Hélène Labouré

Enseignant-Chercheur Institut AgroDijon Enseignement de l'évaluation sensorielle en 1er et 3ième année d'école d'ingénieur ainsi qu'en Master International P2FOOD. Co-responsable de la dominante Sens&Co (Evaluation Sensorielle et Compagnie)
38 %
Libre accès
112
Documents
Affiliation actuelle
  • Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA)
Identifiants chercheurs
Contact

Domaines de recherche

Alimentation et Nutrition

Compétences

Evaluation sensorielle, Physiologie orale, Texture, Perception et libération des arômes, Process en bouche, aliments

Publications

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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

Oral processing of meat-flavour textured soy proteins – Part II: Influence on taste compounds release and sensory perception

Ana Carolina Conti , Chantal Septier , Karine Gourrat , Hélène Labouré , Christian Salles

Food Research International, 2025, 218, pp.116938. ⟨10.1016/j.foodres.2025.116938⟩

Article dans une revue hal-05138516v1
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In Vitro Monitoring of Taste Compound Release During Chewing According to Process‐Related Parameters of the Food

Raphaël Monod , Ana Carolina Conti , Emmanuel Denimal , Chantal Septier , Bérénice Houinsou-Houssou et al.

Journal of Texture Studies, 2025, 56 (6), pp.e70053. ⟨10.1111/jtxs.70053⟩

Article dans une revue hal-05405892v1

Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults

Andrea Araiza Calahorra , Bérénice Houinsou-Houssou , Anwesha Sarkar , Anaïs Lavoisier , Hélène Labouré et al.

Food Research International, 2025, 221 (3), pp.117468. ⟨10.1016/j.foodres.2025.117468⟩

Article dans une revue hal-05247809v1

Oral processing of meat-flavour textured soy proteins – Part I: Bolus properties and relationships with the texture profile analysis of the products

Ana Carolina Conti , Chantal Septier , Emmanuel Denimal , Hélène Labouré , Christian Salles

Food Research International, 2025, 208, pp.116169. ⟨10.1016/j.foodres.2025.116169⟩

Article dans une revue hal-05002665v1
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Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability

Gautier Le Guillas , Pascal Vanacker , Christian Salles , Hélène Labouré

Animals, 2024, 14 (7), pp.1095. ⟨10.3390/ani14071095⟩

Article dans une revue (article de synthèse) hal-04550829v1
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Automatic pre‐treatment and multiblock analysis of flavor release and sensory temporal data simultaneously collected in vivo

Caroline Peltier , Michel Visalli , Hélène Labouré , Cantin Hélard , Isabelle Andriot et al.

Journal of Chemometrics, 2024, 38 (5), pp.e3450. ⟨10.1002/cem.3450⟩

Article dans une revue hal-03819873v1

Multi-block classification of chocolate and cocoa samples into sensory poles

Alessandra Biancolillo , Sébastien Preys , Belal Gaci , Jean-Luc Le Quéré , Hélène Labouré et al.

Food Chemistry, 2021, 340, pp.127904. ⟨10.1016/j.foodchem.2020.127904⟩

Article dans une revue hal-02936660v1

Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly

Lucie Lorieau , Juliane Floury , Chantal Septier , Aurélie Laguerre , Linda Le Roux et al.

Food and Function, 2021, 12 (16), pp.7379-7389. ⟨10.1039/d1fo00767j⟩

Article dans une revue hal-03277932v1
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Techniques culinaires et confort en bouche chez la personne âgée

Mathilde Vandenberghe Descamps , Claire Sulmont-Rossé , Chantal Septier , Claire Follot , Gilles Feron et al.

La revue française de la recherche en viandes et produits carnés, 2020, pp.1-11

Article dans une revue hal-02904448v1
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Le confort en bouche, un nouveau concept pour mieux comprendre les attentes des consommateurs seniors

Mathilde Vandenberghe Descamps , Claire Sulmont-Rossé , Chantal Septier , Gilles Feron , Hélène Labouré

Cahiers de Nutrition et de Diététique, 2020, 55 (6), pp.305-316. ⟨10.1016/j.cnd.2020.09.004⟩

Article dans une revue hal-03048113v1
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Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Zoé Deuscher , Karine Gourrat , Marie Repoux , Renaud Boulanger , Hélène Labouré et al.

