Works matching DE "CHOCOLATE"

Results: 941

Physical analysis and sensory properties of okra pectin chocolate during storage.

Published in:

JSFA Reports, 2025, v. 5, n. 5, p. 212, doi. 10.1002/jsf2.70003

By:

Williams, Gifty;
Adjei, Maame Y. B.;
Agbenorhevi, Jacob K.;
De‐Souza, Leonard D. K.;
Kpodo, Fidelis M.;
Pawar, Genevieve

Publication type:

Article

САТИСТИЧКИ КОНТРОЛНИ КАРТИ ВО ПРЕХРАНБЕНАТА ИНДУСТРИЈА.

Published in:

Knowledge: International Journal, 2025, v. 69, n. 3, p. 625

By:

Попова, Душица;
Митева, Наташа

Publication type:

Article

"...So I Licked Him!" The Motif Of the Lickable Chocolate Black Person.

Published in:

Western Folklore, 2023, v. 82, n. 3/4, p. 269

By:

Schmidt, Claire

Publication type:

Article

Erin Alice Cowling. Chocolate: How a New World Commodity Conquered Spanish Literature.

Published in:

2023

By:

Fernández-de-Pinedo, Nadia

Publication type:

Book Review

Viral video 'blood chocolate' activism, millennial anti-trafficking, and the neoliberal resurgence of shaming.

Published in:

Slavery & Abolition, 2019, v. 40, n. 1, p. 168, doi. 10.1080/0144039X.2018.1475272

By:

Lawrance, Benjamin N.;
Roberts, Richard L.

Publication type:

Article

Chock Full of Chocolate.

Published in:

2006

By:

O'Dell, Frances

Publication type:

Book Review

Chocolate Kisses and Eyes Watching: Disciplining, Repression, and Expression of Sexuality.

Published in:

Qualitative Inquiry, 2019, v. 25, n. 6, p. 550, doi. 10.1177/1077800418806603

By:

Bhattacharya, Kakali;
Holman Jones, Stacy

Publication type:

Article

'CHOCOLATE' AND OTHER KIND TERMS: IMPLICATIONS FOR SEMANTIC EXTERNALISM.

Published in:

Philosophical Quarterly, 2011, v. 61, n. 243, p. 270, doi. 10.1111/j.1467-9213.2010.670.x

By:

Greene, Mark

Publication type:

Article

Pushing the thermal limit for cacao—will we have chocolate also in a warmer future?

Published in:

Tree Physiology, 2023, v. 43, n. 12, p. 2047, doi. 10.1093/treephys/tpad112

By:

Jensen, Anna Monrad

Publication type:

Article

Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof.

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1459, doi. 10.1007/s00217-018-3181-6

By:

Assi-Clair, Brice J.;
Koné, Maï K.;
Kouamé, K.;
Lahon, M. C.;
Berthiot, L.;
Durand, N.;
Lebrun, M.;
Julien-Ortiz, A.;
Maraval, I.;
Boulanger, R.;
Guéhi, Tagro S.

Publication type:

Article

Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques.

Published in:

European Food Research & Technology, 2019, v. 245, n. 4, p. 837, doi. 10.1007/s00217-018-3221-2

By:

Hinneh, Michael;
Van de Walle, Davy;
Tzompa-Sosa, Daylan Amelia;
Haeck, Julie;
Abotsi, Enoch Enorkplim;
De Winne, Ann;
Messens, Kathy;
Van Durme, Jim;
Afoakwa, Emmanuel Ohene;
De Cooman, Luc;
Dewettinck, Koen

Publication type:

Article

Acrylamide in cocoa: a survey of acrylamide levels in cocoa and cocoa products sourced from the German market.

Published in:

European Food Research & Technology, 2018, v. 244, n. 8, p. 1381, doi. 10.1007/s00217-018-3051-2

By:

Raters, Marion;
Matissek, Reinhard

Publication type:

Article

Rapid tempering of sucrose-free milk chocolates by β seeding: textural, rheological and melting properties.

Published in:

European Food Research & Technology, 2017, v. 243, n. 10, p. 1849, doi. 10.1007/s00217-017-2891-5

By:

Konar, Nevzat;
Oba, Sirin;
Toker, Omer;
Palabiyik, İbrahim;
Goktas, Hamza;
Artik, Nevzat;
Sagdic, Osman

Publication type:

Article

Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener.

