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Page 1
From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action.
Int J Mol Sci. 2022 Nov 18;23(22):14365. doi: 10.3390/ijms232214365.
Int J Mol Sci. 2022.
PMID: 36430843
Free PMC article.
Review.
Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink.
Muhammad DRA, Kongor JE, Dewettinck K.
Muhammad DRA, et al. Among authors: kongor je.
J Food Sci Technol. 2021 Oct;58(10):3933-3941. doi: 10.1007/s13197-020-04855-y. Epub 2020 Oct 14.
J Food Sci Technol. 2021.
PMID: 34471317
Free PMC article.
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Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate.
Kongor JE, de Pascual-Teresa S, Owusu M, Kyei-Baffour VO, Oduro-Yeboah C.
Kongor JE, et al.
J Sci Food Agric. 2024 Jan 15;104(1):184-195. doi: 10.1002/jsfa.12902. Epub 2023 Aug 19.
J Sci Food Agric. 2024.
PMID: 37549223
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