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  1. 261
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    Second International Congress on Chocolate and Cocoa in Medicine Held in Barcelona, Spain, 25–26th September 2015
  2. 262
    “…Subjective craving, N2 and LPP amplitudes were higher for chocolate versus neutral pictures. Patients showed a higher relative increase in N2 amplitudes to chocolate versus neutral pictures than controls. …”
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    Subjective craving and event-related brain response to olfactory and visual chocolate cues in binge-eating and healthy individuals
  3. 263
    “…METHODS: Pregnant Sprague-Dawley rats were fed ad libitum chow diet only (C) or with chocolate and high sucrose soft drink supplement (S). …”
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    Differential hypothalamic leptin sensitivity in obese rat offspring exposed to maternal and postnatal intake of chocolate and soft drink
  4. 264
    “…Twenty-one subjects in dark chocolate and 23 subjects in control group completed the study. …”
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    Dark Chocolate Effect on Serum Adiponectin, Biochemical and Inflammatory Parameters in Diabetic Patients: A Randomized Clinical Trial
  5. 265
    “…The treatments comprised the daily consumption of either 2 g of dark chocolate containing 70% cocoa, or 2 g of milk chocolate, for 6 months. …”
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    Daily Consumption of Chocolate Rich in Flavonoids Decreases Cellular Genotoxicity and Improves Biochemical Parameters of Lipid and Glucose Metabolism
  6. 266
    por Latif, Rabia, Alsunni, Ahmed A.
    Publicado 2016
    “…The placebo group was given white chocolate. Blood was drawn at baseline and after consumption of chocolate (40 g/day) for 2 weeks. …”
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    Effects of Chocolate Intake on Oxidative Stress/Oxidant-antioxidant Balance in Medical Students: A Controlled Clinical Trial
  7. 267
    “…We discuss the possible microscopic origins of this shift, and suggest that chocolate conching exemplifies a ubiquitous class of powder–liquid mixing.…”
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    Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content
  8. 268
    “…Given the rising trend in the consumption of chocolate confectioneries, the shortage in cocoa butter (CB) production remains a constant threat to food manufacturers. …”
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    Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin
  9. 269
    “…This study hypothesized that the anionic nature of κ-, ι-, λ-, Carrageenan (CGN) and xanthan gum directs their interactions with food proteins leading to their subsequent attenuated digestive proteolysis. Model chocolate milk drinks were tested for their colloidal properties, viscosity and proteolytic breakdown in adults and children using in vitro digestion models coupled with proteomic analyses. …”
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    Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children
  10. 270
    “…The test was applied to molten chocolate samples with and without artificial saliva. …”
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    Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration
  11. 271
    “…This study aims to estimate the effect of consuming cocoa-rich chocolate compared to placebo on the lipid profile and anthropometric variables based on data from three clinical trials conducted in Colombia. …”
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    An Individual Patient Data Meta-Analysis with Colombian Studies on the Effect of Dark Chocolate Consumption on Cardiovascular Risk Parameters
  12. 272
    “…The study protocol was adapted from the International Standard Organization recommendations. Test foods were chocolate A (milky chocolate), chocolate B (creamy chocolate), chocolate C (chocolate ball), and reference food (glucose solution). …”
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    Postprandial Glucose, Insulin, and Glucagon-Like Peptide-1 Responses in Healthy Adults after Consumption of Chocolate-Products
  13. 273
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    Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars
  14. 274
    “…Chocolate is a highly appreciated food around the world which is rich in polyphenols but usually sweetened to mask inherent bitterness and astringency. …”
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    Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics
  15. 275
    “…Consumption of dark chocolate, which is high in flavonoids that may reduce CVD risk, is an attractive intervention to reduce to BP. …”
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    Using digital health technology to evaluate the impact of chocolate on blood pressure: Results from the COCOA-BP study
  16. 276
    “…We analyzed TDS data for milk chocolate with the proposed method and verified the performance of our model compared with conventional analysis methods. …”
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    Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate
  17. 277
    “…Taking small amounts of chocolate, in the morning at breakfast at the onset of the active phase, helps speed up resynchronization time. …”
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    Cyrcadian Rhythm, Mood, and Temporal Patterns of Eating Chocolate: A Scoping Review of Physiology, Findings, and Future Directions
  18. 278
    “…PURPOSE: To compare the impact of Chocolate and conventional balloons on vessel preparation in percutaneous transluminal angioplasty. …”
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    Impact of Chocolate percutaneous transluminal angioplasty balloon on vessel preparation in drug-coated balloon angioplasty for femoropopliteal lesion
  19. 279
    “…CONCLUSION: Chocolate added with probiotics and ω3 PUFAs improved spatial memory and learning in the studied model.…”
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    Fish oil and probiotics supplementation through milk chocolate improves spatial learning and memory in male Wistar rats
  20. 280
    “…Cocoa beans are rich in GABA, but GABA is being destroyed during roasting of cocoa beans and chocolate production. This study aimed to develop GABA-enriched dark chocolate by partially replacing sugar syrup with pure GABA powder at concentrations of 0.05 (F1), 0.10 (F2), and 0.15% (F3). …”
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    The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate
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