Anne Saint-Eve

Identifiants chercheurs

IdHAL :

anne-saint-eve

ORCID :

0000-0003-2910-4666

Publications

Article dans une revue (80)

Exploring the Relationship Between Astringency and Lingual Tactile Sensitivity Anaïs Lavoisier,Alix Rollinat,Christophe Martin,Rohit Srivastava,Adrien Izzetet al. Journal of Texture Studies, 2026, 57 (1), pp.e70062. ⟨10.1111/jtxs.70062⟩ Article dans une revue hal-05495400v1
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
Souped-up nutrition: impact on appreciation and appetite of nutritionally optimised co-designed soups for French community-dwelling older adults (55-75 years) Sarah Domingie,Anne Saint-Eve,Agnès Giboreau,Nadeen Abumanneh,Anestis Dougkaset al. Appetite, 2026, pp.108550. ⟨10.1016/j.appet.2026.108550⟩ Article dans une revue hal-05579138v1
‘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 Tanguyet al. Nutrition Bulletin, In press, pp.1-16. ⟨10.1111/nbu.70041⟩ Article dans une revue hal-05454974v1
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 Peyronet al. Food Research International, 2025, 222, pp.117801. ⟨10.1016/j.foodres.2025.117801⟩ Article dans une revue hal-05302687v1
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
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
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 Valleet al. Agronomy for Sustainable Development, 2025, 45 (4), pp.42. ⟨10.1007/s13593-025-01034-1⟩ Article dans une revue hal-05197858v1
Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies Carole Liechti,Anne Saint-Eve,Isabelle Souchon,Lucia Espinosa,Véronique Boscet al. Journal of Sensory Studies, 2024, 39 (6), pp.e12954. ⟨10.1111/joss.12954⟩ Article dans une revue hal-04841324v1
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 Blancet al. Innovations Agronomiques, 2024, 95, pp.46-52. ⟨10.17180/ciag-2024-vol95-art06⟩ Article dans une revue hal-04696596v1
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-Eveet al. Scientific Reports, 2024, 14 (1), pp.22908. ⟨10.1038/s41598-024-73629-9⟩ Article dans une revue hal-04981320v1
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 Blancet al. Innovations Agronomiques, 2024, 95, pp.15-20. ⟨10.17180/ciag-2024-Vol95-art03-GB⟩ Article dans une revue hal-04809081v1
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
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
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
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-Eveet al. European Journal of Pharmaceutical Sciences, 2024, 199, pp.106802. ⟨10.1016/j.ejps.2024.106802⟩ Article dans une revue hal-04534534v1
Environmental performance of mixed animal and plant protein sources for designing new fermented foods Juliette Huguet,Christophe Chassard,René Lavigne,Françoise Irlinger,Isabelle Souchonet al. Cleaner Environmental Systems, 2023, 9, pp.100115. ⟨10.1016/j.cesys.2023.100115⟩ Article dans une revue hal-04132788v1
Contribution of consumer practices to the environmental impacts of pizzas Adeline Cortesi,Marine Colpaert,Anne Saint-Eve,Bastien Maurice,Gwenola Yannou-Le Briset al. Sustainable Production and Consumption, 2023, 37, pp.26-38. ⟨10.1016/j.spc.2023.02.002⟩ Article dans une revue hal-04008890v1
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
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 Briset al. Data in Brief, 2023, 48, pp.109143. ⟨10.1016/j.dib.2023.109143⟩ Article dans une revue (data paper) hal-04143509v1
Modelling mastication and aroma release from white rice during food oral processing Syahmeer How,Jim R Jones,Marco P Morgenstern,Eli Gray-Stuart,John Bronlundet al. Journal of Food Engineering, 2023, 357, pp.111636. ⟨10.1016/j.jfoodeng.2023.111636⟩ Article dans une revue 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 Souchonet al. Data in Brief, 2023, 48, pp.109263. ⟨10.1016/j.dib.2023.109263⟩ Article dans une revue (data paper) hal-04146697v1
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 Jakobiet al. Foods, 2022, 11 (18), pp.2919. ⟨10.3390/foods11182919⟩ Article dans une revue hal-03823683v1
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
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
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 Aschoffet 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
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
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-Eveet al. British Journal of Nutrition, 2022, 127 (8), pp.1240-1249. ⟨10.1017/s0007114521002130⟩ Article dans une revue hal-03355131v1
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
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
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
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 Zotzelet al. Food Research International, 2022, 159, ⟨10.1016/j.foodres.2022.111582⟩ Article dans une revue hal-04157685v1
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
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 Bronlundet al. LWT - Food Science and Technology, 2021, 144, pp.111391. ⟨10.1016/j.lwt.2021.111391⟩ Article dans une revue hal-03250532v1
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 Aschoffet 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
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 Restagnoet 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
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 Bronlundet al. LWT - Food Science and Technology, 2021, 141, pp.110918. ⟨10.1016/j.lwt.2021.110918⟩ Article dans une revue hal-03120245v1
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
Block protocol for conventional profiling to sensory characterize plant protein isolates Audrey Cosson,Julien Delarue,Anne-Cécile Mabille,Amandine Druon,Nicolas Descampset al. Food Quality and Preference, 2020, 83, ⟨10.1016/j.foodqual.2020.103927⟩ Article dans une revue hal-03639287v1
