Browse by CIRAD authors

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) : pp. 1459-1471.

Quantitative assessment of the microbiological risk associated with the consumption of attieke in Côte d'Ivoire. Akmel Djedjro Clément, Aw Sadat, Montet Didier, Assidjo Nogbou Emmanuel, Degni Marie Louise, Akaki David, Moretti Christine, Elleingand Eric, Brabet Catherine, Baud Guillaume, Mens Frédéric, Yao Benjamin, Michel Thomas, Durand Noel, Assin Hubert, Berthiot Laurent, Tapé Thierry. 2017. Food Control, 81 : pp. 65-73.

The success story of the implementation of the national food safety agency in Ivory Coast. Montet Didier, Akaki David, Moretti Christine, Brabet Catherine, Manizan Ama Lethicia, Elleingand Eric, Baud Guillaume, Mens Frédéric, Yao Benjamin, Michel Thomas, Assidjo Nogbou Emmanuel, Aw Sadat, Akmel Djedjro Clément, Assin Hubert, Durand Noel, Alter Pascaline, Berthiot Laurent, Metayer Isabelle, Tapé Thierry. 2017. Egyptian Journal of Basic and Applied Sciences, 4 (4) : pp. 366-371.

Application of PCR-DGGE to the study of dynamics and biodiversity of microbial contaminants during the processing of Hibiscus sabdariffa drinks and concentrates. Ndiaye Ndeye Adiara, Hamdouche Yasmine, Kane Ale, Cisse Mady, Berthiot Laurent, Touré-Kané N. Coumba, Montet Didier. 2016. Fruits, 71 (3) : pp. 141-149.

Contribution of predominant yeasts to the occurence of aroma compounds during cocoa bean fermentation. Kone Koumba-Mal, Guehi Tagro Simplice, Durand Noël, Ban-Koffi Louis, Berthiot Laurent, Fontana-Tachon Angélique, Brou Kouakou, Boulanger Renaud, Montet Didier. 2016. Food Research International, 89 (Part 2) : pp. 910-917.

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality. Bertrand Benoît, Boulanger Renaud, Dussert Stéphane, Ribeyre Fabienne, Berthiot Laurent, Descroix Frédéric, Joët Thierry. 2012. Food Chemistry, 135 (4) : pp. 2575-2583.

Les profils sensoriels des cafés sont liés aux terroirs en République dominicaine. Aguilar Philip, Ribeyre Fabienne, Escarramán Amadeo, Bastide Philippe, Berthiot Laurent. 2012. Cahiers Agricultures, 21 (2-3) : pp. 169-178.

Instrumental and sensory characterization of mango fruit texture. Valente Marc, Ribeyre Fabienne, Self Guy, Berthiot Laurent, Assemat Sophie. 2011. Journal of Food Quality, 34 (6) : pp. 413-424.

Impact of various extraction parameters on the sensory qualities of coffee. Berthiot Laurent, Manez Jean-Claude, Durand Noël, Crosville V., Lorphelin J., Acher P., Aguilar Philip, Meile Jean-Christophe, Mourlan B., Montet Didier. 2015. In : Proceedings of the 25th International Conference on Coffee Science. ASIC. Paris : ASIC, pp. 42-46. ISBN 978-2-900212-24-0 International Conference on Coffee Science. 25, Armenia, Colombie, 8 September 2014/13 September 2014.

Climatic factors directly impact the biochemical composition and the volatile organic compounds fingerprint in green Arabica coffee bean as well coffee beverage quality. Bertrand Benoît, Boulanger Renaud, Dussert Stéphane, Laffargue Andréina, Ribeyre Fabienne, Berthiot Laurent, Descroix Frédéric, Joët Thierry. 2013. In : Proceedings of the 24th International Conference on Coffee Science, San José, Costa Rica, 12th-16th November 2012 = Actes du 24ème Colloque scientifique international sur le café, San José, Costa Rica, 12-16 novembre 2012. ASIC. Paris : ASIC, pp. 628-635. ISBN 978-2-900212-23-3 International Conference on Coffee Science. 24, San José, Costa Rica, 11 November 2012/16 November 2012.

Venezuelan coffee from biscucuy: the first sensorial evaluation of its aroma potential. Aguilar Philip, Ribeyre Fabienne, Berthiot Laurent, Bastide Philippe, Lopez M.A.. 2013. In : Proceedings of the 24th International Conference on Coffee Science, San José, Costa Rica, 12th-16th November 2012 = Actes du 24ème Colloque scientifique international sur le café, San José, Costa Rica, 12-16 novembre 2012. ASIC. Paris : ASIC, pp. 306-311. ISBN 978-2-900212-23-3 International Conference on Coffee Science. 24, San José, Costa Rica, 11 November 2012/16 November 2012.

Coffee Bourbon Pointu of Reunion Island: How to define a terroir to obtain a «Gourmet» coffee. Aguilar Philip, Berthiot Laurent, Descroix Frédéric. 2011. In : Proceedings of the 23rd International Conference on Coffee Science; Bali, Indonesia, October 3-8, 2010 = Actes du 23ème Colloque scientifique international sur le café, Bali, Indonésie, 3-8 octobre 2010. ASIC. Paris : ASIC, pp. 1040-1045. ISBN 978-2-900212-22-6 International Conference on Coffee Science. 23, Bali, Indonésie, 3 October 2010/8 October 2010.

