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Number of items: 113.

Journal article

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.
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Multiblock analysis to relate polyphenol targeted mass spectrometry and sensory properties of chocolates and cocoa beans. Fayeulle Noémie, Preys Sébastien, Roger Jean-Michel, Boulanger Renaud, Hue Clotilde, Cheynier Véronique, Sommerer Nicolas. 2020. Metabolites, 10:311, 13 p.
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Physical, nutritional, and sensory quality of rice-based biscuits fortified with safou (Dacryodes edulis) fruit powder. Eyenga Eliane Flore, Tang Erasmus Nchuaji, Achu Mercy Bih Loh, Boulanger Renaud, Mbacham Wilfred F., Ndindeng Sali Atanga. 2020. Food Science and Nutrition, 8 (7) : pp. 3413-3424.
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Quality, typicity and potential valorization of Piper borbonense, a poorly known wild pepper from Reunion Island. Weil Mathieu, Boulanger Renaud, Morel Gilles, Servent Adrien, Shum Cheong Sing Alain, Bohuon Philippe. 2020. Fruits, 73 (3) : pp. 95-103.
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Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions. Hadj Salem Fatma, Lebrun Marc, Mestres Christian, Sieczkowski N., Boulanger Renaud, Collignan Antoine. 2020. Food Chemistry, 322:126779, 7 p.
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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.
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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) : pp. 2723-2731.
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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 : pp. 477-491.
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Volatile compounds profiling by using proton transfer reactiontime of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences. Deuscher Zoé, Andriot Isabelle, Sémon Etienne, Repoux Marie, Preys Sébastien, Roger Jean-Michel, Boulanger Renaud, Labouré Hélène, Le Quéré Jean-Luc. 2019. Journal of Mass Spectrometry, 54 (1) : pp. 92-119.
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Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations. Servent Adrien, Boulanger Renaud, Davrieux Fabrice, Pinot Marie-Neige, Tardan Eric, Forestier-Chiron Nelly, Hue Clotilde. 2018. Food Research International, 107 : pp. 675-682.
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Characterization of new flavan-3-ol derivatives in fermented cocoa beans. Fayeulle Noémie, Vallverdu-Queralt Anna, Meudec Emmanuelle, Hue Clotilde, Boulanger Renaud, Cheynier Véronique, Sommerer Nicolas. 2018. Food Chemistry, 259 : pp. 207-212.
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Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Bonneau Adeline, Boulanger Renaud, Lebrun Marc, Maraval Isabelle, Valette Jérémy, Guichard Elisabeth, Günata Ziya. 2018. Food Chemistry, 239 : pp. 806-815.
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Oxidative status of a yogurt-like fermented maize product containing phytosterols. Descalzo Adriana Maria, Rizzo Sergio Aníbal, Servent Adrien, Rossetti Luciana, Lebrun Marc, Pérez Carolina Daiana, Boulanger Renaud, Mestres Christian, Pallet Dominique, Dhuique-Mayer Claudie. 2018. Journal of Food Science and Technology, 55 (5) : pp. 1859-1869.
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Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense. Weil Mathieu, Shum Cheong Sing Alain, Méot Jean-Michel, Boulanger Renaud, Bohuon Philippe. 2017. Food Chemistry, 219 : pp. 274-281.
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Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition. Bonneau Adeline, Boulanger Renaud, Lebrun Marc, Maraval Isabelle, Günata Ziya. 2016. International Journal of Food Science and Technology, 51 (3) : pp. 789-800.
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Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate. Poonlaphdecha Janchai, Gantet Pascal, Maraval Isabelle, Sauvage François-Xavier, Menut Chantal, Morere Alain, Boulanger Renaud, Wüst Matthias, Günata Ziya. 2016. Food Chemistry, 197 (Part A) : pp. 965-971.
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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.
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Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins. Hue Clotilde, Günata Ziya, Breysse A., Davrieux Fabrice, Boulanger Renaud, Sauvage François-Xavier. 2016. Food Chemistry, 192 : pp. 958-964.
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Variation in yield and composition of leaf essential oil from Syzygium aromaticum at various phases of development. Razafimamonjison Dina Emile Nicolas Gaylor, Boulanger Renaud, Jahiel Michel, Ramanoelina Panja, Fawbush Fanjaniaina, Lebrun Marc, Danthu Pascal. 2016. International Journal of Basic and Applied Sciences, 5 (1) : pp. 90-94.
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Aromatic composition and potent odorants of the "specialty coffee" brew "Bourbon Pointu" correlated to its three trade classifications. Piccino Sébastien, Boulanger Renaud, Descroix Frédéric, Shum Cheong Sing Alain. 2014. Food Research International, 61 : pp. 264-271.
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Efecto de la ubicación y época de cosecha en el control de fermentación del cacao (Theobroma cacao L.). Alvarado Mary Lisbeth, Portillo Elvis, Boulanger Renaud, Bastide Philippe, Macia Isabel. 2014. Revista Agrollanía, 11, 9 p.
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Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature. Hue Clotilde, Brat Pierre, Günata Ziya, Samaniego Ivan, Servent Adrien, Morel Gilles, Kapitan Gnimdu André, Boulanger Renaud, Davrieux Fabrice. 2014. Journal of Agricultural and Food Chemistry, 62 (41) : pp. 10136-10142.
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Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification. Hue Clotilde, Günata Ziya, Bergounhou Audrey, Assemat Sophie, Boulanger Renaud, Sauvage François-Xavier, Davrieux Fabrice. 2014. Food Chemistry, 148 : pp. 240-245.