Published in:

European Food Research & Technology, 2017, v. 243, n. 2, p. 177, doi. 10.1007/s00217-016-2734-9

By:

Saputro, Arifin;
Van de Walle, Davy;
Aidoo, Roger;
Mensah, Michael;
Delbaere, Claudia;
De Clercq, Nathalie;
Van Durme, Jim;
Dewettinck, Koen

Publication type:

Article

The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples.

Published in:

European Food Research & Technology, 2016, v. 242, n. 8, p. 1253, doi. 10.1007/s00217-015-2629-1

By:

Toker, Omer;
Sagdic, Osman;
Şener, Dilek;
Konar, Nevzat;
Zorlucan, Tuğçe;
Dağlıoğlu, Orhan

Publication type:

Article

Evaluation of chocolate as a source of dietary copper.

Published in:

European Food Research & Technology, 2014, v. 238, n. 6, p. 1063, doi. 10.1007/s00217-014-2240-x

By:

Weber, Thomas;
Solioz, Marc

Publication type:

Article

Improving particle size distribution and flow properties of milk chocolate produced by ball mill and blending.

Published in:

European Food Research & Technology, 2014, v. 238, n. 1, p. 139, doi. 10.1007/s00217-013-2094-7

By:

Bolenz, Siegfried;
Holm, Marco;
Langkrär, Christian

Publication type:

Article

Colorimetry and photoacoustic spectroscopy as a suitable tool for determination of fat-free cocoa solids in dark chocolates.

Published in:

European Food Research & Technology, 2013, v. 236, n. 6, p. 963, doi. 10.1007/s00217-013-1954-5

By:

Dóka, O.;
Prágai, E.;
Bicanic, D.;
Kulcsár, R.;
Ajtony, Z.

Publication type:

Article

Dark chocolate's compositional effects revealed by oscillatory rheology.

Published in:

European Food Research & Technology, 2013, v. 236, n. 6, p. 931, doi. 10.1007/s00217-013-1949-2

By:

Vaart, Kasper;
Depypere, Frédéric;
Graef, Veerle;
Schall, Peter;
Fall, Abdoulaye;
Bonn, Daniel;
Dewettinck, Koen

Publication type:

Article

Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin.

Published in:

European Food Research & Technology, 2013, v. 236, n. 1, p. 135, doi. 10.1007/s00217-012-1873-x

By:

Konar, Nevzat

Publication type:

Article

The influence of formulation and cooling rate on the rheological properties of chocolate.

Published in:

European Food Research & Technology, 2010, v. 231, n. 6, p. 821, doi. 10.1007/s00217-010-1334-3

By:

Baldino, Noemi;
Gabriele, Domenico;
Migliori, Massimo

Publication type:

Article

Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed ( Theobroma cacao L.).

Published in:

European Food Research & Technology, 2009, v. 229, n. 6, p. 937, doi. 10.1007/s00217-009-1132-y

By:

Elwers, Silke;
Zambrano, Alexis;
Rohsius, Christina;
Lieberei, Reinhard

Publication type:

Article

Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 163, doi. 10.1007/s00217-008-0919-6

By:

Farahany, Elham Moazami;
Selamat, Jinap;
Yaakob Bin Che Man;
Idris, Nor

Publication type:

Article

Effects of particle size distribution and composition on rheological properties of dark chocolate.

Published in:

European Food Research & Technology, 2008, v. 226, n. 6, p. 1259

By:

Alistair Paterson;
Mark Fowler

Publication type:

Article

Pre-dried refiner flakes allow very short or even continuous conching of milk chocolate.

Published in:

European Food Research & Technology, 2007, v. 226, n. 1/2, p. 153, doi. 10.1007/s00217-006-0520-9

By:

Siegfried Bolenz;
Elisa Kutschke;
Eberhard Lipp;
Annika Senkpiehl

Publication type:

Article

Dark chocolates supplemented with Lactobacillus strains.

