Jocelyn De Wever

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Hayley Rottiers, Daylan A. Tzompa‐Sosa, Ann De Winne et al. · European Food Research and Technology · 2019 · 103 citations

Food Chemistry, Volatile Compounds, Food Fermentation +4

Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study

Hayley Rottiers, Daylan A. Tzompa‐Sosa, Liesbet Van de Vyver et al. · Food Analytical Methods · 2018 · 63 citations · Full text

Food Authenticity, Food Authentication, Flavoromics +7

A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

Hayley Rottiers, Daylan A. Tzompa‐Sosa, Valérie Lemarcq et al. · European Food Research and Technology · 2019 · 34 citations

Food Chemistry, Multipronged Flavor Comparison, Food Quality +3

The development of a novel SNP genotyping assay to differentiate cacao clones

Jocelyn De Wever, Helena Everaert, Frauke Coppieters et al. · Scientific Reports · 2019 · 20 citations · Full text

Genetic classification of Vietnamese cacao cultivars assessed by SNP and SSR markers

Helena Everaert, Jocelyn De Wever, Thi Kim Hong Tang et al. · Tree Genetics & Genomes · 2020 · 18 citations

Plant Genetics, Vietnamese Cacao Cultivars, Medicine +11