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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: 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.
Refining of soy bean oil: detection of DNA.
Gryson N, Ronsse F, Messens K, De Loose M, Verleyen T, Dewettinck K. Gryson N, et al. Among authors: dewettinck k. Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet. 2001;66(3b):417-24. Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet. 2001. PMID: 15954627 No abstract available.
Crystallization behavior of milk fat obtained from linseed-fed cows.
Smet K, Coudijzer K, Fredrick E, De Campeneere S, De Block J, Wouters J, Raes K, Dewettinck K. Smet K, et al. Among authors: dewettinck k. J Dairy Sci. 2010 Feb;93(2):495-505. doi: 10.3168/jds.2009-2588. J Dairy Sci. 2010. PMID: 20105521 Free article.
Consumer perception of bread quality.
Gellynck X, Kühne B, Van Bockstaele F, Van de Walle D, Dewettinck K. Gellynck X, et al. Among authors: dewettinck k. Appetite. 2009 Aug;53(1):16-23. doi: 10.1016/j.appet.2009.04.002. Epub 2009 Apr 14. Appetite. 2009. PMID: 19447521
135 results