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
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 Souchonet al. LWT - Food Science and Technology, 2020, 118, pp.108720. ⟨10.1016/j.lwt.2019.108720⟩ Article dans une revue hal-02950703v1
Design of microbial consortia for the fermentation of pea-protein-enriched emulsions Salma Ben-Harb,Anne Saint Eve,Maud Panouille,Isabelle Souchon,Pascal Bonnarmeet 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 Morgeet al. Journal of Dairy Science, 2019, 102 (6), pp.5713-5725. ⟨10.3168/jds.2018-15958⟩ Article dans une revue 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 Bonnarmeet 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
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 Eveet al. Food Hydrocolloids, 2018, 77, pp.75-84. ⟨10.1016/j.foodhyd.2017.09.022⟩ Article dans une revue hal-02628698v1
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
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. Lejeuneet al. Food Research International, 2017, 92, pp.119 - 127. ⟨10.1016/j.foodres.2017.01.001⟩ Article dans une revue hal-01565944v1
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 Blumenthalet al. Journal of Agricultural and Food Chemistry, 2017, 65 (16), pp.3330-3340. ⟨10.1021/acs.jafc.7b00287⟩ Article dans une revue hal-01841488v1
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 Oettgenet al. Appetite, 2016, 99, pp.277-284. ⟨10.1016/j.appet.2016.01.032⟩ Article dans une revue hal-01532539v1
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
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
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
Breakdown pathways during oral processing of different breads: impact of crumb and crust structures Solenne Jourdren,Maud Panouille,Anne Saint-Eve,Isabelle Deleris,David Forestet al. Food and Function, 2016, 7 (3), pp.1446 - 1457. ⟨10.1039/c5fo01286d⟩ Article dans une revue hal-01532551v1
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 Brunerieet al. Flavour and Fragrance Journal, 2016, 31 (1), pp.31-40. ⟨10.1002/ffj.3265⟩ Article dans une revue istex hal-01531618v1
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 Deleriset 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
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
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
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. Brunerieet al. Journal of Sensory Studies, 2014, 29 (1), pp.56-63. ⟨10.1111/joss.12081⟩ Article dans une revue istex hal-01195474v1
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 Panouilleet al. Innovations Agronomiques, 2014, 36, pp.43-55. ⟨10.17180/y0dt-m183⟩ Article dans une revue hal-01195483v1
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 Brunerieet 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 Guichardet al. Journal of Mass Spectrometry, 2013, 48 (5), pp.594-607. ⟨10.1002/jms.3199⟩ Article dans une revue istex hal-00939531v1
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 Doyennetteet 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 Anne Saint-Eve,Maud Panouillé,Fanny Dakowski,Isabelle Déléris,Sylvie Cordelleet al. Chemosensory Perception, 2011, 4 (1-2), pp.32-41. ⟨10.1007/s12078-011-9086-4⟩ Article dans une revue hal-00788059v1
The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions Marion Doyennette,Isabelle Deleris,Anne Saint Eve,Aurélie Gasiglia,Isabelle Souchonet al. Food Research International, 2011, 44 (10), pp.3174 - 3181. ⟨10.1016/j.foodres.2011.07.034⟩ Article dans une revue hal-01003263v1
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. Cyprianiet 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
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 Feronet al. Food Hydrocolloids, 2011, 25 (4), pp.659-667. ⟨10.1016/j.foodhyd.2010.07.024⟩ Article dans une revue hal-01000601v1
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 Quéréet al. Food Chemistry, 2011, 127 (4), pp.1615-1624. ⟨10.1016/j.foodchem.2011.02.028⟩ Article dans une revue istex hal-00999886v1
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
How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages Anne Saint Eve,Isabelle Daubert-Deleris,Gilles Feron,Dominique Ibarra,Elisabeth Guichardet al. Food Quality and Preference, 2010, 21 (8), pp.1026-1033. ⟨10.1016/j.foodqual.2010.05.021⟩ Article dans une revue istex 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⟩ Article dans une revue istex hal-01195445v1
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 Tréléaet al. Journal of Food Engineering, 2010, 105 (1), pp.161-168. ⟨10.1016/j.jfoodeng.2011.02.020⟩ Article dans une revue hal-00841617v1
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 Delboset al. Food Hydrocolloids, 2010, 24 (8), pp.681 - 688. ⟨10.1016/j.foodhyd.2010.03.006⟩ Article dans une revue istex hal-01195460v1
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 Feronet al. Journal of Agricultural and Food Chemistry, 2009, 57 (13), pp.5891-5898. ⟨10.1021/jf900542j⟩ Article dans une revue 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⟩ Article dans une revue istex 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 Marinet al. Chemical Senses, 2008, 33 (2), pp.181-192. ⟨10.1093/chemse/bjm077⟩ Article dans une revue hal-01537099v1
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-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 Guichardet al. Journal of Agricultural and Food Chemistry, 2006, 54 (20), pp.7794-7803. ⟨10.1021/jf060849k⟩ Article dans une revue istex hal-02667710v1

Thèse (2)

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 : ⟩ Thèse tel-02824157v1
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⟩ Thèse pastel-00002664v1