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Food Chemistry|July 15, 2020
Roasting-induced changes in cocoa beans with respect to the mood pyramidValérie Lemarcq, Emmy Tuenter, Anastasia Bondarenko, et al.
Natural Product Research|April 5, 2021
Novel flavonol-3-O-methylethers from Zanthoxylum pistaciifolium Griseb. (Rutaceae)Yamilé Heredia Díaz, Emmy Tuenter, Jesús Garcia-Díaz, et al.
Food Chemistry|February 3, 2022
The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compoundsEleni Sioriki, Emmy Tuenter, Davy Van de Walle, et al.
Contact Dermatitis|August 22, 2025
1,6-Hexanediol Diacrylate, Isocyanates and Other Skin Sensitizers Are Emerging Contact Allergens in Guardian Glucose SensorsElla Dendooven, Fleur Haentjens, Silada Kanokrungsee, et al.
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