Xocolata (Catalan Wikipedia)

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nestlefamilyclub.es (Global: low place; Catalan: low place)

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nih.gov (Global: 5^th place; Catalan: 7^th place)

ncbi.nlm.nih.gov

Ren, Yongcheng; Liu, Yu; Sun, Xi-Zhuo; Wang, Bing-Yuan; Zhao, Yang «Chocolate consumption and risk of cardiovascular diseases: a meta-analysis of prospective studies» (en anglès). Heart, 105, 1, 01-01-2019, p. 49–55. DOI: 10.1136/heartjnl-2018-313131. ISSN: 1355-6037. PMID: 30061161.
McGrowder, Donovan; Riley, Cliff; Morrison, Errol Y. St A.; Gordon, Lorenzo «The Role of High-Density Lipoproteins in Reducing the Risk of Vascular Diseases, Neurogenerative Disorders, and Cancer» (en anglès). Cholesterol, 2011, 23-12-2010. e496925. DOI: 10.1155/2011/496925. ISSN: 2090-1283. PMC: PMC3065895. PMID: 21490772.
Drolet, R.; Arendt, T. D. «Cacao bean shell poisoning in a dog». Journal of the American Veterinary Medical Association, 185, 8, 1984, p. 902. ISSN: 0003-1488.
Blakemore, F.; Shearer, G. D. «The poisoning of livestock by cacao products» (en anglè). Vet Record, 55, 15, 1943.

pubmed.ncbi.nlm.nih.gov

Sermi, Carlo. «The anti-inflammatory properties of cocoa flavanols». [Consulta: 26 octubre 2023].

oocities.org (Global: 3,769^th place; Catalan: 1,523^rd place)

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oup.com (Global: 292^nd place; Catalan: 168^th place)

academic.oup.com

«Dark Chocolate: To Eat or Not to Eat? A Review» (en anglès), 3 desembre 2019. DOI: 10.1093/jaoac/102.5.1388. [Consulta: 29 novembre 2023].

perfectdailygrind.com (Global: low place; Catalan: low place)

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ratbehavior.org (Global: low place; Catalan: low place)

«Why rats can't vomit» (en anglès), 2004. [Consulta: 4 desembre 2009].

scielo.br (Global: 1,374^th place; Catalan: 617^th place)

Gámbaro, Adriana; Ellis, Ana Claudia «Exploring consumer perception about the different types of chocolate» (en anglès). Brazilian Journal of Food Technology, 15, 12-2012, p. 307–316. DOI: 10.1590/S1981-67232012005000021. ISSN: 1981-6723.

scielo.org.mx (Global: 5,410^th place; Catalan: 1,435^th place)

Ramírez-Guillermo, Miguel Á; Lagunes-Espinoza, Luz C.; Ortiz-García, Carlos F.; Gutiérrez, Osman A.; Rosa-Santamaría, Roberto de la «VARIACIÓN MORFOLÓGICA DE FRUTOS Y SEMILLAS DE CACAO (Theobroma cacao L.) DE PLANTACIONES EN TABASCO, MÉXICO» (en castellà). Revista fitotecnia mexicana, 41, 2, 6-2018, p. 117–125. DOI: 10.35196/rfm.2018.2.117-125. ISSN: 0187-7380.

sciencedirect.com (Global: 137^th place; Catalan: 79^th place)

