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Use of SSR markers and FTIR chemometrics to assess the nobility of kava cultivars from the Pacific. Lebot Vincent, Labouisse Jean-Pierre, Rivallan Ronan, Kaoh Juliane, Davrieux Fabrice. 2024. Food Control, 164:110598, 11 p.

High-throughput analysis of flavokawains in Kava (Piper methysticum Forst. f.) roots, chips and powders and correlations with their acetonic extracts absorbance. Lebot Vincent, Kaoh Juliane, Legendre Laurent. 2020. Food Analytical Methods, 13 (8) : 1583-1593.

Kavalactones and flavokavins profiles contribute to quality assessment of kava (Piper methysticum G. Forst.), the Traditional beverage of the Pacific. Lebot Vincent, Michalet Serge, Legendre Laurent. 2019. Beverages (Basel), 5 (2):34, 14 p.

Recent advances in the quality control of kava, the traditional beverage of the Pacific Islands. Lebot Vincent. 2018. In : Proceedings of the International Symposia on Tropical and Temperate Horticulture, Volume 2, Cairns, Queensland, Australia, November 20-25, 2016. Drew R. (ed.). ISHS. Louvain : ISHS, 483-492. (Acta Horticulturae : ISHS, 1205) ISBN 978-94-62612-00-6 International Symposia on Tropical and Temperate Horticulture, Cairns, Australie, 20 Novembre 2016/25 Novembre 2016.

Colorimetric assessment of kava (Piper methysticum Forst.) quality. Lhuissier Tiphaine, Mercier Pierre-Edouard, Michalet Serge, Lebot Vincent, Legendre Laurent. 2017. Journal of Food Composition and Analysis, 59 : 27-34.

Comparison of kava (Piper methysticum Forst.) varieties by UV absorbance of acetonic extracts and high-performance thin-layer chromatography. Lebot Vincent, Legendre Laurent. 2016. Journal of Food Composition and Analysis, 48 : 25-33.

L'histoire du kava commence par sa découverte. Lebot Vincent. 1989. Journal de la Société des Océanistes, 88 (1) : 89-114.