Résultats pour : "Propriété organoleptique"

Establishing the linkage between eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: Implications for cassava breeding. Alamu Emmanuel Oladeji, Teeken Béla, Ayetigbo Oluwatoyin, Adesokan Michael, Kayondo Ismail Siraj, Chijioke Ugo, Madu Chijioke, Okoye Benjamin, Abolore Bello, Njoku Damian, Rabbi Ismai, Egesi Chiedozie, Ndjouenkeu Robert, Bouniol Alexandre, De Sousa Kauê, Dufour Dominique, Maziya‐Dixon Busie. 2023. Journal of the Science of Food and Agriculture, 13 p.

Review flash vacuum expansion: Effect on physicochemical, biochemical and sensory parameters in fruit processing. Ayala-Zavala Jesús, Castillo-Romero Teresita de Jesús, Salgado-Cervantes Marco, Marin-Castro Ubaldo Richard, Vargas-Ortiz Manuel, Pallet Dominique, Servent Adrien. 2023. Food Reviews International, 35 p.

Sensory characterization of the perceived quality of East African Highland Cooking Bananas (Matooke). Khakasa Elizabeth, Muyanja Charles, Mugabi Robert, Bugaud Christophe, Forestier-Chiron Nelly, Uwimana Brigitte, Arinaitwe Ivan Kabiita, Nowakunda Kephas. 2023. Journal of the Science of Food and Agriculture, 19 p.

Sensory quality of coffee beverrage produced thereof linked to the inhibition of molds growth and ochratoxin a removal from coffee cherries using lactobacillus plantarum strains. Beugre Guézéré Corinne, Kadjo Adobi Christian, Yao Konan Mathurin, Koné Koumba Maî, Piro-Metayer Isabelle, Poss Charlie, Durand Noël, Fontana Angélique, Guehi Tagro Simplice. 2023. Current Journal of Applied Science and Technology, 42 (13) : 10-20.

Detection of dynamic QTLs for traits related to organoleptic quality during banana ripening. Biabiany Stella, Araou Emilie, Cormier Fabien, Martin Guillaume, Carreel Françoise, Hervouet Catherine, Salmon Frédéric, Efile Jean-Claude, Lopez-Lauri Félicie, D'Hont Angélique, Lechaudel Mathieu, Ricci Sébastien. 2022. Scientia Horticulturae, 293:110690, 13 p.

Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate. Kouassi Ange Didier Dominique, Koné Koumba Maî, Assi-Clair Brice Judicaël, Lebrun Marc, Maraval Isabelle, Boulanger Renaud, Fontana Angélique, Guehi Tagro Simplice. 2022. Journal of Food Science and Technology, 59 : 4466-4478.

Faeces' odours attract gregarious locust hoppers. Vernier Camille, Barthès Nicolas, Chapuis Marie-Pierre, Foucaud Julien, Huguenin Joris, Leménager Nicolas, Piou Cyril. 2022. Journal of Insect Physiology, 143:104454, 10 p.

How cold storage influences physicochemical properties of mango cv. 'Kent' according to the density. Hor Sivmey, Lechaudel Mathieu, Lebrun Marc, Avallone Sylvie, Bugaud Christophe. 2022. Fruits, 77 (3) : 1-11.

Impact of cooking and drying operations on color, curcuminoids, and aroma of Curcuma longa L. Yin Molika, Weil Mathieu, Avallone Sylvie, Lebrun Marc, Conejero Geneviève, In Sokneang, Bohuon Philippe. 2022. Journal of Food Processing and Preservation, 46 (5):e16643, 11 p.

Influence of the rootstock and the ploidy level of the scion and the rootstock on sweet orange (Citrus sinensis) peel essential oil yield, composition and aromatic properties. Ferrer Vincent, Paymal Noémie, Quinton Carole, Costantino Gilles, Paoli Mathieu, Froelicher Yann, Ollitrault Patrick, Tomi Félix, Luro François. 2022. Agriculture (Basel), 12 (2), n.spéc. Recent Advances in Breeding, Genetics and Omics of Citrus:214, 14 p.

