Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Noémie Fayeulle"'
Autor:
Noémie Fayeulle, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier, Nicolas Sommerer
Publikováno v:
Metabolites, Vol 10, Iss 8, p 311 (2020)
Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency. The aim of the present work was to assess the potential of a quantitative polyphenol t
Externí odkaz:
https://doaj.org/article/08776e52dba843baa8bea87591a489cb
Autor:
Sommerer, Noémie Fayeulle, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier, Nicolas
Publikováno v:
Metabolites; Volume 10; Issue 8; Pages: 311
Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency. The aim of the present work was to assess the potential of a quantitative polyphenol t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::41a615980ab9abd70369f6398c6357cb
Autor:
Clotilde Hue, Hélène Labouré, Gilles Morel, Nicolas Sommerer, Marie Christine Lahon, Marc Lebrun, Sébastien Preys, Renaud Boulanger, Fabrice Davrieux, Alessandra Biancolillo, Belal Gaci, Noémie Fayeulle, Zoé Deuscher, Jean-Michel Roger, Pierre Costet, Jean-Luc Le-Quere, Véronique Cheynier, Isabelle Maraval, Karine Alary
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2021, 340, pp.127904. ⟨10.1016/j.foodchem.2020.127904⟩
Food Chemistry, Elsevier, 2021, 340, pp.127904. ⟨10.1016/j.foodchem.2020.127904⟩
International audience; The present study aims at developing an analytical methodology which allows correlating sensory poles of chocolate to their chemical characteristics and, eventually, to those of the cocoa beans used for its preparation. Traine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a06a8004a2d6f0ce195eccf0b371020
https://pubmed.ncbi.nlm.nih.gov/32890856
https://pubmed.ncbi.nlm.nih.gov/32890856
Autor:
Clotilde Hue, Jean-Claude Boulet, Emmanuelle Meudec, Nicolas Sommerer, Noémie Fayeulle, Véronique Cheynier, Renaud Boulanger, Anna Vallverdú-Queralt
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2019, 67 (9), pp.2723-2731. ⟨10.1021/acs.jafc.8b06456⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2019, 67 (9), pp.2723-2731. ⟨10.1021/acs.jafc.8b06456⟩
This work aims to sort cocoa beans according to chocolate sensory quality and phenolic composition. Prior to the study, cocoa samples were processed into chocolate in a standard manner, and then the chocolate was characterized by sensory analysis, al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1d4ee892d50faba0e4aca36303a2403
http://agritrop.cirad.fr/592081/
http://agritrop.cirad.fr/592081/
Autor:
Véronique Cheynier, Anna Vallverdú-Queralt, Emmanuelle Meudec, Noémie Fayeulle, Clotilde Hue, Renaud Boulanger, Nicolas Sommerer
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2018, 259, pp.207-212. ⟨10.1016/j.foodchem.2018.03.133⟩
Food Chemistry, Elsevier, 2018, 259, pp.207-212. ⟨10.1016/j.foodchem.2018.03.133⟩
Two series of compounds showing mass signals at m/z 605 and 893 (negative ionization mode) have been detected in fermented cocoa beans. This study objective is to identify these mass signals and characterize their structure in fermented cocoa samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a82e34048e433c4dbb4805155da5766
https://hal.archives-ouvertes.fr/hal-01837844
https://hal.archives-ouvertes.fr/hal-01837844
Autor:
Noémie Fayeulle, Anna Vallverdu Queralt, Jean Claude Boulet, Roger, J. M., Hue, C., Boulanger, R., Veronique Cheynier, Nicolas Sommerer
Publikováno v:
International Symposium on cocoa research
International Symposium on cocoa research, Nov 2017, Lima, Peru
HAL
International Symposium on cocoa research, Nov 2017, Lima, Peru
HAL
Two molecules newly identified by Mass Spectrometry in fermented cocoa beans have a strong impact on chocolate sensory quality. International Symposium on cocoa research
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ec8aa562a351c62a4b6b54f0458ca59a
https://hal.archives-ouvertes.fr/hal-01603067
https://hal.archives-ouvertes.fr/hal-01603067
Autor:
Noémie Fayeulle, Chapel, S., Anna Vallverdu Queralt, Florine Grolet, Jean Claude Boulet, Roger, J. M., Hue, C., Boulanger, R., Veronique Cheynier, Nicolas Sommerer
Publikováno v:
SMMAP 2017 (Spectrométrie de Masse, Métabolomique et Analyse Protéomique)
SMMAP 2017 (Spectrométrie de Masse, Métabolomique et Analyse Protéomique), Sep 2017, Marne-la-Vallée, France
HAL
SMMAP 2017 (Spectrométrie de Masse, Métabolomique et Analyse Protéomique), Sep 2017, Marne-la-Vallée, France
HAL
Fast discrimination of chocolates from mass spectrometry fingerprints of cocoa polyphenols. SMMAP 2017 (Spectrométrie de Masse, Métabolomique et Analyse Protéomique)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6525738152b16df8b0324520da0d5f1e
https://hal.archives-ouvertes.fr/hal-01603114
https://hal.archives-ouvertes.fr/hal-01603114