Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Effects of chocolate/cocoa on body health and diabetes: A narrative reviewJavad Yaghmoorian-Khojini ; Niloofar Eftekhari ; Kamran Ghaedi ; Reza GhiasvandFayz, 2022-09, Vol.26 (3), p.353-369 [Periódico revisado por pares]Kashan University of Medical Sciences and Health ServicesTexto completo disponível |
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2 |
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 daysMobahi, Nimaʻ̒Ulūm va ṣanāyi̒-i ghaz̠āyī-i Īrān (Online), 2022-03, Vol.18 (121), p.185-201 [Periódico revisado por pares]Armenian Green Publishing CoTexto completo disponível |
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3 |
Material Type: Artigo
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Effect of Eight Weeks Water Resistance Training with Dark Chocolate Supplementation on the Balance of the ElderlyMousavi, Maryam ; Ghazalian, FarshadMajallah-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 SciencesTexto completo disponível |
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4 |
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 chocolateMobahi, NimaCiência e tecnologia de alimentos, 2022-01, Vol.18 (119), p.115-131 [Periódico revisado por pares]CMV VerlagTexto completo disponível |
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5 |
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 productSamira Yeganehzad ; Mostafa Mazaheri Tehrani ; Zohreh Baratian GhorghiPizhūhish 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 TechnologyTexto completo disponível |
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6 |
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 concentrateSaeed Mirarab Razi ; Mohebbat Mohebbi ; Mohammad Hosein Haddad Khodaparast ; Arash KoochekiPizhūhish 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 TechnologyTexto completo disponível |
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7 |
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 WomenMasoumeh Mohamadkhani ; Farshad GhazalianYafteh, 2021-05, Vol.23 (2), p.182-195Lorestan University of Medical ScienceTexto completo disponível |
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8 |
Material Type: Artigo
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Evaluating the Mediating Role of Brand Image in the Formation ob Brand EquityHossein Emari ; Ahmad Zende dellMudīriyyat-i bahrahvarī, 2012-05, Vol.6 (1), p.59-78 [Periódico revisado por pares]Islamic Azad University, Tabriz BranchTexto completo disponível |
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9 |
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 adultsMafi, F ; Gaeini, AA ; Kordi, MR ; Biglari, S ; Sarabi, S ; Honarmand nasab, YJournal of Gerontology, 2018-02, Vol.2 (3), p.64-72Sem texto completo |
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10 |
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 criteriaShaker Ardakai, Ahmad ; A`bd Ol-Lahi E`zzat Abadi , MohammadRafsanjan (Iran): Pistachio Reseach Institute 2008Sem texto completo |