre; EDTA, ethylenediaminetetraacetic acid; FBS, foetal bovin
Cocoa and cocoa flavanol epicatechin improve hepatic lipid metabolism in in vivo and in vitro models. Role of PKCζ
Keywords: کاکائو; AKT; protein kinase B; AMPK; AMP-activated protein kinase; aPKC; atypical protein kinase C; Cho; cholesterol; EC; (â)-epicatechin; EDTA; ethylenediaminetetraacetic acid; NEFA; non-esterified fatty acids; PFA; paraformaldehyde; PKC; protein kinase C; PMS
Dietary cocoa inhibits colitis associated cancer: a crucial involvement of the IL-6/STAT3 pathway
Keywords: کاکائو; Colitis associated cancer; Cocoa; NF-κB; STAT3; Apoptosis; IL-6;
Allergie et cacao : tests immunologiques et échantillonnage atmosphérique dans une usine de transformation de fèves de cacao en Côte d'Ivoire
Keywords: کاکائو; Allergie; Tests immunologiques; Cacao; Poussières; Ãchantillonnage atmosphérique; Allergy; Immunological tests; Cocoa; Dust; Air sampling;
Identification of novel cocoa flavonoids from raw fermented cocoa beans by HPLC–MSn
Keywords: کاکائو; Cocoa; Polyphenols; Flavonoids; Plant hormone; Mass spectrometry
Quantification of neonicotinoid insecticide residues in soils from cocoa plantations using a QuEChERS extraction procedure and LC-MS/MS
Keywords: کاکائو; Neonicotinoids; Tropical soils; Ghana; Cocoa; QuEChERS; LC-MS/MS;
Cocoa flavonoids attenuate high glucose-induced insulin signalling blockade and modulate glucose uptake and production in human HepG2 cells
Keywords: کاکائو; AKT/PKB; protein kinase B; AMPK; 5â²-AMP-activated protein kinase; BrdU; 5-bromo-2â²-deoxyuridine; CaMMK; Ca2+/calmodulin-dependent protein kinase kinase; CPE; cocoa phenolic extract; EC; (â)-epicatechin; EGCG; epigallocatechin gallate; ERK; extracell
Plasticizers, antioxidants and reinforcement fillers from hazelnut skin and cocoa by-products: Extraction and use in PLA and PP
Keywords: کاکائو; Hazelnut; Cocoa; Thermal degradation; Photo-oxidation; Mechanical properties;
Cocoa powder as a natural ingredient revealing an enhancing effect to inactivate Cronobacter sakazakii cells treated by Pulsed Electric Fields in infant milk formula
Keywords: کاکائو; Cronobacter sakazakii; Pulsed Electric Fields (PEF); Natural antimicrobial agents; Cocoa; Hurdle technology;
Chemical composition of cupuassu (Theobroma grandiflorum) and cocoa (Theobroma cacao) liquors and their effects on streptozotocin-induced diabetic rats
Keywords: کاکائو; Theobroma grandiflorum; Cupuassu; Cocoa; Chocolate; Streptozotocin-induced diabetes;
Mycoparasitism by Clonostachys byssicola and Clonostachys rosea on Trichoderma spp. from cocoa (Theobroma cacao) and implication for the design of mixed biocontrol agents
Keywords: کاکائو; Clonostachys; Clonostachys byssicola; Cocoa; Mixed inocula; Phytophthora; Theobroma cacao; Trichoderma;