Ghent University Academic Bibliography

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Your filters: cql: subject exact "Agriculture and Food Sciences" cql: author exact 000117000992 or (type exact bookEditor and editor exact 000117000992)

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Selection and validation of reference genes for accurate RT-qPCR gene expression normalization in cacao beans during fermentation

Jocelyn De Wever, Tibo De Coninck (UGent) , Helena Everaert (UGent) , Emmanuel Ohene Afoakwa, Frauke Coppieters (UGent) , Hayley Rottiers, Stephen Yaw Opoku, Samuel Lowor, Koen Dewettinck (UGent) , Jo Vandesompele (UGent) , et al.

(2021) TREE GENETICS & GENOMES. 17(1).
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- Journal Article
- A1
- open access
A combined RNA preservation and extraction protocol for gene expression studies in cacao beans

Jocelyn De Wever, Dieter Tulkens (UGent) , Jan Verwaeren (UGent) , Helena Everaert (UGent) , Hayley Rottiers, Koen Dewettinck (UGent) , Steve Lefever (UGent) and Kathy Messens (UGent)

(2020) FRONTIERS IN PLANT SCIENCE. 11.
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The type of microorganism and substrate determines the odor fingerprint of dried bacteria targeting microbial protein production

Myrsini Sakarika (UGent) , Daylan A. Tzompa-Sosa (UGent) , Mathilde Depoortere, Hayley Rottiers, Ramon Ganigué (UGent) , Koen Dewettinck (UGent) and Korneel Rabaey (UGent)

(2020) FEMS MICROBIOLOGY LETTERS. 367(18).
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Genetic classification of Vietnamese cacao cultivars assessed by SNP and SSR markers

Helena Everaert (UGent) , Jocelyn De Wever, Thi Kim Hong Tang, Thi Lam An Vu, Kevin Maebe (UGent) , Hayley Rottiers, Steve Lefever (UGent) , Guy Smagghe (UGent) , Koen Dewettinck (UGent) and Kathy Messens (UGent)

(2020) TREE GENETICS & GENOMES. 16(3).
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Discrimination of cocoa liquors based on their odor fingerprint : a fast GC electronic nose suitability study

Hayley Rottiers, Daylan A. Tzompa-Sosa (UGent) , Liesbet Van de Vyver, Michael Hinneh, Helena Everaert (UGent) , Jocelyn De Wever, Kathy Messens (UGent) and Koen Dewettinck (UGent)

(2019) FOOD ANALYTICAL METHODS. 12(2). p.475-488
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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 (UGent) , 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 (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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- PhD Thesis
- open access
From genetics to flavor dynamics and sensory profiling of fine and bulk Ecuadorian cocoa

Hayley Rottiers

(2019)
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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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- Conference Paper
- C3
Molecular characterization of Theobroma cacao L. clones from Vietnam

Helena Everaert (UGent) , Hayley Rottiers, Jocelyn De Wever, Steve Lefever (UGent) , Frauke Coppieters (UGent) , Pham Hong Duc Phuoc, Ha Lam Thi Viet, Thi Phuong Dung Nguyen, Diem Phuong Tran (UGent) , Koen Dewettinck (UGent) , et al.

(2017) Cocoa Coffee and Tea, 4th International conference, Abstracts.

Academic Bibliography

Selection and validation of reference genes for accurate RT-qPCR gene expression normalization in cacao beans during fermentation

A combined RNA preservation and extraction protocol for gene expression studies in cacao beans

The type of microorganism and substrate determines the odor fingerprint of dried bacteria targeting microbial protein production

Genetic classification of Vietnamese cacao cultivars assessed by SNP and SSR markers

Discrimination of cocoa liquors based on their odor fingerprint : a fast GC electronic nose suitability study

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

From genetics to flavor dynamics and sensory profiling of fine and bulk Ecuadorian cocoa

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

Molecular characterization of Theobroma cacao L. clones from Vietnam

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