Ghent University Academic Bibliography

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Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates

Nathalie De Clercq (UGent) , Frédéric Depypere (UGent) , Claudia Delbaere (UGent) , Ingmar Nopens (UGent) , Herwig Bernaert and Koen Dewettinck (UGent)

(2014) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 116(10). p.1388-1399
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The influence of different storage conditions and fat bloom on sensory characteristics of pralines

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Claudia Delbaere (UGent) , Nathalie Declercq, Renata Januszewska (UGent) , Adrienn Hegyi, Tünde Küti, Frédéric Depypere (UGent) and Koen Dewettinck (UGent)

(2013) FOOD SCIENCE AND LAW. 4(2). p.45-51
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A discrete stochastic model for oil migration in chocolate-coated confectionery

Pieter Van der Weeën (UGent) , Nathalie De Clercq (UGent) , Jan Baetens (UGent) , Claudia Delbaere (UGent) , Koen Dewettinck (UGent) and Bernard De Baets (UGent)

(2013) JOURNAL OF FOOD ENGINEERING. 119(3). p.602-610
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- Conference Paper
- C3
- open access
Application of theory of planned behaviour in Belgium and Hungary on emotional food

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Renata Januszewska (UGent) , Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) , Frédéric Depypere (UGent) , Koen Dewettinck (UGent) , T Kuti and A Hegyi

(2011) Pangborn Sensory Science, 9th Symposium, Abstracts.
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- Conference Paper
- C3
- open access
Quality evaluation of fresh and bloomed filled chocolates in House of Quality

Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) , Renata Januszewska (UGent) , Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) , Frédéric Depypere (UGent) , Koen Dewettinck (UGent) , T Kuti and A Hegyi

(2011) Pangborn Sensory Science, 9th Symposium, Abstracts.
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Food choice questionnaire revisited in four countries : does it still measure the same?

Renata Januszewska (UGent) , Zuzanna Pieniak (UGent) , Wim Verbeke (UGent) , - [Corrigendum additional authors], Sara De Pelsmaeker (UGent) , Claudia Delbaere (UGent) , Frédéric Depypere (UGent) , Tünde Kuti, Adrienn Hegyi, Koen Dewettinck (UGent) , et al.

(2011) APPETITE. 57(1). p.94-98
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Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce

Bart Heyman (UGent) , Frédéric Depypere (UGent) , Claudia Delbaere (UGent) and Koen Dewettinck (UGent)

(2010) JOURNAL OF FOOD ENGINEERING. 99(2). p.115-120
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- Conference Paper
- C3
Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates

Claudia Delbaere (UGent) , Frédéric Depypere (UGent) , Nathalie De Clercq (UGent) , Sara De Pelsmaeker (UGent) , Renata Januszewska (UGent) , Xavier Gellynck (UGent) and Koen Dewettinck (UGent)

(2010) Schoko-Technik, Zusammenfassungen.
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- Conference Paper
- C3
Influence of ingredient and storage on sensory characteristics of fresh and bloomed pralines

Sara De Pelsmaeker (UGent) , Renata Januszewska (UGent) , A Hegyi, T Kuti, Claudia Delbaere (UGent) , Frédéric Depypere (UGent) , Nathalie De Clercq (UGent) , Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2010) Schoko-Technik, Zusammenfassungen.
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- Conference Paper
- C3
Understanding consumer acceptance and preferences towards chocolate pralines

T Kuti, A Hegyi, Sara De Pelsmaeker (UGent) , Renata Januszewska (UGent) , Claudia Delbaere (UGent) , Frédéric Depypere (UGent) , Nathalie De Clercq (UGent) , Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2010) Schoko-Technik, Zusammenfassungen.

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Academic Bibliography

Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates

The influence of different storage conditions and fat bloom on sensory characteristics of pralines

A discrete stochastic model for oil migration in chocolate-coated confectionery

Application of theory of planned behaviour in Belgium and Hungary on emotional food

Quality evaluation of fresh and bloomed filled chocolates in House of Quality

Food choice questionnaire revisited in four countries : does it still measure the same?

Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce

Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates

Influence of ingredient and storage on sensory characteristics of fresh and bloomed pralines

Understanding consumer acceptance and preferences towards chocolate pralines

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