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Project
REVICO, Revisiting Cocoa: Exploiting the full potential of cocoa raw materials through novel processing
Information
Project Team
Outputs and Outcomes
Publications
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
Joachim Schouteten
Valérie Lemarcq
Davy Van de Walle
Eleni Sioriki
Koen Dewettinck
A1
Journal Article
in
FOODS
2023
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds
Eleni Sioriki
Emmy Tuenter
Davy Van de Walle
Valérie Lemarcq
Catherine Cazin
Steven Nolan
Luc Pieters
Koen Dewettinck
A1
Journal Article
in
FOOD CHEMISTRY
2022
Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis : a critical review
Valérie Lemarcq
Davy Van de Walle
Viena Monterde
Eleni Sioriki
Koen Dewettinck
A1
Journal Article
in
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
2022
Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
Eleni Sioriki
Valérie Lemarcq
Fauzan Alhakim
Harry Triharyogi
Emmy Tuenter
Catherine Cazin
Steven Nolan
Luc Pieters
Davy Van de Walle
Koen Dewettinck
A1
Journal Article
in
LWT-FOOD SCIENCE AND TECHNOLOGY
2021
Unraveling roasting-induced cocoa flavor changes : a comparison between conventional and microwave-assisted roasting
Valérie Lemarcq
Koen Dewettinck
Eleni Sioriki
Dissertation
2021