Caractérisation des miels de l’océan Indien par spectrométrie proche infrarouge : étude de faisabilité by Serge Nabeneza, Vincent Porphyre, Fabrice Davrieux

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Quantification of Dry Matter Content in Hass Avocado by Near-Infrared Spectroscopy (NIRS) Scanning Different Fruit Zones by Pablo Rodríguez, Jairo Villamizar, Luis Londoño, Thierry Tran, Fabrice Davrieux

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Rapid analyses of dry matter content and carotenoids in fresh cassava roots using a portable visible and near infrared spectrometer (Vis/NIRS). by Ugochukwu N Ikeogu, Fabrice Davrieux, Dominique Dufour, Hernan Ceballos, Chiedozie N Egesi, Jean-Luc Jannink

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Discrimination of native wood charcoal by infrared spectroscopy by Fabrice Davrieux, Patrick Louis Albert Rousset, Tereza Cristina Monteiro Pastore, Lucélia Alves de Macedo, Waldir Ferreira Quirino

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A comparison study of five different methods to measure carotenoids in biofortified yellow cassava (Manihot esculenta). by Angélica M Jaramillo, Luis Fernando Londoño, Juan Camilo Orozco, Gelver Patiño, John Belalcazar, Fabrice Davrieux, Elise F Talsma

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Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential. by Bodo Trognitz, Emile Cros, Sophie Assemat, Fabrice Davrieux, Nelly Forestier-Chiron, Eusebio Ayestas, Aldo Kuant, Xavier Scheldeman, Michael Hermann

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Two Main Biosynthesis Pathways Involved in the Synthesis of the Floral Aroma of the Nacional Cocoa Variety by Kelly Colonges, Kelly Colonges, Kelly Colonges, Kelly Colonges, Juan-Carlos Jimenez, Alejandra Saltos, Edward Seguine, Rey Gastón Loor Solorzano, Olivier Fouet, Olivier Fouet, Xavier Argout, Xavier Argout, Sophie Assemat, Sophie Assemat, Fabrice Davrieux, Fabrice Davrieux, Emile Cros, Emile Cros, Renaud Boulanger, Renaud Boulanger, Claire Lanaud, Claire Lanaud

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Dataset of chemical and near-infrared spectroscopy measurements of fresh and dried poultry and cattle manure by Fabien Gogé, Laurent Thuriès, Youssef Fouad, Nathalie Damay, Fabrice Davrieux, Géraud Moussard, Caroline Le Roux, Séverine Trupin-Maudemain, Matthieu Valé, Thierry Morvan

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Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador by Kelly Colonges, Edward Seguine, Alejandra Saltos, Fabrice Davrieux, Jérôme Minier, Juan‐Carlos Jimenez, Marie‐Christine Lahon, Darío Calderon, Cristian Subia, Ignacio Sotomayor, Fabián Fernández, Olivier Fouet, Bénédicte Rhoné, Xavier Argout, Marc Lebrun, Pierre Costet, Claire Lanaud, Renaud Boulanger, Rey Gastón Loor Solorzano

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