Nombre de documents : 13.
2023
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2022
2021
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2020
2019
Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof.
Assi Clair Brice Judicaël, Koné Maï K., Kouamé K., Lahon Marie-Christine, Berthiot Laurent, Durand Noel, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice.
2019.
European Food Research and Technology,
245 (7) : 1459-1471.
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.
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Transfer of volatiles and aroma precursors into the coffee seeds during fermentation, a reality?
Hadj Salem Fatma, Lebrun Marc, Sieczkowski Nathallie, Collignan Antoine, Boulanger Renaud.
2019.
In : Cocotea 2019 book of abstracts. Jacobs University Bremen
. Bremen : Jacobs University Bremen, Résumé, 40.
International Congress on Cocoa Coffee and Tea. 5, Bremen, Allemagne, 26 Juin 2019/28 Juin 2019.
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2017
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.
Inoculation with selected Saccharomyces cerevisiae yeast in coffee fermentation : Pilot- and industrial-scale evaluations of the impact on the process and coffee quality.
Berthiot Laurent, Lahon Marie-Christine, Alter Pascaline, Bertrand Benoît, Durand Noel, Boulanger Renaud, Maraval Isabelle, Ortiz-Julien A., Sieczkowski Nathallie.
2017.
. Universita Del Piemonte Orientale, Universita Degli Studi Di Torino
. Turin : Universita Del Piemonte Orientale, Résumé, 1 p.
International Conference on Cocoa Coffee and Tea 2017. 4, Turin, Italie, 25 Juin 2017/28 Juin 2017.
2015
Effects of selected Saccharomyces cerevisiae yeast inoculation on coffee fermentation and quality.
Alter Pascaline, Berthiot Laurent, Bertrand Benoît, Durand Noël, Meile Jean-Christophe, Morel Gilles, Ortiz-Julien A., Sieczkowski Nathallie.
2015.
. Aveiro : Elsevier, Résumé, 1 p.
International Congress on Cocoa Coffee and Tea. 3, Aveiro, Portugal, 22 Juin 2015/24 Juin 2015.
Effects of selected Saccharomyces cerevisiae yeasts inoculation on cocoa fermentation and quality.
Berthiot Laurent, Fourny Gérard, Durand Noël, Meile Jean-Christophe, Maraval Isabelle, Forestier-Chiron Nelly, Sieczkowski Nathallie, Ortiz-Julien A..
2015.
. Aveiro : Elsevier, Résumé, 1 p.
International Congress on Cocoa Coffee and Tea. 3, Aveiro, Portugal, 22 Juin 2015/24 Juin 2015.
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