Ghent University Academic Bibliography

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Selection and validation of reference genes for accurate RT-qPCR gene expression normalization in cacao beans during fermentation

Jocelyn De Wever, Tibo De Coninck (UGent) , Helena Everaert (UGent) , Emmanuel Ohene Afoakwa, Frauke Coppieters (UGent) , Hayley Rottiers, Stephen Yaw Opoku, Samuel Lowor, Koen Dewettinck (UGent) , Jo Vandesompele (UGent) , et al.

(2021) TREE GENETICS & GENOMES. 17(1).
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The type of microorganism and substrate determines the odor fingerprint of dried bacteria targeting microbial protein production

Myrsini Sakarika (UGent) , Daylan A. Tzompa-Sosa (UGent) , Mathilde Depoortere, Hayley Rottiers, Ramon Ganigué (UGent) , Koen Dewettinck (UGent) and Korneel Rabaey (UGent)

(2020) FEMS MICROBIOLOGY LETTERS. 367(18).
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- Journal Article
- A1
- open access
A combined RNA preservation and extraction protocol for gene expression studies in cacao beans

Jocelyn De Wever, Dieter Tulkens (UGent) , Jan Verwaeren (UGent) , Helena Everaert (UGent) , Hayley Rottiers, Koen Dewettinck (UGent) , Steve Lefever (UGent) and Kathy Messens (UGent)

(2020) FRONTIERS IN PLANT SCIENCE. 11.
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Genetic classification of Vietnamese cacao cultivars assessed by SNP and SSR markers

Helena Everaert (UGent) , Jocelyn De Wever, Thi Kim Hong Tang, Thi Lam An Vu, Kevin Maebe (UGent) , Hayley Rottiers, Steve Lefever (UGent) , Guy Smagghe (UGent) , Koen Dewettinck (UGent) and Kathy Messens (UGent)

(2020) TREE GENETICS & GENOMES. 16(3).
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- PhD Thesis
- open access
From genetics to flavor dynamics and sensory profiling of fine and bulk Ecuadorian cocoa

Hayley Rottiers

(2019)
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- Journal Article
- A1
- open access
The development of a novel SNP genotyping assay to differentiate cacao clones

Jocelyn De Wever, Helena Everaert (UGent) , Frauke Coppieters (UGent) , Hayley Rottiers, Koen Dewettinck (UGent) , Steve Lefever (UGent) and Kathy Messens (UGent)

(2019) SCIENTIFIC REPORTS. 9.
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Discrimination of cocoa liquors based on their odor fingerprint : a fast GC electronic nose suitability study

Hayley Rottiers, Daylan A. Tzompa-Sosa (UGent) , Liesbet Van de Vyver, Michael Hinneh, Helena Everaert (UGent) , Jocelyn De Wever, Kathy Messens (UGent) and Koen Dewettinck (UGent)

(2019) FOOD ANALYTICAL METHODS. 12(2). p.475-488
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A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Hayley Rottiers, Daylan A. Tzompa-Sosa (UGent) , Valérie Lemarcq (UGent) , Ann De Winne, Jocelyn De Wever, Helena Everaert (UGent) , Julio Andrés Bonilla Jaime, Koen Dewettinck (UGent) and Kathy Messens (UGent)

(2019) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 245(11). p.2459-2478
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- Conference Paper
- C3
Fine flavor dynamics during fermentation of Ecuadorian Trinitario cocoa beans

Hayley Rottiers, Daylan A. Tzompa-Sosa (UGent) , Ann De Winne, Jenny Ruales, Jessika De Clippeleer (UGent) , Ilse De Leersnyder (UGent) , Jocelyn De Wever, Helena Everaert (UGent) , Kathy Messens (UGent) and Koen Dewettinck (UGent)

(2019) 5th International Congress on Cocoa Coffee and Tea, Abstracts.
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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Hayley Rottiers, Daylan A. Tzompa-Sosa (UGent) , Ann De Winne, Jenny Ruales, Jessika De Clippeleer (UGent) , Ilse De Leersnyder (UGent) , Jocelyn De Wever, Helena Everaert (UGent) , Kathy Messens (UGent) and Koen Dewettinck (UGent)

(2019) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 245(9). p.1917-1937

Academic Bibliography

Selection and validation of reference genes for accurate RT-qPCR gene expression normalization in cacao beans during fermentation

The type of microorganism and substrate determines the odor fingerprint of dried bacteria targeting microbial protein production

A combined RNA preservation and extraction protocol for gene expression studies in cacao beans

Genetic classification of Vietnamese cacao cultivars assessed by SNP and SSR markers

From genetics to flavor dynamics and sensory profiling of fine and bulk Ecuadorian cocoa

The development of a novel SNP genotyping assay to differentiate cacao clones

Discrimination of cocoa liquors based on their odor fingerprint : a fast GC electronic nose suitability study

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Fine flavor dynamics during fermentation of Ecuadorian Trinitario cocoa beans

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

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