Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)

by Corrales, Carla V., Achir, Nawel, Forestier-Chiron, Nelly, Lebrun, Marc, Maraval, Isabelle, Dornier, Manuel, Perez, Ana, Vaillant, Fabrice, Fliedel, Geneviève

Studies on reengineered Kitoza (a Malagasy meat product): sensory properties and consumer acceptance in the EU

by Pintado, Ana I.E., Monteiro, Maria J.P., Rakoto, Danielle, Fliedel, Geneviève, Maraval, Isabelle, Pallet, Dominique, Tomlins, Keith I., Pintado, Manuela

New approach for better assessing consumer acceptability of improved cassava food products. [S20-05]

by Fliedel, Geneviève, Monteiro, Maria Joao, Tomlins, Keith I., Maraval, Isabelle, Bouniol, Alexandre, Prin, Laure, Adinsi, Laurent, Akissoé, Noël, Hanna, Rachid, Dufour, Dominique

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

by Kouassi, Ange Didier Dominique, Koné, Koumba Maî, Assi-Clair, Brice Judicaël, Lebrun, Marc, Maraval, Isabelle, Boulanger, Renaud, Fontana, Angélique, Guehi, Tagro Simplice

Acceptability of gowé, a fermented malted sorghum beverage, by French consumers. In Delivrable D 5.2.2.1. Initial report on sensory and European consumer acceptance for group 1. Pr...

by Fliedel, Geneviève, Michodjehoun-Mestres, Laetitia, Maraval, Isabelle, Lahon, Marie-Christine, Declemy, Anne-Laure, Adinsi, Laurent, Akissoé, Noël H., Pallet, Dominique, Tomlins, Keith I., Pintado, Manuela

Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulte...

by Assi-Clair, Brice Judicaël, Guehi, Tagro Simplice, Koné, Maï K., Lahon, Marie-Christine, Berthiot, Laurent, Durand, Noël, Lebrun, Marc, Julien-Ortiz, A., Maraval, Isabelle, Boulanger, Renaud

Consumers' sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europe

by Monteiro, Maria Joao, Costa, Ana Isabel A., Fliedel, Geneviève, Bechoff, Aurélie, Maraval, Isabelle, Pintado, Ana I.E., Cissé, M., Pallet, Dominique, Tomlins, Keith I., Pintado, Manuela

Consumers' sensory perception and acceptability of Hibiscus drinks: a crosscultural study in Europe

by Monteiro, Maria J.P., Costa, Ana Isabel A., Fliedel, Geneviève, Bechoff, Aurélie, Maraval, Isabelle, Pintado, Ana I.E., Cisse, Mady, Pallet, Dominique, Tomlins, Keith I., Pintado, Manuela

D 5.4.1.2. Final Report on sensory testing in Europe for Group 2. Project AFTER “African Food Tradition rEvisited by Research”

by Pintado, Ana I.E., Monteiro, Maria Joao, Fliedel, Geneviève, Rakota, Danielle, Maraval, Isabelle, Costa, Ana Isabel A., Talon, Régine, Scislowski, Valérie, Tomlins, Keith I., Pintado, Maria Manuela E.

Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof

by Assi, Clair Brice Judicaël, Koné, Maï K., Kouamé, K., Lahon, Marie-Christine, Berthiot, Laurent, Durand, Noel, Lebrun, Marc, Julien-Ortiz, A., Maraval, Isabelle, Boulanger, Renaud, Guehi, Tagro Simplice

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

by Koné, Koumba Maî, Assi-Clair, Brice Judicaël, Kouassi, Ange Didier Dominique, Koffi Yao, Alfred, Ban-Koffi, Louis, Durand, Noël, Lebrun, Marc, Maraval, Isabelle, Boulanger, Renaud, Guehi, Tagro Simplice

D 5.4.1.3. Final Report on sensory testing in Europe for Group 3. Project AFTER “African Food Tradition rEvisited by Research”

by Monteiro, Maria Joao, Pintado, Maria Manuela E., Cissé, M., Costa, Ana Isabel A., Fliedel, Geneviève, Bechoff, Aurélie, Maraval, Isabelle, Boucher, Mathilde, Pallet, Dominique, Tomlins, Keith I., Pintado, Maria Manuela E.

