Anne Saint-Eve

72
Documents
Affiliations actuelles
  • Paris-Saclay Food and Bioproduct Engineering (SayFood)
  • AgroParisTech
  • Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
  • Université Paris Saclay (COmUE)
Identifiants chercheurs

Publications

8
5
5
5
4
4
4
4
4
4
4
4
4
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
28
37
3
1
1

Publications

Image document

Liking and sensory determinants of perceived naturalness and healthiness. A study on pizzas with young adults in a natural eating environment

Anne Saint-Eve , Isabelle Souchon , Louis-Georges Soler , Julien Delarue
Food Quality and Preference, 2025, 123, pp.105330. ⟨10.1016/j.foodqual.2024.105330⟩
Article dans une revue hal-04732750 v1
Image document

Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies

Carole Liechti , Anne Saint-Eve , Isabelle Souchon , Lucia Espinosa , Véronique Bosc et al.
Journal of Sensory Studies, 2024, 39 (6), pp.e12954. ⟨10.1111/joss.12954⟩
Article dans une revue hal-04841324 v1
Image document

Rôle et place de la recherche et de l'enseignement supérieur dans les démarches d'innovation dans le secteur agro-alimentaire

Anne Saint-Eve , Catherine Renard , Gilles Trystram , Elise Bourcier , Jean-Louis Blanc et al.
Innovations Agronomiques, 2024, 95, pp.46-52. ⟨10.17180/ciag-2024-vol95-art06⟩
Article dans une revue hal-04696596 v1
Image document

The role and place of research and higher education in innovation in the agri-food sector

Anne Saint-Eve , Catherine Renard , Gilles Trystram , Elise Bourcier , Jean-Louis Blanc et al.
Innovations Agronomiques, 2024, 95, pp.15-20. ⟨10.17180/ciag-2024-Vol95-art03-GB⟩
Article dans une revue hal-04809081 v1
Image document

Contribution of consumer practices to the environmental impacts of pizzas

Adeline Cortesi , Marine Colpaert , Anne Saint-Eve , Bastien Maurice , Gwenola Yannou-Le Bris et al.
Sustainable Production and Consumption, 2023, 37, pp.26-38. ⟨10.1016/j.spc.2023.02.002⟩
Article dans une revue hal-04008890 v1
Image document

Exploring consumer perceptions and familiarity on apple production and processing under different conditions: conventional, organic, home-made, artisanal and industrial

Lucia Espinosa-Brisset , Caroline Pénicaud , Isabelle Souchon , Anne Saint-Eve
British Food Journal, 2023, 125 (11), pp.3929-3952. ⟨10.1108/BFJ-01-2023-0026⟩
Article dans une revue hal-04246331 v1
Image document

Environmental performance of mixed animal and plant protein sources for designing new fermented foods

Juliette Huguet , Christophe Chassard , René Lavigne , Françoise Irlinger , Isabelle Souchon et al.
Cleaner Environmental Systems, 2023, 9, pp.100115. ⟨10.1016/j.cesys.2023.100115⟩
Article dans une revue hal-04132788 v1
Image document

Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

Adeline Cortesi , Marine Colpaert , Anne Saint-Eve , Bastien Maurice , Gwenola Yannou-Le Bris et al.
Data in Brief, 2023, 48, pp.109143. ⟨10.1016/j.dib.2023.109143⟩
Article dans une revue (data paper) hal-04143509 v1
Image document

Modelling mastication and aroma release from white rice during food oral processing

Syahmeer How , Jim R Jones , Marco P Morgenstern , Eli Gray-Stuart , John Bronlund et al.
Journal of Food Engineering, 2023, 357, pp.111636. ⟨10.1016/j.jfoodeng.2023.111636⟩
Article dans une revue hal-04176000 v1
Image document

Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources

Juliette Huguet , Christophe Chassard , René Lavigne , Françoise Irlinger , Isabelle Souchon et al.
Data in Brief, 2023, 48, pp.109263. ⟨10.1016/j.dib.2023.109263⟩
Article dans une revue (data paper) hal-04146697 v1
Image document

Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

Pedro Martínez Noguera , Jodie Lantoine , Even Le Roux , Suyin Yang , Ralf Jakobi et al.
Foods, 2022, 11 (18), pp.2919. ⟨10.3390/foods11182919⟩
Article dans une revue hal-03823683 v1
Image document

Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

Siddharth Jens Sharan , Jens Zotzel , Johannes Stadtmüller , Daniel Bonerz , Julian Aschoff et al.
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2022, 81 (12), pp.103142. ⟨10.1016/j.ifset.2022.103142⟩
Article dans une revue hal-03907106 v1
Image document

Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools

Audrey Cosson , Lydie Oliveira Correia , Nicolas Descamps , Anne Saint-Eve , Isabelle Souchon
Food Chemistry, 2022, 367, pp.130747. ⟨10.1016/j.foodchem.2021.130747⟩
Article dans une revue hal-03517046 v1
Image document

Does environmental impact vary widely within the same food category? A case study on industrial pizzas from the French retail market

Adeline Cortesi , Caroline Pénicaud , Anne Saint-Eve , Louis-Georges Soler , Isabelle Souchon
Journal of Cleaner Production, 2022, 336, pp.130128. ⟨10.1016/j.jclepro.2021.130128⟩
Article dans une revue hal-03550632 v1
Image document

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

Salma Ben-Harb , Anne Saint-Eve , Francoise Irlinger , Isabelle Souchon , Pascal Bonnarme
Foods, 2022, 11 (8), pp.1146. ⟨10.3390/foods11081146⟩
Article dans une revue hal-03646862 v1
Image document

How Different Are Industrial, Artisanal and Homemade Soft Breads?

Bastien Maurice , Anne Saint-Eve , Aurélia Pernin , Pascal Leroy , Isabelle Souchon
Foods, 2022, 11 (10), pp.1484. ⟨10.3390/foods11101484⟩
Article dans une revue hal-03673229 v1
Image document

Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas representatives of the French retail market

Adeline Cortesi , Caroline Pénicaud , Anne Saint-Eve , Louis-Georges Soler , Isabelle Souchon
Data in Brief, 2022, 41, pp.107950. ⟨10.1016/j.dib.2022.107950⟩
Article dans une revue (data paper) hal-03582681 v1
Image document

How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies

Carole Liechti , Julien Delarue , Isabelle Souchon , Véronique Bosc , Anne Saint-Eve
Frontiers in Nutrition, 2022, 8, ⟨10.3389/fnut.2021.749596⟩
Article dans une revue hal-03551056 v1
Image document

Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry

Siddharth Sharan , Gabriela Zanghelini , Aurélia Pernin , Nicolas Descharles , Jens Zotzel et al.
Food Research International, 2022, 159, ⟨10.1016/j.foodres.2022.111582⟩
Article dans une revue hal-04157685 v1
Image document

Consumer preferences for new fermented food products that mix animal and plant protein sources

Anne Saint-Eve , Françoise Irlinger , Caroline Pénicaud , Isabelle Souchon , Stéphan Marette
Food Quality and Preference, 2021, 90, pp.104117. ⟨10.1016/j.foodqual.2020.104117⟩
Article dans une revue hal-03908155 v1

Corrigendum to ‘Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation’ [LWT-Food Science and Technology 141 (2021) 110918]

Muhammad Syahmeer How , Jim Jones , Marco Morgenstern , Eli Gray-Stuart , John Bronlund et al.
LWT - Food Science and Technology, 2021, 144, pp.111391. ⟨10.1016/j.lwt.2021.111391⟩
Article dans une revue hal-03250532 v1
Image document

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Siddharth Sharan , Gabriela Zanghelini , Jens Zotzel , Daniel Bonerz , Julian Aschoff et al.
Comprehensive Reviews in Food Science and Food Safety, 2021, 20 (1), pp.401-428. ⟨10.1111/1541-4337.12687⟩
Article dans une revue hal-03276513 v1
Image document

Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study

Rohit Srivastava , Mathieu Mantelet , Anne Saint-Eve , Jean-Luc Gennisson , Frederic Restagno et al.
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 70, pp.102695. ⟨10.1016/j.ifset.2021.102695⟩
Article dans une revue hal-03296059 v1
Image document

Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Muhammad Syahmeer How , Jim R Jones , Marco P Morgenstern , Eli Gray-Stuart , John E Bronlund et al.
LWT - Food Science and Technology, 2021, 141, pp.110918. ⟨10.1016/j.lwt.2021.110918⟩
Article dans une revue hal-03120245 v1
Image document

Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

Audrey Cosson , David Blumenthal , Nicolas Descamps , Isabelle Souchon , Anne Saint-Eve
Food Research International, 2021, 141, pp.110151. ⟨10.1016/j.foodres.2021.110151⟩
Article dans une revue hal-03908247 v1
Image document

Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category

Moufidath Adjibade , François Mariotti , Pascal Leroy , Isabelle Souchon , Anne Saint-Eve et al.
British Journal of Nutrition, In press, ⟨10.1017/s0007114521002130⟩
Article dans une revue hal-03355131 v1

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

Salma Ben-Harb , Françoise Irlinger , Anne Saint-Eve , Maud Panouillé , Isabelle Souchon et al.
LWT - Food Science and Technology, 2020, 118, pp.108720. ⟨10.1016/j.lwt.2019.108720⟩
Article dans une revue (article de synthèse) hal-04413329 v1
Image document

Block protocol for conventional profiling to sensory characterize plant protein isolates

Audrey Cosson , Julien Delarue , Anne-Cécile Mabille , Amandine Druon , Nicolas Descamps et al.
Food Quality and Preference, 2020, 83, ⟨10.1016/j.foodqual.2020.103927⟩
Article dans une revue hal-03639287 v1
Image document

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Audrey Cosson , Isabelle Souchon , Julia Richard , Nicolas Descamps , Anne Saint-Eve
Foods, 2020, 9 (8), pp.969. ⟨10.3390/foods9080969⟩
Article dans une revue hal-03087739 v1

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

Salma Ben-Harb , Françoise Irlinger , Anne Saint-Eve , Maud Panouillé , Isabelle Souchon et al.
LWT - Food Science and Technology, 2020, 118, pp.108720. ⟨10.1016/j.lwt.2019.108720⟩
Article dans une revue hal-02950703 v1
Image document

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

Salma Ben-Harb , Anne Saint Eve , Maud Panouille , Isabelle Souchon , Pascal Bonnarme et al.
International Journal of Food Microbiology, 2019, 293, pp.124-136. ⟨10.1016/j.ijfoodmicro.2019.01.012⟩
Article dans une revue hal-02619343 v1

Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening

Marie Noelle Leclercq-Perlat , Anne Saint-Eve , Eugénie Le Jan , Sabrina Raynaud , Sylvie Morge et al.
Journal of Dairy Science, 2019, 102 (6), pp.5713-5725. ⟨10.3168/jds.2018-15958⟩
Article dans une revue hal-02618182 v1

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

Salma Ben-Harb , Anne Saint-Eve , Maud Panouillé , Isabelle Souchon , Pascal Bonnarme et al.
International Journal of Food Microbiology, 2019, 293, pp.124-136. ⟨10.1016/j.ijfoodmicro.2019.01.012⟩
Article dans une revue (article de synthèse) hal-04413334 v1

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Salma Ben Harb , Maud M. Panouille , Delphine Huc-Mathis , Gabrielle Moulin , Anne Saint Eve et al.
Food Hydrocolloids, 2018, 77, pp.75-84. ⟨10.1016/j.foodhyd.2017.09.022⟩
Article dans une revue hal-02628698 v1

Sucrage des yaourts : diversité des comportements et impact sur les apports en sucres

Anne Saint-Eve , Anne-Cécile Mabille , Julien Delarue
Cahiers de Nutrition et de Diététique, 2017, 52 (Supplement 1), pp.S80-S86. ⟨10.1016/S0007-9960(17)30201-8⟩
Article dans une revue hal-01770349 v1

