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kw.\*:("Bebida achocolatada")

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Physical stability of chocolate milk = Stabilité physique du lait chocolatéVAN DEN BOOMGAARD, T; VAN VLIET, T; VAN HOOYDONK, A. C. M et al.International journal of food science & technology. 1987, Vol 22, Num 3, pp 279-291, issn 0950-5423Article

Measurement of attrition of agglomerated cocoa beverage powders: a comparison of Friabilator and vibration testsGERHARDS, Ch; KAELL, Ch; SCHUBERT, H et al.Journal of food engineering. 2004, Vol 65, Num 1, pp 101-108, issn 0260-8774, 8 p.Article

Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomerationVISSOTTO, F. Z; JORGE, L. C; MAKITA, G. T et al.Journal of food engineering. 2010, Vol 97, Num 3, pp 283-291, issn 0260-8774, 9 p.Article

Rheological and optical properties of commercial chocolate milk beveragesYANES, Mario; DURAN, Luis; COSTELL, Elvira et al.Journal of food engineering. 2002, Vol 51, Num 3, pp 229-234, issn 0260-8774Article

Les boissons à usage unique autochauffantes Baritalia = Baritalia self-heating disposable beveragesD'ESTIENNE D'ORVES, J.-P.Industries alimentaires et agricoles. 1996, Vol 113, Num 1-2, pp 21-22, issn 0019-9311Article

The quantitative determination of caffeine in beverages using capillary electrophoresisHURST, W. J; MARTIN, R. A.Analusis (Imprimé). 1993, Vol 21, Num 9, pp 389-391, issn 0365-4877Article

Sensory analysis of polystyrene packaging material taint in cocoa powder fro drinks and chocolate flakesLINSSEN, J. P. H; JANSSENS, J. L. G. M; REITSMA, J. C. E et al.Food additives and contaminants. 1991, Vol 8, Num 1, pp 1-7, issn 0265-203XArticle

Optimization and Validation of an LC-FLD Method for Biotin in Infant Formula, Infant Cereals, Cocoa-Malt Beverages, and Clinical Nutrition ProductsCAMPOS GIMENEZ, Esther; TRISCONI, Marie-Jose; MLINC, Tamara et al.Journal of AOAC International. 2010, Vol 93, Num 5, pp 1494-1502, issn 1060-3271, 9 p.Article

SPE (EluChrom) chocolate extraction for the analysis of methylxanthinesISOM, David A.LC GC North America. 2003, Vol JUN, issn 1527-5949, p. 36, SUPArticle

Cocoa and wine polyphenols modulate platelet activation and functionREIN, D; PAGLIERONI, T. G; PEARSON, D. A et al.The Journal of nutrition. 2000, Vol 130, Num 8, pp S2120-S2126, issn 0022-3166, SUPConference Paper

Formation of guaiacol in chocolate milk by the psychrotrophic bacterium Rahnella aquatilisJENSEN, N; VARELIS, P; WHITFIELD, F. B et al.Letters in applied microbiology. 2001, Vol 33, Num 5, pp 339-343, issn 0266-8254Article

Desarrollo de una bebida de soya-suero aromatizada con chocolate = Development of a soybean-sweet whey beverage flavored with chocolatePAZ FRASSINO, M. T; PEREA, J; NUNEZ DE VILLAVICENCIO, M et al.Alimentaria. 1998, Num 291, pp 83-86, issn 0300-5755Article

Hydrocyanate, oxalate, phytate, calcium and zinc in selected brands of Nigerian cocoa beverageAREMU, C. Y; ABARA, A. E.Plant foods for human nutrition (Dordrecht). 1992, Vol 42, Num 3, pp 231-237, issn 0921-9668Article

Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of milk beverages model systemsYANES, M; DURAN, L; COSTELL, E et al.Food hydrocolloids. 2002, Vol 16, Num 6, pp 605-611, issn 0268-005X, 7 p.Article

Cocoa inhibits platelet activation and functionREIN, D; PAGLIERONI, T. G; WUN, T et al.The American journal of clinical nutrition. 2000, Vol 72, Num 1, pp 30-35, issn 0002-9165Article

Teas and other beverages suppress D-galactosamine-induced liver injury in ratsSUGIYAMA, K; HE, P; WADA, S et al.The Journal of nutrition. 1999, Vol 129, Num 7, pp 1361-1367, issn 0022-3166Article

Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup servingRICHELLE, Myriam; TAVAZZI, Isabelle; OFFORD, Elizabeth et al.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 7, pp 3438-3442, issn 0021-8561Article

Moisture-induced caking of beverage powdersMONTES, Edgar Chavez; SANTAMARIA, Nadia Ardila; GUMY, Jean-Claude et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 14, pp 2582-2586, issn 0022-5142, 5 p.Conference Paper

Tolerance of symptomatic lactose malabsorbers to lactose in milk chocolateJÄRVINEN, R. M. K; LOUKASKORPI, M; UUSITUPA, M. I. J et al.European journal of clinical nutrition. 2003, Vol 57, Num 5, pp 701-705, issn 0954-3007, 5 p.Article

Thermal agglomeration of chocolate drink powderOMOBUWAJO, T. O; BUSARI, O. T; OSEMWEGIE, A. A et al.Journal of food engineering. 2000, Vol 46, Num 2, pp 73-81, issn 0260-8774Article

Sardinian alcohol-preferring rats prefer chocolate and sucrose over ethanolCOLOMBO, G; AGABIO, R; DIAZ, G et al.Alcohol (Fayetteville, NY). 1997, Vol 14, Num 6, pp 611-615, issn 0741-8329Article

Nutritional, sensory and physicochemical properties of peanut beverage sterilized under two different UHT conditionsRUSTOM, I. Y. S; LOPEZ-LEIVA, M. H; NAIR, B. M et al.Food chemistry. 1996, Vol 56, Num 1, pp 45-53, issn 0308-8146Article

What is mouthfeel : Sensory-rheological relationships in instant hot cocoa drinksFOLKENBERG, D. M; BREDIE, W. L. P; MARTENS, M et al.Journal of sensory studies. 1999, Vol 14, Num 2, pp 181-195, issn 0887-8250Article

Influence of ascorbic acid on iron absorption from an iron-fortified, chocolate-flavored milk drink in Jamaican childrenDAVIDSSON, L; WALCZYK, T; MORRIS, A et al.The American journal of clinical nutrition. 1998, Vol 67, Num 5, pp 873-877, issn 0002-9165Article

The Sidel solutionKOWALSKI, F.Dairy industries international. 2000, Vol 65, Num 1, issn 0308-8197, p. 31Article

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