Résultats pour : "composé aromatique"

Coupling crossflow microfiltration and nanofiltration for the concentration of aroma compounds in a raspberry hydroalcoholic extract. Servent Adrien, Hector Lumley, Jobard Guillaume, Dornier Manuel. 2024. Journal of Food Process Engineering, 47 (10):e14739, 15 p.

Effect of Saccharomyces cerevisiae strain TIA2019A concentration as starter culture on volatile aroma fingerprint of cocoa beans and sensory perception of end-chocolate. Assi-Clair Brice Judicaël, Koné Mai Koumba, Yao Mathurin Konan, Lebrun Marc, Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice. 2024. Journal of Advances in Microbiology, 24 (10) : 37-48.

Experimental study of vegetable oil droplets vaporization under low temperature conditions such as those found in diesel engine cold parts. Zongo Sampawinde Augustin, Daho Tizane, Vaitilingom Gilles, Piriou Bruno, Valette Jérémy, Caillol Christian, Segda Bila Gérard, Higelin Pascal. 2024. International Journal of Engine Research, 12 p.

Investigating key volatile compound diffusion in cocoa beans during yeast fermentation-like incubation. Besançon Lydie, Poirot Pierre, Lebrun Marc, Ortiz-Julien Anne, Boulanger Renaud. 2024. Journal of Agricultural and Food Chemistry, 72 (28) : 15788-15800.

Inheritance and quantitative trait loci mapping of aromatic compounds from clementine (Citrus × clementina Hort. ex Tan.) and sweet orange (C. × sinensis (L.) Osb.) fruit essential oils. Ferrer Vincent, Costantino Gilles, Paymal Noémie, Quinton Carole, Perdomo Estefania Carrillo, Paoli Mathieu, Mournet Pierre, Ollitrault Patrick, Tomi Félix, Luro François. 2023. Genes, 14 (9), n.spéc. Genetic Mapping in Plants:1800, 19 p.

Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Hadj Salem Fatma, Achir Nawel, Sieczkowski Nathallie, Boulanger Renaud, Collignan Antoine. 2023. Journal of Food Engineering, 343:111303, 9 p.

Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids. Perrez Akoa Simon, Boulanger Renaud, Effa Onomo Pierre, Lebrun Marc, Ondobo Martine Louise, Lahon Marie-Christine, Ntyam Mendo Samuel Arsene, Niemenak Nicolas, Djocgoue Pierre-François. 2023. Food Bioscience, 53:102603, 15 p.

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.

Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao. Colonges Kelly, Jimenez Juan Carlos, Saltos Alejandra, Seguine Edward, Loor Solorzano Rey Gaston, Fouet Olivier, Argout Xavier, Assemat Sophie, Davrieux Fabrice, Cros Emile, Lanaud Claire, Boulanger Renaud. 2022. Plant Physiology and Biochemistry, 171 : 213-225.

Phylogenetic and taxonomic status of Citrus halimii B.C. Stone determined by genotyping complemented by chemical analysis of leaf and fruit rind essential oils. Luro François, Baccati Clémentine, Paoli Mathieu, Marchi Elodie, Costantino Gilles, Giberneau Marc, Ollitrault Patrick, Tomi Félix. 2022. Scientia Horticulturae, 299:111018, 10 p.

Variability and genetic determinants of cocoa aromas in trees native to South Ecuadorian Amazonia. Colonges Kelly, Loor Solorzano Rey Gaston, Jimenez Juan Carlos, Lahon Marie-Christine, Seguine Edward, Calderón Darío, Subia Cristian, Sotomayor Ignacio, Fernández Fabián, Lebrun Marc, Fouet Olivier, Rhone Bénédicte, Argout Xavier, Costet Pierre, Lanaud Claire, Boulanger Renaud. 2022. Plants, People, Planet, 4 (6) : 618-637.

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.

