141 related articles for article (PubMed ID: 29624689)
21. Portable NIR spectrometer for quick identification of fat bloom in chocolates.
Gatti RF; de Santana FB; Poppi RJ; Ferreira DS
Food Chem; 2021 Apr; 342():128267. PubMed ID: 33067047
[TBL] [Abstract][Full Text] [Related]
22. Potential cocoa butter substitute derived from mango seed kernel.
Kaur G; Kaur D; Kansal SK; Garg M; Krishania M
Food Chem; 2022 Mar; 372():131244. PubMed ID: 34628118
[TBL] [Abstract][Full Text] [Related]
23. Formation and properties of dark chocolate prepared using fat mixtures of cocoa butter and symmetric/asymmetric stearic-oleic mixed-acid triacylglycerols: Impact of molecular compound crystals.
Watanabe S; Yoshikawa S; Sato K
Food Chem; 2021 Mar; 339():127808. PubMed ID: 32829241
[TBL] [Abstract][Full Text] [Related]
24. Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions.
Guckenbiehl Y; Ortner E; Rothkopf I; Schweiggert-Weisz U; Ziegleder G; Buettner A; Naumann-Gola S
Food Chem; 2024 Mar; 437(Pt 1):137861. PubMed ID: 37922799
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.
Miller KB; Hurst WJ; Flannigan N; Ou B; Lee CY; Smith N; Stuart DA
J Agric Food Chem; 2009 Oct; 57(19):9169-80. PubMed ID: 19754118
[TBL] [Abstract][Full Text] [Related]
27. Effect of adding shea butter stearin and emulsifiers on the physical properties of cocoa butter.
Zeng J; Shen J; Wu Y; Liu X; Deng ZY; Li J
J Food Sci; 2020 Apr; 85(4):972-979. PubMed ID: 32144765
[TBL] [Abstract][Full Text] [Related]
28. Detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate by gas liquid chromatography of triacylglycerols.
Buchgraber M; Senaldi C; Ulberth F; Anklam E
J AOAC Int; 2004; 87(5):1153-63. PubMed ID: 15493673
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. The influence of different processing stages on particle size, microstructure, and appearance of dark chocolate.
Glicerina V; Balestra F; Dalla Rosa M; Bergenhstål B; Tornberg E; Romani S
J Food Sci; 2014 Jul; 79(7):E1359-65. PubMed ID: 24894569
[TBL] [Abstract][Full Text] [Related]
31. Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate.
Chen Y; Wang W; Zhang W; Tan CP; Lan D; Wang Y
Food Chem; 2022 Oct; 391():133254. PubMed ID: 35617761
[TBL] [Abstract][Full Text] [Related]
32. Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation.
Bölük E; Akdeniz E; Gunes R; Palabiyik I; Konar N; Toker OS
J Food Sci; 2024 May; 89(5):2867-2878. PubMed ID: 38551060
[TBL] [Abstract][Full Text] [Related]
33. Digestibility of cocoa butter from chocolate in humans: a comparison with corn-oil.
Shahkhalili Y; Duruz E; Acheson K
Eur J Clin Nutr; 2000 Feb; 54(2):120-5. PubMed ID: 10694782
[TBL] [Abstract][Full Text] [Related]
34. Molecular Origins of Polymorphism in Cocoa Butter.
Ghazani SM; Marangoni AG
Annu Rev Food Sci Technol; 2021 Mar; 12():567-590. PubMed ID: 33467907
[TBL] [Abstract][Full Text] [Related]
35. Surveillance of Cadmium Concentration in Chocolate and Cocoa Powder Products Distributed in Japan.
Kataoka Y; Watanabe T; Hayashi K; Akiyama H
Shokuhin Eiseigaku Zasshi; 2018; 59(6):269-274. PubMed ID: 30626784
[TBL] [Abstract][Full Text] [Related]
36. Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines.
Böhme B; Bickhardt A; Rohm H
Foods; 2021 May; 10(5):. PubMed ID: 34064838
[TBL] [Abstract][Full Text] [Related]
37. Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract.
Lončarević I; Pajin B; Tumbas Šaponjac V; Petrović J; Vulić J; Fišteš A; Jovanović P
J Sci Food Agric; 2019 Oct; 99(13):5834-5841. PubMed ID: 31206711
[TBL] [Abstract][Full Text] [Related]
38. Does cocoa/dark chocolate supplementation have favorable effect on body weight, body mass index and waist circumference? A systematic review, meta-analysis and dose-response of randomized clinical trials.
Kord-Varkaneh H; Ghaedi E; Nazary-Vanani A; Mohammadi H; Shab-Bidar S
Crit Rev Food Sci Nutr; 2019; 59(15):2349-2362. PubMed ID: 29553824
[No Abstract] [Full Text] [Related]
39. Effects of Cocoa Polyphenols and Dark Chocolate on Obese Adults: A Scoping Review.
Halib H; Ismail A; Mohd Yusof BN; Osakabe N; Mat Daud ZA
Nutrients; 2020 Nov; 12(12):. PubMed ID: 33266002
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]
