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Page 1
Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.
J Agric Food Chem. 2017 Mar 1;65(8):1715-1723. doi: 10.1021/acs.jafc.6b05262. Epub 2017 Feb 16.
J Agric Food Chem. 2017.
PMID: 28207258
Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa.
De Taeye C, Cibaka MK, Collin S.
De Taeye C, et al.
Foods. 2017 Feb 28;6(3):18. doi: 10.3390/foods6030018.
Foods. 2017.
PMID: 28264525
Free PMC article.
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Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers.
De Taeye C, Eyamo Evina VJ, Caullet G, Niemenak N, Collin S.
De Taeye C, et al.
J Agric Food Chem. 2016 Nov 23;64(46):8876-8885. doi: 10.1021/acs.jafc.6b03892. Epub 2016 Nov 10.
J Agric Food Chem. 2016.
PMID: 27934293
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Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.
De Taeye C, Bodart M, Caullet G, Collin S.
De Taeye C, et al.
J Sci Food Agric. 2017 Sep;97(12):4001-4008. doi: 10.1002/jsfa.8265. Epub 2017 Mar 7.
J Sci Food Agric. 2017.
PMID: 28194790
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Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa.
De Taeye C, Cibaka ML, Jerkovic V, Collin S.
De Taeye C, et al.
J Agric Food Chem. 2014 Sep 10;62(36):9002-16. doi: 10.1021/jf502016z. Epub 2014 Aug 28.
J Agric Food Chem. 2014.
PMID: 25167469
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