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Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.
Hinneh M, Semanhyia E, Van de Walle D, De Winne A, Tzompa-Sosa DA, Scalone GLL, De Meulenaer B, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K. Hinneh M, et al. Among authors: scalone gll. Food Res Int. 2018 Sep;111:607-620. doi: 10.1016/j.foodres.2018.05.064. Epub 2018 May 26. Food Res Int. 2018. PMID: 30007725
Cocoa-specific flavor components and their peptide precursors.
Scalone GLL, Textoris-Taube K, De Meulenaer B, De Kimpe N, Wöstemeyer J, Voigt J. Scalone GLL, et al. Food Res Int. 2019 Sep;123:503-515. doi: 10.1016/j.foodres.2019.05.019. Epub 2019 May 13. Food Res Int. 2019. PMID: 31284999