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Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in sensory properties
Jean-Luc Le Quéré
,
Cantin Hélard
,
Hélène Labouré
,
Isabelle Andriot
,
Sylvie Cordelle
et al.
ACS spring meeting, The American Chemical Society, Apr 2021, Virtual, United States
Communication dans un congrès
hal-03256391
v1
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Le confort en bouche : Un concept pour mieux comprendre les attentes des consommateurs
Mathilde Vandenberghe Descamps
,
Hélène Labouré
Colloque du RMT Actia Sensorialis « Satisfaire les besoins et attentes des consommateurs vis-à-vis de leur alimentation - Focus sur les seniors », Sep 2019, Paris, France. 38 p
Communication dans un congrès
hal-02786030
v1
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Dark chocolates organoleptic differences: a PTR-ToF-MS success story
Zoé Deuscher
,
Isabelle Andriot
,
Etienne Sémon
,
Sylvie Cordelle
,
Pascal Schlich
et al.
The 8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Feb 2019, Innsbruck, Austria. pp.83-86
Communication dans un congrès
hal-02932072
v1
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Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)
Zoé Deuscher
,
Isabelle Andriot
,
Sylvie Cordelle
,
Marie Repoux
,
Renaud Boulanger
et al.
12. Wartburg Symposium on Flavour chemistry and biology, May 2019, Eisenach, Germany. 1 p
Communication dans un congrès
hal-02932164
v1
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Nose-space of dark chocolates using PTR-ToF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)
Zoé Deuscher
,
Isabelle Andriot
,
Sylvie Cordelle
,
Marie Repoux
,
Renaud Boulanger
et al.
.22. International Mass Spectrometry Conference (IMSC 2018), Aug 2018, Florence, Italy
Communication dans un congrès
hal-02931982
v1
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Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry
Zoé Deuscher
,
Isabelle Andriot
,
Karine Gourrat
,
Etienne Semon
,
Marie Repoux
et al.
15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. 4 p
Communication dans un congrès
hal-02737607
v1
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Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS
Zoé Deuscher
,
Isabelle Andriot
,
Etienne Semon
,
Hélène Labouré
,
Marie Repoux
et al.
4. international conference on cocoa coffee and tea, Jun 2017, Turin, Italy
Communication dans un congrès
hal-02786002
v1
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Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry
Zoé Deuscher
,
Isabelle Andriot
,
Karine Gourrat
,
Etienne Semon
,
Marie Repoux
et al.
International symposium on cocoa research, Nov 2017, Lima, Peru
Communication dans un congrès
hal-02786007
v1
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Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-MS-Olfactometry
Zoé Deuscher
,
Isabelle Andriot
,
Etienne Semon
,
Karine Gourrat
,
Elisabeth Guichard
et al.
34. journées françaises de Spectrométrie de Masse et Analyse Protéomique (SMAP 2017), Oct 2017, Paris, France
Communication dans un congrès
hal-02789721
v1
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Le degré de transformation des aliments les plus largement consommés par les personnes âgées françaises est associé à la satiété, l’impact glycémique et au profil nutritionnel
Anthony Fardet
,
Caroline Mejean
,
Hélène Labouré
,
Valentina Andreeva
,
Gilles Feron
Congrès Annuel de la Société Francophone du Diabète, Société Francophone du Diabète (SFD), Mar 2017, Lille, France
Communication dans un congrès
hal-01608917
v1
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Providing choice and/or variety during a meal: impact on vegetable liking and intake
Odile Parizel
,
Hélène Labouré
,
Agnès Marsset-Baglieri
,
Gilles Fromentin
,
Claire Sulmont-Rossé
7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France
Communication dans un congrès
hal-01582295
v1
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Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems
Mathilde Vandenberghe-Descamps
,
Claire Sulmont-Rossé
,
Chantal Septier
,
Gilles Feron
,
Hélène Labouré
4. International Conference on Food oral Processing - Physics, Physiology and Psychology of Eating, Jul 2016, Lausanne, Switzerland
Communication dans un congrès
hal-02738399
v1
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Providing choice among desserts increases food intake during a meal
O. Parizel
,
C. Sulmont-Rossé
,
Gilles G. Fromentin
,
Julien J. Delarue
,
Hélène Labouré
et al.
Communication dans un congrès
hal-01588452
v1
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Food comfortability: a new concept to understand elderlies' expectations in terms of sensory characteristics
Mathilde Descamps
,
Claire Sulmont-Rossé
,
Chantal Septier
,
Gilles Feron
,
Hélène Labouré
7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France
Communication dans un congrès
hal-01581543
v1
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Oral comfort: A new concept to assess the acceptance of food by elderly people suffering from oral health problems
Mathilde Descamps
,
Claire Sulmont-Rossé
,
Chantal Septier
,
Gilles Feron
,
Hélène Labouré
7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. 19 p
Communication dans un congrès
hal-01581534
v1
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Food comfortability: a new concept to assess the acceptance of various food textures by elderly people suffering from oral health problems
Mathilde Descamps
,
Claire Sulmont-Rossé
,
Chantal Septier
,
Gilles Feron
,
Hélène Labouré
4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland. 1 p
Communication dans un congrès
hal-01512148
v1
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Association between degree of processing, glycaemic impact and satiety potential of 279 ready-to-eat foods commonly consumed by French elderly population
Anthony Fardet
,
Caroline Mejean
,
Valentina Andreeva
,
Hélène Labouré
,
Gilles Feron
The Food Factor, Nov 2016, Barcelone, Spain
Communication dans un congrès
hal-02795095
v1
|
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Providing choice amongst desserts increases food intake during a meal
Odile Parizel
,
Claire Sulmont-Rossé
,
Julien Delarue
,
Hélène Labouré
,
Agnès Marsset-Baglieri
et al.
