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Page 1
Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate.
Food Res Int. 2022 Dec;162(Pt B):112063. doi: 10.1016/j.foodres.2022.112063. Epub 2022 Oct 20.
Food Res Int. 2022.
PMID: 36461389
Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions.
Guckenbiehl Y, Ortner E, Rothkopf I, Schweiggert-Weisz U, Ziegleder G, Buettner A, Naumann-Gola S.
Guckenbiehl Y, et al. Among authors: rothkopf i.
Food Chem. 2024 Mar 30;437(Pt 1):137861. doi: 10.1016/j.foodchem.2023.137861. Epub 2023 Oct 26.
Food Chem. 2024.
PMID: 37922799
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Corrigendum to "Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate" [Food Res. Int. 162 (Part B) (2022) 112063].
Guckenbiehl Y, Martin A, Ortner E, Rothkopf I, Schweiggert-Weisz U, Buettner A, Naumann-Gola S.
Guckenbiehl Y, et al. Among authors: rothkopf i.
Food Res Int. 2023 Jun;168:112757. doi: 10.1016/j.foodres.2023.112757. Epub 2023 Mar 30.
Food Res Int. 2023.
PMID: 37120208
No abstract available.
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The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties.
Senturk Parreidt T, Lindner M, Rothkopf I, Schmid M, Müller K.
Senturk Parreidt T, et al. Among authors: rothkopf i.
Foods. 2019 Jun 11;8(6):203. doi: 10.3390/foods8060203.
Foods. 2019.
PMID: 31212593
Free PMC article.
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