Setting up a diagram process for the elaboration of a new plant‐based beverage from Pinus halepensis seeds: Selection of unit operations and their conditions. Abbou Amina, Kadri Nabil, Servent Adrien, Ricci Julien, Madani Khodir, Dornier Manuel, Collignan Antoine, Achir Nawel. 2022. Journal of Food Process Engineering, 45 (2):e13943, 13 p.

Shaded-coffee: A nature-based strategy for coffee production under climate change? A review. Koutouleas Athina, Sarzynski Thuan, Bordeaux Mélanie, Skovmand Bosselmann Aske, Campa Claudine, Etienne Hervé, Turreira-Garcia Nerea, Rigal Clément, Vaast Philippe, Cochicho Ramalho José, Marraccini Pierre, Raebild Anders. 2022. Frontiers in Sustainable Food Systems, 6:877476, 21 p.

Towards smart and sustainable development of modern berry cultivars in Europe. Senger Elisa, Osorio Sonia, Olbricht Klaus, Shaw Paul, Denoyes Béatrice, Davik Jahn, Predieri Stefano, Karhu Saila, Raubach Sebastian, Lippi Nico, Höfer Monika, Cockerton Helen, Pradal Christophe, Kafkas Ebru, Litthauer Suzanne, Usadel Björn, Mezzetti Bruno. 2022. Plant Journal, 11 (5) : 1238-1251.

The parasitoid Dolichogenidea gelechiidivoris eavesdrops on semiochemicals from its host Tuta absoluta and tomato. Ayelo Pascal Mahukpe, Mohamed Samira A., Chailleux Anaïs, Yusuf Abdullahi A., Pirk Christian W.W., Deletre Emilie. 2022. Journal of Pest Science, 95 : 633-652.

Analysis of consumer-oriented quality characteristics of raw and boiled plantains in Cameroon: Implication for breeding. Ngoh Newilah Gérard, Kendine Vepowo Cédric, Takam Ngouno Annie, Bouniol Alexandre, Rolland-Sabaté Agnès, Meli Meli Vivien, Yong Lemoumoum Judéon Socrates, Forsythe Lora, Dufour Dominique, Fliedel Geneviève. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1135-1147.

Arabica-like flavour in a heat-tolerant wild coffee species. Davis Aaron P., Mieulet Delphine, Moat Justin, Sarmu Daniel, Haggar Jeremy. 2021. Nature Plants, 7 : 413-418.

Assessment of end user traits and physicochemical qualities of cassava flour: A case of Zombo district, Uganda. Nanyonjo Ann Ritah, Kawuki Robert Sezi, Kyazze Florence, Esuma Williams, Wembabazi Enoch, Dufour Dominique, Nuwamanya Ephraim, Tufan Hale. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1289-1297.

Boiled yam end-user preferences and implications for trait evaluation. Honfozo Fifamè Laurenda, Adinsi Laurent, Bouniol Alexandre, Adétonah Sounkoura, Forsythe Lora, Kleih Ulrich, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Akissoé Noël. 2021. International Journal of Food Science and, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1447-1457.

Characterization of odor-active compounds of Ichang lemon (Citrus wilsonii Tan.) and identification of its genetic interspecific origin by DNA genotyping. Demarcq Benoit, Cavailles Margaux, Lambert Laetitia, Schippa Christine, Ollitrault Patrick, Luro François. 2021. Journal of Agricultural and Food Chemistry, 69 (10) : 3175-3188.

Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. Mwanga Robert O. M., Mayanja Sarah, Swanckaert Jolien, Nakitto Mariam, Zum Felde Thomas, Grüneberg Wolfgang, Mudege Netsayi, Moyo Mukani, Banda Linly, Tinyiro Samuel Edgar, Kisakye Sarah, Bamwirire David, Anena Béatrice, Bouniol Alexandre, Magala Damalie Babirye, Yada Bernard, Carey Edward, Andrade Maria, Johanningsmeier Suzanne D., Forsythe Lora, Fliedel Geneviève, Muzhingi Tawanda. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1385-1398.

