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Food Chemistry and Fat Analysis
TopicLeading institutions, researchers & key papers
This cluster of papers covers a wide range of topics related to the science of cocoa and chocolate production, including the role of polyphenols, microbiology of cocoa fermentation, fat crystallization, flavor formation, rheological and textural qualities, oleogel structuring, and the influence of fermentation on chocolate flavor. The papers also explore the utilization of by-products such as cocoa shell and cocoa pod husk, as well as the potential health benefits of cocoa and chocolate.
31
Works
IDs:OpenAlex
How has Food Chemistry and Fat Analysis's publication output changed over time?
ScholarIQpublication output · 1998–2022
Output grew0% over the shown period — from 1 works in 1998 to 1 in 2022.
1
1
1
1
1
1
199820122013201620212022
What are the most-cited papers on Food Chemistry and Fat Analysis?
ScholarIQmost cited works
Antioxidative Polyphenols Isolated from <i>Theobroma </i><i>cacao</i>
Chiaki Sanbongi, Naomi Osakabe, Midori Natsume, Toshio Takizawa, Shuichi Gomi, Toshihiko Osawa
S134644764. 1998220 Citations
Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting
Lisa Kothe, Benno F. Zimmermann, Rudolf Galensa
S98026630. 2013122 Citations
Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties
Nuria C. Acevedo, Jane Mara Block, Alejandro G. Marangoni
S193234216. 201275 Citations
Effects of liquid oil vs. oleogel co-ingested with a carbohydrate-rich meal on human blood triglycerides, glucose, insulin and appetite
Sze‐Yen Tan, Elaine Peh, Alejandro G. Marangoni, Christiani Jeyakumar Henry
Food & Function. 201671 CitationsOPEN ACCESS
Preparation of camellia oil oleogel and its application in an ice cream system
Xinyu Jing, Zihan Chen, Zonghui Tang, Yuting Tao, Qiuye Huang, Yisu Wu, Haiwei Zhang, Xueling Li, Jin Liang, Zhengquan Liu, Huimei Cai, Hang Xiao, Yue Sun
S26760650. 202265 CitationsOPEN ACCESS
Where is Food Chemistry and Fat Analysis research published, and who funds it?
ScholarIQvenues & funding sources
TOP JOURNALS
TOP FUNDERS
National Science Foundation—
NIH—
Wellcome Trust—
European Research Council—
Funder breakdown is a member featureSign up free to unlock
How much of the research on Food Chemistry and Fat Analysis is open access?
ScholarIQopen access share
50%OPEN ACCESS
Gold
17%
Green
0%
Hybrid
33%
Bronze
0%
Closed
50%
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Effect of Dietary trans Fatty Acids on High-Density and Low-Density Lipoprotein Cholesterol Levels in Healthy Subjects
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Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials
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Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
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Effects of n-6 PUFAs compared with SFAs on liver fat, lipoproteins, and inflammation in abdominal obesity: a randomized controlled trial
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Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil
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Effect of cocoa on blood pressure
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