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Postharvest treatments of wild pepper (Piper spp.) in Madagascar. Weil Mathieu, Descroix Frédéric, Shum Cheong Sing Alain, Boulanger Renaud, Hoarau Mathilde, Levesque Annaïg, Bohuon Philippe. 2014. Fruits, 69 (5) : pp. 371-380.
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Sustancias aromáticas en el cacao cosechado en la zona de Río Anus, municipio sucre, estado portuguesa, Venezuela. Alvarado Mary Lisbeth, Portillo Elvis, Boulanger Renaud, Bastide Philippe, Macia Isabel. 2014. Revista UNELLEZ de Ciencia y Tecnologia, 32 : pp. 38-43.
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Use of multi-response modelling to investigate mechanisms of [bêta]-Carotene degradation in dried orange-fleshed sweet potato during storage: From carotenoids to aroma compounds. Achir Nawel, Pénicaud Caroline, Bechoff Aurélie, Boulanger Renaud, Dornier Manuel, Dhuique-Mayer Claudie. 2014. Food and Bioprocess Technology, 7 (6) : pp. 1656-1669.
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Biochemical and nutritional properties of baobab pulp from endemic species of Madagascar and the African mainland. Cissé Ibrahima, Montet Didier, Reynes Max, Danthu Pascal, Yao Benjamin, Boulanger Renaud. 2013. African Journal of Agricultural Research, 8 (47) : pp. 6046-6054.
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Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis. Prades Alexia, Ablan Assa Rebecca Rachel, Dornier Manuel, Pain Jean Pierre, Boulanger Renaud. 2012. Journal of the Science of Food and Agriculture, 92 (12) : pp. 2471-2478.
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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.
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Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-Acetyl-1-pyrroline, Proline, and GABA levels. Poonlaphdecha Janchai, Maraval Isabelle, Roques Sandrine, Audebert Alain, Boulanger Renaud, Bry Xavier, Günata Ziya. 2012. Journal of Agricultural and Food Chemistry, 60 (15) : pp. 3824-3830.
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Genetic diversity among commercial coffee varieties, advanced selections and museum collections in Kenya using molecular markers. Kathurima C.W., Kenji G.M., Muhoho S.M., Boulanger Renaud, Gichimu B.M., Gichuru E.K.. 2012. International Journal of Biodiversity and Conservation, 4 (2) : pp. 39-46.
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Modeling deep-fat frying for control of acrylamide reaction in plantain. Bassama Joseph, Brat Pierre, Boulanger Renaud, Günata Ziya, Bohuon Philippe. 2012. Journal of Food Engineering, 113 (1) : pp. 156-166.
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The use of near infrared spectroscopy to determine the fat, caffeine, theobromine and (-)-epicatechin contents in unfermented and sun-dried beans of Criollo cocoa. Alvarez Clímaco, Perez Elevina, Cros Emile, Lares Mary, Assemat Sophie, Boulanger Renaud, Davrieux Fabrice. 2012. Journal of Near Infrared Spectroscopy, 20 (2) : pp. 307-315.
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Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity. Bassama Joseph, Brat Pierre, Bohuon Philippe, Hocine B., Boulanger Renaud, Günata Ziya. 2011. Food Research International, 44 (5) : pp. 1452-1458.
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Discrimination of Coffea arabica hybrids of the composite cultivar ruiru 11 by sensorial evaluation and biochemical characterization. Kathurima C.W., Kenji G.M., Muhoho S.M., Boulanger Renaud, Davrieux Fabrice. 2010. Advance Journal of Food Science and Technology, 2 (3) : pp. 148-154.
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Effect of salinity on yield and 2-acetyl-1-pyrroline content in the grains of three fragrant rice cultivars (Oryza sativa L.) in Camargue (France). Gay Frédéric, Maraval Isabelle, Roques Sandrine, Günata Ziya, Boulanger Renaud, Audebert Alain, Mestres Christian. 2010. Field Crops Research, 117 (1) : pp. 154-160.
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Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry. Maraval Isabelle, Sen Kemal, Agrebi Abdelhamid, Menut Chantal, Morere Alain, Boulanger Renaud, Gay Frédéric, Mestres Christian, Günata Ziya. 2010. Analytica Chimica Acta, 675 (2) : pp. 148-155.
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Relationship between the kinetics of [bêta]-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips. Bechoff Aurélie, Dhuique-Mayer Claudie, Dornier Manuel, Tomlins Keith I., Boulanger Renaud, Dufour Dominique, Westby Andrew. 2010. Food Chemistry, 121 (2) : pp. 348-357.
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Study of acrylamide mitigation in model system: Effect of pure phenolic compounds. Bassama Joseph, Brat Pierre, Bohuon Philippe, Boulanger Renaud, Günata Ziya. 2010. Food Chemistry, 123 (2) : pp. 558-562.
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Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya. Kathurima C.W., Gichimu B.M., Kenji G.M., Muhoho S.M., Boulanger Renaud. 2009. African Journal of Food Science, 3 (11) : pp. 365-371.
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Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS. Maraval Isabelle, Mestres Christian, Pernin Karine, Ribeyre Fabienne, Boulanger Renaud, Guichard Elisabeth, Günata Ziya. 2008. Journal of Agricultural and Food Chemistry, 56 (13) : pp. 5291-5298.
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Impact of "ecological" post-harvest processing on coffee aroma : II. Roasted coffee. Gonzalez-Rios Oscar, Suarez Quiroz Mirna Leonor, Boulanger Renaud, Barel Michel, Guyot Bernard, Guiraud Joseph-Pierre, Schorr-Galindo Sabine. 2007. Journal of Food Composition and Analysis, 20 (3-4) : pp. 297-307.
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Impact of "ecological" post-harvest processing on the volatile fraction of coffee beans : I. Green coffee. Gonzalez-Rios Oscar, Suarez Quiroz Mirna Leonor, Boulanger Renaud, Barel Michel, Guyot Bernard, Guiraud Joseph-Pierre, Schorr-Galindo Sabine. 2007. Journal of Food Composition and Analysis, 20 (3-4) : pp. 289-296.
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Les secrets aromatiques du chocolat. Boulanger Renaud. 2007. Découverte (352-353) : pp. 36-41.

