Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization

Determining degree of roasting in cocoa beans by artificial neural network (ANN)‐based electronic nose system and gas chromatography/mass spectrometry (GC/MS)

Particle size measurements and scanning electron microscopy (SEM) of cocoa particles refined/conched by conical and cylindrical roller stone melangers

Sensing fermentation degree of cocoa (Theobroma cacao L.) beans by machine learning classification models based electronic nose system

Characterizing cocoa refining by electronic nose using a Kernel distribution model

Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA)