Keyword Connections

chocolate

Journals

4

1 ACS applied materials & interfaces

2 The Science of the total environment

3 International journal of environmental research and public health

4 American journal of industrial medicine

Research Groups

0

No Research Group Connected

Bibliographies

31

1 Chocolate, "Food of the Gods": History, Science, and Human Health.

2 Genetic variation in bioaccumulation and partitioning of cadmium in Theobroma cacao L.

3 Tracking Structural Changes in Lipid-based Multicomponent Food Materials due to Oil Migration by Microfocus Small-Angle X-ray Scattering.

4 A case-control study of the relationship between the risk of colon cancer in men and exposures to occupational agents.

5 features of perfect and imperfect reserves and reserve funds within the federal budget of the russian federation

6 bombom para dietas especiais: avaliação química e sensorial chocolate confectionery for special purposes: chemical and sensorial evaluation

7 a comparison between chocolate milk and a raw milk honey solution’s influence on delayed onset of muscle soreness

8 the effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery

9 Geographic Patterns of Genetic Variation among Cacao (Theobroma cacao L.) Populations Based on Chloroplast Markers

10 Cocoa flavanols and cognition: regaining chocolate in old age?

11 Cocoa flavanols and cognition: regaining chocolate in old age?

12 Exotic, enlightened and controversial pleasures of empire: Chocolate, tea and coffee in English literature (1650-1834)

13 High-cocoa polyphenol-rich chocolate improves blood pressure in patients with diabetes and hypertension

14 Longan (Dimocarpus longan) and lychee (Litchi chinensis): Functional ingredients in chocolate pralines.

15 Consumers’ preferences for visual elements on chocolate packaging

16 Transportation can cancel out the ecological advantages of producing organic cacao: The carbon footprint of the globalized agrifood system of ecuadorian chocolate.

17 phenolic and theobromine contents of commercial dark, milk and white chocolates on the malaysian market

18 avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados chemical evaluation of cocoa substitutes and study of formulated chocolate drink powder

19 elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour

20 desenvolvimento e caracterizaÇÃo de bolos de chocolate e de cenoura com filÉ de tilÁpia do nilo (oreochromis niloticus)

21 biscoitos de chocolate enriquecidos com spirulina platensis: caracterÍsticas fÍsicoquÍmicas, sensoriais e digestibilidade

22 Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate

23 development of synbiotic milk chocolate enriched with lactobacillus paracasei, d-tagatose and galactooligosaccharide

24 caracterização comparativa entre chocolates ao leite formulados com gordura de leite anidra e com estearina de gordura de leite

25 ¿cómo compiten las firmas latinoamericanas en los mercados globalizados? la estrategia del grupo empresarial antioqueño para enfrentar la competencia internacional: el caso de inversiones nacional de chocolates

26 cacao to cocoa to chocolate: healthy food?

27 parÂmetros de textura em barras de chocolate ao leite

28 clinical and biochemical effects of dark chocolate in moderate chronic periodontitis

29 Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars

30 Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars - Journal of Food Science and Technology

31 Assessing the temporal profile and liking of sugar-free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A.