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Oxidative status of a yogurt-like fermented maize product containing phytosterols.
Descalzo AM, Rizzo SA, Servent A, Rossetti L, Lebrun M, Pérez CD, Boulanger R, Mestres C, Pallet D, Dhuique-Mayer C. Descalzo AM, et al. Among authors: lebrun m. J Food Sci Technol. 2018 May;55(5):1859-1869. doi: 10.1007/s13197-018-3102-5. Epub 2018 Mar 19. J Food Sci Technol. 2018. PMID: 29666539 Free PMC article.
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: lebrun m. Food Chem. 2021 Mar 15;340:127904. doi: 10.1016/j.foodchem.2020.127904. Epub 2020 Aug 25. Food Chem. 2021. PMID: 32890856
Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador.
Colonges K, Seguine E, Saltos A, Davrieux F, Minier J, Jimenez JC, Lahon MC, Calderon D, Subia C, Sotomayor I, Fernández F, Fouet O, Rhoné B, Argout X, Lebrun M, Costet P, Lanaud C, Boulanger R, Loor Solorzano RG. Colonges K, et al. Among authors: lebrun m. Plant Genome. 2022 Dec;15(4):e20218. doi: 10.1002/tpg2.20218. Epub 2022 Sep 6. Plant Genome. 2022. PMID: 36065790 Free article.
Combined sensory, volatilome and transcriptome analyses identify a limonene terpene synthase as a major contributor to the characteristic aroma of a Coffea arabica L. specialty coffee.
Marie L, Breitler JC, Bamogo PKA, Bordeaux M, Lacombe S, Rios M, Lebrun M, Boulanger R, Lefort E, Nakamura S, Motoyoshi Y, Mieulet D, Campa C, Legendre L, Bertrand B. Marie L, et al. Among authors: lebrun m. BMC Plant Biol. 2024 Apr 3;24(1):238. doi: 10.1186/s12870-024-04890-3. BMC Plant Biol. 2024. PMID: 38566027 Free PMC article.
377 results