Sophie Assemat

Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas

Amandine Fessard, Ashish Kapoor, Jessica Patché et al. · Microorganisms · 2017 · 85 citations · Full text

The Use of near Infrared Spectroscopy to Determine the Fat, Caffeine, Theobromine and (−)-Epicatechin Contents in Unfermented and Sun-Dried Beans of Criollo Cocoa

Clímaco Álvarez, Elevina Pérez, Emile Cros et al. · Journal of Near Infrared Spectroscopy · 2012 · 56 citations

Nir Spectroscopy, Flavoromics, Food Analysis +17

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

Diversity of Cacao Trees in Waslala, Nicaragua: Associations between Genotype Spectra, Product Quality and Yield Potential

B. Trognitz, Emile Cros, Sophie Assemat et al. · PLoS ONE · 2013 · 40 citations · Full text

Nutrition, Yield Potential, Engineering +16

Changes of Quality of Minimally-Processed Pineapple (Ananas comosus, var. ‘Queen Victoria’) during Cold Storage: Fungi in the Leading Role

Charlène Leneveu‐Jenvrin, Baptiste Quentin, Sophie Assemat et al. · Microorganisms · 2020 · 38 citations · Full text