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Year | Number of Results |
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2014 | 1 |
2018 | 2 |
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Page 1
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
Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black.
Dias ALS, Fenger JA, Meudec E, Verbaere A, Costet P, Hue C, Coste F, Lair S, Cheynier V, Boulet JC, Sommerer N.
Dias ALS, et al. Among authors: hue c.
Metabolites. 2023 May 17;13(5):667. doi: 10.3390/metabo13050667.
Metabolites. 2023.
PMID: 37233708
Free PMC article.
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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: hue c.
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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Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.
Servent A, Boulanger R, Davrieux F, Pinot MN, Tardan E, Forestier-Chiron N, Hue C.
Servent A, et al. Among authors: hue c.
Food Res Int. 2018 May;107:675-682. doi: 10.1016/j.foodres.2018.02.070. Epub 2018 Mar 6.
Food Res Int. 2018.
PMID: 29580534
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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. Among authors: hue c.
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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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. Among authors: hue c.
Metabolites. 2020 Jul 29;10(8):311. doi: 10.3390/metabo10080311.
Metabolites. 2020.
PMID: 32751281
Free PMC article.
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Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.
Hue C, Brat P, Gunata Z, Samaniego I, Servent A, Morel G, Kapitan A, Boulanger R, Davrieux F.
Hue C, et al.
J Agric Food Chem. 2014 Oct 15;62(41):10136-42. doi: 10.1021/jf501070d. Epub 2014 Oct 6.
J Agric Food Chem. 2014.
PMID: 25259956
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