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Mostrando 181 - 200 Resultados de 1,488 Para Buscar '"chocolate"', tiempo de consulta: 2.38s Limitar resultados
  1. 181
    “…PURPOSE: Evidence for the association between chocolate intake and risk of chronic diseases is inconclusive. …”
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    Chocolate and risk of chronic disease: a systematic review and dose-response meta-analysis
  2. 182
    “…Moreover, chocolate for breakfast resulted in low body weight gain while chocolate for dinner boosted up body weight. …”
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    Chocolate for breakfast prevents circadian desynchrony in experimental models of jet-lag and shift-work
  3. 183
    “…Results showed that there were no significant effects of context type on the tasting experience; however, there were significant effects of chocolate type. Milk and white chocolates were preferred over dark chocolate irrespective of the context type. …”
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    Virtual Reality and Immersive Environments on Sensory Perception of Chocolate Products: A Preliminary Study
  4. 184
    “…Sensory analyzes were performed on each natron‐treated cake. Three ranges of chocolates (black chocolate, milk chocolate, and spread chocolate) were formulated with three cakes (cake with 0 g, 1.202 g and 1.442 g of natron). …”
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    The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
  5. 185
    “…The aim of the present study was to analyse the effect on QoL of adding 10 g per day of chocolate with a high concentration of cocoa (99%) to the habitual diet, for 6 months, in a sample of postmenopausal women. …”
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    Cocoa-Rich Chocolate and Quality of Life in Postmenopausal Women: A Randomized Clinical Trial
  6. 186
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    The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
  7. 187
    “…The chocolate chip sea cucumber, Isostichopus badionotus (Selenka 1867), is an ecologically and biomedically important species. …”
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    The complete mitochondrial genome of the chocolate chip sea cucumber Isostichopus badionotus (Echinodermata: Holothuroidea)
  8. 188
    “…This research explored the impact of different environmental contexts on participants’ hedonic ratings of two different food products: beef steaks, and milk chocolate, using VR as the context-enhancing technology. …”
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    Exploring the Effects of Immersive Virtual Reality Environments on Sensory Perception of Beef Steaks and Chocolate
  9. 189
    por Kemps, Eva, Tiggemann, Marika
    Publicado 2021
    “…In the attend and avoid conditions, stimulus pairs consisted of one chocolate and one non-chocolate picture, and probes replaced most often (90/10) chocolate or non-chocolate pictures, respectively. …”
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    Attentional bias modification for chocolate: Sham-n training as a new control group
  10. 190
    “…The aim was to determine the effects of 4 weeks of chocolate consumption on the nutritional status of older cancer patients in palliative care. …”
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    Effect of chocolate on older patients with cancer in palliative care: a randomised controlled study
  11. 191
    “…The incremental area under the curve (iAUC) was lower after the consumption of sugar-free dark chocolate (−65%, P = .04) compared to conventional dark chocolate. …”
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    Sugar-Free Dark Chocolate Consumption Results in Lower Blood Glucose in Adults With Diabetes
  12. 192
    “…Submerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor alternative to current synthetic aroma mixtures in demand of consumer preferences towards healthy natural and ‘clean label’ ingredients. …”
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    A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius
  13. 193
    “…The aim of this paper was to determine the impact of MFAA on consumers’ emotional responses towards chocolate as well as the effect of the sensory characteristics of chocolate on consumers’ emotional responses. …”
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    The Impact of Mood, Familiarity, Acceptability, Sensory Characteristics and Attitude on Consumers’ Emotional Responses to Chocolates †
  14. 194
    “…Consequently, the incorporation of grain flours with high nutritional value can enhance the characteristics of dark chocolates, becoming a technological alternative for the chocolate industry.…”
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    Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours
  15. 195
    “…Overall, both oleogel-based chocolate spreads can mimic the properties of the commercially existing chocolate butter references.…”
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    Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter
  16. 196
    “…The objective of this study was to develop protein-rich nutritional chocolate chip cookies (CCC) from cricket powder (CP) and analyze their physicochemical, liking, emotions, purchase intent, and sensory properties. …”
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    Formulation of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta domesticus) Powder
  17. 197
    “…Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate. Therefore, this research focused on revealing the flavor perception of chocolate produced with microwave roasted cocoa beans assessed by both a trained panel and chocolate consumers. …”
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    Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate
  18. 198
    por Ramirez Vargas, Idalid
    Publicado 2009
    Tesis Libro
    Beneficios del consumo del cacao y el chocolate amargo en la salud
  19. 199
    “…The assay duration was 15 min with limits of detection of 0.005 ng/mL in both full-fat and chocolate milk, and 0.01 ng/mL in yogurt, which are lower than the maximum allowable concentration of 0.05 ng/mL set by the European Union. …”
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    Mach-Zehnder Interferometric Immunosensor for Detection of Aflatoxin M1 in Milk, Chocolate Milk, and Yogurt
  20. 200
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    Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis
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