S. T. Guehi

Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation

R. Boulanger, D. Montēt, N. Durand, 2016 .

Effects of post-harvest storage on some biochemical parameters of different parts of two yams species (Dioscorea spp).

S. Dabonné, L. Kouamé, S. T. Guehi, 2010 .

Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material

A. Fae, L. Ban‐Koffi, S. T. Guehi, 2010 .

Antimicrobial activities of polyhexamethylene guanidine hydrochloride-based disinfectant against fungi isolated from cocoa beans and reference strains of bacteria.

R. Koffi-Nevry, K. Tano, M. Oulé, 2012, Journal of food protection.

Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans

S. Dabonné, S. T. Guehi, 2010 .

Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans

M. Dingkuhn, G. Moulin, R. Ratomahenina, 2008 .

Monitoring of Some Biochemical Parameters of Two Yam Species (Dioscorea Spp) Tubers Parts During Post-Harvest Storage

S. Dabonné, Cote D’ivoire, Kouamé, 2010 .