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Alan P McClure, PhD
Alan P McClure, PhD
Patric Chocolate, Patric Food & Beverage Development, Elevated Edibles Experts
Verified email at patricdevelopment.com - Homepage
Title
Cited by
Cited by
Year
Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics
AP McClure, H Hopfer, IU Grün
Current Research in Food Science 5, 167-174, 2022
122022
Quantitative analysis and response surface modeling of important bitter compounds in chocolate made from cocoa beans with eight roast profiles across three origins
AP McClure, CM Spinka, IU Grün
Journal of Food Science 86 (11), 4901-4913, 2021
62021
Roasting and cacao origin affect the formation of volatile organic sulfur compounds in 100% chocolate
AM Wiedemer, AP McClure, E Leitner, H Hopfer
Molecules 28 (7), 3038, 2023
42023
Optimization of Bitterness in Chocolate through Roasting with Analysis of Related Changes in Important Bitter Compounds
AP McClure
University of Missouri-Columbia, 2020
12020
Impact of saignée treatment on Chambourcin fermentation microbiology and final wine quality
M Awale, X Chenggeer, CE Duncan, AP McClure, MT Kwasniewski
American Society for Enology and Viticulture Eastern Section Conference …, 2017
2017
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Articles 1–5