Chocolate

Known as: Chocolates 
Food product prepared from fermenting, roasting, and grinding the seeds of the COCOA plant.
National Institutes of Health

Papers overview

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2012
2012
  • J. O. Ochu, Adamu Uzairu, J. A. Kagbu, C. E. Gimba, O. J. Okunola
  • 2012
This study was initiated as a follow-up information on some impounded products chocolates and candies (Samples A, B, C and D… (More)
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2011
2011
Results are presented for the determination of levels of Ca, Cd, Ni, Cr, Cu, Pb, Mn, Zn Fe, Co and Mg in candies and chocolates… (More)
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2007
2007
A simple and rapid method based on ultrasound energy is described for the determination of aluminum (AI) in complex matrixes of… (More)
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Highly Cited
2005
Highly Cited
2005
Vol. XLII (May 2005), 119–128 119 *Nathan Novemsky is Assistant Professor of Marketing, School of Management, Yale University (e… (More)
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Highly Cited
2005
Highly Cited
2005
Stevia is the new emerging alternative source of calorie free sweetener having no carbohydrate and fat. It is 20 to 30 times… (More)
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2004
2004
The physical characteristics of milk powders used in chocolate can have significant impact on the processing conditions needed to… (More)
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2004
2004
OBJECTIVES To examine ethnic differences in body mass index (BMI), food habits and physical activity, and determine the factors… (More)
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1998
1998
Objective: To investigate the relationships between self-assessed financial difficulties, diet in pregnancy and birthweight… (More)
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Highly Cited
1987
Highly Cited
1987
In this research, we asked whether 2 chimpanzee (Pan troglodytes) subjects could reliably sum across pairs of quantities to… (More)
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1975
1975
Between Dec. 4, 1973, and Feb. 15, 1974, 80 cases of infection due to Salmonella eastbourne, previously a rare isolated serotype… (More)
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