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

S. Jourdren , Anne Saint-Eve , B. Pollet , M. Panouillé , P. Lejeune et al.
Food Research International, 2017, 92, pp.119 - 127. ⟨10.1016/j.foodres.2017.01.001⟩
Article dans une revue hal-01565944 v1
Image document

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

Solenne Jourdren , Marine Masson , Anne Saint-Eve , Maud Panouille , David Blumenthal et al.
Journal of Agricultural and Food Chemistry, 2017, 65 (16), pp.3330-3340. ⟨10.1021/acs.jafc.7b00287⟩
Article dans une revue hal-01841488 v1
Image document

Insights in aroma compound retention by mucosa during consumption through mathematical modelling

Isabelle Deleris , Anne Saint-Eve , Aurélie Saglio , Isabelle Souchon , Ioan-Cristian Trelea
Journal of Food Engineering, 2016, 190, pp.123-138. ⟨10.1016/j.jfoodeng.2016.06.018⟩
Article dans une revue hal-01532599 v1

Instrumental methods for bolus characterization during oral processing to understand food perceptions

Maud Panouille , Anne Saint-Eve , Isabelle Souchon
Current Opinion in Food Science, 2016, Sensory sciences and consumer perception \textbullet Food physics and material science, 9, pp.42--49. ⟨10.1016/j.cofs.2016.05.002⟩
Article dans une revue hal-01565158 v1

How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habits

Anne Saint-Eve Delbos , Hélène Leclercq , Sébastien Berthelo , Benjamin Saulnier , Walther Oettgen et al.
Appetite, 2016, 99, pp.277-284. ⟨10.1016/j.appet.2016.01.032⟩
Article dans une revue hal-01532539 v1

Identifying the ideal profile of French yogurts for different clusters of consumers

Marine Masson , Anne Saint-Eve , Julien Delarue , David Blumenthal
Journal of Dairy Science, 2016, 99 (5), pp.3421 - 3433. ⟨10.3168/jds.2015-10119⟩
Article dans une revue hal-01531652 v1

Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release

Guillaume Fiches , Anne Saint Eve , Solenne Jourdren , Isabelle Deleris , Pascal Brunerie et al.
Flavour and Fragrance Journal, 2016, 31 (1), pp.31-40. ⟨10.1002/ffj.3265⟩
Article dans une revue istex hal-01531618 v1

Breakdown pathways during oral processing of different breads: impact of crumb and crust structures

Solenne Jourdren , Maud Panouille , Anne Saint-Eve , Isabelle Deleris , David Forest et al.
Food and Function, 2016, 7 (3), pp.1446 - 1457. ⟨10.1039/c5fo01286d⟩
Article dans une revue hal-01532551 v1

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Solenne Jourdren , Anne Saint-Eve , Maud Panouille , P. Lejeune , Isabelle Deleris et al.
Food Research International, 2016, 87, pp.142-151. ⟨10.1016/j.foodres.2016.06.021⟩
Article dans une revue hal-01532601 v1

Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

Anne Saint Eve , Maud Panouille , Chloé Capitaine , Isabelle Deleris , Isabelle Souchon
Food Hydrocolloids, 2015, 46, pp.144-152. ⟨10.1016/j.foodhyd.2014.12.015⟩
Article dans une revue hal-01195506 v1

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS

Guillaume Fiches , Isabelle Deleris , Anne Saint-Eve Delbos , Pascal Brunerie , Isabelle Souchon
International Journal of Mass Spectrometry, 2014, 360 (1), pp.15-23. ⟨10.1016/j.ijms.2013.11.010⟩
Article dans une revue hal-01195473 v1

Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Maud Panouille , Anne Saint-Eve Delbos , Isabelle Deleris , Fabien Le Bleis , Isabelle Souchon
Food Research International, 2014, 62, pp.238 - 246. ⟨10.1016/j.foodres.2014.02.031⟩
Article dans une revue hal-01195503 v1

Influence of the nonvolatile fraction on the sensory perception of 40% (V/V) ethanol-containing French grape brandies

