Valérie Lemarcq

发表

Roasting-induced changes in cocoa beans with respect to the mood pyramid.

K. Dewettinck, D. Van de Walle, L. De Vuyst, 2020, Food chemistry.

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

K. Dewettinck, K. Messens, A. De Winne, 2019, European Food Research and Technology.

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.

The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds.

K. Dewettinck, S. Nolan, L. Pieters, 2022, Food chemistry.

Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review

K. Dewettinck, D. Van de Walle, Valérie Lemarcq, 2021, Critical reviews in food science and nutrition.

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.

K. Dewettinck, D. Van de Walle, L. De Vuyst, 2022, Food microbiology.

Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans

K. Dewettinck, L. Pieters, D. Walle, 2022, LWT.

Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks

K. Dewettinck, D. Van de Walle, S. Nolan, 2021 .

author-version of: The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds

K. Dewettinck, C. Cazin, D. Walle, 2022 .

Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate

K. Dewettinck, J. Schouteten, D. Van de Walle, 2023, Foods.