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A. Julien-Ortiz
A. Julien-Ortiz
Chemistry
Fermentation
Saccharomyces cerevisiae
Food science
Aroma
4
Papers
28
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Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation
2019
Food Research International
J. Mekoue Nguela
Aude Vernhet
A. Julien-Ortiz
Nathalie Sieczkowski
Jean-Roch Mouret
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Citations (14)
Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality
2019
A. Julien-Ortiz
Pierre Poirot
Othilie Vian
Sabine Quintana
Jean-Marc Laurens
Christelle Kouame
Joël Grabulos
Marie-Christine Lahon
Marc Lebrun
Renaud Boulanger
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Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof
2019
European Food Research and Technology
Brice J. Assi-Clair
Maï K. Koné
K. R. Kouamé
Marie-Christine Lahon
L. Berthiot
N. Durand
M. Lebrun
A. Julien-Ortiz
I. Maraval
R. Boulanger
Tagro Simplice Guehi
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Citations (14)
Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate
2017
B.J. Assi-Clair
Tagro Simplice Guehi
M.K. Koné
Marie-Christine Lahon
Laurent Berthiot
Noël Durand
Marc Lebrun
A. Julien-Ortiz
Isabelle Maraval
Renaud Boulanger
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