Nombre de documents : 6.
2021
Multi-block classification of chocolate and cocoa samples into sensory poles.
Biancolillo Alessandra, Preys Sébastien, Gaci Belal, Le Quéré Jean-Luc, Labouré Hélène, Deuscher Zoé, Cheynier Véronique, Sommerer Nicolas, Fayeulle Noémie, Costet Pierre, Hue Clotilde, Boulanger Renaud, Alary Karine, Lebrun Marc, Lahon Marie-Christine, Morel Gilles, Maraval Isabelle, Davrieux Fabrice, Roger Jean-Michel.
2021.
Food Chemistry,
340:127904, 9 p.
2020
Prévisualisation |
2019
Linking cocoa polyphenol composition to chocolate quality with Average-Mass-Spectra fingerprints.
Fayeulle Noémie, Meudec Emmanuelle, Boulet Jean-Claude, Hue Clotilde, Boulanger Renaud, Cheynier Véronique, Sommerer Nicolas.
2019.
In : Cocotea 2019 book of abstracts. Jacobs University Bremen
. Bremen : Jacobs University Bremen, Résumé, 4.
International Congress on Cocoa Coffee and Tea. 5, Bremen, Allemagne, 26 Juin 2019/28 Juin 2019.
Prévisualisation |
2018
2017
Two molecules newly identified by Mass Spectrometry in fermented cocoa beans impact chocolate sensory quality.
Fayeulle Noémie, Vallverdu-Queralt Anna, Meudec Emmanuelle, Boulet Jean-Claude, Roger Jean-Michel, Hue Clotilde, Boulanger Renaud, Cheynier Véronique, Sommerer Nicolas.
2017.
In : Proceedings of the first International Symposium on Cocoa Research ISCR 2017. ICCO
. Lima : ICCO, 11 p.
International Symposium on Cocoa Research – ISCR 2017 : Promoting Advances in Research to Enhance the Profitability of Cocoa Farming. 1, Lima, Pérou, 13 Novembre 2017/17 Novembre 2017.
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