Research Explorer

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Researcher

Valérie Lemarcq

Awards & Distinctions

12 Results

2023

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

Cristian Díaz-MuñozDario Van de VoordeEmmy TuenterValérie LemarcqDavy Van de WalleJosé Pedro Soares MaioAlejandra MencíaCarlos Eduardo HernandezAndrea ComasioEleni Sioriki et al.

A1 Journal Article in FOOD MICROBIOLOGY

Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate

Joachim SchoutetenValérie LemarcqDavy Van de WalleEleni SiorikiKoen Dewettinck

A1 Journal Article in FOODS

2022

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

Valérie LemarcqDavy Van de WalleViena MonterdeEleni SiorikiKoen Dewettinck

A1 Journal Article in CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Valérie LemarcqViena MonterdeEmmy TuenterDavy Van de WalleLuc PietersEleni SiorikiKoen Dewettinck

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans

Valérie LemarcqEleni SiorikiDavy Van de WalleKoen Dewettinck

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Eleni SiorikiEmmy TuenterDavy Van de WalleValérie LemarcqCatherine CazinSteven NolanLuc PietersKoen Dewettinck

A1 Journal Article in FOOD CHEMISTRY

2021

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

Eleni SiorikiValérie LemarcqFauzan AlhakimHarry TriharyogiEmmy TuenterCatherine CazinSteven NolanLuc PietersDavy Van de WalleKoen Dewettinck

A1 Journal Article in LWT-FOOD SCIENCE AND TECHNOLOGY

Unraveling roasting-induced cocoa flavor changes : a comparison between conventional and microwave-assisted roasting

Valérie LemarcqKoen DewettinckEleni Sioriki

2020

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

Dimas Rahadian Aji MuhammadValérie LemarcqElien AlderweireldtPauline VanoverbergheDanar PraseptianggaJoel Garcia JuvinalKoen Dewettinck

A1 Journal Article in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Valérie LemarcqEmmy TuenterAnastasia BondarenkoDavy Van de WalleLuc De VuystLuc PietersEleni SiorikiKoen Dewettinck

A1 Journal Article in FOOD CHEMISTRY

2019

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Hayley RottiersDaylan A. Tzompa-SosaValérie LemarcqAnn De WinneJocelyn De WeverHelena EveraertJulio Andrés Bonilla JaimeKoen DewettinckKathy Messens

A1 Journal Article in EUROPEAN FOOD RESEARCH AND TECHNOLOGY

2017

Effect of cinnamon (Cinnamomum burmanii Blume) essential oils on the textural, rheological, thermal profile and antioxidant activity of white chocolate

Dimas Rahadian Aji MuhammadValérie LemarcqElien AlderweireldtPauline VanoverbergheKoen Dewettinck