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There are 13888 results for: content related to: Bubble-Included Chocolate: Relating Structure with Sensory Response

  1. Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates

    European Journal of Lipid Science and Technology

    Volume 116, Issue 10, October 2014, Pages: 1388–1399, Nathalie De Clercq, Frédéric Depypere, Claudia Delbaere, Ingmar Nopens, Herwig Bernaert and Koen Dewettinck

    Article first published online : 13 JUN 2014, DOI: 10.1002/ejlt.201300476

  2. Chocolate and Cocoa

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    B. L. Zoumas, C. D. Azzara and J. Bouzas

    Published Online : 13 APR 2012, DOI: 10.1002/0471238961.0308150326152113.a01.pub3

  3. Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents – effects on physicochemical and sensory properties

    International Journal of Food Science & Technology

    Volume 45, Issue 7, July 2010, Pages: 1426–1435, Abhishek B. Shah, Gwyn P. Jones and Todor Vasiljevic

    Article first published online : 21 JUN 2010, DOI: 10.1111/j.1365-2621.2010.02283.x

  4. Optimisation of chocolate formulation using dehydrated peanut–cowpea milk to replace dairy milk

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 2, 30 January 2012, Pages: 224–231, Herta Aidoo, Esther Sakyi-Dawson, Lawrence Abbey, Kwaku Tano-Debrah and Firibu Kwesi Saalia

    Article first published online : 4 AUG 2011, DOI: 10.1002/jsfa.4563

  5. ASSESSING THE SHAPES AND SPEECH SOUNDS THAT CONSUMERS ASSOCIATE WITH DIFFERENT KINDS OF CHOCOLATE

    Journal of Sensory Studies

    Volume 26, Issue 6, December 2011, Pages: 421–428, MARY KIM NGO and CHARLES SPENCE

    Article first published online : 1 DEC 2011, DOI: 10.1111/j.1745-459X.2011.00359.x

  6. Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors

    Journal of Food Quality

    Phuong Diem Tran, Jim Van Durme, Davy Van de Walle, Ann de Winne, Claudia Delbaere, Nathalie de Clercq, Thi Thanh Que Phan, Cat-Hanh Phuc Nguyen, Dung Nhan Tran and Koen Dewettinck

    Article first published online : 28 MAR 2016, DOI: 10.1111/jfq.12200

  7. A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 6, April 2015, Pages: 1362–1372, Jianbin Liu, Mengya Liu, Congcong He, Huanlu Song, Jia Guo, Ye Wang, Haiying Yang and Xiaoxia Su

    Article first published online : 15 AUG 2014, DOI: 10.1002/jsfa.6831

  8. Rapid instrumental methods and chemometrics for the determination of pre-crystallization in chocolate

    International Journal of Food Science & Technology

    Volume 40, Issue 9, November 2005, Pages: 953–962, Gitte Svenstrup, Hanne Heimdal and Lars Nørgaard

    Article first published online : 15 SEP 2005, DOI: 10.1111/j.1365-2621.2005.01029.x

  9. The effects of adding water and polyglycerol polyricinoleate on the texture, appearance, and sensory qualities of compound milk chocolate

    European Journal of Lipid Science and Technology

    Volume 114, Issue 12, December 2012, Pages: 1390–1399, Nassim Raoufi, Mostafa Mazaheri Tehrani, Reza Farhoosh and Shiva Golmohammadzadeh

    Article first published online : 18 OCT 2012, DOI: 10.1002/ejlt.201100408

  10. The nutritional and physiological properties of chocolate

    Nutrition Bulletin

    Volume 25, Issue 4, December 2000, Pages: 303–313, Sarah Schenker

    Article first published online : 11 MAR 2010, DOI: 10.1046/j.1467-3010.2000.00075.x

  11. Chocolate

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Jürg Kleinert-Zollinger and Stephen T. Beckett

    Published Online : 15 JUL 2006, DOI: 10.1002/14356007.a07_023.pub2

  12. Enhanced affective brain representations of chocolate in cravers vs. non-cravers

    European Journal of Neuroscience

    Volume 26, Issue 4, August 2007, Pages: 1067–1076, Edmund T. Rolls and Ciara McCabe

    Article first published online : 9 AUG 2007, DOI: 10.1111/j.1460-9568.2007.05724.x

  13. Resisting chocolate temptation using a brief mindfulness strategy

    British Journal of Health Psychology

    Volume 19, Issue 3, September 2014, Pages: 509–522, Kim T. Jenkins and Katy Tapper

    Article first published online : 17 MAY 2013, DOI: 10.1111/bjhp.12050

  14. Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats

    European Journal of Lipid Science and Technology

    Volume 117, Issue 11, November 2015, Pages: 1700–1713, Phuong Diem Tran, Davy Van de Walle, Michael Hinneh, Claudia Delbaere, Nathalie De Clercq, Dung Nhan Tran and Koen Dewettinck

    Article first published online : 20 JUL 2015, DOI: 10.1002/ejlt.201400584

  15. Dark chocolate acceptability: influence of cocoa origin and processing conditions

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 2, 30 January 2012, Pages: 404–411, Miriam Torres-Moreno, Amparo Tarrega, Elvira Costell and Consol Blanch

    Article first published online : 10 AUG 2011, DOI: 10.1002/jsfa.4592

  16. Measuring consumer's willingness to pay for organic and Fair Trade products

    International Journal of Consumer Studies

    Volume 32, Issue 5, September 2008, Pages: 479–490, Tagbata Didier and Sirieix Lucie

    Article first published online : 13 AUG 2008, DOI: 10.1111/j.1470-6431.2008.00714.x

  17. Multiple Time-Intensity Analysis: Sweetness, Bitterness, Chocolate Flavor and Melting Rate of Chocolate with Sucralose, Rebaudioside and Neotame

    Journal of Sensory Studies

    Volume 29, Issue 1, February 2014, Pages: 21–32, A.B. Palazzo and H.M.A. Bolini

    Article first published online : 23 DEC 2013, DOI: 10.1111/joss.12078

  18. Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1413–1420, Natália V. Rezende, Marta T. Benassi, Fernanda Z. Vissotto, Pedro P. C. Augusto and Maria V. E. Grossmann

    Article first published online : 3 APR 2015, DOI: 10.1111/ijfs.12791

  19. TEXTURAL CHANGES IN CHOCOLATE CHARACTERIZED BY INSTRUMENTAL AND SENSORY TECHNIQUES

    Journal of Texture Studies

    Volume 40, Issue 4, August 2009, Pages: 427–444, LIA M. ANDRAE-NIGHTINGALE, SOO-YEUN LEE and NICKI J. ENGESETH

    Article first published online : 28 JUL 2009, DOI: 10.1111/j.1745-4603.2009.00190.x

  20. A METHOD TO ASSESS CHANGES IN MECHANICAL PROPERTIES OF CHOCOLATE CONFECTIONERY SYSTEMS SUBJECTED TO MOISTURE AND FAT MIGRATION DURING STORAGE

    Journal of Texture Studies

    Volume 43, Issue 2, April 2012, Pages: 106–114, L. SVANBERG, L. AHRNÉ, N. LORÉN and E. WINDHAB

    Article first published online : 16 NOV 2011, DOI: 10.1111/j.1745-4603.2011.00320.x