J. Juvinal

The Radical Scavenging Activity and Thermal Stability of Cinnamon Extract-Loaded Nanoparticles

K. Dewettinck, D. Muhammad, J. Juvinal, 2020 .

Farmers’ adoption of agricultural innovations: A systematic review on willingness to pay studies

H. De Steur, X. Gellynck, D. Ongeng, 2020, Outlook on Agriculture.

Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

K. Dewettinck, D. Muhammad, J. Juvinal, 2019, Journal of Food Science and Technology.

Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

H. Steur, W. Verbeke, X. Gellynck, 2016 .

Influence of chocolate texture on Belgian consumers' emotions and affective ratings

X. Gellynck, J. Schouteten, J. Juvinal, 2014 .

FACULTY OF BIOSCIENCE ENGINEERING INTERUNIVERSITY PROGRAMME (IUPFOOD) MASTER OF SCIENCE IN FOOD TECHNOLOGY Major: Food Science and Technology Academic year 2012-2013 INFLUENCE OF CHOCOLATE TEXTURE ON BELGIAN CONSUMER’S EMOTIONS AND AFFECTIVE RATINGS

X. Gellynck, J. Juvinal, Sara de Pelsmaeker, 2013 .

Influence of sensory attributes on consumers’ emotions and hedonic liking of chocolate

K. Dewettinck, X. Gellynck, S. Lagast, 2018, British Food Journal.