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You searched for: Author/Creator De Winne, Ann

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1. Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques. (July 2019)

3. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans. (September 2018)

8. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates). (June 2020)

10. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature. (November 2019)