Contribution à l'étude des déterminants génétiques et biochimiques des arômes de cacaos fins d'Équateur. Le Nacional, de la diversité aromatique de sa population d'origine jusqu'à sa domestication récente. Colonges Kelly. 2021. Montpellier : Université de Montpellier, 225 p. Thèse de doctorat : Génétique et amélioration des plantes : Université de Montpellier

Enhancement of the aroma compound 2-acetyl-1-pyrroline in thai jasmine rice (Oryza sativa) by rhizobacteria under salt stress. Chinachanta Kawiporn, Shutsrirung Arawan, Herrmann Laetitia, Lesueur Didier, Pathom-aree Wasu. 2021. Biology, 10 (10):1065, 16 p.

Intercultivar diversity of Sour orange (Citrus aurantium L.) based on genetic markers, phenotypic characteristics, aromatic compounds and sensorial analysis. Ferrer Vincent, Costantino Gilles, Paoli Mathieu, Paymal Noémie, Quinton Carole, Ollitrault Patrick, Tomi Félix, Luro François. 2021. Agronomy (Basel), 11 (6):1084, 20 p.

Quantification of the aromatic potential of ripe fruit of Vanilla planifolia (Orchidaceae) and several of its closely and distantly related species and hybrids. Pérez-Silva Araceli, Nicolás-García Mayra, Petit Thomas, Dijoux Jean-Bernard, de los Ángeles Vivar-Vera María, Besse Pascale, Grisoni Michel. 2021. European Food Research and Technology, 247 (6) : 1489-1499.

Two main biosynthesis pathways involved in the synthesis of the floral aroma of the nacional cocoa variety. Colonges Kelly, Jimenez Juan Carlos, Saltos Alejandra, Seguine Edward, Loor Solorzano Rey Gaston, Fouet Olivier, Argout Xavier, Assemat Sophie, Davrieux Fabrice, Cros Emile, Boulanger Renaud, Lanaud Claire. 2021. Frontiers in Plant Science, 12:681979, 24 p.

Effect of environmental conditions on the yield of peel and composition of essential oils from citrus cultivated in Bahia (Brazil) and Corsica (France). Luro François, Garcia Neves Claudia, Costantino Gilles, Da Silva Gesteira Abelmon, Paoli Mathieu, Ollitrault Patrick, Tomi Félix, Micheli Fabienne, Gibernau Marc. 2020. Agronomy (Basel), 10 (9):1256, 26 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.

Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Hadj Salem Fatma, Lebrun Marc, Mestres Christian, Sieczkowski Nathallie, Boulanger Renaud, Collignan Antoine. 2020. Food Chemistry, 322:126779, 7 p.

Behavioural responses of bean flower thrips (Megalurothrips sjostedti) to vegetative and floral volatiles from different cowpea cultivars. Diabate Seydou, Deletre Emilie, Murungi Lucy Kananu, Fiaboe Komi K. Mokpokpo, Subramanian Sevgan, Wesonga John, Martin Thibaud. 2019. Chemoecology, 29 (2) : 73-88.

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.

Chemical and biological 'Barcodes' or markers in food traceability: A case study on Wines. Dey Gargi, Montet Didier. 2018. In : Food traceability and authenticity: analytical techniques. Montet Didier (ed.), Ray Ramesh C. (ed.). Boca Raton : CRC Press, 90-115. (Food Biology Series) ISBN 978-1-4987-8842-7

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Bonneau Adeline, Boulanger Renaud, Lebrun Marc, Maraval Isabelle, Valette Jérémy, Guichard Elisabeth, Günata Ziya. 2018. Food Chemistry, 239 : 806-815.

Volatile organic compounds profile of Lactobacillus casei and Streptococcus thermophilus in fermented mare milk of Kazakhstan. Baubekova Almagul, Akhmetsadykova Shynar, Kondybayev Askar, Faye Bernard, Konuspayeva Gaukhar. 2018. International Journal of Biology and Chemistry, 11 (2) : 28-35.

