Clotilde Hue

Assessment of cocoa ( Theobroma cacao L.) butter content and composition throughout fermentations

Adrien Servent, Renaud Boulanger, Fabrice Davrieux et al. · Food Research International · 2018 · 64 citations

Food Chemistry, Theobroma Cacao L., Food Fermentation +6

Near infrared spectroscopy as a new tool to determine cocoa fermentation levels through ammonia nitrogen quantification

Clotilde Hue, Ziya Günata, Audrey Bergounhou et al. · Food Chemistry · 2013 · 49 citations

Food Chemistry, Infrared Spectroscopy, Spectroscopy +6

Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins

Clotilde Hue, Ziya Günata, A. Breysse et al. · Food Chemistry · 2015 · 45 citations

Food Chemistry, Theobroma Cacao L., Cocoa Beans +4

Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols

Noémie Fayeulle, Emmanuelle Meudec, Jean‐Claude Boulet et al. · Journal of Agricultural and Food Chemistry · 2019 · 25 citations

Food Analysis, Phenolic Composition, Fast Discrimination +16

Characterization of new flavan-3-ol derivatives in fermented cocoa beans

Noémie Fayeulle, Anna Vallverdú‐Queralt, Emmanuelle Meudec et al. · Food Chemistry · 2018 · 22 citations

Food Chemistry, Food Analysis, Biotechnology +2