Rapid discrimination of scented rice by solid-phase microextraction, mas spectrometry, and multivariate analysis used as a mass senor. Laguerre Mickaël, Mestres Christian, Davrieux Fabrice, Ringuet Johany, Boulanger Renaud. 2007. Journal of Agricultural and Food Chemistry, 55 (4) : pp. 1077-1083.
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Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass pectrometry and gas chromatography-olfactometry. Guillot Sylvie, Peytavi Laurence, Bureau Sylvie, Boulanger Renaud, Lepoutre Jean-Paul, Crouzet Jean, Schorr-Galindo Sabine. 2006. Food Chemistry, 96 (1) : pp. 147-155.

Characterization of the seed oils from kiwi (Actinidia chinensis), passion fruit (Passiflora edulis) and guava (Psidium guajava). Piombo Georges, Barouh Nathalie, Baréa Bruno, Boulanger Renaud, Brat Pierre, Pina Michel, Villeneuve Pierre. 2006. OCL. Oléagineux Corps gras Lipides, 13 (2-3) : pp. 195-199.
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Promising new technologies for classifying aromatic rices. Gay Frédéric, Mestres Christian, Cao Van Phung, Nguyen Thi Lang, Do Khac Thinh, Laguerre Mickaël, Boulanger Renaud, Davrieux Fabrice. 2004. Omonrice, 12 : pp. 157-161.

Synthesis of pyroglutamic acid fatty esters through lipase-catalyzed esterification with medium chains alcohols. Villeneuve Pierre, Baréa Bruno, Sarrazin Pierre, Davrieux Fabrice, Boulanger Renaud, Caro Yanis, Figueroa-Espinoza Maria-Cruz, Pina Michel, Graille Jean. 2003. Enzyme and Microbial Technology, 33 (1) : pp. 79-84.

Changes of volatile compounds during heating of bacuri pulp. Boulanger Renaud, Crouzet Jean. 2001. Journal of Agricultural and Food Chemistry, 49 (12) : pp. 5911-5915.

Enzymatic hydrolysis of edible Passiflora fruit glycosides. Chassagne David, Boulanger Renaud, Crouzet Jean. 1999. Food Chemistry, 66 (3) : pp. 281-288.

Free and bound flavour components of Amazonia fruits. 1: Bacuri. Boulanger Renaud, Chassagne David, Crouzet Jean. 1999. Flavour and Fragrance Journal, 14 (5) : pp. 303-311.
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Book chapter

Pour l'optimisation de la qualité des produit du giroflier de Madagascar (clous et huiles essentielles) : étude des facteurs de leurs variabilités. Razafimamonjison Gaylor, Boulanger Renaud, Jahiel Michel, Rakotoarison M., Sandratriniaina R., Ramanoelina Panja, Fawbush Fanjaniaina, Lebrun Marc, Danthu Pascal. 2016. In : Recherches interdisciplinairespour le développement durable et la biodiversité des espaces ruraux malgaches. Duchaufour Hervé (ed.). Antananarivo : PARRUR, pp. 57-132. ISBN 978-2-9559658-0-1
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Pour l'optimisation de la qualité des produits du giroflier de Madagascar (clous et huiles essentielles) : étude des facteurs de leurs variabilités. Razafimamonjison Gaylor, Boulanger Renaud, Jahiel Michel, Rakotoarison M., Sandratriniaina R., Rasoarahona Jean, Ramanoelina Panja, Fawbush Fanjaniaina, Lebrun Marc, Danthu Pascal. 2016. In : Recherche interdisciplinaire pour le développement durable et la biodiversité des espaces ruraux malgaches. Application à différentes thématiques de territoire. Duchaufour Hervé (ed.), Razafimbelo-Andriamifidy Tantely (ed.), Rakotoarisoa Jacqueline (ed.), Ramamonjisoa Bruno (ed.), Rakotondravao. SCAC, PARRUR. Antananarivo : MYE, pp. 57-132.
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Paper with proceedings

