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Number of items: 12.

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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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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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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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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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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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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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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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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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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This list was generated on Sun Oct 25 10:27:00 2020 CET.