Parcourir par Mots clés libres

Exploring the impact of fermentation time and climate on quality of cocoa bean-derived chocolate: Sensorial profile and volatilome analysis. Llano Gil Sandra Milena, Vaillant Fabrice, Santander Margareth, Zorro Gonzalez Andrés felipe, González-Orozco Carlos E., Maraval Isabelle, Boulanger Renaud, Escobar Sebastián. 2024. Foods, 13:2614, 18 p.

Effect of the improvement of microbiological and toxicological qualities regarding ochratoxin A producing fungi using of lactic acid bacteria strains on the sensorial quality of derived beverage. 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. In : Current perspectives in agriculture and food science. Vol. 5. Chen Chin Chang (ed.). Londres : B P International, 40-60. ISBN 978-81-19491-74-2

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.

Fruit density: A reliable indicator of sensory quality for mango. Hor Sivmey, Lechaudel Mathieu, Mith Hasika, Bugaud Christophe. 2020. Scientia Horticulturae, 272:109548, 9 p.