Articles citing this article

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Cited article:

Effect of Addition of Fibres and Polyphenols on Properties of Chocolate – A Review

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Food Reviews International 37 (3) 225 (2021)
https://doi.org/10.1080/87559129.2019.1701008

Detection threshold of chocolate graininess: machine vs human

Sara De Pelsmaeker, Juliette S. Behra, Xavier Gellynck and Joachim J. Schouteten
British Food Journal 122 (9) 2757 (2020)
https://doi.org/10.1108/BFJ-07-2019-0501

Influence of sensory attributes on consumers’ emotions and hedonic liking of chocolate

Joachim J. Schouteten, Sara De Pelsmaeker, Joel Juvinal, et al.
British Food Journal 120 (7) 1489 (2018)
https://doi.org/10.1108/BFJ-08-2017-0436

Influence of supercritical fluid extract of Cinnamomum zeylanicum bark on physical, bioactive and sensory properties of innovative cinnamaldehyde-enriched chocolates

Muhammad Ahmar JAHANGIR, Aamir SHEHZAD, Masood Sadiq BUTT and Muhammad SHAHID
Czech Journal of Food Sciences 36 (1) 28 (2018)
https://doi.org/10.17221/237/2016-CJFS

Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

Aleksandra Torbica, Dubravka Jambrec, Jelena Tomić, et al.
International Journal of Food Properties 19 (5) 1029 (2016)
https://doi.org/10.1080/10942912.2015.1052881