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For: Jinap S, Ali AA, Man YB, Suria AM. Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures. Int J Food Sci Nutr 2000;51:489-99. [PMID: 11271851 DOI: 10.1080/09637480050208107] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]

For:	Jinap S, Ali AA, Man YB, Suria AM. Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures. Int J Food Sci Nutr 2000;51:489-99. [PMID: 11271851 DOI: 10.1080/09637480050208107] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]

Number

Cited by Other Article(s)

Dias J, Coelho P, Alvarenga NB, Duarte RV, Saraiva JA. Evaluation of the impact of high pressure on the storage of filled traditional chocolates. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.08.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]

Silva TLTD, Grimaldi R, Gonçalves LAG. Temperature, time and fat composition effect on fat bloom formation in dark chocolate. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.06.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]

Rothkopf I, Schütz B, Danzl W, Ziegleder G. Comparison of isothermal and cycling temperature storage of filled dark chocolate products for accelerated shelf life prediction. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]

Machálková L, Hřivna L, Ruban A, Sapáková E, Rumíšková V. Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2017. [DOI: 10.11118/actaun201765010091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open

Delbaere C, Van de Walle D, Depypere F, Gellynck X, Dewettinck K. Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600164] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]

Machálková L, Hřivna L, Nedomová Š, Jůzl M. The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery. POTRAVINARSTVO 2015. [DOI: 10.5219/425] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open

Hong MY, Nulton E, Shelechi M, Hernández LM, Nemoseck T. Effects of Dark Chocolate on Azoxymethane-Induced Colonic Aberrant Crypt Foci. Nutr Cancer 2013;65:677-85. [DOI: 10.1080/01635581.2013.789542] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]

Shadwell N, Villalobos F, Kern M, Hong MY. Blooming reduces the antioxidant capacity of dark chocolate in rats without lowering its capacity to improve lipid profiles. Nutr Res 2013;33:414-21. [DOI: 10.1016/j.nutres.2013.03.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2012] [Revised: 03/11/2013] [Accepted: 03/13/2013] [Indexed: 01/28/2023]

Svanberg L, Lorén N, Ahrné L. Chocolate Swelling during Storage Caused by Fat or Moisture Migration. J Food Sci 2012;77:E328-34. [DOI: 10.1111/j.1750-3841.2012.02945.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

Svanberg L, Ahrné L, Lorén N, Windhab E. Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]

Mexis S, Badeka A, Riganakos K, Kontominas M. Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.09.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]

Depypere F, De Clercq N, Segers M, Lewille B, Dewettinck K. Triacylglycerol migration and bloom in filled chocolates: Effects of low‐temperature storage. EUR J LIPID SCI TECH 2009. [DOI: 10.1002/ejlt.200800179] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]