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Maraval Isabelle

Unité d'affectation : UMR QUALISUD (Persyst)

Année de publication :

Type de document :

70 publications

Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops

Arnaud E., Menda N., Tran T., Asiimwe A., Kanaabi M., Meghar K., Forsythe L., Kawuki R.S., Ellebrock B., Kayondo I.S., Agbona A., Zhang X., Mendes T., Laporte M.A., Nakitto M., Ssali R.T., Asfaw A., Uwimana B., Ogbete C., Makunde G., Maraval I., Mueller L., Bouniol A., Fauvelle E., Dufour D.. 2023. Journal of the Science of Food and Agriculture : 13 p..

DOI: 10.1002/jsfa.12710

Article (a-revue à facteur d'impact)

Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.

Yin M., Weil M., Avallone S., Maraval I., Forestier-Chiron N., Servent A., In S., Bohuon P.. 2023. Journal of Food Measurement and Characterization, 17 : p. 998-1008.

DOI: 10.1007/s11694-022-01683-w

Article (a-revue à facteur d'impact)

Link between flavor perception and volatile compound composition of dark chocolates derived from trinitario cocoa beans from Dominican Republic

Guzman Penella S., Boulanger R., Maraval I., Kopp G., Corno M., Fontez B., Fontana A.. 2023. Molecules, 28 (9) : 22 p..

DOI: 10.3390/molecules28093805

Article (a-revue à facteur d'impact)

Mechanical approach for the evaluation of the crispiness of food granular products

Boudina I., Delalonde M., Koegel L., Maraval I., Forestier-Chiron N., Domingo R., Ricci J., Sharkawi T., Rondet E.. 2023. Journal of Texture Studies, 54 (5) : p. 633-645.

DOI: 10.1111/jtxs.12764

Article (a-revue à facteur d'impact)

Potential beverage quality of three wild coffee species (Coffea brevipes, C. congensis and C. stenophylla) and consideration of their agronomic use

Bertrand B., Davis A.P., Maraval I., Forestier N., Mieulet D.. 2023. Journal of the Science of Food and Agriculture, 103 (7) : p. 3602-3612.

DOI: 10.1002/jsfa.12347

Article (a-revue à facteur d'impact)

Study of the impact of yeast starter use on microbial population dynamics during the fermentation of cocoa beans, and of its ultimate impact on cocoa composition and flavor

Guzman Penella S., Kopp G., Corno M., Chochois V., Boulanger R., Fontana A., Maraval I.. 2023. In : ICEF14 Book of abstracts : "Sustainable food manufacturing for a resilient food chain". Nantes : IAEF, p. 195. International Congress on Engineering and Food, 2023-06-20/2023-06-23, Nantes (France).

Communication de congrès

Effect of high-pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar (Mangifera indica L.)

Joly V., Brat P., Nigen M., Lebrun M., Maraval I., Ricci J., Forestier-Chiron N., Servent A.. 2022. Journal of Food Processing and Preservation, 46 (11) : 11 p..

Article (a-revue à facteur d'impact)

Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate

Kouassi A.D.D., Koné K.M., Assi-Clair B.J., Lebrun M., Maraval I., Boulanger R., Fontana A., Guehi T.S.. 2022. Journal of Food Science and Technology, 59 : p. 4466-4478.

DOI: 10.1007/s13197-022-05526-w

Article (a-revue à facteur d'impact)

Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based food

Hammad I., Dornier M., Lebrun M., Maraval I., Poucheret P., Dhuique-Mayer C.. 2022. Journal of the Science of Food and Agriculture, 102 (13) : p. 5768-5777.

DOI: 10.1002/jsfa.11926

Article (a-revue à facteur d'impact)

Link between volatile composition of cocoa beans and the use of yeast starter culture during fermentation

Guzman Penella S., Kopp G., Corno M., Boulanger R., Fontana A., Maraval I.. 2022. In : International Symosium on Cocoa Research: Booklet of abstracts. Montpellier : ICCO; CIRAD, p. 323-324. International Symposium on Cocoa Research (ISCR 2022), 2022-12-05/2022-12-07, Montpellier (France).

