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  1. 821
    “…He was quickly diagnosed with methemoglobinemia by both clinical presentation and chocolate-colored blood appearance. He emergently received intravenous (IV) methylene blue (MB) with immediate and sustained improvement requiring no further doses. …”
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    Altered Mental Status and Cyanosis in a Pediatric Patient with Methemoglobinemia
  2. 822
    “…Of these, 44 associations were testable in our data and confirmed associations of coffee with 12 metabolites, of fish with five, of chocolate with two, of alcohol with four, and of butter, poultry and wine with one metabolite each. …”
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    Blood Metabolomic Profiling Confirms and Identifies Biomarkers of Food Intake
  3. 823
    “…Cocoa bean (Theobroma cacao L.) is part of the global cocoa and chocolate industry valued at 44 billion US dollars in 2019. …”
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    Data on RNA-seq analysis of the cocoa pod borer pest Conopomorpha cramerella (Snellen) (Lepidoptera: Gracillariidae)
  4. 824
    por Hasselmann, Ken, Birattari, Mauro
    Publicado 2020
    “…Gianduja and its variants are based on Chocolate, which does not provide any support for local communication. …”
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    Modular automatic design of collective behaviors for robots endowed with local communication capabilities
  5. 825
    por Kelleni, Mina T.
    Publicado 2021
    “…Resveratrol, a well-known antioxidant and anti-inflammatory triphenolic stilbene, is abundant in red grapes, red wine, dark chocolate, and peanut butter. Alternatively, pterostilbene-zinc combination might be also considered without using a nano-carrier. …”
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    Resveratrol-zinc nanoparticles or pterostilbene-zinc: Potential COVID-19 mono and adjuvant therapy
  6. 826
    “…This evidence suggests that formulated CB:OG system at 50:50 ratio could become useful as a CB equivalent in chocolate products.…”
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    Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel
  7. 827
    por MARTIN, Christophe, NEYRAUD, Eric
    Publicado 2021
    “…A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensitive to sweet (p = 0.020) and salty (p = 0.046) tastes. …”
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    Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity
  8. 828
    “…Women significantly increased intake of maternal milks and malted drinks, but significantly reduced the intake of carbonated drinks and other drinks from before until the second trimester of pregnancy. For chocolate drinks, carbonated drinks, and soy milk, women increased intake from pre-conception to the first trimester, but reduced their intake from the first to the second trimester. …”
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    Beverage Intake and the Risk of Gestational Diabetes Mellitus: The SECOST
  9. 829
    “…This study focused on the virulence of three outbreak strains: the CC1 strain PF49 (serovar 4b) from a cheese-associated outbreak in Switzerland, the clinical CC2 strain F80594 (serovar 4b), and strain G6006 (CC3, serovar 1/2a), responsible for a large gastroenteritis outbreak in the USA due to chocolate milk. We analysed the genomes and characterized the virulence in vitro and in vivo. …”
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    Virulence Pattern Analysis of Three Listeria monocytogenes Lineage I Epidemic Strains with Distinct Outbreak Histories
  10. 830
    por Chaaban, Nora, Andersen, Barbara Vad
    Publicado 2021
    “…SSDs were further studied through alterations in liking and desire for food samples with the main sensory profile being sweet (peach), salty (pretzel), sour (green apple), bitter (dark chocolate), fatty (whipped cream), and spicy (chilli nut), respectively. …”
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    Sensory Specific Desires. The Role of Sensory Taste Exposure in Desire for Food with a Similar or Different Taste Profile
  11. 831
    “…Students consumed significantly less fruit and vegetables, chocolate, biscuits, nuts, and dairy products as snacks when inside the university compared to outside. …”
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    Impact of the Intake of Snacks and Lifestyle Behaviors on Obesity among University Students Living in Jeddah, Saudi Arabia
  12. 832
    “…Cocoa (Theobroma cacao) is a food product used worldwide and a key raw material for chocolate manufacturing. Cocoa possesses bioactive compounds such as methylxanthines, flavonoids, procyanidins, and related molecules with medicinal or health-promoting properties. …”
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    UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon
  13. 833
    “…It is present in many products such as beverages, chocolate, coffee, tea, energy drinks and medicines. …”
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    Development of miniaturized fluorimetric device for caffeine determination using a smartphone
  14. 834
    “…The samples were tested using three culture mediums including blood agar, chocolate agar, and eosin methylene blue agar. RESULTS: Thirty-five eyes of 35 patients including 19 females (54.3%) with a mean age of 24 ± 3.2 years were enrolled. …”
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    Ocular Surface Microbial Flora and Photorefractive Keratectomy
  15. 835
    “…Despite subculturing in brucella blood agar, tripticase soy agar with 5 % of sheep blood and chocolate agar, in both anaerobic and microaerophilic conditions, the strain could not be recovered. …”
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    Cellulitis and transient bacteremia by Capnocytophaga canis after a cat scratch in an immunocompetent patient
  16. 836
    “…MATERIALS AND METHODS: Ear swabs were obtained from 362 patients aged 1 to 55 years old with clinically diagnosed otitis externa in Erzurum, Turkey, between January 2006 and April 2007, and cultured for aerobic and anaerobic bacteria and fungi, using EMB, 5% sheep's blood, chocolate agar, anaerobic blood agar plate, thioglycollate broth and sabaroud agar using standard microbiological technique to diagnose isolates. …”
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    Bacterial and fungal organisms in otitis externa patients without fungal infection risk factors in Erzurum, Turkey
  17. 837
    “…Theobromine is a caffeine metabolite most abundant in dark chocolate, of which consumption is linked with a lower risk of cognitive decline. …”
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    Thebromine Targets Adenosine Receptors to Control Hippocampal Neuronal Function and Damage
  18. 838
    “…In total, 77% of the cues were not permitted for children’s advertising, according to WHO criteria, and this was stable across all platforms, with chocolate and sugary confectionery (23%) as the most frequently featured products. …”
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    Promotion of Food and Beverages by German-Speaking Influencers Popular with Adolescents on TikTok, YouTube and Instagram
  19. 839
    “…Pork sausage, dried pasta, and chocolate brownie formulations were developed to either contain NO cricket powder (Control) or have cricket powder (CP). …”
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    Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies
  20. 840
    “…The assay provided a limit of detection (LOD) of about 1 ng mL(−1) for ovalbumin and, when tested on ovalbumin-spiked food matrices (chocolate chip cookies), demonstrated good assay specificity and accuracy, as compared with a commercial immunoassay kit.…”
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    An Origami Paper-Based Biosensor for Allergen Detection by Chemiluminescence Immunoassay on Magnetic Microbeads
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