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  1. 1301
    “…In a fully partitioned model with major dietary TAC contributors, TAC from fruit/vegetables, wine, and miscellaneous sources was inversely associated with risk, while associations with TAC from coffee, tea, and chocolate were not statistically significant. CONCLUSIONS: In a large prospective cohort, the risk of incident hypertension in women was inversely associated with the antioxidant capacity of the diet, suggesting that promoting a diet naturally rich in antioxidants might help prevent the development of hypertension. …”
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    High dietary total antioxidant capacity is associated with a reduced risk of hypertension in French women
  2. 1302
    “…MAIN OUTCOME MEASURES: The effect on per person take home energy purchases of a 20% price increase for three categories of high sugar snacks: confectionery (including chocolate), biscuits, and cakes. Health outcomes resulting from the price increase were measured as changes in weight, BMI (not overweight (BMI <25), overweight (BMI ≥25 and <30), and obese (BMI ≥30)), and prevalence of obesity. …”
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    Potential impact on prevalence of obesity in the UK of a 20% price increase in high sugar snacks: modelling study
  3. 1303
    “…Forty-three main flavor categories were reported in these articles (eg, tobacco, menthol, mint, fruit, bakery/dessert, alcohol, nuts, spice, candy, coffee/tea, beverages, chocolate, sweet flavors, vanilla, and unflavored). …”
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    An E-Liquid Flavor Wheel: A Shared Vocabulary Based on Systematically Reviewing E-Liquid Flavor Classifications in Literature
  4. 1304
    “…In 2016, the EFSA NDA Panel adopted the Scientific Opinion on the safety of taxifolin‐rich extract from Dahurian Larch (Larix gmelinii) as a novel food ingredient in non‐alcoholic beverages, yogurts, chocolate confectionery and food supplements pursuant to Regulation (EC) No 258/97. …”
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    Statement on the safety of taxifolin‐rich extract from Dahurian Larch (Larix gmelinii)
  5. 1305
    “…Frequency of provision of confectionery in lunches reduced by 9.9% (95% CI −20.0 to 0.2%), sweetened drinks reduced by 14.4% (95% CI −24.8 to −4.0%), and cakes and biscuits not containing chocolate increased by 9.6% (95% CI 3.0 to 16.3%). …”
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    A repeated cross-sectional survey assessing changes in diet and nutrient quality of English primary school children’s packed lunches between 2006 and 2016
  6. 1306
    “…Specimens were inoculated on blood agar, chocolate agar, MacConkey agar, and mannitol salt agar. …”
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    Bacterial etiology of ocular and periocular infections, antimicrobial susceptibility profile and associated factors among patients attending eye unit of Shashemene comprehensive specialized hospital, Shashemene, Ethiopia
  7. 1307
    “…A venous blood sample showed chocolate-colored blood with a pH of 7.404, a partial pressure of CO(2) (pCO(2)) of 40.6 mmHg, a partial pressure of oxygen (pO(2)) of 21.3 mmHg, a bicarbonate level of 24 mmol/L, and an oxygen saturation (SO(2)%) of 47.7%. …”
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    The Dose Makes the Poison: A Case Report of Acquired Methemoglobinemia
  8. 1308
    “…Subsequent comparison with the IMs of the Tyrolean Iceman (Ötzi) and contemporary Hadza hunter-gatherers, Malawian agro-pastoralists and Italians reveals that this IM precedes recent adaptation to ‘Western’ diets, including the consumption of coffee, tea, chocolate, citrus and soy, and the use of antibiotics, analgesics and also exposure to various toxic environmental pollutants. …”
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    Multi-proxy analyses of a mid-15th century Middle Iron Age Bantu-speaker palaeo-faecal specimen elucidates the configuration of the ‘ancestral’ sub-Saharan African intestinal microbiome
  9. 1309
    “…In both studies, participants ate chocolate custard with added caramel sauce (low OSE) or caramel fudge (high OSE) and with short (fast ER) or long breaks (slow ER) in between bites, until fullness. …”
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    How oro-sensory exposure and eating rate affect satiation and associated endocrine responses—a randomized trial
  10. 1310
