Marc Lebrun - Centre de Coopération Internationale en Recherche Agronomique pour le Développement

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论文共 79 篇作者统计合作学者相似作者

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Physical Properties and Oxidative Stability of Mayonnaises Fortified with Natural Deep Eutectic Solvent, Either Alone or Enriched with Pigmented Rice Bran

Chatchai Siripattanakulkajorn,Piraporn Sombutsuwan,Pierre Villeneuve,Bruno Barea,Romain Domingo,Marc Lebrun,Kornkanok Aryusuk,Erwann Durand

FOOD CHEMISTRY（2025）

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Author Response for "encapsulation of Thymol and Limonene in Metal-Organic Frameworks for Inhibition of Colletotrichum Musae Growth"

Johnrell Zuniega,Joel Grabulos,Marc Lebrun,Thibaud Aumond,Cecile Daniel,Pierre Brat,David Farrusseng

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYno. 2 (2024): 730-742

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Discriminating Three Lab Scale Dark Chocolate Bars from Fine Cameroon Cocoa Hybrids Using Sensorial Evaluation and Organic Acid Content

Simon Perrez Akoa,Renaud Boulanger,Jude Manga Ndjaga,Pierre Effa Onomo,Marc Lebrun,Eliane Flore Eyenga,Gilles Morel,Raymond Ndip Nkongho,Pierre François Djocgoue

Journal of Food Science and Technologypp.1-14, (2024)

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Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature

Marius D. Akissi,Clémentine A. Kouakou-Kouamé, Attchelouwa,Marc Lebrun,Corinne Teyssier,Jean-Christophe Meile,Florent K. N’guessan

Turkish Journal of Agriculture Food Science and Technologyno. 2 (2024): 318-326

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Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp Vs. Real Mucilage Media

Lydie Besancon,Da Lorn,Christelle Kouame,Joel Grabulos,Marc Lebrun,Angelique Fontana,Sabine Schorr-Galindo,Renaud Boulanger,Caroline Strub,Alexandre Colas de la Noue

FERMENTATION-BASELno. 12 (2024)

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‘Cavendish’ Banana Crown Rot Control Through Sustained Release of Thymol by Metal-Organic Frameworks (Mofs)

Johnrell Zuniega,Joel Grabulos,Marc Lebrun,Thibaud Aumond,Cecile Daniel,David Farrusseng,Pierre Brat

Postharvest Biology and Technology (2024): 113119-113119

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Combined Sensory, Volatilome and Transcriptome Analyses Identify a Limonene Terpene Synthase As a Major Contributor to the Characteristic Aroma of a Coffea Arabica L. Specialty Coffee

Lison Marie,Jean-Christophe Breitler,Pingdwende Kader Aziz Bamogo,Mélanie Bordeaux,Séverine Lacombe,Maëlle Rios,Marc Lebrun,Renaud Boulanger, Eveline Lefort, Sunao Nakamura, Yudai Motoyoshi,Delphine Mieulet,Claudine Campa,Laurent Legendre,Benoît Bertrand

BMC Plant Biologyno. 1 (2024): 1-19

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Investigating Key Volatile Compound Diffusion in Cocoa Beans During Yeast Fermentation-like Incubation

Lydie Besancon, Pierre Poirot,Marc Lebrun,Anne Ortiz-Julien,Renaud Boulanger

Journal of Agricultural and Food Chemistryno. 28 (2024): 15788-15800

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Effect of Saccharomyces Cerevisiae Strain TIA2019A Concentration As Starter Culture on Volatile Aroma Fingerprint of Cocoa Beans and Sensory Perception of End-chocolate

Brice Judicaël Assi-Clair,Mai Koumba Koné,Mathurin Konan Yao,Marc Lebrun,Isabelle Maraval,Renaud Boulanger,Tagro Simplice Guéhi

Journal of Advances in Microbiologyno. 10 (2024): 37-48

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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

Simon Perrez Akoa,Renaud Boulanger,Pierre Effa Onomo,Marc Lebrun,Martine Louise Ondobo,Marie -Christine Lahon,Samuel Arsene Ntyam Mendo,Nicolas Niemenak,Pierre-Francois Djocgoue

FOOD BIOSCIENCE (2023)

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