Effect of variety, shade and altitude on sensory components of coffee: Muranga county, Kenya. Kathurima C.W., Alwora G., Gichuru E.K., Njoroge E.K., Boulanger Renaud. 2019. In : 27th Biennial ASIC Conference, Portland, 16-20 September 2018. Book of abstracts 2019. ASIC, SCA. Portland : ASIC, Résumé, 1 p. Biennial ASIC Conference. 27, Portland, États-Unis, 16 September 2018/20 September 2018.
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The impact of fruit texture and human saliva on the release of aroma compounds using fresh and dried mango samples. Bonneau Adeline, Boulanger Renaud, Lebrun Marc, Maraval Isabelle, Guichard Elisabeth, Günata Ziya. 2016. In : Book of abstracts of the food factor 1 Barcelona conference, 2-4 November 2016, Barcelona (Spain). Formatex. Barcelona : Formatex Research Center, Résumé, p. 231. The food factor 1 Barcelona conference: Established, emerging and exploratory food science and technology. 1, Barcelone, Espagne, 2 November 2016/4 November 2016.
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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.
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Caracateristicas sensoriales del cacao Criollo de Venezuela en funcion del tratamiento poscosecha. Portillo Elvis, Labarca M., Grazziani L., Cros Emile, Assemat Sophie, Davrieux Fabrice, Boulanger Renaud. 2010. In : 16th International Cocoa Research Conference. Proceedings : towards rational cocoa production and efficient use ofr a sustainable world cocoa economy = 16e Conférence internationale sur la recherche cacaoyère.Actes ; 16 Conferencia Internacional de Pesquisas em Cacau. Actas ; 16 Conferencia Internacional de investigacion en cacao. Actas : vers une économie cacaoyère durable : quelles stratégies d'approche ? ; para uma produção racional de cacau e o seu uso eficiente para uma economia mundial sustentada do cacau ; hacia una produccion racional y un uso eficiente del cacao para la sustentabilitd. Lagos : Cocoa Producers' Alliance, pp. 1333-1338. ISBN 978-065-959-5 Conférence Internationale sur la Recherche Cacaoyère. 16, Bali, Indonésie, 16 November 2009/21 November 2009.
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Characterisation of the imperial college selections according to their biochemical composition, aroma volatile fingerprints and sensorial profiles. Sukha Darin A., Davrieux Fabrice, Boulanger Renaud, Assemat Sophie, Alter Pascaline, Butler David R.. 2010. In : 16th International Cocoa Research Conference. Proceedings : towards rational cocoa production and efficient use ofr a sustainable world cocoa economy = 16e Conférence internationale sur la recherche cacaoyère.Actes ; 16 Conferencia Internacional de Pesquisas em Cacau. Actas ; 16 Conferencia Internacional de investigacion en cacao. Actas : vers une économie cacaoyère durable : quelles stratégies d'approche ? ; para uma produção racional de cacau e o seu uso eficiente para uma economia mundial sustentada do cacau ; hacia una produccion racional y un uso eficiente del cacao para la sustentabilitd. Lagos : Cocoa Producers' Alliance, pp. 813-821. ISBN 978-065-959-5 Conférence Internationale sur la Recherche Cacaoyère. 16, Bali, Indonésie, 16 November 2009/21 November 2009.
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Characterization of cocoa clones from different origins for purine contents predicted by NIRS. Davrieux Fabrice, Assemat Sophie, Boulanger Renaud, Sukha Darin A., Eskes Albertus, Paulin Didier, Cros Emile. 2010. In : 16th International Cocoa Research Conference. Proceedings : towards rational cocoa production and efficient use ofr a sustainable world cocoa economy = 16e Conférence internationale sur la recherche cacaoyère.Actes ; 16 Conferencia Internacional de Pesquisas em Cacau. Actas ; 16 Conferencia Internacional de investigacion en cacao. Actas : vers une économie cacaoyère durable : quelles stratégies d'approche ? ; para uma produção racional de cacau e o seu uso eficiente para uma economia mundial sustentada do cacau ; hacia una produccion racional y un uso eficiente del cacao para la sustentabilitd. Lagos : Cocoa Producers' Alliance, pp. 823-829. ISBN 978-065-959-5 Conférence Internationale sur la Recherche Cacaoyère. 16, Bali, Indonésie, 16 November 2009/21 November 2009.
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Comparison between fresh bean volatile compound composition of Criollo and Trinitario cocoa type of Venezuela. Boulanger Renaud, Portillo Elvis, Assemat Sophie, Davrieux Fabrice, Cros Emile. 2010. In : 15th International Cocoa Research Conference : cocoa productivity, quality, profitability, human health and the environment = 15e Conférence internationale sur la recherche cacaoyère : Productivité, qualité, rentabilité du cacao, santé humaine et environnement ; 15 Conferencia Internacional de Pesquisas em Cacau. Cacau : produtividade, qualidade, rentabilidade, saude humanna e amb. Lagos : Cocoa Producers' Alliance, pp. 1165-1170. Conférence internationale sur la recherche cacaoyère. 15, San José, Costa Rica, 9 October 2006/14 October 2006.
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Determining fermentation levels and flavan-3-ol contents in dried cocoa by near infrared spectroscopy. Davrieux Fabrice, Boulanger Renaud, Assemat Sophie, Portillo Elvis, Cros Emile. 2010. In : 15th International Cocoa Research Conference : cocoa productivity, quality, profitability, human health and the environment = 15e Conférence internationale sur la recherche cacaoyère : Productivité, qualité, rentabilité du cacao, santé humaine et environnement ; 15 Conferencia Internacional de Pesquisas em Cacau. Cacau : produtividade, qualidade, rentabilidade, saude humanna e amb. Lagos : Cocoa Producers' Alliance, pp. 1521-1528. Conférence internationale sur la recherche cacaoyère. 15, San José, Costa Rica, 9 October 2006/14 October 2006.
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Improvement of the general cocoa flavour development diagram : influence of drying on Criollo cocoa flavour. Portillo Elvis, Graziani Lucia, Boulanger Renaud, Assemat Sophie, Davrieux Fabrice, Cros Emile. 2010. In : 15th International Cocoa Research Conference : cocoa productivity, quality, profitability, human health and the environment = 15e Conférence internationale sur la recherche cacaoyère : Productivité, qualité, rentabilité du cacao, santé humaine et environnement ; 15 Conferencia Internacional de Pesquisas em Cacau. Cacau : produtividade, qualidade, rentabilidade, saude humanna e amb. Lagos : Cocoa Producers' Alliance, pp. 1157-1163. Conférence internationale sur la recherche cacaoyère. 15, San José, Costa Rica, 9 October 2006/14 October 2006.
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Influence of post-harvest processing on flavour quality of cocoa Trinitario of Venezuela. Boulanger Renaud, Michodjehoun-Mestres Laetitia, Assemat Sophie, Portillo Elvis, Davrieux Fabrice, Cros Emile. 2010. In : 15th International Cocoa Research Conference : cocoa productivity, quality, profitability, human health and the environment = 15e Conférence internationale sur la recherche cacaoyère : Productivité, qualité, rentabilité du cacao, santé humaine et environnement ; 15 Conferencia Internacional de Pesquisas em Cacau. Cacau : produtividade, qualidade, rentabilidade, saude humanna e amb. Lagos : Cocoa Producers' Alliance, pp. 1341-1345. Conférence internationale sur la recherche cacaoyère. 15, San José, Costa Rica, 9 October 2006/14 October 2006.
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Preliminary results on linalool synthase expression during seed development and fermentation of Nacional and Trinitario clones. Sabau Xavier, Loor Rey Gaston, Boccara Martine, Fouet Olivier, Jeanneau Mélanie, Argout Xavier, Legavre Thierry, Risterucci Ange-Marie, Wincker Patrick, Da Silva Corinne, Jimenez Juan Carlos, Cros Emile, Boulanger Renaud, Alary Remy, Lanaud Claire. 2010. In : 15th International Cocoa Research Conference : cocoa productivity, quality, profitability, human health and the environment = 15e Conférence internationale sur la recherche cacaoyère : Productivité, qualité, rentabilité du cacao, santé humaine et environnement ; 15 Conferencia Internacional de Pesquisas em Cacau. Cacau : produtividade, qualidade, rentabilidade, saude humanna e amb. Lagos : Cocoa Producers' Alliance, pp. 507-514. Conférence internationale sur la recherche cacaoyère. 15, San José, Costa Rica, 9 October 2006/14 October 2006.
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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.

