261 related articles for article (PubMed ID: 30100440)
1. Cocoa and chocolate are sources of vitamin D
Kühn J; Schröter A; Hartmann BM; Stangl GI
Food Chem; 2018 Dec; 269():318-320. PubMed ID: 30100440
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
Żyżelewicz D; Budryn G; Oracz J; Antolak H; Kręgiel D; Kaczmarska M
Food Res Int; 2018 Nov; 113():234-244. PubMed ID: 30195517
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Cocoa Shell as a Step Forward to Functional Chocolates-Bioactive Components in Chocolates with Different Composition.
Barišić V; Stokanović MC; Flanjak I; Doko K; Jozinović A; Babić J; Šubarić D; Miličević B; Cindrić I; Ačkar Đ
Molecules; 2020 Nov; 25(22):. PubMed ID: 33238393
[TBL] [Abstract][Full Text] [Related]
6. Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.
Schlüter A; Hühn T; Kneubühl M; Chatelain K; Rohn S; Chetschik I
J Agric Food Chem; 2022 Apr; 70(13):4057-4065. PubMed ID: 35316045
[TBL] [Abstract][Full Text] [Related]
7. Mineral essential elements for nutrition in different chocolate products.
Cinquanta L; Di Cesare C; Manoni R; Piano A; Roberti P; Salvatori G
Int J Food Sci Nutr; 2016 Nov; 67(7):773-8. PubMed ID: 27346251
[TBL] [Abstract][Full Text] [Related]
8. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions.
Torres-Moreno M; Torrescasana E; Salas-Salvadó J; Blanch C
Food Chem; 2015 Jan; 166():125-132. PubMed ID: 25053037
[TBL] [Abstract][Full Text] [Related]
9. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).
Hinneh M; Abotsi EE; Van de Walle D; Tzompa-Sosa DA; De Winne A; Simonis J; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
Food Res Int; 2019 May; 119():84-98. PubMed ID: 30884724
[TBL] [Abstract][Full Text] [Related]
10. Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture.
Copetti MV; Iamanaka BT; Nester MA; Efraim P; Taniwaki MH
Food Chem; 2013 Jan; 136(1):100-4. PubMed ID: 23017398
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Methylxanthine composition and consumption patterns of cocoa and chocolate products.
Shively CA; Tarka SM
Prog Clin Biol Res; 1984; 158():149-78. PubMed ID: 6396642
[TBL] [Abstract][Full Text] [Related]
13. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry.
Perez M; Lopez-Yerena A; Vallverdú-Queralt A
Crit Rev Food Sci Nutr; 2022; 62(2):475-489. PubMed ID: 32942899
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Simultaneous determination of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in standard reference material baking chocolate 2384, cocoa, cocoa beans, and cocoa butter.
Risner CH
J Chromatogr Sci; 2008; 46(10):892-9. PubMed ID: 19007497
[TBL] [Abstract][Full Text] [Related]
16. Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation.
Febrianto NA; Zhu F
J Agric Food Chem; 2020 Aug; 68(32):8658-8675. PubMed ID: 32662271
[TBL] [Abstract][Full Text] [Related]
17. Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics.
Naeem A; Shabbir MA; Khan MR; Ahmad N; Roberts TH
J Food Sci; 2019 Jun; 84(6):1315-1321. PubMed ID: 31116426
[TBL] [Abstract][Full Text] [Related]
18. Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products.
Hurst WJ; Glinski JA; Miller KB; Apgar J; Davey MH; Stuart DA
J Agric Food Chem; 2008 Sep; 56(18):8374-8. PubMed ID: 18759443
[TBL] [Abstract][Full Text] [Related]
19. Mood Components in Cocoa and Chocolate: The Mood Pyramid.
Tuenter E; Foubert K; Pieters L
Planta Med; 2018 Aug; 84(12-13):839-844. PubMed ID: 29539647
[TBL] [Abstract][Full Text] [Related]
20. Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof.
Ullrich L; Neiens S; Hühn T; Steinhaus M; Chetschik I
J Agric Food Chem; 2021 Aug; 69(30):8504-8510. PubMed ID: 34297568
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
