Ghent University Academic Bibliography

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Phytochemical profiling by UPLC-ESI-QTOF-MS of Kalaharia uncinata (Schinz) Moldenke, widely used in traditional medicine in DR Congo

Pathy Kibungu Kembelo (UGent) , Emmy Tuenter, Wouter Vanhove (UGent) , Honoré Belesi Katula, Patrick Van Damme (UGent) and Luc Pieters

(2023) CHEMISTRY & BIODIVERSITY. 20(9).
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Phytochemical profiling by UPLC-ESI-QTOF-MS of Commelina africana, widely used in traditional medicine in DR Congo

Pathy Kibungu Kembelo (UGent) , Emmy Tuenter, Wouter Vanhove (UGent) , Honoré Belesi Katula, Patrick Van Damme (UGent) and Luc Pieters

(2023) SOUTH AFRICAN JOURNAL OF BOTANY. 157. p.325-334
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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

Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter, Valérie Lemarcq, Davy Van de Walle (UGent) , José Pedro Soares Maio, Alejandra Mencía, Carlos Eduardo Hernandez, Andrea Comasio, Eleni Sioriki (UGent) , et al.

(2023) FOOD MICROBIOLOGY. 109.
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Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans

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

(2022) LWT-FOOD SCIENCE AND TECHNOLOGY. 159.
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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, Catherine Cazin (UGent) , Steven Nolan (UGent) , Luc Pieters (UGent) and Koen Dewettinck (UGent)

(2022) FOOD CHEMISTRY. 381.
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Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks

Eleni Sioriki (UGent) , Valérie Lemarcq, 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.
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Roasting-induced changes in cocoa beans with respect to the mood pyramid

Valérie Lemarcq, Emmy Tuenter, Anastasia Bondarenko, Davy Van de Walle (UGent) , Luc De Vuyst, Luc Pieters, Eleni Sioriki (UGent) and Koen Dewettinck (UGent)

(2020) FOOD CHEMISTRY. 332.
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Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Emmy Tuenter, Claudia Delbaere (UGent) , Ann De Winne, Sebastiaan Bijttebier, Deborah Custers, Kenn Foubert, Jim Van Durme, Kathy Messens (UGent) , Koen Dewettinck (UGent) and Luc Pieters

(2020) FOOD RESEARCH INTERNATIONAL. 130.
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Dry amorphisation of mangiferin, a poorly water-soluble compound, using mesoporous silica

Adrienn Baán, Peter Adriaensens, Joris Lammens (UGent) , René Delgado Hernandez, Wim Vanden Berghe, Luc Pieters, Chris Vervaet (UGent) and Filip Kiekens

(2019) EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS. 141. p.172-179
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Effect of Pycnogenol® on attention-deficit hyperactivity disorder (ADHD) : study protocol for a randomised controlled trial

Annelies AJ Verlaet, Berten Ceulemans, Helene Verhelst (UGent) , Dirk Van West, Tess De Bruyne, Luc Pieters, Huub FJ Savelkoul and Nina Hermans

(2017) TRIALS. 18.

Academic Bibliography

Phytochemical profiling by UPLC-ESI-QTOF-MS of Kalaharia uncinata (Schinz) Moldenke, widely used in traditional medicine in DR Congo

Phytochemical profiling by UPLC-ESI-QTOF-MS of Commelina africana, widely used in traditional medicine in DR Congo

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

Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans

The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks

Roasting-induced changes in cocoa beans with respect to the mood pyramid

Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Dry amorphisation of mangiferin, a poorly water-soluble compound, using mesoporous silica

Effect of Pycnogenol® on attention-deficit hyperactivity disorder (ADHD) : study protocol for a randomised controlled trial

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