Importance of water in the wet post-harvest process on the quality of mexican coffee. Gonzalez-Rios Oscar, Suarez Quiroz Mirna Leonor, Barel Michel, Guyot Bernard, Boulanger Renaud, Guiraud Joseph-Pierre, Schorr-Galindo Sabine. 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. 450-460. ISBN 2-900212-20-0 Colloque Scientifique International sur le Café. 21, Montpellier, France, 11 September 2006/15 September 2006.

Détermination de l'origine géographique du cacao par spectrométrie proche infrarouge : estudio preliminar. Davrieux Fabrice, Assemat Sophie, Boulanger Renaud, Cros Emile. 2005. In : 14th International Cocoa Research Conference. Proceedings : rumo a uma economia sustentavel do cacau - quais as estrategias para este fim ? = 14th International Cocoa Research Conference. Proccedings ; 14e Conférence internationale sur la recherche cacaoyère. Actes ; 14 Conferencia Internacional de Pesquisas em Cacau. Atas ; 14 Conferencia Internacional de Investigacion en Cacao. Actas : towards a sustainable cocoa economy - what strategies to this end ? ; vers une économie cacaoyère durable : quelles stratégies d'approche ? ; rumo a uma economia sustentavel do cacau - quais as estrategias para este fim ? ; hacia una economia sustentable del ca. CEPLAC, CRIG, MCB. Lagos : Cocoa Producers' Alliance, pp. 1047-1052. ISBN 978-065-959-5 Conférence Internationale sur la Recherche Cacaoyère. 14, Accra, Ghana, 13 October 2003/18 October 2003.

Détermination de la teneur en purines du cacao par spectrométrie proche infrarouge. Davrieux Fabrice, Assemat Sophie, Boulanger Renaud, Cros Emile. 2005. In : 14th International Cocoa Research Conference. Proceedings : rumo a uma economia sustentavel do cacau - quais as estrategias para este fim ? = 14th International Cocoa Research Conference. Proccedings ; 14e Conférence internationale sur la recherche cacaoyère. Actes ; 14 Conferencia Internacional de Pesquisas em Cacau. Atas ; 14 Conferencia Internacional de Investigacion en Cacao. Actas : towards a sustainable cocoa economy - what strategies to this end ? ; vers une économie cacaoyère durable : quelles stratégies d'approche ? ; rumo a uma economia sustentavel do cacau - quais as estrategias para este fim ? ; hacia una economia sustentable del ca. CEPLAC, CRIG, MCB. Lagos : Cocoa Producers' Alliance, pp. 861-867. ISBN 978-065-959-5 Conférence Internationale sur la Recherche Cacaoyère. 14, Accra, Ghana, 13 October 2003/18 October 2003.

Poster

Modeling the alcoholic fermentation of cocoa by a selected yeast strain. Kouame Christelle, Loiseau Gérard, Grabulos Joël, Boulanger Renaud, Mestres Christian. 2018. In : Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations. EFFoST. Nantes : EFFoST, 1 p. EFFoST International Conference 2018. 32, Nantes, France, 6 November 2018/8 November 2018.
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Modélisation de la fermentation alcoolique du cacao par une levure sélectionnée. Kouame Christelle, Loiseau Gérard, Grabulos Joël, Boulanger Renaud, Mestres Christian. 2018. . SFM. Paris : SFM, 1 p. Congrès national de la société française de microbiologie, Paris, France, 1 October 2018/3 October 2018.
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Effect of post-harvest treatments on the occurrence of Polycyclic Aromatic Hydrocarbon (PAHs) in raw cocoa beans sourced from Côte d'Ivoire. Sess Tchotch Didier Axel, Guehi Tagro Simplice, Koné Maï K., Fontana-Tachon Angélique, Durand Noël, Grabulos Joël, Boulanger Renaud, Montet Didier. 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.
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Impact of technological post-harvest processing on the production of chocolate aroma compounds in raw cocoa beans originated from Côte d'Ivoire. Koné Maï K., Bony Koffi P., Guehi Tagro Simplice, Lebrun Marc, Durand Noël, Fontana Angélique, Montet Didier, 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.
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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.
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Optimization and validation of an analysis method for the determination of Polycyclic Aromatic Hydrocarbons (PAHs) in raw cocoa beans. Sess Tchotch Didier Axel, Guehi Tagro Simplice, Kedjebo Kra Brou Didier, Fontana-Tachon Angélique, Alter Pascaline, Durand Noël, Grabulos Joël, Boulanger Renaud, Montet Didier. 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.
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Using Rhizopus sp. against the growth of Aspergillus carbonarius as a potential biological control method of ochratoxin A contamination in raw cocoa beans. Kedjebo Kra Brou Didier, Guehi Tagro Simplice, Koné Maï K., Alter Pascaline, Durand Noël, Boulanger Renaud, Fontana Angélique, Montet Didier. 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.
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Influence of agroforestry system on the components of cocoa flavor quality. Douady A., Maraval Isabelle, Lebrun Marc, Sounigo Olivier, Lahon Marie-Christine, Forestier-Chiron Nelly, Assemat Sophie, Davrieux Fabrice, Boulanger Renaud. 2015. . Aveiro : Elsevier, 1 poster International Congress on Cocoa Coffee and Tea. 3, Aveiro, Portugal, 22 June 2015/24 June 2015.
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Description des traitements post-récolte du poivre sauvage (Piper spp.) à Madagascar. Weil Mathieu, Descroix Frédéric, Shum Cheong Sing Alain, Boulanger Renaud, Hoarau Mathilde, Levesque Annaïg, Rakotoarisoa Emilson, Bohuon Philippe. 2014. In : 4ème Journées Scientifiques de l'Agroalimentaire en Océan Indien : La qualité au service du développement des filières agroalimentaires de l'océan Indien, Antananarivo, Madagascar, 24-28 novembre 2014. Réseau QualiREG. s.l. : s.n., 1 p. Journées scientifiques QualiREG. 4, Antananarivo, Madagascar, 24 November 2014/28 November 2014.
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Effect of processing on carotenoid losses in orange-fleshed sweet potato: from the field to the fork. Bechoff Aurélie, Tomlins Keith I., Dhuique-Mayer Claudie, Owori Constance, Menya Geoffrey, Dufour Dominique, Dove Richard, Marouzé Claude, Dornier Manuel, Boulanger Renaud, Westby Andrew. 2010. In : 11th Symposium of ISTRC-AB (The International for Tropical Root Crops-Africa Branc) 4-8 october, 2010, Kinshasa, Congo. s.l. : s.n., Diaporama, (5 vues) Symposium of ISTRC-AB. 11, Kinshasa, République du Congo, 4 October 2010/8 October 2010.
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Assessment of aromatic quality of rice samples using fingerprinting methods. Mestres Christian, Laguerre Mickaël, Gay Frédéric, Boulanger Renaud, Davrieux Fabrice. 2006. In : 2nd International Rice Research Congress, 9-13 October 2006, New Delhi, India. Montpellier : CIRAD, 1 p. International Rice Research Congress. 2, New Delhi, Inde, 9 October 2006/13 October 2006.
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Determination of cocoa purine content by near infrared spectroscopy. Davrieux Fabrice, Assemat Sophie, Boulanger Renaud, Cros Emile. 2003. In : 14th International Cocoa Research Conference, 13-18 October 2003, Accra, Ghana. Montpellier : Cirad, 1 p. Conférence Internationale sur la Recherche Cacaoyère. 14, Accra, Ghana, 13 October 2003/18 October 2003.
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Paper without proceedings

