Theobroma cacao, cocoa, chocolate

Known as: chocolate, chocolates, cocoa 
 

Topic mentions per year

Topic mentions per year

1981-2016
02419812016

Papers overview

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2016
2016
Assessment of the flavanol composition of 41 commercial chocolates was by HPLC-DAD. Among individual flavonols ranged from 0.095… (More)
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Review
2016
Review
2016
Current conceptions of anhedonia as a key symptom of depression do not consider the importance of anticipatory, consummatory, and… (More)
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2016
2016
A relatively unexplored method to enhance the sensory and nutritional properties of chocolate is to use plant polyphenols. In… (More)
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2015
2015
Hazelnut is one of the most appreciated nuts being virtually found in a wide range of processed foods. The simple presence of… (More)
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2014
2014
Hazelnut (Corylus avellana L.) is responsible for a significant part of the allergies related to nuts. Still, it is a very much… (More)
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2012
2012
Cocoa bean fermentations controlled by means of starter cultures were introduced on several farms in two different cocoa… (More)
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2012
2012
Flavonoid deficiency in the diet is a risk factor for cardiovascular diseases (CVDs) and other chronic diseases. Recent studies… (More)
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2008
2008
We report 2 experiments designed to investigate the effect of people's prior beliefs concerning specific color-flavor… (More)
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Review
2004
Review
2004
Fruits and vegetables have historically been considered rich sources of essential dietary micronutrients, soluble fiber, and… (More)
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2002
2002
  • Harvard women's health watch
  • 2002
 
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