Ghent University Academic Bibliography

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 (UGent) , Kathy Messens (UGent) and Koen Dewettinck (UGent)

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

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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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A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Hayley Rottiers, Daylan A. Tzompa-Sosa (UGent) , Valérie Lemarcq (UGent) , Ann De Winne, Jocelyn De Wever, Helena Everaert (UGent) , 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

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Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement

Arifin Dwi Saputro (UGent) , Davy Van de Walle (UGent) , Sheida Kadivar (UGent) , Mohd Dona Bin Sintang (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2017) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 243(10). p.1729-1738

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Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener

Arifin Dwi Saputro (UGent) , Davy Van de Walle (UGent) , Roger Aidoo (UGent) , Michael Amoafo Mensah, Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) , Jim Van Durme and Koen Dewettinck (UGent)

(2017) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 243(2). p.177-191

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Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate

Arifin Dwi Saputro (UGent) , Davy Van de Walle (UGent) , Sheida Kadivar (UGent) , Michael Amoafo Mensah, Jim Van Durme and Koen Dewettinck (UGent)

(2017) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 243(6). p.955-967

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Functionality of cocoa butter equivalents in chocolate products

Nathalie De Clercq (UGent) , Sheida Kadivar (UGent) , Davy Van de Walle (UGent) , Sara De Pelsmaeker (UGent) , Xavier Gellynck (UGent) and Koen Dewettinck (UGent)

(2016) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 243(2). p.309-321

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Journal Article
A1
open access

New trait-specific qualitative SYBR®Green qPCR methods to expand the panel of GMO screening methods used in the CoSYPS

Sylvia Broeders, Marie-Alice Fraiture (UGent) , Els Vandermassen, Maud Delvoye, Elodie Barbau-Piednoir, Antoon Lievens and Nancy Roosens

(2015) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 241(2). p.275-287

Academic Bibliography

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

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

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

Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement

Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener

Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate

Functionality of cocoa butter equivalents in chocolate products

New trait-specific qualitative SYBR®Green qPCR methods to expand the panel of GMO screening methods used in the CoSYPS

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