Anne Saint-Eve

Documents

Current affiliations

578074
148117
577435
562112

Researcher identifiers

anne-saint-eve

Publications

	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 Data in Brief, 2023, 48, pp.109143. ⟨10.1016/j.dib.2023.109143⟩ Journal articles hal-04143509v1
	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⟩ Journal articles hal-04246331v1
	Contribution of consumer practices to the environmental impacts of pizzas Adeline Cortesi , Marine Colpaert , Anne Saint-Eve , Bastien Maurice , Gwenola Yannou-Le Bris Sustainable Production and Consumption, 2023, 37, pp.26-38. ⟨10.1016/j.spc.2023.02.002⟩ Journal articles hal-04008890v1
	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 Journal of Food Engineering, 2023, 357, pp.111636. ⟨10.1016/j.jfoodeng.2023.111636⟩ Journal articles hal-04176000v1
	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 Data in Brief, 2023, 48, pp.109263. ⟨10.1016/j.dib.2023.109263⟩ Journal articles hal-04146697v1
	Environmental performance of mixed animal and plant protein sources for designing new fermented foods Juliette Huguet , Christophe Chassard , René Lavigne , Françoise Irlinger , Isabelle Souchon Cleaner Environmental Systems, 2023, 9, pp.100115. ⟨10.1016/j.cesys.2023.100115⟩ Journal articles hal-04132788v1
	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⟩ Journal articles hal-03551056v1
	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 Food Research International, 2022, 159, ⟨10.1016/j.foodres.2022.111582⟩ Journal articles hal-04157685v1
	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 Foods, 2022, 11 (18), pp.2919. ⟨10.3390/foods11182919⟩ Journal articles hal-03823683v1
	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 Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2022, 81 (12), pp.103142. ⟨10.1016/j.ifset.2022.103142⟩ Journal articles hal-03907106v1
	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⟩ Journal articles hal-03517046v1
	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⟩ Journal articles hal-03646862v1
	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⟩ Journal articles hal-03582681v1
	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⟩ Journal articles hal-03673229v1
	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⟩ Journal articles hal-03550632v1
	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 Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 70, pp.102695. ⟨10.1016/j.ifset.2021.102695⟩ Journal articles hal-03296059v1
	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 LWT - Food Science and Technology, 2021, 141, pp.110918. ⟨10.1016/j.lwt.2021.110918⟩ Journal articles hal-03120245v1
	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⟩ Journal articles hal-03908155v1
	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 Comprehensive Reviews in Food Science and Food Safety, 2021, 20 (1), pp.401-428. ⟨10.1111/1541-4337.12687⟩ Journal articles hal-03276513v1
	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 LWT - Food Science and Technology, 2021, 144, pp.111391. ⟨10.1016/j.lwt.2021.111391⟩ Journal articles hal-03250532v1
	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⟩ Journal articles hal-03908247v1
	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 British Journal of Nutrition, inPress, ⟨10.1017/s0007114521002130⟩ Journal articles hal-03355131v1
	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 LWT - Food Science and Technology, 2020, 118, pp.108720. ⟨10.1016/j.lwt.2019.108720⟩ Journal articles hal-02950703v1
	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⟩ Journal articles hal-03087739v1
	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 LWT - Food Science and Technology, 2020, 118, pp.108720. ⟨10.1016/j.lwt.2019.108720⟩ Journal articles hal-04413329v1
	Block protocol for conventional profiling to sensory characterize plant protein isolates Audrey Cosson , Julien Delarue , Anne-Cécile Mabille , Amandine Druon , Nicolas Descamps Food Quality and Preference, 2020, 83, ⟨10.1016/j.foodqual.2020.103927⟩ Journal articles hal-03639287v1
	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 Journal of Dairy Science, 2019, 102 (6), pp.5713-5725. ⟨10.3168/jds.2018-15958⟩ Journal articles hal-02618182v1
	Design of microbial consortia for the fermentation of pea-protein-enriched emulsions Salma Ben-Harb , Anne Saint-Eve , Maud Panouillé , Isabelle Souchon , Pascal Bonnarme International Journal of Food Microbiology, 2019, 293, pp.124-136. ⟨10.1016/j.ijfoodmicro.2019.01.012⟩ Journal articles hal-04413334v1
	Design of microbial consortia for the fermentation of pea-protein-enriched emulsions Salma Ben-Harb , Anne Saint Eve , Maud Panouille , Isabelle Souchon , Pascal Bonnarme International Journal of Food Microbiology, 2019, 293, pp.124-136. ⟨10.1016/j.ijfoodmicro.2019.01.012⟩ Journal articles hal-02619343v1
	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 Food Hydrocolloids, 2018, 77, pp.75-84. ⟨10.1016/j.foodhyd.2017.09.022⟩ Journal articles hal-02628698v1
	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 Food Research International, 2017, 92, pp.119 - 127. ⟨10.1016/j.foodres.2017.01.001⟩ Journal articles hal-01565944v1
	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⟩ Journal articles hal-01770349v1
	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 Journal of Agricultural and Food Chemistry, 2017, 65 (16), pp.3330-3340. ⟨10.1021/acs.jafc.7b00287⟩ Journal articles hal-01841488v1
	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 Flavour and Fragrance Journal, 2016, 31 (1), pp.31-40. ⟨10.1002/ffj.3265⟩ Journal articles hal-01531618v1
	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 Food and Function, 2016, 7 (3), pp.1446 - 1457. ⟨10.1039/c5fo01286d⟩ Journal articles hal-01532551v1
	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⟩ Journal articles hal-01532599v1
	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⟩ Journal articles hal-01565158v1
	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 Appetite, 2016, 99, pp.277-284. ⟨10.1016/j.appet.2016.01.032⟩ Journal articles hal-01532539v1
	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⟩ Journal articles hal-01531652v1
	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 Food Research International, 2016, 87, pp.142-151. ⟨10.1016/j.foodres.2016.06.021⟩ Journal articles hal-01532601v1
	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⟩ Journal articles hal-01195506v1
	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⟩ Journal articles hal-01195473v1
	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⟩ Journal articles hal-01195503v1
	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 Innovations Agronomiques, 2014, 36, pp.43-55. ⟨10.17180/y0dt-m183⟩ Journal articles hal-01195483v1
	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 Journal of Sensory Studies, 2014, 29 (1), pp.56-63. ⟨10.1111/joss.12081⟩ Journal articles hal-01195474v1
	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⟩ Journal articles hal-01001525v1
	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 Journal of Mass Spectrometry, 2013, 48 (5), pp.594-607. ⟨10.1002/jms.3199⟩ Journal articles hal-00939531v1
	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 International Journal of Mass Spectrometry, 2013, 356, pp.41-45. ⟨10.1016/j.ijms.2013.10.001⟩ Journal articles hal-01195468v1
	Relationships between saliva and food bolus properties from model dairy products Silvina R. S. R. Drago , Maud M. Panouille , Anne A. Saint Eve , Eric E. Neyraud , Gilles Feron Food Hydrocolloids, 2011, 25 (4), pp.659-667. ⟨10.1016/j.foodhyd.2010.07.024⟩ Journal articles hal-01000601v1
	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⟩ Journal articles hal-01001430v1
	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 Chemical Senses, 2011, 36 (8), pp.701 - 713. ⟨10.1093/chemse/bjr038⟩ Journal articles hal-01004588v1
	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⟩ Journal articles hal-01001437v1
	The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions Marion Doyennette , Isabelle Deleris , Anne Saint Eve , Aurélie Gasiglia , Isabelle Souchon Food Research International, 2011, 44 (10), pp.3174 - 3181. ⟨10.1016/j.foodres.2011.07.034⟩ Journal articles hal-01003263v1
	How texture influences aroma and taste perception over time in candies Anne Saint-Eve , Maud Panouillé , Fanny Dakowski , Isabelle Déléris , Sylvie Cordelle Chemosensory Perception, 2011, 4 (1-2), pp.32-41. ⟨10.1007/s12078-011-9086-4⟩ Journal articles hal-00788059v1
	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 E. Semon , Jean-Luc J.-L. Le Quéré Food Chemistry, 2011, 127 (4), pp.1615-1624. ⟨10.1016/j.foodchem.2011.02.028⟩ Journal articles hal-00999886v1
	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 Journal of Agricultural and Food Chemistry, 2011, 59 (6), pp.2534-2542. ⟨10.1021/jf103792b⟩ Journal articles hal-00841596v1
	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 Food Hydrocolloids, 2010, 24 (8), pp.681 - 688. ⟨10.1016/j.foodhyd.2010.03.006⟩ Journal articles hal-01195460v1
	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 Journal of Food Engineering, 2010, 105 (1), pp.161-168. ⟨10.1016/j.jfoodeng.2011.02.020⟩ Journal articles hal-00841617v1
	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 Food Quality and Preference, 2010, 21 (8), pp.1026-1033. ⟨10.1016/j.foodqual.2010.05.021⟩ Journal articles hal-01195437v1
	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⟩ Journal articles hal-01195445v1
	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 Journal of Agricultural and Food Chemistry, 2009, 57 (13), pp.5891-5898. ⟨10.1021/jf900542j⟩ Journal articles hal-01195427v1
	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⟩ Journal articles hal-01195455v1
	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 Chemical Senses, 2008, ⟨10.1093/chemse/bjm077⟩ Journal articles hal-01537099v1
	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 Chemical Senses, 2007, 33 (2), pp.181-192. ⟨10.1093/chemse/bjm077⟩ Journal articles hal-01313374v1
	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⟩ Journal articles hal-01512117v1
	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 Journal of Agricultural and Food Chemistry, 2006, 54 (20), pp.7794-7803. ⟨10.1021/jf060849k⟩ Journal articles hal-02667710v1

