Michael Hinneh

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

Michael Hinneh, Evangeline Semanhyia, Davy Van de Walle et al. · Food Research International · 2018 · 98 citations · Full text

Food Chemistry, Nutrition, Food Analysis +7

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

Controlling the stability of chocolates through the incorporation of soft and hard StOSt‐rich fats

Phuong Diem Tran, Davy Van de Walle, Michael Hinneh et al. · European Journal of Lipid Science and Technology · 2015 · 40 citations

Food Chemistry, Food Colloid, Cb Reference Chocolate +12

Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blends

Arifin Dwi Saputro, Davy Van de Walle, Michael Hinneh et al. · European Food Research and Technology · 2018 · 39 citations

Food Chemistry, Dark Chocolate, Palm Sugar–sucrose Blends +1

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)

Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle et al. · Food Research International · 2019 · 39 citations

Flavoromics, Sensory Science, Flavor Profiles +4