These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

309 related articles for article (PubMed ID: 19323742)

  • 1. Shear rheology of molten crumb chocolate.
    Taylor JE; Van Damme I; Johns ML; Routh AF; Wilson DI
    J Food Sci; 2009 Mar; 74(2):E55-61. PubMed ID: 19323742
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Frictional behaviour of molten chocolate as a function of fat content.
    Rodrigues SA; Shewan HM; Xu Y; Selway N; Stokes JR
    Food Funct; 2021 Mar; 12(6):2457-2467. PubMed ID: 33630006
    [TBL] [Abstract][Full Text] [Related]  

  • 3. High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content.
    Skelhon TS; Olsson PK; Morgan AR; Bon SA
    Food Funct; 2013 Sep; 4(9):1314-21. PubMed ID: 23799607
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Oil migration in chocolate-peanut butter paste confectionery as a function of chocolate formulation.
    McCarthy KL; McCarthy MJ
    J Food Sci; 2008 Aug; 73(6):E266-73. PubMed ID: 19241547
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content.
    Do TA; Hargreaves JM; Wolf B; Hort J; Mitchell JR
    J Food Sci; 2007 Nov; 72(9):E541-52. PubMed ID: 18034724
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Investigation into the Microstructure, Texture and Rheological Properties of Chocolate Ganache.
    McGill J; Hartel RW
    J Food Sci; 2018 Mar; 83(3):689-699. PubMed ID: 29355953
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Oil migration in 2-component confectionery systems.
    Lee WL; McCarthy MJ; McCarthy KL
    J Food Sci; 2010; 75(1):E83-9. PubMed ID: 20492171
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Flow properties of single origin chocolates: Effect of product formulation and particle size.
    Cooney J; Kennedy T; Monteiro L; Martini S
    J Food Sci; 2024 Jul; 89(7):4419-4429. PubMed ID: 38957111
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Dark chocolate with a high oleic peanut oil microcapsule content.
    Agibert SA; Lannes SCDS
    J Sci Food Agric; 2018 Dec; 98(15):5591-5597. PubMed ID: 29696663
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of milk powders in milk chocolate.
    Liang B; Hartel RW
    J Dairy Sci; 2004 Jan; 87(1):20-31. PubMed ID: 14765806
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of antibloom fat migration from a nut oil filling on the polymorphic transformation of cocoa butter.
    Smith KW; Zand I; Talbot G
    J Agric Food Chem; 2008 Mar; 56(5):1602-5. PubMed ID: 18254592
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profiling.
    Buchgraber M; Androni S; Anklam E
    J Agric Food Chem; 2007 May; 55(9):3284-91. PubMed ID: 17394334
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk.
    Aidoo H; Sakyi-Dawson E; Abbey L; Tano-Debrah K; Saalia FK
    J Sci Food Agric; 2012 Jan; 92(2):224-31. PubMed ID: 21815159
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Alternative method for the quantification by gas chromatography triacylglycerol class analysis of cocoa butter equivalent added to chocolate bars.
    Guyon F; Destouesse S; Moustirats J; Esclapez M; Salagoity MH; Medina B
    J Agric Food Chem; 2004 May; 52(10):2770-5. PubMed ID: 15137812
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Particle Size Distribution on the Rheology of Dispersed Systems.
    Luckham PF; Ukeje MA
    J Colloid Interface Sci; 1999 Dec; 220(2):347-356. PubMed ID: 10607451
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Tempering of cocoa butter and chocolate using minor lipidic components.
    Chen J; Ghazani SM; Stobbs JA; Marangoni AG
    Nat Commun; 2021 Aug; 12(1):5018. PubMed ID: 34465789
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.
    Buchgraber M; Ulberth F; Anklam E
    J AOAC Int; 2004; 87(5):1164-72. PubMed ID: 15493674
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass.
    de Jesus Silva G; Gonçalves BRF; de Jesus JC; Vidigal MCTR; Minim LA; Ferreira SO; Bonomo RCF; Ferrão SPB
    J Texture Stud; 2019 Dec; 50(6):547-555. PubMed ID: 31276201
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The role of nonfat ingredients on confectionery fat crystallization.
    West R; Rousseau D
    Crit Rev Food Sci Nutr; 2018 Jul; 58(11):1917-1936. PubMed ID: 28362112
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Oil migration in chocolate and almond product confectionery systems.
    Altan A; Lavenson DM; McCarthy MJ; McCarthy KL
    J Food Sci; 2011 Aug; 76(6):E489-94. PubMed ID: 22417500
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.