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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.
Food Microbiol. 2023 Feb;109:104115. doi: 10.1016/j.fm.2022.104115. Epub 2022 Aug 17.
Food Microbiol. 2023.
PMID: 36309429
Free article.
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: sioriki e.
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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Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review.
Lemarcq V, Van de Walle D, Monterde V, Sioriki E, Dewettinck K.
Lemarcq V, et al. Among authors: sioriki e.
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.
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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.
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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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: sioriki e.
Foods. 2023 Feb 19;12(4):887. doi: 10.3390/foods12040887.
Foods. 2023.
PMID: 36832962
Free PMC article.
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In vitro Anti-atherogenic Properties of N-Heterocyclic Carbene Aurate(I) Compounds.
Sioriki E, Lordan R, Nahra F, van Hecke K, Zabetakis I, Nolan SP.
Sioriki E, et al.
ChemMedChem. 2018 Dec 6;13(23):2484-2487. doi: 10.1002/cmdc.201800601. Epub 2018 Nov 27.
ChemMedChem. 2018.
PMID: 30381909
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Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk.
Megalemou K, Sioriki E, Lordan R, Dermiki M, Nasopoulou C, Zabetakis I.
Megalemou K, et al. Among authors: sioriki e.
Heliyon. 2017 Jan 9;3(1):e00227. doi: 10.1016/j.heliyon.2016.e00227. eCollection 2017 Jan.
Heliyon. 2017.
PMID: 28119955
Free PMC article.
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