214 results on '"Chocolate -- Research"'
Search Results
2. Red wine and chocolate could fuel healthy space flight, say scientists; Chemicals in the treats can help astronauts' immune system to work better and prevent damage to the body
3. Chocolate and acne: what do studies say about the relationship between this food and the appearance of pimples and blackheads?
4. Research in the Area of Central Nervous System Stimulants Reported from University of Brawijaya (High Flow Priapism in 7 Years-old Boy After Accidentally Consuming Aphrodisiac Chocolate: A Case Report)
5. Data from Faculty of Agricultural Technology Update Knowledge in Lactobacillus plantarum (Probiotic Chocolate Containing Lactobacillus plantarum Dad-13 Alters the Gut Microbiota Composition of Undernourished Children in Lombok: A Randomized ...)
6. Studies from Poznan University of Life Sciences Add New Findings in the Area of Extracellular Matrix Proteins [Research on Application of Japanese Quince (* * Chaenomeles* * L.) and Pork Collagen in Dark Chocolate-Benefits in Prevention of ...]
7. The future of chocolate
8. Studies from Ataturk University Update Current Data on Agriculture [Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive]
9. The reason chocolate is so good
10. Research from Univerzitet u Novom Sadu Broadens Understanding of Food and Feed Research (Blueberry juice encapsulated on maltodextrin: The impact on the properties of white chocolate)
11. Researchers from Universitas Padjadjaran Detail Research in Food Properties [The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract]
12. Data on Food Research Detailed by a Researcher at University of Sao Paulo (Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question)
13. Why chocolate tastes SO good -and scientists say a healthier version might be on way; Researchers at the University of Leeds hope their findings will lead to the development of luxury chocolate with the same feel and texture that is healthier to eat
14. Findings from Imam Abdulrahman Bin Faisal University Reveals New Findings on Science and Healing (Association Between Chocolate Consumption Frequency and Heart Rate Variability Indices)
15. Reports from Debark University Add New Data to Research in Chryseobacterium (Bio-control of Chocolate spot disease of Faba bean using potential rhizobacterial strains under field conditions in Northwestern Ethiopia)
16. NatureKue Introduces Nafliva LiverSmart - Dark Chocolate with Peppermint Flavor Dietary Supplement Supports Healthy Liver Function
17. Research Data from Ghent University Update Understanding of Food Research (Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate)
18. Recent Findings in Food Chemistry Described by Researchers from University of Novi Sad (Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate ...)
19. Researchers from University of Melbourne Describe Findings in Life Science (Production of Short Chain Fatty Acids and Vitamin B-12 During the In-vitro Digestion and Fermentation of Probiotic Chocolate)
20. Study Findings on Food Science Described by Researchers at Josip Juraj Strossmayer University Osijek (Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling)
21. SAVING THE FUTURE OF CHOCOLATE: NEW RESEARCH AIMS TO STOP LOSS OF CACAO PLANT
22. Researchers from University of Melbourne Provide Details of New Studies and Findings in the Area of Life Science (production of Short Chain Fatty Acids and Vitamin B-12 During the In-vitro Digestion and Fermentation of Probiotic Chocolate</p&
23. Data on Near Infrared Spectroscopy Described by a Researcher at Central Queensland University (Discrimination of centre composition in panned chocolate goods using near infrared spectroscopy)
24. Data on Food Research Reported by Researchers at Universidad Nacional de San Antonio Abad del Cusco (Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi)
25. Research Data from NOVA University Lisbon Update Understanding of Food Research (Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage)
26. Study Data from Federal University Update Understanding of Data Analytics (Elemental fingerprint profiling with multivariate data analysis to classify organic chocolate samples)
27. The emerging role of flavonoid-rich cocoa and chocolate in cardiovascular health and disease
28. New Cancer Research from University of Sao Paulo Discussed (Effect of chocolate on older patients with cancer in palliative care: a randomised controlled study)
29. Researchers from Shaheed Beheshti University of Medical Sciences Provide Details of New Studies and Findings in the Area of Extracellular Matrix Proteins (Influence of Collagen Hydrolysate As Cocoa Butter Replacement Agent On the Chemical, ...)
30. Findings from Pontianak Provide New Insights into Staphylococcus aureus (The Effectiveness of Chocolate in Reducing the Number of Methicillin-Resistant Staphylococcus aureus Colonies in Rattus norvegicus)
31. A novel extraction method for peanut allergenic proteins in chocolate and their detection by a liposome-based lateral flow assay
32. Black History Year and the Queer London Research Forum hold screening of Chocolate Babies and Q&A with Rabz Lansiquot
33. New Research on Food Research from Mendel University in Brno Summarized (Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures)
34. Caffeine and theobromine intakes of children: results from CSFII 1994-96, 1998. (Research Brief)
35. New Food Chemistry Findings from Hefei University of Technology Described (Characterization of Functional Chocolate Formulated Using Oleogels Derived From Beta-sitosterol With Gamma-oryzanol/lecithin/stearic Acid)
36. Studies from Tabriz University of Medical Sciences Yield New Information about Food Processing (Effects of Apple Pomace As a Sucrose Substitute On the Quality Characteristics of Compound Chocolate and Spread)
37. Cocoa clues: modern research is gaining on the health benefits of chocolate and cocoa
38. Psychological and physiological characteristics of sweet food 'addiction'
39. Plasma kinetics in man of epicatechin from black chocolate
40. Mood food: chocolate and depressive symptoms in a cross-sectional analysis
41. Acute dark chocolate and cocoa ingestion and endothelial function: a randomized controlled crossover trial
42. Chocolate consumption and bone density in older women
43. Light-oxidized flavor development and vitamin A degradation in chocolate milk
44. Recent Research from Osaka University Highlight Findings in Stroke (Chocolate consumption and risk of stroke among men and women: A large population-based, prospective cohort study)
45. Research Data from University of Wisconsin Update Understanding of Food Science (Characterizing Maillard Reaction Kinetics and Rheological Changes In White Chocolate Over Extended Heating)
46. Findings from Johns Hopkins University Update Knowledge of Ophthalmic Plastic and Reconstructive Surgery (Chocolate Cysts Associated With Porous Polyethylene Orbital Implants)
47. Research Data from Benemerita Autonomous University of Puebla Update Understanding of Agronomy [Susceptibility of Fungi, Mainly Chocolate Spot (Botrytis Fabae Sard.), To Gamma Irradiation In the Faba Bean Crop (Vicia Faba L.)]
48. Researchers at Siirt University Target Food Processing (Using White Spread and Compound Chocolate As Phenolic Compound Delivering Agent: a Model Study With Black Carrot Extract)
49. Studies from Rajalakshmi Engineering College Add New Findings in the Area of Food Processing (The Influence of Chocolate Fortification With Centella Asiatica, Abelmoschus Esculentus, and Psidium Guajava On the Content of Biologically Active ...)
50. Studies from Ferdowsi University of Mashhad Add New Findings in the Area of Food Science (Providing New Formulation for White Compound Chocolate Based On Mixture of Soy Flour, Sesame Paste, and Emulsifier: an Optimization Study Using Response ...)
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