Molecules, 2020, 25 (8), pp.1809. ⟨10.3390/molecules25081809⟩

Article dans une revue hal-02552029v1

Erratum to "Combined effect of cheese characteristics and food oral processing on in vivo aroma release" [Flavour Frag. J. 27 (2012) 414-423]

Marie Repoux , Hélène Labouré , Philippe Courcoux , Isabelle Andriot , Etienne Sémon et al.

Flavour and Fragrance Journal, 2020, 35 (1), pp.124-124. ⟨10.1002/ffj.3556⟩

Article dans une revue hal-02865874v1

Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences

Zoé Deuscher , Isabelle Andriot , Etienne Sémon , Marie Repoux , Sébastien Preys et al.

Journal of Mass Spectrometry, 2019, 54 (1), pp.92-119. ⟨10.1002/jms.4317⟩

Article dans une revue hal-02608781v1
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Association between Salivary Hypofunction and Food Consumption in the Elderlies. A Systematic Literature Review

Carolina Muñoz-González , Mathilde Vandenberghe-Descamps , Gilles Feron , Francis Canon , Hélène Labouré et al.

Journal of Nutrition, Health & Aging, 2018, 22 (3), pp.407-419. ⟨10.1007/s12603-017-0960-x⟩

Article dans une revue (article de synthèse) hal-02142405v1

Santé orale et alimentation chez les personnes âgées : une adaptation multifactorielle

Ségolène Fleury , Mathilde Vandenberghe-Descamps , Chantal C. Septier , Gilles Feron , Hélène Labouré et al.

Nutrition Clinique et Métabolisme, 2018, 32 (4), pp.259. ⟨10.1016/j.nupar.2018.09.061⟩

Article dans une revue hal-02141689v1

Comportement alimentaire des seniors : impact des différents facteurs de santé orale sur les dimensions de l’acte alimentaire

Mathilde Vandenberghe-Descamps , Hélène Labouré , Chantal C. Septier , Aurélie Prot , Carole Tournier et al.

Nutrition Clinique et Métabolisme, 2018, 32 (4), pp.257-258. ⟨10.1016/j.nupar.2018.09.058⟩

Article dans une revue hal-02141709v1
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Quels aliments pour maintenir la prise alimentaire chez les personnes âgées et prévenir la dénutrition ?

Claire Sulmont-Rossé , Isabelle Maître , Valérie Feyen , Mathilde Vandenberghe-Descamps , Hélène Labouré et al.

Innovations Agronomiques, 2018, 65, pp.99-111. ⟨10.15454/1.5408041258793853E12⟩

Article dans une revue hal-01899852v1

Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture

L. Lorieau , C. Septier , A. Laguerre , L. Le Roux , E. Hazart et al.

Food Research International, 2018, 111, pp.31-38. ⟨10.1016/j.foodres.2018.05.013⟩

Article dans une revue hal-02044447v1
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Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population

Mathilde Vandenberghe-Descamps , Claire Sulmont-Rossé , Chantal Septier , Claire Follot , Gilles Feron et al.

Meat Science, 2018, 145, pp.86-93. ⟨10.1016/j.meatsci.2018.06.004⟩

Article dans une revue hal-02142093v1

Le confort en bouche est amélioré pour les personnes âgées ayant une mauvaise dentition lors de la consommation de produits carnés adaptés

Chantal C. Septier , Mathilde Vandenberghe-Descamps , M. Peyron , Martine Hennequin , Véronique Santé-Lhoutellier et al.

Nutrition Clinique et Métabolisme, 2018, 32 (4), pp.253. ⟨10.1016/j.nupar.2018.09.049⟩

Article dans une revue hal-02141146v1
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Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics

Mathilde Vandenberghe-Descamps , Hélène Labouré , Chantal Septier , Gilles Feron , Claire Sulmont-Rossé

Food Quality and Preference, 2018, 70, pp.57-67. ⟨10.1016/j.foodqual.2017.08.009⟩

Article dans une revue hal-02142357v1
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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

Appetite, 2017, 108, pp.391 - 398. ⟨10.1016/j.appet.2016.10.027⟩

Article dans une revue hal-01468522v1
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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

Journal of Texture Studies, 2017, 48 (4), pp.280-287. ⟨10.1111/jtxs.12250⟩

Article dans une revue hal-02142337v1
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Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

Elisabeth Guichard , Marie Repoux , E.M. Qannari , Hélène Labouré , Gilles Feron

Food and Function, 2017, 8 (2), pp.615-628. ⟨10.1039/C6FO01472K⟩

Article dans une revue hal-01564771v1
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The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity

Eric Neyraud , Stéphanie Cabaret , Hélène Brignot , Claire Chabanet , Hélène Labouré et al.

