Results 21 to 30 of about 411,861 (294)

Labrador retrievers under primary veterinary care in the UK: demography, mortality and disorders [PDF]

, 2018
Background Labrador retrievers are reportedly predisposed to many disorders but accurate prevalence information relating to the general population are lacking.
A Agresti, A Bauman, A Gough, AJ German, AJ German, AJ German, AJ German, AJ German, AR Michell, ATB Edney, B de Bleser, BN Bonnett, BR Kirkwood, CA Pugh, DG O'Neill, DG O’Neill, DG O’Neill, DG O’Neill, DG O’Neill, DG O’Neill, DG O’Neill, DM Budreckis, E Kienzle, E Mason, E Raffan, F Coopman, FW Nicholas, G Harasen, GK Smith, GK Smith, GL Andersen, I Reichler, IC Lavrijsen, J Michelsen, JA Joyce, JA Woolliams, JP Morgan, JW Templeton, KL Anderson, L Asher, LM Freeman, MV Root Kustritz, MV Root Kustritz, N Barnard, N Jeffery, N Pearce, P McGreevy, PD McGreevy, PD McGreevy, PE Holt, PJ Forsythe, PS Yam, R Schneider, RS Hess, S Paterson, SA Martinez, SA Martinez, T Nuttall, T Roberts, TW Lewis, W Beauvais, WC Renberg, WG Marshall   +62 more
core   +4 more sources

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]

, 2020
Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian, Rodríguez Cortina, Jader, Santander Muñoz, Margareth, Vaillant, Fabrice   +3 more
core   +1 more source

Calorie reduction of chocolate ganache through substitution of whipped cream

Journal of Ethnic Foods, 2017
Chocolate has been around for 3,000 years and is loved by many people for as long as its history. However, chocolate is classified as a high calorie food due to the high fat and sugar contents.
Yu Jin Kim, Suna Kang, Da Hee Kim, Yeo Jin Kim, Woo Ri Kim, Yoo Min Kim, Sunmin Park   +6 more
doaj   +1 more source

Learning to Dislike Chocolate: Conditioning Negative Attitudes toward Chocolate and Its Effect on Chocolate Consumption

Frontiers in Psychology, 2017
Evaluative conditioning (EC) procedures can be used to form and change attitudes toward a wide variety of objects. The current study examined the effects of a negative EC procedure on attitudes toward chocolate, and whether it influenced chocolate ...
Yan Wang, Guosen Wang, Dingyuan Zhang, Lei Wang, Xianghua Cui, Jinglei Zhu, Yuan Fang   +6 more
doaj   +1 more source

Tempering of cocoa butter and chocolate using minor lipidic components

Nature Communications, 2021
In chocolate production, a complicated tempering process is used to guide the crystallization of cocoa butter towards its most desirable polymorph, which gives the chocolate proper melting behavior, gloss, and snap—hallmarks of good quality chocolate ...
Jay Chen, Saeed M. Ghazani, Jarvis A. Stobbs, Alejandro G. Marangoni   +3 more
doaj   +1 more source

Effects of High Flavanol Dark Chocolate on Cardiovascular Function and Platelet Aggregation. [PDF]

, 2015
Regular consumption of chocolate and cocoa products has been linked to reduced cardiovascular mortality. This study compared the effects of high flavanol dark chocolate (HFDC; 1064mg flavanols/day for 6 weeks) and low flavanol dark chocolate (LFDC; 88mg ...
Akita, Armstrong, Atholl Johnston, Avolio, Balzer, Buijsse, Buijsse, Butcher, Curtis, Curtis, Custodis, David J. Collier, Duprez, Engler, Flammer, Flammer, Fredholm, Grassi, Grassi, Gresele, Gu, Gurvinder Rull, Heiss, Hermann, Holland, Holt, Innes, Janszky, Julian Shiel, Kokubo, Kris-Etherton, Kris-Etherton, Lakatta, Langer, Larsson, Larsson, Laurent, Lopez-Garcia, Manisty, Martina H. Lundberg, Murphy, Pereira, Rambaran, Rein, Ried, Roger Corder, Schroeter, Sever, Sharman, Smolenski, Taubert, Thorin, Timothy D. Warner, Varughese, Williams, Yu, Zetty N. Mohd-Zain   +56 more
core   +1 more source

Using Sound-Taste Correspondences to Enhance the Subjective Value of Tasting Experiences

Frontiers in Psychology, 2015
The soundscapes of those places where we eat and drink can influence our perception of taste. Here, we investigated whether contextual sound would enhance the subjective value of a tasting experience.
Felipe eReinoso Carvalho, Felipe eReinoso Carvalho, Raymond evan Ee, Raymond evan Ee, Raymond evan Ee, Monika eRychtarikova, Abdellah eTouhafi, Kris eSteenhaut, Kris eSteenhaut, Dominique ePersoone, Charles eSpence   +10 more
doaj   +1 more source

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil

Journal of the Saudi Society of Agricultural Sciences, 2019
Coconut oil (CNO) is a main source of cocoa butter substitute (CBS). CBS is proposed to improve the appearance, taste of chocolate and increase the stability of chocolate against bloom formation.
Halimatun Sa'adiah Abdul Halim, Jinap Selamat, Seyed Hamed Mirhosseini, Norhayati Hussain   +3 more
doaj   +1 more source

Peningkatan Kapasitas Petani Cokelat Desa Randualas Kecamatan Kare Kabupaten Madiun Melalui Edukasi Kualitas Kemasan Produk Cokelat

Prima: Journal of Community Empowering and Services, 2021
Increasing the Capacity of Chocolate Farmers in Randualas Village Kare District Madiun Regency through Education of Chocolate Product Packaging Quality. Cocoa is one of the largest commodities from Madiun Regency.
Achmad Ridwan Ariyantoro, Choirul Anam, Raden Baskara Katri Anandito, Danar Praseptiangga, Anastriyani Yulviatun   +4 more
doaj   +1 more source

Extreme southern locations for moss sporophytes in Antarctica [PDF]

, 1992
Abundant immature sporophytes of the moss Pottia heimii are reported from the Lower Taylor Valley, McMurdo Dry Valleys and from Cape Chocolate, Victoria Land.
Frost, A., Green, T.G. Allan, Schwarz, A-M.J., Seppelt, Rodney D.   +3 more
core   +2 more sources