Valérie Lemarcq
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- Journal Article
- A1
- open access
An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation
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- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
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- Journal Article
- A1
- open access
Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans
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- Journal Article
- A1
- open access
Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans
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- Journal Article
- A1
- open access
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review
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- Journal Article
- A1
- open access
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
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Unraveling roasting-induced cocoa flavor changes : a comparison between conventional and microwave-assisted roasting
(2021) -
Roasting-induced changes in cocoa beans with respect to the mood pyramid
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Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil