“…Aerobic cultures were performed on blood, chocolate, and MacConkey agar and incubated at 35–37°C for 24–48 hrs. …”
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“…Higher parental diet quality was associated with a lower dietary pattern score in children that was characterised by a lower consumption frequency of confectionery, chocolate, cakes, biscuits and savoury snacks. These results highlight the importance of parental modelling, in terms of their dietary choices, on the diet of children.…”
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“…In contrast, kJ per typical portion of pastry, snack food and potato fries decreased by 10–40% over time, and did not change for biscuit, chocolate, sugar-sweetened beverage and beer. Similar changes were observed for grams per typical portion consumed. …”
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“…RESULTS: The first demonstration of a titratable control over somatic embryo formation in a commercially relevant plant, Theobroma cacao (Chocolate tree), was achieved using a dexamethasone activatable chimeric transcription factor. …”
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“…In addition, each serve of chocolate consumption was associated with 52 percent higher odds (AOR = 1.52, 95% CI: 1.19–1.93) of primary dentition caries.…”
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“…Lower levels in OHRQoL was reported by students who consumed frequently (more than once a week) fast food, chocolate flakes and those who brushed their teeth once a day or less frequently instead of 2-3 times a day. …”
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“…When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological properties; however, it is possible to identify advantages tousing dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA explained90% variances; cluster analysis enabled the definition of four groups for six cappuccino preparations. …”
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“…BACKGROUND: Anhydrous ethanol, for its part, has been successfully used to treat renal cyst, hepatocellular carcinoma and ovarian chocolate cyst et al. However, in spite of the high frequency of tuberculous purulent pleural effusion, we found that only a few very early studies that attempted to assess the use of intrapleural anhydrous ethanol in tuberculous effusions with signs of empyema. …”
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“…Four dietary patterns were identified (“Swiss traditional”: high intakes of dairy products and chocolate, n = 744; “Western 1”: soft drinks and meat, n = 383; “Western 2”: alcohol, meat and starchy, n = 444; and “Prudent”: n = 486). …”
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“…A progressive ratio task using chocolates assessed the food reward. Participants selected portions of various foods that reflected how much they wanted to eat at that time. …”
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“…As a whole, results showed that an average chocolate portion (30 g) ensures an amount of peptides after digestion that, assuming complete absorption, could reach almost a complete inhibition of ACE.…”
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“…We developed a set of high quality standardized photographs of objects from six different categories, recorded under two camera viewpoints, and five presentation conditions (on its own, held by clean hands, and by hands covered with different substances: sauce, chocolate and mud). These various staging conditions can be used to induce different emotional states while maintaining the object of interest constant. …”
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“…Conversely, task-irrelevant stimuli that were previously associated with a high reward can capture attention and distract processing away from relevant stimuli (e.g., seeing a chocolate bar in the pantry when you are looking for a nice, healthy apple). …”
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“…Here we report a study of artisanal grain, coffee, ice cream, cheese, and chocolate made in the Philadelphia and New York areas, exploring the chemistry responsible for the differences between artisanal and mass-produced food, the rationale that artisans have toward making their products, and consumer attitudes toward purchasing artisanal food. …”
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“…Six goats died of intoxication. Dark brown/chocolate-colored and poorly clotted blood was the prominent necropsy finding. …”
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“…Here, we identified and selectively labeled neurons in the caudal lateral region of PB(L) (PB(cl)) that are activated by consumption of condensed milk, chocolate Ensure, or peanut butter, which we refer to as PB(cl)-palatable-food activated neurons (PANs). …”
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“…In the present study, we performed a preclinical study using FontUp(®), a new nutritional supplement with a chocolate taste specifically formulated for the nutritional needs of patients with DS and enriched with a standardized amount of EGCG in young mice overexpressing Dyrk1A (TgBACDyrk1A). …”
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“…Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. …”
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“…Cacao (Theobroma cacao L.), the source of chocolate, is one of the most important commodity products worldwide that helps improve the economic livelihood of farmers. …”
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“…In particular, we report an increase in “comfort food” consumption, notably chocolate, ice-cream, and desserts (42.5%) and salty snacks (23.5%). …”
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