Parcourir par Mots clés libres

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. Bechoff Aurélie, Adinsi Laurent, Ngoh Newilah Gérard, Nakitto Mariam, Deuscher Zoé, Ssali Reuben, Chijioke Ugo, Khakasa Elizabeth, Nowakunda Kephas, Bouniol Alexandre, Dufour Dominique, Bugaud Christophe. 2024. Journal of the Science of Food and Agriculture, 104 (8), n.spéc. Tropical roots, tubers and bananas: New breeding tools and methods to meet consumer preferences : 4700-4708.

Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based food. Hammad Imane, Dornier Manuel, Lebrun Marc, Maraval Isabelle, Poucheret Patrick, Dhuique-Mayer Claudie. 2022. Journal of the Science of Food and Agriculture, 102 (13) : 5768-5777.

Arabica-like flavour in a heat-tolerant wild coffee species. Davis Aaron P., Mieulet Delphine, Moat Justin, Sarmu Daniel, Haggar Jeremy. 2021. Nature Plants, 7 : 413-418.

Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture. Gouyo Teko, Rondet Eric, Mestres Christian, Hofleitner Céline, Bohuon Philippe. 2021. Journal of Food Engineering, 298:110484, 10 p.

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.

Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters. Savouré Timoty, Dornier Manuel, Maraval Isabelle, Collignan Antoine. 2021. Journal of Texture Studies, 52 (3) : 314-333.

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying. Gouyo Teko, Mestres Christian, Maraval Isabelle, Fontez Bénédicte, Hofleitner Céline, Bohuon Philippe. 2020. Food Research International, 131:108947, 10 p.

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Bonneau Adeline, Boulanger Renaud, Lebrun Marc, Maraval Isabelle, Valette Jérémy, Guichard Elisabeth, Günata Ziya. 2018. Food Chemistry, 239 : 806-815.

Standard operating protocol for the instrumental determination of extensibility of pounded yam. Biophysical characterization of quality traits, WP2. Ayetigbo Oluwatoyin, Domingo Romain, Arufe Vilas Santiago, Mestres Christian (collab.), Akissoé Noël (collab.), Otegbayo Bolanle Omolara (collab.). 2023. Montpellier : RTBfoods Project-CIRAD, 18 p.

Breeding RTB products for end-user preferences (RTBfoods). Annual report period 4 (Jan - Dec 2021). Dufour Dominique, Fauvelle Eglantine, Méjean Cathy, Marciano Delphine, Pérignon Anne Laure. 2022. Montpellier : RTBfoods Project-CIRAD, 84 p.

Breeding RTB products for end-user preferences (RTBfoods). Annual report period 3 (Jan - Dec 2020). Dufour Dominique, Fauvelle Eglantine, Méjean Cathy, Marciano Delphine, Pérignon Anne Laure. 2021. Montpellier : RTBfoods Project-CIRAD, 90 p.

Breeding RTB products for end-user preferences (RTBfoods). Annual report period 2 (Jan - Dec 2019). Dufour Dominique, Fauvelle Eglantine, Méjean Cathy, Marciano Delphine, Pérignon Anne Laure. 2020. Montpellier : RTBfoods Project-CIRAD, 554 p.

Breeding RTB products for end-user preferences (RTBfoods). Annual report period 1 (Nov. 2017-Dec. 2018). Dufour Dominique, Fauvelle Eglantine, Méjean Cathy, Marciano Delphine, Pérignon Anne Laure. 2019. Montpellier : RTBfoods Project-CIRAD, 250 p.

Activity n°3: Evaluation of acceptability thresholds of key quality traits for the different RTB food products. Online module n°3 : Hedonic test. Deuscher Zoé, Adinsi Laurent, Bugaud Christophe. 2024. Montpellier : CIRAD-RTB Breeding Project, 23 p.