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Journal of Agricultural and Food Chemistry|March 13, 2012
Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA LevelsJanchai Poonlaphdecha, Isabelle Maraval, Sandrine Roques, et al.Food Chemistry|September 7, 2017
Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruitsAdeline Bonneau, Renaud Boulanger, Marc Lebrun, et al.Food Research International (Ottawa, Ont.)|March 20, 2019
Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beansYasmine Hamdouche, Jean Christophe Meile, Marc Lebrun, et al.Molecules (Basel, Switzerland)|May 13, 2023
Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican RepublicSantiago Guzmán Penella, Renaud Boulanger, Isabelle Maraval, et al.Metabolites|August 6, 2020
Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa BeansNoémie Fayeulle, Sébastien Preys, Jean-Michel Roger, et al.Food Chemistry|April 23, 2018
Characterization of new flavan-3-ol derivatives in fermented cocoa beansNoémie Fayeulle, Anna Vallverdu-Queralt, Emmanuelle Meudec, et al.Food Research International (Ottawa, Ont.)|March 28, 2018
Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentationsAdrien Servent, Renaud Boulanger, Fabrice Davrieux, et al.Food Research International (Ottawa, Ont.)|March 3, 2025
Metabolomic insights into flavour precursor dynamics during fermentation of cacao beans cultivated in diverse climatic production zones in ColombiaSandra Llano, Andrés Zorro-González, Margareth Santander, et al.Journal of Agricultural and Food Chemistry|September 27, 2014
Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperatureClotilde Hue, Pierre Brat, Ziya Gunata, et al.Analytica Chimica Acta|August 31, 2010
Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometryIsabelle Maraval, Kemal Sen, Abdelhamid Agrebi, et al.Pageof 4