Show
Sort by
-
Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review
-
- Journal Article
- A1
- open access
Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices
-
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
-
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
-
Reproducibility trials in a research brewery and effects on the evaluation of hop substances in beer
-
Four insect oils as food ingredient : physical and chemical characterisation of insect oils obtained by an aqueous oil extraction
-
A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars
-
The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process