Academic Bibliography

Search 200 years of publications by Ghent University researchers.

ir. Davy Van de Walle

Faculty of Bioscience Engineering > Department of Food technology, Safety and Health

Work address: Coupure Links 653, geb. A
9000 Gent
Email: Davy.VandeWalle@UGent.be
ORCID iD: 0000-0003-1018-1696

Show Sort by

Add to list
- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Joachim Schouteten (UGent) , Valérie Lemarcq (UGent) , Davy Van de Walle (UGent) , Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2023) FOODS. 12(4).
Add to list
- Journal Article
- A1
- open access
Accurate evaluation of the flow properties of molten chocolate : circumventing artefacts

Nathaniel Hendrik (UGent) , Flavio H. Marchesini (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2023) FOOD ANALYTICAL METHODS. 16(1). p.190-205
Add to list
- Journal Article
- A1
- open access
Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)

Matteo Forte, Sarah Currò, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) , Massimo Mirisola, Luca Fasolato and Paolo Carletti

(2023) FOODS. 12(1).
Add to list
- Journal Article
- A1
- open access
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

Eleni Sioriki (UGent) , Emmy Tuenter, Davy Van de Walle (UGent) , Valérie Lemarcq (UGent) , Catherine Cazin (UGent) , Steven Nolan (UGent) , Luc Pieters (UGent) and Koen Dewettinck (UGent)

(2022) FOOD CHEMISTRY. 381.
Add to list
Pre-crystallization techniques for 3D printing stability of dark chocolate

Nathaniel Hendrik (UGent) , Flavio H. Marchesini (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2022) ChocoTec 2022, Abstracts.
Add to list
Tempering in a rheometer : thermal and shear histories effects on the flow behaviour of dark chocolate

Nathaniel Hendrik (UGent) , Flavio H. Marchesini (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2022) NRC 2022, 31st Nordic Rheology Conference, Abstracts.
Add to list
Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review

Valérie Lemarcq (UGent) , Davy Van de Walle (UGent) , Viena Monterde, Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2022) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 62(20). p.5523-5539
Add to list
Polymer coated fat crystals as oil structuring agents : fabrication and oil-structuring properties

Mohd Dona Bin Sintang, Sabine Danthine, Iris Tavernier, Davy Van de Walle (UGent) , Chi Diem Doan, Dimas Rahadian Aji Muhammad, Tom Rimaux and Koen Dewettinck (UGent)

(2021) FOOD HYDROCOLLOIDS. 115.
Add to list
- Journal Article
- A1
- open access
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks

Eleni Sioriki (UGent) , Valérie Lemarcq (UGent) , Fauzan Alhakim, Harry Triharyogi, Emmy Tuenter, Catherine Cazin (UGent) , Steven Nolan (UGent) , Luc Pieters, Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2021) LWT-FOOD SCIENCE AND TECHNOLOGY. 145.
Add to list
- Journal Article
- A1
- open access
Phase behaviour of high, medium and low melting fractions in lauric fat blends formulated based on melting triacylglycerol group

Bangun Nusantoro (UGent) , Yanty Noorzianna Manaf, Davy Van de Walle (UGent) , Filip Van Bockstaele (UGent) and Koen Dewettinck (UGent)

(2021) JOURNAL OF OIL PALM RESEARCH. 33(2). p.347-359

1
2
3
4
…
9
10

Next →