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Publications by Segundo G. Chavez-Quintana

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-Ols During the Roasting Process of Criollo Cocoa

Clinical Biochemistry

Molecular Biology

English

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Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity

Food Technology and Biotechnology

Chemical Engineering

Manufacturing Engineering

English

The Change of Catechin Antioxidant During Vacuum Roasting of Cocoa Powder

Journal of Nutrition & Food Sciences

English

Alteration of the Systemic and Microcirculation by a Single Oral Dose of Flavan-3-Ols

Multidisciplinary

English

Flavan-3-Ols Consumption and Cancer Risk: A Meta-Analysis of Epidemiologic Studies

English

Comparison Between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Data S1: Raw Data of Total Phenolic Content and Total Flavonoid Content

English

Phenylpropanoid Substituted Flavan-3-Ols From Trichilia Catigua and Their in Vitro Antioxidative Activity

Journal of the Brazilian Chemical Society

English

Total Phenolic Content (TPC) V1 (protocols.io.bda5i2g6)

English

Phytochemical Screening and Quantitative Estimation of Total Phenolic Content and Total Flavonoid Content of Grains of Paspalum Scrobiculatum

Asian Journal of Pharmaceutical and Clinical Research

Pharmaceutical Science

English