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1
Effects of chocolate/cocoa on body health and diabetes: A narrative review
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Artigo
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Effects of chocolate/cocoa on body health and diabetes: A narrative review

Javad Yaghmoorian-Khojini ; Niloofar Eftekhari ; Kamran Ghaedi ; Reza Ghiasvand

Fayz, 2022-09, Vol.26 (3), p.353-369 [Periódico revisado por pares]

Kashan University of Medical Sciences and Health Services

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2
Study of survival of probiotic strains of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus and their effect on sensory properties of probiotic dark chocolate during storage at room temperature and refrigerated for 180 days
Material Type:
Artigo
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Study of survival of probiotic strains of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus and their effect on sensory properties of probiotic dark chocolate during storage at room temperature and refrigerated for 180 days

Mobahi, Nima

ʻ̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān (Online), 2022-03, Vol.18 (121), p.185-201 [Periódico revisado por pares]

Armenian Green Publishing Co

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3
Effect of Eight Weeks Water Resistance Training with Dark Chocolate Supplementation on the Balance of the Elderly
Material Type:
Artigo
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Effect of Eight Weeks Water Resistance Training with Dark Chocolate Supplementation on the Balance of the Elderly

Mousavi, Maryam ; Ghazalian, Farshad

Majallah-i dānishgāh-i ̕ulūm-i pizishkī va khadamāt-i bihdāshtī-darmānī Shahīd Ṣadūqī Yazd, 2020-10, Vol.28 (8), p.2982-2992 [Periódico revisado por pares]

Shahid Sadoughi University of Medical Sciences

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4
The effect of the presence of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus on physicochemical, colorimetric and rheological properties of probiotic dark chocolate
Material Type:
Artigo
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The effect of the presence of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus on physicochemical, colorimetric and rheological properties of probiotic dark chocolate

Mobahi, Nima

Ciência e tecnologia de alimentos, 2022-01, Vol.18 (119), p.115-131 [Periódico revisado por pares]

CMV Verlag

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5
Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product
Material Type:
Artigo
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Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product

Samira Yeganehzad ; Mostafa Mazaheri Tehrani ; Zohreh Baratian Ghorghi

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2015-07, Vol.4 (2), p.173-182 [Periódico revisado por pares]

Research Institute of Food Science and Technology

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6
Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate
Material Type:
Artigo
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Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate

Saeed Mirarab Razi ; Mohebbat Mohebbi ; Mohammad Hosein Haddad Khodaparast ; Arash Koocheki

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2015-01, Vol.3 (4), p.375-388 [Periódico revisado por pares]

Research Institute of Food Science and Technology

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7
The Effect of Eight Weeks of Water Resistance Training with Dark Chocolate Consumption on Plasma Levels of Endothelin-1, Nitric Oxide and Quality of Life in Elderly Women
Material Type:
Artigo
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The Effect of Eight Weeks of Water Resistance Training with Dark Chocolate Consumption on Plasma Levels of Endothelin-1, Nitric Oxide and Quality of Life in Elderly Women

Masoumeh Mohamadkhani ; Farshad Ghazalian

Yafteh, 2021-05, Vol.23 (2), p.182-195

Lorestan University of Medical Science

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8
Evaluating the Mediating Role of Brand Image in the Formation ob Brand Equity
Material Type:
Artigo
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Evaluating the Mediating Role of Brand Image in the Formation ob Brand Equity

Hossein Emari ; Ahmad Zende dell

Mudīriyyat-i bahrahvarī, 2012-05, Vol.6 (1), p.59-78 [Periódico revisado por pares]

Islamic Azad University, Tabriz Branch

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9
Comparison of the effect of dark chocolate extract supplementation with eight weeks resistance training on plasma Follistatin level in older adults
Material Type:
Artigo
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Comparison of the effect of dark chocolate extract supplementation with eight weeks resistance training on plasma Follistatin level in older adults

Mafi, F ; Gaeini, AA ; Kordi, MR ; Biglari, S ; Sarabi, S ; Honarmand nasab, Y

Journal of Gerontology, 2018-02, Vol.2 (3), p.64-72

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10
Selecting the elements of four types of pistachio processing product pilot-plants (Pistachio oil, pistachio butter, pistachio chocolate and pistachio baklava) according to technical and economical criteria
Material Type:
Recurso Textual
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Selecting the elements of four types of pistachio processing product pilot-plants (Pistachio oil, pistachio butter, pistachio chocolate and pistachio baklava) according to technical and economical criteria

Shaker Ardakai, Ahmad ; A`bd Ol-Lahi E`zzat Abadi , Mohammad

Rafsanjan (Iran): Pistachio Reseach Institute 2008

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