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Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain. Kouame Christelle, Loiseau Gérard, Grabulos Joël, Boulanger Renaud, Mestres Christian. 2021. International Journal of Food Microbiology, 337:108917, 10 p.

Towards a starter culture for cocoa fermentation by selection of acetic acid bacteria. Farrera Lucie, Colas De La Noue Alexandre, Strub Caroline, Guibert Benjamin, Kouame Christelle, Grabulos Joël, Montet Didier, Teyssier Corinne. 2021. Fermentation, 7 (1), n.spéc. Safety and Microbiological Quality 2.0:42, 19 p.

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, 14-15. International Congress on Cocoa Coffee and Tea. 5, Bremen, Allemagne, 26 Juin 2019/28 Juin 2019.

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 Novembre 2018/8 Novembre 2018.

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 Octobre 2018/3 Octobre 2018.

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.