يعرض 1 - 10 نتائج من 30 نتيجة بحث عن '"Isabelle Maraval"', وقت الاستعلام: 1.11s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic

    المؤلفون: Santiago Guzmán Penella, Renaud Boulanger, Isabelle Maraval, Gabi Kopp, Marcello Corno, Bénédicte Fontez, Angélique Fontana

    المصدر: Molecules, Vol 28, Iss 9, p 3805 (2023)

    مصطلحات موضوعية: cocoa, chocolate, flavor perception, volatile compounds, flavor predictive models, PLS, Organic chemistry, QD241-441

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/1420-3049/28/9/3805; https://doaj.org/toc/1420-3049

    URL الوصول: https://doaj.org/article/7ed51c1c2230459c903706fc9d927ad9

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  2. 2
    Potential beverage quality of three wild coffee species ( Coffea brevipes , C. congensis and C. stenophylla ) and consideration of their agronomic use

    المؤلفون: Benoît Bertrand, Aaron P. Davis, Isabelle Maraval, Nelly Forestier, Delphine Mieulet

    المصدر: Journal of the Science of Food and Agriculture. 103:3602-3612

    مصطلحات موضوعية: Nutrition and Dietetics, Agronomy and Crop Science, Food Science, Biotechnology

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::dcb246909c9de7637d437c6d85f5cac2
    https://doi.org/10.1002/jsfa.12347

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  3. 3
    Connecting data for consumer preferences, food quality, and breeding in support of market-oriented breeding of root, tuber, and banana crops

    المؤلفون: Elizabeth Arnaud, Naama Menda, Thierry Tran, Amos Asiimwe, Michael Kanaabi, Karima Meghar, Lora Forsythe, Robert Kawuki, Bryan Ellebrock, Ismail Siraj Kayondo, Afolabi Agbona, Xiaofei Zhang, Thiago Mendes, Marie‐Angélique Laporte, Mariam Nakitto, Reuben Tendo Ssali, Asrat Asfaw, Brigitte Uwimana, Chukwudi E. Ogbete, Godwill Makunde, Isabelle Maraval, Lukas A. Mueller, Alexandre Bouniol, Eglantine Fauvelle, Dominique Dufour

    المصدر: Journal of the Science of Food and Agriculture

    مصطلحات موضوعية: Nutrition and Dietetics, Agronomy and Crop Science, Food Science, Biotechnology

    وصف الملف: text

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0513f56ed8b96bf8e25a38d4b70100b8
    http://agritrop.cirad.fr/605064/

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  4. 4
    Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L

    المؤلفون: Molika Yin, Mathieu Weil, Sylvie Avallone, Isabelle Maraval, Nelly Forestier-Chiron, Adrien Servent, Sokneang In, Philippe Bohuon

    المصدر: Journal of Food Measurement and Characterization

    مصطلحات موضوعية: Polyphénol, General Chemical Engineering, Industrial and Manufacturing Engineering, Q02 - Traitement et conservation des produits alimentaires, Traitement des aliments, Cuisson, Safety, Risk, Reliability and Quality, Q04 - Composition des produits alimentaires, Curcumine, Curcuma longa, Contrôle de qualité alimentaire, Qualité des aliments, Aliment transformé, Amélioration de qualités nutritives, Valeur nutritive, Analyse organoleptique, Broyage, Food Science

    وصف الملف: text

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c6bf80bb4a95b9c18a0301dba45e3e7
    http://agritrop.cirad.fr/603101/

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  5. 5
    Potential beverage quality of three wild coffee species (Coffea brevipes, C. congensis and C. stenophylla) and consideration of their agronomic use

    المؤلفون: Benoît, Bertrand, Aaron P, Davis, Isabelle, Maraval, Nelly, Forestier, Delphine, Mieulet

    المصدر: Journal of the science of food and agricultureREFERENCES.