Effect of the length of the flowering-harvest interval on the ripening and quality of the 'Kent' mango in Côte d'ivoire. Konan Koffi Jean Mathias, Soro Dogniméton, Fondio Lassina, N'Da Adopo Achille, Malézieux Eric, Faye Emile. 2021. Journal of Experimental Biology and Agricultural Sciences, 9 (2) : 138-146.

Enhancement of fine flavour cocoa attributes under a controlled postharvest process. Santander Margareth, Vaillant Fabrice, Sinuco Diana, Rodríguez Jader, Escobar Sebastián. 2021. Food Research International, 143:110236, 13 p.

From cassava to gari: Mapping of quality characteristics and end-user preferences in Cameroon and Nigeria. Ndjouenkeu Robert, Ngoualem Kegah Franklin, Teeken Béla, Okoye Benjamin, Madu Tessy, Olamide Olaosebikan Deborah, Chijioke Ugo, Bello Abolore, Oluwaseun Osunbade Adebowale, Owoade Durodola, Takam‐Tchuente Noel Hubert, Biaton Njeufa Esther, Nguiadem Chomdom Isabelle Linda, Forsythe Lora, Maziya‐Dixon Busie, Fliedel Geneviève. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1223-1238.

Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value. Soto Retana Marvin, Pérez Ana Mercedes, Servent Adrien, Vaillant Fabrice, Achir Nawel. 2021. Journal of Food Engineering, 299:110514, 12 p.

Multi-block classification of chocolate and cocoa samples into sensory poles. Biancolillo Alessandra, Preys Sébastien, Gaci Belal, Le Quéré Jean-Luc, Labouré Hélène, Deuscher Zoé, Cheynier Véronique, Sommerer Nicolas, Fayeulle Noémie, Costet Pierre, Hue Clotilde, Boulanger Renaud, Alary Karine, Lebrun Marc, Lahon Marie-Christine, Morel Gilles, Maraval Isabelle, Davrieux Fabrice, Roger Jean-Michel. 2021. Food Chemistry, 340:127904, 9 p.

Quality attributes of fufu in South-East Nigeria: Guide for cassava breeders. Chijioke Ugo, Madu Tessy, Okoye Benjamin, Ogunka Amaka Promise, Ejechi Mercy, Ofoeze Miriam, Ogbete Chukwudi, Njoku Damian, Ewuziem Justin, Kalu Confidence, Onyemauwa Nnaemeka, Ukeje Blessing, Achonwa Oluchi, Forsythe Lora, Fliedel Geneviève, Egesi Chiedozie. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1247-1257.

Role of dewatering and roasting parameters on the quality of handmade gari. Dahdouh Layal, Escobar Andrés, Rondet Eric, Ricci Julien, Fliedel Geneviève, Adinsi Laurent, Dufour Dominique, Cuq Bernard, Delalonde Michèle. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1298-1310.

Sensory and nutritional qualities of 'Manila' mango ready-to-eat puree enhanced using mild flash vacuum expansion processing. Marin-Castro Ubaldo Richard, Garcia-Alvarado M.A., Vargas-Ortiz Manuel, Pallet Dominique, Salgado-Cervantes Marco, Servent Adrien. 2021. Fruits, 76 (5) : 248-257.

Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain. Kouassi Hermann Antonin, Assemand Emma Fernande, Gibert Olivier, Maraval Isabelle, Ricci Julien, Thiemele Deless Edmond Fulgence, Bugaud Christophe. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1160-1170.

A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation. Awoyale Wasiu, Alamu Emmanuel Oladeji, Chijioke Ugo, Tran Thierry, Takam Tchuente Hubert Noel, Ndjouenkeu Robert, Kegah Ngoualem, Maziya‐Dixon Busie. 2021. International Journal of Food Science and Technology, 56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1206-1222.

Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes. Nyikadzino Mahachi Leo, Rudman Monlee, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2020. Foods, 9 (12):1822, 18 p.

Calidad sensorial del cacao de Portuguesa durante la fermentación en dos épocas y condiciones edafoclimáticas. Alvarado Mary Lisbeth (ed.), Portillo Elvis (ed.), Boulanger Renaud (ed.), Bastide Philippe (ed.), Villasmil Rosa (ed.), Macia Isabel (ed.). 2020. Revista de la Facultad de Agronomía - LUZ, 37, suppl. 1 : 201-207.