Coffee Bourbon Pointu of Reunion Island: The post-harvest process is one of the keys to achieve the best sensorial quality. Aguilar Philip, Berthiot Laurent, Descroix Frédéric. 2011. In : Proceedings of the 23rd International Conference on Coffee Science; Bali, Indonesia, October 3-8, 2010 = Actes du 23ème Colloque scientifique international sur le café, Bali, Indonésie, 3-8 octobre 2010. ASIC. Paris : ASIC, pp. 1026-1029. ISBN 978-2-900212-22-6 International Conference on Coffee Science. 23, Bali, Indonésie, 3 October 2010/8 October 2010.

Impact of post-harvest treatment on the aromatic quality of "Bourbon Pointu" coffee in Reunion Island. Piccino Sébastien, Boulanger Renaud, Guyot Bernard, Ribeyre Fabienne, Berthiot Laurent, Shum Cheong Sing Alain, Descroix Frédéric. 2007. In : 21st International Conference on Coffee Science, Montpellier (France), 11th - 15th September 2006 = 21ème Colloque scientifique international sur le café ; 21. Internationales Wissenshaftliches Kolloquium über Kaffee ; 21e Coloquio Cientifico Internacional sobre el Café. ASIC. Montpellier : ASIC, pp. 357-359. ISBN 2-900212-20-0 Colloque Scientifique International sur le Café. 21, Montpellier, France, 11 September 2006/15 September 2006.

Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate. Assi-Clair B.J., Guehi Tagro Simplice, Koné Maï K., Lahon Marie-Christine, Berthiot Laurent, Durand Noël, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud. 2017. In : 4th International Congress on Cocoa Coffee and Tea. Turin : s.n., 1 poster International Congress on Cocoa Coffee and Tea. 4, Turin, Italie, 25 June 2017/28 June 2017.

Contribution of potentially aromatic yeasts involved into the beans fermentation to the development of raw cocoa flavors. koné Koumba Maî, Guehi Tagro Simplice, Durand Noël, Ban-Koffi Louis, Berthiot Laurent, Fontana Angélique, Brou Kouakou David, Boulanger Renaud. 2015. . Aveiro : Elsevier, 1 p. International Congress on Cocoa Coffee and Tea. 3, Aveiro, Portugal, 22 June 2015/24 June 2015.

Effects of selected Saccharomyces cerevisiae yeast inoculation on coffee fermentation and quality. Alter Pascaline, Berthiot Laurent, Bertrand Benoît, Durand Noël, Meile Jean-Christophe, Morel Gilles, Ortiz-Julien A., Sieczkowski N.. 2015. . Aveiro : Elsevier, Résumé, 1 p. International Congress on Cocoa Coffee and Tea. 3, Aveiro, Portugal, 22 June 2015/24 June 2015.

Effects of selected Saccharomyces cerevisiae yeasts inoculation on cocoa fermentation and quality. Berthiot Laurent, Fourny Gérard, Durand Noël, Meile Jean-Christophe, Maraval Isabelle, Forestier-Chiron Nelly, Sieczkowski N., Ortiz-Julien A.. 2015. . Aveiro : Elsevier, Résumé, 1 p. International Congress on Cocoa Coffee and Tea. 3, Aveiro, Portugal, 22 June 2015/24 June 2015.

Multiple-approach method for sensory panel training in producing countries : [PC786]. Berthiot Laurent, Ribeyre Fabienne, Aguilar Philip, Sallée Bertrand, Jacquet Michel, Guyot Bernard. 2008. In : 22nd International Conference on Coffee Science. ASIC. Montpellier : ASIC, pp. 408-411. International Conference on Coffee Science. 22, Campinas, Brésil, 14 September 2008/19 September 2008.

Sensory analysis : Part 1 - Sensory analysis as a science. Part 2 - About sensory perception. Part 3 : Coffee sensory analysis : method and vocabulary. Part 4 : Sensory analysis : interest for GI. Ribeyre Fabienne, Berthiot Laurent, Aguilar Philip. 2008. In : Geographical indications : a way forward for local development, Mai 12th-23rd 2008, Montpellier, France. Proceedings. Chabrol Didier (ed.). UMR INNOVATION, AGRIDEA, INAO. Montpellier : CIRAD, Diaporama, (32 vues) Geographical Indications : a way forward for local development, Montpellier, France, 12 May 2008/23 May 2008.

Sensory typology : method used to identify homogeneous groups of coffee : [PC 778]. Ribeyre Fabienne, Aguilar Philip, Berthiot Laurent. 2008. In : 22nd International Conference on Coffee Science. ASIC. Montpellier : ASIC, pp. 377-380. International Conference on Coffee Science. 22, Campinas, Brésil, 14 September 2008/19 September 2008.

Mission report to JARC (Jimma, Ethiopia), from 29 of january to 16 of february 2008 : support to improve sensory analysis. Berthiot Laurent, Ribeyre Fabienne. 2008. Montpellier : CIRAD, 27 p.

Mission report : ICCR East Java Indonesia. 13th to 22nd of june 2011. Aguilar Philip, Berthiot Laurent. 2011. Montpellier : CIRAD, 17 p.

Mission report: ICCRI East Java Indonesia, 13th to 22nd of June 2011. Aguilar Philip, Berthiot Laurent. 2011. Montpellier : CIRAD, 17 p.