Insecticidal activity of the leaf essential oil of Peperomia borbonensis MIQ.(Piperaceae) and its major components against the melon fly Bactrocera cucurbitae (Diptera: Tephritidae). Dorla Emmanuelle, Gauvin-Bialecki Anne, Deuscher Zoé, Allibert Agathe, Grondin Isabelle, Deguine Jean-Philippe, Laurent Philippe. 2017. Chemistry and Biodiversity, 14 (6):e1600493, 9 p.

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.

Analysis of PAH residues and amounts of phenols in fish smoked with woods traditionally used in French Guiana. Remy Cécile C., Fleury Marie, Beauchêne Jacques, Rivier Michel, Goli Thierry. 2016. Journal of Ethnobiology, 36 (2) : 312-325.

Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition. Bonneau Adeline, Boulanger Renaud, Lebrun Marc, Maraval Isabelle, Günata Ziya. 2016. International Journal of Food Science and Technology, 51 (3) : 789-800.

Caractérisation biochimique et activités biologiques des feuilles de Lippia multiflora Verbenaceae "théier de savane" cultivé en milieux forestier et savanicole de Côte d'Ivoire. Soro Lêniféré Chantal. 2016. Abidjan : UNA [Université Nangui Abrogoua], 204 p. Thèse de doctorat : Nutrition et sécurité alimentaire : Université Nangui Abrogoua

Contribution of predominant yeasts to the occurence of aroma compounds during cocoa bean fermentation. Kone Koumba-Mal, Guehi Tagro Simplice, Durand Noël, Ban-Koffi Louis, Berthiot Laurent, Fontana-Tachon Angélique, Brou Kouakou, Boulanger Renaud, Montet Didier. 2016. Food Research International, 89 (Part 2) : 910-917.

Nutritional composition of pineapple (Ananas comosus (L.) Merr.). Sun Guang-Ming, Zhang Xiu-Mei, Soler Alain, Marie-Alphonsine Paul-Alex. 2016. In : Nutritional composition of fruit cultivars. Londres : Academic Press, 609-637. ISBN 978-0-12-408117-8

Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.). Bugaud Christophe, Alter Pascaline. 2016. Postharvest Biology and Technology, 112 : 14-23.

Discrimination des procédés de transformation post-récolte du cacao et du café par analyse globale de l'écologie microbienne. Hamdouche Yasmine. 2015. Montpellier : Montpellier SupAgro, 292 p. Thèse de doctorat : Biotechnologie, Microbiologie : Montpellier SupAgro Centre international d'études supérieures en sciences agronomiques

Fungal endophytes of Vanilla planifolia across Réunion Island: isolation, distribution and biotransformation. Khoyratty Shahnoo, Dupont Joël, Lacoste Sandrine, Palama Tony Lionel, Young Hae Choi, Kim Hye Kyong, Payet Bertrand, Grisoni Michel, Fouillaud Mireille, Verpoorte Robert, Kodja Hippolyte. 2015. BMC Plant Biology, 15 (142), 19 p.

The albicidin resistance factor AlbD is a serine endopeptidase that hydrolyzes unusual oligoaromatic-type peptides. Vieweg Laura, Kretz Julian, Pesic Alexander, Kerwat Dennis, Grätz Stefan, Royer Monique, Cociancich Stéphane, Mainz Andi, Süssmuth Roderich. 2015. Journal of the American Chemical Society, 137 (4) : 7608-7611.

The distribution of coumarins and furanocoumarins in Citrus species closely matches Citrus phylogeny and reflects the organization of biosynthetic pathways. Dugrand-Judek Audray, Olry Alexandre, Hehn Alain, Costantino Gilles, Ollitrault Patrick, Froelicher Yann, Bourgaud Frédéric. 2015. PloS One, 10 (11):e0142757, 25 p.

