Results 101 to 110 of about 131,133 (267)
Ageing‐related modification of sleep and breathing in orexin‐knockout narcoleptic mice
Journal of Sleep Research, Volume 34, Issue 2, April 2025.Summary Narcolepsy type‐1 (NT1) is a lifelong sleep disease, characterised by impairment of the orexinergic system, with a typical onset during adolescence and young adulthood. Since the wake–sleep cycle physiologically changes with ageing, this study aims to compare sleep patterns between orexin‐knockout (KO) and wild type (WT) control mice at ...
Stefano Bastianini +7 more
wiley +1 more source
Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach [PDF]
Dark chocolate has both a complex flavor profile and compositional matrix consisting of sugar and cocoa particles dispersed in a continuous phase of cocoa butter. The crystal structure of cocoa butter contributes to both the smooth mouthfeel and melting
Tisoncik, Melissa A.
core
Quality evaluation of fresh and bloomed filled chocolates in House of Quality [PDF]
, 2011 C
De Clercq, Nathalie +8 more
core +1 more source
Diets, fruit and vegetables consumption, and nutritional status in Benin: A scoping review
Maternal &Child Nutrition, EarlyView.This scoping review summarised existing literature on diets, fruit and vegetable intake, and nutritional status in Benin. Key knowledge gaps were on the prevalence of micronutrient deficiencies and differences in fruit and vegetable intake by geographical and socioeconomic characteristics.
Lilia Bliznashka +4 more
wiley +1 more source
Vértices, 2016 This study aimed to formulate dark chocolate enriched with baru almonds, flaxseed and quinoa (9% in replacement of chocolate, as well as assess the acceptability (global acceptance, appearance and purchase intent) and the nutritional value of the ...
Jullyana Borges de Freitas +6 more
doaj +1 more source
IDENTIFIKASI SENYAWA AKTIF ALKALOID, CATECHIN & GENISTEIN PADA PRODUK DARK CHOCOLATE YANG DITAMBAHKAN GREEN TEA MATCHA SERTA PERBANDINGAN SOY POWDER & MILK POWDER [PDF]
, 2016 Cacao is one of commodities that are quite often found in Indonesia. Almost every circle likes cacao’s processed product such as chocolate bar due to its delicious taste.
HABIBUROHMAN, 123020312 +2 more
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Maternal &Child Nutrition, EarlyView.Across all population and sociodemographic groups in the Philippines, diets lacked diversity and intakes of fruit and vegetables were low. Under‐ and overnutrition are persisting challenges. Rigorous evidence from interventions to improve diet quality and fruit and vegetable intake in the Philippines is urgently needed.
Taryn J. Smith +5 more
wiley +1 more source
AgrointekA Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on ...
Aji Sutrisno, Panji achmad apriyandi
doaj +1 more source
CONSUMERS' LOYALTY TOWARD DARK CHOCOLATE
Ekonomska misao i praksa, 2019 Svrha ovog rada je istražiti kako utjecati na odanost marke crne čokolade Dorina kroz interakciju stvorenu u modelu sastavljenom od konstrukata kao što su imidž robne marke, utjecaj marke, zadovoljstvo robne marke i vrijednost marke. Podaci za ovo istraživanje prikupljeni su putem internetske ankete. Ukupno je prikupljeno 448 upitnika na području Bosne
Puška, Adis +2 more
openaire +1 more source
Thermidor: The Revolution Betrayed in Trotsky, Orwell and Serge
Critical Quarterly, EarlyView.
Anna Vaninskaya
wiley +1 more source