Martin, Vincent T.; Behbehani, Michael M. «TOWARD A RATIONAL UNDERSTANDING OF MIGRAINE TRIGGER FACTORS». Medical Clinics of North America, 85, 4, 01-07-2001, p. 911–941. DOI: 10.1016/S0025-7125(05)70351-5. ISSN: 0025-7125.
Kruszewski, Bartosz; Obiedziński, Mieczysław Wiesław; Kowalska, Jolanta «Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers». Journal of Food Composition and Analysis, 66, 01-03-2018, p. 127–135. DOI: 10.1016/j.jfca.2017.12.012. ISSN: 0889-1575.
Glicerina, Virginia; Balestra, Federica; Dalla Rosa, Marco; Romani, Santina «Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study». Journal of Food Engineering, 169, 01-01-2016, p. 165–171. DOI: 10.1016/j.jfoodeng.2015.08.011. ISSN: 0260-8774.
Vercet, Antonio «Browning of white chocolate during storage». Food Chemistry, 81, 3, 01-06-2003, p. 371–377. DOI: 10.1016/S0308-8146(02)00452-1. ISSN: 0308-8146.
Glicerina, Virginia; Balestra, Federica; Rosa, Marco Dalla; Romani, Santina «Rheological, textural and calorimetric modifications of dark chocolate during process». Journal of Food Engineering, 119, 1, 01-11-2013, p. 173–179. DOI: 10.1016/j.jfoodeng.2013.05.012. ISSN: 0260-8774.
Tuenter, Emmy; Sakavitsi, Maria E.; Rivera-Mondragón, Andrés; Hermans, Nina; Foubert, Kenn «Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate». Food Chemistry, 343, 01-05-2021, p. 128446. DOI: 10.1016/j.foodchem.2020.128446. ISSN: 0308-8146.

srce.hr (Global: 1,163^rd place; Catalan: 3,503^rd place)

hrcak.srce.hr

Šeremet, Danijela; Mandura, Ana; Vojvodić Cebin, Aleksandra; Oskomić, Marina; Champion, Elodie «RUBY CHOCOLATE – BIOACTIVE POTENTIAL AND SENSORY QUALITY CHARACTERISTICS COMPARED WITH DARK, MILK AND WHITE CHOCOLATE» (en anglès). Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, 8, 2, 17-12-2019, p. 89–96. ISSN: 2233-1220.

unam.mx (Global: 711^th place; Catalan: 327^th place)

nahuatl.historicas.unam.mx

Triviño, Ascensión Hernández «Chocolate: historia de un nahuatlismo» (en castellà). Estudios de Cultura Náhuatl, 46, 01-07-2013, p. 37–87. ISSN: 0071-1675.

upf.edu (Global: low place; Catalan: 329^th place)

repositori.upf.edu

Malgrat González, Míriam «La xocolata negra: una nova arma per ajudar a combatre la hipertensió arterial i l'aterosclerosi?». Repositori (UPF), 30-04-2014.

valrhona.com (Global: low place; Catalan: low place)

«Gianduja» (en cas). Chocolate Varhona. [Consulta: 23 novembre 2029].

web.archive.org (Global: 1^st place; Catalan: 1^st place)

«Procés De Fabricació de la Xocolata» (en català). Arxivat de l'original el 2023-11-22. [Consulta: 23 novembre 2022].

wiley.com (Global: 150^th place; Catalan: 90^th place)

ift.onlinelibrary.wiley.com

Ozturk, Gulustan; Young, Glenn M. «Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans» (en anglès). Comprehensive Reviews in Food Science and Food Safety, 16, 3, 5-2017, p. 431–455. DOI: 10.1111/1541-4337.12264. ISSN: 1541-4337.
Full, N.A.; Reddy, S. Yella; Dimick, P.S.; Ziegler, G.R. «Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions» (en anglès). Journal of Food Science, 61, 5, 9-1996, p. 1068–1073. DOI: 10.1111/j.1365-2621.1996.tb10934.x. ISSN: 0022-1147.

onlinelibrary.wiley.com

Webber, M. J.. Chocolate Marketing and Other Aspects of the Confectionery Industry Worldwide (en anglès). Wiley, 2008-12-12, p. 636–655. DOI 10.1002/9781444301588.ch28. ISBN 978-1-4051-3949-6.

worldcat.org (Global: 4^th place; Catalan: 6^th place)