Communication de congrès

Consumer testing of boiled plantain in rural and urban areas in Cameroon. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4

Ngoh Newilah G., Kendine Vepowo C., Takam Ngouno A., Nya Nzimi C.R., Kuate Kengne C., Ngombi Ngombi E., Nkouandou M., Maraval I., Fliedel G., Adinsi L., Bechoff A.. 2022. Njombé : RTBfoods Project; CIRAD, 22 p..

DOI: 10.18167/agritrop/00636

Document technique

Du cacao marchand au chocolat. Les étapes de transformation et leurs impacts sur les caractéristiques organoleptiques du chocolat

Forestier-Chiron N., Doaré F., Mazardin A., Maraval I., Saj S.. 2022. Montpellier : CIRAD, 1 diaporama (23 vues).

Document technique

Guidance for consumer testing data analysis & reporting - Supplement to Step 4. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4

Fliedel G., Maraval I., Bechoff A., Fauvelle E.. 2022. Montpellier : RTBfoods Project; CIRAD, 49 p..

DOI: 10.18167/DVN1/D3KVLX

DOI: 10.18167/DVN1/SWTC3Q

DOI: 10.18167/DVN1/CUH4OP

DOI: 10.18167/DVN1/GL3YKR

DOI: 10.18167/DVN1/TMQXXF

DOI: 10.18167/DVN1/IKMXN0

DOI: 10.18167/DVN1/FQRWQV

DOI: 10.18167/DVN1/3QNL71

DOI: 10.18167/DVN1/VTFWVE

DOI: 10.18167/DVN1/BQEAE3

DOI: 10.18167/DVN1/ETUFSI

DOI: 10.18167/DVN1/PMI8E8

DOI: 10.18167/DVN1/KVVV0O

DOI: 10.18167/DVN1/4AVBFG

DOI: 10.18167/DVN1/VDJPEP

DOI: 10.18167/DVN1/ODFCFN

DOI: 10.18167/agritrop/00660

Document technique

Manuel RTBfoods - Partie 3 - Tutoriel analyses statistiques (ACP et régression multiple) pour visualiser les données de l'analyse sensorielle et les relier aux données instrumentales. Biophysical Characterization of Quality Traits, WP2

Bugaud C., Maraval I., Meghar K.. 2022. Montpellier : RTBfoods Project; CIRAD, 26 p..

DOI: 10.18167/agritrop/00738

Document technique

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 C., Maraval I., Meghar K.. 2022. Montpellier : RTBfoods Project; CIRAD, 24 p..

DOI: 10.18167/agritrop/00710

Document technique

Sensory characterization of attiéké. Biophysical characterization of quality traits, WP2

Ebah Djedji C., Diby N.A.S., Maraval I., Forestier-Chiron N., Bugaud C.. 2022. Bingerville : RTBfoods Project; CIRAD, 15 p..

DOI: 10.18167/DVN1/YPPYJO

DOI: 10.18167/DVN1/COAEIP

DOI: 10.18167/agritrop/00607

Document technique

Multi-block classification of chocolate and cocoa samples into sensory poles

Biancolillo A., Preys S., Gaci B., Le Quéré J.L., Labouré H., Deuscher Z., Cheynier V., Sommerer N., Fayeulle N., Costet P., Hue C., Boulanger R., Alary K., Lebrun M., Lahon M.C., Morel G., Maraval I., Davrieux F., Roger J.M.. 2021. Food Chemistry, 340 : 9 p..

DOI: 10.1016/j.foodchem.2020.127904

Article (a-revue à facteur d'impact)

Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds

Koné K.M., Assi-Clair B.J., Kouassi A.D.D., Koffi Yao A., Ban-Koffi L., Durand N., Lebrun M., Maraval I., Boulanger R., Guehi T.S.. 2021. International Journal of Food Science and Technology, 56 (5) : p. 2516-2529.

DOI: 10.1111/ijfs.14890

Article (a-revue à facteur d'impact)

Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters

Savouré T., Dornier M., Maraval I., Collignan A.. 2021. Journal of Texture Studies, 52 (3) : p. 314-333.

DOI: 10.1111/jtxs.12583

Article (a-revue à facteur d'impact)

Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Kouassi H.A., Assemand E.F., Gibert O., Maraval I., Ricci J., Thiemele D.E.F., Bugaud C.. 2021. International Journal of Food Science and Technology, 56 (3) : p. 1160-1170.

