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Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content. Akoa Simon Perrez, Boulanger Renaud, Manga Ndjaga Jude, Effa Onomo Pierre, Lebrun Marc, Eyenga Eliane Flore, Morel Gilles, Nkongho Raymond N., Djocgoue Pierre-François. 2024. Journal of Food Science and Technology, 14 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.

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.

Mass transfer kinetics of nonvolatile compounds into coffee beans during wet processing: Study at the laboratory scale and in real conditions using two yeast strains. Hadj Salem Fatma, Vasai F., Duez C., Sieczkowski Nathallie, Boulanger Renaud, Collignan Antoine. 2022. ACS Food Science and Technology, 2 (5) : 852-861.

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.

Genetic bases of fruity notes (fresh and dried) of the Nacional cocoa variety. Colonges Kelly, Jimenez Juan Carlos, Saltos Alejandra, Seguin Edward, Solorzano Rey Loor, Fouet Olivier, Argout Xavier, Assemat Sophie, Davrieux Fabrice, Morillo Eduardo, Boulanger Renaud, Cros Emile, Lanaud Claire. 2021. In : Progress in flavour research 2021. Proceedings of the 16th Weurman Flavour Research Symposium. Guichard Elisabeth (ed.), Le Quéré Jean-Luc (ed.). INRAE, CSGA. Dijon : INRAE-CSGA, 359-364. ISBN 978-2-7592-3622-0 Weurman Flavour Research Symposium. 16, Dijon, France, 4 Mai 2021/6 Mai 2021.

Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2. Nuwamanya Ephraim, Iragaba Paula, Kawuki Robert Sezi, Nanyonjo Ann Ritah, Kanaabi Michael, Khakasa Elizabeth, Maraval Isabelle (collab.), Forestier-Chiron Nelly (collab.), Bugaud Christophe (collab.). 2021. Kampala : RTBfoods Project-CIRAD, 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.

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.

Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS. Deuscher Zoé, Andriot Isabelle, Sémon Etienne, Labouré Hélène, Repoux Marie, Preys Sébastien, Boulanger Renaud, Le Quéré Jean-Luc. 2017. , Résumé, 1 p. International Congress on Cocoa Coffee and Tea. 4, Turin, Italie, 25 Juin 2017/28 Juin 2017.

Impact of technological post-harvest processing on the production of chocolate aroma compounds in raw cocoa beans originated from Côte d'Ivoire. Koné Maï K., Bony Koffi P., Guehi Tagro Simplice, Lebrun Marc, Durand Noël, Fontana Angélique, Montet Didier, Boulanger Renaud. 2017. In : 4th International Congress on Cocoa Coffee and Tea. Turin : s.n., 1 poster International Congress on Cocoa Coffee and Tea. 4, Turin, Italie, 25 Juin 2017/28 Juin 2017.

Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate. Assi-Clair Brice Judicaël, Guehi Tagro Simplice, Koné Maï K., Lahon Marie-Christine, Berthiot Laurent, Durand Noël, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud. 2017. . Universita Del Piemonte Orientale, Universita Degli Studi Di Torino. Turin : s.n., 1 poster International Conference on Cocoa Coffee and Tea 2017. 4, Turin, Italie, 25 Juin 2017/28 Juin 2017.