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::9ad615544979f61c06cffd5f37ef70c2
    https://pubmed.ncbi.nlm.nih.gov/36418192

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  6. 6
    Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based food

    المؤلفون: Imane Hammad, Manuel Dornier, Marc Lebrun, Isabelle Maraval, Patrick Poucheret, Claudie Dhuique‐Mayer

    المساهمون: Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Université de Montpellier (UM)

    المصدر: Journal of the Science of Food and Agriculture
    Journal of the Science of Food and Agriculture, 2022, 102 (13), pp.5768-5777. ⟨10.1002/jsfa.11926⟩

    مصطلحات موضوعية: Flaveur, Citrus, Volatile Organic Compounds, Nutrition and Dietetics, Fruit and Vegetable Juices, Q02 - Traitement et conservation des produits alimentaires, Analyse organoleptique, Functional Food, Odorants, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Microfiltration, Composé de la flaveur, Q04 - Composition des produits alimentaires, Sugars, Agronomy and Crop Science, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Composé volatil, Food Science, Biotechnology

    وصف الملف: text

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37ef9e00e48162b75883677f3a5cdd31
    https://pubmed.ncbi.nlm.nih.gov/35398897

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  7. 7
    Mechanical Approach for the Evaluation of the Crispiness of Food Granular Products

    المؤلفون: Imen Boudina, Michèle Delalonde, Laurène Koegel, Isabelle Maraval, Nelly Forestier-Chiron, Romain Domingo, Julien Ricci, Tahmer Sharkawi, Eric Rondet

    المصدر: SSRN Electronic Journal.

    مصطلحات موضوعية: History, Polymers and Plastics, Business and International Management, Industrial and Manufacturing Engineering

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3519280ebceb1d1350b3be5dd3c3dd34
    https://doi.org/10.2139/ssrn.4170524

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  8. 8
    Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate

    المؤلفون: Ange Didier D. Kouassi, Koumba M. Koné, Brice J. Assi-Clair, Marc Lebrun, Isabelle Maraval, Renaud Boulanger, Angélique Fontana, Tagro S. Guehi

    المصدر: Journal of Food Science and Technology

    مصطلحات موضوعية: territoire, Flaveur, Chocolat, Propriété organoleptique, Fève de cacao, Fermentation, Composé de la flaveur, Q04 - Composition des produits alimentaires, Food Science

    وصف الملف: text

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40f69b9cb96ac3e10ce5e648d2e7ae1d
    http://agritrop.cirad.fr/601239/

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  9. 9
    Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds

    المؤلفون: Louis Ban-Koffi, Alfred Koffi Yao, Isabelle Maraval, Tagro Simplice Guehi, Koumba Maï Koné, Marc Lebrun, Ange Didier Dominique Kouassi, Renaud Bonlanger, Noël Durand, Brice Judicaël Assi‐Clair

    المصدر: International Journal of Food Science and Technology

    مصطلحات موضوعية: Précurseur d'arôme, Microorganism, Flavour, Solid-phase microextraction, gousse, Industrial and Manufacturing Engineering, Technologie après récolte, Q02 - Traitement et conservation des produits alimentaires, Traitement des aliments, stockage des aliments, Theobroma cacao, Food science, Levure, Q04 - Composition des produits alimentaires, Aroma, Technologie alimentaire, biology, Chemistry, food and beverages, Q01 - Sciences et technologies alimentaires - Considérations générales, biology.organism_classification, Yeast, carbohydrates (lipids), Point of delivery, Fermentation, Postharvest, Composé de la flaveur, Food Science

    وصف الملف: text

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bf4fd4762b1e2f08d804c84fa5b28c7
    http://agritrop.cirad.fr/598881/

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  10. 10
    Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters

    المؤلفون: Isabelle Maraval, Antoine Collignan, Manuel Dornier, Timoty Savouré

    المصدر: Journal of texture studiesREFERENCES. 52(3)

    مصطلحات موضوعية: 0106 biological sciences, biology, Food Handling, Viscosity, Sensation, Pharmaceutical Science, Sensory system, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 01 natural sciences, Sensory analysis, Texture (geology), Stringiness, 0404 agricultural biotechnology, Abelmoschus, 010608 biotechnology, Quantitative Descriptive Analysis, Consistency index, Food science, Rheology, Food Science, Mathematics

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72d5c56b06634b616b46c7026d912bcf
    https://pubmed.ncbi.nlm.nih.gov/33438753

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