Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification
HUE, C, GUNATA, Z, BERGOUNHOU, A, ASSEMAT, S, BOULANGER, R, SAUVAGE, F. X, DAVRIEUX, F
Published in Food chemistry (01.04.2014)
Published in Food chemistry (01.04.2014)
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Journal Article
Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.)
Assemat, S., Lachenaud, Ph, Ribeyre, F., Davrieux, F., Pradon, J.-L., Cros, E.
Published in Genetic resources and crop evolution (01.09.2006)
Published in Genetic resources and crop evolution (01.09.2006)
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Journal Article
Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.)
Assemat, S, Lachenaud, P, Ribeyre, F, Davrieux, F, Pradon, J.L, Cros, E
Published in Genetic resources and crop evolution (01.11.2005)
Published in Genetic resources and crop evolution (01.11.2005)
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Journal Article
The use of near infrared spectroscopy to determine the fat, caffeine, theobromine and (-)-epicatechin contents in unfermented and sun-dried beans of Criollo cocoa
Alvarez C, Perez E, Cros E, Lares M, Assemat S, Boulanger R, Davrieux F
Published in Journal of Near Infrared Spectroscopy (2012)
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Published in Journal of Near Infrared Spectroscopy (2012)
Journal Article
Comparative organoleptic evaluations of cocoa (Theobroma cacao L.) accessions from the International Clone Trial by three sensory panels over two years
Sukha D.A, Seguine E.S, Assemat S, Butler D.R, Cilas C, Ribeyre F, Seni G, Cros E, Davrieux F, Eskes A
Year of Publication 2011
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Year of Publication 2011
Publication
Event management method and corresponding integrated circuit
HILKENS ENNO, BINI JEAN-CLAUDE, KANER ISAAC, ASSEMAT VINCENT, RIBEIRO DE FREITAS JORDI
Year of Publication 26.05.2023
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Year of Publication 26.05.2023
Patent