Aromatic composition and potent odorants of the "specialty coffee" brew "Bourbon Pointu" correlated to its three trade classifications. Piccino Sébastien, Boulanger Renaud, Descroix Frédéric, Shum Cheong Sing Alain. 2014. Food Research International, 61 : 264-271.

Compuestos precursores del aroma en el Cacao (Theobroma Cacao L.) de Chabasquén estado Portugues. Alvarado Mary Lisbeth, Portillo Elvis, Boulanger Renaud, Bastide Philippe, Macia Isabel. 2014. Revista de la Facultad de Agronomía - LUZ, 31, suppl. 1 : 812-823.

Sustancias aromáticas en el cacao cosechado en la zona de Río Anus, municipio sucre, estado portuguesa, Venezuela. Alvarado Mary Lisbeth, Portillo Elvis, Boulanger Renaud, Bastide Philippe, Macia Isabel. 2014. Revista UNELLEZ de Ciencia y Tecnologia, 32 : 38-43.

Use of multi-response modelling to investigate mechanisms of [bêta]-Carotene degradation in dried orange-fleshed sweet potato during storage: From carotenoids to aroma compounds. Achir Nawel, Pénicaud Caroline, Bechoff Aurélie, Boulanger Renaud, Dornier Manuel, Dhuique-Mayer Claudie. 2014. Food and Bioprocess Technology, 7 (6) : 1656-1669.

Coumarin and furanocoumarin quantitation in citrus peel via ultraperformance liquid chromatography coupled with mass spectrometry (UPLC-MS). Dugrand Audray, Olry Alexandre, Duval Thibault, Hehn Alain, Froelicher Yann, Bourgaud Frédéric. 2013. Journal of Agricultural and Food Chemistry, 61 (45) : 10677-10684.

Sensory evaluation and consumer acceptability of an african fish based flavouring agent and taste enhancer. Kindossi Janvier, Akpo-Djenontin O.O.D., Anihouvi Victor, Akissoé Noël H., Declemy Anne-Laure, Vieira-Dalodé Générose, Tomlins Keith I., Pallet Dominique, Hounhouigan Joseph D.. 2013. Indian Journal of Applied Research, 3 (8) : 62-66.

Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis. Prades Alexia, Ablan Assa Rebecca Rachel, Dornier Manuel, Pain Jean Pierre, Boulanger Renaud. 2012. Journal of the Science of Food and Agriculture, 92 (12) : 2471-2478.

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Bertrand Benoît, Boulanger Renaud, Dussert Stéphane, Ribeyre Fabienne, Berthiot Laurent, Descroix Frédéric, Joët Thierry. 2012. Food Chemistry, 135 (4) : 2575-2583.

Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate-distillate extract. Deterre Sophie, Rega Barbara, Delarue Julien, Decloux Martine, Lebrun Marc, Giampaoli Pierre. 2012. Flavour and Fragrance Journal, 27 (1) : 77-88.

Biosynthesis of 2-acetyl-1-pyrroline, a potent flavour compound in rice : effect of salt stress during plant growth and some clues on the biosynthetic pathway. Poonlaphdecha Janchai. 2011. Montpellier : UM2, 118 p. Thèse de doctorat : Sciences des aliments. Sciences des procédés : Université Montpellier 2

Contribution to aroma potential of andean blackberry (Rubus glaucus benth.). Meret M., Brat Pierre, Mertz Christian, Lebrun Marc, Günata Ziya. 2011. Food Research International, 44 (1) : 54-60.

Détermination de la qualité de l'eau de coco en fonction du stade de maturation des noix et lors de sa stabilisation par chauffage ohmique et filtration membranaire. Prades Alexia. 2011. Montpellier : UM2, 289 p. Thèse de doctorat : Biochimie, chimie et technologie des aliments. Sciences des pProcédés - Sciences des aliments : Université Montpellier 2

New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing. Pérez Silva Araceli, Günata Ziya, Lepoutre Jean-Paul, Odoux Eric. 2011. Food Research International, 44 (9) : 2930-2937.

Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry. Maraval Isabelle, Sen Kemal, Agrebi Abdelhamid, Menut Chantal, Morere Alain, Boulanger Renaud, Gay Frédéric, Mestres Christian, Günata Ziya. 2010. Analytica Chimica Acta, 675 (2) : 148-155.

Implications des interactions noyaux cytoplasmes et de l'allopolyploïdisation sur l'expression phénotypique et génomique chez les agrumes. Bassene Jean Baptiste. 2009. Corte : Université de Corse, 236 p. Thèse de doctorat : Biochimie et biologie moléculaire : Université de Corse

Evolution et caractérisation des relations arômes-structure de riz aromatiques. Thomsen Maiken. 2008. Montpellier : UM2, 25 p. Mémoire de master : Sciences et procédés de l'agro-alimentaire et de l'environnement : Université Montpellier 2

Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS. Maraval Isabelle, Mestres Christian, Pernin Karine, Ribeyre Fabienne, Boulanger Renaud, Guichard Elisabeth, Günata Ziya. 2008. Journal of Agricultural and Food Chemistry, 56 (13) : 5291-5298.

Quality of orange juice in barrier packaging material. Berlinet Cécilia, Brat Pierre, Ducruet Violette. 2008. Packaging Technology and Science, 21 (5) : 279-286.

Les secrets aromatiques du chocolat. Boulanger Renaud. 2007. Découverte (352-353) : 36-41.

Impact des technologies de traitement post-récolte sur la qualité aromatique et sensorielle du café. Gonzalez Rios Oscar. 2004. Montpellier : UM2, 192 p. Thèse de doctorat : Sciences des aliments. Option Sciences et procédés biologiques et industriels : Université Montpellier 2

Influence of cultivar, growth altitude and maturity stage on banana volatile compound position. Brat Pierre, Yahia Ahmed, Chillet Marc, Bugaud Christophe, Bakry Frédéric, Reynes Max, Brillouet Jean-Marc. 2004. Fruits, 59 (2) : 75-82.

Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties. Mestres Christian, Dorthe Sandrine, Akissoé Noël H., Hounhouigan Joseph D.. 2004. Plant Foods for Human Nutrition, 59 (3) : 93-99.

Physiologie post-récolte et conservation de la mangue. Ducamp Marie-Noelle. 2002. In : Journée manguier - Réunion annuelle CIRAD-Flhor Programme arboriculture fruitière, 3 septembre 2001 = Réunion annuelle 2001 CIRAD-FLHOR. Montpellier : CIRAD-FLHOR, 1 Cd-Rom Réunion annuelle 2001 CIRAD-FLHOR, Montpellier, France, 3 Septembre 2001/6 Septembre 2001.

Production of 6-pentyl-[alpha]-pyrone by Trichoderma. harzianum in liquid and solid state cultures. Sarhy-Bagnon Valérie, Lozano Paul, Saucedo-Castaneda Gerardo, Roussos Sevastianos. 2000. Process Biochemistry (1991), 36 (1-2) : 103-109.

The effect of the nature of the soil amendments on the main aromatic compounds in Vanilla fragrans beans. Odoux Eric, Languille Sarah, Leble Jean-Patrice, Lombard Aïdée Emilie. 2000. Fruits, 55 (1) : 63-71.

Etude de la ségrégation des caractères de qualité aromatique du cacao dans la descendance UPA 402 x UF 676. Chapelin M.. 1998. s.l. : s.n., 122 p. Mémoire : Industrie : Université Montpellier 1

Projet 951. Transformation et qualité des productions agricoles de la réunion. Opération n.95103. Etude de la maturation aromatique de la vanille. Odoux Eric, Lombard Aïdée Emilie, Leble Jean-Patrice. 1998. In : CIRAD-FLHOR- Rapport annuel d'éxécution des conventions 1997 : filière maraîchage. s.l. : CIRAD-FLHOR, 26-29.

