Show
Sort by
-
- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
-
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
-
Unraveling roasting-induced cocoa flavor changes : a comparison between conventional and microwave-assisted roasting
(2021) -
- PhD Thesis
- open access
Chemical characteristics of terasi and the impact of some major compounds in terasi on the sensory characteristics of sambal-terasi, a chili sauce
(2020) -
Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk
-
The type of microorganism and substrate determines the odor fingerprint of dried bacteria targeting microbial protein production
-
Roasting-induced changes in cocoa beans with respect to the mood pyramid
-
- Journal Article
- A1
- open access
Uncovering the language of wine experts
-
- Journal Article
- A1
- open access
Production of Lambda(+)(c) baryons in proton-proton and lead-lead collisions at root S-NN=5.02 TeV
-
- Journal Article
- A1
- open access
Study of excited Lambda(0)(b) states decaying to Lambda(0)(b)pi(+)pi(-) in proton-proton collisions at root s=13TeV