DOI: 10.18167/DVN1/DQA1ZV

DOI: 10.18167/DVN1/NZZHDZ

DOI: 10.1111/ijfs.14765

Article (a-revue à facteur d'impact)

Gluten-free breads: a response to a technological challenge

Grosmaire L., Lin L., Maraval I.. 2021. In : Guichard Elisabeth (ed.), Le Quéré Jean-Luc (ed.). Progress in flavour research 2021. Proceedings of the 16th Weurman Flavour Research Symposium. Dijon : INRAE; CSGA, p. 327-330. Weurman Flavour Research Symposium. 16, 2021-05-04/2021-05-06, Dijon (France).

Communication de congrès

Manuel RTBfoods - Partie 2 - Tutoriel contrôler les performances du panel et préparer les données en analyses sensorielles avant les traitements statistiques

Bugaud C., Maraval I., Forestier-Chiron N.. 2021. Montpellier : CIRAD, 15 p..

DOI: 10.18167/agritrop/00583

Document technique

RTBfoods Manual - Part 2 - Tutorial. Monitoring panel performance and cleaning data from descriptive sensory panels for statistical analysis

Bugaud C., Maraval I., Forestier-Chiron N.. 2021. Montpellier : CIRAD, 14 p..

DOI: 10.18167/DVN1/WG5YOT

DOI: 10.18167/DVN1/6UMNFF

DOI: 10.18167/DVN1/VFKFUR

DOI: 10.18167/DVN1/3ROQIK

DOI: 10.18167/DVN1/QFDIQK

DOI: 10.18167/DVN1/SZKUF2

DOI: 10.18167/DVN1/KYSGDG

DOI: 10.18167/DVN1/XGTNOL

DOI: 10.18167/DVN1/P0R0HG

DOI: 10.18167/DVN1/X9C6JG

DOI: 10.18167/DVN1/YPPYJO

DOI: 10.18167/DVN1/COAEIP

DOI: 10.18167/DVN1/BCNG5K

DOI: 10.18167/DVN1/DQA1ZV

DOI: 10.18167/agritrop/00582

Document technique

Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2

Nuwamanya E., Iragaba P., Kawuki R.S., Nanyonjo A.R., Kanaabi M., Khakasa E., Maraval I., Forestier-Chiron N., Bugaud C.. 2021. Kampala : RTBfoods Project; CIRAD, 18 p..

DOI: 10.18167/DVN1/VFKFUR

DOI: 10.18167/agritrop/00599

Document technique

Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2

Adinsi L., Akissoé N., Maraval I., Forestier-Chiron N., Bugaud C.. 2021. Cotonou : RTBfoods Project; CIRAD, 13 p..

DOI: 10.18167/DVN1/3ROQIK

DOI: 10.18167/agritrop/00598

Document technique

Sensory characterization of boiled yam. Biophysical characterization of quality traits, WP2

Adinsi L., Akissoé N., Maraval I., Forestier-Chiron N., Bugaud C.. 2021. Cotonou : RTBfoods Project; CIRAD, 13 p..

DOI: 10.18167/DVN1/6UMNFF

DOI: 10.18167/agritrop/00600

Document technique

Sensory characterization of eba. Biophysical characterization of quality traits, WP2

Maziya-Dixon B., Oyedele H., Alamu E., Awoyale W., Adesokan M., Chijioke U., Maraval I., Forestier-Chiron N., Bugaud C.. 2021. Ibadan : RTBfoods Project; CIRAD, 13 p..

DOI: 10.18167/DVN1/BCNG5K

DOI: 10.18167/agritrop/00596

Document technique

Sensory characterization of fufu. Biophysical characterization of quality traits, WP2

Chijioke U., Ogunka A.P., Achonwa O., Okoronkwo J., Maraval I., Forestier-Chiron N., Bugaud C.. 2021. Umudike : RTBfoods Project; CIRAD, 18 p..

DOI: 10.18167/DVN1/SZKUF2

DOI: 10.18167/agritrop/00595

Document technique

Sensory characterization of pounded yam. Biophysical characterization of quality traits, WP2

Otegbayo B.O., Tanimola A., Oroniran O., Maraval I., Forestier-Chiron N., Bugaud C.. 2021. Iwo : RTBfoods Project; CIRAD, 15 p..

