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Mostrando 201 - 220 Resultados de 1,488 Para Buscar '"chocolate"', tiempo de consulta: 0.16s Limitar resultados
  1. 201
    “…BACKGROUND: Chocolate is rich in flavonoids that have been shown to be of benefit in disparate conditions including cardiovascular disease and cancer. …”
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    High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome
  2. 202
    por Shumow, Laura, Bodor, Alison
    Publicado 2011
    “…METHODOLOGY: The method reported in this paper uses reversed phase HPLC with fluorescence detection to analyze (±)-epicatechin and (±)-catechin extracted with an acidic solvent from defatted cocoa and chocolate. In addition to a variety of cocoa and chocolate products, the sample set included a blind duplicate used to assess method reproducibility. …”
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    An industry consensus study on an HPLC fluorescence method for the determination of (±)-catechin and (±)-epicatechin in cocoa and chocolate products
  3. 203
    por Sørensen, L B, Astrup, A
    Publicado 2011
    “…If the energy provided by the chocolate is included in the calculation, the energy intake after consumption of the dark chocolate was still 8% lower than after the milk chocolate (P=0.01). …”
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    Eating dark and milk chocolate: a randomized crossover study of effects on appetite and energy intake
  4. 204
    “…The NMR oxidation assay was applied to the chocolate study including fasting serum samples (n = 45) from subjects who had consumed white (WC), dark (DC) or high-polyphenol chocolate (HPC) daily for 3 weeks. …”
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    NMR protocol for determination of oxidation susceptibility of serum lipids and application of the protocol to a chocolate study
  5. 205
    por Costa, J, Oliveira, MBPP, Mafra, I
    Publicado 2013
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    Applicability of a real-time PCR system to verify labelling compliance of nut allergens in chocolates
  6. 206
    “…To isolate hedonic effects of food restriction, we exposed regular chocolate eaters to one week of chocolate deprivation but otherwise regular eating. …”
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    Startling Sweet Temptations: Hedonic Chocolate Deprivation Modulates Experience, Eating Behavior, and Eyeblink Startle
  7. 207
    por Asmaro, Deyar, Liotti, Mario
    Publicado 2014
    “…One substance that holds a special place with regard to food preference is chocolate, and studies that used functional magnetic resonance imaging (fMRI) and event-related potentials (ERPs) have identified neural regions and electrical signatures that are elicited by chocolate cue presentations. …”
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    High-Caloric and Chocolate Stimuli Processing in Healthy Humans: An Integration of Functional Imaging and Electrophysiological Findings
  8. 208
    “…Participants were randomized to receive either 65 g of chocolate or chocolate-placebo or 3 g of yerba mate or mate-placebo for 15 days each, alternating by a washout period of 15 days. …”
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    Effect of Chocolate and Yerba Mate Phenolic Compounds on Inflammatory and Oxidative Biomarkers in HIV/AIDS Individuals
  9. 209
    “…We report the results of a 31-day trial on the effects of chocolate scent on purchasing behavior in a bookstore. …”
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    Chocolate scents and product sales: a randomized controlled trial in a Canadian bookstore and café
  10. 210
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    Chocolate, Air Pollution and Children's Neuroprotection: What Cognition Tools should be at Hand to Evaluate Interventions?
  11. 211
    por Kazemalilou, Sahar, Alizadeh, Ainaz
    Publicado 2017
    “…Chocolate milk is one of the most commonly used non-fermentative dairy products, which, due to high level of sucrose, could lead to diabetes and tooth decay among children. …”
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    Optimization of Sugar Replacement with Date Syrup in Prebiotic Chocolate Milk Using Response Surface Methodology
  12. 212
    “…Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. …”
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    The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria
  13. 213
    “…Chocolate production suffered a vast impact with the emergence of the “witches’ broom” disease in cocoa plants. …”
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    Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
  14. 214
    “…Data comparing the procyanidin analysis of a commercially available US dark chocolate calculated using each of the calibration methods indicates divergent results and demonstrate that previous methods may significantly underreport the procyanidins in cocoa-containing products. …”
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    Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
  15. 215
    “…Eighteen healthy male volunteers ingested 50 g of 90% cocoa chocolate within 5 minutes. Blood samples were collected immediately before chocolate ingestion (T0) and 4 hours afterwards (T1). …”
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    Dark chocolate modulates platelet function with a mechanism mediated by flavan-3-ol metabolites
  16. 216
    “…Sugar content ranged from 0.5 to 75.2 g/100g, with large variations between different categories of chocolate and within the same category of chocolate. …”
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    Cross-Sectional Survey of the Amount of Sugar and Energy in Chocolate Confectionery Sold in the UK in 1992 and 2017
  17. 217
    “…Chocolate is made from cocoa, which is rich in (poly)phenols that have a high antioxidant capacity and are associated with the prevention of chronic diseases. …”
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    Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder
  18. 218
    “…Chocolate bloom is an off-white coating on the surface of chocolate products due to the altered distribution of the ingredients. …”
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    Point-of-care detection, characterization, and removal of chocolate bloom using a handheld Raman spectrometer
  19. 219
    “…Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency. …”
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    Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans
  20. 220
    “…Secondary schools should consider removing chocolate milk to support healthy beverage consumption.…”
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    Effect of Removing Chocolate Milk on Milk and Nutrient Intake Among Urban Secondary School Students
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