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Sugar‐free aerated chocolate: Production, investigation of bubble features using X‐ray computed tomography and image processing
Sugar‐free aerated chocolate: Production, investigation of bubble features using X‐ray computed tomography and image processing
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Sugar‐free aerated chocolate: Production, investigation of bubble features using X‐ray computed tomography and image processing

Sarfarazi, Messiah ; Mohebbi, Mohebbat ; Saadatmand‐Tarzjan, Mahdi ; Mirshahi, Ali

Journal of food science, 2024-01, Vol.89 (1), p.473-493 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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2
Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period
Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period
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Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period

Roda, Arianna ; Lambri, Milena

Nutrients, 2019-11, Vol.11 (11), p.2719 [Periódico revisado por pares]

Switzerland: MDPI AG

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3
Investigation of chocolate types on the content of selected metals and non-metals determined by ICP-OES analytical technique
Investigation of chocolate types on the content of selected metals and non-metals determined by ICP-OES analytical technique
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Investigation of chocolate types on the content of selected metals and non-metals determined by ICP-OES analytical technique

Karaś, Katarzyna ; Zioła-Frankowska, Anetta ; Bartoszewicz, Małgorzata ; Krzyśko, Grzegor ; Frankowski, Marcin

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2021-02, Vol.38 (2), p.293-303 [Periódico revisado por pares]

England: Taylor & Francis

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4
Flow behaviors of multiple molten chocolate matrices: Appropriate curve fitting models and impact of different types of surfactants
Flow behaviors of multiple molten chocolate matrices: Appropriate curve fitting models and impact of different types of surfactants
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Flow behaviors of multiple molten chocolate matrices: Appropriate curve fitting models and impact of different types of surfactants

Gallery, Clémence ; Bourge, Sandrine ; Agoda-Tandjawa, Guéba

Journal of food engineering, 2024-02, Vol.363, p.111780, Article 111780 [Periódico revisado por pares]

Elsevier Ltd

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5
Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate
Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate
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Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Tuenter, Emmy ; Delbaere, Claudia ; De Winne, Ann ; Bijttebier, Sebastiaan ; Custers, Deborah ; Foubert, Kenn ; Van Durme, Jim ; Messens, Kathy ; Dewettinck, Koen ; Pieters, Luc

Food research international, 2020-04, Vol.130, p.108943-108943, Article 108943 [Periódico revisado por pares]

Canada: Elsevier Ltd

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6
Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic
Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic
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Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic

Guzmán Penella, Santiago ; Boulanger, Renaud ; Maraval, Isabelle ; Kopp, Gabi ; Corno, Marcello ; Fontez, Bénédicte ; Fontana, Angélique

Molecules (Basel, Switzerland), 2023-04, Vol.28 (9), p.3805 [Periódico revisado por pares]

Switzerland: MDPI AG

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7
Electrorheology leads to healthier and tastier chocolate
Electrorheology leads to healthier and tastier chocolate
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Electrorheology leads to healthier and tastier chocolate

Tao, Rongjia ; Tang, Hong ; Tawhid-Al-Islam, Kazi ; Du, Enpeng ; Kim, Jeongyoo

Proceedings of the National Academy of Sciences - PNAS, 2016-07, Vol.113 (27), p.7399-7402 [Periódico revisado por pares]

United States: National Academy of Sciences

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8
Oral processing preference affects flavor perception in dark chocolate with added ingredients
Oral processing preference affects flavor perception in dark chocolate with added ingredients
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Oral processing preference affects flavor perception in dark chocolate with added ingredients

Li, Yilin ; James, Bryony

Journal of food science, 2021-01, Vol.86 (1), p.177-183 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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9
Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate
Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate
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Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate

Guckenbiehl, Yvonne ; Martin, Anna ; Ortner, Eva ; Rothkopf, Isabell ; Schweiggert-Weisz, Ute ; Buettner, Andrea ; Naumann-Gola, Susanne

Food research international, 2022-12, Vol.162 (Pt B), p.112063-112063, Article 112063 [Periódico revisado por pares]

Canada: Elsevier Ltd

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10
Survival of probiotic bacteria in the presence of food grade nanoparticles from chocolates: an in vitro and in vivo study
Survival of probiotic bacteria in the presence of food grade nanoparticles from chocolates: an in vitro and in vivo study
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Survival of probiotic bacteria in the presence of food grade nanoparticles from chocolates: an in vitro and in vivo study

Khan, Shams Tabrez ; Saleem, Shaibi ; Ahamed, Maqusood ; Ahmad, Javed

Applied microbiology and biotechnology, 2019-08, Vol.103 (16), p.6689-6700 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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