DOI: 10.18167/DVN1/QFDIQK

DOI: 10.18167/agritrop/00597

Document technique

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying

Gouyo T., Mestres C., Maraval I., Fontez B., Hofleitner C., Bohuon P.. 2020. Food Research International, 131 : 10 p..

DOI: 10.1016/j.foodres.2019.108947

Article (a-revue à facteur d'impact)

SOP for sensory evaluation on boiled sweetpotato. Biophysical characterization of quality traits, WP2

Nakitto M., Maraval I., Forestier-Chiron N., Bugaud C.. 2020. Kampala : RTBfoods Project; CIRAD, 16 p..

DOI: 10.18167/DVN1/WG5YOT

DOI: 10.18167/agritrop/00601

Document technique

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

Article (a-revue à facteur d'impact)

Flash vacuum-expansion process: Effect on the sensory, color and texture attributes of avocado (Persea americana) puree

Salgado-Cervantes M., Servent A., Maraval I., Vargas-Ortiz M., Pallet D.. 2019. Plant Foods for Human Nutrition, 74 (3) : p. 370-375.

DOI: 10.1007/s11130-019-00749-3

Article (a-revue à facteur d'impact)

SOP for sensory evaluation on matooke. Biophysical characterization of quality traits, WP2

Nowakunda K., Khakasa E., Maraval I., Forestier-Chiron N., Bugaud C.. 2019. Kampala : RTBfoods Project; CIRAD, 16 p..

DOI: 10.18167/DVN1/XGTNOL

DOI: 10.18167/agritrop/00593

Document technique

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

Bonneau A., Boulanger R., Lebrun M., Maraval I., Valette J., Guichard E., Günata Z.. 2018. Food Chemistry, 239 : p. 806-815.

DOI: 10.1016/j.foodchem.2017.07.017

Article (a-revue à facteur d'impact)

Classification of cocoa beans based on their fluorescent fingerprint to predict sensory poles of chocolates?

Alary K., Preys S., Hue C., Descalzo A.M., Maraval I., Davrieux F., Boulanger R.. 2018. In : Cocotea 2019 book of abstracts. Bremen : Jacobs University Bremen, p. 57-57. International Congress on Cocoa Coffee and Tea. 5, 2019-06-26/2019-06-28, Bremen (Allemagne).

Communication de congrès

Manuel RTBfoods - Partie 1 - Analyse sensorielle formation d'un jury en analyse sensorielle et mise en place de tests descriptifs, Tutoriel : Comment traiter des données en analyses sensorielles ?

Maraval I., Bugaud C., Forestier-Chiron N., Akissoé N., Ngoh Newilah G.. 2018. Montpellier : RTBfoods Project; CIRAD, 53 p..

DOI: 10.18167/agritrop/00759

Document technique

RTBfoods manual - Part 1 - Sensory analysis. Training a panel in sensory analysis and implementing descriptive tests, Tutorial: How to process data in sensory analysis

Maraval I., Forestier-Chiron N., Bugaud C.. 2018. Montpellier : CIRAD; RTBfoods Project, 54 p..

DOI: 10.18167/DVN1/WG5YOT

DOI: 10.18167/DVN1/6UMNFF

DOI: 10.18167/DVN1/VFKFUR

DOI: 10.18167/DVN1/3ROQIK

DOI: 10.18167/DVN1/QFDIQK

DOI: 10.18167/DVN1/SZKUF2

DOI: 10.18167/DVN1/KYSGDG

DOI: 10.18167/DVN1/XGTNOL

DOI: 10.18167/DVN1/P0R0HG

DOI: 10.18167/DVN1/X9C6JG

DOI: 10.18167/DVN1/YPPYJO

DOI: 10.18167/DVN1/COAEIP

DOI: 10.18167/DVN1/BCNG5K

DOI: 10.18167/DVN1/DQA1ZV

DOI: 10.18167/agritrop/00573

Document technique

Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)

Corrales C.V., Achir N., Forestier-Chiron N., Lebrun M., Maraval I., Dornier M., Perez A., Vaillant F., Fliedel G.. 2017. Journal of Food Engineering, 212 : p. 283-290.

