Xavier Gellynck

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 8

Top Topics

Quality Control

Top Venues

Journal of food science

International journal of food sciences and nutrition

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

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)
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)
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)