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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
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Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)
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A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars
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Fine flavor dynamics during fermentation of Ecuadorian Trinitario cocoa beans
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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans
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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I : aroma profiling of chocolates)
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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
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Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
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Quality attributes of dark chocolate produced from Vietnamese cocoa liquors
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Assessing cocoa aroma quality by multiple analytical approaches
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Influence of conching conditions on the formation of volatile components in dark chocolate