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Research Documents: Processing

  • Khuda, S., Slate, A., Pereira, M., Al-Taher, F., Jackson, L., Diaz-Amigo, C., Bigley, E.C. 3rd, Whitaker, T., Williams, K. Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: dark chocolate. J Agric Food Chem. 2012 May 2;60(17):4204-11. Epub 2012 Apr 18.

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  • Jumnongpon, R., Chaiseri, S., Hongsprabhas, P., Healy, J.P., Meade, S.J., Gerrard, J.A. Cocoa protein crosslinking using Maillard chemistry. Food chemistry; 2012; 134 (1); 375-380.

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  • Labbe, D.; Damevin, L.; Vaccher, C.; Morgenegg, C.; Martin, N. Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Quality and Preference, vol. 17, p. 582-589, 2006.

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