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Chocolate Milk and the Hispanic ConsumerTHOMPSON, J. L; GERARD, P. D; DRAKE, M. A et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, S666-S675Article

New concept for fast continuous conching of milk chocolate : Pigments in food, morte than colours..BOLENZ, Siegfried; AMTSBERG, Kristina; LIPP, Eberhard et al.European food research & technology (Print). 2005, Vol 220, Num 1, pp 47-54, issn 1438-2377, 8 p.Conference Paper

Die Qual der Wahl : Hohlkörper-Herstellung, kein Problem dank des breiten Technik-Angebots = The inconvenience of choice : Hollow-body production, no problem thanks a broad offer of technologyZOBEL, E. H.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 2, pp 84-86, issn 0373-0204Article

Der Schokoladen-Bilby glänzt im Alu-Kleid : Gut verpackt präsentieren sich Hohlfiguren in vorgeformten Folienhälften aus Aluminium = The chocolate-bilby dressed up in aluminium : Well-packed, hollow-body figurines are presented in performed half-folis of aluminiumBANTLEON, K.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 2, pp 88-89, issn 0373-0204Article

Die Technik zum Formen : Technologie der Kakaoverarbeitung, Teil VI: Verarbeitung von Schokoladeschmelzmassen = Moulding techniques. Part VI of the series: The technology of cocoa processingKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 11, pp 481-483, issn 0373-0204Article

Evaluation of key odorants in milk chocolate and cocoa mass by aroma extract dilution analysesSCHNERMANN, P; SCHIEBERLE, P.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 3, pp 867-872, issn 0021-8561Article

Thinking Outside THE BOX OF ChocolatesNACHAY, Karen.Food technology (Chicago). 2010, Vol 64, Num 12, issn 0015-6639, 22-30 [8 p.]Article

The Easter bunny and the chocolate conspiracyGRILLS, Nathan J.Medical journal of Australia. 2011, Vol 194, Num 8, pp 410-412, issn 0025-729X, 3 p.Article

Salon du chocolat Réécrire le roman du chocolatHAXAIRE, Laurence.Process (Cesson-Sévigné). 2011, Num 1287, pp 50-51, issn 0998-6650, 2 p.Article

Vergangenheit, Gegenwart, Zukunft : die Endveredelung der SchokoladeKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1991, Vol 44, Num 5, pp 182-189, issn 0373-0204, 6 p.Article

Dekoriermaschine für Pralinen = A chocolate decorating machineRIEDEL, H. R.Zucker- und Süsswaren-Wirtschaft. 1992, Vol 45, Num 10, issn 0373-0204, p. 358Article

Contribution to the modelling of chocolate tempering processDEBASTE, F; KEGELAERS, Y; LIEGEOIS, S et al.Journal of food engineering. 2008, Vol 88, Num 4, pp 568-575, issn 0260-8774, 8 p.Article

The hedonic response to chocolate and beverage pairing: A preliminary studyDONADINI, Gianluca; FUMI, Maria Daria; LAMBRI, Milena et al.Food research international. 2012, Vol 48, Num 2, pp 703-711, issn 0963-9969, 9 p.Article

Multielemental Determinations in Chocolate Drink Powder Using Multivariate Optimization and ICP OESALVES PEIXOTO, Rafaella Regina; OLIVEIRA, Andrea; CADORE, Solange et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 33, pp 8117-8122, issn 0021-8561, 6 p.Article

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Von der Schokolade bis zur Praline = From chocolate bars to chocolatesZucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 10, pp 394-396, issn 0373-0204Article

Ethylcellulose solvent substitution method of preparing heat resistant chocolateSTORTZ, Terri A; MARANGONI, Alejandro G.Food research international. 2013, Vol 51, Num 2, pp 797-803, issn 0963-9969, 7 p.Article

Perfekte Schokolade braucht stabile β-Kristalle : Temperiermaschinen und was sie leisten können = Perfect chocolate needs sturdy β-crystals : Tempering machines and their featuresSCHREMMER, H.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 2, pp 78-79, issn 0373-0204Article

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Pre-dried refiner flakes allow very short or even continuous conching of milk chocolateBOLENZ, Siegfried; KUTSCHKE, Elisa; LIPP, Eberhard et al.European food research & technology (Print). 2007, Vol 226, Num 1-2, pp 153-160, issn 1438-2377, 8 p.Article