Real-time PCR assay for the simultaneous quantification of nitrifying and denitrifying bacteria in activated sludge by Geets, Joke, de Cooman, Michaël, Wittebolle, Lieven, Heylen, Kim, Vanparys, Bram, De Vos, Paul, Verstraete, Willy, Boon, Nico

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Nitrate-reducing, sulfide-oxidizing bacteria as microbial oxidants for rapid biological sulfide removal by De Gusseme, Bart, De Schryver, Peter, De Cooman, Michaël, Verbeken, Kim, Boeckx, Pascal, Verstraete, Willy, Boon, Nico

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Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans by Hinneh, Michael, Semanhyia, Evangeline, Van de Walle, Davy, De Winne, Ann, Tzompa-Sosa, Daylan Amelia, Scalone, Gustavo Luis Leonardo, De Meulenaer, Bruno, Messens, Kathy, Van Durme, Jim, Afoakwa, Emmanuel Ohene, De Cooman, Luc, Dewettinck, Koen

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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature by Hinneh, Michael, Van de Walle, Davy, Tzompa-Sosa, Daylan Amelia, De Winne, Ann, Termote, Sarah, Messens, Kathy, Van Durme, Jim, Afoakwa, Emmanuel Ohene, De Cooman, Luc, Dewettinck, Koen

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Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates) by Hinneh, Michael, Abotsi, Enoch Enorkplim, Van de Walle, Davy, Tzompa-Sosa, Daylan Amelia, De Winne, Ann, Simonis, Julien, Messens, Kathy, Van Durme, Jim, Afoakwa, Emmanuel Ohene, De Cooman, Luc, Dewettinck, Koen

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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques by Hinneh, Michael, Van de Walle, Davy, Haeck, Julie, Abotsi, Enoch Enorkplim, De Winne, Ann, Saputro, Arifin Dwi, Messens, Kathy, Van Durme, Jim, Afoakwa, Emmanuel Ohene, De Cooman, Luc, Dewettinck, Koen

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Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II: Quality and sensory profiling of chocolates)... by Hinneh, Michael, Abotsi, Enoch Enorkplim, Van de Walle, Davy, Tzompa-Sosa, Daylan Amelia, De Winne, Ann, Simonis, Julien, Messens, Kathy, Van Durme, Jim, Afoakwa, Emmanuel Ohene, De Cooman, Luc, Dewettinck, Koen

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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques by Hinneh, Michael, Van de Walle, Davy, Tzompa-Sosa, Daylan Amelia, Haeck, Julie, Abotsi, Enoch Enorkplim, De Winne, Ann, Messens, Kathy, Van Durme, Jim, Afoakwa, Emmanuel Ohene, De Cooman, Luc, Dewettinck, Koen

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A High-Resolution Mass Sensor Based on Two Thermal Piezoresistive Self-Sustained Resonators Coupled via An Arching Membrane by Quan, Aojie, Zhang, Hemin, Wang, Chen, Burssens, Jan-Willem, Wang, Linlin, Wang, Chenxi, Cooman, Michel De, Kraft, Michael

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Book Reviews by Abbink, G.J., Schoffeleers, J.M., Brana-Shute, Gary, Levine, Barry B., Groenendael, Victoria M. Clara, Spitzing, Günter, Dusseldorp, Dirk, Galjart, B., Dijk, C., Bruin, R., Hagesteijn, R., Sarkar, H.B., Hekker, M., Price, S., Siregar, S.R., Josselin de Jong, P.E., Begum Karim, Wazir-Jahan, Kloos, Peter, Alexander, Paul, Brow, James, Cesara, Manda, Kuper, Adam, Ridder, Rob, Swann, Brian, Steinhauer, H., Tjurin, V.A., Swellengrebel, J.L., Kapita, Oe. H., Cooman, Michael, Zanen, Sj. M., Burton, John W.

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Book Reviews by Abbink, G.J., Schoffeleers, J.M., Brana-Shute, Gary, Levine, Barry B., Groenendael, Victoria M. Clara, Spitzing, Günter, Dusseldorp, Dirk, Galjart, B., Dijk, C., Bruin, R., Hagesteijn, R., Sarkar, H.B., Hekker, M., Price, S., Siregar, S.R., Josselin de Jong, P.E., Begum Karim, Wazir-Jahan, Kloos, Peter, Alexander, Paul, Brow, James, Cesara, Manda, Kuper, Adam, Ridder, Rob, Swann, Brian, Steinhauer, H., Tjurin, V.A., Swellengrebel, J.L., Kapita, Oe. H., Cooman, Michael, Zanen, Sj. M., Burton, John W.

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