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Suffys Sarah

Département GxABT > CSFES

TERRA Research Centre

See author's contact details
ORCID
0009-0008-4885-3981
Main Referenced Co-authors
Fauconnier, Marie-Laure  (6)
Goffin, Dorothée  (6)
Haubruge, Eric  (6)
Richard, Gaetan  (4)
Burgeon, Clément  (2)
Main Referenced Keywords
OAV (4); Kombucha (3); mixed fermentation (3); volatile organic compounds (3); flavor (2);
Main Referenced Unit & Research Centers
Laboratoire des Sciences Gastronomiques (1)
TERRA Research Centre. Chimie des agro-biosystèmes - ULiège [BE] (1)
Main Referenced Disciplines
Food science (6)
Chemistry (1)

Publications (total 6)

The most downloaded
65 downloads
Suffys, S., Goffin, D., Fauconnier, M.-L., & Haubruge, E. (28 April 2023). Développement de boissons fonctionnelles fermentées répondant aux besoins du consommateur [Poster presentation]. Superdiversity school: La diversité dans l’enseignement supérieur, enjeux et défis, Liège, Belgium. https://hdl.handle.net/2268/302729

The most cited

6 citations (Scopus®)

Suffys, S., Richard, G., Burgeon, C., Werrie, P.-Y., Haubruge, E., Fauconnier, M.-L., & Goffin, D. (15 April 2023). Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles. Foods, 12, 1657. doi:10.3390/foods12081657 https://hdl.handle.net/2268/303153

Suffys, S., Goffin, D., Richard, G., Francis, A., Haubruge, E., & Fauconnier, M.-L. (04 October 2023). Development of a Functional Fermented Drink based on Sobacha: A Japanese Infusion of Roasted Buckwheat Seeds [Poster presentation]. 3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge, Dresden, Germany.
Peer reviewed

Suffys, S., Goffin, D., Richard, G., Francis, A., Haubruge, E.* , & Fauconnier, M.-L.*. (16 August 2023). Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink. Molecules, 28 (16), 6084. doi:10.3390/molecules28166084
Peer Reviewed verified by ORBi
* These authors have contributed equally to this work.

Suffys, S., Richard, G., Burgeon, C., Werrie, P.-Y., Haubruge, E., Fauconnier, M.-L., & Goffin, D. (21 June 2023). Utilization of Stir Bar Sorptive Extraction – Gas Chromatography – Mass Spectroscopy Technique to Study the Aroma Active Compound Production during Kombucha Fermentation [Poster presentation]. 2nd ADVANCES IN SEPARATION SCIENCE: from extraction to chromatographic separation, Gembloux, Belgium.
Peer reviewed

Suffys, S., Goffin, D., Fauconnier, M.-L., & Haubruge, E. (28 April 2023). Développement de boissons fonctionnelles fermentées répondant aux besoins du consommateur [Poster presentation]. Superdiversity school: La diversité dans l’enseignement supérieur, enjeux et défis, Liège, Belgium.

Suffys, S., Richard, G., Burgeon, C., Werrie, P.-Y., Haubruge, E., Fauconnier, M.-L., & Goffin, D. (15 April 2023). Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles. Foods, 12, 1657. doi:10.3390/foods12081657
Peer Reviewed verified by ORBi

Suffys, S., Goffin, D., Haubruge, E., & Fauconnier, M.-L. (07 April 2023). Développement de nouveaux microbiotiques à haute valeur nutritionnelle et organoleptique [Paper presentation]. Présentation de projets de recherche axés sur les métabolites végétaux et microbiens, Lille, France.

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