Ghent University Academic Bibliography

The impact of pretreatments and starter cultures on the biotransformation of glucosinolates during the fermentation of broccoli stalk

Fanfen Song (UGent) , Imca Sampers (UGent) and Katleen Raes (UGent)

(2026) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 252(3).

Effect of salt, phosphate and protein content on the techno-functionality of plant-based proteins for hybrid meat product formulation

Keshia Broucke (UGent) , Barbara Duquenne, Bavo De Witte, Estelle De Paepe, Stefaan De Smet (UGent) and Geert Van Royen

(2025) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 251(6). p.1117-1126

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Optimizing protein quality : synergies and comparisons of single and combined alternative proteins from diverse sources

Keshia Broucke (UGent) , Simon Van De Walle, Marina Mefleh, Barbara Duquenne, Geert Van Royen and Fatma Boukid

(2024) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 251(1). p.31-43

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Journal Article
A1
open access

Snacks from the sea : a cross-national comparison of consumer acceptance for crackers added with algae

Noemi Sofia Rabitti, Simoun Rainier Bayudan (UGent) , Monica Laureati, Susanne Neugart, Joachim Schouteten (UGent) , Linnea Apelman, Sermin Dahlstedt and Pernilla Sandvik

(2024) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 250(8). p.2193-2209

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Journal Article
A1
open access

Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans

Valérie Lemarcq, Eleni Sioriki (UGent) , Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2022) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 248(9). p.2383-2392

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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

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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Hayley Rottiers, Daylan A. Tzompa-Sosa (UGent) , Ann De Winne, Jenny Ruales, Jessika De Clippeleer (UGent) , Ilse De Leersnyder (UGent) , Jocelyn De Wever, Helena Everaert, Kathy Messens (UGent) and Koen Dewettinck (UGent)

(2019) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 245(9). p.1917-1937

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A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Hayley Rottiers, Daylan A. Tzompa-Sosa (UGent) , Valérie Lemarcq, Ann De Winne, Jocelyn De Wever, Helena Everaert, Julio Andrés Bonilla Jaime, Koen Dewettinck (UGent) and Kathy Messens (UGent)

(2019) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 245(11). p.2459-2478

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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Dimas Rahadian Aji Muhammad, Arifin Dwi Saputro (UGent) , Hayley Rottiers, Davy Van de Walle (UGent) and Koen Dewettinck (UGent)

(2018) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 244(7). p.1185-1202

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Aroma profile and appearance of dark chocolate formulated with palm sugar-sucrose blends

Arifin Dwi Saputro (UGent) , Davy Van de Walle (UGent) , Michael Hinneh, Jim Van Durme and Koen Dewettinck (UGent)

(2018) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 244(7). p.1281-1292

Academic Bibliography

The impact of pretreatments and starter cultures on the biotransformation of glucosinolates during the fermentation of broccoli stalk

Effect of salt, phosphate and protein content on the techno-functionality of plant-based proteins for hybrid meat product formulation

Optimizing protein quality : synergies and comparisons of single and combined alternative proteins from diverse sources

Snacks from the sea : a cross-national comparison of consumer acceptance for crackers added with algae

Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans

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

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Aroma profile and appearance of dark chocolate formulated with palm sugar-sucrose blends

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