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- Journal Article
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- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
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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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- Journal Article
- A1
- open access
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
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- 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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Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate
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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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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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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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- 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