The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification
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Citations
Cites
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085
Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance
Bravo, L. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.1998.tb01670.x · Cited by 4,030
Hammerstone, J. F., Lazarus, S. A., Mitchell, A. E., Rucker, R., & Schmitz, H. H. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980760h · Cited by 455
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Tannins: Current knowledge of food sources, intake, bioavailability and biological effects
Serrano, J., Puupponen‐Pimiä, R., Dauer, A., Aura, A., & Saura‐Calixto, F. (2009) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900039 · Cited by 810
A review on the beneficial aspects of food processing
van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P. R., & Eisenbrand, G. (2010) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900608 · Cited by 555
Biological activities and chemical composition of three honeys of different types from Anatolia
Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.10.010 · Cited by 547
Advances in the analysis of phenolic compounds in products derived from bees
Gómez-Caravaca, A. M., Gómez-Romero, M., Arráez-Román, D., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2006) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2006.03.002 · Cited by 441
Metadata
- Authors
- Wollgast, J., & Anklam, E.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2000-07
- Volume
- 33
- Issue
- 6
- Pages
- 423-447
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2086426631
- Cited by
- 677
- References
- 3
- FWCI
- 6.81
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. https://app.cochat.ai/papers/10.1016/s0963-9969(00)00068-5
- The paper
- Wollgast, J., & Anklam, E. (2000). Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Research International. https://doi.org/10.1016/s0963-9969(00)00068-5
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
