Materias dentro de su búsqueda.
Mostrando 241 - 260 Resultados de 1,488 Para Buscar '"chocolate"', tiempo de consulta: 0.96s Limitar resultados
  1. 241
    “…We sequenced 200 genomes of the chocolate plant Theobroma cacao L. to show for the first time to our knowledge that a single population, the Criollo population, underwent strong domestication ~3600 years ago (95% CI: 2481–13,806 years ago). …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Population genomic analyses of the chocolate tree, Theobroma cacao L., provide insights into its domestication process
  2. 242
    “…Participants which received LARC tDCS were explicitly self-reporting more craving for chocolate than those that received RALC tDCS (p = 0.023). …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Polarity Specific Effects of Cross-Hemispheric tDCS Coupled With Approach-Avoidance Training on Chocolate Craving
  3. 243
    “…Investigation of food intake showed a significantly high odds ratio for chocolate cake in 5 out of the 10 schools. Laboratory test detected Salmonella enterica serovar Thompson both in rectal swab specimens of 9 schools and in collected preserved chocolate cakes of 9 schools. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    A large outbreak of Salmonella enterica serovar Thompson infections associated with chocolate cake in Busan, Korea
  4. 244
    “…Egg white protein and chocolate milk were used for making protein beverage. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties
  5. 245
    “…Twenty-eight healthy middle-aged volunteers (40-60 years old) with equal gender representation were randomized into 3 study groups to investigate the changes in postprandial glucose and lipids after ingestion of different formulations of dark chocolate (DC). The volunteers from the first group were requested to ingest 100 g of regular DC whereas the individuals from the third group were given 100 g of highly bioavailable lycosome formulated L-tug formulation of DC containing 23.3 mg of lycopene. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Ingestion of Lycosome L-tug Formulation of Dark Chocolate Ameliorates Postprandial Hyperlipidemia and Hyperglycemia in Healthy Volunteers
  6. 246
    “…These findings can be used in product design to evaluate product attributes by enhancing emotional attachment towards chocolate.…”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Effects of packaging design on sensory liking and willingness to purchase: A study using novel chocolate packaging
  7. 247
    “…Chocolates are the most common confectionery and most popular dessert and snack across the globe. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Chocolate Quality Assessment Based on Chemical Fingerprinting Using Near Infra-red and Machine Learning Modeling
  8. 248
    “…METHODS: Within a 10-day period, regular chocolate eaters (n=105, 86% female) performed five sessions during which they continuously avoided (ie, swiped upward) chocolate stimuli (experimental group, n=35), performed five sessions during which they approached and avoided chocolate stimuli equally often (placebo control group, n=35), or did not perform any training sessions (inactive control group, n=35). …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Effects of a Smartphone-Based Approach-Avoidance Intervention on Chocolate Craving and Consumption: Randomized Controlled Trial
  9. 249
    “…Dark chocolate samples were previously classified into four sensory categories. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study
  10. 250
    “…The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content
  11. 251
    “…We performed a comprehensive study encompassing chemical characterization and sensory evaluation of two types of dark chocolate, i.e., artisanal (Choco-A) and industrial (Choco-I), as well as an evaluation of onset of gastrointestinal symptoms and gastrointestinal motility in healthy subjects fed with dark chocolate. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health
  12. 252
    “…Furthermore, it has managerial applications for chocolate product developers. The level of sweetness that might be optimal to satisfy at the explicit level (liking) and the implicit level (HR or emotional valence) is identified.…”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures
  13. 253
    “…This study investigated the prebiotic functions of Konjac root powder (KRP) when added to chocolate milk (ChM) enriched with 2% of free or microencapsulated lactic acid bacteria (FLAB or ELAB). …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Prebiotic Functions of Konjac Root Powder in Chocolate Milk Enriched with Free and Encapsulated Lactic Acid Bacteria
  14. 254
    “…Background: Chocolate is one of the most frequently craved foods, and it often challenges self-regulation. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Differential Orbitofrontal Cortex Responses to Chocolate Images While Performing an Approach–Avoidance Task in the MRI Environment
  15. 255
    “…Following the use of high cannabinoid recovery rate extraction protocols for chocolates and gelatin-based fruit candies or “gummies”, the DART-HRMS approach was applied to quantify cannabinoid levels in commercially available cannabinoid-infused candies, yielding results similar to those reported on the product labels. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    DART-MS Facilitated Quantification of Cannabinoids in Complex Edible Matrices—Focus on Chocolates and Gelatin-Based Fruit Candies
  16. 256
    “…Despite the undeniable functional effects of fortified chocolates, there are some challenges in the fortification way of chocolates. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects
  17. 257
    “…Chocolate is a widely consumed product with high levels of polyphenols; unfortunately, it is reduced during the process. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate
  18. 258
    “…After 30 days of dark chocolate intake, decreased intestinal permeability was found in elite athletes consuming dark chocolate. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Dark Chocolate Intake Positively Modulates Gut Permeability in Elite Football Athletes: A Randomized Controlled Study
  19. 259
    “…The name tomato chocolàte virus is proposed for this new torradovirus.…”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Texto
    Tomato chocolàte virus: a new plant virus infecting tomato and a proposed member of the genus Torradovirus
  20. 260
    “…The aim of this study was to assess the vascular benefits of dark chocolate in healthy and young individuals. Methods. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Central Arterial Hemodynamic Effects of Dark Chocolate Ingestion in Young Healthy People: A Randomized and Controlled Trial
Herramientas de búsqueda: RSS