Published in:

European Food Research & Technology, 2007, v. 225, n. 1, p. 33, doi. 10.1007/s00217-006-0379-9

By:

Ewa Nebesny;
Dorota Żyżelewicz;
Ilona Motyl;
Zdzisława Libudzisz

Publication type:

Article

Fast conching for milk chocolate.

Published in:

European Food Research & Technology, 2003, v. 218, n. 1, p. 62

By:

Siegfried Bolenz;
Thomas Thiessenhusen;
Rita Schäpe

Publication type:

Article

Influence of milk components on properties and consumer acceptance of milk chocolate.

Published in:

European Food Research & Technology, 2003, v. 216, n. 1, p. 28

By:

Siegfried Bolenz;
Thomas Thiessenhusen;
Rita Schpe

Publication type:

Article

Effect of genotype of cocoa (Theobroma cacao) on attractiveness to the mind Sahlbergella singularis (Hemiptera: Miridae) in the laboratory.

Published in:

Pest Management Science, 2008, v. 64, n. 9, p. 977, doi. 10.1002/ps.1589

By:

Dibog, Luc;
Babin, Regis;
Mbang, Joseph Amang A;
Decazy, Bernard;
Nyassé, Salomon;
Cilas, Christian;
Eskes, Albertus B

Publication type:

Article

Safety and efficacy of chocolate balloon in the treatment of infrapopliteal artery disease.

Published in:

CVIR Endovascular, 2025, v. 8, n. 1, p. 1, doi. 10.1186/s42155-024-00501-2

By:

Wu, Ridong;
Yang, Qingqi;
Wang, Mian;
Li, Zilun;
Yao, Chen;
Chang, Guangqi

Publication type:

Article

Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 166, doi. 10.3390/fermentation9020166

By:

Quelal, Orlando Meneses;
Hurtado, David Pilamunga;
Benavides, Andrés Arroyo;
Alanes, Pamela Vidaurre;
Alanes, Norka Vidaurre

Publication type:

Article

Manufacture and Evaluation of Novel Chocolate for Girls' Dysmenorrhea.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 3, p. 63, doi. 10.21608/jfds.2023.190387.1097

By:

Shalaby, A. O.;
Moawad, Ola A.;
Mostafa, Mona Y.

Publication type:

Article

Sensory evaluation, nutrient composition and microbial load of cashew nut-chocolate spread.

Published in:

Cogent Food & Agriculture, 2018, v. 4, n. 1, p. 1, doi. 10.1080/23311932.2018.1480180

By:

Amevor, Pamela Makafui;
Laryea, Damian;
Barimah, John

Publication type:

Article

Consumption and emotions among college students toward chocolate product.

Published in:

Cogent Food & Agriculture, 2018, v. 4, n. 1, p. 1, doi. 10.1080/23311932.2018.1442645

By:

Velarde, Carla;
Moore, Amy;
Adjei Boakye, Eric;
Parkhurst, Todd;
Brewer, Daniel

Publication type:

Article

Effect of milk chocolate product on week-1 feed intake and growth performance of weanling pigs.

Published in:

Journal of Animal Science, 2010, v. 88, n. 8, p. 2779, doi. 10.2527/jas.2009-2726

By:

Naranjo, V. D.;
Bidner, T. D.;
Southern, L. L.

Publication type:

Article

Efficacy of sucrose and milk chocolate product or dried porcine solubles to increase feed intake and improve performance of lactating sows.

Published in:

Journal of Animal Science, 2003, v. 81, n. 10, p. 2475, doi. 10.2527/2003.81102475x

By:

Johnston, L.J.;
Pettigrew, J.E.;
Baidoo, S.K.;
Shurson, G.C.;
Walker, R.D.

Publication type:

Article

Una merienda global: The Americas and China at the Early Modern Spanish Table.

Published in:

Bulletin of Spanish Studies: Hispanic Studies & Researches on Spain, Portugal & Latin America, 2020, v. 97, n. 4, p. 485, doi. 10.1080/14753820.2020.1699324

By:

Holohan, Kate E.

Publication type:

Article

Effect of exposure to a forbidden food on eating in restrained and unrestrained women.

Published in:

International Journal of Eating Disorders, 2004, v. 35, n. 1, p. 59, doi. 10.1002/eat.10232

By:

Lucy J. Stirling, Anorexia;
Martin R. Yeomans, Anorexia

Publication type:

Article

Suppressing Thoughts about Chocolate.

