Chocolate, Lifestyle, and Health-Reference-Cited by-同舟云学术

Chocolate, Lifestyle, and Health

Published:2009-02-24 Issue:4 Volume:49 Page:299-312
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Visioli Francesco,Bernaert Herwig,Corti Roberto,Ferri Claudio,Heptinstall Stan,Molinari Enrico,Poli Andrea,Serafini Mauro,Smit Henk J,Vinson Joe A,Violi Francesco,Paoletti Rodolfo

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408390802066805

Reference89 articles.

1. Apgar, J. L. and Tarka, S. M. 1999. “Methylxanthines”. InChocolate & Cocoa: Health and Nutrition, Edited by: Knight, I. 153–173. Oxford: Blackwell Science Ltd.

2. Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans

3. Does Flavanol Intake Influence Mortality from Nitric Oxide-Dependent Processes? Ischemic Heart Disease, Stroke, Diabetes Mellitus, and Cancer in Panama

4. Time of day influences food acceptability

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