Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae von Van Durme, Jim, Goiris, Koen, De Winne, Ann, De Cooman, Luc, Muylaert, Koenraad

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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds von Mandha, Juliana, Shumoy, Habtu, Devaere, Jolien, Schouteten, Joachim J., Gellynck, Xavier, de Winne, Ann, Matemu, Athanasia O., Raes, Katleen

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Inline roasting hyphenated with gas chromatography–mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential von Van Durme, Jim, Ingels, Isabel, De Winne, Ann

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Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices von Mandha, Juliana, Abraha, Habtu Shumoy, Devaere, Jolien, Schouteten, Joachim, Gellynck, Xavier, De Winne, Ann De, Matemu, Athanasia O, Raes, Katleen

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Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles von Devaere, Jolien, De Winne, Ann, Dewulf, Lore, Fraeye, Ilse, olji?, Irena, Lauwers, Elsa, de Jong, Andy, Sanctorum, Hermes

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Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango ( Mangifera indica ) Juices von Mandha, Juliana, Shumoy, Habtu, Devaere, Jolien, Schouteten, Joachim J, Gellynck, Xavier, De Winne, Ann, Matemu, Athanasia O, Raes, Katleen

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The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment von Perez-Santaescolastica, Cristina, De Winne, Ann, Devaere, Jolien, Fraeye, Ilse

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Comparing the aromatic profile of seven unheated edible insect species von Perez-Santaescolastica, Cristina, De Winne, Ann, Devaere, Jolien, Fraeye, Ilse

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Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville von Ssepuuya, Geoffrey, Nakimbugwe, Dorothy, De Winne, Ann, Smets, Ruben, Claes, Johan, Van Der Borght, Mik

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Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans von Rottiers, Hayley, Tzompa Sosa, Daylan Amelia, De Winne, Ann, Ruales, Jenny, De Clippeleer, Jessika, De Leersnyder, Ilse, De Wever, Jocelyn, Everaert, Helena, Messens, Kathy, Dewettinck, Koen

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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds von Mandha, Juliana, Shumoy, Habtu, Devaere, Jolien, Schouteten, Joachim J, Gellynck, Xavier, Winne, Ann de, Matemu, Athanasia O, Raes, Katleen

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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature von Hinneh, Michael, Van de Walle, Davy, Tzompa-Sosa, Daylan Amelia, De Winne, Ann, Termote, Sarah, Messens, Kathy, Van Durme, Jim, Afoakwa, Emmanuel Ohene, De Cooman, Luc, Dewettinck, Koen

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Characterization of freeze dried, oven dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical prope... von KHATUN, Habiba, Claes, Johan, Smets, Ruben, De Winne, Ann, Akhtaruzzaman, Mohammad, Van Der Borght, Michael

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Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates) von Hinneh, Michael, Abotsi, Enoch Enorkplim, Van de Walle, Davy, Tzompa-Sosa, Daylan Amelia, De Winne, Ann, Simonis, Julien, Messens, Kathy, Van Durme, Jim, Afoakwa, Emmanuel Ohene, De Cooman, Luc, Dewettinck, Koen

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Assessing cocoa aroma quality by multiple analytical approaches von Tran, Phuong Diem, Van de Walle, Davy, De Clercq, Nathalie, De Winne, Ann, Kadow, Daniel, Lieberei, Reinhard, Messens, Kathy, Tran, Dung Nhan, Dewettinck, Koen, Van Durme, Jim

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Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds von Van Durme, Jim, Nikiforov, Anton, Vandamme, Jeroen, Leys, Christophe, De Winne, Ann

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Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville von Ssepuuya, Geoffrey, Nakimbugwe, Dorothy, De Winne, Ann, Smets, Ruben, Claes, Johan, Van Der Borght, Mik

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Inline roasting hyphenated with GC-MS as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential von Van Durme, Jim, Ingels, Isabel, De Winne, Ann

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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature von Hinneh, Michael, Van de Walle, Davy, Tzompa-Sosa, Daylan Amelia, De Winne, Ann, Termote, Sarah, Messens, Kathy, Van Durme, Jim, Afoakwa, Emmanuel Ohene, De Cooman, Luc, Dewettinck, Koen

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A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars von Rottiers, Hayley, Tzompa Sosa, Daylan Amelia, Lemarcq, Valérie, De Winne, Ann, De Wever, Jocelyn, Everaert, Helena, Bonilla Jaime, Julio Andrés, Dewettinck, Koen, Messens, Kathy

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