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There are 20418 results for: content related to: Cocoa polyphenols and their influence on parameters involved in ex vivo skin restructuring

  1. Effect of cocoa on blood pressure

    Intervention Review

    The Cochrane Library

    Karin Ried, Thomas R Sullivan, Peter Fakler, Oliver R Frank and Nigel P Stocks

    Published Online : 15 AUG 2012, DOI: 10.1002/14651858.CD008893.pub2

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    Governing the Organic Cocoa Network from Ghana: Towards Hybrid Governance Arrangements?

    Journal of Agrarian Change

    Volume 15, Issue 1, January 2015, Pages: 43–64, Laurent C. Glin, Peter Oosterveer and Arthur P.J. Mol

    Article first published online : 18 MAR 2014, DOI: 10.1111/joac.12059

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    Dietary cocoa protects against colitis-associated cancer by activating the Nrf2/Keap1 pathway


    Volume 41, Issue 1, January/February 2015, Pages: 1–14, Ashok Kumar Pandurangan, Zeinab Saadatdoust, Norhaizan Mohd. Esa, Hazilawati Hamzah and Amin Ismail

    Article first published online : 24 DEC 2014, DOI: 10.1002/biof.1195

  4. Modulation of metabolic syndrome-related inflammation by cocoa

    Molecular Nutrition & Food Research

    Volume 57, Issue 6, June 2013, Pages: 948–961, Yeyi Gu and Joshua D. Lambert

    Article first published online : 2 MAY 2013, DOI: 10.1002/mnfr.201200837

  5. The effect of cocoa polyphenols on the growth, metabolism, and biofilm formation by Streptococcus mutans and Streptococcus sanguinis

    European Journal of Oral Sciences

    Volume 114, Issue 4, August 2006, Pages: 343–348, Rimondia S. Percival, Deirdre A. Devine, Monty S. Duggal, Sylvie Chartron and Philip D. Marsh

    Article first published online : 25 JUL 2006, DOI: 10.1111/j.1600-0722.2006.00386.x

  6. Chocolate

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Jürg Kleinert-Zollinger and Stephen T. Beckett

    Published Online : 15 JUL 2006, DOI: 10.1002/14356007.a07_023.pub2

  7. Vent for surplus or productivity breakthrough? The Ghanaian cocoa take-off, c. 1890–1936

    The Economic History Review

    Volume 67, Issue 4, November 2014, Pages: 1035–1064, Gareth Austin

    Article first published online : 13 JUN 2014, DOI: 10.1111/1468-0289.12043

  8. Changes in polyphenol ability to produce astringency during roasting of cocoa liquor

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 6, 30 April 2005, Pages: 917–924, Misnawi, S Jinap, B Jamilah and S Nazamid

    Article first published online : 26 JAN 2005, DOI: 10.1002/jsfa.1954

  9. Cardioprotective effects of cocoa: Clinical evidence from randomized clinical intervention trials in humans

    Molecular Nutrition & Food Research

    Volume 57, Issue 6, June 2013, Pages: 936–947, Sara Arranz, Palmira Valderas-Martinez, Gemma Chiva-Blanch, Rosa Casas, Mireia Urpi-Sarda, Rosa M. Lamuela-Raventos and Ramon Estruch

    Article first published online : 3 MAY 2013, DOI: 10.1002/mnfr.201200595

  10. Molecular mechanisms underlying the potential antiobesity-related diseases effect of cocoa polyphenols

    Molecular Nutrition & Food Research

    Volume 58, Issue 1, January 2014, Pages: 33–48, Faisal Ali, Amin Ismail and Sander Kersten

    Article first published online : 21 NOV 2013, DOI: 10.1002/mnfr.201300277

  11. Anti-influenza virus effects of cocoa

    Journal of the Science of Food and Agriculture

    Masanori Kamei, Hiroshi Nishimura, Toshio Takahashi, Nobuaki Takahashi, Koichi Inokuchi, Takashi Mato and Kazuo Takahashi

    Article first published online : 27 APR 2015, DOI: 10.1002/jsfa.7197

  12. Modeling farmers' decisions on child labor and schooling in the cocoa sector: a multinomial logit analysis in Côte d'Ivoire

    Agricultural Economics

    Volume 35, Issue 3, November 2006, Pages: 319–333, Guy B. Nkamleu and Anne Kielland

    Article first published online : 22 NOV 2006, DOI: 10.1111/j.1574-0862.2006.00165.x

  13. Biodiversity Conservation, Ecosystem Functioning, and Economic Incentives under Cocoa Agroforestry Intensification

    Conservation Biology

    Volume 23, Issue 5, October 2009, Pages: 1176–1184, D.H.B. BISSELEUA, A.D. MISSOUP and S. VIDAL

    Article first published online : 14 APR 2009, DOI: 10.1111/j.1523-1739.2009.01220.x

  14. Chocolate and Cocoa

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    B. L. Zoumas, C. D. Azzara and J. Bouzas

    Published Online : 13 APR 2012, DOI: 10.1002/0471238961.0308150326152113.a01.pub3

  15. Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

    International Journal of Food Science & Technology

    Volume 38, Issue 3, March 2003, Pages: 285–295, Misnawi, S. Jinap, B. Jamilah and S. Nazamid

    Article first published online : 7 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00674.x

  16. Inclusion of cocoa as a dietary supplement represses expression of inflammatory proteins in spinal trigeminal nucleus in response to chronic trigeminal nerve stimulation

    Molecular Nutrition & Food Research

    Volume 57, Issue 6, June 2013, Pages: 996–1006, Ryan J. Cady, Jennifer E. Denson and Paul L. Durham

    Article first published online : 11 APR 2013, DOI: 10.1002/mnfr.201200630

  17. Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 840–848, Matteo Bordiga, Monica Locatelli, Fabiano Travaglia, Jean Daniel Coïsson, Giuseppe Mazza and Marco Arlorio

    Article first published online : 17 JAN 2015, DOI: 10.1111/ijfs.12760

  18. Effects of cocoa extract containing polyphenols and methylxanthines on biochemical parameters of obese-diabetic rats

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 1, 15 January 2009, Pages: 130–137, Abbe Maleyki Mhd Jalil, Amin Ismail, Pei Pei Chong, Muhajir Hamid and Syed Hasbullah Syed Kamaruddin

    Article first published online : 24 OCT 2008, DOI: 10.1002/jsfa.3419

  19. Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase

    Journal of the Science of Food and Agriculture

    Volume 82, Issue 5, April 2002, Pages: 559–566, Misnawi, Jinap Selamat, Jamilah Bakar and Nazamid Saari

    Article first published online : 6 MAR 2002, DOI: 10.1002/jsfa.1075

  20. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 13, October 2008, Pages: 2288–2297, Nicholas Camu, Tom De Winter, Solomon K Addo, Jemmy S Takrama, Herwig Bernaert and Luc De Vuyst

    Article first published online : 9 SEP 2008, DOI: 10.1002/jsfa.3349