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Page 1
Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review.
Crit Rev Food Sci Nutr. 2022;62(20):5523-5539. doi: 10.1080/10408398.2021.1887076. Epub 2021 Feb 19.
Crit Rev Food Sci Nutr. 2022.
PMID: 33605811
Review.
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds.
Sioriki E, Tuenter E, de Walle DV, Lemarcq V, Cazin CSJ, Nolan SP, Pieters L, Dewettinck K.
Sioriki E, et al. Among authors: lemarcq v.
Food Chem. 2022 Jul 1;381:132082. doi: 10.1016/j.foodchem.2022.132082. Epub 2022 Jan 6.
Food Chem. 2022.
PMID: 35114618
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Roasting-induced changes in cocoa beans with respect to the mood pyramid.
Lemarcq V, Tuenter E, Bondarenko A, Van de Walle D, De Vuyst L, Pieters L, Sioriki E, Dewettinck K.
Lemarcq V, et al.
Food Chem. 2020 Dec 1;332:127467. doi: 10.1016/j.foodchem.2020.127467. Epub 2020 Jul 4.
Food Chem. 2020.
PMID: 32663755
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Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.
Schouteten JJ, Lemarcq V, Van de Walle D, Sioriki E, Dewettinck K.
Schouteten JJ, et al. Among authors: lemarcq v.
Foods. 2023 Feb 19;12(4):887. doi: 10.3390/foods12040887.
Foods. 2023.
PMID: 36832962
Free PMC article.
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An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
Díaz-Muñoz C, Van de Voorde D, Tuenter E, Lemarcq V, Van de Walle D, Soares Maio JP, Mencía A, Hernandez CE, Comasio A, Sioriki E, Weckx S, Pieters L, Dewettinck K, De Vuyst L.
Díaz-Muñoz C, et al. Among authors: lemarcq v.
Food Microbiol. 2023 Feb;109:104115. doi: 10.1016/j.fm.2022.104115. Epub 2022 Aug 17.
Food Microbiol. 2023.
PMID: 36309429
Free article.
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Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil.
Muhammad DRA, Lemarcq V, Alderweireldt E, Vanoverberghe P, Praseptiangga D, Juvinal JG, Dewettinck K.
Muhammad DRA, et al. Among authors: lemarcq v.
J Food Sci Technol. 2020 May;57(5):1731-1739. doi: 10.1007/s13197-019-04206-6. Epub 2019 Dec 14.
J Food Sci Technol. 2020.
PMID: 32327784
Free PMC article.
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