Caractérisation de l'arôme de riz : optimisation de protocoles d'extraction et d'analyse. Nardi S.. 1997. Toulouse : ESAP, 132 p. Mémoire d'ingénieur : Ecole supérieure d'agriculture de Purpan

Caractérisation des polysaccharides et des composés aromatiques de différents cultivars de mangue (Mangifera indica L.). Devenir de ces constituants lors de la préparation de concentrés aromatiques pulpeux. Olle Didier. 1997. Paris : ENSIA, 174 p. Thèse de doctorat : Sciences Alimentaires : Ecole nationale supérieure des industries agricoles et alimentaires

Coconut like aroma production by Trichoderma harzianum in solid state fermentation. Sarhy-Bagnon Valérie, Lozano Paul, Pioch Daniel, Roussos S.. 1997. In : Advances in solid state fermentation. Roussos S. (ed.), Lonsane B.K. (ed.), Raimbault M. (ed.), Viniegra Gonzales G. (ed.). ORSTOM, UAM, Agropolis. Dordrecht : Kluwer Academic, 379-391. ISBN 0-7923-4732-3 International symposium on solid state fermentation FMS-95. 2, Montpellier, France, 27 Février 1997/28 Février 1997.

Aroma in rice : genetic analysis of a quantitative trait. Lorieux Mathias, Petrov Marina, Huang N., Guiderdoni Emmanuel, Ghesquière Alain. 1996. Theoretical and Applied Genetics, 93 : 1145-1151.

Identification des arômes de trois variétés de dattes. Reynes Max, Lebrun Marc, Shaw P.. 1996. In : Le palmier dattier dans l'agriculture d'oasis des pays méditerranéens. Ferry Michel (ed.), Greiner Didier (ed.), Bedrani S. (ed.), Tonneau Jean-Philippe (ed.). CIRAD-SAR, INRA, GRIDAO. Paris : CIHEAM, Résumé, 212. (Options méditerranéennes, 28) Journées Internationales sur le Palmier Dattier dans l'Agriculture d'Oasis des Pays Méditerranéens, Elche, Espagne, 25 Avril 1995/27 Avril 1995.

Rice aroma analysis : discrimination between a scented and a non-scented rice. Petrov Marina, Danzart Marc, Giampaoli Pierre, Faure Jacques, Richard H.. 1996. Sciences des Aliments, 16 (4) : 347-360.

Caractérisation des riz aromatiques. Communication présentée au 5e congrès des riziers européens, Vilamoura, Portugal, 15 septembre 1995. Faure Jacques, Petrov Marina. 1995. Montpellier : CIRAD-CA, 13 p.

Ripening and biochemistry of the fruit. John P., Marchal Jean. 1995. In : Bananas and plantains = [Bananiers et plantains]. Gowen S. (ed.). Londres : Chapman and Hall, 434-467.

Mission plantes aromatiques et à parfums au Mexique. Demarne F.E.. 1992. s.l. : CIRAD-CA, 21 p.

Aroma components production by immobilized microbial cells. Jourdain N., Goli Thierry, Jallageas J.C., Crouzet C., Ghommidh C., Navarro J.M., Crouzet Jean. 1985. In : Topics in flavour research. Berger R.G. (ed.), Nitz S. (ed.). Eschborn : s.n., 430-441.

Les fractions protéiques du cacao avant et après torréfaction. Influence de la fermentation. Barel Michel, Guyot Bernard, Vincent Jean-Claude. 1983. Café, Cacao, Thé, 27 (2) : 127-144.

Méthodes d'études des composants aromatiques des extraits de la vanille. Oliver Robert. 1971. Antananarivo : IRAM, 14 p. (Document IRAM, n. 275)