Theobroma cacao, cocoa, chocolate

Assessment of the flavanol composition of 41 commercial chocolates was by HPLC-DAD. Among individual flavonols ranged from 0.095… (More)

Current conceptions of anhedonia as a key symptom of depression do not consider the importance of anticipatory, consummatory, and… (More)

A relatively unexplored method to enhance the sensory and nutritional properties of chocolate is to use plant polyphenols. In… (More)

Hazelnut is one of the most appreciated nuts being virtually found in a wide range of processed foods. The simple presence of… (More)

Hazelnut (Corylus avellana L.) is responsible for a significant part of the allergies related to nuts. Still, it is a very much… (More)

Cocoa bean fermentations controlled by means of starter cultures were introduced on several farms in two different cocoa… (More)

Flavonoid deficiency in the diet is a risk factor for cardiovascular diseases (CVDs) and other chronic diseases. Recent studies… (More)

We report 2 experiments designed to investigate the effect of people's prior beliefs concerning specific color-flavor… (More)

Fruits and vegetables have historically been considered rich sources of essential dietary micronutrients, soluble fiber, and… (More)