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Key Odorants of Cocoa.
Chetschik I. Chetschik I. Chimia (Aarau). 2021 Nov 24;75(11):981. doi: 10.2533/chimia.2021.981. Chimia (Aarau). 2021. PMID: 34798922 Free article. No abstract available.
Decoding the Fine Flavor Properties of Dark Chocolates.
Ullrich L, Casty B, André A, Hühn T, Steinhaus M, Chetschik I. Ullrich L, et al. Among authors: chetschik i. J Agric Food Chem. 2022 Oct 26;70(42):13730-13740. doi: 10.1021/acs.jafc.2c04166. Epub 2022 Oct 18. J Agric Food Chem. 2022. PMID: 36255101
Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during "Moist Incubation" of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation.
Schlüter A, Hühn T, Kneubühl M, Chatelain K, Rohn S, Chetschik I. Schlüter A, et al. Among authors: chetschik i. J Agric Food Chem. 2020 Sep 23;68(38):10336-10344. doi: 10.1021/acs.jafc.9b06119. Epub 2019 Dec 30. J Agric Food Chem. 2020. PMID: 31885268
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