Marc Lebrun
Overview
Explore the profile of Marc Lebrun including associated specialties, affiliations and a list of published articles.
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Articles
17
Citations
89
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Recent Articles
1.
Akoa S, Boulanger R, Manga Ndjaga J, Effa Onomo P, Lebrun M, Eyenga E, et al.
J Food Sci Technol
. 2024 Oct;
61(12):2318-2331.
PMID: 39431186
Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to examine the sensorial profile and organic acid content of...
2.
Siripattanakulkajorn C, Sombutsuwan P, Villeneuve P, Barea B, Domingo R, Lebrun M, et al.
Food Chem
. 2024 Sep;
463(Pt 1):141124.
PMID: 39243623
This article explores the novel use of natural deep eutectic solvents (NaDES) in real food by incorporating them into mayonnaise, either alone or with pigmented rice bran (RB). Results showed...
3.
Besancon L, Poirot P, Lebrun M, Ortiz-Julien A, Boulanger R
J Agric Food Chem
. 2024 Jul;
72(28):15788-15800.
PMID: 38976795
An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp to key volatile compounds during fermentation. Four labeled compounds (ethyl acetate-3, ethyl octanoate-15, 2-phenylethanol-5,...
4.
Marie L, Breitler J, Bamogo P, Bordeaux M, Lacombe S, Rios M, et al.
BMC Plant Biol
. 2024 Apr;
24(1):238.
PMID: 38566027
Background: The fruity aromatic bouquet of coffee has attracted recent interest to differentiate high value market produce as specialty coffee. Although the volatile compounds present in green and roasted coffee...
5.
Kouassi A, Kone K, Assi-Clair B, Lebrun M, Maraval I, Boulanger R, et al.
J Food Sci Technol
. 2022 Oct;
59(11):4466-4478.
PMID: 36193455
Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the volatile fingerprint of cocoa harvested at a traditional plantation. Cocoa...
6.
Colonges K, Seguine E, Saltos A, Davrieux F, Minier J, Jimenez J, et al.
Plant Genome
. 2022 Sep;
15(4):e20218.
PMID: 36065790
Cocoa (Theobroma cacao L.) is the only tree that can produce cocoa. Cocoa beans are highly sought after by chocolate makers to produce chocolate. Cocoa can be fine aromatic, characterized...
7.
Hammad I, Dornier M, Lebrun M, Maraval I, Poucheret P, Dhuique-Mayer C
J Sci Food Agric
. 2022 Apr;
102(13):5768-5777.
PMID: 35398897
Background: Citrus juices can be cold-concentrated by crossflow microfiltration (CMF) in order to obtain functional foods enriched in carotenoids, flavonoids and pectins. The work aimed to characterize the organoleptic quality...
8.
Flowers J, Hazzouri K, Lemansour A, Capote T, Gros-Balthazard M, Ferrand S, et al.
Front Plant Sci
. 2022 Apr;
13:853651.
PMID: 35371149
Volatile organic compounds are key components of the fruit metabolome that contribute to traits such as aroma and taste. Here we report on the diversity of 90 flavor-related fruit traits...
9.
Biancolillo A, Preys S, Gaci B, Le-Quere J, Laboure H, Deuscher Z, et al.
Food Chem
. 2020 Sep;
340:127904.
PMID: 32890856
The present study aims at developing an analytical methodology which allows correlating sensory poles of chocolate to their chemical characteristics and, eventually, to those of the cocoa beans used for...
10.
Hazzouri K, Gros-Balthazard M, Flowers J, Copetti D, Lemansour A, Lebrun M, et al.
Nat Commun
. 2019 Oct;
10(1):4680.
PMID: 31615981
Date palms (Phoenix dactylifera) are an important fruit crop of arid regions of the Middle East and North Africa. Despite its importance, few genomic resources exist for date palms, hampering...