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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- Journal Article
- A1
- open access
Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profile

Qiqiong Li (UGent) , Jan Stautemas (UGent) , Stanley Omondi Onyango, Marjan De Mey (UGent) , Dries Duchi (UGent) , Emmy Tuenter, Nina Hermans, Patrick Calders (UGent) and Tom Van de Wiele (UGent)

(2023) FOOD CHEMISTRY. 408.
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- Journal Article
- A1
- open access
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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- A1
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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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- A1
- open access
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.

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

Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profile

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

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

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