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Publications by Dino Mastrocola
From Cocoa to Chocolate: The Impact of Processing on in Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers in Vivo
Frontiers in Immunology
Allergy
Immunology
Related publications
Mood Components in Cocoa and Chocolate: The Mood Pyramid
Planta Medica
Organic Chemistry
Molecular Medicine
Pharmacology
Complementary
Pharmaceutical Science
Analytical Chemistry
Alternative Medicine
Drug Discovery
Cocoa and Chocolate in Human Health and Disease
Antioxidants and Redox Signaling
Cell Biology
Molecular Biology
Biochemistry
Clinical Biochemistry
Medicine
Physiology
Effects of Chocolate Malt Drink Consumption Combined With Aerobic Dance Exercise on Blood Bone Metabolism Markers, Antioxidant Enzymes and Aerobic Capacity in Young Females
Sports and Exercise Medicine - Open Journal
Lead in Cocoa and Chocolate: Rankin and Flegal Respond
Environmental Health Perspectives
Mutagenesis
Public Health
Environmental
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Toxicology
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Ochratoxin a in Cocoa and Chocolate Sampled in Canada
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Mutagenesis
Public Health
Food Science
Environmental
Health
Medicine
Toxicology
Chemistry
Occupational Health
The Effect of Bioactive Compounds on in Vitro and in Vivo Antioxidant Activity of Different Berry Juices
PLoS ONE
Multidisciplinary
Effects of Olfactory Sense on Chocolate Craving
Appetite
Nutrition
Psychology
Dietetics
In Vitro Antioxidant Activity on Roots of Limnophila Heterophylla
Free Radicals and Antioxidants
Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
