Works matching DE "CHOCOLATE liquor"
Results: 10
Chocolate coverage based on two Ecuadorian varieties CCN51 and Super Tree in the province of Pastaza, Ecuador.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2022, v. 32, n. 60, p. 1, doi. 10.24836/es.v32i60.1248
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- Article
Thermogravimetric characterization of dark and milk chocolates at different processing stages.
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- Journal of Thermal Analysis & Calorimetry, 2018, v. 134, n. 1, p. 623, doi. 10.1007/s10973-018-7091-4
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- Article
Impact of chocolate liquor on vascular lesions in apoE-knockout mice.
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- Clinical Science, 2017, v. 131, n. 20, p. 2549, doi. 10.1042/CS20170279
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Microbial safety and polyphenols in cocoa liquor as influenced by pasteurisation and storage time.
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- Croatian Journal of Food Science & Technology, 2018, v. 10, n. 2, p. 190, doi. 10.17508/CJFST.2018.10.2.07
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- Article
Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors.
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- Journal of Food Quality, 2016, v. 39, n. 4, p. 311, doi. 10.1111/jfq.12200
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- Article
Determination of Flavanols and Procyanidins (DP 1-10) in Cocoa-Based Ingredients and Products by UHPLC: First Action 2013.03.
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- Journal of AOAC International, 2014, v. 97, n. 5, p. 1393, doi. 10.5740/jaoacint.14-112
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- Article
Flavanol and Procyanidin Content (by Degree of Polymerization 1-10) of Chocolate, Cocoa Liquors, Cocoa Powders, and Cocoa Extracts: First Action 2012.24.
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- Journal of AOAC International, 2013, v. 96, n. 4, p. 705, doi. 10.5740/jaoacint.13-109
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Determination of Flavanol and Procyanidin (by Degree of Polymerization 1-10) Content of Chocolate, Cocoa Liquors, Powder(s), and Cocoa Flavanol Extracts by Normal Phase High-Performance Liquid Chromatography: Collaborative Study.
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- Journal of AOAC International, 2012, v. 95, n. 4, p. 1153, doi. 10.5740/jaoacint.12-162
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High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome.
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- Nutrition Journal, 2010, v. 9, p. 55, doi. 10.1186/1475-2891-9-55
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Comparative study of cytotoxic and cytoprotective activities of cocoa products affected by their cocoa solids content and bioactive composition.
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- European Food Research & Technology, 2012, v. 234, n. 1, p. 173, doi. 10.1007/s00217-011-1632-4
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- Article