Scientific Reports, 2017, 7 (1), pp.5969. ⟨10.1038/s41598-017-06418-2⟩

Article dans une revue hal-02142263v1

Fat perception in cottage cheese: The contribution of aroma and tasting temperature

Rachel Schoumacker , Christophe Martin , Thierry Thomas-Danguin , Elisabeth Guichard , Jean-Luc Le Quéré et al.

Food Quality and Preference, 2017, 56 (Part B), pp.241 - 246. ⟨10.1016/j.foodqual.2016.04.003⟩

Article dans une revue hal-01428663v1

The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles

Anthony Fardet , Caroline Méjean , Hélène Labouré , Valentina A. Andreeva , Gilles Feron

Food and Function, 2017, 8 (2), pp.651 - 658. ⟨10.1039/C6FO01495J⟩

Article dans une revue hal-01490617v1
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Salivary flow decreases in healthy elderly people independently of dental status and drug intake

Mathilde Vandenberghe-Descamps , Hélène Labouré , Aurélie Prot , Chantal Septier , Carole Tournier et al.

Journal of Texture Studies, 2016, 47 (4), pp.353-360. ⟨10.1111/jtxs.12191⟩

Article dans une revue hal-02637663v1
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The structure of a food product assortment modulates the effect of providing choice on food intake

Odile Parizel , Claire Sulmont-Rossé , Gilles Fromentin , Julien Delarue , Hélène Labouré et al.

Appetite, 2016, 104, pp.44 - 51. ⟨10.1016/j.appet.2015.11.018⟩

Article dans une revue hal-01400549v1
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Sensory properties linked to fat content and tasting temperature in cottage cheese

Christophe Martin , Rachel Schoumacker , Doris Bourjade , Thierry Thomas-Danguin , Elisabeth Guichard et al.

Dairy Science & Technology, 2016, 96 (5), pp.735 - 746. ⟨10.1007/s13594-016-0301-6⟩

Article dans une revue hal-01399975v1
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Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing

Gilles Feron , Charfedinne Ayed , El Mostafa Qannari , Philippe Courcoux , Hélène Labouré et al.

PLoS ONE, 2014, 9 (4), pp.1-15. ⟨10.1371/journal.pone.0093113⟩

Article dans une revue hal-01211086v1

Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

Hélène Labouré , Marie Repoux , Philippe Courcoux , Gilles Feron , Elisabeth Guichard

Food Research International, 2014, 64, pp.692-700. ⟨10.1016/j.foodres.2014.07.024⟩

Article dans une revue istex hal-01215777v1
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Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition.

Anne Mishellany-Dutour , Alain Woda , Hélène Labouré , Pierre Bourdiol , Pauline Lachaze et al.

PLoS ONE, 2012, 7 (7), pp.e41276. ⟨10.1371/journal.pone.0041276⟩

Article dans une revue hal-00723236v1

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.

Journal of Texture Studies, 2012, 43 (4), pp.309-318. ⟨10.1111/j.1745-4603.2011.00340.x⟩

Article dans une revue istex hal-00722919v1

Combined effect of cheese characteristics and food oral processing on in vivo aroma release

Marie Repoux , Hélène Labouré , Philippe Courcoux , Isabelle Andriot , Etienne Sémon et al.

Flavour and Fragrance Journal, 2012, 27 (6 (special issue paper)), pp.414-423. ⟨10.1002/ffj.3110⟩

Article dans une revue istex hal-00849675v1

Solid cheese consumption: Quantification of oral coating

Marie Repoux , Chantal C. Septier , Olivier Palicki , Elisabeth Guichard , Gilles Feron et al.

Archives of Oral Biology, 2012, 57 (1), pp.81-86. ⟨10.1016/j.archoralbio.2011.07.011⟩

Article dans une revue istex hal-02143264v1

Inter-individual variability in aroma release during sweet mint consumption

Marie Repoux , Etienne Sémon , Gilles Feron , Elisabeth Guichard , Hélène Labouré

Flavour and Fragrance Journal, 2012, 27 (1), pp.40-46. ⟨10.1002/ffj.2077⟩

Article dans une revue istex hal-00723218v1

Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment

C. Blanchard , Hélène Labouré , A. Verel , Dominique Champion

Journal of Cereal Science, 2012, 56 (3), pp.691-698. ⟨10.1016/j.jcs.2012.08.005⟩

Article dans une revue istex hal-02143100v1

In-mouth mechanisms leading to flavor release and perception.