Guillaume Fiches , Isabelle Deleris , Anne Saint-Eve Delbos , Stéphanie Passot , P. Brunerie et al.
Journal of Sensory Studies, 2014, 29 (1), pp.56-63. ⟨10.1111/joss.12081⟩
Article dans une revue istex hal-01195474 v1
Image document

Des outils mathématiques pour comprendre et prédire l’impact de la structure des aliments et de la physiologie des individus, sur la libération des stimuli responsables des propriétés sensorielles et sur la digestion

Isabelle Souchon , Isabelle Deleris , Anne Saint-Eve Delbos , Steven Le Feunteun , Maud Panouille et al.
Innovations Agronomiques, 2014, 36, pp.43-55. ⟨10.17180/y0dt-m183⟩
Article dans une revue hal-01195483 v1
Image document

Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

Joshua J. Mesurolle , Anne A. Saint-Eve , Isabelle I. Deleris , Isabelle I. Souchon
Molecules, 2013, 18 (5), pp.6035 - 6056. ⟨10.3390/molecules18056035⟩
Article dans une revue hal-01001525 v1

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 1. Variation of the mean collision energy to control ionization processes occurring during PTR-MS analyses of 10-40% (v/v) ethanol-water solutions

Guillaume Fiches , Isabelle Deleris , Anne Saint-Eve Delbos , Brigitte Pollet , Pascal Brunerie et al.
International Journal of Mass Spectrometry, 2013, 356, pp.41-45. ⟨10.1016/j.ijms.2013.10.001⟩
Article dans une revue hal-01195468 v1

Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods.

Isabelle Deleris , Anne Saint-Eve Delbos , Etienne Semon , Hervé Guillemin , Elisabeth Guichard et al.
Journal of Mass Spectrometry, 2013, 48 (5), pp.594-607. ⟨10.1002/jms.3199⟩
Article dans une revue hal-00939531 v1

How texture influences aroma and taste perception over time in candies

Anne Saint-Eve , Maud Panouillé , Fanny Dakowski , Isabelle Déléris , Sylvie Cordelle et al.
Chemosensory Perception, 2011, 4 (1-2), pp.32-41. ⟨10.1007/s12078-011-9086-4⟩
Article dans une revue hal-00788059 v1
Image document

The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

Marion Doyennette , Isabelle Deleris , Anne Saint Eve , Aurélie Gasiglia , Isabelle Souchon et al.
Food Research International, 2011, 44 (10), pp.3174 - 3181. ⟨10.1016/j.foodres.2011.07.034⟩
Article dans une revue hal-01003263 v1
Image document

Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels

Clément de Loubens , Anne Saint-Eve , Isabelle Déléris , Maud Panouillé , Marion Doyennette et al.
Journal of Agricultural and Food Chemistry, 2011, 59 (6), pp.2534-2542. ⟨10.1021/jf103792b⟩
Article dans une revue hal-00841596 v1

Impact of Swallowing on the Dynamics of Aroma Release and Perceptionduring the Consumption of Alcoholic Beverages

Isabelle I. Deleris , Anne A. Saint-Eve Delbos , Yilin Y. Guo , Pascale Lieben , Marie-Louise M.-L. Cypriani et al.
Chemical Senses, 2011, 36 (8), pp.701 - 713. ⟨10.1093/chemse/bjr038⟩
Article dans une revue hal-01004588 v1

Critical effect of oxygen on aroma compound production by Proteus vulgaris

Pawinee P. Deetae , Anne A. Saint-Eve Delbos , Sandra S. Hélinck
Food Chemistry, 2011, 126 (1), pp.134 - 139. ⟨10.1016/j.foodchem.2010.10.089⟩
Article dans une revue istex hal-01001437 v1

Relationships between saliva and food bolus properties from model dairy products

Silvina R. S. R. Drago , Maud M. Panouille , Anne A. Saint Eve , Eric Neyraud , Gilles Feron et al.
Food Hydrocolloids, 2011, 25 (4), pp.659-667. ⟨10.1016/j.foodhyd.2010.07.024⟩
Article dans une revue hal-01000601 v1