DOI: 10.1016/j.jfoodeng.2017.06.011

Article (a-revue à facteur d'impact)

Classification des chocolats selon leur empreinte globale fluorescente ?

Boulanger R., Alary K., Preys S., Repoux M., Descalzo A.M., Maraval I., Davrieux F.. 2017. In : Booklet of abstracts of the first International Symposium on Cocoa Research ISCR 2017. Lima : ICCO, p. 124-125. International Symposium on Cocoa Research – ISCR 2017 : Promoting Advances in Research to Enhance the Profitability of Cocoa Farming. 1, 2017-11-13/2017-11-17, Lima (Pérou).

Communication de congrès

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).

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).

Communication de congrès

Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition

Bonneau A., Boulanger R., Lebrun M., Maraval I., Günata Z.. 2016. International Journal of Food Science and Technology, 51 (3) : p. 789-800.

DOI: 10.1111/ijfs.13038

Article (a-revue à facteur d'impact)

Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate

Poonlaphdecha J., Gantet P., Maraval I., Sauvage F.X., Menut C., Morere A., Boulanger R., Wüst M., Günata Z.. 2016. Food Chemistry, 197 (Part A) : p. 965-971.

DOI: 10.1016/j.foodchem.2015.11.060

Article (a-revue à facteur d'impact)

Consumer acceptance and sensory profiling of reengineered kitoza products

Pintado A.I.E., Monteiro M.J.P., Talon R., Leroy S., Scislowski V., Fliedel G., Rakoto D., Maraval I., Costa A.I.A., Silva A.P., Pallet D., Tomlins K.I., Pintado M.. 2016. Food Chemistry, 198 : p. 75-84.

DOI: 10.1016/j.foodchem.2015.08.128

Article (a-revue à facteur d'impact)

Optimal and acceptable levels of sweetness, sourness, firmness, mealiness and banana aroma in dessert banana (Musa sp.)

Bugaud C., Maraval I., Daribo M.O., Leclerc N., Salmon F.. 2016. Scientia Horticulturae, 211 : p. 399-409.

DOI: 10.1016/j.scienta.2016.09.016

Article (a-revue à facteur d'impact)

How assessing consumer acceptability of a large number of food products?

Fliedel G., Maraval I., Bouniol A., Prin L., Adinsi L., Monteiro M.J., Tomlins K.I., Dufour D.. 2016. In : Eurosense 2016. Dijon : INRA; SFAS, 1 p.. European Conference on Sensory and Consumer Research. 7, 2016-09-11/2016-09-14, Dijon (France).

Communication de congrès

In the heart of volatile compounds of jicaro seeds

Lebrun M., Corrales Hernandez C., Forestier-Chiron N., Maraval I., Pérez A.M., Vaillant F., Fliedel G.. 2016. In : Book of abstracts of the food factor 1 Barcelona conference, 2-4 November 2016, Barcelona (Spain). Barcelona : Formatex Research Center, p. 206-206. The food factor 1 Barcelona conference: Established, emerging and exploratory food science and technology. 1, 2016-11-02/2016-11-04, Barcelone (Espagne).

Communication de congrès

New approach for better assessing consumer acceptability of improved cassava food products. [S20-05]

Fliedel G., Monteiro M.J., Tomlins K.I., Maraval I., Bouniol A., Prin L., Adinsi L., Akissoé N., Hanna R., Dufour D.. 2016. In : Electronic Proceedings of World Congress on Root and Tuber Crops. Nanning : WCRTC, 1 p.. World Congress on Root and Tuber Crops. 1, 2016-01-18/2016-01-22, Nanning (Chine).

Communication de congrès

The impact of fruit texture and human saliva on the release of aroma compounds using fresh and dried mango samples

Bonneau A., Boulanger R., Lebrun M., Maraval I., Guichard E., Günata Z.. 2016. In : Book of abstracts of the food factor 1 Barcelona conference, 2-4 November 2016, Barcelona (Spain). Barcelona : Formatex Research Center, p. 231-231. The food factor 1 Barcelona conference: Established, emerging and exploratory food science and technology. 1, 2016-11-02/2016-11-04, Barcelone (Espagne).

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).

