Publications des agents du Cirad

Cirad

Cette entrée donne accès aux publications déposées dans Agritrop, pour chaque auteur en activité au Cirad.

Berthiot Laurent rss

Unité d'affectation : UMR QUALISUD (Persyst)
Année de publication : Type de document :

25 publications

Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof

Assi C.B.J., Koné M.K., Kouamé K., Lahon M.C., Berthiot L., Durand N., Lebrun M., Julien-Ortiz A., Maraval I., Boulanger R., Guehi T.S.. 2019. European Food Research and Technology, 245 (7) : p. 1459-1471.

DOI: 10.1007/s00217-018-3181-6

Résumé

Article (a-revue à facteur d'impact)

Quantitative assessment of the microbiological risk associated with the consumption of attieke in Côte d'Ivoire

Akmel D.C., Aw S., Montet D., Assidjo N.E., Degni M.L., Akaki D., Moretti C., Elleingand E., Brabet C., Baud G., Mens F., Yao B., Michel T., Durand N., Assin H., Berthiot L., Tapé T.. 2017. Food Control, 81 : p. 65-73.

DOI: 10.1016/j.foodcont.2017.05.035

Résumé

Article (a-revue à facteur d'impact)

The success story of the implementation of the national food safety agency in Ivory Coast

Montet D., Akaki D., Moretti C., Brabet C., Manizan A.L., Elleingand E., Baud G., Mens F., Yao B., Michel T., Assidjo N.E., Aw S., Akmel D.C., Assin H., Durand N., Alter P., Berthiot L., Metayer I., Tapé T.. 2017. Egyptian Journal of Basic and Applied Sciences, 4 (4) : p. 366-371.

DOI: 10.1016/j.ejbas.2017.07.004

Résumé

Article (b-revue à comité de lecture)

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 B.J., Guehi T.S., Koné M.K., Lahon M.C., Berthiot L., Durand N., Lebrun M., Julien-Ortiz A., Maraval I., Boulanger R.. 2017. Turin : s.n., 1 poster. International Conference on Cocoa Coffee and Tea 2017. 4, 2017-06-25/2017-06-28, Turin (Italie).

Résumé

Communication de congrès

Inoculation with selected Saccharomyces cerevisiae yeast in coffee fermentation : Pilot- and industrial-scale evaluations of the impact on the process and coffee quality

Berthiot L., Lahon M.C., Alter P., Bertrand B., Durand N., Boulanger R., Maraval I., Ortiz-Julien A., Sieczkowski N.. 2017. Turin : Universita Del Piemonte Orientale, 1 p.. International Conference on Cocoa Coffee and Tea 2017. 4, 2017-06-25/2017-06-28, Turin (Italie).

Résumé

Communication de congrès

Application of PCR-DGGE to the study of dynamics and biodiversity of microbial contaminants during the processing of Hibiscus sabdariffa drinks and concentrates

Ndiaye N.A., Hamdouche Y., Kane A., Cisse M., Berthiot L., Touré-Kané N.C., Montet D.. 2016. Fruits, 71 (3) : p. 141-149.

DOI: 10.1051/fruits/2016001

Résumé

Article (a-revue à facteur d'impact)

Contribution of predominant yeasts to the occurence of aroma compounds during cocoa bean fermentation

Kone K.M., Guehi T.S., Durand N., Ban-Koffi L., Berthiot L., Fontana-Tachon A., Brou K., Boulanger R., Montet D.. 2016. Food Research International, 89 (Part 2) : p. 910-917.

DOI: 10.1016/j.foodres.2016.04.010

Résumé

Article (a-revue à facteur d'impact)

Contribution of potentially aromatic yeasts involved into the beans fermentation to the development of raw cocoa flavors

Koné Koumba M., Guehi T.S., Durand N., Ban-Koffi L., Berthiot L., Fontana A., Brou Kouakou D., Boulanger R.. 2015. Aveiro : Elsevier, 1 p.. International Congress on Cocoa Coffee and Tea. 3, 2015-06-22/2015-06-24, Aveiro (Portugal).

Résumé

Communication de congrès

Effects of selected Saccharomyces cerevisiae yeast inoculation on coffee fermentation and quality

Alter P., Berthiot L., Bertrand B., Durand N., Meile J.C., Morel G., Ortiz-Julien A., Sieczkowski N.. 2015. Aveiro : Elsevier, 1 p.. International Congress on Cocoa Coffee and Tea. 3, 2015-06-22/2015-06-24, Aveiro (Portugal).

Résumé

Communication de congrès

Effects of selected Saccharomyces cerevisiae yeasts inoculation on cocoa fermentation and quality

Berthiot L., Fourny G., Durand N., Meile J.C., Maraval I., Forestier-Chiron N., Sieczkowski N., Ortiz-Julien A.. 2015. Aveiro : Elsevier, 1 p.. International Congress on Cocoa Coffee and Tea. 3, 2015-06-22/2015-06-24, Aveiro (Portugal).

Résumé

Communication de congrès

Impact of various extraction parameters on the sensory qualities of coffee

Berthiot L., Manez J.C., Durand N., Crosville V., Lorphelin J., Acher P., Aguilar P., Meile J.C., Mourlan B., Montet D.. 2015. In : Proceedings of the 25th International Conference on Coffee Science. Paris : ASIC, p. 42-46. International Conference on Coffee Science. 25, 2014-09-08/2014-09-13, Armenia (Colombie).

