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 *

170 related articles for article (PubMed ID: 7977153)

  • 1. Chocolate: a flavor and texture unlike any other.
    Morgan J
    Am J Clin Nutr; 1994 Dec; 60(6 Suppl):1065S-1067S. PubMed ID: 7977153
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Tempering of cocoa butter and chocolate using minor lipidic components.
    Chen J; Ghazani SM; Stobbs JA; Marangoni AG
    Nat Commun; 2021 Aug; 12(1):5018. PubMed ID: 34465789
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. Sensory properties of chocolate and their development.
    Hoskin JC
    Am J Clin Nutr; 1994 Dec; 60(6 Suppl):1068S-1070S. PubMed ID: 7977154
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profiling.
    Buchgraber M; Androni S; Anklam E
    J Agric Food Chem; 2007 May; 55(9):3284-91. PubMed ID: 17394334
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Alternative method for the quantification by gas chromatography triacylglycerol class analysis of cocoa butter equivalent added to chocolate bars.
    Guyon F; Destouesse S; Moustirats J; Esclapez M; Salagoity MH; Medina B
    J Agric Food Chem; 2004 May; 52(10):2770-5. PubMed ID: 15137812
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. 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]  

  • 15. Effect of antibloom fat migration from a nut oil filling on the polymorphic transformation of cocoa butter.
    Smith KW; Zand I; Talbot G
    J Agric Food Chem; 2008 Mar; 56(5):1602-5. PubMed ID: 18254592
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.
    Servent A; Boulanger R; Davrieux F; Pinot MN; Tardan E; Forestier-Chiron N; Hue C
    Food Res Int; 2018 May; 107():675-682. PubMed ID: 29580534
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation.
    Santander Muñoz M; Rodríguez Cortina J; Vaillant FE; Escobar Parra S
    Crit Rev Food Sci Nutr; 2020; 60(10):1593-1613. PubMed ID: 30896305
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.