BRUINSMA, KRISTEN; TAREN, DOUGLAS L. «Chocolate». Journal of the American Dietetic Association, 99, 10, 10-1999, p. 1249–1256. DOI: 10.1016/s0002-8223(99)00307-7. ISSN: 0002-8223.
Triviño, Ascensión Hernández «Chocolate: historia de un nahuatlismo» (en castellà). Estudios de Cultura Náhuatl, 46, 01-07-2013, p. 37–87. ISSN: 0071-1675.
Montagna, Maria Teresa; Diella, Giusy; Triggiano, Francesco; Caponio, Giusy Rita; Giglio, Osvalda De «Chocolate, “Food of the Gods”: History, Science, and Human Health». International Journal of Environmental Research and Public Health, 16, 24, 06-12-2019, p. 4960. DOI: 10.3390/ijerph16244960. ISSN: 1660-4601.
Ramírez-Guillermo, Miguel Á; Lagunes-Espinoza, Luz C.; Ortiz-García, Carlos F.; Gutiérrez, Osman A.; Rosa-Santamaría, Roberto de la «VARIACIÓN MORFOLÓGICA DE FRUTOS Y SEMILLAS DE CACAO (Theobroma cacao L.) DE PLANTACIONES EN TABASCO, MÉXICO» (en castellà). Revista fitotecnia mexicana, 41, 2, 6-2018, p. 117–125. DOI: 10.35196/rfm.2018.2.117-125. ISSN: 0187-7380.
Ozturk, Gulustan; Young, Glenn M. «Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans» (en anglès). Comprehensive Reviews in Food Science and Food Safety, 16, 3, 5-2017, p. 431–455. DOI: 10.1111/1541-4337.12264. ISSN: 1541-4337.
Van Praag, Michel.; Stein, Herbert S.; Tibbetts, Merrick S. «Steam volatile aroma constituents of roasted cocoa beans». Journal of Agricultural and Food Chemistry, 16, 6, 11-1968, p. 1005–1008. DOI: 10.1021/jf60160a011. ISSN: 0021-8561.
Keeney, P. G. «Various interactions in chocolate flavor». Journal of the American Oil Chemists' Society, 49, 10, 10-1972, p. 567–572. DOI: 10.1007/bf02609228. ISSN: 0003-021X.
Schnermann, Petra; Schieberle, Peter «Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses». Journal of Agricultural and Food Chemistry, 45, 3, 01-03-1997, p. 867–872. DOI: 10.1021/jf960670h. ISSN: 0021-8561.
RAMLI, NAZARUDDIN; HASSAN, OSMAN; SAID, MAMOT; SAMSUDIN, WAHID; IDRIS, NOR AINI «INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS». Journal of Food Processing and Preservation, 30, 3, 6-2006, p. 280–298. DOI: 10.1111/j.1745-4549.2006.00065.x. ISSN: 0145-8892.
Khairy, H. Luma; Saadoon, A. Fered; Zzaman, Wahidu; Yang, Tajul A.; Mat Easa, Azhar «Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS». Journal of King Saud University - Science, 30, 3, 7-2018, p. 316–323. DOI: 10.1016/j.jksus.2017.03.001. ISSN: 1018-3647.
Braga, Soraia C.G.N.; Oliveira, Luciana F.; Hashimoto, Juliana C.; Gama, Mariana R.; Efraim, Priscilla «Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS». Microchemical Journal, 141, 9-2018, p. 353–361. DOI: 10.1016/j.microc.2018.05.042. ISSN: 0026-265X.
Engeseth, Nicki J; Ac Pangan, Marlon Fernando «Current context on chocolate flavor development — a review». Current Opinion in Food Science, 21, 6-2018, p. 84–91. DOI: 10.1016/j.cofs.2018.07.002. ISSN: 2214-7993.
Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne «Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions». Journal of Food Science and Technology, 50, 5, 10-06-2011, p. 909–917. DOI: 10.1007/s13197-011-0420-2. ISSN: 0022-1155.
Vavreck, Andrew N. «Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements». International Journal of Food Science & Technology, 39, 4, 30-03-2004, p. 465–468. DOI: 10.1111/j.1365-2621.2004.00805.x. ISSN: 0950-5423.
Schantz, Birgit; Rohm, Harald «Influence of lecithin–PGPR blends on the rheological properties of chocolate». LWT - Food Science and Technology, 38, 1, 2-2005, p. 41–45. DOI: 10.1016/j.lwt.2004.03.014. ISSN: 0023-6438.
Afoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio «Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate». International Journal of Food Science & Technology, 44, 1, 12-12-2008, p. 111–119. DOI: 10.1111/j.1365-2621.2007.01677.x. ISSN: 0950-5423.
Bordin Schumacher, Andrea; Brandelli, Adriano; Schumacher, Erwino Wulf; Carrion Macedo, Fernanda; Pieta, Luiza «Development and evaluation of a laboratory scale conch for chocolate production». International Journal of Food Science & Technology, 44, 3, 04-02-2009, p. 616–622. DOI: 10.1111/j.1365-2621.2008.01877.x. ISSN: 0950-5423.
Afoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark «Effects of particle size distribution and composition on rheological properties of dark chocolate» (en anglès). European Food Research and Technology, 226, 6, 01-04-2008, p. 1259–1268. DOI: 10.1007/s00217-007-0652-6. ISSN: 1438-2385.
Konar, Nevzat «Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin» (en anglès). European Food Research and Technology, 236, 1, 01-01-2013, p. 135–143. DOI: 10.1007/s00217-012-1873-x. ISSN: 1438-2385.
Jolly, M.S.; Blackburn, S.; Beckett, S.T. «Energy reduction during chocolate conching using a reciprocating multihole extruder» (en anglès). Journal of Food Engineering, 59, 2-3, 9-2003, p. 137–142. DOI: 10.1016/S0260-8774(02)00443-0. ISSN: 0260-8774.
Gámbaro, Adriana; Ellis, Ana Claudia «Exploring consumer perception about the different types of chocolate» (en anglès). Brazilian Journal of Food Technology, 15, 12-2012, p. 307–316. DOI: 10.1590/S1981-67232012005000021. ISSN: 1981-6723.
Ren, Yongcheng; Liu, Yu; Sun, Xi-Zhuo; Wang, Bing-Yuan; Zhao, Yang «Chocolate consumption and risk of cardiovascular diseases: a meta-analysis of prospective studies» (en anglès). Heart, 105, 1, 01-01-2019, p. 49–55. DOI: 10.1136/heartjnl-2018-313131. ISSN: 1355-6037. PMID: 30061161.
Wiseman, Martin «The COMA Report: Dietary Reference Values for Food Energy and Nutrients for the United Kingdom». British Food Journal, 94, 3, 3-1992, p. 7–9. DOI: 10.1108/00070709210010472. ISSN: 0007-070X.
Grandison, Alistair «The Science of Chocolate. Stephen T. Beckett. The Royal Society of Chemistry Paperbacks. 2000. Pp. 175. £18.95. ISBN 0 85404 600 3». British Journal of Nutrition, 87, 5, 5-2002, p. 525–525. DOI: 10.1079/bjn2001497. ISSN: 0007-1145.
Wiseman, Martin «The COMA Report: Dietary Reference Values for Food Energy and Nutrients for the United Kingdom». British Food Journal, 94, 3, 3-1992, p. 7–9. DOI: 10.1108/00070709210010472. ISSN: 0007-070X.
PANGBORN, R. M.; KOYASAKO, A. «TIME‐COURSE OF VISCOSITY, SWEETNESS AND FLAVOR IN CHOCOLATE DESSERTS». Journal of Texture Studies, 12, 2, 6-1981, p. 141–150. DOI: 10.1111/j.1745-4603.1981.tb01228.x. ISSN: 0022-4901.
Sudduth, Richard D. «A generalized model to predict the viscosity of solutions with suspended particles. I». Journal of Applied Polymer Science, 48, 1, 05-04-1993, p. 25–36. DOI: 10.1002/app.1993.070480104. ISSN: 0021-8995.
Davis, Thomas R.; Dimick, Paul S. «Lipid composition of high‐melting seed crystals formed during cocoa butter solidification». Journal of the American Oil Chemists' Society, 66, 10, 10-1989, p. 1494–1498. DOI: 10.1007/bf02661979. ISSN: 0003-021X.
