Search Results - "Cros, Emile"

Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety by Colonges, Kelly, Jimenez, Juan-Carlos, Saltos, Alejandra, Seguine, Edward, Loor Solorzano, Rey Gastón, Fouet, Olivier, Argout, Xavier, Assemat, Sophie, Davrieux, Fabrice, Cros, Emile, Boulanger, Renaud, Lanaud, Claire

“…Theobroma cacao is the only source that allows the production of chocolate. It is of major economic importance for producing countries such as Ecuador, which…”
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Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential by Trognitz, Bodo, Cros, Emile, Assemat, Sophie, Davrieux, Fabrice, Forestier-Chiron, Nelly, Ayestas, Eusebio, Kuant, Aldo, Scheldeman, Xavier, Hermann, Michael

“…The sensory quality and the contents of quality-determining chemical compounds in unfermented and fermented cocoa from 100 cacao trees (individual genotypes)…”
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Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao by Colonges, Kelly, Jimenez, Juan-Carlos, Saltos, Alejandra, Seguine, Edward, Loor Solorzano, Rey Gastón, Fouet, Olivier, Argout, Xavier, Assemat, Sophie, Davrieux, Fabrice, Cros, Emile, Lanaud, Claire, Boulanger, Renaud

“…Nacional is a variety of cocoa tree known for its "Arriba" aroma characterised mainly by fruity, floral, and spicy aromatic notes. In this study, the genetic…”
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The Use of near Infrared Spectroscopy to Determine the Fat, Caffeine, Theobromine and (−)-Epicatechin Contents in Unfermented and Sun-Dried Beans of Criollo Cocoa by Álvarez, Clímaco, Pérez, Elevina, Cros, Emile, Lares, Mary, Assemat, Sophie, Boulanger, Renaud, Davrieux, Fabrice

“…Cocoa is an important raw material in international trade, for which the highest quality is demanded. Venezuelan Criollo cocoa beans from the south of Lake…”
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genomewide admixture mapping study for yield factors and morphological traits in a cultivated cocoa (Theobroma cacao L.) population by Marcano, Maria, Morales, Sonia, Hoyer, Maria Theresa, Courtois, Brigitte, Risterucci, Ange Marie, Fouet, Olivier, Pugh, Tatiana, Cros, Emile, Gonzalez, Ventura, Dagert, Manuel, Lanaud, Claire

“…The selection of productive varieties of modern Criollo cocoa, showing fine aromatic qualities in their beans, is of major interest for some producing…”
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Adding value to cocoa (Theobroma cacao L.) germplasm information with domestication history and admixture mapping by Marcano, Maria, Pugh, Tatiana, Cros, Emile, Morales, Sonia, Portillo Páez, Elvis A, Courtois, Brigitte, Glaszmann, Jean Christophe, Engels, Jan M. M, Phillips, Wilbert, Astorga, Carlos, Risterucci, Ange Marie, Fouet, Olivier, González, Ventura, Rosenberg, Kai, Vallat, Isabelle, Dagert, Manuel, Lanaud, Claire

“…A sound understanding of crop history can provide the basis for deriving novel genetic information through admixture mapping. We confirmed this, by using…”
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Bean quality traits and sensory evaluation of wild Guianan cocoa populations (Theobroma cacao L.) by Assemat, S, Lachenaud, P, Ribeyre, F, Davrieux, F, Pradon, J.L, Cros, E

“…Naturalized cocoa populations originating from the Oyapok and Tanpok basins in French Guiana were studied for their technological characters (bean count, fat…”
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