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 *

121 related articles for article (PubMed ID: 37586229)

  • 1. Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate.
    Wong KY; Thoo YY; Tan CP; Siow LF
    Food Chem; 2024 Jan; 431():137118. PubMed ID: 37586229
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physical characterization of chocolates prepared with various soybean and milk powders.
    Taşoyan İC; Yolaçaner ET; Öztop MH
    J Texture Stud; 2023 Apr; 54(2):334-346. PubMed ID: 36790745
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate.
    Rodriguez Furlán LT; Baracco Y; Lecot J; Zaritzky N; Campderrós ME
    Food Chem; 2017 Aug; 229():610-620. PubMed ID: 28372222
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent.
    Rodriguez Furlán LT; Baracco Y; Lecot J; Zaritzky N; Campderrós ME
    Food Chem; 2017 Feb; 217():637-647. PubMed ID: 27664681
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in the physical state of sucrose during dark chocolate processing.
    Gloria H; Sievert D
    J Agric Food Chem; 2001 May; 49(5):2433-6. PubMed ID: 11368616
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt.
    Tan VWK; Wee MSM; Tomic O; Forde CG
    J Food Sci; 2020 Feb; 85(2):486-492. PubMed ID: 31968393
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.
    Majzoobi M; Mohammadi M; Mesbahi G; Farahnaky A
    J Texture Stud; 2018 Oct; 49(5):468-475. PubMed ID: 29461634
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin-stevia addition as sugar replacer.
    Berk B; Cosar S; Mazı BG; Oztop MH
    J Texture Stud; 2024 Apr; 55(2):e12834. PubMed ID: 38613328
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.
    de Medeiros AC; Filho ERT; Bolini HMA
    J Food Sci; 2019 Oct; 84(10):2973-2982. PubMed ID: 31546291
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quantification of γ-sorbitol crystal growth rate and solubility in the presence of mannitol and maltitol.
    DeJong AE; Hartel RW
    J Food Sci; 2020 Dec; 85(12):4319-4326. PubMed ID: 33175398
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Development of directly compressible powders via co-spray drying.
    Gonnissen Y; Remon JP; Vervaet C
    Eur J Pharm Biopharm; 2007 Aug; 67(1):220-6. PubMed ID: 17317123
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. Investigation of protein/carbohydrate interactions in the dried state. 1. Calorimetric studies.
    Souillac PO; Costantino HR; Middaugh CR; Rytting JH
    J Pharm Sci; 2002 Jan; 91(1):206-16. PubMed ID: 11782910
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Formulations of sugars with amino acids or mannitol--influence of concentration ratio on the properties of the freeze-concentrate and the lyophilizate.
    Lueckel B; Bodmer D; Helk B; Leuenberger H
    Pharm Dev Technol; 1998 Aug; 3(3):325-36. PubMed ID: 9742553
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory characteristics and relative sweetness of tagatose and other sweeteners.
    Fujimaru T; Park JH; Lim J
    J Food Sci; 2012 Sep; 77(9):S323-8. PubMed ID: 22908895
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effect of alternative sweeteners on batter rheology and cake properties.
    Psimouli V; Oreopoulou V
    J Sci Food Agric; 2012 Jan; 92(1):99-105. PubMed ID: 21834103
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (
    Balcázar-Zumaeta CR; Castro-Alayo EM; Medina-Mendoza M; Muñoz-Astecker LD; Torrejón-Valqui L; Rodriguez-Perez RJ; Rojas-Ocampo E; Cayo-Colca IS
    Prev Nutr Food Sci; 2022 Dec; 27(4):474-482. PubMed ID: 36721755
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Various Bulk Sweeteners on the Survivability of
    Rad AH; Pirouzian HR; Toker OS; Konar N
    Curr Pharm Biotechnol; 2020; 21(12):1224-1231. PubMed ID: 32324509
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives.
    Belščak-Cvitanović A; Komes D; Dujmović M; Karlović S; Biškić M; Brnčić M; Ježek D
    Food Chem; 2015 Jan; 167():61-70. PubMed ID: 25148960
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.