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality. Julien-Ortiz A., Poirot Pierre, Vian Othilie, Quintana Sabine, Laurens Jean-Marc, Kouame Christelle, Grabulos Joël, Lahon Marie-Christine, Lebrun Marc, Boulanger Renaud. 2019. In : Cocotea 2019 book of abstracts. Jacobs University Bremen. Bremen : Jacobs University Bremen, Résumé, pp. 14-15. International Congress on Cocoa Coffee and Tea. 5, Bremen, Allemagne, 26 June 2019/28 June 2019.
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Inhibition of growth and ochratoxin A production of Aspergillus carbonariu by Bacillus strains isolated from cocoa bean fermentation. Kadjo Adobi Christian, Beugre Guézéré Corinne, Kedjebo Kra Brou Didier, Boulanger Renaud, Fontana-Tachon Angélique, Durand Noël, Guehi Tagro Simplice. 2019. In : Cocotea 2019 book of abstracts. Jacobs University Bremen. Bremen : Jacobs University Bremen, Résumé, p. 14. International Congress on Cocoa Coffee and Tea. 5, Bremen, Allemagne, 26 June 2019/28 June 2019.
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Linking cocoa polyphenol composition to chocolate quality with Average-Mass-Spectra fingerprints. Fayeulle Noémie, Meudec Emmanuelle, Boulet Jean-Claude, Hue Clotilde, Boulanger Renaud, Cheynier Véronique, Sommerer Nicolas. 2019. In : Cocotea 2019 book of abstracts. Jacobs University Bremen. Bremen : Jacobs University Bremen, Résumé, p. 4. International Congress on Cocoa Coffee and Tea. 5, Bremen, Allemagne, 26 June 2019/28 June 2019.
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Transfer of volatiles and aroma precursors into the coffee seeds during fermentation, a reality? Hadj Salem Fatma, Lebrun Marc, Sieczkowski N., Collignan Antoine, Boulanger Renaud. 2019. In : Cocotea 2019 book of abstracts. Jacobs University Bremen. Bremen : Jacobs University Bremen, Résumé, p. 40. International Congress on Cocoa Coffee and Tea. 5, Bremen, Allemagne, 26 June 2019/28 June 2019.
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Classification of cocoa beans based on their fluorescent fingerprint to predict sensory poles of chocolates? Alary Karine, Preys Sébastien, Hue Clotilde, Descalzo Adriana Maria, Maraval Isabelle, Davrieux Fabrice, Boulanger Renaud. 2018. In : Cocotea 2019 book of abstracts. Jacobs University Bremen. Bremen : Jacobs University Bremen, Résumé, p. 57. International Congress on Cocoa Coffee and Tea. 5, Bremen, Allemagne, 26 June 2019/28 June 2019.
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Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS. Deuscher Zoé, Andriot Isabelle, Sémon Etienne, Labouré Hélène, Repoux Marie, Preys Sébastien, Boulanger Renaud, Le Quéré Jean-Luc. 2017. , Résumé, 1 p. International Congress on Cocoa Coffee and Tea. 4, Turin, Italie, 25 June 2017/28 June 2017.
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Classification des chocolats selon leur empreinte globale fluorescente ? Boulanger Renaud, Alary Karine, Preys Sébastien, Repoux Marie, Descalzo Adriana Maria, Maraval Isabelle, Davrieux Fabrice. 2017. In : Booklet of abstracts of the first International Symposium on Cocoa Research ISCR 2017. ICCO. Lima : ICCO, Résumé, pp. 124-125. International Symposium on Cocoa Research – ISCR 2017 : Promoting Advances in Research to Enhance the Profitability of Cocoa Farming. 1, Lima, Pérou, 13 November 2017/17 November 2017.
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Two molecules newly identified by Mass Spectrometry in fermented cocoa beans impact chocolate sensory quality. Fayeulle Noémie, Vallverdu-Queralt Anna, Meudec Emmanuelle, Boulet Jean-Claude, Roger Jean-Michel, Hue Clotilde, Boulanger Renaud, Cheynier Véronique, Sommerer Nicolas. 2017. In : Proceedings of the first International Symposium on Cocoa Research ISCR 2017. ICCO. Lima : ICCO, 11 p. International Symposium on Cocoa Research – ISCR 2017 : Promoting Advances in Research to Enhance the Profitability of Cocoa Farming. 1, Lima, Pérou, 13 November 2017/17 November 2017.
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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.
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Adding value to T. cacao germplasm collections combining GWAS and genome sequence analysis. W118. Lanaud Claire, Santos Alejandra, Jimenez Juan Carlos, Lemainque Arnaud, Pavek Sylvana, Argout Xavier, Fouet Olivier, Seguine Edward, Assemat Sophie, Davrieux Fabrice, Boulanger Renaud, Cros Emile, Loor Rey Gaston. 2012. In : Plant and Animal Genome XX conference, San diego, USA, January 14-18 2012,. s.l. : s.n., Résumé, 1 p. Plant and Animal Genome conference. 20, San Diego, États-Unis, 14 January 2012/18 January 2012.
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Composés aromatiques du cacao provenant de la zone de biscucuy, état de Portuguesa-Venezuela. Alvarado Mary Lisbeth, Portillo Elvis, Boulanger Renaud, Bastide Philippe, Macia Isabel. 2012. In : 17th Conférence Internationale sur la Recherche Cacaoyère : Résumés = 17th International Cocoa Research Conference ; 17th Conferencia Internacional De Investigaçao Sobre 0 Cacau ; 17th Conferencia International de Investigacion en Cacao. Lagos : Alliance des Pays Producteurs de Cacao, Résumé, p. 238. Conférence Internationale sur la Recherche Cacaoyère. 17, Yaoundé, Cameroun, 15 October 2012/20 October 2012.
