Ghent University Academic Bibliography

Journal Article
A1
open access

Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

Sarah Schroeder (UGent) , Anna Naemi Beiner, Ute Bindrich, Koen Dewettinck (UGent) , Knut Franke, Volker Heinz, Davy Van de Walle (UGent) and Dana Middendorf

(2024) FOOD STRUCTURE-NETHERLANDS. 40.

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Journal Article
A1
open access

Sensory attributes of fine flavor cocoa beans and chocolate : a systematic literature review

Desiana Nuriza Putri (UGent) , Hans De Steur (UGent) , Joel Juvinal, Xavier Gellynck (UGent) and Joachim Schouteten (UGent)

(2024) JOURNAL OF FOOD SCIENCE. 89(4). p.1917-1943

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Journal Article
A1
open access

Discovering fine flavour in Asian single-origin cocoa : fast GC electronic-nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines

Joel Juvinal, Joachim Schouteten (UGent) , Dimas Rahadian Aji Muhammad, Geraldine G. Tayag, Alma A. de Leon, Hans De Steur (UGent) , Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2024) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 59(10). p.7852-7864

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Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques

Nathaniel Hendrik, Ivana Penagos Dordevic (UGent) , Fien De Witte (UGent) , Davy Van de Walle (UGent) , Flavio H. Marchesini (UGent) and Koen Dewettinck (UGent)

(2024) FOOD AND BIOPROCESS TECHNOLOGY. 17(8). p.2181-2205

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Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter

Nathaniel Hendrik, Flavio H. Marchesini (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2023) FOOD ANALYTICAL METHODS. 16(9-10). p.1555-1570

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Journal Article
A1
open access

Evaluation of blood pressure lowering effects of cocoa flavanols in diabetes mellitus : a systematic review and meta-analysis

Anouk Tanghe, Elsa Heyman, Karsten Vanden Wyngaert (UGent) , Ans Van Ginckel (UGent) , Bert Celie, Ernst Rietzschel (UGent) , Patrick Calders (UGent) and Samyah Shadid

(2021) JOURNAL OF FUNCTIONAL FOODS. 79.

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Boosting service performance by dark chocolate seduction

Nanouk Verhulst (UGent) , Hendrik Slabbinck (UGent) and Iris Vermeir (UGent)

(2019) JOURNAL OF SERVICES MARKETING. 33(5). p.576-588

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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, Jocelyn De Wever, Kathy Messens (UGent) and Koen Dewettinck (UGent)

(2019) FOOD ANALYTICAL METHODS. 12(2). p.475-488

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Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

Arifin Dwi Saputro (UGent) , Davy Van de Walle (UGent) , Bobby Antan Caiquo, Michael Hinneh, Martina Kluczykoff and Koen Dewettinck (UGent)

(2019) LWT-FOOD SCIENCE AND TECHNOLOGY. 100. p.10-19

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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

Michael Hinneh, Davy Van de Walle (UGent) , Daylan A. Tzompa-Sosa (UGent) , Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Kathy Messens (UGent) , Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, et al.

(2019) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 245(4). p.837-852

Academic Bibliography

Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material

Sensory attributes of fine flavor cocoa beans and chocolate : a systematic literature review

Discovering fine flavour in Asian single-origin cocoa : fast GC electronic-nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines

Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques

Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter

Evaluation of blood pressure lowering effects of cocoa flavanols in diabetes mellitus : a systematic review and meta-analysis

Boosting service performance by dark chocolate seduction

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

Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques

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