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Items: 4

1.

Tolerance for high flavanol cocoa powder in semisweet chocolate.

Harwood ML, Ziegler GR, Hayes JE.

Nutrients. 2013 Jun 21;5(6):2258-67. doi: 10.3390/nu5062258.

2.

Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

Harwood ML, Loquasto JR, Roberts RF, Ziegler GR, Hayes JE.

J Dairy Sci. 2013 Aug;96(8):4938-44. doi: 10.3168/jds.2013-6715. Epub 2013 Jun 13.

3.

Rejection thresholds in solid chocolate-flavored compound coating.

Harwood ML, Ziegler GR, Hayes JE.

J Food Sci. 2012 Oct;77(10):S390-3. doi: 10.1111/j.1750-3841.2012.02889.x. Epub 2012 Aug 27.

4.

Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.

Harwood ML, Ziegler GR, Hayes JE.

Food Qual Prefer. 2012 Oct 1;26(1):128-133. Epub 2012 Apr 21.

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