Communication de congrès

Influence of agroforestry system on the components of cocoa flavor quality

Douady A., Maraval I., Lebrun M., Sounigo O., Lahon M.C., Forestier-Chiron N., Assemat S., Davrieux F., Boulanger R.. 2015. Aveiro : Elsevier, 1 poster. International Congress on Cocoa Coffee and Tea. 3, 2015-06-22/2015-06-24, Aveiro (Portugal).

Communication de congrès

D 5.4.1.1. Final Report on sensory testing in Europe for Group 1. Project AFTER “African Food Tradition rEvisited by Research”

Fliedel G., Maraval I., Lahon M.C., Forestier N., Grabulos J., Mestres C., Sacca C., Akissoé N.H., Monteiro M.J., Pintado M., Tomlins K.I., Bechoff A., Oduro-Yeboah C., Amoa-Awua W., Ahmed Z.S., Awad S., Fathi M., Abozed S., Hassan-Wassef H.. 2015. s.l. : Projet AFTER; Union Européenne, 28 p..

Rapport d'expertise

D 5.4.1.2. Final Report on sensory testing in Europe for Group 2. Project AFTER “African Food Tradition rEvisited by Research”

Pintado A.I.E., Monteiro M.J., Fliedel G., Rakota D., Maraval I., Costa A.I.A., Talon R., Scislowski V., Tomlins K.I., Pintado M.M.E.. 2015. s.l. : Projet AFTER; Union Européenne, 16 p..

Rapport d'expertise

D 5.4.1.3. Final Report on sensory testing in Europe for Group 3. Project AFTER “African Food Tradition rEvisited by Research”

Monteiro M.J., Pintado M.M.E., Cissé M., Costa A.I.A., Fliedel G., Bechoff A., Maraval I., Boucher M., Pallet D., Tomlins K.I., Pintado M.M.E.. 2015. s.l. : Projet AFTER; Union Européenne, 27 p..

Rapport d'expertise

D 5.4.2.1. Report on near-market consumer testing of new improved products in Europe for Group 1. Project AFTER “African Food Tradition rEvisited by Research”

Pintado A.I.E., Monteiro M.J., Ahmed Z.S., Awad S., Hassan-Wassef H., Tomlins K.I., Pintado M.M.E., Fliedel G., Maraval I., Lahon M.C., Forestier N., Grabulos J., Mestres C., Sacca C., Akissoé N.H., Monteiro M.J., Bechoff A., Oduro-Yeboah C., Amoa-Awua W.. 2015. s.l. : Projet AFTER; Union Européenne, 67 p..

Rapport d'expertise

D 5.4.2.3. Report on near-market consumer testing of new improved products in Europe for Group 3. Project AFTER “African Food Tradition rEvisited by Research”

Monteiro M.J., Pintado A.I.E., Cissé M., Costa A.I.A., Fliedel G., Bechoff A., Maraval I., Boucher M., Pallet D., Tomlins K.I., Pintado M.M.E.. 2015. s.l. : Projet AFTER; Union Européenne, 51 p..

Rapport d'expertise

D 5.5.1.1. Final report on sensory testing in Africa for Group 1. Project AFTER “African Food Tradition rEvisited by Research”

Fliedel G., Maraval I., Lahon M.C., Forestier N., Grabulos J., Mestres C., Sacca C., Akissoé N.H., Monteiro M.J., Pintado M.M.E., Amoa-Awua W., Oduro-Yeboah C., Ahmed Z.S., Awad S., Fathi M., Abozed S., Bechoff A., Tomlins K.I.. 2015. s.l. : Projet AFTER; Union Européenne, 26 p..

Rapport d'expertise

Acceptability of re-engineered Kong products by consumers of African origin living in France

Fliedel G., Maraval I., Lahon M.C., Forestier N., Grabulos J., Boucher M., Ayessou N., Pintado M., Tomlins K.I.. 2015. In : D 5.4.2. “Report on near-market consumer testing of new improved products and substitutes in Europe”. Project AFTER “African Food Tradition rEvisited by Research”.. s.l. : Union Européenne, 14 p..

Chapitre de rapport

Consumers' sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europe

Monteiro M.J., Costa A.I.A., Fliedel G., Bechoff A., Maraval I., Pintado A.I.E., Cissé M., Pallet D., Tomlins K.I., Pintado M.. 2014. Porto : COST; ESF, 2 p.. Congress on Food Structure Design. Innovation in Food Structure Properties – Relationships. 1, 2014-10-15/2014-10-17, Porto (Portugal).

