Search Results - De Taeye, Cédric

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  1. 1
    Degradation of (−)-Epicatechin and Procyanidin B2 in Aqueous and Lipidic Model Systems. First Evidence of “Chemical” Flavan-3-ol Oligomers in Processed Cocoa

    Degradation of (−)-Epicatechin and Procyanidin B2 in Aqueous and Lipidic Model Systems. First Evidence of “Chemical” Flavan-3-ol Oligomers in Processed Cocoa by De Taeye, Cédric, Kankolongo Cibaka, Marie-Lucie, Jerkovic, Vesna, Collin, Sonia

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  2. 2
    Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa

    Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa by De Taeye, Cédric, Caullet, Gilles, Eyamo Evina, Victor Jos, Collin, Sonia

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  3. 3
    Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa

    Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa by De Taeye, Cédric, Cibaka, Marie-Lucie Kankolongo, Collin, Sonia

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  4. 4
    Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations

    Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations by Eyamo Evina, Victor Jos, De Taeye, Cédric, Niemenak, Nicolas, Youmbi, Emmanuel, Collin, Sonia

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  5. 5
    Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers

    Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers by De Taeye, Cédric, Eyamo Evina, Victor Jos, Caullet, Gilles, Niemenak, Nicolas, Collin, Sonia

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  6. 6
    Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones

    Roasting conditions for preserving cocoa flavan‐3‐ol monomers and oligomers: interesting behaviour of Criollo clones by De Taeye, Cédric, Bodart, Marie, Caullet, Gilles, Collin, Sonia

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