Renaud Boulanger

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 6

Top Topics

Mass Spectrometry

Simultaneous Determination

Health Insurance

Saccharomyces Cerevisiae

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Sandra Llano, Fabrice Vaillant, Margareth Santander, Andrés Zorro-González, Carlos E González-Orozco, Isabelle Maraval, Renaud Boulanger, Sebastián Escobar
Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis. Foods (Basel, Switzerland) 13 (16) (2024)
Sandra Llano, Fabrice Vaillant, Margareth Santander, Andrés Zorro-González, Carlos E González-Orozco, Isabelle Maraval, Renaud Boulanger, Sebastián Escobar
Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis. Foods (Basel, Switzerland) 13 (16) (2024)
Santiago Guzmán Penella, Renaud Boulanger, Isabelle Maraval, Gabi Kopp, Marcello Corno, Bénédicte Fontez, Angélique Fontana
Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic. Molecules (Basel, Switzerland) 28 (9) (2023)
Santiago Guzmán Penella, Renaud Boulanger, Isabelle Maraval, Gabi Kopp, Marcello Corno, Bénédicte Fontez, Angélique Fontana
Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic. Molecules (Basel, Switzerland) 28 (9) (2023)
Noémie Fayeulle, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier, Nicolas Sommerer
Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans. Metabolites 10 (8) (2020)
Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré, Jean-Luc Le Quéré
Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study. Molecules (Basel, Switzerland) 25 (8) (2020)