Résultats pour : "Composé volatil"

Link between flavor perception and volatile compound composition of dark chocolates derived from trinitario cocoa beans from Dominican Republic. Guzman Penella Santiago, Boulanger Renaud, Maraval Isabelle, Kopp Gabi, Corno Marcello, Fontez Bénédicte, Fontana Angélique. 2023. Molecules, 28 (9):3805, 22 p.

Effect of flower development stages on the dynamics of volatile compounds in Ylang-Ylang (Cananga odorata) essential oil. Chakira Abacar Soilihi, Garcia Cyrielle, Soria Christian, Minier Jérôme, Chillet Marc. 2022. Horticulturae, 8 (11):986, 21 p.

Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based food. Hammad Imane, Dornier Manuel, Lebrun Marc, Maraval Isabelle, Poucheret Patrick, Dhuique-Mayer Claudie. 2022. Journal of the Science of Food and Agriculture, 102 (13) : 5768-5777.

The parasitoid Dolichogenidea gelechiidivoris eavesdrops on semiochemicals from its host Tuta absoluta and tomato. Ayelo Pascal Mahukpe, Mohamed Samira A., Chailleux Anaïs, Yusuf Abdullahi A., Pirk Christian W.W., Deletre Emilie. 2022. Journal of Pest Science, 95 : 633-652.

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.

Exploring the kairomone-based foraging behaviour of natural enemies to enhance biological control: A review. Ayelo Pascal Mahukpe, Pirk Christian W.W., Yusuf Abdullahi A., Chailleux Anaïs, Mohamed Samira A., Deletre Emilie. 2021. Frontiers in Ecology and Evolution, 9:641974, 22 p.

Larviposition site selection mediated by volatile semiochemicals in Glossina palpalis gambiensis. Gimonneau Geoffrey, Ouedraogo Romaric, Salou Ernest Wendemanegde, Rayaissé Jean-Baptiste, Buatois Bruno, Solano Philippe, Dormont Laurent, Roux Olivier, Bouyer Jérémy. 2021. Ecological Entomology, 46 (2) : 301-309.

Analyse du potentiel qualitatif des cacaos de Madagascar. Chen-Yen-Su Alexandre. 2020. Saint-Denis : Université de la Réunion, 250 p. Thèse de doctorat : Agroalimentaire : Université de la Réunion

Biogenic amine, fatty acid and volatile compound contents in ivorian traditionally fermented fish "Adjuevan". Kouakou-Kouamé Clémentine A., N'Guessan Florent Kouadio, Montet Didier, Djè Marcellin. 2020. Preventive Nutrition and Food Science, 25 (1) : 98-107.

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.

Lemon terpenes influence behavior of the African citrus triozid Trioza erytreae (Hemiptera: Triozidae). Antwi-Agyakwa Akua K., Fombong Ayuka T., Deletre Emilie, Ekesi Sunday, Yusuf Abdullahi A., Pirk Christian W.W., Torto Baldwin. 2019. Journal of Chemical Ecology, 45 (11-12) : 934-945.

Cacao : influence des paramètres de torréfaction sur la consommation des précurseurs d'arôme et la formation de quelques composés volatils. Mermet Gérard. 1989. Montpellier : USTL, 176 p. Thèse de doctorat : Biochimie, biologie cellulaire et moléculaire. Sciences alimentaires : USTL