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Koumba Maï Kone

Koumba Maï Kone

Institut National Polytechnique Félix Houphouët Boigny - Yamusukro / Côte d'ivoire
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AD Scientific Index ID: 5826737
Institut National Polytechnique Félix Houphouët-Boigny
person_outline Koumba Maï Kone's MOST POPULAR ARTICLES
1-) Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation Food Research International 89, 910-917, 2016
2-) Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof European Food Research and Technology 245 (7), 1459-1471, 2019
3-) Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds International Journal of Food Science and Technology 56 (5), 2516-2529, 2021
4-) Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate Journal of Food Science and Technology 59 (11), 4466-4478, 2022
5-) Determination of bacterial population and the presence of pesticide residues from some Cameroonian smoked and dried fish Scientific African 13, e00886, 2021