Search Results - "Fabrice Davrieux"

Predictions of fruit shelf life and quality after ripening: Are quality traits measured at harvest reliable indicators? by Nordey, Thibault, Davrieux, Fabrice, Léchaudel, Mathieu

“…•Eating quality of fruit is related to their dry matter content at the harvest.•The pulp color at the harvest is a good indicator of the fruit shelf…”
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Rapid analyses of dry matter content and carotenoids in fresh cassava roots using a portable visible and near infrared spectrometer (Vis/NIRS) by Ikeogu, Ugochukwu N, Davrieux, Fabrice, Dufour, Dominique, Ceballos, Hernan, Egesi, Chiedozie N, Jannink, Jean-Luc

“…Portable Vis/NIRS are flexible tools for fast and unbiased analyses of constituents with minimal sample preparation. This study developed calibration models…”
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A comparison study of five different methods to measure carotenoids in biofortified yellow cassava (Manihot esculenta) by Jaramillo, Angélica M, Londoño, Luis Fernando, Orozco, Juan Camilo, Patiño, Gelver, Belalcazar, John, Davrieux, Fabrice, Talsma, Elise F

“…The most commonly used method for measuring carotenoid concentration is high-performance liquid chromatography (HPLC). Nevertheless, easier, quicker, and less…”
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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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Quantification of Dry Matter Content in Hass Avocado by Near-Infrared Spectroscopy (NIRS) Scanning Different Fruit Zones by Rodríguez, Pablo, Villamizar, Jairo, Londoño, Luis, Tran, Thierry, Davrieux, Fabrice

“…Accurate dry matter determination (DM) in Hass avocados is vital for optimal harvesting and ensuring fruit quality. Predictive models based on NIRS need to…”
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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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Application of near-infrared spectroscopy for fast germplasm analysis and classification in multi-environment using intact-seed peanut (Arachis hypogaea L.) by Fentanesh Chekole Kassie, Gilles Chaix, Hermine Bille Ngalle, Maguette Seye, Coura Fall, Hodo-Abalo Tossim, Aissatou Sambou, Olivier Gibert, Fabrice Davrieux, Joseph Martin Bell, Jean-François Rami, Daniel Fonceka, Joël Romaric Nguepjop

“…Peanut is a worldwide oilseed crop and the need to assess germplasm in a non-destructive manner is important for seed nutritional breeding. In this study, Near…”
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Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador by Colonges, Kelly, Seguine, Edward, Saltos, Alejandra, Davrieux, Fabrice, Minier, Jérôme, Jimenez, Juan‐Carlos, Lahon, Marie‐Christine, Calderon, Darío, Subia, Cristian, Sotomayor, Ignacio, Fernández, Fabián, Fouet, Olivier, Rhoné, Bénédicte, Argout, Xavier, Lebrun, Marc, Costet, Pierre, Lanaud, Claire, Boulanger, Renaud, Loor Solorzano, Rey Gastón

“…Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be…”
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Dataset of chemical and near-infrared spectroscopy measurements of fresh and dried poultry and cattle manure by Gogé, Fabien, Thuriès, Laurent, Fouad, Youssef, Damay, Nathalie, Davrieux, Fabrice, Moussard, Géraud, Roux, Caroline Le, Trupin-Maudemain, Séverine, Valé, Matthieu, Morvan, Thierry

“…Combined with multivariate calibration methods, near-infrared (NIR) spectroscopy is a non-destructive, rapid, precise and inexpensive analytical method to…”
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Rapid Discrimination of Scented Rice by Solid-Phase Microextraction, Mass Spectrometry, and Multivariate Analysis Used as a Mass Sensor by Laguerre, Mickaël, Mestres, Christian, Davrieux, Fabrice, Ringuet, Johanny, Boulanger, Renaud

