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Food Science & Nutrition|July 30, 2020
Physical, nutritional, and sensory quality of rice-based biscuits fortified with safou (Dacryodes edulis) fruit powderEliane-Flore Eyenga, Erasmus Nchuaji Tang, Mercy Bih Loh Achu, et al.Food Research International (Ottawa, Ont.)|November 30, 2024
Modulating fine flavor cocoa attributes: Impact of seed-to-bean transformation under controlled conditions on metabolite, volatile and sensory profilesLili Dahiana Becerra, Ruth Yolanda Ruiz-Pardo, Fabrice Vaillant, et al.Journal of Agricultural and Food Chemistry|February 15, 2019
Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa PolyphenolsNoémie Fayeulle, Emmanuelle Meudec, Jean Claude Boulet, et al.Food Chemistry|December 1, 2015
Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrateJanchai Poonlaphdecha, Pascal Gantet, Isabelle Maraval, et al.Foods (Basel, Switzerland)|August 29, 2024
Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome AnalysisSandra Llano, Fabrice Vaillant, Margareth Santander, et al.Foods (Basel, Switzerland)|December 30, 2025
Effect of Agroforestry and Cocoa-Producing Geographical Origin on the Sensory Profile of Beans and Chocolates in the Climate Change Context in Côte d'IvoireFlorent G Kouamé Amien, Maï Koumba Koné, Christian Adobi Kadjo, et al.Journal of Mass Spectrometry : JMS|November 28, 2018
Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differencesZoé Deuscher, Isabelle Andriot, Etienne Sémon, et al.Journal of Food Science and Technology|October 4, 2022
Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolateAnge Didier D Kouassi, Koumba M Koné, Brice J Assi-Clair, et al.Journal of Food Science and Technology|April 19, 2018
Oxidative status of a yogurt-like fermented maize product containing phytosterolsAdriana María Descalzo, Sergio Aníbal Rizzo, Adrien Servent, et al.Journal of Food Science and Technology|October 21, 2024
Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid contentSimon Perrez Akoa, Renaud Boulanger, Jude Manga Ndjaga, et al.Pageof 4