D 5.4.2.3. Report on near-market consumer testing of new improved products in Europe for Group 3. Project AFTER “African Food Tradition rEvisited by Research”

by Monteiro, Maria Joao, Pintado, Ana I.E., Cissé, M., Costa, Ana Isabel A., Fliedel, Geneviève, Bechoff, Aurélie, Maraval, Isabelle, Boucher, Mathilde, Pallet, Dominique, Tomlins, Keith I., Pintado, Maria Manuela E.

Acceptability of Akpan, a fermented maize yoghurt-like product, by French consumers. In Deliverable D 5.2.2.1. Initial report on sensory and European consumer acceptance for group...

by Fliedel, Geneviève, Grabulos, Joël, Franco, I.M., Monteiro, Maria Joao, Maraval, Isabelle, Lahon, Marie-Christine, Forestier-Chiron, Nelly, Declemy, Anne-Laure, Adinsi, Laurent, Akissoé, Noël H., Pallet, Dominique, Pintado, Manuela, Tomlins, Keith I.

Consumer acceptance and sensory profiling of reengineered kitoza products

by Pintado, Ana I.E., Monteiro, Maria J.P., Talon, Régine, Leroy, Sabine, Scislowski, Valérie, Fliedel, Geneviève, Rakoto, Danielle, Maraval, Isabelle, Costa, Ana Isabel A., Silva, Ana Paula, Pallet, Dominique, Tomlins, Keith I., Pintado, Manuela

D 5.5.1.1. Final report on sensory testing in Africa for Group 1. Project AFTER “African Food Tradition rEvisited by Research”

by Fliedel, Geneviève, Maraval, Isabelle, Lahon, Marie-Christine, Forestier, N., Grabulos, Joël, Mestres, Christian, Sacca, Carole, Akissoé, Noël H., Monteiro, Maria Joao, Pintado, Maria Manuela E., Amoa-Awua, Wisdom, Oduro-Yeboah, Charlotte, Ahmed, Zahra S., Awad, Sameh, Fathi, M., Abozed, S., Bechoff, Aurélie, Tomlins, Keith I.

Multi-block classification of chocolate and cocoa samples into sensory poles

by Biancolillo, Alessandra, Preys, Sébastien, Gaci, Belal, Le Quéré, Jean-Luc, Labouré, Hélène, Deuscher, Zoé, Cheynier, Véronique, Sommerer, Nicolas, Fayeulle, Noémie, Costet, Pierre, Hue, Clotilde, Boulanger, Renaud, Alary, Karine, Lebrun, Marc, Lahon, Marie-Christine, Morel, Gilles, Maraval, Isabelle, Davrieux, Fabrice, Roger, Jean-Michel

D 5.4.1.1. Final Report on sensory testing in Europe for Group 1. Project AFTER “African Food Tradition rEvisited by Research”

by Fliedel, Geneviève, Maraval, Isabelle, Lahon, Marie-Christine, Forestier, N., Grabulos, Joël, Mestres, Christian, Sacca, Carole, Akissoé, Noël H., Monteiro, Maria Joao, Pintado, Manuela, Tomlins, Keith I., Bechoff, Aurélie, Oduro-Yeboah, Charlotte, Amoa-Awua, Wisdom, Ahmed, Zahra S., Awad, Sameh, Fathi, M., Abozed, S., Hassan-Wassef, H.

D 5.4.2.1. Report on near-market consumer testing of new improved products in Europe for Group 1. Project AFTER “African Food Tradition rEvisited by Research”

by Pintado, Ana I.E., Monteiro, Maria Joao, Ahmed, Zahra S., Awad, Sameh, Hassan-Wassef, H., Tomlins, Keith I., Pintado, Maria Manuela E., Fliedel, Geneviève, Maraval, Isabelle, Lahon, Marie-Christine, Forestier, N., Grabulos, Joël, Mestres, Christian, Sacca, Carole, Akissoé, Noël H., Monteiro, Maria Joao, Bechoff, Aurélie, Oduro-Yeboah, Charlotte, Amoa-Awua, Wisdom

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

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