Filtros de búsqueda

Lista de obras de Renaud Boulanger

Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.

artículo científico publicado en 2018

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

artículo científico publicado en 2015

Changes of volatile compounds during heating of bacuri pulp

artículo científico publicado en 2001

Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis.

artículo científico publicado en 2012

Characterization of new flavan-3-ol derivatives in fermented cocoa beans

artículo científico publicado en 2018

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

artículo científico publicado en 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 Levels

Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols

scientific article published on 20 February 2019

Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense

artículo científico publicado en 2016

Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.

artículo científico publicado en 2015

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

artículo científico publicado en 2017

Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans

artículo científico publicado en 2019

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

artículo científico publicado en 2020

Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans

artículo científico publicado en 2020

Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature

artículo científico publicado en 2014

Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification

artículo científico publicado en 2013

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

artículo científico publicado en 2008

Oxidative status of a yogurt-like fermented maize product containing phytosterols.

artículo científico publicado en 2018

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

artículo científico publicado en 2010

Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor

scientific article published on 27 January 2007

Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids

artículo científico publicado en 2023

Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences

scientific article published on 01 January 2019

Dominio Público Uruguay está sostenido por:

Acerca de Dominio Público Uruguay

Ayuda