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Gino Vrancken
Gino Vrancken
Barry Callebaut (Belgium)
Chemistry
COCOA BEAN
Biochemistry
Fermentation
Chromatography
4
Papers
101
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Biochemical fate of vicilin storage protein during fermentation and drying of cocoa beans
2016
Food Research International
Neha Kumari
Kouame Jean Kofi
Sergio Grimbs
Roy N. Dsouza
Nikolai Kuhnert
Gino Vrancken
Matthias S. Ullrich
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Citations (25)
Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations
2016
Food Research International
Warren A. John
Neha Kumari
Nina L. Böttcher
Kouame Jean Koffi
Sergio Grimbs
Gino Vrancken
Roy N. Dsouza
Nikolai Kuhnert
Matthias S. Ullrich
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Citations (22)
Identification of novel cocoa flavonoids from raw fermented cocoa beans by HPLC–MSn
2014
Food Research International
Maria A. Patras
Borislav P. Milev
Gino Vrancken
Nikolai Kuhnert
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Citations (40)
Fourier transform ion cyclotron resonance mass spectrometrical analysis of raw fermented cocoa beans of Cameroon and Ivory Coast origin
2014
Food Research International
Borislav P. Milev
Maria A. Patras
Thorsten Dittmar
Gino Vrancken
Nikolai Kuhnert
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Citations (14)
1