On the public citation graph
The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1016/0163-7827(84)90004-3openalex-snapshot
Phase behaviour of fats and their mixtures
inferredcites →https://doi.org/10.1016/j.foodchem.2009.06.031openalex-snapshot
Controlling fat bloom formation in chocolate – Impact of milk fat on microstructure and fat phase crystallisation
inferredcites →https://doi.org/10.1016/j.foodchem.2014.03.084openalex-snapshot
Military ration chocolate: The effect of simulated tropical storage on sensory quality, structure and bloom formation
inferredcites →https://doi.org/10.1016/j.foodres.2004.09.002openalex-snapshot
Image analysis of changes in surface color of chocolate
inferredcites →https://doi.org/10.1016/j.foodres.2008.08.011openalex-snapshot
Technofunctional barrier layers for preventing fat bloom in triple-shot pralines
inferredcites →https://doi.org/10.1016/j.ifset.2009.09.001openalex-snapshot
Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts
inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.08.004openalex-snapshot
Effect of surface topography on color and gloss of chocolate samples
inferredcites →https://doi.org/10.1016/j.jfoodeng.2008.04.021openalex-snapshot
Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems
inferredcites →https://doi.org/10.1016/j.jfoodeng.2008.10.011openalex-snapshot
Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates
inferredcites →https://doi.org/10.1016/j.profoo.2011.09.281openalex-snapshot
Effect of Pre-Crystallization Process and Solid Particle Addition on Cocoa Butter Crystallization and Resulting Microstructure in Chocolate Model Systems
inferredcites →https://doi.org/10.1016/s0308-8146(00)00271-5openalex-snapshot
Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate
inferredcites →https://doi.org/10.1080/09637480050208107openalex-snapshot
Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures
inferredcites →https://doi.org/10.1111/j.1745-459x.2004.tb00141.xopenalex-snapshot
INFLUENCE OF HAZELNUT PASTE ON THE SENSORY PROPERTIES AND SHELF‐LIFE OF DARK CHOCOLATE
inferredcites →https://doi.org/10.1177/108201303036045openalex-snapshot
Note: Comparison of Colour Techniques to Measure Chocolate Fat Bloom
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1007/s00217-019-03333-wopenalex-snapshot
Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process
inferred← citeshttps://doi.org/10.1007/s00217-023-04457-wopenalex-snapshot
Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102166openalex-snapshot
Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute
inferred← citeshttps://doi.org/10.1016/j.heliyon.2024.e36961openalex-snapshot
Assessment of chocolate retail in Ghana and willingness to use cooling devices
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112669openalex-snapshot
Physical characterization of the milk chocolate using whey powder
inferred← citeshttps://doi.org/10.1016/j.nfs.2026.100287openalex-snapshot
Innovative freezing technologies for fruits and chocolate to reduce food waste: A mini-review
inferred← citeshttps://doi.org/10.1051/bioconf/20238004002openalex-snapshot
Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables
inferred← citeshttps://doi.org/10.1111/1750-3841.71269openalex-snapshot
Spectral Pattern of Chocolate Production: Early Detection of Quality Problems
inferred← citeshttps://doi.org/10.11118/978-80-7509-917-4openalex-snapshot
SBORNÍK XLIX. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN
inferred← citeshttps://doi.org/10.21203/rs.3.rs-3185753/v1openalex-snapshot
Novel vegan and sugar-substituted chocolates. Part I: physical-chemical characterization
inferred← citeshttps://doi.org/10.30534/ijeter/2021/21982021openalex-snapshot
Chocolate's Blooming Phenomenon: A Brief Review of The Formation Process and Its Influencing Factors
inferred← citeshttps://doi.org/10.3390/foods11050697openalex-snapshot
Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension
inferred← citeshttps://doi.org/10.3390/math13030498openalex-snapshot
Ranking of Autonomous Technologies for Sustainable Logistics Activities in the Confectionery Industry
inferred← citeshttps://doi.org/10.3390/nu11112719openalex-snapshot
Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period
inferred← citeshttps://doi.org/10.3989/gya.0647231openalex-snapshot
Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability
inferred← citeshttps://doi.org/10.5219/628openalex-snapshot
The comparison of biological activity of chocolates made by different technological procedures
inferred← citeshttps://doi.org/10.5219/732openalex-snapshot
Effect of cocoa fat content on wetting and surface energy of chocolate
inferred← citeshttps://doi.org/10.5219/876openalex-snapshot
Rheological behaviour of chocolate at different temperatures
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