    “…Similar to cocoa, processed cupuaçu pulp and seeds can be used to produce juices, ice creams, confectionary products and cupulate(®), which is a similar product to chocolate. However, its market penetration requires the mastery of all processing stages to improve the food quality and safety and to make possible an efficient technology transfer to the local small farmers and communities. …”
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    Monitoring and Optimization of Cupuaçu Seed Fermentation, Drying and Storage Processes
  11. 1311
    “…Overall, 26 (18%) patients reported dietary items that improved epistaxis (mostly blueberries and red fruits, green vegetables and legumes), while 38 (26%) reported some dietary items that exacerbated epistaxis (spices, chocolate, alcohol, strawberries and ginger). Dietary modifications were reported in up to 58% of cases. …”
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    Dietary iron intake and anemia: food frequency questionnaire in patients with hereditary hemorrhagic telangiectasia
  12. 1312
    “…Sediment of CSF samples was inoculated to blood agar plate, chocolate agar plate, and MacConkey agar for bacterial isolation and identification. …”
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    Bacterial Isolates from CSF Samples and Their Antimicrobial Resistance Patterns Among Children Under Five Suspected to Have Meningitis in Dilla University Referral Hospital
  13. 1313
    “…Further specialty balloons have been developed in recent years, including the Chocolate, Phoenix and Serranator balloons. Finally, the temporary Spur self-expanding retrievable nitinol stent has a series of radially aligned spurs that are driven into the vessel wall by post-dilatation, potentially improving drug delivery. …”
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    An update on vessel preparation in lower limb arterial intervention
  14. 1314
    por Zhu, Yue, Xie, De-Yu
    Publicado 2020
    “…To further substantiate the inhibitory activities, extracts prepared from green tea (GT), two muscadine grapes (MG), cacao, and dark chocolate (DC), which are rich in CAG, ECG, GAG, EGCG, or/and PB2, were used for inhibitory assay. …”
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    Docking Characterization and in vitro Inhibitory Activity of Flavan-3-ols and Dimeric Proanthocyanidins Against the Main Protease Activity of SARS-Cov-2
  15. 1315
    “…MATERIALS AND METHODS: Oral swabs from 100 stray dogs and 100 stray cats were collected and cultured in several media: Chocolate agar, MacConkey agar, and Mannitol Salt Agar. …”
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    Oral flora of stray dogs and cats in Algeria: Pasteurella and other zoonotic bacteria
  16. 1316
    “…It has multiple uses at the local level as it is used in cosmetic products and as a cocoa butter substitute in chocolate industries. It has a high nutritious value and is also a valuable product on the local, national, and international markets, making it the ideal candidate to research and invest in. …”
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    Experimental study comparing burn healing effects of raw South African Shea butter and the samples from a Libyan market
  17. 1317
    “…Participants (n = 11 males, n = 6 females) consumed a chocolate flavored dairy milk beverage (CM: 1.2 g carbohydrate/kg BM and 0.4 g protein/kg BM) or a carbohydrate-electrolyte beverage (CEB: isovolumetric with 0.76 g carbohydrate/kg BM) after exercise, in a randomized-crossover design. …”
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    Assessing Overall Exercise Recovery Processes Using Carbohydrate and Carbohydrate-Protein Containing Recovery Beverages
  18. 1318
    “…Cerebrospinal fluid samples were collected, inoculated on blood and chocolate agar plates, and then incubated at 37°c for 24 hours. …”
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    Bacterial Meningitis Among Adult Patients at University of Gondar Comprehensive Specialized Referral Hospital
  19. 1319
    “…Sputum specimens were collected and inoculated into chocolate agar, blood agar, mannitol salt agar, and MacConkey agar which are then incubated at 35°C or 37°C for 24–48 hours. …”
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    Multiresistant Bacterial Pathogens Causing Bacterial Pneumonia and Analyses of Potential Risk Factors from Northeast Ethiopia
  20. 1320
    “…We successfully obtained one F. tularensis isolate from a lymph node aspirate by culture on chocolate agar. Our isolate was clustered into major clade B12 (subclade B43). …”
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    Characterization of Tularemia Cases in Slovenia with Multiple-Locus Variable-Number Tandem Repeat Analysis
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