Parcourir par Agris

Acidity drop and coloration in clementine: Implications for fruit quality and harvesting practices. Julhia Laurent, Belmin Raphaël, Meynard Jean-Marc, Pailly Olivier, Casabianca François. 2019. Frontiers in Plant Science, 10:754, 10 p.

Comparative study of fatty acid and sterol profiles for the investigation of potential milk fat adulteration. Nurseitova Moldir, Amutova F.B., Zhakupbekova A.A., Omarova A.S., Kondybayev A.B., Bayandy G.A., Akhmetsadykov Nourlan, Faye Bernard, Konuspayeva Gaukhar. 2019. Journal of Dairy Science, 102 (9) : 7723-7733.

Could the reliability of classical descriptors of fruit quality be influenced by irrigation and cold storage? The case of mango, a climacteric fruit. Rosalie Rémy, Lechaudel Mathieu, Chillet Marc, Dufossé Laurent, Joas Jacques. 2019. Journal of the Science of Food and Agriculture, 99 (8) : 3792-3802.

Coupling of pressure-driven membrane technologies for concentrating, purifying and fractionizing betacyanins in cactus pear (Opuntia dillenii Haw.) juice. Tamba Abdoulaye, Servent Adrien, Mertz Christian, Cisse Mady, Dornier Manuel. 2019. Innovative Food Science and Emerging Technologies, 52 : 244-255.

Development of semi dry sausages (cabanossi) with warthog (Phacochoerus africanus) meat: Physicochemical and sensory attributes. Mahachi Leo N., Rudman Monlee, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2019. LWT - Food Science and Technology, 115:108454, 7 p.

D²BIOFRUITS - Développement de méthodologies d'évaluation des pertes post-récolte et étude de l'efficacité de procédés compatibles avec l'agriculture biologique pour désinfecter et désinsectiser les fruits. Lurol Sébastien, Vernin X., Bébin A., Husson Ph., Baros C., Brachet M.L., Chillet Marc, Brabet Catherine, Charles Florence. 2019. Innovations Agronomiques, 71 : 225-245.

Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof. Assi Clair Brice Judicaël, Koné Mai Koumba, Kouamé K., Lahon Marie-Christine, Berthiot Laurent, Durand Noel, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice. 2019. European Food Research and Technology, 245 (7) : 1459-1471.

Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong. Jones Maxine, Arnaud Elodie, Gouws Pieter, Hoffman Louwrens Christian. 2019. Meat Science, 156 : 214-221.

Fast discrimination of chocolate quality based on average-mass-spectra fingerprints of cocoa polyphenols. Fayeulle Noémie, Meudec Emmanuelle, Boulet Jean-Claude, Vallverdu-Queralt Anna, Hue Clotilde, Boulanger Renaud, Cheynier Véronique, Sommerer Nicolas. 2019. Journal of Agricultural and Food Chemistry, 67 (9) : 2723-2731.

Fermentation du poisson en Afrique de l'Ouest et défis sociétaux pour une amélioration qualitative des produits (adjuevan, guedj et lanhouin) : revue de la littérature. Fall Moussou, Diop Michel Bakar, Montet Didier, Maiga Amadou Seidou, Guiro Amadou Tidiane. 2019. Cahiers Agricultures, 28:7, 12 p.

Flash vacuum-expansion process: Effect on the sensory, color and texture attributes of avocado (Persea americana) puree. Salgado-Cervantes Marco, Servent Adrien, Maraval Isabelle, Vargas Ortiz Manuel Alejandro, Pallet Dominique. 2019. Plant Foods for Human Nutrition, 74 (3) : 370-375.

Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon. Maïworé Justine, Tatsadjieu Ngoune Leopold, Piro-Metayer Isabelle, Montet Didier. 2019. Scientific African, 6:e00159, 9 p.

Immersed membranes configuration for the microfiltration of fruit-based suspensions. Rouquie Camille, Dahdouh Layal, Ricci Julien, Wisniewski Christelle, Delalonde Michèle. 2019. Separation and Purification Technology, 216 : 25-33.

Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption. Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Akissoe Lorene, Bohuon Philippe, El Maâtaoui Mohamed. 2019. Food Research International, 119 : 268-275.

Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans. Hamdouche Yasmine, Meile Jean-Christophe, Lebrun Marc, Guehi Tagro Simplice, Boulanger Renaud, Teyssier Corinne, Montet Didier. 2019. Food Research International, 119 : 477-491.

Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols. Gies Magali, Descalzo Adriana Maria, Servent Adrien, Dhuique-Mayer Claudie. 2019. LWT - Food Science and Technology, 111 : 105-110.

Influence of fermentation by different microflora consortia on pulque and pulque bread properties. Kuligowski Maciej, López Otero Ricardo, Polanowska Katarzyna, Montet Didier, Jasińska-Kuligowska Iwona, Nowak Jacek. 2019. Journal of the Science of Food and Agriculture, 99 (14) : 6307-6314.

Influence of salt and millet treatments during meat fish fermentation in Senegal. Diop Michel Bakar, Fall Moussou, Konte Mamadou Abdoulaye, Montet Didier, Maiga Amadou Seidou, Guiro Amadou Tidiane. 2019. Journal of Food Research, 8 (2) : 1-14.

La transformation des grains. Cruz Jean-François, Hounhouigan Joseph Djidjoho, Havard Michel, Ferré Thierry. 2019. Versailles : Ed. Quae-PAG, 201 p. (Agricultures tropicales en poche) ISBN 978-2-7592-2783-9

Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea. Coffigniez Fanny, Rychlik Michael, Sanier Christine, Mestres Christian, Striegel Lisa, Bohuon Philippe, Briffaz Aurélien. 2019. Journal of Food Engineering, 253 : 49-58.

Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains. Mestres Christian, Munanga Bettencourt de Jesus, Grabulos Joël, Loiseau Gérard. 2019. Food Microbiology, 84:103242, 11 p.

Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage. Achir Nawel, Sinela André Mundombe, Mertz Christian, Fulcrand Hélène, Dornier Manuel. 2019. Food Chemistry, 271 : 536-542.

New prospects for immersed hollow-fiber membranes in fruit juices microfiltration: Case of grapefruit juice. Rouquie Camille, Dahdouh Layal, Delalonde Michèle, Wisniewski Christelle. 2019. Journal of Food Engineering, 246 : 75-85.

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar. Ratsimba Angela Irène, Rakoto Danielle, Jeannoda Victor, Andriamampianina Hérizo Lalaina, Talon Régine, Leroy Sabine, Grabulos Joël, Arnaud Elodie. 2019. Food Science and Nutrition, 7 (8) : 2666-2673.

Plumeria alba latex as a new plant protease for waragashi cheese production: A comparative assessment of yield and physicochemical and textural characteristics. Bankolé Ibidjokè Rachidatou, Tchobo Paul Fidèle, Mazou Mouaïmine, Hodonou Myriam Mondoukpè, Durand Erwann, Alitonou Guy Alain. 2019. Journal of Food and Nutrition Sciences, 7 (5) : 73-78.

Proses pembuatan Tepung pisang Instan. Setyadjit Setyadjit, Sukasih Ermi, Risfaheri, Gibert Olivier, Hoerudin, Purwani Endang Yuli. 2019. Bogor : Direktorat Jenderal Kekayaan Intelektual, 3 p. N° de brevet : S00201805782, N° de dépôt : IDS000002327

Relationship between 25-Hydroxyvitamin D content and quality characteristics and lipid oxidation in raw and cooked camel meat during cold storage. Tabite Rabab, Lemrhamed Abdelilah, El Khasmi Mohammed, El Abbadi Najia, Belhouari Abderrahmane, Faye Bernard. 2019. Journal of Agriculture and Life Sciences, 6 (2) : 9-17.

Rice cooking and sensory quality. Mestres Christian, Briffaz Aurélien, Valentin Dominique. 2019. In : Rice: Chemistry and technology. Bao Jinsong (ed.). Saint-Paul : AACC International-Woodhead Publishing, 385-426. ISBN 978-0-12-811508-4

Safety and microbiological quality. Editorial. Remize Fabienne (ed.), Montet Didier (ed.). 2019. Fermentation, 5 (2), n.spéc. Safety and Microbiological Quality:50, 3 p.