Benjamin Franklin Lafayette Seminar, Jun 2015, Fréjus, France
Communication dans un congrès
hal-01580701
v1
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Providing choice and/or variety on vegetables: What impact on food intake?
Odile Parizel
,
Hélène Labouré
,
Agnès Marsset-Baglieri
,
Gilles Fromentin
,
Claire Sulmont-Rossé
11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p
Communication dans un congrès
hal-01512137
v1
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Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature
Rachel Schoumacker
,
Christophe Martin
,
Thierry Thomas-Danguin
,
Elisabeth Guichard
,
Jean-Luc Le Quéré
et al.
11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p
Communication dans un congrès
hal-01580695
v1
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Statistical Multiblock Approach on Oral Processing parameters, in vivo aroma release and perception
Elisabeth Guichard
,
Charfedinne Ayed
,
El Mostafa Qannari
,
Philippe Courcoux
,
Hélène Labouré
et al.
3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands
Communication dans un congrès
hal-01595701
v1
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Validation of the well-being questionnaire on satiation, satiety and digestive comfort: the Satiarome questionnaire
François André Allaërt
,
P. Ramos
,
F. Herpin
,
T. Coutureau
,
Hélène Labouré
et al.
Vitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon (France), France. 1 p
Communication dans un congrès
hal-02797145
v1
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L1: Oral processing behaviours and retronasal aroma release variability during cheese consumption in human
Hélène Labouré
,
Marie Repoux
,
Etienne Sémon
,
Gilles Feron
,
Elisabeth Guichard
Food Oral Processing: Physics, Physiology, and Psychology of Eating. Session 1: Interplays of food physics, oral physiology and sensory perception, Jul 2012, Beaune, France. 1 p
Communication dans un congrès
hal-00723256
v1
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Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition
Alain Woda
,
Anne Mishellany-Dutour
,
Hélène Labouré
,
Pierre Bourdiol
,
Pauline Lachaze
et al.
2. International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, Jul 2012, Beaune, France
Communication dans un congrès
hal-04664488
v1
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Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale)
Isabelle Déléris
,
Marion Doyennette
,
Ioan Cristian Tréléa
,
Etienne Sémon
,
Hélène Labouré
et al.
16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region
Communication dans un congrès
hal-01598185
v1
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Flavour release and perception
Elisabeth Guichard
,
Gilles Feron
,
Hélène Labouré
,
Christian Salles
16. IUFOST world congress on food science and technology, Aug 2012, Foz do Iguaçu, Parana State, Brazil
Communication dans un congrès
hal-01164421
v1
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Lexical and sensory analyses around the concepts of fatness and fullness in wines
Yves Y. Le Fur
,
Emilie Teyssot
,
Nathalie Vieira Foz
,
Guillaume Le Bras
,
Hélène Labouré
et al.
2nd Edition of the International Conference Series on Wine Active Compounds, Mar 2011, Beaune, France. pp.277-280
Communication dans un congrès
hal-00722925
v1
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Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold
Claude C. Yven
,
Jérémy Patarin
,
Albert Magnin
,
Hélène Labouré
,
Marie Repoux
et al.
International conference on food oral processing - Physics, physiology and psychology of eating, Jul 2010, Leeds, United Kingdom
Communication dans un congrès
hal-04186181
v1
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Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology
Elisabeth Guichard
,
Marie Repoux
,
Etienne Semon
,
Hélène Labouré
,
Claude C. Yven
et al.
9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. pp.179-184
Communication dans un congrès
hal-02755025
v1
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Typologie des viandes selon la qualité sensorielle chez la génisse de race charolaise: Relations avec les performances à l'abattage des animaux
Marie-Pierre Oury
,
Jacques Agabriel
,
J. Blanquet
,
Hélène Labouré
,
Didier D. Micol
et al.
11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France
Communication dans un congrès
hal-02757787
v1
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In vivo aroma release measurements and sensory perception of flavoured milk proteins gels
Isabelle Gierczynski
,
Hélène Labouré
,
Elisabeth E. Guichard
Communication dans un congrès
hal-02147284
v1
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Inter-individual differences in breath-by-breath aroma release data
Isabelle Gierczynski
,
Hélène Labouré
,
Elisabeth E. Guichard
IUFOST, 13. world congress of food sciences technology, Sep 2006, Nantes, France
Communication dans un congrès
hal-03327274
v1
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Assessment of the impact of herd management on sensorial quality of Charolais heifer meat
Marie-Pierre Oury
,
Didier D. Micol
,
Hélène Labouré
,
M. Roux
,
R. Dumont
55. Annual Meeting of the European Association for Animal Production (EAAP), Sep 2004, Bled, Slovenia. pp.447-451
Communication dans un congrès
hal-02147384
v1
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Effet de la texture de gels riches en protéines sur la libération et la perception des arômes / Modification de la structure et impact sur la libération et la perception des arômes. Application à des systèmes fromagers modèles
Isabelle Gierczynski
,
Hélène Labouré
,
Elisabeth Guichard
Rencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France. 24 diapositives
Communication dans un congrès
hal-01189746
v1
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Étude des interactions texture-arômes dans des matrices fromagères: approche physicochimique et sensorielle
Isabelle Gierczynski
,
Elisabeth Guichard
,
Hélène Labouré
Rencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France
Communication dans un congrès
hal-03327248
v1
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