	Compréhension de la libération et de la perception des compsés d'arome en condition de consommation: cas du yaourt brassé aromatisé. Anne Saint-Eve Life Sciences [q-bio]. INAPG (AgroParisTech), 2006. English. ⟨NNT : 2006INAP0026⟩ Theses pastel-00002664v1
	Compréhension de la libération et de la perception des composés d'arôme en condition de consommation: Cas du yaourt brassé aromatisé Anne Saint-Eve Ingénierie des aliments. Institut National Agronomique Paris Grignon, 2006. Français. ⟨NNT : ⟩ Theses tel-02824157v1

Anne Saint-Eve

Publications

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

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

Contribution of consumer practices to the environmental impacts of pizzas

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

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

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

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

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

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

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

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

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

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

How Different Are Industrial, Artisanal and Homemade Soft Breads?

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

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

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

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

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

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]

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

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

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

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

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

Block protocol for conventional profiling to sensory characterize plant protein isolates

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Relationships between saliva and food bolus properties from model dairy products

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

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

Critical effect of oxygen on aroma compound production by Proteus vulgaris

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

How texture influences aroma and taste perception over time in candies

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

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

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

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

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

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

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

Quality changes in yogurt during storage in different packaging materials

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

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

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

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

Compréhension de la libération et de la perception des compsés d'arome en condition de consommation: cas du yaourt brassé aromatisé.

Compréhension de la libération et de la perception des composés d'arôme en condition de consommation: Cas du yaourt brassé aromatisé