Communication de congrès

Consumers' sensory perception and acceptability of Hibiscus drinks: a crosscultural study in Europe

Monteiro M.J.P., Costa A.I.A., Fliedel G., Bechoff A., Maraval I., Pintado A.I.E., Cisse M., Pallet D., Tomlins K.I., Pintado M.. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. Dakar : UCAD; CIRAD, 1 p.. AFTER Congress. 1, 2014-11-11/2014-11-12, Dakar (Sénégal).

Communication de congrès

Studies on reengineered Kitoza (a Malagasy meat product): sensory properties and consumer acceptance in the EU

Pintado A.I.E., Monteiro M.J.P., Rakoto D., Fliedel G., Maraval I., Pallet D., Tomlins K.I., Pintado M.. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. Dakar : UCAD; CIRAD, p. 38-38. AFTER Congress. 1, 2014-11-11/2014-11-12, Dakar (Sénégal).

Communication de congrès

Acceptability of Akpan, a fermented maize yoghurt-like product, by French consumers. In Deliverable D 5.2.2.1. Initial report on sensory and European consumer acceptance for group 1. Project AFTER “African Food Tradition rEvisited by Research”

Fliedel G., Grabulos J., Franco I.M., Monteiro M.J., Maraval I., Lahon M.C., Forestier-Chiron N., Declemy A.L., Adinsi L., Akissoé N.H., Pallet D., Pintado M., Tomlins K.I.. 2013. s.l. : s.n., 29 p..

Document technique

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 levels

Poonlaphdecha J., Maraval I., Roques S., Audebert A., Boulanger R., Bry X., Günata Z.. 2012. Journal of Agricultural and Food Chemistry, 60 (15) : p. 3824-3830.

DOI: 10.1021/jf205130y

Article (a-revue à facteur d'impact)

Acceptability of gowé, a fermented malted sorghum beverage, by French consumers. In Delivrable D 5.2.2.1. Initial report on sensory and European consumer acceptance for group 1. Project AFTER “African Food Tradition rEvisited by Research”

Fliedel G., Michodjehoun-Mestres L., Maraval I., Lahon M.C., Declemy A.L., Adinsi L., Akissoé N.H., Pallet D., Tomlins K.I., Pintado M.. 2012. s.l. : s.n., 20 p..

Document technique

Effect of salinity on yield and 2-acetyl-1-pyrroline content in the grains of three fragrant rice cultivars (Oryza sativa L.) in Camargue (France)

Gay F., Maraval I., Roques S., Günata Z., Boulanger R., Audebert A., Mestres C.. 2010. Field Crops Research, 117 (1) : p. 154-160.

DOI: 10.1016/j.fcr.2010.02.008

Article (a-revue à facteur d'impact)

Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry

Maraval I., Sen K., Agrebi A., Menut C., Morere A., Boulanger R., Gay F., Mestres C., Günata Z.. 2010. Analytica Chimica Acta, 675 (2) : p. 148-155.

DOI: 10.1016/j.aca.2010.07.024

Article (a-revue à facteur d'impact)

Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS

Maraval I., Mestres C., Pernin K., Ribeyre F., Boulanger R., Guichard E., Günata Z.. 2008. Journal of Agricultural and Food Chemistry, 56 (13) : p. 5291-5298.

DOI: 10.1021/jf7037373

Article (a-revue à facteur d'impact)

Toward aromatic rice production in Camargue, France

Clément G., Audebert A., Roques S., Maraval I., Mestres C., Gay F.. 2007. In : Edited by S. Bocci, A. Ferrero, A. Porro. Proceedings of the Fourth Temperate Rice Conference, 25-28 June 2007, Novara, Italy. Perugia : SIRFI, p. 180-181. Temperate Rice Conference. 4, 2007-06-25/2007-06-28, Novara (Italie).

Communication de congrès

Influence des conditions climatiques et fermentaires sur l'arôme du cacao

Maraval I.. 2005. Montpellier : ENSAM, 42 p.. Mémoire DEA -- Sciences des aliments . Science et procédé et biologiques et industriels.

Mémoire

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