Publications des agents du Cirad

Cirad

Cette entrée donne accès aux publications déposées dans Agritrop depuis 2008, par pays et établissement d'appartenance des coauteurs.

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Année de publication : Type de document :

13 publications

Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Hadj Salem F., Achir N., Sieczkowski N., Boulanger R., Collignan A.. 2023. Journal of Food Engineering, 343 : 9 p..

DOI: 10.1016/j.jfoodeng.2022.111303

Résumé

Article (a-revue à facteur d'impact)

Is transfer of precursors and aroma compounds produced by yeast during cocoa bean fermentation influenced by the tissue bean structure?

Besançon L., Boulanger R., Poirot P., Julien-Ortiz A.. 2023. In : International Symposium on Cocoa Research 2022 - ISCR 2022. Booklet of Abstracts. Montpellier : ICCO; CIRAD, p. 343-344. International Symposium on Cocoa Research (ISCR 2022), 2022-12-05/2022-12-07, Montpellier (France).

Résumé

Communication de congrès

Transfers and reactions modelling of aroma compounds in coffee beans during fermentation

Hadj Salem F., Achir N., Sieczkowski N., Boulanger R., Collignan A.. 2023. In : ICEF14 Book of abstracts : "Sustainable food manufacturing for a resilient food chain". Nantes : IAEF, p. 65. International Congress on Engineering and Food, 2023-06-20/2023-06-23, Nantes (France).

Résumé

Communication de congrès

Mass transfer kinetics of nonvolatile compounds into coffee beans during wet processing: Study at the laboratory scale and in real conditions using two yeast strains

Hadj Salem F., Vasai F., Duez C., Sieczkowski N., Boulanger R., Collignan A.. 2022. ACS Food Science and Technology, 2 (5) : p. 852-861.

DOI: 10.1021/acsfoodscitech.2c00022

Résumé

Article (a-revue à facteur d'impact)

Production and transfer kinetics of three aroma compounds into the coffee beans during simulated wet processing and their fate after the transfer

Hadj Salem F., Sieczkowski N., Boulanger R., Collignan A.. 2021. In : 28th Conference of Association for the Science and Information on Coffee - Books of abstracts. Montpellier : ASIC, p. 93. Conference of Association for the Science and Information on Coffee (ASIC 2021). 28, 2021-06-28/2021-07-01, Montpellier (France).

Résumé

Communication de congrès

Transfer kinetics of labeled aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Hadj Salem F., Lebrun M., Mestres C., Sieczkowski N., Boulanger R., Collignan A.. 2020. Food Chemistry, 322 : 7 p..

DOI: 10.1016/j.foodchem.2020.126779

Résumé

Article (a-revue à facteur d'impact)

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)

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality

Julien-Ortiz A., Poirot P., Vian O., Quintana S., Laurens J.M., Kouame C., Grabulos J., Lahon M.C., Lebrun M., Boulanger R.. 2019. In : Cocotea 2019 book of abstracts. Bremen : Jacobs University Bremen, p. 14-15. International Congress on Cocoa Coffee and Tea. 5, 2019-06-26/2019-06-28, Bremen (Allemagne).

Résumé

Communication de congrès

Transfer of volatiles and aroma precursors into the coffee seeds during fermentation, a reality?

Hadj Salem F., Lebrun M., Sieczkowski N., Collignan A., Boulanger R.. 2019. In : Cocotea 2019 book of abstracts. Bremen : Jacobs University Bremen, p. 40-40. International Congress on Cocoa Coffee and Tea. 5, 2019-06-26/2019-06-28, Bremen (Allemagne).

Résumé

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).

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

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