Literature DB >> 27729517

Chocolate not necessarily healthier or tastier.

Gregory R Ziegler1, John E Hayes2, Joshua D Lambert2.   

Abstract

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Year:  2016        PMID： 27729517      PMCID： PMC5081587          DOI： 10.1073/pnas.1614178113

Source DB:  PubMed          Journal:  Proc Natl Acad Sci U S A        ISSN： 0027-8424            Impact factor:   11.205


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3.  Electrorheology leads to healthier and tastier chocolate.

Authors:  Rongjia Tao; Hong Tang; Kazi Tawhid-Al-Islam; Enpeng Du; Jeongyoo Kim
Journal:  Proc Natl Acad Sci U S A       Date:  2016-06-20       Impact factor: 11.205

4.  Comparison of the hedonic general Labeled Magnitude Scale with the hedonic 9-point scale.

Authors:  Jaclyn J Kalva; Charles A Sims; Lorenzo A Puentes; Derek J Snyder; Linda M Bartoshuk
Journal:  J Food Sci       Date:  2014-01-14       Impact factor: 3.167
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1.  Reply to Ziegler et al.: Electrorheological technology to make chocolate healthier and tastier.

Authors:  Rongjia Tao; Hong Tang; Kazi Tawhid-Al-Islam; Enpeng Du; Jeongyoon Kim
Journal:  Proc Natl Acad Sci U S A       Date:  2016-10-11       Impact factor: 11.205
  1 in total

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