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NPJ Science of Food|August 18, 2023
Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foodsJohannes Burkard, Lucas Kohler, Tanja Berger, et al.
Scientific Reports|April 8, 2024
Exploring the effects of structure and melting on sweetness in additively manufactured chocolateJohannes Burkard, Lucas Kohler, Sophia Caciagli, et al.
Scientific Reports|July 19, 2018
Enhancing enterocyte fatty acid oxidation in mice affects glycemic control depending on dietary fatDeepti Ramachandran, Rosmarie Clara, Shahana Fedele, et al.
Nature Food|May 21, 2024
Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolateKim Mishra, Ashley Green, Johannes Burkard, et al.
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