Modélisation de la fermentation alcoolique du cacao par une levure sélectionnée

by Kouame, Christelle, Loiseau, Gérard, Grabulos, Joël, Boulanger, Renaud, Mestres, Christian

Modeling the alcoholic fermentation of cocoa by a selected yeast strain

by Kouame, Christelle, Loiseau, Gérard, Grabulos, Joël, Boulanger, Renaud, Mestres, Christian

Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain

by Kouame, Christelle, Loiseau, Gérard, Grabulos, Joël, Boulanger, Renaud, Mestres, Christian

Towards a starter culture for cocoa fermentation by selection of acetic acid bacteria

by Farrera, Lucie, Colas De La Noue, Alexandre, Strub, Caroline, Guibert, Benjamin, Kouame, Christelle, Grabulos, Joël, Montet, Didier, Teyssier, Corinne

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality

by Julien-Ortiz, A., Poirot, Pierre, Vian, Othilie, Quintana, Sabine, Laurens, Jean-Marc, Kouame, Christelle, Grabulos, Joël, Lahon, Marie-Christine, Lebrun, Marc, Boulanger, Renaud

Modeling lactic acid fermentation of gowé, a sorghum-based fermented beverage

by Munanga, Bettencourt de Jesus, Mestres, Christian, Loiseau, Gérard, Adinsi, Laurent, Fliedel, Geneviève, Sacca, Carole, Akissoé, Noël, Kouame, Christelle, Grabulos, Joël, Hounhouigan, Joseph Djidjoho

Learning Poverty Updates and Revisions

by Azevedo, Joao Pedro Wagner De, Montoya, Silvia, Akmal, Maryam, Wong, Yi Ning, Gregory, Laura, Geven, Koen Martijn, Cloutier, Marie-Helene, Iqbal, Syedah Aroob, Imhof, Adolfo Gustavo, De Andrade Falcao, Natasha, Kouame, Christelle Signo, Dahal, Mahesh, Gebre, Tihtina Zenebe, Vargas Mancera, Maria Jose
Published 2021-07