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Effets de l'environnement sur l'accumulation des composés de réserve de la graine de caféier. Joët Thierry, Laffargue Andréina, Salmona Jordi, Boulanger Renaud, Bertrand Benoît, Dussert Stéphane. 2012. In : Métabolisme, environnement et développement. 2èmes Journées thématiques transversales de l'UMR DIADE, 25-26 octobre 2012, Montpellier, France. s.l. : s.n., p. 7. Journées thématiques transversales de l'UMR DIADE. 2, Montpellier, France, 25 October 2012/26 October 2012.
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Estimation de la qualité de la fermentation du cacao par spectroscopie NIRS par le biais de la quantification de l'azote ammoniacal. Hue Clotilde, Davrieux Fabrice, Assemat Sophie, Boulanger Renaud, Kapitan Gnimdu André, Costet Pierre, Günata Ziya. 2012. In : 17th Conférence Internationale sur la Recherche Cacaoyère : Résumés = 17th International Cocoa Research Conference ; 17th Conferencia Internacional De Investigaçao Sobre 0 Cacau ; 17th Conferencia International de Investigacion en Cacao. Lagos : Alliance des Pays Producteurs de Cacao, Résumé, p. 98. Conférence Internationale sur la Recherche Cacaoyère. 17, Yaoundé, Cameroun, 15 October 2012/20 October 2012.
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Evaluation de la fermentation du cacao par le biais de profils de dégradation des protéines. Hue Clotilde, Sauvage François-Xavier, Davrieux Fabrice, Boulanger Renaud, Costet Pierre, Günata Ziya. 2012. In : 17th Conférence Internationale sur la Recherche Cacaoyère : Résumés = 17th International Cocoa Research Conference ; 17th Conferencia Internacional De Investigaçao Sobre 0 Cacau ; 17th Conferencia International de Investigacion en Cacao. Lagos : Alliance des Pays Producteurs de Cacao, Résumé, p. 239. Conférence Internationale sur la Recherche Cacaoyère. 17, Yaoundé, Cameroun, 15 October 2012/20 October 2012.
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Evolution de la teneur en flavonoïdes du cacao criollo du Vénézuela en fonction du traitement post-récolte. Portillo Elvis, Grazziani L., Cros Emile, Assemat Sophie, Davrieux Fabrice, Boulanger Renaud. 2012. In : 17th Conférence Internationale sur la Recherche Cacaoyère : Résumés = 17th International Cocoa Research Conference ; 17th Conferencia Internacional De Investigaçao Sobre 0 Cacau ; 17th Conferencia International de Investigacion en Cacao. Lagos : Alliance des Pays Producteurs de Cacao, Résumé, p. 93. Conférence Internationale sur la Recherche Cacaoyère. 17, Yaoundé, Cameroun, 15 October 2012/20 October 2012.
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Nouveaux éclairages sur l'origine sauvage et les évènements de domestication de la variété du cacao fin nacional Theobroma Cacao L. d'équateur et l'expédition de collecte de nouvelles ressources génétiques. Loor Rey Gaston, Fouet Olivier, Lemainque Arnaud, Pavek Sylvana, Jeanneau Mélanie, Argout Xavier, Risterucci Ange-Marie, Boccara Michel, Lachenaud Philippe, Alter Pascaline, Rosenquist Eric, Courtois Brigitte, Cros Emile, Boulanger Renaud, Amores Fredy, Vasco Alfonso, Medina M., Lanaud Claire. 2012. In : 17th Conférence Internationale sur la Recherche Cacaoyère : Résumés = 17th International Cocoa Research Conference ; 17th Conferencia Internacional De Investigaçao Sobre 0 Cacau ; 17th Conferencia International de Investigacion en Cacao. Lagos : Alliance des Pays Producteurs de Cacao, Résumé, p. 141. Conférence Internationale sur la Recherche Cacaoyère. 17, Yaoundé, Cameroun, 15 October 2012/20 October 2012.
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Origin and domestication of the Nacional cacao variety from Ecuador and collecting expedition of new related genetic resources. W121. Loor Rey Gaston, Fouet Olivier, Lemainque Arnaud, Pavek Sylvana, Risterucci Ange-Marie, Courtois Brigitte, Boccara Michel, Argout Xavier, Lachenaud Philippe, Rosenquist Eric, Cros Emile, Boulanger Renaud, Amores Fredy, Vasco Alfonso, Lanaud Claire. 2012. In : Plant and Animal Genome XX conference, San Diego, USA, January 14-18 2012,. s.l. : s.n., Résumé, 1 p. Plant and Animal Genome conference. 20, San Diego, États-Unis, 14 January 2012/18 January 2012.
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Caractérisation de la qualité aromatique des riz de Camargue. Audebert Alain, Boulanger Renaud. 2011. In : Journées de la filière riz, 8 au 9 décembre 2011, Arles. s.l. : s.n., Diaporama, (41 vues) Journées de la filière riz, Arles, France, 8 December 2011/9 December 2011.
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Expression des gènes intervenant dans la voie biosynthétique terpénoïde pendant le développement et la fermentation des semences de cacao. Sabau Xavier, Loor Rey Gaston, Boccara Michel, Fouet Olivier, Allègre Mathilde, Argout Xavier, Legavre Thierry, Risterucci Ange-Marie, Boulanger Renaud, Lanaud Claire. 2009. In : Towards rational cocoa production and efficient use for a sustainable word coca economy : 16th International Cocoa Resarch Conference = 16ème Conférence internationale sur la recherche cacaoyère, Bali, Indonésie, 16-21 novembre 2009. s.l. : s.n., Résumé, p. 26. Conférence Internationale sur la Recherche Cacaoyère. 16, Bali, Indonésie, 16 November 2009/21 November 2009.

