155 related articles for article (PubMed ID: 22417500)
1. 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]
2. Effect of cocoa butter structure on oil migration.
Maleky F; McCarthy KL; McCarthy MJ; Marangoni AG
J Food Sci; 2012 Mar; 77(3):E74-9. PubMed ID: 22384959
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. 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]
7. California almond shelf life: lipid deterioration during storage.
Lin X; Wu J; Zhu R; Chen P; Huang G; Li Y; Ye N; Huang B; Lai Y; Zhang H; Lin W; Lin J; Wang Z; Zhang H; Ruan R
J Food Sci; 2012 Jun; 77(6):C583-93. PubMed ID: 22582861
[TBL] [Abstract][Full Text] [Related]
8. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
Agila A; Barringer S
J Food Sci; 2012 Apr; 77(4):C461-8. PubMed ID: 22429278
[TBL] [Abstract][Full Text] [Related]
9. Effect of food matrix microstructure on stomach emptying rate and apparent ileal fatty acid digestibility of almond lipids.
Gallier S; Rutherfurd SM; Moughan PJ; Singh H
Food Funct; 2014 Oct; 5(10):2410-9. PubMed ID: 25066699
[TBL] [Abstract][Full Text] [Related]
10. Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures.
Jinap S; Ali AA; Man YB; Suria AM
Int J Food Sci Nutr; 2000 Nov; 51(6):489-99. PubMed ID: 11271851
[TBL] [Abstract][Full Text] [Related]
11. Multi-allergen screening immunoassay for the detection of protein markers of peanut and four tree nuts in chocolate.
Ben Rejeb S; Abbott M; Davies D; Cléroux C; Delahaut P
Food Addit Contam; 2005 Aug; 22(8):709-15. PubMed ID: 16147426
[TBL] [Abstract][Full Text] [Related]
12. Sensitive isotope dilution liquid chromatography/electrospray ionization tandem mass spectrometry method for the determination of acrylamide in chocolate.
Ren Y; Zhang Y; Jiao J; Cai Z; Zhang Y
Food Addit Contam; 2006 Mar; 23(3):228-36. PubMed ID: 16517524
[TBL] [Abstract][Full Text] [Related]
13. Changes in dark chocolate volatiles during storage.
Nightingale LM; Cadwallader KR; Engeseth NJ
J Agric Food Chem; 2012 May; 60(18):4500-7. PubMed ID: 22482444
[TBL] [Abstract][Full Text] [Related]
14. Chocolate swelling during storage caused by fat or moisture migration.
Svanberg L; Lorén N; Ahrné L
J Food Sci; 2012 Nov; 77(11):E328-34. PubMed ID: 23163904
[TBL] [Abstract][Full Text] [Related]
15. Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions.
Rabadán A; Álvarez-Ortí M; Pardo JE; Alvarruiz A
Food Chem; 2018 Sep; 259():31-35. PubMed ID: 29680059
[TBL] [Abstract][Full Text] [Related]
16. Tracking Structural Changes in Lipid-based Multicomponent Food Materials due to Oil Migration by Microfocus Small-Angle X-ray Scattering.
Reinke SK; Roth SV; Santoro G; Vieira J; Heinrich S; Palzer S
ACS Appl Mater Interfaces; 2015 May; 7(18):9929-36. PubMed ID: 25894460
[TBL] [Abstract][Full Text] [Related]
17. Effects of cocoa butter triacylglycerides and minor compounds on oil migration.
Wang H; Maleky F
Food Res Int; 2018 Apr; 106():213-224. PubMed ID: 29579920
[TBL] [Abstract][Full Text] [Related]
18. Moisture and shelf life in sugar confections.
Ergun R; Lietha R; Hartel RW
Crit Rev Food Sci Nutr; 2010 Feb; 50(2):162-92. PubMed ID: 20112158
[TBL] [Abstract][Full Text] [Related]
19. Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
Ghosh V; Ziegler GR; Anantheswaran RC
Crit Rev Food Sci Nutr; 2002; 42(6):583-626. PubMed ID: 12487421
[TBL] [Abstract][Full Text] [Related]
20. [Fat and fatty acids content in chocolate products].
Tarkowski A; Nowak M
Rocz Panstw Zakl Hig; 2009; 60(2):125-8. PubMed ID: 19803441
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
