Research Explorer

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Researcher

Claudia Delbaere

Awards & Distinctions

21 Results

2020

Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

Emmy TuenterClaudia DelbaereAnn De WinneSebastiaan BijttebierDeborah CustersKenn FoubertJim Van DurmeKathy MessensKoen DewettinckLuc Pieters

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2019

Analysis of the volatile and non-volatile fraction of cocoa liquors and chocolates produced with cocoa beans from West-Africa and Ecuador

E. TuenterClaudia DelbaereA. De WinneStijn BijttebierD. CustersK. FoubertJim Van DurmeKoen DewettinckL. Pieters

Using spatial decision models for rank ordering chocolates

Valérie BrisonClaudia DelbaereKoen DewettinckMarc Pirlot

Bookchapter in Advanced studies in multi-criteria decision making

2017

Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?

Sara De PelsmaekerJoachim SchoutetenXavier GellynckClaudia DelbaereNathalie De ClercqAdrienn HegyiTunde KutiFrédéric DepypereKoen Dewettinck

A1 Journal Article in BRITISH FOOD JOURNAL

Quality attributes of dark chocolates formulated with palm sap‑based sugar as nutritious and natural alternative sweetener

Arifin Dwi SaputroDavy Van de WalleRoger AidooMichael Amoafo MensahClaudia DelbaereNathalie De ClercqJim Van DurmeKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

2016

Quality attributes of dark chocolate produced from Vietnamese cocoa liquors

Diem Phuong TranJim Van DurmeDavy Van de WalleAnn de WinneClaudia DelbaereNathalie de ClercqThi Thanh Que PhanCat-Hanh Nguyen PhucDung Nhan TranKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD QUALITY

Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates

Claudia DelbaereDavy Van de WalleFrédéric DepypereXavier GellynckKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

2015

CLA-rich chocolate bar and chocolate paste production and characterization

Sarah MayfieldDavy Van de WalleClaudia DelbaereSara E ShinnAndrew ProctorKoen DewettinckAshok Patel

A1 Journal Article in JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates

Sara De PelsmaekerXavier GellynckClaudia DelbaereNathalie De ClercqKoen Dewettinck

A1 Journal Article in FOOD QUALITY AND PREFERENCE

Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats

Diem Phuong TranDavy Van de WalleMichael HinnehClaudia DelbaereNathalie De ClercqDung Nhan TranKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

2014

Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates

Nathalie De ClercqFrédéric DepypereClaudia DelbaereIngmar NopensHerwig BernaertKoen Dewettinck

A1 Journal Article in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

2013

A discrete stochastic model for oil migration in chocolate-coated confectionery

Pieter Van der WeeënNathalie De ClercqJan BaetensClaudia DelbaereKoen DewettinckBernard De Baets

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

The influence of different storage conditions and fat bloom on sensory characteristics of pralines

Sara De PelsmaekerXavier GellynckClaudia DelbaereNathalie DeclercqRenata JanuszewskaAdrienn HegyiTünde KütiFrédéric DepypereKoen Dewettinck

A4 Journal Article in FOOD SCIENCE AND LAW

2011

Application of theory of planned behaviour in Belgium and Hungary on emotional food

Sara De PelsmaekerXavier GellynckRenata JanuszewskaClaudia DelbaereNathalie De ClercqFrédéric DepypereKoen DewettinckT KutiA Hegyi

Food choice questionnaire revisited in four countries : does it still measure the same?

Renata JanuszewskaZuzanna PieniakWim Verbeke- [Corrigendum additional authors]Sara De PelsmaekerClaudia DelbaereFrédéric DepypereTünde KutiAdrienn HegyiKoen Dewettinck et al.

A1 Journal Article in APPETITE

Quality evaluation of fresh and bloomed filled chocolates in House of Quality

Sara De PelsmaekerXavier GellynckRenata JanuszewskaClaudia DelbaereNathalie De ClercqFrédéric DepypereKoen DewettinckT KutiA Hegyi

2010

Effects of low- and high-temperature storage on oil migration and fat bloom development in filled chocolates

Claudia DelbaereFrédéric DepypereNathalie De ClercqSara De PelsmaekerRenata JanuszewskaXavier GellynckKoen Dewettinck

Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce

Bart HeymanFrédéric DepypereClaudia DelbaereKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Influence of ingredient and storage on sensory characteristics of fresh and bloomed pralines

Sara De PelsmaekerRenata JanuszewskaA HegyiT KutiClaudia DelbaereFrédéric DepypereNathalie De ClercqKoen DewettinckXavier Gellynck

Understanding consumer acceptance and preferences towards chocolate pralines

T KutiA HegyiSara De PelsmaekerRenata JanuszewskaClaudia DelbaereFrédéric DepypereNathalie De ClercqKoen DewettinckXavier Gellynck

2009

Fat bloom and cracking of filled chocolates: issues for the European manufacturer?

Frédéric DepypereClaudia DelbaereNathalie De ClercqKoen Dewettinck