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| Extraction of cocoa butter alternative from kokum (Garcinia indica) kernel by three phase partitioning | | Journal of food engineering |
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| Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate | | Lebensmittel-Wissenschaft |
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| Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation | | Food chemistry |
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| A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage | | Journal of texture studies |
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| Optimization of deacidification of low-calorie cocoa butter by molecular distillation | | Lebensmittel-Wissenschaft |
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| Toxicological assessment of 3-chloropropane-1,2-diol and glycidol fatty acid esters in food | | Molecular nutrition and food research |
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| A study on parameters of potential cocoa butter analogue synthesis from camel hump by lipase-catalysed interesterification in supercritical CO₂ using response surface methodology | | Food chemistry |
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| Easy mass spectrometry for metabolomics and quality control of vegetable and animal fats | | European journal of lipid science and technology |
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| Effect of Shear Rate on Crystallisation Phenomena in Olive Oil-Based Organogels | | Food and bioprocess technology |
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| The type and quantity of lipids present during digestion influence the in vitro bioaccessibility of lycopene from raw tomato pulp | | Food research international |
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| Lipids of oleaginous yeasts. Part II: Technology and potential applications | | European journal of lipid science and technology |
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| Bloom on chocolate chips baked in cookies | | Food research international |
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| Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies | | Food and bioprocess technology |
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| Palm oil fractionation | | European journal of lipid science and technology |
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| Is dietary fat associated with the risk of colorectal cancer? A meta-analysis of 13 prospective cohort studies | | European journal of nutrition |
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| The impact of maltodextrin‐based fat mimetics on rheological and textural characteristics of edible vegetable fat | | Journal of texture studies |
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| Influence of cabbage juices on oxidative changes of rapeseed oil and lard | | European journal of lipid science and technology |
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| A rheological analysis of structured water-in-olive oil emulsions | | Journal of food engineering |
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| Antibacterial activity of plant extracts obtained with alternative organics solvents against food-borne pathogen bacteria | | Industrial crops and products |
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| Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions | | Journal of food engineering |
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| Effect of organogelator and fat source on rheological properties of olive oil-based organogels | | Food research international |
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| Ecological adaptation of the shea butter tree (Vitellaria paradoxa C.F. Gaertn.) along climatic gradient in Bénin, West Africa | | African journal of ecology |
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| Identification of cocoa butter equivalents added to cocoa butter. III. Stereospecific analysis of triacylglycerol fraction and some its subfraction | | European food research and technology |
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| Dietary patterns and breast cancer risk among women in northern Tanzania: a case–control study | | European journal of nutrition |
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| Modelling the effect of temperature on the lipid solid fat content (SFC) | | Food research international |
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| Lipase-Catalyzed Synthesis of Cocoa Butter Equivalent from Palm Olein and Saturated Fatty Acid Distillate from Palm Oil Physical Refinery | | Applied biochemistry and biotechnology |
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| Thermal, structural and rheological characteristics of dark chocolate with different compositions | | Journal of food engineering |
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| Studies on determination of mathematical relationships between rapeseed oil content and electrical properties of butter and fat mixes | | Journal of food engineering |
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| Influence of fat content on rheological properties of molten ice cream compound coatings and thickness of solidified products | | Journal of food process engineering |
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| Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin | | Lebensmittel-Wissenschaft |
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| Effect of the addition of hardfats on the physical properties of cocoa butter | | European journal of lipid science and technology |
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| Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systems | | Journal of food engineering |
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| Yarrowia lipolytica: A model microorganism used for the production of tailor-made lipids | | European journal of lipid science and technology |
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| Quasi-isothermal crystallisation kinetics, non-classical nucleation and surfactant-dependent crystallisation of emulsions | | European journal of lipid science and technology |
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| Biodiesel production using heterogeneous catalysts | | Bioresource technology |
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| Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics | | Journal of food engineering |
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| Production of stearate-rich butters by solvent fractionation of high stearic–high oleic sunflower oil | | Food chemistry |
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| Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fats | | Food chemistry |
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| Effect of fat composition on texture and bloom of lauric compound chocolate | | European journal of lipid science and technology |
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| Heat resistant chocolate | | Trends in food science and technology |
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| Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures | | European journal of lipid science and technology |
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| Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture | | Food chemistry |
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| Expectations and acceptability of diabetic and reduced-calorie milk chocolates among nondiabetics and diabetics in the U.S.A | | Journal of sensory studies |
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| Contribution to the modelling of chocolate tempering process | | Journal of food engineering |
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| Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation | | European food research and technology |
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| Associations between toenail arsenic concentration and dietary factors in a New Hampshire population | | Nutrition journal |
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| Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems | | Journal of food engineering |
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| Adjusting flow properties of molten milk chocolate by means of emulsifiers and fat | | Journal of food process engineering |
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| Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy | | European journal of lipid science and technology |
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| Insight in model parameters by studying temperature influence on isothermal cocoa butter crystallization | | European journal of lipid science and technology |
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| Dietary cholesterol, female gender and n-3 fatty acid deficiency are more important factors in the development of non-alcoholic fatty liver disease than the saturation index of the fat | | Nutrition and metabolism |
