Parcourir par Auteur Cirad

Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal. Akissoé Noël, Sacca Carole, Declemy Anne-Laure, Bechoff Aurélie, Anihouvi Victor, Dalodé-Vieira Générose, Pallet Dominique, Fliedel Geneviève, Mestres Christian, Hounhouigan Joseph Djidjoho, Tomlins Keith I.. 2015. Journal of the Science of Food and Agriculture, 95 (9) : 1876-1884.

D 5.4.2.1. Report on near-market consumer testing of new improved products in Europe for Group 1. Project AFTER “African Food Tradition rEvisited by Research”. Pintado Ana I.E., Monteiro Maria Joao, Ahmed Zahra S., Awad Sameh, Hassan-Wassef H., Tomlins Keith I., Pintado Maria Manuela E., Fliedel Geneviève, Maraval Isabelle, Lahon Marie-Christine, Forestier N., Grabulos Joël, Mestres Christian, Sacca Carole, Akissoé Noël H., Monteiro Maria Joao, Bechoff Aurélie, Oduro-Yeboah Charlotte, Amoa-Awua Wisdom. 2015. s.l. : Projet AFTER-Union Européenne, 67 p.

Modeling lactic acid fermentation of gowé, a sorghum-based fermented beverage. Munanga Bettencourt de Jesus, Mestres Christian, Loiseau Gérard, Adinsi Laurent, Fliedel Geneviève, Sacca Carole, Akissoé Noël, Kouame Christelle, Grabulos Joël, Hounhouigan Joseph Djidjoho. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. ESP-UCAD, CIRAD, AAFEX. Dakar : UCAD-CIRAD, Résumé, 2 p. AFTER Congress. 1, Dakar, Sénégal, 11 Novembre 2014/12 Novembre 2014.