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dark chocolate (754)
chocolate (5,874)
1-20 of (6,351 documents found)
2019
346
Tobacco Product Use and Associated Factors Among Middle and High School Students — United States, 2019
MMWR Surveillance Summaries
(
18.6
★★★
), 68, 1-22.
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Citations
Matthew Li (80, 6.9K)
2010
185
Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims
Pharmacological Research
(
3.1
★★★
), 61, 5-13.
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Citations
Matthew Li (80, 6.9K)
2016
87
Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies
Food Chemistry
(
4.2
★★★
), 201, 205-212.
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Citations
Matthew Li (80, 6.9K)
2003
106
Milk and absorption of dietary flavanols
Nature
(
13.7
★★★
), 426, 787-788.
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Citations
Matthew Li (80, 6.9K)
2019
57
Textural modification of 3D printed dark chocolate by varying internal infill structure
Food Research International
(
2.9
★★★
), 121, 648-657.
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Citations
Matthew Li (80, 6.9K)
2010
145
Does chocolate reduce blood pressure? A meta-analysis
BMC Medicine
(
2.3
★★★
), 8, 39.
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Citations
Matthew Li (80, 6.9K)
2005
2.1K
Dietary Polyphenols and the Prevention of Diseases
Critical Reviews in Food Science and Nutrition
(
5.4
★★★
), 45, 287-306.
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Citations
Matthew Li (80, 6.9K)
2012
112
Elucidation of (−)-epicatechin metabolites after ingestion of chocolate by healthy humans
Free Radical Biology and Medicine
(
1.3
★★★
), 53, 787-795.
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Citations
Matthew Li (80, 6.9K)
2007
196
Dark Chocolate Improves Coronary Vasomotion and Reduces Platelet Reactivity
Circulation
(
1.6
★★★
), 116, 2376-2382.
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Citations
Matthew Li (80, 6.9K)
2017
53
Cadmium bioaccumulation and gastric bioaccessibility in cacao: A field study in areas impacted by oil activities in Ecuador
Environmental Pollution
(
3.7
★★★
), 229, 950-963.
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Citations
Matthew Li (80, 6.9K)
2013
663
Colorless Multifunctional Coatings Inspired by Polyphenols Found in Tea, Chocolate, and Wine
Angewandte Chemie - International Edition
(
7.2
★★★
), 52, 10766-10770.
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Citations
Matthew Li (80, 6.9K)
2012
61
Quiescent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary
Journal of Materials Chemistry
(
6.7
★★★
), 22, 19289.
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Citations
Matthew Li (80, 6.9K)
2006
141
Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid
Food Chemistry
(
4.2
★★★
), 98, 649-657.
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Citations
Matthew Li (80, 6.9K)
2021
29
Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid
Food Chemistry
(
4.2
★★★
), 360, 130017.
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Citations
Matthew Li (80, 6.9K)
2019
42
Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate
Food Research International
(
2.9
★★★
), 119, 161-169.
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Citations
Matthew Li (80, 6.9K)
2014
67
Trace elements in cocoa solids and chocolate: An ICPMS study
Talanta
(
2.9
★★★
), 119, 1-4.
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Citations
Matthew Li (80, 6.9K)
2013
79
Thermal, structural and rheological characteristics of dark chocolate with different compositions
Journal of Food Engineering
(
2.7
★★★
), 116, 97-108.
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Citations
Matthew Li (80, 6.9K)
2006
153
Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States
Journal of Agricultural and Food Chemistry
(
2.4
★★★
), 54, 4062-4068.
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Citations
Matthew Li (80, 6.9K)
2006
163
Chocolate Is a Powerful ex Vivo and in Vivo Antioxidant, an Antiatherosclerotic Agent in an Animal Model, and a Significant Contributor to Antioxidants in the European and American Diets
Journal of Agricultural and Food Chemistry
(
2.4
★★★
), 54, 8071-8076.
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Citations
Matthew Li (80, 6.9K)
2004
214
Dark Chocolate Consumption Increases HDL Cholesterol Concentration and Chocolate Fatty Acids May Inhibit Lipid Peroxidation in Healthy Humans
Free Radical Biology and Medicine
(
1.3
★★★
), 37, 1351-1359.
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Citations
Matthew Li (80, 6.9K)
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