| Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation MK Koné, ST Guéhi, N Durand, L Ban-Koffi, L Berthiot, AF Tachon, K Brou, ... Food Research International 89, 910-917, 2016 | 107 | 2016 |
| Dynamics of microbial ecology during cocoa fermentation and drying: towards the identification of molecular markers Y Hamdouche, T Guehi, N Durand, KBD Kedjebo, D Montet, JC Meile Food Control 48, 117-122, 2015 | 101 | 2015 |
| Discrimination of post-harvest coffee processing methods by microbial ecology analyses Y Hamdouche, JC Meile, DN Nganou, N Durand, C Teyssier, D Montet Food Control 65, 112-120, 2016 | 80 | 2016 |
| Effect of two different roasting techniques on the Ochratoxin A (OTA) reduction in coffee beans (Coffea arabica) O Castellanos-Onorio, O Gonzalez-Rios, B Guyot, TA Fontana, ... Food Control 22 (8), 1184-1188, 2011 | 77 | 2011 |
| Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids JS da Silveira, N Durand, S Lacour, MP Belleville, A Perez, G Loiseau, ... Food and Bioproducts Processing 115, 175-184, 2019 | 73 | 2019 |
| Occurrence of mycotoxins in commercial infant formulas locally produced in Ouagadougou (Burkina Faso) LY Ware, N Durand, PA Nikiema, P Alter, A Fontana, D Montet, N Barro Food Control 73, 518-523, 2017 | 64 | 2017 |
| Aptamer assisted ultrafiltration cleanup with high performance liquid chromatography-fluorescence detector for the determination of OTA in green coffee E Moez, D Noel, S Brice, G Benjamin, A Pascaline, M Didier Food chemistry 310, 125851, 2020 | 60 | 2020 |
| Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof BJ Assi-Clair, MK Koné, K Kouamé, MC Lahon, L Berthiot, N Durand, ... European Food Research and Technology 245, 1459-1471, 2019 | 58 | 2019 |
| Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system E Korbel, EH Attal, J Grabulos, E Lluberas, N Durand, G Morel, T Goli, ... European Food Research and Technology 237, 39-46, 2013 | 53 | 2013 |
| Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS JS da Silveira, C Mertz, G Morel, S Lacour, MP Belleville, N Durand, ... Food chemistry 319, 126600, 2020 | 46 | 2020 |
| Effect of different light wavelengths on the growth and ochratoxin A production in Aspergillus carbonarius and Aspergillus westerdijkiae KK Cheong, C Strub, D Montet, N Durand, P Alter, JC Meile, SS Galindo, ... Fungal Biology 120 (5), 745-751, 2016 | 39 | 2016 |
| Effect of milling, fermentation or roasting on water activity, fungal growth, and aflatoxin contamination of Bambara groundnut (Vigna subterranea (L.) Verdc) O Olagunju, N Mchunu, N Durand, P Alter, D Montet, O Ijabadeniyi Lwt 98, 533-539, 2018 | 37 | 2018 |
| Commercial Biocontrol Agents Reveal Contrasting Comportments Against Two Mycotoxigenic Fungi in Cereals: Fusarium Graminearum and Fusarium Verticillioides L Pellan, N Durand, V Martinez, A Fontana, S Schorr-Galindo, C Strub Toxins 12 (3), 152, 2020 | 35 | 2020 |
| Application of PCR-DGGE to the study of dynamics and biodiversity of yeasts and potentially OTA producing fungi during coffee processing N Durand, AF El Sheikha, ML Suarez-Quiros, GR Oscar, ND Nganou, ... Food Control 34 (2), 466-471, 2013 | 35 | 2013 |
| Study of the microbial discrimination of fruits by PCR-DGGE: Application to the determination of the geographical origin of Physalis fruits from Colombia, Egypt, Uganda and … AF El Sheikha, N Durand, S Sarter, JBL Okullo, D Montet Food Control 24 (1-2), 57-63, 2012 | 35 | 2012 |
| Antifungal and Antiaflatoxinogenic Effects of Cymbopogon citratus, Cymbopogon nardus, and Cymbopogon schoenanthus Essential Oils Alone and in Combination I Sawadogo, A Paré, D Kaboré, D Montet, N Durand, J Bouajila, EP Zida, ... Journal of Fungi 8 (2), 117, 2022 | 33 | 2022 |
| From the field to coffee cup: Impact of planting design on chlorogenic acid isomers and other compounds in coffee beans and sensory attributes of coffee beverage MB dos Santos Scholz, CSG Kitzberger, N Durand, M Rakocevic European Food Research and Technology 244, 1793-1802, 2018 | 32 | 2018 |
| Risk assessment of exposure to mycotoxins (aflatoxins and fumonisins) through corn tortilla intake in Veracruz City (Mexico) HA Wall-Martínez, A Ramírez-Martínez, N Wesolek, C Brabet, N Durand, ... Food Additives & Contaminants: Part A 36 (6), 929-939, 2019 | 31 | 2019 |
| Diversity and toxigenicity of fungi that cause pineapple fruitlet core rot B Barral, M Chillet, A Doizy, M Grassi, L Ragot, M Léchaudel, N Durand, ... Toxins 12 (5), 339, 2020 | 28 | 2020 |
| Biocontrol of Fusarium verticillioides using organic amendments and their actinomycete isolates PA Nguyen, C Strub, N Durand, P Alter, A Fontana, S Schorr-Galindo Biological control 118, 55-66, 2018 | 27 | 2018 |