“…This study describes a new and suitable method for the rapid evaluation of rice (Oryza sativa, L.) aroma by analysis of the volatile fraction using solid-phase…”
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Application of near Infrared Spectroscopy for Green Coffee Biochemical Phenotyping by Scholz, Maria Brígida dos Santos, Kitzberger, Cíntia Sorane Good, Pereira, Luiz Filipe Protasio, Davrieux, Fabrice, Pot, David, Charmetant, Pierre, Leroy, Thierry

“…Accessions resulting from surveys in Ethiopia (the centre of origin of Arabica coffee) can be used as a source of genetic variability in breeding coffee…”
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Discrimination of native wood charcoal by infrared spectroscopy by Davrieux, Fabrice, Rousset, Patrick Louis Albert, Pastore, Tereza Cristina Monteiro, Macedo, Lucélia Alves de, Quirino, Waldir Ferreira

“…Brazil is one of the largest producers and consumers of charcoal in the world. About 50% of its charcoal comes from native forests, with a large part coming…”
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Caractérisation des miels de l’océan Indien par spectrométrie proche infrarouge : étude de faisabilité by Nabeneza, Serge, Porphyre, Vincent, Davrieux, Fabrice

“…Le miel est traditionnellement consommé dans les îles de l’océan Indien et utilisé également pour ses propriétés cosmétiques et thérapeutiques. Ce produit,…”
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Machine learning methods in near infrared spectroscopy for predicting sensory traits in sweetpotatoes by Ssali Nantongo, Judith, Serunkuma, Edwin, Burgos, Gabriela, Nakitto, Mariam, Davrieux, Fabrice, Ssali, Reuben

“…[Display omitted] •NIR could be important for screening selected sensory traits in sweetpotato roots.•Machine learning techniques can improve NIR model…”
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Hyperspectral imaging for the determination of relevant cooking quality traits of boiled cassava by Meghar, Karima, Tran, Thierry, Delgado, Luis Fernando, Ospina, Maria Alejandra, Moreno, Jhon Larry, Luna, Jorge, Londoño, Luis, Dufour, Dominique, Davrieux, Fabrice

“…BACKGROUND The purpose of this study was to investigate the potential of hyperspectral imaging for the characterization of cooking quality parameters, dry…”
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Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations by Servent, Adrien, Boulanger, Renaud, Davrieux, Fabrice, Pinot, Marie-Neige, Tardan, Eric, Forestier-Chiron, Nelly, Hue, Clotilde

“…Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied…”
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Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review by Alamu, Emmanuel Oladeji, Nuwamanya, Ephraim, Cornet, Denis, Meghar, Karima, Adesokan, Michael, Tran, Thierry, Belalcazar, John, Desfontaines, Lucienne, Davrieux, Fabrice

“…NIRS technique for high throughput phenotyping for cassava and yam. Summary The review aimed to identify the different high‐throughput phenotyping (HTP)…”
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Development and validation of near‐infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm by Nuwamanya, Ephraim, Wembabazi, Enoch, Kanaabi, Michael, Namakula, Fatumah Babirye, Katungisa, Arnold, Lyatumi, Ivan, Esuma, Williams, Alamu, Emmanuel Oladeji, Dufour, Dominique, Kawuki, Robert, Davrieux, Fabrice

“…BACKGROUND Cassava utilization for food and/or industrial products depends on inherent properties of root dry matter content (DMC) and the starch fraction of…”
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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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Multi-block classification of chocolate and cocoa samples into sensory poles by Biancolillo, Alessandra, Preys, Sebastien, Gaci, Belal, Le-Quere, Jean-Luc, Laboure, Helene, Deuscher, Zoe, Cheynier, Veronique, Sommerer, Nicolas, Fayeulle, Noemie, Costet, Pierre, Hue, Clotilde, Boulanger, Renaud, Alary, Karine, Lebrun, Marc, Christine Lahon, Marie, Morel, Gilles, Maraval, Isabelle, Davrieux, Fabrice, Roger, Jean-Michel

“…•97 chocolate and cocoa beans samples were analysed by chemical and sensory analysis.•Chemical data:HPLC, NIRS, Front face Fluorescence, SPME-GC-MS, PTR-MS,…”
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