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ssrn.4617353

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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/fsn3.2434openalex-extracted

Texture, color, and sensory changes occurring in chocolate bars with filling during storage

inferredcites →https://doi.org/10.1002/mnfr.200700264openalex-extracted

The Medicinal Use of Chocolate in Early North America

inferredcites →https://doi.org/10.1007/978-3-642-12264-4_8openalex-extracted

Flavonoid-Rich Nutrients for the Skin

inferredcites →https://doi.org/10.1016/b978-0-9830791-2-5.50010-4openalex-extracted

Causes and Best Manufacturing Practices to Minimize Bloom in Confections

inferredcites →https://doi.org/10.1016/j.foodcont.2013.11.049openalex-extracted

Evaluation of food safety and sanitary practices among food vendors at car parks in Ile Ife, southwestern Nigeria

inferredcites →https://doi.org/10.1016/j.foodcont.2016.05.061openalex-extracted

Street vendors in Patna, India: Understanding the socio-economic profile, livelihood and hygiene practices

inferredcites →https://doi.org/10.1016/j.foodcont.2019.02.027openalex-extracted

Assessment of safety risks associated with handling chicken as based on practices and knowledge of a group of South African consumers

inferredcites →https://doi.org/10.1016/j.foodqual.2016.03.015openalex-extracted

A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

inferredcites →https://doi.org/10.1016/j.numecd.2011.02.001openalex-extracted

Regular consumption of cocoa powder with milk increases HDL cholesterol and reduces oxidized LDL levels in subjects at high-risk of cardiovascular disease

inferredcites →https://doi.org/10.1016/j.nut.2007.01.007openalex-extracted

Dietary supplementation with cacao liquor proanthocyanidins prevents elevation of blood glucose levels in diabetic obese mice

inferredcites →https://doi.org/10.1016/j.physbeh.2011.02.013openalex-extracted

Consumption of cocoa flavanols results in an acute improvement in visual and cognitive functions

inferredcites →https://doi.org/10.1016/j.tca.2018.11.005openalex-extracted

A comparative study of thermal and textural properties of milk, white and dark chocolates

inferredcites →https://doi.org/10.1021/jf0511042openalex-extracted

Flavonoids fromTheobroma cacaoDown-Regulate Inflammatory Mediators

inferredcites →https://doi.org/10.1021/jf204718zopenalex-extracted

Changes in Dark Chocolate Volatiles during Storage

inferredcites →https://doi.org/10.1080/10446670410001722159openalex-extracted

Regular Consumption of a Flavanol‐rich Chocolate can Improve Oxidant Stress in Young Soccer Players

inferredcites →https://doi.org/10.1080/10942912.2020.1800728openalex-extracted

Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier

inferredcites →https://doi.org/10.1080/19320248.2018.1434104openalex-extracted

Food sold by street-food vendors in Cape Town and surrounding areas: a focus on food and nutrition knowledge as well as practices related to food preparation of street-food vendors

inferredcites →https://doi.org/10.1111/jfs.12455openalex-extracted

Street foods in Beirut city: An assessment of the food safety practices and of the microbiological quality

inferredcites →https://doi.org/10.5219/425openalex-extracted

The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery

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