chocolate

Articles:

PubMed:	Background music genre can modulate flavor pleasantness and overall impression of food stimuli.
PubMed:	Attention mediates the effect of nutrition label information on consumers' choice. Evidence from a choice experiment involving eye-tracking.
PubMed:	Yeasts are essential for cocoa bean fermentation.
PubMed:	Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.
PubMed:	Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
PubMed:	Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.
PubMed:	Influence of packaging information on consumer liking of chocolate milk.
PubMed:	Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
PubMed:	Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.
PubMed:	Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28.
PubMed:	Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.
PubMed:	Changes in dark chocolate volatiles during storage.
PubMed:	Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment.
PubMed:	The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.
PubMed:	Pilot study on which foods should be avoided by patients with psoriasis.
PubMed:	Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.
PubMed:	Texture, not flavor, determines expected satiation of dairy products.
PubMed:	Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.
PubMed:	Increased neural processing of rewarding and aversive food stimuli in recovered anorexia nervosa.
PubMed:	Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
PubMed:	Impact of storage on dark chocolate: texture and polymorphic changes.
PubMed:	Measuring acceptance of milk and milk substitutes among younger and older children.
PubMed:	Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed:	Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
PubMed:	The insular taste cortex contributes to odor quality coding.
PubMed:	Expiration: the moment we experience retronasal olfaction in flavor.
PubMed:	Discovering terroir in the world of chocolate.
PubMed:	Diminished neural processing of aversive and rewarding stimuli during selective serotonin reuptake inhibitor treatment.
PubMed:	Effects of estradiol on food intake and meal patterns for diets that differ in flavor and fat content.
PubMed:	Processed dairy beverages pH evaluation: consequences of temperature variation.
PubMed:	Neural representation of reward in recovered depressed patients.
PubMed:	Evidence for remembering when events occurred in a rodent model of episodic memory.
PubMed:	Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder.
PubMed:	Authentication and traceability study of hazelnuts from piedmont, Italy.
PubMed:	Clinical benefit and preservation of flavonols in dark chocolate manufacturing.
PubMed:	Flavor formation and character in cocoa and chocolate: a critical review.
PubMed:	Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes.
PubMed:	Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products.
PubMed:	Assessing the role of color cues and people's beliefs about color-flavor associations on the discrimination of the flavor of sugar-coated chocolates.
PubMed:	Sensorial evaluation of nutritional supplements (PROGRESA) enriched with 3 different forms of iron in a rural Mexican community.
PubMed:	Accuracy of self-report in detecting taste dysfunction.
PubMed:	Chocolate milk and the Hispanic consumer.
PubMed:	Bubble-included chocolate: relating structure with sensory response.
PubMed:	Quantification of flavor-related compounds in the unburned contents of bidi and clove cigarettes.
PubMed:	Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:	Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert.
PubMed:	Impact of ingredient labeling practices on food allergic consumers.
PubMed:	Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
PubMed:	Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans.
PubMed:	Dietary restraint and US devaluation predict evaluative learning.
PubMed:	The microbiology of cocoa fermentation and its role in chocolate quality.
PubMed:	Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
PubMed:	Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute.
PubMed:	The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk.
PubMed:	Concentrations of nine alkenylbenzenes, coumarin, piperonal and pulegone in Indian bidi cigarette tobacco.
PubMed:	Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
PubMed:	The science and complexity of bitter taste.
PubMed:	Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification.
PubMed:	Relation between PROP taster status and fat perception, touch, and olfaction.
PubMed:	Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.
PubMed:	Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
PubMed:	Perception of sweetness intensity determines women's hedonic and other perceptual responsiveness to chocolate food.
PubMed:	Effect of sucrose in breakfast items on pleasantness and food intake in the elderly.
PubMed:	The influence of flavor and color on drink identification by children and adults.
PubMed:	Sensory properties of chocolate and their development.
PubMed:	Chocolate: a flavor and texture unlike any other.
PubMed:	The effects of calories and taste on habituation of the human salivary response.
PubMed:	Food cravings in relation to body mass index, restraint and estradiol levels: a repeated measures study in healthy women.
PubMed:	Potential utilization of algal protein concentrate as a food ingredient in space habitats.
PubMed:	Hepatic portal glucose infusions decrease food intake and increase food preference.
PubMed:	Comparison of aspartame- and fructose-sweetened layer cakes: importance of panels of users for evaluation of alternative sweeteners.
PubMed:	Flavor preferences, food intake, and weight gain in baboons (Papio sp.).