Show
Sort by
-
Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener
-
Functionality of cocoa butter equivalents in chocolate products
-
Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents
-
Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate
-
Influence of Brazilian geographic region and organic agriculture on the composition and crystallization properties of cocoa butter
-
- Conference Paper
- C3
- open access
Quality attributes of palm sugar containing chocolate using alternative processing
-
- Conference Paper
- C3
- open access
Linking instrumental, sensory and emotional evaluation of flavoured chocolates
-
Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats
-
Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates
-
Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent
-
Monitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry
-
Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates
-
Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing
-
Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil
-
Solubility and crystallization behavior of high melting fats in liquid oils
-
Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation
-
A discrete stochastic model for oil migration in chocolate-coated confectionery
-
Development of an offline bidimensional high-performance liquid chromatography method for analysis of stereospecific triacylglycerols in cocoa butter equivalents
-
Comparative study of cell wall polysaccharides from pulp and peel of dragon fruits (Hylocereus spp.)
-
An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.)
-
Dragon fruit (Hylocereus spp.) seed oils: their characterization and stability under storage conditions
-
Impact of thermal treatment on physicochemical, antioxidative and rheological properties of white-flesh and red-flesh dragon fruit (Hylocereus spp.) purees
-
A CA-based model describing fat bloom in chocolate
-
Influence of cocoa butter refining on the quality of milk chocolate
-
Development of a bi-dimensional HPLC method for the stereospecific analysis of triacylglycerols
-
Enzymatic and other modification techniques to produce cocoa butter alternatives
-
Fractionation procedures for obtaining cocoa butter equivalent from enzymatically interesterified high oleic sunflower oil
-
Rheological behaviour of dragon fruit purees as affected by thermal treatment
-
Physicochemical properties, glass transition state diagram and colour stability of pulp and peel of two dragon fruit varieties (Hylocereus spp.) as affected by freeze-drying
-
Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods
-
- Conference Paper
- C3
- open access
Quality evaluation of fresh and bloomed filled chocolates in House of Quality
-
- Conference Paper
- C3
- open access
Application of theory of planned behaviour in Belgium and Hungary on emotional food
-
Influence of filtering of cold pressed berry seed oils on their antioxidant profile and quality characteristics
-
Freeze-drying qualities and state diagram of pulp and peel freeze-dried dragon fruits (Hylocereus spp.)
-
- PhD Thesis
- open access
Changing the functionality of cocoa butter
(2011) -
Characterisation of the physicochemical properties of two species of dragon fruit seed oil (Hylocereus undatus and Hylocereus polyrhizus)
-
Understanding consumer acceptance and preferences towards chocolate pralines
-
Influence of ingredient and storage on sensory characteristics of fresh and bloomed pralines
-
Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates
-
Characterisation of the physicochemical properties of two species of dragon fruit seed oil (Hylocereus undatus and Hylocereus polyrhizus)
-
Fat bloom and cracking of filled chocolates: issues for the European manufacturer?
-
Triacylglycerol analysis of fats and oils by evaporative light scattering detection
-
Triacylglycerol migration and bloom in filled chocolates: effects of low-temperature storage
-
Berry seeds: a source of specialty oils with high content of bioactives and nutritional value
-
Separation and analysis of acylglycerols by chromatographic methods