Keyword

chocolate

Description: Chocolate is a food made from processed cacao beans, often combined with sugar and other ingredients, and studied in food history and nutrition.

Primary topic: Food Chemistry and Fat Analysis (30%)

Wikidata ID: wiki/Q195

OpenAlex ID: keywords/chocolate

Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

2011 · Stéphane Quideau, Denis Deffieux, et al. · Angewandte Chemie International Edition · 2,730

Flavonoids, flavonoid-rich foods, and cardiovascular risk: a meta-analysis of randomized controlled trials

2008 · Lee Hooper, Paul A Kroon, et al. · American Journal of Clinical Nutrition · 1,098

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The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

2010 · Monica H Carlsen, Bente L Halvorsen, et al. · Nutrition Journal · 1,061

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Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women

2007 · Pamela J Mink, Carolyn G Scrafford, et al. · American Journal of Clinical Nutrition · 946

Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption

2004 · Mark A. Kelm, John F. Hammerstone, et al. · Journal of Nutrition · 938

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Pearson's Composition and Analysis of Foods

1990 · Ronald S Kirk, R. Sawyer · Medical Entomology and Zoology · 881

Colorless Multifunctional Coatings Inspired by Polyphenols Found in Tea, Chocolate, and Wine

2013 · Tadas S. Sileika, Devin G. Barrett, et al. · Angewandte Chemie International Edition · 875

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Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

2000 · Jan Wollgast, Elke Anklam · Food Research International · 677

Caffeine consumption

1996 · J.J. Barone, H.R. Roberts · Food and Chemical Toxicology · 673

Are Lifestyle Measures Effective in Patients With Gastroesophageal Reflux Disease?

2006 · Tonya Kaltenbach, Seth Crockett, et al. · Archives of Internal Medicine · 622

Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials

2012 · Lee Hooper, Colin Kay, et al. · American Journal of Clinical Nutrition · 610

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Exploring comfort food preferences across age and gender1

2003 · B WANSINK, M CHENEY, et al. · Physiology & Behavior · 540

Factors influencing rheological and textural qualities in chocolate – a review

2007 · Emmanuel Ohene Afoakwa, Alistair Paterson, et al. · Trends in Food Science & Technology · 501

Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

2014 · Verica Đorđević, Bojana Balanč, et al. · Food Engineering Reviews · 499

Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods

2000 · Ilja C. W. Arts, Betty van de Putte, et al. · Journal of Agricultural and Food Chemistry · 475

Differential Neural Responses Evoked by Orthonasal versus Retronasal Odorant Perception in Humans

2005 · Dana M. Small, Johannes C. Gerber, et al. · Neuron · 463

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Sources and Risk Factors for Contamination, Survival, Persistence, and Heat Resistance of Salmonella in Low-Moisture Foods

2010 · Richard Podolak, Elena Enache, et al. · Journal of Food Protection · 457

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Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry

1999 · John F. Hammerstone, Sheryl A. Lazarus, et al. · Journal of Agricultural and Food Chemistry · 455

Food cravings in a college population

1991 · Harvey P. Weingarten, Dawn Elston · Appetite · 437

The Science of Chocolate

2008 · Stephen T Beckett · Royal Society of Chemistry eBooks · 432

How sensory properties of foods affect human feeding behavior

1982 · B ROLLS, E ROWE, et al. · Physiology & Behavior · 416

HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity

1999 · Gary E. Adamson, Sheryl A. Lazarus, et al. · Journal of Agricultural and Food Chemistry · 403

Evidence that the antioxidant flavonoids in tea and cocoa are beneficial for cardiovascular health

2002 · Penny M. Kris-Etherton, Carl L. Keen · Current Opinion in Lipidology · 393

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays

2006 · Nicoletta Pellegrini, Mauro Serafini, et al. · Molecular Nutrition & Food Research · 378

Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

1998 · M. Lipp, E. Anklam · Food Chemistry · 370

Works count: 11,910

Citation count: 99,160