249 related articles for article (PubMed ID: 20492171)
41. Characterization of cocoa butter extracted from hybrid cultivars of Theobroma cacao L.
Padilla FC; Liendo R; Quintana A
Arch Latinoam Nutr; 2000 Jun; 50(2):200-5. PubMed ID: 11048595
[TBL] [Abstract][Full Text] [Related]
42. Mycobiota of cocoa: from farm to chocolate.
Copetti MV; Iamanaka BT; Frisvad JC; Pereira JL; Taniwaki MH
Food Microbiol; 2011 Dec; 28(8):1499-504. PubMed ID: 21925035
[TBL] [Abstract][Full Text] [Related]
43. Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter.
Chung SY; Yang W; Krishnamurthy K
J Food Sci; 2008 Jun; 73(5):C400-4. PubMed ID: 18576985
[TBL] [Abstract][Full Text] [Related]
44. Comparative study of two methods for extraction of aflatoxin from peanut meal and peanut butter.
Chang HH; De Vries JW; Hobbs WE
J Assoc Off Anal Chem; 1979 Nov; 62(6):1281-4. PubMed ID: 521413
[TBL] [Abstract][Full Text] [Related]
45. Gas-liquid chromatographic determination of milk fat and cocoa butter equivalents in milk chocolate: interlaboratory study.
Buchgraber M; Androni S
J AOAC Int; 2007; 90(5):1326-39. PubMed ID: 17955976
[TBL] [Abstract][Full Text] [Related]
46. 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]
47. Determination of peanut allergens in cereal-chocolate-based snacks: metal-tag inductively coupled plasma mass spectrometry immunoassay versus liquid chromatography/electrospray ionization tandem mass spectrometry.
Careri M; Elviri L; Maffini M; Mangia A; Mucchino C; Terenghi M
Rapid Commun Mass Spectrom; 2008; 22(6):807-11. PubMed ID: 18278822
[TBL] [Abstract][Full Text] [Related]
48. Edible applications of shellac oleogels: spreads, chocolate paste and cakes.
Patel AR; Rajarethinem PS; Grędowska A; Turhan O; Lesaffer A; De Vos WH; Van de Walle D; Dewettinck K
Food Funct; 2014 Apr; 5(4):645-52. PubMed ID: 24647527
[TBL] [Abstract][Full Text] [Related]
49. Near-infrared diffuse reflectance spectroscopy and neural networks for measuring nutritional parameters in chocolate samples.
Moros J; Iñón FA; Garrigues S; de la Guardia M
Anal Chim Acta; 2007 Feb; 584(1):215-22. PubMed ID: 17386607
[TBL] [Abstract][Full Text] [Related]
50. Effect of temperature of CO2 injection on the pH and freezing point of milks and creams.
Ma Y; Barbano DM
J Dairy Sci; 2003 May; 86(5):1578-89. PubMed ID: 12778568
[TBL] [Abstract][Full Text] [Related]
51. Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin.
Buscato MHM; Hara LM; Bonomi ÉC; Calligaris GA; Cardoso LP; Grimaldi R; Kieckbusch TG
Food Chem; 2018 Aug; 256():390-396. PubMed ID: 29606464
[TBL] [Abstract][Full Text] [Related]
52. Triacylglycerol analysis for the quantification of cocoa butter equivalents (CBE) in chocolate: feasibility study and validation.
Dionisi F; Golay PA; Hug B; Baumgartner M; Callier P; Destaillats F
J Agric Food Chem; 2004 Apr; 52(7):1835-41. PubMed ID: 15053518
[TBL] [Abstract][Full Text] [Related]
53. Predictive relationship between polyphenol and nonfat cocoa solids content of chocolate.
Cooper KA; Campos-Giménez E; Jiménez Alvarez D; Rytz A; Nagy K; Williamson G
J Agric Food Chem; 2008 Jan; 56(1):260-5. PubMed ID: 18052039
[TBL] [Abstract][Full Text] [Related]
54. Stabilization of peanut butter by rice bran wax.
Huang Z; Guo B; Deng C; Luo S; Liu C; Hu X
J Food Sci; 2020 Jun; 85(6):1793-1798. PubMed ID: 32449952
[TBL] [Abstract][Full Text] [Related]
55. Impact of storage on dark chocolate: texture and polymorphic changes.
Nightingale LM; Lee SY; Engeseth NJ
J Food Sci; 2011; 76(1):C142-53. PubMed ID: 21535643
[TBL] [Abstract][Full Text] [Related]
56. Acceptability of fruit purees in peanut butter, oatmeal, and chocolate chip reduced-fat cookies.
Swanson RB; Munsayac LJ
J Am Diet Assoc; 1999 Mar; 99(3):343-5. PubMed ID: 10076588
[No Abstract] [Full Text] [Related]
57. Quantification of the predominant monomeric catechins in baking chocolate standard reference material by LC/APCI-MS.
Nelson BC; Sharpless KE
J Agric Food Chem; 2003 Jan; 51(3):531-7. PubMed ID: 12537419
[TBL] [Abstract][Full Text] [Related]
58. [Effect of the quality of various vegetable oil emulsions on phagocytotic activity of the reticuloendothelial system in the rat].
Pipy B; Gaillard D; Derache R
Ann Nutr Aliment; 1975; 29(4):271-84. PubMed ID: 1241257
[TBL] [Abstract][Full Text] [Related]
59. Absorption of whole peanuts, peanut oil, and peanut butter.
Levine AS; Silvis SE
N Engl J Med; 1980 Oct; 303(16):917-8. PubMed ID: 6251367
[No Abstract] [Full Text] [Related]
60. Chocolate is a powerful ex vivo and in vivo antioxidant, an antiatherosclerotic agent in an animal model, and a significant contributor to antioxidants in the European and American Diets.
Vinson JA; Proch J; Bose P; Muchler S; Taffera P; Shuta D; Samman N; Agbor GA
J Agric Food Chem; 2006 Oct; 54(21):8071-6. PubMed ID: 17032011
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