Published in:

International Journal of Eating Disorders, 1999, v. 26, n. 1, p. 21, doi. 10.1002/(SICI)1098-108X(199907)26:1<21::AID-EAT3>3.0.CO;2-7

By:

Johnston, Lucy;
Bulik, Cynthia M.

Publication type:

Article

Psychological and Physiological Characteristics of Sweet Food `Addiction.'.

Published in:

International Journal of Eating Disorders, 1999, v. 25, n. 2, p. 169, doi. 10.1002/(SICI)1098-108X(199903)25:2<169::AID-EAT6>3.0.CO;2-B

By:

Tuomisto, Terhi;
Hetherington, Marion M.

Publication type:

Article

Where Chocolate Begins and Research Methods End: Understanding Kuna Cacao Consumption.

Published in:

Human Organization, 2013, v. 72, n. 3, p. 211, doi. 10.17730/humo.72.3.p8n427vr86736814

By:

Barnes, Jeffrey

Publication type:

Article

Dark chocolate as a non-pharmacological alternative to reduce dysmenorrhea in adolescents.

Published in:

Healthcare in Low Resource Settings, 2023, v. 11, n. 2, p. 1, doi. 10.4081/hls.2023.11809

By:

Ferina, Ferina;
Hadianti, Dian Nur;
Fatimah, Yulia Ulfah

Publication type:

Article

Self-compassion, Well-being and Chocolate Addiction.

Published in:

Romanian Journal of Cognitive-Behavioral Therapy & Hypnosis, 2017, v. 4, n. 1/2, p. 1

By:

Diac, Anemari Emanuela;
Constantinescu, Natalia;
Sefter, Ioana Irina;
Raşia, Elena Laura;
Târgoveţu, Elena

Publication type:

Article

Microbiological Analysis and Content of Heavy Metals in Different Candies, Chocolates, and Their Wrappers in Bangladesh.

Published in:

International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/4536475

By:

Prattay, Kazi Milenur Rahman;
Chowdhury, Md. Tanvir Ahmed;
Sarkar, Md. Raihan;
Rahman, Tanvir;
Emon, Sharmin Zaman;
Hossain, Abrar;
Rajib, Hredoy Ghosh;
Abdurrahim, Md.

Publication type:

Article

ANALYSIS OF CONSUMER BEHAVIOR AT CHOCOLATE PURCHASE.

Published in:

Slovak Journal of Food Sciences, 2014, v. 8, n. 1, p. 62, doi. 10.5219/325

By:

Kozelová, Dagmar;
Matejková, Eva;
Fikselová, Martina;
Dékányová, Judita

Publication type:

Article

Healthy Chocolate?--UHPLC Determination of Ingredients in Dark Chocolate.

Published in:

LC-GC Europe, 2022, v. 35, n. 10, p. 465

By:

Böttcher, Juliane;
Folmert, Kristin;
Monks, Kate

Publication type:

Article

Greening the Dark Side of Chocolate: A Qualitative Assessment to Inform Sustainable Supply Chains.

Published in:

Environmental Conservation, 2019, v. 46, n. 1, p. 9, doi. 10.1017/S0376892918000243

By:

Camargo, Marisa Camilher;
Hogarth, Nicholas J;
Pacheco, Pablo;
Nhantumbo, Isilda;
Kanninen, Markku

Publication type:

Article

Chocolate and Acne.

Published in:

Australasian Journal of Dermatology, 1974, v. 15, n. 3, p. 103, doi. 10.1111/j.1440-0960.1974.tb00543.x

By:

Mackie, Bruce S.;
Mackie, Leila E.

Publication type:

Article

Moisture Sorption Characteristics of Composite Foods Filled with Chocolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 300, doi. 10.1111/j.1365-2621.1999.tb15887.x

By:

Kim, S.S.;
Kim, S.Y.

Publication type:

Article

Dynamic crystallization of dark chocolate as affected by temperature and lipid additives.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 73, doi. 10.1111/j.1365-2621.1998.tb15679.x

By:

Loisel, C.;
Lecq, G.;
Keller, G.;
Ollivon, M.

Publication type:

Article