The unit size effect on chocolate consumption: How to make consumers eat less? (The unit size effect on chocolate consumption) by Enikő Kontor, Mihály Soós, Nikolett Balsa-Budai, Sándor Kovács, Zoltán Szakály

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Effect of different alkaline solutions in cocoa powder alkalization: Effects on pasteurized chocolate milk by İlyas Atalar, Ayşe Apaydın, Ceren Elmacı, Tahra ElObeid, Nevzat Konar

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Impact of Chocolate Cadmium on Vulnerable Populations in Serbia by Aleksandra Nešić, Milica Lučić, Jelena Vesković, Ljiljana Janković Mandić, Milan Momčilović, Andrijana Miletić, Antonije Onjia

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Cocoa (Chocolate Bean) Growing in the Florida Home Landscape by Jonathan H. Crane, Carlos F. Balerdi, Gene Joyner

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Cocoa (Chocolate Bean) Growing in the Florida Home Landscape by Jonathan H. Crane, Carlos F. Balerdi, Gene Joyner

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Nutritional status and effect of seaweed chocolate on anemic adolescent girls by A. Thahira Banu, S. Uma Mageswari

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Women, Power and Conflict: The Gothic heroine and "Chocolate-box Gothic" by Avril Horner

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Safety and efficacy of chocolate balloon in the treatment of infrapopliteal artery disease by Ridong Wu, Qingqi Yang, Mian Wang, Zilun Li, Chen Yao, Guangqi Chang

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Assessing properties of solar-dried banana with white chocolate coating by Warsiki Endang, Hanniyah Chairunnisah Putri, Suparno Ono, Taksaudom Nuraemon, Rardniyom Chananpat

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Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation by Sheng Zhang, Sheng Geng, Hanjun Ma, Benguo Liu

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Optimization of dark chocolate formulation with roasted coriander cake as cocoa substitute by Javad Cheragheshahi, Ali Mohamadi Sani, Elham Mahdian, Sharareh Mohseni, Zahra Nazari

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Usulan peningkatan kecepatan produksi di UKM Cokelat Ibunmanis menggunakan soft system methodology by Iphov Kumala Sriwana, Muhammad Almaududi Pulungan, Annisa A. Lestari, Siwi Lintang Pertiwi

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Sweets and other sugary foods – a scoping review for Nordic Nutrition Recommendations 2023 by Henna Vepsäläinen, Emily Sonestedt

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Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice by Rossi Indiarto, Natallina Wiranto Putri, Fetriyuna Fetriyuna, Edy Subroto, Arif Nanda Irawan, Dimas Rahadian Aji Muhammad, Mohd Nizam Lani

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Evaluation of the organoleptic characteristics of chocolate made with cocoa beans from three main production areas in Côte d'Ivoire by Kouakou Brou Julien, Kobenan Koffi Christophe, Ouattara Tièba Victor, N’goran Kouadio Emmanuel

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Encapsulation of Moringa oleifera Extract in Ca-Alginate Chocolate Beads: Physical and Antioxidant Properties by Olga Kaltsa, Aggeliki Alibade, Eleni Bozinou, Dimitris P. Makris, Stavros I. Lalas

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Design of a chocolate tempering machine with thermosyphon installation – a new concept study by Parametthanuwat Thanya, Bhuwakietkumjohn Nipon, Sichamnan Surachet, Booddacha Khridsadakhon, Wongsa Jittimon

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The Detection of Pest Contaminants in Chocolate Using Visible-Near-Infrared Single-Pixel Imaging Technology by Hidemasa Taketoshi, Tetsuya Inagaki, Satoru Tsuchikawa, Te Ma

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Del chocolate a la fresa, del exilio interior a la expatriación : las etapas de un doble recorrido iniciático en Fresa y chocolate de Tomas Gutiérrez Alea y Juan Carlos Tabío by Pascale Thibaudeau

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Influencing factors of pain during ultrasound-guided puncture sclerotherapy for ovarian endometriotic cysts via transabdominal and transvaginal approaches by LI Yuanhua, TIAN Hongju, YANG Qian

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