Changes of quality of minimally-processed pineapple (Ananas comosus, var. 'Queen Victoria') during cold storage: Fungi in the leading role. Leneveu-Jenvrin Charlène, Quentin Baptiste, Assemat Sophie, Hoarau Mathilde, Meile Jean-Christophe, Remize Fabienne. 2020. Microorganisms, 8 (2), n.spéc. Preservation, Characterization and Exploitation of Microbial Biodiversity of Agri-Food and Environmental Interest:185, 18 p.

Chemometric evaluation of cocoa (Theobroma cacao L.) and coffee (Coffea spp.) germplasm using HPTLC. Lebot Vincent, Melteras Marie, Pilecki André, Labouisse Jean-Pierre. 2020. Genetic Resources and Crop Evolution, 67 (4) : 895-911.

Effect of propagation method and ploidy level of various rootstocks on the response of the common clementine (Citrus clementina Hort. ex Tan) to a mild water deficit. Oustric Julie, Lourkisti Radia, Herbette Stéphane, Morillon Raphaël, Paolacci Gilles, Gonzalez Noémie, Berti Liliane, Santini Jérémie. 2020. Agriculture (Basel), 10 (8):321, 21 p.

Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. Good Kitzberger Cíntia Sorane, Pot David, Marraccini Pierre, Protasio Pereira Luiz Filipe, Dos Santos Scholz Maria Brigida. 2020. AIMS Agriculture and Food, 5 (4) : 700-714.

Key aroma compounds of dark chocolates differing in organoleptic properties: A GC-O comparative study. Deuscher Zoé, Gourrat Karine, Repoux Marie, Boulanger Renaud, Labouré Hélène, Le Quéré Jean-Luc. 2020. Molecules, 25 (8):1809, 33 p.

Multiblock analysis to relate polyphenol targeted mass spectrometry and sensory properties of chocolates and cocoa beans. Fayeulle Noémie, Preys Sébastien, Roger Jean-Michel, Boulanger Renaud, Hue Clotilde, Cheynier Véronique, Sommerer Nicolas. 2020. Metabolites, 10:311, 13 p.

Quality, typicity and potential valorization of Piper borbonense, a poorly known wild pepper from Reunion Island. Weil Mathieu, Boulanger Renaud, Morel Gilles, Servent Adrien, Shum Cheong Sing Alain, Bohuon Philippe. 2020. Fruits, 73 (3) : 95-103.

Study of the genetic diversity of cocoa populations (Theobroma cacao L.) of Martinique (FWI) and potential for processing and the cocoa industry. Adenet Sandra, Regina Françoise, Rogers Dominique, Bharath Sarah, Argout Xavier, Rochefort Katia, Cilas Christian. 2020. Genetic Resources and Crop Evolution, 67 : 1969-1979.

The effect of cross direction and ploidy level on phenotypic variation of reciprocal diploid and triploid mandarin hybrids. Ahmed Dalel, Evrard Jean-Charles, Ollitrault Patrick, Froelicher Yann. 2020. Tree Genetics and Genomes, 16:25, 16 p.

An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation. Santander Muñoz Margareth, Rodríguez Cortina Jader, Vaillant Fabrice, Escobar Parra Sebastian. 2020. Critical Reviews in Food Science and Nutrition, 60 (10) : 1593-1613.

L'açaí en Amazonie : la diversité des goûts au coeur de la coexistence de circuits courts et globaux. Cialdella Nathalie, Silva Edfranklin, Navegantes-Alves Livia de Freitas, Deane de Abreu Sá Diniz Janaina. 2019. Economie Rurale (367) : 61-78.

Volatile compounds profiling by using proton transfer reactiontime of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences. Deuscher Zoé, Andriot Isabelle, Sémon Etienne, Repoux Marie, Preys Sébastien, Roger Jean-Michel, Boulanger Renaud, Labouré Hélène, Le Quéré Jean-Luc. 2019. Journal of Mass Spectrometry, 54 (1) : 92-119.

Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics. Bechoff Aurélie, Tomlins Keith I., Fliedel Geneviève, Becerra López-Lavalle Luis Agusto, Westby Andrew, Hershey Clair, Dufour Dominique. 2018. Critical Reviews in Food Science and Nutrition, 58 (4) : 547-567.

From the field to coffee cup: Impact of planting design on chlorogenic acid isomers and other compounds in coffee beans and sensory attributes of coffee beverage. Dos Santos Scholz Maria Brigida, Good Kitzberger Cíntia Sorane, Durand Noel, Rakocevic Miroslava. 2018. European Food Research and Technology, 244 (10) : 1793-1802.

Low-input pineapple crops with high quality fruit: Promising impacts of locally integrated and organic fertilisation compared to chemical fertilisers. Darnaudery Marie, Fournier Patrick, Lechaudel Mathieu. 2018. Experimental Agriculture, 54 (2) : 286-302.

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes. Monteiro Maria J.P., Costa Ana Isabel A., Fliedel Geneviève, Cisse Mady, Bechoff Aurélie, Pallet Dominique, Tomlins Keith I., Pintado Manuela. 2017. Food Chemistry, 225 : 202-212.

A new vanilla species from Costa Rica closely related to V. planifolia (Orchidaceae). Azofeifa-Bolaños José B., Gigant Rodolphe, Nicolas Garcia Mayra, Pignal Marc, Tavares-Gonzalez Fabiola, Hágsater Eric, Salazar-Chávez Gerardo, Reyes-López Delfino, Archila-Morales Fredy, García García José, Da Silva Denis, Allibert Agathe, Solano-Campos Franck, Rodriguez-Jimenes Guadelupe, Paniagua-Vásquez Amelia, Besse Pascale, Pérez Silva Araceli, Grisoni Michel. 2017. European Journal of Taxonomy (284), 26 p.

Optimal and acceptable levels of sweetness, sourness, firmness, mealiness and banana aroma in dessert banana (Musa sp.). Bugaud Christophe, Maraval Isabelle, Daribo Marie Odette, Leclerc Nathanaelle, Salmon Frédéric. 2016. Scientia Horticulturae, 211 : 399-409.

Effect of variety, shade and altitude on sensory components of coffee: Muranga county, Kenya. Kathurima C.W., Alwora G., Gichuru E.K., Njoroge E.K., Boulanger Renaud. 2019. In : 27th Biennial ASIC Conference, Portland, 16-20 September 2018. Book of abstracts 2019. ASIC, SCA. Portland : ASIC, Résumé, 1 p. Biennial ASIC Conference. 27, Portland, États-Unis, 16 Septembre 2018/20 Septembre 2018.

Etude de l'influence des conditions de fermentation sur les caractéristiques d'un café Arabica. Tchana Esther, Jacquet Michel, Guyot Bernard, Vincent Jean-Claude. 1986. In : Onzième Colloque Scientifique International sur le Café. ASIC. Paris : ASIC, 309-318. Colloque scientifique international sur le café. 11, Lomé, Togo, 11 Février 1985/15 Février 1985.

Étude du contrôle génétique de critères de qualité organoleptique et fonctionnelle des fruits chez le bananier. Biabiany Stella. 2021. Montpellier : Montpellier SupAgro, 222 p. Thèse de doctorat : Génétique et amélioration des plantes : Montpellier SupAgro

Evaluation et réingénierie des procédés de fabrication traditionnelles du kitoza. Ratsimba Angela Irène. 2017. Antananarivo : Université d'Antananarivo, 216 p. Thèse de doctorat : Biodiversité et santé. Biochimie : Université d'Antananarivo

La transformation alimentaire traditionnelle du maïs au Bénin : détermination des caractéristiques physico-chimiques des variétés en usage ; relations avec l'obtention et la qualité des principaux produits dérivés. Nago Mathurin Coffi. 1997. Paris : Université de Paris VII, 298 p. Thèse Etat : Sciences : Université de Paris VII

Déterminants de la qualité organoleptique et nutritionnelle des fruits. Brat Pierre. 2010. Montpellier : Université Montpellier 2, 65 p. Habilitation à diriger des recherches : Université Montpellier 2