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  1. 501
    por Hutter, Juliana A, Chapman, C Andrew
    Publicado 2013
    “…RESULTS: The amplitudes of evoked synaptic responses were reduced during exposure to cues associated with delivery of chocolate, and during delivery of chocolate for consumption at unpredictable intervals. …”
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    Exposure to cues associated with palatable food reward results in a dopamine D(2) receptor-dependent suppression of evoked synaptic responses in the entorhinal cortex
  2. 502
    por Jun, Nuri, Lee, Aeri, Baik, Inkyung
    Publicado 2017
    “…Students with EDS consumed greater amount of chocolate/cocoa drinks and spent longer time for a TV and a mobile phone than those without EDS (p < 0.05). …”
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    Associations of Caffeinated Beverage Consumption and Screen Time with Excessive Daytime Sleepiness in Korean High School Students
  3. 503
    “…INTRODUCTION: Although adenomyosis is a common disease, it is a relatively rare site for cancer origin. On the other hand, chocolate cysts have the potential to develop into cancer. …”
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    Endometrioid adenocarcinoma originating simultaneously from endometrium, sites of adenomyosis and ovarian endometriosis: A case report and review of our cancer database
  4. 504
    “…The odor intensity of the generated nutty-chocolate like aroma showed a gradual increase during incubation time. …”
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    Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality
  5. 505
    “…DED was lower on the days larger portions of boiled potatoes, fruit, vegetables and baked beans were consumed, and higher on the days larger portions of white bread, ready-to-eat breakfast cereals (RTEBCs), frying meats, cheese, butter, biscuits, chocolate and sugar-sweetened beverages were consumed. …”
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    Larger Food Portion Sizes Are Associated with Both Positive and Negative Markers of Dietary Quality in Irish Adults
  6. 506
    “…Associations between approach bias scores and trait and state chocolate craving were inconsistent across studies. …”
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    Measuring approach–avoidance tendencies towards food with touchscreen-based arm movements
  7. 507
    “…Several research efforts on cocoa have been focused on parameters for controlling the transformation process to guarantee homogeneity and quality of cocoa beans, the main raw material in the chocolate industry. The main changes that determine the final quality of cocoa—and also the product’s homogeneity—occur during fermentation, given the great number of factors that affect the process. …”
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    Dynamics of cocoa fermentation and its effect on quality
  8. 508
    “…Theobromine is an abundant methylxanthine in cocoa/chocolate. A recent article in BMC Psychiatry concludes that theobromine consumption increases the risk of depression. …”
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    One-way or two-way sweet link between theobromine and depression?
  9. 509
    por Nazari, Zahra, Asili, Javad
    Publicado 2023
    “…Then the double-layer emulsions added to the chocolate, and the chocolate containing the double-layer emulsions compared with the control sample in terms of sensory properties and had a higher score than the control sample.…”
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    Nanoencapsulation of crocin in double-layer emulsions for improved stability and enhanced efficacy against depression
  10. 510
    “…The difference between theoretical knowledge and personal experience is largest for oral contraceptives, chocolate and cheese.…”
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    Trigger factors of migraine and tension-type headache: experience and knowledge of the patients
  11. 511
    “…The products were packages in which chocolate was associated with toys in an egg-shaped container partially filled by chocolate. …”
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    Investigating the obesogenic effects of marketing snacks with toys: an experimental study in Latin America
  12. 512
    “…We report behavioral and electroencephalographic (EEG) data from a group of social drinkers (n = 31) who performed a PIT task in which they chose between two instrumental responses in pursuit of beer and chocolate reinforcers while their EEG reactivity to beer, chocolate and neutral pictorial cues was recorded. …”
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    Electrophysiological Responses to Alcohol Cues Are Not Associated with Pavlovian-to-Instrumental Transfer in Social Drinkers
  13. 513
    “…The primary outcome was percentage choice of the tobacco- over the chocolate-seeking response in plain pack, branded pack and no-stimulus conditions. …”
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    Plain cigarette packs do not exert Pavlovian to instrumental transfer of control over tobacco-seeking
  14. 514
    “…Seventy-one percent believed acne to be caused by fried or greasy foods, although chocolate (53%), dairy (47%), and soda drinks (35%) were highly implicated. …”
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    Diet and acne: an exploratory survey study of patient beliefs
  15. 515
    “…These criteria were used for identification of such genes, four eye color mutations that are not annotated in the genome sequence: chocolate, maroon, mahogany, and red Malpighian tubules were molecularly mapped and their genome sequences have been evaluated. …”
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    An Eye on Trafficking Genes: Identification of Four Eye Color Mutations in Drosophila
  16. 516
    “…Results showed that participants who imagined eating the chocolate pudding 15 times (M(15) = 178.20, SD(15) = 68.08) ate more of the pudding than those who imagined consuming it 3 times (M(3) = 150.73, SD(3) = 73.31). …”
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    Effects of Imagined Consumption and Simulated Eating Movements on Food Intake: Thoughts about Food Are Not Always of Advantage
  17. 517
    “…In a randomized crossover design, 12 healthy individuals (6M/6F; BMI 22.2 ± 0.4 kg/m(2); 27 ± 1.3 years, mean ± SEM) underwent 50 g OGTT (A) and 3 breakfasts (B1: milk and cereals; B2: milk, apple, and chocolate cream-filled sponge cake; B3: milk, apple, bread, and hazelnut chocolate cream) to assess plasma glucose-, insulin-, and ghrelin excursions. …”
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    Effect of Sugar versus Mixed Breakfast on Metabolic and Neurofunctional Responses in Healthy Individuals
  18. 518
    “…In children and teenagers, the most commonly consumed breakfast food was chocolate (mainly as chocolate-flavoured milk and powder), followed by bakery and pastry, whole milk and semi-skimmed milk. …”
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    Breakfast Consumption in Spain: Patterns, Nutrient Intake and Quality. Findings from the ANIBES Study, a Study from the International Breakfast Research Initiative
  19. 519
    “…Moniliophthora perniciosa is a fungal pathogen and causal agent of the witches’ broom disease of cocoa, a threat to the chocolate industry and to the economic and social security in cocoa-planting countries. …”
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    Biochemical characterization and inhibition of the alternative oxidase enzyme from the fungal phytopathogen Moniliophthora perniciosa
  20. 520
    por Kuwaki, Tomoyuki, Kanno, Kouta
    Publicado 2021
    “…ORX-AB with a female encounter showed cataplexy-like behavior both during the dark and light periods, whereas ORX-AB with chocolate predominantly showed it during the dark period. …”
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    Sexual excitation induces courtship ultrasonic vocalizations and cataplexy-like behavior in orexin neuron-ablated male mice
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