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  • 1-10 ل  68 نتائج ل ""Aroma""

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Collection : Universite D'avignon Et Des Pays De Vaucluse
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Academic Journal

Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale

Subjects: Strawberry nectar; Aroma compounds Phenolic compounds; High pressure processing

  • Source: ISSN: 0023-6438.

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Academic Journal

Coupling crossflow microfiltration and nanofiltration for the concentration of aroma compounds in a raspberry hydroalcoholic extract

Subjects: natural ingredient; membrane separation; clarification

  • Source: ISSN: 0145-8876.

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Academic Journal

Effect of Saccharomyces cerevisiae strain TIA2019A concentration as starter culture on volatile aroma fingerprint of cocoa beans and sensory perception of end-chocolate

Subjects: qualité des aliments; Côte d'Ivoire; fève de cacao

  • Source: ISSN: 2456-7116 ; Journal of Advances in Microbiology ; https://hal.science/hal-05109477 ; Journal of Advances in Microbiology, 2024, 24 (10), pp.37-48. ⟨10.9734/jamb/2024/v24i10856⟩.

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Academic Journal

Influence of yeast interactions on the fermentation process and aroma production in synthetic cocoa pulp vs. real mucilage media

Subjects: composé de la flaveur; Côte d'Ivoire; Theobroma cacao

  • Source: ISSN: 2311-5637 ; Fermentation ; https://hal.science/hal-05182891 ; Fermentation, 2024, 10 (12), pp.662. ⟨10.3390/fermentation10120662⟩.

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Conference

Genetic bases of fruity and flora aroma of the Nacional cocoa variety

Subjects: Candidate genes; Aroma compounds; GWAS analysisMontpellier; France

  • Source: International Symposium on Cocoa Research 2022 - ISCR 2022. Booklet of Abstracts ; International Symposium on Cocoa Research (ISCR 2022) ; https://hal.science/hal-05181773 ; International Symposium on

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Conference

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

Subjects: Transfers; Labelled aroma compounds; Cacao fermentationMontpellier; France

  • Source: International Symposium on Cocoa Research (ISCR 2022) ; https://hal.science/hal-05181819 ; International Symposium on Cocoa Research (ISCR 2022), Dec 2022, Montpellier, France. ICCO; CIRAD,

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Academic Journal

Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao

Subjects: GWAS; Cocoa; Aroma

  • Source: ISSN: 0981-9428.

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Academic Journal

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

Subjects: Aroma compounds; Model; Coffee

  • Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://institut-agro-montpellier.hal.science/hal-03892186 ; Journal of Food Engineering, 2022, pp.111303. ⟨10.1016/j.jfoodeng.2022.111303⟩.

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Academic Journal

Aroma Volatiles in Tomato Fruits: The Role of Genetic, Preharvest and Postharvest Factors

Subjects: tomato; fruit quality; aroma volatiles

  • Source: ISSN: 2073-4395 ; Agronomy ; https://hal.inrae.fr/hal-03565025 ; Agronomy, 2022, 12 (2), pp.376. ⟨10.3390/agronomy12020376⟩.

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Academic Journal

Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety

Subjects: GWAS; cocoa aroma; floral

  • Source: ISSN: 1664-462X ; Frontiers in Plant Science ; https://hal.science/hal-03790780 ; Frontiers in Plant Science, 2021, 12, ⟨10.3389/fpls.2021.681979⟩.

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  • 1-10 ل  68 نتائج ل ""Aroma""