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| Raman spectroscopy of the polymorphic forms and liquid state of cocoa butter | | European journal of lipid science and technology |
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| Impact of pre-crystallization process on structure and product properties in dark chocolate | | Journal of food engineering |
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| Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology | | Food and bioprocess technology |
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| Effects of Moisture and pH on Supercritical Fluid Extraction of Cocoa Butter | | Food and bioprocess technology |
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| Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil | | European food research and technology |
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| Fatty acid and tocopherol patterns of variation within the natural range of the shea tree (Vitellaria paradoxa) | | Agroforestry systems |
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| Lipase-Catalyzed Acidolysis of Palm Mid Fraction Oil with Palmitic and Stearic Fatty Acid Mixture for Production of Cocoa Butter Equivalent | | Applied biochemistry and biotechnology |
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| Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide | | Innovative food science and emerging technologies |
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| Analysis of detergent-resistant membranes in Arabidopsis. Evidence for plasma membrane lipid rafts | | Plant physiology |
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| Cuticular Lipid Composition, Surface Structure, and Gene Expression in Arabidopsis Stem Epidermis | | Plant physiology |
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| Evaluation of the Antimicrobial Activities of Plant Oxylipins Supports Their Involvement in Defense against Pathogens | | Plant physiology |
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| Effect of lipid source and bile salts in diet of Atlantic salmon, Salmo salar L., on astaxanthin blood levels | | Aquaculture |
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| The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method | | European food research and technology |
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| Profile and levels of fatty acids and bioactive constituents in mahua butter from fruit-seeds of buttercup tree [Madhuca longifolia (Koenig)] | | European food research and technology |
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| Chocolate Is a Powerful ex Vivo and in Vivo Antioxidant, an Antiatherosclerotic Agent in an Animal Model, and a Significant Contributor to Antioxidants in the European and American Diets | | Journal of agricultural and food chemistry |
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| Blending of supercritical carbon dioxide (SC-CO2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers | | Journal of food engineering |
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| The microwave-assisted process (MAP): Extraction and determination of fat from cocoa powder and cocoa nibs | | Journal of food engineering |
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| The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils | | Food research international |
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| Enzymatic synthesis of cocoa butter analog through interesterification of lard and tristearin in supercritical carbon dioxide by lipase | | Food chemistry |
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| Structure-fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms | | Journal of food engineering |
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| Practical implications of the phase-compositional assessment of lipid-based food products by time-domain NMR | | journal of the American Oil Chemists' Society |
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| Comparative study of lipids in mature seeds of six Cordia species (family boraginaceae) collected in different regions of Brazil | | Lipids |
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| Diacylglycerol acyltransferase: A key mediator of plant triacylglycerol synthesis | | Lipids |
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| Composition, Structure, and Color of Fat Bloom Due to the Partial Liquefaction of Fat in Dark Chocolate | | journal of the American Oil Chemists' Society |
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| Polymorphic transitions of cocoa butter affected by high hydrostatic pressure and sucrose polyesters | | journal of the American Oil Chemists' Society |
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| Microstructures formed by spray freezing of food fats | | journal of the American Oil Chemists' Society |
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| Effect of nut oil migration on polymorphic transformation in a model system | | Food chemistry |
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| Quantification of Milk Fat in Chocolate Fats by Triacylglycerol Analysis Using Gas-Liquid Chromatography | | Journal of agricultural and food chemistry |
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| Determination of Cocoa Butter Equivalents in Milk Chocolate by Triacylglycerol Profiling | | Journal of agricultural and food chemistry |
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| Diminishing Marginal Utility of Cooling Rate Increase on the Crystallization Behavior and Physical Properties of a Lipid Sample | | journal of the American Oil Chemists' Society |
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| Characterization of Pentadesma butyracea sabine Butters of Different Production Regions in Benin | | journal of the American Oil Chemists' Society |
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| Impacts of Bleaching and Packed Column Steam Refining on Cocoa Butter Properties | | journal of the American Oil Chemists' Society |
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| The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter | | Journal of food engineering |
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| Effect of Antibloom Fat Migration from a Nut Oil Filling on the Polymorphic Transformation of Cocoa Butter | | Journal of agricultural and food chemistry |
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| Models for FFA-removal and changes in phase behavior of cocoa butter by packed column steam refining | | Journal of food engineering |
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| Process development for continuous crystallization of fat under laminar shear | | Journal of food engineering |
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| Partial coalescence as a tool to control sensory perception of emulsions | | Food hydrocolloids |
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| Influence of Different Dietary Doses of n-3- or n-6-Rich Vegetable Fats and α-Tocopheryl Acetate Supplementation on Raw and Cooked Rabbit Meat Composition and Oxidative Stability | | Journal of agricultural and food chemistry |
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| Impact of Limonene on the Physical Properties of Reduced Fat Chocolate | | journal of the American Oil Chemists' Society |
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| Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor | | Bioresource technology |
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| Optimization of Solid Fat Content and Crystal Properties of a trans-Free Structured Lipid by Blending with Palm Midfraction | | Journal of agricultural and food chemistry |
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| Crystallization Kinetics of Cocoa Fat Systems: Experiments and Modeling | | journal of the American Oil Chemists' Society |
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| Two Novel Ceramides with a Phytosphingolipid and a Tertiary Amide Structure from Zephyranthes candida | | Lipids |
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| Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates | | Food quality and preference |
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| Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems | | Journal of agricultural and food chemistry |
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| Triacylglycerol Analysis of Fats and Oils by Evaporative Light Scattering Detection | | journal of the American Oil Chemists' Society |
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| Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates | | Journal of food engineering |
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| Utilization of Olive-Pomace Oil for Enzymatic Production of Cocoa Butter-like Fat | | journal of the American Oil Chemists' Society |
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