Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

My NCBI Filters
Text availability
Article attribute
Article type
Publication date

Search Results

1,785 results
Filters applied: . Clear all Results are displayed in a computed author sort order. Results by year timeline is unavailable
Page 1
Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content.
Do TA, Hargreaves JM, Wolf B, Hort J, Mitchell JR. Do TA, et al. Among authors: wolf b. J Food Sci. 2007 Nov;72(9):E541-52. doi: 10.1111/j.1750-3841.2007.00572.x. J Food Sci. 2007. PMID: 18034724
Characterisation of chocolate eating behaviour.
Carvalho-da-Silva AM, Van Damme I, Wolf B, Hort J. Carvalho-da-Silva AM, et al. Among authors: wolf b. Physiol Behav. 2011 Oct 24;104(5):929-33. doi: 10.1016/j.physbeh.2011.06.001. Epub 2011 Jun 12. Physiol Behav. 2011. PMID: 21683729
Oral processing of two milk chocolate samples.
Carvalho-da-Silva AM, Van Damme I, Taylor W, Hort J, Wolf B. Carvalho-da-Silva AM, et al. Among authors: wolf b. Food Funct. 2013 Feb 26;4(3):461-9. doi: 10.1039/c2fo30173c. Food Funct. 2013. PMID: 23254175
Cocoa particles for food emulsion stabilisation.
Gould J, Vieira J, Wolf B. Gould J, et al. Among authors: wolf b. Food Funct. 2013 Sep;4(9):1369-75. doi: 10.1039/c3fo30181h. Food Funct. 2013. PMID: 23851644
A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.
Abson R, Gaddipati SR, Hort J, Mitchell JR, Wolf B, Hill SE. Abson R, et al. Among authors: wolf b. Food Hydrocoll. 2014 Mar;35(100):85-90. doi: 10.1016/j.foodhyd.2013.04.018. Food Hydrocoll. 2014. PMID: 24591753 Free PMC article.
Programmed emulsions for sodium reduction in emulsion based foods.
Chiu N, Hewson L, Fisk I, Wolf B. Chiu N, et al. Among authors: wolf b. Food Funct. 2015 May;6(5):1428-34. doi: 10.1039/c5fo00079c. Food Funct. 2015. PMID: 25865459 Review.
The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa.
Gould JM, Furse S, Wolf B. Gould JM, et al. Among authors: wolf b. Front Chem. 2016 Mar 11;4:11. doi: 10.3389/fchem.2016.00011. eCollection 2016. Front Chem. 2016. PMID: 27014680 Free PMC article.
Material properties of ex vivo milk chocolate boluses examined in relation to texture perception.
He Q , Bramante F , Davies A , Elleman C , Fourtouni K , Wolf B . He Q , et al. Among authors: wolf b. Food Funct. 2018 Jun 20;9(6):3532-3546. doi: 10.1039/c8fo00548f. Food Funct. 2018. PMID: 29892751
Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction.
Kasprzak M , Wilde P , Hill SE , Harding SE , Ford R , Wolf B . Kasprzak M , et al. Among authors: wolf b. Food Funct. 2019 Jul 17;10(7):4242-4255. doi: 10.1039/c8fo01938j. Food Funct. 2019. PMID: 31259325
Dynamic Aroma Release from Complex Food Emulsions.
Pu X, Linforth R, Dragosavac MM, Wolf B. Pu X, et al. Among authors: wolf b. J Agric Food Chem. 2019 Aug 21;67(33):9325-9334. doi: 10.1021/acs.jafc.9b02304. Epub 2019 Aug 7. J Agric Food Chem. 2019. PMID: 31318196
1,785 results
You have reached the last page of results. A maximum of 10,000 results are available.
Jump to page
Feedback