Communication de congrès

Climatic factors directly impact the biochemical composition and the volatile organic compounds fingerprint in green Arabica coffee bean as well coffee beverage quality

Bertrand B., Boulanger R., Dussert S., Laffargue A., Ribeyre F., Berthiot L., Descroix F., Joët T.. 2013. In : Proceedings of the 24th International Conference on Coffee Science, San José, Costa Rica, 12th-16th November 2012. Paris : ASIC, p. 628-635. International Conference on Coffee Science. 24, 2012-11-12/2012-11-16, San José (Costa Rica).

Résumé

Communication de congrès

Venezuelan coffee from Biscucuy: the first sensorial evaluation of its aroma potential

Aguilar P., Ribeyre F., Berthiot L., Bastide P., Lopez M.A.. 2013. In : Proceedings of the 24th International Conference on Coffee Science, San José, Costa Rica, 12th-16th November 2012. Paris : ASIC, p. 306-311. International Conference on Coffee Science. 24, 2012-11-12/2012-11-16, San José (Costa Rica).

Résumé

Communication de congrès

Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality

Bertrand B., Boulanger R., Dussert S., Ribeyre F., Berthiot L., Descroix F., Joët T.. 2012. Food Chemistry, 135 (4) : p. 2575-2583.

DOI: 10.1016/j.foodchem.2012.06.060

Résumé

Article (a-revue à facteur d'impact)

Les profils sensoriels des cafés sont liés aux terroirs en République dominicaine

Aguilar P., Ribeyre F., Escarramán A., Bastide P., Berthiot L.. 2012. Cahiers Agricultures, 21 (2-3) : p. 169-178.

DOI: 10.1684/agr.2012.0546

Résumé

Article (a-revue à facteur d'impact)

Instrumental and sensory characterization of mango fruit texture

Valente M., Ribeyre F., Self G., Berthiot L., Assemat S.. 2011. Journal of Food Quality, 34 (6) : p. 413-424.

DOI: 10.1111/j.1745-4557.2011.00412.x

Résumé

Article (a-revue à facteur d'impact)

Coffee Bourbon Pointu of Reunion Island: How to define a terroir to obtain a "Gourmet" coffee

Aguilar P., Berthiot L., Descroix F.. 2011. In : Proceedings of the 23rd International Conference on Coffee Science; Bali, Indonesia, October 3-8, 2010. Paris : ASIC, p. 1040-1045. International Conference on Coffee Science. 23, 2010-10-03/2010-10-08, Bali (Indonésie).

Résumé

Communication de congrès

Coffee Bourbon Pointu of Reunion Island: The post-harvest process is one of the keys to achieve the best sensorial quality

Aguilar P., Berthiot L., Descroix F.. 2011. In : Proceedings of the 23rd International Conference on Coffee Science; Bali, Indonesia, October 3-8, 2010. Paris : ASIC, p. 1026-1029. International Conference on Coffee Science. 23, 2010-10-03/2010-10-08, Bali (Indonésie).

Résumé

Communication de congrès

Mission report : ICCR East Java Indonesia. 13th to 22nd of june 2011

Aguilar P., Berthiot L.. 2011. Montpellier : CIRAD, 17 p..

Rapport de mission

Mission report: ICCRI East Java Indonesia, 13th to 22nd of June 2011

Aguilar P., Berthiot L.. 2011. Montpellier : CIRAD, 17 p..

Rapport de mission

Multiple-approach method for sensory panel training in producing countries : [PC786]

Berthiot L., Ribeyre F., Aguilar P., Sallée B., Jacquet M., Guyot B.. 2008. In : 22nd International Conference on Coffee Science. Montpellier : ASIC, p. 408-411. International Conference on Coffee Science. 22, 2008-09-14/2008-09-19, Campinas (Brésil).

Résumé

Communication de congrès

Sensory analysis : Part 1 - Sensory analysis as a science. Part 2 - About sensory perception. Part 3 : Coffee sensory analysis : method and vocabulary. Part 4 : Sensory analysis : interest for GI

Ribeyre F., Berthiot L., Aguilar P.. 2008. In : Chabrol Didier (ed.). Geographical indications : a way forward for local development, Mai 12th-23rd 2008, Montpellier, France. Proceedings. Montpellier : CIRAD, (32 vues). Geographical Indications : a way forward for local development, 2008-05-12/2008-05-23, Montpellier (France).

Communication de congrès

Sensory typology : method used to identify homogeneous groups of coffee : [PC 778]

Ribeyre F., Aguilar P., Berthiot L.. 2008. In : 22nd International Conference on Coffee Science. Montpellier : ASIC, p. 377-380. International Conference on Coffee Science. 22, 2008-09-14/2008-09-19, Campinas (Brésil).

Résumé

Communication de congrès

Mission report to JARC (Jimma, Ethiopia), from 29 of january to 16 of february 2008 : support to improve sensory analysis

Berthiot L., Ribeyre F.. 2008. Montpellier : CIRAD, 27 p..

Rapport d'expertise

Impact of post-harvest treatment on the aromatic quality of "Bourbon Pointu" coffee in Reunion Island

Piccino S., Boulanger R., Guyot B., Ribeyre F., Berthiot L., Shum Cheong Sing A., Descroix F.. 2007. In : 21st International Conference on Coffee Science, Montpellier (France), 11th - 15th September 2006. Montpellier : ASIC, p. 357-359. Colloque Scientifique International sur le Café. 21, 2006-09-11/2006-09-15, Montpellier (France).

Communication de congrès