Nombre de documents : 26.
2023
2022
Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols.
Lingua Mariana, Gies Magali, Descalzo Adriana Maria, Servent Adrien, Páez Roxana B., Baroni María V., Blajman Jesica E., Dhuique-Mayer Claudie.
2022.
Food Chemistry,
370:130993, 9 p.
2021
Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds.
Koné Koumba Maî, Assi-Clair Brice Judicaël, Kouassi Ange Didier Dominique, Koffi Yao Alfred, Ban-Koffi Louis, Durand Noël, Lebrun Marc, Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice.
2021.
International Journal of Food Science and Technology,
56 (5), n.spéc. Microbiota, probiotics and prebiotics : 2516-2529.
Towards a starter culture for cocoa fermentation by selection of acetic acid bacteria.
Farrera Lucie, Colas De La Noue Alexandre, Strub Caroline, Guibert Benjamin, Kouame Christelle, Grabulos Joël, Montet Didier, Teyssier Corinne.
2021.
Fermentation,
7 (1), n.spéc. Safety and Microbiological Quality 2.0:42, 19 p.
Prévisualisation |
2020
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2019
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 Maï K., 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.
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2018
2017
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Origin and dispersal of domesticated peach palm.
Clément Charles R., De Cristo-Araujo Michelly, Coppens D'Eeckenbrugge Geo, Maciel dos Reis Vanessa, Lehnebach Romain, Picanço-Rodrigues Doriane.
2017.
Frontiers in Ecology and Evolution,
5 (148), 19 p.
2014
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1986
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