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

Isabelle Daubert-Deleris Déléris , Anne A. Saint Eve , Fanny Dakowski Dakowski , Etienne Sémon , Jean-Luc J.-L. Le Quéré et al.
Food Chemistry, 2011, 127 (4), pp.1615-1624. ⟨10.1016/j.foodchem.2011.02.028⟩
Article dans une revue istex hal-00999886 v1

Understanding of the influence of composition, structure and texture on salty perception in model dairy products

Maud M. Panouille , Anne A. Saint-Eve , Clément C. de Loubens de Verdalle , Isabelle I. Deleris , Isabelle I. Souchon
Food Hydrocolloids, 2011, 25 (4), pp.716 - 723. ⟨10.1016/j.foodhyd.2010.08.021⟩
Article dans une revue istex hal-01001430 v1

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

Anne Saint Eve , Isabelle Daubert-Deleris , Gilles Feron , Dominique Ibarra , Elisabeth Guichard et al.
Food Quality and Preference, 2010, 21 (8), pp.1026-1033. ⟨10.1016/j.foodqual.2010.05.021⟩
Article dans une revue istex hal-01195437 v1

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

Mirela Kopjar , Isabelle Andriot , Anne Saint Eve , Isabelle Souchon , Elisabeth Guichard
Journal of the Science of Food and Agriculture, 2010, 90 (8), pp.1285-1292. ⟨10.1002/jsfa.3929⟩
Article dans une revue istex hal-01195445 v1
Image document

Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

Clément de Loubens , Maud Panouillé , Anne Saint-Eve , Isabelle Déléris , Ioan Cristian Tréléa et al.
Journal of Food Engineering, 2010, 105 (1), pp.161-168. ⟨10.1016/j.jfoodeng.2011.02.020⟩
Article dans une revue hal-00841617 v1

Measuring and predicting the spreading of dairy products in the mouth: sensory, instrumental and modelling approaches

Stephane Mossaz , Pascal Jay , Albert Magnin , Maud Panouille , Anne Saint-Eve Delbos et al.
Food Hydrocolloids, 2010, 24 (8), pp.681 - 688. ⟨10.1016/j.foodhyd.2010.03.006⟩
Article dans une revue istex hal-01195460 v1

Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages

Anne Saint Eve , Isabelle Délérist , Elodie Aubin , Etienne Semon , Gilles Feron et al.
Journal of Agricultural and Food Chemistry, 2009, 57 (13), pp.5891-5898. ⟨10.1021/jf900542j⟩
Article dans une revue hal-01195427 v1
Image document

Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods

Ioan-Cristian Trelea , Samuel Atlan , Isabelle Déléris , Anne Saint-Eve , Michele Marin et al.
Chemical Senses, 2008, ⟨10.1093/chemse/bjm077⟩
Article dans une revue hal-01537099 v1

Quality changes in yogurt during storage in different packaging materials

Anne Saint-Eve Delbos , Cécile Lévy , M Le Moigne , Violette Ducruet , Isabelle Souchon
Food Chemistry, 2008, 110 (2), pp.285-293. ⟨10.1016/j.foodchem.2008.01.070⟩
Article dans une revue istex hal-01195455 v1

Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods

Ioan-Cristian Trelea , Samuel Atlan , Isabelle Deleris , Anne Saint-Eve , Michele Marin et al.
Chemical Senses, 2007, 33 (2), pp.181-192. ⟨10.1093/chemse/bjm077⟩
Article dans une revue hal-01313374 v1

Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method

Samuel Atlan , Ioan-Cristian Trelea , Anne Saint-Eve , Isabelle Souchon , Eric Latrille
Journal of Chromatography A, 2006, 1110 (1-2), pp.146-155. ⟨10.1016/j.chroma.2006.01.055⟩
Article dans une revue istex hal-01512117 v1

Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties

Anne Saint-Eve , Nathalie Martin , Herve H. Guillemin , Etienne Semon , Elisabeth Guichard et al.
Journal of Agricultural and Food Chemistry, 2006, 54 (20), pp.7794-7803. ⟨10.1021/jf060849k⟩
Article dans une revue istex hal-02667710 v1