Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent.

[1]  Silvia Bonacchi,et al.  Editorial , 2018, Gestalt Theory.

[2]  M. Planinić,et al.  Modelling of the process of solid-liquid extraction of total polyphenols from soybeans. , 2018 .

[3]  María Dolores Hernández-Navarro,et al.  Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.) , 2017 .

[4]  G. F. Barbero,et al.  Extraction of phenolic compounds and anthocyanins from juçara (Euterpe edulis Mart.) residues using pressurized liquids and supercritical fluids , 2017 .

[5]  Julian Martínez,et al.  Pressurized liquids extraction as an alternative process to readily obtain bioactive compounds from passion fruit rinds , 2016 .

[6]  B. Özçelik,et al.  Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans , 2016 .

[7]  R. A. Carvalho,et al.  Influence of the bed height on the kinetics of watermelon seed oil extraction with pressurized ethanol , 2016 .

[8]  A. Segura‐Carretero,et al.  Optimization of microwave‐assisted extraction and pressurized liquid extraction of phenolic compounds from Moringa oleifera leaves by multiresponse surface methodology , 2016, Electrophoresis.

[9]  M. T. Fernandez-Ponce,et al.  Pilot-plant scale extraction of phenolic compounds from mango leaves using different green techniques: Kinetic and scale up study , 2016 .

[10]  Jun Xi,et al.  Pressure-dependent kinetic modeling of solid–liquid extraction of the major green tea constituents , 2014 .

[11]  Marie-Lucie Kankolongo Cibaka,et al.  Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa. , 2014, Journal of agricultural and food chemistry.

[12]  F. Aladedunye.  Natural antioxidants as stabilizers of frying oils , 2014 .

[13]  Y. Chi,et al.  TG-pyrolysis and FTIR analysis of chocolate and biomass waste , 2014, Journal of Thermal Analysis and Calorimetry.

[14]  B. Zimmermann,et al.  Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting. , 2013, Food chemistry.

[15]  M. Sandahl,et al.  Pressurised hot water extraction in continuous flow mode for thermolabile compounds: extraction of polyphenols in red onions , 2013, Analytical and Bioanalytical Chemistry.

[16]  Charis M. Galanakis.  Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges , 2013 .

[17]  Elizabeth L Chin,et al.  Comparison of antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods , 2013, Heritage Science.

[18]  G. Mazza,et al.  MODELING SOLID–LIQUID EXTRACTION KINETICS OF TRANS‐RESVERATROL AND TRANS‐ε‐VINIFERIN FROM GRAPE CANE , 2013 .

[19]  M. Viuda‐Martos,et al.  Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products , 2012 .

[20]  Charis M. Galanakis.  Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications , 2012 .

[21]  R. Paoletti,et al.  Chocolate and Health: A Brief Review of the Evidence , 2012 .

[22]  R. Paoletti.  Chocolate and Health , 2012, Springer Milan.

[23]  C. Turner,et al.  Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. , 2011, Analytica chimica acta.

[24]  G. Davidov-Pardo,et al.  Kinetics of thermal modifications in a grape seed extract. , 2011, Journal of agricultural and food chemistry.

[25]  H. J. Smit.  Theobromine and the pharmacology of cocoa. , 2011, Handbook of experimental pharmacology.

[26]  M. Motilva,et al.  Comparative study of UPLC-MS/MS and HPLC-MS/MS to determine procyanidins and alkaloids in cocoa samples , 2010 .

[27]  S. Chattopadhyay,et al.  Experimental and modeling studies on extraction of catechin hydrate and epicatechin from Indian green tea leaves , 2010 .

[28]  Y. Kou,et al.  Determination of total procyanidins in selected chocolate and confectionery products using DMAC. , 2010, Journal of AOAC International.

[29]  M. Wesołowski,et al.  Thermal decomposition of methylxanthines , 2008 .

[30]  M. Motilva,et al.  Obtention and characterization of phenolic extracts from different cocoa sources. , 2008, Journal of agricultural and food chemistry.

[31]  R. Jacques,et al.  Pressurized liquid extraction of mate tea leaves. , 2008, Analytica chimica acta.

[32]  P. Alderson,et al.  Phenolic content and antioxidant capacity of hybrid variety cocoa beans. , 2008, Food chemistry.

[33]  M. Planinić,et al.  Study of solid–liquid extraction kinetics of total polyphenols from grape seeds , 2007 .

[34]  P. Rupérez,et al.  Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.) , 2007 .

[35]  M. Arlorio,et al.  Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 , 2005 .

[36]  R. Lamuela-Raventós,et al.  Review: Health Effects of Cocoa Flavonoids , 2005 .

[37]  D. Wianowska,et al.  PLE in the analysis of plant compounds. Part I. The application of PLE for HPLC analysis of caffeine in green tea leaves. , 2005, Journal of pharmaceutical and biomedical analysis.

[38]  M. Planinić,et al.  Modelling of drying and rehydration of carrots using Peleg’s model , 2005 .

[39]  J J Strain,et al.  The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. , 1996, Analytical biochemistry.

[40]  C. Berset,et al.  Use of a Free Radical Method to Evaluate Antioxidant Activity , 1995 .

[41]  D. Firestone,et al.  Official methods and recommended practices of the American Oil Chemists' Society , 1990 .

[42]  M. Peleg.  An Empirical Model for the Description of Moisture Sorption Curves , 1988 .

[43]  N. Asp,et al.  Rapid enzymatic assay of insoluble and soluble dietary fiber. , 1983, Journal of agricultural and food chemistry.

[44]  W. Horwitz.  Official Methods of Analysis , 1980 .

[45]  P. G. Keeney,et al.  APPLICATION OF HIGH‐PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS , 1978 .

[46]  J. Roberts,et al.  The interaction of polyphenols and proteins during cacao curing , 1958 .