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Heliyon|October 4, 2022
Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean varietyAmandine André, Bettina Casty, Lisa Ullrich, et al.Journal of Agricultural and Food Chemistry|July 23, 2021
Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereofLisa Ullrich, Silva Neiens, Tilo Hühn, et al.Journal of Agricultural and Food Chemistry|October 18, 2022
Decoding the Fine Flavor Properties of Dark ChocolatesLisa Ullrich, Bettina Casty, Amandine André, et al.Journal of Agricultural and Food Chemistry|August 14, 2024
Molecular Aroma Composition of Vanilla Beans from Different OriginsThi Khanh Linh Tran, Ivana Salvatore, Joel Geller, et al.Pageof 1