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Items: 1 to 20 of 402

1.
2.

Oil migration in 2-component confectionery systems.

Lee WL, McCarthy MJ, McCarthy KL.

J Food Sci. 2010 Jan-Feb;75(1):E83-9. doi: 10.1111/j.1750-3841.2009.01454.x.

PMID:
20492171
3.

Shear rheology of molten crumb chocolate.

Taylor JE, Van Damme I, Johns ML, Routh AF, Wilson DI.

J Food Sci. 2009 Mar;74(2):E55-61. doi: 10.1111/j.1750-3841.2008.01041.x. Erratum in: J Food Sci. 2009 May;74(4):vii.

PMID:
19323742
4.

Oil migration in chocolate and almond product confectionery systems.

Altan A, Lavenson DM, McCarthy MJ, McCarthy KL.

J Food Sci. 2011 Aug;76(6):E489-94. doi: 10.1111/j.1750-3841.2011.02233.x. Epub 2011 Jun 21.

PMID:
22417500
5.

High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content.

Skelhon TS, Olsson PK, Morgan AR, Bon SA.

Food Funct. 2013 Sep;4(9):1314-21. doi: 10.1039/c3fo60122f.

PMID:
23799607
6.

Effect of cocoa butter structure on oil migration.

Maleky F, McCarthy KL, McCarthy MJ, Marangoni AG.

J Food Sci. 2012 Mar;77(3):E74-9. doi: 10.1111/j.1750-3841.2011.02575.x.

PMID:
22384959
7.
8.

Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures.

Jinap S, Ali AA, Man YB, Suria AM.

Int J Food Sci Nutr. 2000 Nov;51(6):489-99.

PMID:
11271851
9.

Effect of antibloom fat migration from a nut oil filling on the polymorphic transformation of cocoa butter.

Smith KW, Zand I, Talbot G.

J Agric Food Chem. 2008 Mar 12;56(5):1602-5. doi: 10.1021/jf072151s. Epub 2008 Feb 7.

PMID:
18254592
10.

Fat, moisture, and ethanol migration through chocolates and confectionary coatings.

Ghosh V, Ziegler GR, Anantheswaran RC.

Crit Rev Food Sci Nutr. 2002;42(6):583-626. Review.

PMID:
12487421
11.

Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products.

Grasso EM, Somerville JA, Balasubramaniam VM, Lee K.

J Food Sci. 2010 Oct;75(8):E522-6. doi: 10.1111/j.1750-3841.2010.01807.x. Epub 2010 Sep 24.

PMID:
21535491
12.

Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profiling.

Buchgraber M, Androni S, Anklam E.

J Agric Food Chem. 2007 May 2;55(9):3284-91. Epub 2007 Mar 30.

PMID:
17394334
13.

Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates.

Smith KW, Cain FW, Talbot G.

J Agric Food Chem. 2004 Aug 25;52(17):5539-44.

PMID:
15315397
14.

Fate of Salmonella Tennessee in peanut butter at 4 and 22 degrees C.

Park EJ, Oh SW, Kang DH.

J Food Sci. 2008 Mar;73(2):M82-6. doi: 10.1111/j.1750-3841.2007.00638.x.

PMID:
18298741
15.

Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.

Buchgraber M, Ulberth F, Anklam E.

J AOAC Int. 2004 Sep-Oct;87(5):1164-72.

PMID:
15493674
16.

Impact of storage on dark chocolate: texture and polymorphic changes.

Nightingale LM, Lee SY, Engeseth NJ.

J Food Sci. 2011 Jan-Feb;76(1):C142-53. doi: 10.1111/j.1750-3841.2010.01970.x.

PMID:
21535643
17.
18.

Peanut allergen (Ara h 1) detection in foods containing chocolate.

Pom├ęs A, Vinton R, Chapman MD.

J Food Prot. 2004 Apr;67(4):793-8.

PMID:
15083733
19.

Tracking Structural Changes in Lipid-based Multicomponent Food Materials due to Oil Migration by Microfocus Small-Angle X-ray Scattering.

Reinke SK, Roth SV, Santoro G, Vieira J, Heinrich S, Palzer S.

ACS Appl Mater Interfaces. 2015 May 13;7(18):9929-36. doi: 10.1021/acsami.5b02092. Epub 2015 Apr 29.

PMID:
25894460
20.

Chocolate: a flavor and texture unlike any other.

Morgan J.

Am J Clin Nutr. 1994 Dec;60(6 Suppl):1065S-1067S.

PMID:
7977153
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