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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. Among authors: dewettinck k. Food Chem. 2020 Dec 1;332:127467. doi: 10.1016/j.foodchem.2020.127467. Epub 2020 Jul 4. Food Chem. 2020. PMID: 32663755
Lipidome of cricket species used as food.
Tzompa-Sosa DA, Dewettinck K, Provijn P, Brouwers JF, de Meulenaer B, Oonincx DGAB. Tzompa-Sosa DA, et al. Among authors: dewettinck k. Food Chem. 2021 Jul 1;349:129077. doi: 10.1016/j.foodchem.2021.129077. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33571921
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: dewettinck k. Food Microbiol. 2023 Feb;109:104115. doi: 10.1016/j.fm.2022.104115. Epub 2022 Aug 17. Food Microbiol. 2023. PMID: 36309429 Free article.
135 results