Valérie Lemarcq

Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

Dimas Rahadian Aji Muhammad, Valérie Lemarcq, Elien Alderweireldt et al. · Journal of Food Science and Technology · 2019 · 54 citations · Full text

Food Chemistry, Quality Attributes, Food Analysis +3

Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks

Eleni Sioriki, Valérie Lemarcq, Fauzan Alhakim et al. · LWT · 2021 · 39 citations · Full text

Food Chemistry, Cocoa Powder, Cocoa Drinks +1

Roasting-induced changes in cocoa beans with respect to the mood pyramid

Valérie Lemarcq, Emmy Tuenter, Davy Van de Walle et al. · Food Chemistry · 2020 · 36 citations · Full text

Behavioral Sciences, Cocoa Beans, Mood Pyramid +2

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

An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Cristian Díaz-Muñoz, Dario Van de Voorde, Emmy Tuenter et al. · Food Microbiology · 2022 · 33 citations · Full text