Ghent University Academic Bibliography

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)

Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle (UGent) , Daylan A. Tzompa-Sosa (UGent) , Ann De Winne, Julien Simonis, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2020) FOOD RESEARCH INTERNATIONAL. 132.

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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Michael Hinneh, Davy Van de Walle (UGent) , Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Arifin Dwi Saputro (UGent) , Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2019) JOURNAL OF FOOD ENGINEERING. 253. p.59-71

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Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate

Joachim Schouteten (UGent) , Sara De Pelsmaeker (UGent) , Joel Juvinal (UGent) , Sofie Lagast (UGent) , Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2018) BRITISH FOOD JOURNAL. 120(7). p.1489-1503

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Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions

Davy Van de Walle (UGent) , Robbe Heymans (UGent) and Koen Dewettinck (UGent)

(2018) JOURNAL OF FOOD ENGINEERING. 234. p.82-90

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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Dimas Rahadian Aji Muhammad, Arifin Dwi Saputro (UGent) , Hayley Rottiers, Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2018) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 244(7). p.1185-1202

Academic Bibliography

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)

Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate

Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

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