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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

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

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

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Characterisation of chocolate eating behaviourCARVALHO-DA-SILVA, A. M; VAN DAMME, I; WOLF, B et al.Physiology & behavior. 2011, Vol 104, Num 5, pp 929-933, issn 0031-9384, 5 p.Article

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

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

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

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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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

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Evaluation of the moisture permeability characteristics of chocolate films as an edible moisture barrier = Evaluation des caractéristiques de perméabilité à l'eau de films à base de chocolat utilisés comme enrobage comestible imperméable à l'eauBIQUET, B; LABUZA, T. P.Journal of food science. 1988, Vol 53, Num 4, pp 989-998, issn 0022-1147Article

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Praliné-Herstellung: Verfahren und Füllmassenvarianten = Chocolates manufacturing: a survey about manufacturing process and the centre massesKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 6, pp 246-250, issn 0373-0204, 4 p.Article

An investigation on the appropriateness of chocolate to match tea and coffeeDONADINI, G; FUMI, M. D.Food research international. 2014, Vol 63, pp 464-476, issn 0963-9969, 13 p., cConference Paper

Mood state effects of chocolatePARKER, Gordon; PARKER, Isabella; BROTCHIE, Heather et al.Journal of affective disorders. 2006, Vol 92, Num 2-3, pp 149-159, issn 0165-0327, 11 p.Article

Chocolate yield stress as measured by oscillatory rheologyDE GRAEF, Veerle; DEPYPERE, Frederic; MINNAERT, Maaike et al.Food research international. 2011, Vol 44, Num 9, pp 2660-2665, issn 0963-9969, 6 p.Article

Chocolate and medicine: Dangerous liaisons?LIPPI, Donatella.Nutrition (Burbank, Los Angeles County, Calif.). 2009, Vol 25, Num 11-12, pp 1100-1103, issn 0899-9007, 4 p.Article

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