Parcourir par Auteur Cirad

Screening of anti-fungal Bacillus strains and influence of their application on cocoa beans fermentation and final bean quality. Kadjo Adobi Christian, Beugre Guézéré Corinne, Sess Tchotch Didier Axel, Kedjebo Kra Brou Didier, Mounjouenpou Pauline, Durand Noël, Fontana Angélique, Tagro Guehi Simplice. 2023. Journal of Advances in Microbiology, 23 (1) : 8-17.

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) : 910-917.

Effect of post-harvest treatments on the occurrence of ochratoxin A in raw cocoa beans. Kedjebo Kra Brou Didier, Guehi Tagro Simplice, Brou Kouakou, Durand Noël, Aguilar Philip, Fontana Angélique, Montet Didier. 2016. Food Additives and Contaminants. Part A. Chemistry, Analysis, Control, Exposure and Risk Assessment, 33 (1) : 157-166.

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 Juin 2015/24 Juin 2015.