Résultats pour Auteur : "Assi-Clair, Brice Judicaël"

Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate. Kouassi Ange Didier Dominique, Koné Koumba Maî, Assi-Clair Brice Judicaël, Lebrun Marc, Maraval Isabelle, Boulanger Renaud, Fontana Angélique, Guehi Tagro Simplice. 2022. Journal of Food Science and Technology, 59 : 4466-4478.

Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds. Koné Koumba Maî, Assi-Clair Brice Judicaël, Kouassi Ange Didier Dominique, Koffi Yao Alfred, Ban-Koffi Louis, Durand Noël, Lebrun Marc, Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice. 2021. International Journal of Food Science and Technology, 56 (5), n.spéc. Microbiota, probiotics and prebiotics : 2516-2529.

Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate. Assi-Clair Brice Judicaël, Guehi Tagro Simplice, Koné Maï K., Lahon Marie-Christine, Berthiot Laurent, Durand Noël, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud. 2017. . Universita Del Piemonte Orientale, Universita Degli Studi Di Torino. Turin : s.n., 1 poster International Conference on Cocoa Coffee and Tea 2017. 4, Turin, Italie, 25 Juin 2017/28 Juin 2017.