Ghent University Academic Bibliography

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2016
- A1
- journalArticle
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review
John Edem Kongor UGent, Michael Hinneh UGent, Davy Van de Walle UGent, Emmanuel Ohene Afoakwa, Pascal Boeckx UGent and Koen Dewettinck UGent (2016) FOOD RESEARCH INTERNATIONAL. 82. p.44-52 Mark
2015
- A1
- journalArticle
Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats
Diem Phuong Tran, Davy Van de Walle UGent, Michael Hinneh UGent, Claudia Delbaere UGent, Nathalie De Clercq, Dung Nhan Tran and Koen Dewettinck UGent (2015) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 117(11). p.1700-1713 Mark
2014
- C3
- conference
Development of stable pralines for the tropics using mango fats
Diem Phuong Tran, Davy Van de Walle UGent, Michael Hinneh UGent, Dung Nhan Tran and Koen Dewettinck UGent (2014) Euro Fed Lipid congress, 12th, Abstracts. Mark
- C3
- conference
Microstructural design of fruit filled pralines for the tropics
Diem Phuong Tran, Davy Van de Walle UGent, Stephanie Coppin, Michael Hinneh UGent, Dung Nhan Tran and Koen Dewettinck UGent (2014) Food Structure and Functionality Forum Symposium, Abstracts. Mark