Joachim J Schouteten

ResearcherID Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 19

Top Venues

Journal of food science

Foods (Basel, Switzerland)

International journal of food sciences and nutrition

Universiteit Gent

Ghent University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universiteit Gent Sep 27 2016

Belgium

Postdoctoral researcher :: Agricultural economics

Universiteit Gent Oct 15 2012 - Sep 26 2016

Belgium

PhD student :: Agricultural economics

Education History

Ghent University Oct 15 2012 - Sep 26 2016

Belgium

PHD :: Agricultural economics

Publications

Desiana Nuriza Putri, Hans De Steur, Joel G Juvinal, Xavier Gellynck, Joachim J Schouteten
Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. Journal of food science 89 (4) (2024)
Desiana Nuriza Putri, Hans De Steur, Joel G Juvinal, Xavier Gellynck, Joachim J Schouteten
Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. Journal of food science (2024)
Giovanni Sogari, Simona Grasso, Vincenzina Caputo, Miguel I Gómez, Cristina Mora, Joachim J Schouteten
Sensory, emotional, and appropriateness of plant- and meat-based burgers. Journal of food science (2024)
Giovanni Sogari, Simona Grasso, Vincenzina Caputo, Miguel I Gómez, Cristina Mora, Joachim J Schouteten
Sensory, emotional, and appropriateness of plant- and meat-based burgers. Journal of food science 89 (5) (2024)
Giovanni Sogari, Simona Grasso, Vincenzina Caputo, Miguel I Gómez, Cristina Mora, Joachim J Schouteten
Sensory, emotional, and appropriateness of plant- and meat-based burgers. Journal of food science 89 (5) (2024)
Desiana Nuriza Putri, Hans De Steur, Joel G Juvinal, Xavier Gellynck, Joachim J Schouteten
Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. Journal of food science 89 (4) (2024)
Desiana Nuriza Putri, Hans De Steur, Joel G Juvinal, Xavier Gellynck, Joachim J Schouteten
Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. Journal of food science 89 (4) (2024)
Desiana Nuriza Putri, Hans De Steur, Joel G Juvinal, Xavier Gellynck, Joachim J Schouteten
Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. Journal of food science 89 (4) (2024)
Desiana Nuriza Putri, Hans De Steur, Joel G Juvinal, Xavier Gellynck, Joachim J Schouteten
Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. Journal of food science 89 (4) (2024)
Desiana Nuriza Putri, Hans De Steur, Joel G Juvinal, Xavier Gellynck, Joachim J Schouteten
Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review. Journal of food science 89 (4) (2024)
Joel G Juvinal, Hans De Steur, Joachim J Schouteten, Dimas Rahadian Aji Muhammad, Alma A De Leon, Koen Dewettinck, Xavier Gellynck
Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo ( Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder. Foods (Basel, Switzerland) 12 (9) (2023)
Joachim J Schouteten, Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki, Koen Dewettinck
Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate. Foods (Basel, Switzerland) 12 (4) (2023)
Joel G Juvinal, Hans De Steur, Joachim J Schouteten, Dimas Rahadian Aji Muhammad, Alma A De Leon, Koen Dewettinck, Xavier Gellynck
Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo ( Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder. Foods (Basel, Switzerland) 12 (9) (2023)
Joachim J Schouteten, Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki, Koen Dewettinck
Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate. Foods (Basel, Switzerland) 12 (4) (2023)
Joachim J Schouteten, Fabien Llobell, Sok L Chheang, David Jin, Sara R Jaeger
Emoji meanings (pleasure-arousal-dominance dimensions) in consumer research: Between-country and interpersonal differences. Journal of food science (2022)
Juliana Mandha, Habtu Shumoy, Jolien Devaere, Joachim J Schouteten, Xavier Gellynck, Ann De Winne, Athanasia O Matemu, Katleen Raes
Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango ( Mangifera indica ) Juices. Foods (Basel, Switzerland) 11 (3) (2022)
Daylan A Tzompa-Sosa, Paul Provijn, Xavier Gellynck, Joachim J Schouteten
Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home. Journal of food science (2022)
Sara R Jaeger, David Jin, Grace S Ryan, Joachim J Schouteten
Emoji for Food and Beverage Research: Pleasure, Arousal and Dominance Meanings and Appropriateness for Use. Foods (Basel, Switzerland) 10 (11) (2021)
Sofie Lagast, Hans De Steur, Joachim J Schouteten, Xavier Gellynck
A comparison of two low-calorie sweeteners and sugar in dark chocolate on sensory attributes and emotional conceptualisations. International journal of food sciences and nutrition 69 (3) (2017)

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Publication Activity (10 Years)

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Joachim J Schouteten