Parcourir par Mots clés libres

Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content. Akoa Simon Perrez, Boulanger Renaud, Manga Ndjaga Jude, Effa Onomo Pierre, Lebrun Marc, Eyenga Eliane Flore, Morel Gilles, Nkongho Raymond N., Djocgoue Pierre-François. 2024. Journal of Food Science and Technology, 61 (12) : 2318-2331.

Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profiles. Becerra Lili Dahiana, Ruiz-Pardo Ruth Yolanda, Vaillant Fabrice, Zuluaga Martha Viviana, Boulanger Renaud, Santander Margareth, Escobar Sebastián. 2024. Food Research International, 196:115109, 13 p.

Study of the genetic diversity of cocoa populations (Theobroma cacao L.) of Martinique (FWI) and potential for processing and the cocoa industry. Adenet Sandra, Regina Françoise, Rogers Dominique, Bharath Sarah, Argout Xavier, Rochefort Katia, Cilas Christian. 2020. Genetic Resources and Crop Evolution, 67 : 1969-1979.

Sensory and physicochemical profiling of traditional and enriched gari in Benin. Adinsi Laurent, Akissoé Noël, Escobar Andrés, Prin Laure, Kougblenou Nadège, Dufour Dominique, Hounhouigan Joseph Djidjoho, Fliedel Geneviève. 2019. Food Science and Nutrition, 7 (10) : 3338-3348.

Ornamental plants architectural characteristics in relation to visual sensory attributes: A new approach on the rose bush for objective evaluation of the visual quality. Garbez M., Symoneaux R., Belin E., Caraglio Yves, Chéné Y., Dones Nicolas, Durand Jean-Baptiste, Hunault G., Relion D., Sigogne M., Rousseau D., Galopin G.. 2018. European Journal of Horticultural Science, 83 (3) : 187-201.

RTBfoods Manual - Part 3 - Tutorial: Statistical Analyses (PCA and multiple regression) to visualise the sensory analysis data and relate it to the instrumental data. Biophysical characterization of quality traits, WP2. Bugaud Christophe, Maraval Isabelle, Meghar Karima. 2022. Montpellier : RTBfoods Project-CIRAD, 24 p.