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Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques
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- Journal Article
- A1
- open access
Salmonella prevalence in raw cocoa beans and a microbiological risk assessment to evaluate the impact of cocoa liquor processing on the reduction of Salmonella
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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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- 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
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
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Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter
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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