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Mostrando 141 - 160 Resultados de 1,488 Para Buscar '"chocolate"', tiempo de consulta: 0.18s Limitar resultados
  1. 141
    “…The above variables were assessed at baseline and 2 hours after chocolate ingestion. Dark chocolate intake significantly increased MWD (+11%; P<0.001), MWT (+15%; P<0.001), serum NOx (+57%; P<0.001) and decreased serum isoprostanes (−23%; P=0.01) and sNOX2‐dp (−37%; P<0.001); no changes of the above variables were observed after milk chocolate intake. …”
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    Dark Chocolate Acutely Improves Walking Autonomy in Patients With Peripheral Artery Disease
  2. 142
    “…Most of the studies reporting the beneficial effects of dark chocolate on blood pressure have been short (≤ 4 weeks). …”
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    Dark chocolate and reduced snack consumption in mildly hypertensive adults: an intervention study
  3. 143
    “…In two experiments, we presented Swiss and non-Swiss participants with the odor of chocolate, for which Switzerland is world-famous, and a control odor (popcorn). …”
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    Swiss identity smells like chocolate: Social identity shapes olfactory judgments
  4. 144
    “…Epidemiological studies have shown inconsistent findings on the association between chocolate consumption and risk of heart failure (HF). …”
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    Chocolate Consumption and Risk of Heart Failure: A Meta-Analysis of Prospective Studies
  5. 145
    por Hormes, Julia M., Niemiec, Martha A.
    Publicado 2017
    “…Almost 50% of American women crave chocolate specifically around the onset of menstruation. …”
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    Does culture create craving? Evidence from the case of menstrual chocolate craving
  6. 146
    por Prescott, Oliver
    Publicado 1816
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    Case of Fatal Colic from the Lodgement of a Chocolate Nut in the Appendicula Vermiformis
  7. 147
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    Use of dark chocolate for diabetic patients: a review of the literature and current evidence
  8. 148
    “…Hence, the current study aimed at investigating the acute effect of dark chocolate intake on peripheral blood leukocytes.…”
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    Dark Chocolate Intake Acutely Enhances Neutrophil Count in Peripheral Venous Blood
  9. 149
    “…Modern systems that support active Fe redox cycling such as Chocolate Pots (CP) hot springs provide insight into how life could have functioned in such environments. …”
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    Investigating the Composition and Metabolic Potential of Microbial Communities in Chocolate Pots Hot Springs
  10. 150
    “…Catechin and epicatechin were major flavonoids detected in dark chocolates. Theobromine was detected in dark and milk chocolates, but not in white chocolates. …”
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    Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market
  11. 151
    “…Results showed that the most liked was sweet chocolate (9.01), while the least liked was salty chocolate (3.61). …”
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    Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques
  12. 152
    “…Chocolate has a complex flavor profile composed of more than 600 volatile compounds that mainly arise from the thermo-mechanical treatment during roasting and conching. …”
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    Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture
  13. 153
    “…The biological activity of chocolates gains more and more attention of consumers. …”
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    Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates
  14. 154
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    A chocolate effusion – An unusual cause of elevated adenosine deaminase in the pleural fluid
  15. 155
    “…This scoping review aims to provide a comprehensive understanding of the existing literature on the relationship and effects of cocoa and dark chocolate intake among obese adults. We searched multiple databases for research investigating the consumption of cocoa and/or dark chocolate in managing obesity among adults. …”
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    Effects of Cocoa Polyphenols and Dark Chocolate on Obese Adults: A Scoping Review
  16. 156
    “…Overall, our findings indicate that electrodes made from chocolate wrapping materials have promise as electrochemical sensors and can be utilized in various applications.…”
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    Recycling Chocolate Aluminum Wrapping Foil as to Create Electrochemical Metal Strip Electrodes
  17. 157
    “…In order to gain a more comprehensive knowledge of the chemical nature of creaminess-related flavor compounds in milk chocolates on a molecular level, crumb chocolate was analyzed by means of activity guided screening techniques. …”
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    Sensory-Directed Identification of Creaminess-Enhancing Semi-Volatile Lactones in Crumb Chocolate
  18. 158
    “…The impact of storage temperature (6, 12, 20, 30℃) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk‐filled chocolate bars was studied. Temperatures of 6 and 12℃ were the most suitable for bar storage; these samples were evaluated not to be significantly deteriorated by the storage period. …”
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    Texture, color, and sensory changes occurring in chocolate bars with filling during storage
  19. 159
    “…Dark chocolate fillings were treated at different pressure levels, holding times and stored at 20 °C for 12 months. …”
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    Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage
  20. 160
    “…Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. …”
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    Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi
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