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  1. 461
    “…Students compare their qualitative primary taste experiences to salt, sugar, aspartame, chocolate, and sweet-sour candy prior to and following exposure to Gymnema sylvestre. …”
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    Use of the Herb Gymnema sylvestre to Illustrate the Principles of Gustatory Sensation: An Undergraduate Neuroscience Laboratory Exercise
  2. 462
    “…The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. …”
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    Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
  3. 463
    por Sentellas, Sonia, Saurina, Javier
    Publicado 2023
    “…Cocoa and its derivative products, especially chocolate, are highly appreciated by consumers for their exceptional organoleptic qualities, thus being often considered delicacies. …”
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    Authentication of Cocoa Products Based on Profiling and Fingerprinting Approaches: Assessment of Geographical, Varietal, Agricultural and Processing Features
  4. 464
    “…Following 3 days of chocolate-abstinence, 47 overweight, sugary snack consumers were assessed, in 2 randomly ordered conditions, in a within-subject design: 15-min brisk walk or passive control. …”
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    Acute Effects of Brisk Walking on Sugary Snack Cravings in Overweight People, Affect and Responses to a Manipulated Stress Situation and to a Sugary Snack Cue: A Crossover Study
  5. 465
    “…Theobroma cacao—The Food of the Gods, provides the raw material for the multibillion dollar chocolate industry and is also the main source of income for about 6 million smallholders around the world. …”
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    Cacao biotechnology: current status and future prospects
  6. 466
    “…We thus provide a strategy, called CHOCOLATE, that only requires the user to give a tiny subset of data points that are representative of the concept he/she has in mind, and that infers a membership function from them. …”
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    Concept Membership Modeling Using a Choquet Integral
  7. 467
    “…Methemoglobinemia is a potentially life-threatening condition which presents with cyanosis and characteristic “chocolate-coloured blood.” Although a co-oximetry would give a prompt diagnosis, there have been multiple reports of misdiagnosing this treatable condition—from being diagnosed as sepsis to asthma and even being operated for “ruptured ectopic pregnancy.” …”
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    Anemia That Presented with Desaturation: A Focus on Core Concepts
  8. 468
    por Adamczyk, Dominika, Maison, Dominika
    Publicado 2021
    “…This article presents a research project exploring the potential of chocolate bread spread based on a saturated fat and palm oil substitute. …”
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    Ecology or Health—How to Successfully Promote Palm Oil Free Products: A Comparison between Spain and Poland
  9. 469
    “…BACKGROUND: This paper describes a case of Salmonella cross-contamination in a food laboratory. In 2012, chocolate bars shipped from Belgium to the USA were prevented from entering the USA because a Salmonella Rissen strain had been isolated from one of the chocolate bars in a Belgian food laboratory. …”
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    Case report of Salmonella cross-contamination in a food laboratory
  10. 470
    “…CONCLUSION: Chocolate and coffee significantly triggered migraine compared to TTH. …”
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    Dietary trigger factors of migraine and tension-type headache in a South East Asian country
  11. 471
    “…The mutant cultivars, ‘ARTI-Dark Chocolate’, ‘ARTI-Purple Lady’, ‘ARTI-Purple’, and ‘ARTI-Queen’ showed higher total amounts of flavonoid and phenolic acid compared with those of the respective original cultivars. …”
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    Comparative Analysis of Phytochemical Composition of Gamma-Irradiated Mutant Cultivars of Chrysanthemum morifolium
  12. 472
    “…Commercial UHT-pasteurized 2% milk and chocolate milk were independently inoculated with 4 strains of P. odorifer at 1 to 2 log cfu/mL and stored at 4°C and 7°C for 30 d. …”
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    Evaluating Paenibacillus odorifer for its potential to reduce shelf life in reworked high-temperature, short-time fluid milk products
  13. 473
    “…Soon after, they were roasted and processed into chocolates with 60% cocoa in the laboratory. Bioactive amine contents were determined by ion-pair reversed-phase HPLC and fluorometric detection in the samples before, during, and after fermentation, after drying and roasting (nibs), and in the liquor and chocolate. …”
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    Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents
  14. 474
    Tabla de Contenidos: “…Quetzalcóatl -- La flor de nochebuena -- El guajolote -- El tabaco -- El chocolate -- El pulque -- El águila y la serpiente.…”
    Libro
    Quetzalcóatl
  15. 475
    “…CONCLUSION: Snack foods, especially candies and chocolate, increased the risk of MetS, among individuals with a low PAL. …”
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    Socioeconomic status and lifestyle factors modifies the association between snack foods intake and incidence of metabolic syndrome
  16. 476
    “…The findings revealed that EMF effectively improves the yield and quality of CCN 51 cocoa beans with future applications in the development and quality of chocolate products.…”
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    Optimization of cacao beans fermentation by native species and electromagnetic fields
  17. 477
    por Chaplin, Katherine, Smith, Andrew P.
    Publicado 2011
    “…In contrast, snacking on crisps, chocolate and biscuits was associated with higher stress, more cognitive failures and more injuries outside of work. …”
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    Breakfast and Snacks: Associations with Cognitive Failures, Minor Injuries, Accidents and Stress
  18. 478
    “…In our study, we used UHT whole milk, chocolate based milk and infant formula to evaluate the adhesion of Enterobacter sakazakii on stainless steel coupons, and we determine the work of adhesion by measuring the contact angle as well as measured the interfacial tension of the samples. …”
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    Work of adhesion of dairy products on stainless steel surface
  19. 479
    “…Here, we investigated whether contextual sound would enhance the subjective value of a tasting experience. The customers in a chocolate shop were invited to take part in an experiment in which they had to evaluate a chocolate’s taste while listening to an auditory stimulus. …”
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    Using sound-taste correspondences to enhance the subjective value of tasting experiences
  20. 480
    “…In recent years, the consumption of chocolate and, in particular, dark chocolate has been “rehabilitated” due to its high content of cocoa antioxidant polyphenols. …”
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    Effect of Cocoa Products and Its Polyphenolic Constituents on Exercise Performance and Exercise-Induced Muscle Damage and Inflammation: A Review of Clinical Trials
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