Статейки из J. Agric. Food Chem

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1. Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching
Christine Counet, Delphine Callemien, Caroline Ouwerx, and Sonia Collin
J. Agric. Food Chem., 2002, 50 (8), pp 2385–2391

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http://dx.doi.org/10.1021/jf0114177

2. Rapid Reversed Phase Ultra-Performance Liquid Chromatography Analysis of the Major Cocoa Polyphenols and Inter-relationships of Their Concentrations in Chocolate
Karen A. Cooper, Esther Campos-Giménez, Diego Jiménez Alvarez, Kornél Nagy, Jennifer L. Donovan, and Gary Williamson
J. Agric. Food Chem., 2007, 55 (8), pp 2841–2847

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http://dx.doi.org/10.1021/jf063277c

3. Triacylglycerol Analysis for the Quantification of Cocoa Butter Equivalents (CBE) in Chocolate: Feasibility Study and Validation
Fabiola Dionisi, Pierre-Alain Golay, Bernadette Hug, Marcel Baumgartner, Philippe Callier, and Frédéric Destaillats
J. Agric. Food Chem., 2004, 52 (7), pp 1835–1841

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http://dx.doi.org/10.1021/jf035391q

4. Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses
Petra Schnermann and Peter Schieberle
J. Agric. Food Chem., 1997, 45 (3), pp 867–872

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http://dx.doi.org/10.1021/jf960670h

5. Quantification of Milk Fat in Chocolate Fats by Triacylglycerol Analysis Using Gas−Liquid Chromatography
Manuela Buchgraber, Simona Androni, and Elke Anklam
J. Agric. Food Chem., 2007, 55 (9), pp 3275–3283

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http://dx.doi.org/10.1021/jf0633490

Заранее большое, просто громадное спасибо)

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