Determination of biochemistry composition of cocoa powder using near infrared spectroscopy. Davrieux Fabrice, Boulanger Renaud, Assemat Sophie, Portillo Elvis, Alvarez C., Sukha Darin A., Cros Emile. 2007. In : Proceedings of Euro Food Chem XIV : Food quality, an issue of molecule based science, Paris, 29-31 August 2007. SFC. Paris : SFC, pp. 463-466. International Conference Euro Food Chem on Chemistry of food, molecular gastronomy and chemistry of food processing. 14, Paris, France, 29 August 2007/31 August 2007.

Genotype characterization of cocoa into genetic groups through caffeine and theobromine content predicted by near infra red spectroscopy. Davrieux Fabrice, Assemat Sophie, Sukha Darin A., Bastianelli Denis, Boulanger Renaud, Cros Emile. 2007. In : Near infrared spectroscopy : Proceedings of the 12th International Conference, Auckland, New Zealand, 9th - 15th April 2005. Burling-Claridge G.R. (ed.), Holroyd S.E. (ed.), Sumner R.M.W. (ed.). NIRCE. Chichester : IM Publications, pp. 382-386. ISBN 978-0-473-11646-0|978-0-473-11746-7 International Conference on Near Infrared Spectroscopy. 12, Auckland, Nouvelle-Zélande, 9 April 2005/15 April 2005.
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Rapid discrimination of scented and non scented rice by use of fingerprint techniques. Boulanger Renaud, Davrieux Fabrice, Laguerre Mickaël, Mestres Christian. 2007. In : Proceedings of Euro Food Chem XIV : Food quality, an issue of molecule based science, Paris, 29-31 August 2007. SFC. Paris : SFC, pp. 459-462. International Conference Euro Food Chem on Chemistry of food, molecular gastronomy and chemistry of food processing. 14, Paris, France, 29 August 2007/31 August 2007.

Characterization of the aroma of roasted coffee : Impact of wet post-harvest processing stage. Gonzalez-Rios Oscar, Suarez Quiroz Mirna Leonor, Boulanger Renaud, Barel Michel, Guyot Bernard, Guiraud Joseph-Pierre, Schorr-Galindo Sabine. 2006. In : International Scientific Congress on Food Science and Food Biotechnology in Developing Countries, 16-18 October 2006, Coahuila, Mexico. Mexican Association of Food Science ; AMECA. s.l. : s.n., pp. 113-118. International Scientific Congress on Food Science and Food Biotechnology in Developing Countries, Coahuila, Mexique, 16 October 2006/18 October 2006.

Evaluation de la qualité aromatique de riz par empreinte spectrale. Mestres Christian, Boulanger Renaud, Davrieux Fabrice, Gay Frédéric, Laguerre Mickaël. 2006. In : 9èmes Journées européennes agro industrie et méthodes statistiques, 25-27 janvier 2006, Montpellier, France. s.l. : s.n., pp. 269-274. Journées européennes agro industrie et méthodes statistiques. 9, Montpellier, France, 25 January 2006/27 January 2006.
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Influence of drying on cocoa aroma development. Portillo Elvis, Graziani Lucia, Boulanger Renaud, Assemat Sophie, Cros Emile. 2004. In : Chocolate technology International ZDS Symposium, December 14 - 16, 2004, Köln. s.l. : s.n., 12 p. International ZDS Symposium, Köln, Allemagne, 14 December 2004/16 December 2004.

Tracers of apricot aromatic quality. Guillot Sylvie, Boulanger Renaud, Crouzet Jean, Bureau Sylvie, Lepoutre Jean-Paul, Galindo Sabine. 2003. In : Flavour research at the dawn of the twenty-first century : Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 22 - 25 June 2002. J.L. Le Quéré, P.X. Etiévant (eds.). Paris : Lavoisier Tec et Doc, pp. 606-609. ISBN 2-7430-0639-0 Weurman Flavour Research Symposium. 10, Beaune, France, 24 June 2002/28 June 2002.

The aromatic potential of amazonian fruits. Boulanger Renaud, Chassagne David, Montesinos T., Sakho M., Crouzet Jean. 2000. In : Frontiers of Flavour Science. by Schieberle P, Engel K-H (eds.) : Proceedings of the Ninth Weurman Flavour Research Symposium, 22 - 25 June 1999, Freising, Germany. Garching : Deutsche Forschungsanstalt für Lebensmittelchemie, pp. 457-462. ISBN 3-00-005556-8 Weurman Flavour Research Symposium. 9, Freising, Allemagne, 22 June 1999/25 June 1999.

Technical and research document

France AgriMer Convention d'exécution PRIZ 2008-2, compte rendu année 5-2009. Optimisation des conditions de traitement et de conservation du riz pour la qualité aromatique : Plan d'adaptation de la filière riz camarguaise. Boulanger Renaud, Poonlaphdecha Srisupaph, Pons Brigitte, Méot Jean-Michel, Lahon Marie-Christine, Günata Ziya, Mestres Christian. 2009. Montpellier : CIRAD, 23 p.
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This list was generated on Sun Nov 29 10:54:29 2020 CET.