Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate

Investigation of antimicrobial activity of orange and pomegranate peels extracts and their use as a natural preservative in a functional beverage

(2021) Afshin Selahvarzi et al.   Journal of Food Measurement and Characterization

Beneficial Effects of Dark Chocolate for Episodic Memory in Healthy Young Adults: A Parallel-Groups Acute Intervention with a White Chocolate Control

(2020) Daniel J. Lamport et al.   Nutrients

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

(2019) Bogumiła Urbańska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The Impact of Epicatechin on Human Cognition: The Role of Cerebral Blood Flow

(2018) Crystal Haskell-Ramsay et al.   Nutrients

The Effects of Flavonoids on Cardiovascular Health: A Review of Human Intervention Trials and Implications for Cerebrovascular Function

(2018) Amy Rees et al.   Nutrients

Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

(2016) Danica B. Zarić et al.   RSC Advances

Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

(2015) Roger Philip Aidoo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of chocolate on cognitive function and mood: a systematic review

(2014) Andrew Scholey et al.   NUTRITION REVIEWS

Central Arterial Hemodynamic Effects of Dark Chocolate Ingestion in Young Healthy People: A Randomized and Controlled Trial

(2014) T. Pereira et al.   Cardiology Research and Practice

Improving particle size distribution and flow properties of milk chocolate produced by ball mill and blending

(2013) Siegfried Bolenz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

(2013) Roger Philip Aidoo et al.   JOURNAL OF FOOD ENGINEERING

Antigenotoxicity and Antioxidant Activity of Acerola Fruit (Malpighia glabra L.) at Two Stages of Ripeness

(2011) Roberta da Silva Nunes et al.   PLANT FOODS FOR HUMAN NUTRITION

Monoterpenoid extract of sage (Salvia lavandulaefolia) with cholinesterase inhibiting properties improves cognitive performance and mood in healthy adults

(2010) David O Kennedy et al.   JOURNAL OF PSYCHOPHARMACOLOGY

Skin-Lightening Effect of a Polyphenol Extract from Acerola (Malpighia emarginataDC.) Fruit on UV-Induced Pigmentation

(2008) Takayuki HANAMURA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

(2008) Emmanuel Ohene Afoakwa et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of rheological models for determining dark chocolate viscosity

(2008) Emmanuel Ohene Afoakwa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

An extract of Salvia (sage) with anticholinesterase properties improves memory and attention in healthy older volunteers

(2008) Andrew B. Scholey et al.   PSYCHOPHARMACOLOGY