Eric Tardan

Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean ( Parkia biglobosa ) seeds

C. Mestres, T. Guehi, G. Morel, 2020, International Journal of Food Science & Technology.

Fast determination of the resin and rubber content in Parthenium argentatum biomass using near infrared spectroscopy

E. N. Loo, S. Suchat, F. Davrieux, 2013 .

Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.

R. Boulanger, C. Hue, F. Davrieux, 2018, Food research international.

Determination of natural rubber and resin content of guayule fresh biomass by near infrared spectroscopy

L. Brancheriau, D. Pioch, N. Boutahar, 2019, Industrial Crops and Products.

SC-CO2 Extraction of guayule biomass (Parthenium argentatum) – yield and selectivity towards valuable co-products, lipids and terpenics

D. Pioch, S. Palu, Teerasak Punvichai, 2016 .

The challenge of Guayule. An alternative source of naturel rubber a model of bio-refinery

F. Bonfils, D. Snoeck, D. Pioch, 2013 .