Daniel Kadow

Fast and neat – Determination of biochemical quality parameters in cocoa using near infrared spectroscopy

Andrea Krähmer, Annika Engel, Daniel Kadow et al. · Food Chemistry · 2015 · 139 citations

Food Chemistry, Engineering, Biochemistry +10

Assessing cocoa aroma quality by multiple analytical approaches

Phuong Diem Tran, Davy Van de Walle, Nathalie De Clercq et al. · Food Research International · 2015 · 79 citations

Food Analysis, Cocoa Aroma Quality, Sensory Science +3

Identification of main fine flavour components in two genotypes of the cocoa tree (Theobroma cacao L.)

Daniel Kadow, Jöerg Bohlmann, Wilberth Phillips et al. · Federal Research Centre for Cultivated Plants (Julius Kühn-Institut) · 2013 · 73 citations · Full text

Food Chemistry, Cocoa Seeds, Cocoa Tree +10

Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) – Reconstruction and guidance of the fermentation process

Daniel Kadow, Nicolas Niemenak, Sascha Rohn et al. · LWT · 2015 · 66 citations

Theobroma Cacao L., Food Fermentation, In Vitro Fermentation +4

New Taste-Active 3-(<i>O</i>-β-<scp>d</scp>-Glucosyl)-2-oxoindole-3-acetic Acids and Diarylheptanoids in <i>Cimiciato</i>-Infected Hazelnuts

Barbara Singldinger, Andreas Dunkel, Dominic Bahmann et al. · Journal of Agricultural and Food Chemistry · 2018 · 39 citations · Full text