McGrowder, Donovan; Riley, Cliff; Morrison, Errol Y. St A.; Gordon, Lorenzo «The Role of High-Density Lipoproteins in Reducing the Risk of Vascular Diseases, Neurogenerative Disorders, and Cancer» (en anglès). Cholesterol, 2011, 23-12-2010. e496925. DOI: 10.1155/2011/496925. ISSN: 2090-1283. PMC: PMC3065895. PMID: 21490772.
Martin, Vincent T.; Behbehani, Michael M. «TOWARD A RATIONAL UNDERSTANDING OF MIGRAINE TRIGGER FACTORS». Medical Clinics of North America, 85, 4, 01-07-2001, p. 911–941. DOI: 10.1016/S0025-7125(05)70351-5. ISSN: 0025-7125.
Rodríguez-Solana, Raquel; Romano, Anabela; Moreno-Rojas, José Manuel «Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review» (en anglès). Processes, 9, 7, 7-2021, p. 1146. DOI: 10.3390/pr9071146. ISSN: 2227-9717.
Alspach, Grif «THE TRUTH IS OFTEN BITTERSWEET...: CHOCOLATE DOES A HEART GOOD». Critical Care Nurse, 27, 1, 01-02-2007, p. 11–15. DOI: 10.4037/ccn2007.27.1.11. ISSN: 0279-5442.
Kruszewski, Bartosz; Obiedziński, Mieczysław Wiesław; Kowalska, Jolanta «Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers». Journal of Food Composition and Analysis, 66, 01-03-2018, p. 127–135. DOI: 10.1016/j.jfca.2017.12.012. ISSN: 0889-1575.
Drolet, R.; Arendt, T. D. «Cacao bean shell poisoning in a dog». Journal of the American Veterinary Medical Association, 185, 8, 1984, p. 902. ISSN: 0003-1488.
Lamme, Margot Opdycke; Parcell, Lisa Mullikin «Promoting Hershey». Journalism History, 38, 4, 1-2013, p. 198–208. DOI: 10.1080/00947679.2013.12062889. ISSN: 0094-7679.
Glicerina, Virginia; Balestra, Federica; Dalla Rosa, Marco; Romani, Santina «Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study». Journal of Food Engineering, 169, 01-01-2016, p. 165–171. DOI: 10.1016/j.jfoodeng.2015.08.011. ISSN: 0260-8774.
Vercet, Antonio «Browning of white chocolate during storage». Food Chemistry, 81, 3, 01-06-2003, p. 371–377. DOI: 10.1016/S0308-8146(02)00452-1. ISSN: 0308-8146.
Full, N.A.; Reddy, S. Yella; Dimick, P.S.; Ziegler, G.R. «Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions» (en anglès). Journal of Food Science, 61, 5, 9-1996, p. 1068–1073. DOI: 10.1111/j.1365-2621.1996.tb10934.x. ISSN: 0022-1147.
Glicerina, Virginia; Balestra, Federica; Rosa, Marco Dalla; Romani, Santina «Rheological, textural and calorimetric modifications of dark chocolate during process». Journal of Food Engineering, 119, 1, 01-11-2013, p. 173–179. DOI: 10.1016/j.jfoodeng.2013.05.012. ISSN: 0260-8774.
Ostrowska-Ligęza, Ewa; Dolatowska-Żebrowska, Karolina; Brzezińska, Rita; Wirkowska-Wojdyła, Magdalena; Bryś, Joanna «Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods» (en anglès). Applied Sciences, 13, 9, 1-2023, p. 5221. DOI: 10.3390/app13095221. ISSN: 2076-3417.
Šeremet, Danijela; Mandura, Ana; Vojvodić Cebin, Aleksandra; Oskomić, Marina; Champion, Elodie «RUBY CHOCOLATE – BIOACTIVE POTENTIAL AND SENSORY QUALITY CHARACTERISTICS COMPARED WITH DARK, MILK AND WHITE CHOCOLATE» (en anglès). Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku, 8, 2, 17-12-2019, p. 89–96. ISSN: 2233-1220.
Tuenter, Emmy; Sakavitsi, Maria E.; Rivera-Mondragón, Andrés; Hermans, Nina; Foubert, Kenn «Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate». Food Chemistry, 343, 01-05-2021, p. 128446. DOI: 10.1016/j.foodchem.2020.128446. ISSN: 0308-8146.
Toliba, Abbas «Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp». Suez Canal University Journal of Food Sciences, 5, 1, 25-12-2018, p. 91–97. DOI: 10.21608/scuj.2018.59347. ISSN: 2314-7970.

Xocolata (Catalan Wikipedia)

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