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For: Mikołajczak N, Tańska M. Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars. J Food Sci Technol 2021;58:4245-51. [PMID: 34538907 DOI: 10.1007/s13197-020-04898-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 12/13/2019] [Accepted: 12/26/2019] [Indexed: 11/12/2022]
Number Cited by Other Article(s)
1
Ditchfield C, Kushida MM, Mazalli MR, Sobral PJA. Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question. Foods 2023;12:3070. [PMID: 37628068 PMCID: PMC10453203 DOI: 10.3390/foods12163070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 07/31/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023]  Open
2
Poliński S, Topka P, Tańska M, Kowalska S, Czaplicki S, Szydłowska-Czerniak A. Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes. Antioxidants (Basel) 2022;11:antiox11040752. [PMID: 35453437 PMCID: PMC9029178 DOI: 10.3390/antiox11040752] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/06/2022] [Accepted: 04/07/2022] [Indexed: 02/06/2023]  Open
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