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Citations per year
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Cited by
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Since 2019
Citations
23
23
h-index
3
3
i10-index
1
1
0
12
6
2022
2023
2024
5
11
6
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2 articles
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Co-authors
Ingolf Gruen
University of Missouri
Verified email at missouri.edu
Helene Hopfer
Penn State University
Verified email at psu.edu
Misha T. Kwasniewski
The Pennsylvania State University
Verified email at psu.edu
Mani Awale
Bayer Crop Science
Verified email at bayer.com
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Alan P McClure, PhD
Patric Chocolate, Patric Food & Beverage Development, Elevated Edibles Experts
Verified email at patricdevelopment.com -
Homepage
chocolate
bitterness
sensory analysis
cannabis science
statistical learning
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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
12
2022
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
6
2021
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
4
2023
Optimization of Bitterness in Chocolate through Roasting with Analysis of Related Changes in Important Bitter Compounds
AP McClure
University of Missouri-Columbia
, 2020
1
2020
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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