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Characterization of new flavan-3-ol derivatives in fermented cocoa beans.
Food Chem. 2018 Sep 1;259:207-212. doi: 10.1016/j.foodchem.2018.03.133. Epub 2018 Mar 29.
Food Chem. 2018.
PMID: 29680045
Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols.
Fayeulle N, Meudec E, Boulet JC, Vallverdu-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N.
Fayeulle N, et al.
J Agric Food Chem. 2019 Mar 6;67(9):2723-2731. doi: 10.1021/acs.jafc.8b06456. Epub 2019 Feb 20.
J Agric Food Chem. 2019.
PMID: 30761902
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Multi-block classification of chocolate and cocoa samples into sensory poles.
Biancolillo A, Preys S, Gaci B, Le-Quere JL, Laboure H, Deuscher Z, Cheynier V, Sommerer N, Fayeulle N, Costet P, Hue C, Boulanger R, Alary K, Lebrun M, Christine Lahon M, Morel G, Maraval I, Davrieux F, Roger JM.
Biancolillo A, et al. Among authors: fayeulle n.
Food Chem. 2021 Mar 15;340:127904. doi: 10.1016/j.foodchem.2020.127904. Epub 2020 Aug 25.
Food Chem. 2021.
PMID: 32890856
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Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans.
Fayeulle N, Preys S, Roger JM, Boulanger R, Hue C, Cheynier V, Sommerer N.
Fayeulle N, et al.
Metabolites. 2020 Jul 29;10(8):311. doi: 10.3390/metabo10080311.
Metabolites. 2020.
PMID: 32751281
Free PMC article.
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