Résultats pour : "Café vert"

Limited genotypic and geographic variability of 16-O-methylated diterpene content in Coffea arabica green beans. Portaluri Vincent, Thomas Freddy, Guyader Sophie, Jamin Eric, Bertrand Benoît, Remaud Gérald S., Schievano Elisabetta, Mammi Stefano, Guercia Elena, Navarini Luciano. 2020. Food Chemistry, 329:127129, 7 p.

Large topsoil organic carbon variability is controlled by Andisol properties and effectively assessed by VNIR spectroscopy in a coffee agroforestry system of Costa Rica. Kinoshita Rintaro, Roupsard Olivier, Chevallier Tiphaine, Albrecht Alain, Taugourdeau Simon, Ahmed Zia, van Es Harold M.. 2016. Geoderma, 262 : 254-265.

Application of near infrared spectroscopy for green coffee biochemical phenotyping. Dos Santos Scholz Maria Brigida, Good Kitzberger Cíntia Sorane, Protasio Pereira Luiz Filipe, Davrieux Fabrice, Pot David, Charmetant Pierre, Leroy Thierry. 2014. Journal of Near Infrared Spectroscopy, 22 (6) : 411-421.

Isolation of green coffee chlorogenic acids using activated carbon. Suarez Quiroz Mirna Leonor, Alonso Campos Angelina, Valerio Alfaro Gerardo, Gonzalez-Rios Oscar, Villeneuve Pierre, Figueroa-Espinoza Maria-Cruz. 2014. Journal of Food Composition and Analysis, 33 (1) : 55-58.

Validation of near-infrared spectroscopy for the quantification of cafestol and kahweol in green coffee. Scholz Maria Brigida dos Santos, Pagiatto Natalia Ferrarezi, Kitzberger Cíntia S.G., Pereira Luiz Filipe P., Davrieux Fabrice, Charmetant Pierre, Leroy Thierry. 2014. Food Research International, 61 : 176-182.

Anti-Aspergillus activity of green coffee 5-O-caffeoyl quinic acid and its alkyl esters. Suárez Quiroz Mirna, Alonso Campos Angelina, Valerio Alfaro Gerardo, Gonzalez-Rios Oscar, Villeneuve Pierre, Figueroa-Espinoza Maria-Cruz. 2013. Microbial Pathogenesis, 61-62 : 51-56.

Effets des traitements post-récolte et de la torréfaction sur la teneur en ochratoxine A du café : une revue. Durand Noël, Duris Daniel, Fontana Angélique, Castellanos-Onorio Olaya, Suarez Quiroz Mirna Leonor, Schorr-Galindo Sabine. 2013. Cahiers Agricultures, 22 (3) : 195-201.

Factors constraining building effective and fair geographical indications for coffee: Insights from a dominican case study. Galtier Franck, Belletti Giovanni, Marescotti Andrea. 2013. Development Policy Review, 31 (5) : 597-615.

La pyrale du café à la Réunion. Comment mieux gérer cet important ravageur des cultures du fameux Bourbon pointu ? Chartier Marion, Quilici Serge, Frérot Brigitte, Noirot Michel, Glenac Serge, Descroix Frédéric. 2013. Phytoma (660) : 43-46.

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) : 2575-2583.

Les contaminants du café. Durand Noël, Gueule Dominique, Fourny Gérard. 2012. Cahiers Agricultures, 21 (2-3) : 192-196.

Effect of two different roasting techniques on the Ochratoxin A (OTA) reduction in coffee beans (Coffea arabica). Castellanos-Onorio Olaya, Gonzalez-Rios Oscar, Guyot Bernard, Fontana-Tachon Angélique, Guiraud Joseph-Pierre, Schorr-Galindo Sabine, Durand Noël, Suárez Quiroz Mirna. 2011. Food Control, 22 (8) : 1181-1188.

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) : 297-307.

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) : 289-296.

Limonene: A target for Coffea arabica aromatic quality breeding. Montagnon Christophe, Lonzarich Valentina, Neuschwander Hanna, Suggi Liverani Furio, Navarini Luciano. 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 Septembre 2018/20 Septembre 2018.

Rôle des constituants chimiques du café vert, du terroir et des traitements post-récolte sur la qualité aromatique du Bourbon Pointu. Piccino Sébastien. 2011. Saint-Denis : Université de la Réunion, 190 p. Thèse de doctorat : Sciences, technologies et santé. Chimie : Université de la Réunion

Impact des technologies de traitement post-récolte sur la qualité aromatique et sensorielle du café. Gonzalez Rios Oscar. 2004. Montpellier : UM2, 192 p. Thèse de doctorat : Sciences des aliments. Option Sciences et procédés biologiques et industriels : Université Montpellier 2