Anne Saint-Eve

81
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)
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Publications

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Exploring the Relationship Between Astringency and Lingual Tactile Sensitivity

Anaïs Lavoisier , Alix Rollinat , Christophe Martin , Rohit Srivastava , Adrien Izzet et al.

Journal of Texture Studies, 2026, 57 (1), pp.e70062. ⟨10.1111/jtxs.70062⟩

Article dans une revue hal-05495400v1
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Consumer preferences for Camelina oil: impact of sensory perceptions and information disclosure on acceptance of an unfamiliar oil coming from a minor crop

Anne Saint-Eve , Jean-Denis Faure , Alexandra Jullien , Christophe Martin , Stéphan Marette

Food Quality and Preference, 2026, 135, pp.105722. ⟨10.1016/j.foodqual.2025.105722⟩

Article dans une revue hal-05291325v1
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‘PULSE FICTION’: Development of Slightly Processed Pulse-Based Foods and Recipes to Meet the Needs of Consumers and the Agricultural Sector and Improve Food Sustainability

Gaëlle Arvisenet , Stéphanie Chambaron , Zaira Hernandez‐casiano , Hélène Gerard‐simonin , Corinne Tanguy et al.

Nutrition Bulletin, In press, pp.1-16. ⟨10.1111/nbu.70041⟩

Article dans une revue hal-05454974v1
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Plant proteins for human and environmental health: knowledge, barriers, and levers for their development, a case study in France. A review

Karine Gallardo Guerrero , Anne Saint-Eve , Rémy Cailliatte , Patrick Carré , Guy Della Valle et al.

Agronomy for Sustainable Development, 2025, 45 (4), pp.42. ⟨10.1007/s13593-025-01034-1⟩

Article dans une revue hal-05197858v1
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A Biomimetic Hybrid Soft/Rigid Robotic Masticator Simulating Oral Processing of Solid Foods

Alejandro Avila-Sierra , Jérôme Bussiere , Vincent Mathieu , Anne Saint-Eve , Marie-Agnès Peyron et al.

Food Research International, 2025, 222, pp.117801. ⟨10.1016/j.foodres.2025.117801⟩

Article dans une revue hal-05302687v1
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Multi-actor co-creation of innovative protein-rich appetisers for older adults: From the kitchen to real-life consumer tasting

Sarah Domingie , Anne Saint-Eve , Lucia Espinosa-Brisset , Agnès Giboreau , Audrey Cosson

Food Quality and Preference, 2025, 134, pp.105660. ⟨10.1016/j.foodqual.2025.105660⟩

Article dans une revue hal-05303156v1
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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-04732750v1
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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-04841324v1
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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-04696596v1
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Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations

Marie-Noëlle Leclercq-Perlat , Anne Saint-Eve , Daniel Picque , Ioan-Cristian Trelea

Journal of Dairy Science, 2024, 107 (8), pp.6393-6411. ⟨10.3168/jds.2024-24307⟩

Article dans une revue hal-05246766v1
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A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

Alejandro Avila-Sierra , Yurixy Bugarin-Castillo , Miodrag Glumac , Jérôme Bussiere , Anne Saint-Eve et al.

Scientific Reports, 2024, 14 (1), pp.22908. ⟨10.1038/s41598-024-73629-9⟩

Article dans une revue hal-04981320v1
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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-04809081v1

Delicious and nutritious: Employing multi-actor food co-design to define recipe specifications for community-dwelling older adults

Sarah Domingie , Anne Saint-Eve , Agnès Giboreau , Audrey Cosson

International Journal of Gastronomy and Food Science, 2024, 38, pp.101073. ⟨10.1016/j.ijgfs.2024.101073⟩

Article dans une revue hal-05016183v1
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Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study

Yurixy Bugarin-Castillo , Pascale Bou Fadel , Anne Saint-Eve , Marco Ramaioli , Vincent Mathieu

Food Hydrocolloids, 2024, 156, pp.110351. ⟨10.1016/j.foodhyd.2024.110351⟩

Article dans une revue hal-04981309v1
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On the rheological and sensory properties of a novel natural salivary substitute

Y Bugarin-Castillo , P Bou Fadel , S Mohamed Ismail , N Huang , Anne Saint-Eve et al.

European Journal of Pharmaceutical Sciences, 2024, 199, pp.106802. ⟨10.1016/j.ejps.2024.106802⟩

Article dans une revue hal-04534534v1
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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-04143509v1
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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-04132788v1
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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-04008890v1
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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-04246331v1
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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-04146697v1
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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-04176000v1
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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-03551056v1
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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-04157685v1
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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-03823683v1
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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-03550632v1
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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-03517046v1
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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-03907106v1
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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-03646862v1
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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, 2022, 127 (8), pp.1240-1249. ⟨10.1017/s0007114521002130⟩

Article dans une revue hal-03355131v1
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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-03673229v1
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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-03582681v1
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Consumer preferences for new fermented food products that mix animal and plant protein sources

Anne Saint-Eve , Françoise Irlinger , Caroline Pénicaud , Isabelle Souchon , Stephan Marette

Food Quality and Preference, 2021, 90, pp.104117. ⟨10.1016/j.foodqual.2020.104117⟩

Article dans une revue hal-03908155v1
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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-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 et al.

LWT - Food Science and Technology, 2021, 144, pp.111391. ⟨10.1016/j.lwt.2021.111391⟩

Article dans une revue hal-03250532v1
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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-03296059v1
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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-03120245v1
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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-03908247v1

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-02950703v1
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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-03087739v1
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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-03639287v1

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-04413334v1
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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-02619343v1

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-02618182v1

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-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 et al.

Food Research International, 2017, 92, pp.119 - 127. ⟨10.1016/j.foodres.2017.01.001⟩

Article dans une revue 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⟩

Article dans une revue hal-01770349v1
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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-01841488v1
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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-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⟩

Article dans une revue 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 et al.

Appetite, 2016, 99, pp.277-284. ⟨10.1016/j.appet.2016.01.032⟩

Article dans une revue 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⟩

Article dans une revue hal-01531652v1

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-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 et al.

Food and Function, 2016, 7 (3), pp.1446 - 1457. ⟨10.1039/c5fo01286d⟩

Article dans une revue hal-01532551v1

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-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⟩

Article dans une revue hal-01195506v1

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-01195503v1

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-01195473v1

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-01195474v1
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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-01195483v1
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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-01001525v1

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-01195468v1

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 istex hal-00939531v1

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-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 et al.

Chemical Senses, 2011, 36 (8), pp.701 - 713. ⟨10.1093/chemse/bjr038⟩

Article dans une revue 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⟩

Article dans une revue istex hal-01001437v1
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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-00841596v1

How texture influences aroma and taste perception over time in candies

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