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- Journal Article
- A1
- open access
Does award and origin labeling influence consumers' willingness-to-pay beyond sensory cues? An experimental auction on improved Philippine tablea (cocoa liquor)
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- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
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Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress
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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review
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Effect of tasting and flavour on chocolate-evoked emotions by consumers
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Impact of emotional state on consumers’ emotional conceptualizations of dark chocolate using an emoji-based questionnaire
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- Journal Article
- A1
- open access
Adolescents' dietary polyphenol intake in relation to serum total antioxidant capacity : the HELENA study
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- Journal Article
- A1
- open access
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
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Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods
(2021) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 38(11). p.1853-1866 -
- Journal Article
- A1
- open access
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
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Challenges of pairing chocolates and nuts : perceptions, interactions and dynamics of contrasting chocolates with nuts
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Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate
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Detection threshold of chocolate graininess : machine vs human
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Evaluation of the effects of pod storage and roasting on Ghanaian cocoa and chocolate quality
(2020) -
Roasting-induced changes in cocoa beans with respect to the mood pyramid
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I : aroma profiling of chocolates)
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- Journal Article
- A1
- open access
The development of a novel SNP genotyping assay to differentiate cacao clones
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- PhD Thesis
- open access
Functionality of cinnamon (nano)particles in cocoa-based systems
(2019) -
Development of a sensory wheel and lexicon for chocolate
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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles
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Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
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Influence of sensory attributes on consumers' emotions and hedonic liking of chocolate
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- Journal Article
- A1
- open access
Training response inhibition to reduce food consumption : mechanisms, stimulus specificity and appropriate training protocols
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Biocatalytic synthesis of the rare sugar kojibiose : process scale-up and application testing
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Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?
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Is taste the key driver for consumer preference? : a conjoint analysis study
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Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review
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- Journal Article
- A1
- open access
Relevance of microbial finished product testing in food safety management
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- Conference Paper
- C3
- open access
Palm sap-based sugar and its potency as chocolate sweetener
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Innovative formula in chocolate manufacture: an overview and future perspective
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Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates
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Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
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Functionality of cocoa butter equivalents in chocolate products
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- PhD Thesis
- open access
Understanding sensory analysis in consumer-driven product development in chocolate confectionary
(2016) -
- PhD Thesis
- open access
Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate
(2015) -
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
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Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats
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Influence of conching conditions on the formation of volatile components in dark chocolate
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Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing
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Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics
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A discrete stochastic model for oil migration in chocolate-coated confectionery
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- Conference Paper
- C3
- open access
Potential of milk polar lipids in chocolate products: sensory and instrumental evaluation
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Dark chocolate's compositional effects revealed by oscillatory rheology
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A CA-based model describing fat bloom in chocolate
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Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria
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Chocolate yield stress as measured by oscillatory rheology
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Detection of low numbers of healthy and sub-lethally injured Salmonella enterica in chocolate
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Influence of cocoa components on the PCR detection of soy lecithin DNA
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Prediction of migration fat bloom on chocolate
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Influence of chemical composition on the isothermal cocoa butter crystallization
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Sensory segments in preference for plain chocolate across Belgium and Poland
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Quality function deployment in the chocolate industry