Christian Salles , Marie-Christine Chagnon , Gilles Feron , Elisabeth Guichard , Hélène Labouré et al.

Critical Reviews in Food Science and Nutrition, 2011, 51 (1), pp.67-90. ⟨10.1080/10408390903044693⟩

Article dans une revue hal-00823384v1

Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review

Isabelle Gierczynski , Hélène Labouré , Elisabeth Guichard

Flavour and Fragrance Journal, 2011, 26 (3), pp.141-152. ⟨10.1002/ffj.2036⟩

Article dans une revue (article de synthèse) istex hal-01243324v1
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Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepas

Nathalie Cayot , Philippe Cayot , Elias Bou-Maroun , Hélène Labouré , Beatriz Abad-Romero et al.

International Journal of Food Science and Technology, 2009, 44 (11), pp.2303-2313. ⟨10.1111/j.1365-2621.2009.02074.x⟩

Article dans une revue istex hal-02143294v1

In Vivo Aroma Release of Milk Gels of Different Hardnesses: Inter-individual Differences and Their Consequences on Aroma Perception

Isabelle Gierczynski , Hélène Labouré , Elisabeth E. Guichard

Journal of Agricultural and Food Chemistry, 2008, 56 (5), pp.1697-1703. ⟨10.1021/jf0728505⟩

Article dans une revue istex hal-02147159v1

Relationship between rearing practices and eating quality traits of the muscle rectus abdominis of Charolais heifers

Marie-Pierre Oury , Jacques Agabriel , Claire Agabriel , Didier D. Micol , Brigitte B. Picard et al.

Livestock Science, 2007, 111 (3), pp.242-254. ⟨10.1016/j.livsci.2007.01.154⟩

Article dans une revue istex hal-02146987v1

Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study

Isabelle Gierczynski , Hélène Labouré , Etienne Sémon , Elisabeth E. Guichard

Journal of Agricultural and Food Chemistry, 2007, 55 (8), pp.3066-3073. ⟨10.1021/jf0633793⟩

Article dans une revue istex hal-02146837v1

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.

Viandes et Produits Carnés, 2006, pp.227-228

Article dans une revue hal-03757418v1
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Heat induced β-lactoglobulin polymerization: role of the change in medium permittivity

Hélène Labouré , Eliane Cases , Philippe Cayot

Food Chemistry, 2004, 85 (3), pp.399-406. ⟨10.1016/j.foodchem.2003.07.017⟩

Article dans une revue hal-02146627v1

Behavioral, plasma, and calorimetric changes related to food texture modification in men

Hélène Labouré , Virginie van Wymelbeke , Marc Fantino , Stylianos Nicolaidis

American Journal of Physiology - Regulatory, Integrative and Comparative Physiology, 2002, 282 (5), pp.R1501-R1511. ⟨10.1152/ajpregu.00287.2001⟩

Article dans une revue hal-02143324v1

Behavioral, plasma, and calorimetric changes related to food texture modification in men

Hélène Labouré , Virginie van Wymelbeke , Marc Fantino , Stylianos Nicolaidis

American Journal of Physiology - Regulatory, Integrative and Comparative Physiology, 2002, 282 (5), pp.1501-1511. ⟨10.1152/ajpregu.00287.2001⟩

Article dans une revue hal-02676303v1
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Electrochemical modifications of proteins: disulfide bonds reduction

Philippe Cayot , Hélène Rosier , Loïc Roullier , Thomas Haertlé , Gérard Tainturier

Food Chemistry, 2002, 77 (3), pp.309-315. ⟨10.1016/S0308-8146(01)00352-1⟩

Article dans une revue hal-02146555v1

Effects of food texture change on metabolic parameters : short and long term feeding patterns and body weight

Hélène Labouré , Sandrine Saux , Stylianos Nicolaidis

American Journal of Physiology - Regulatory, Integrative and Comparative Physiology, 2001, 280, pp.80-89

Article dans une revue hal-02677483v1

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-03256391v1

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-02786030v1
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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.

8. International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Feb 2019, Innsbruck, Austria. pp.83-86

Communication dans un congrès hal-02932072v1
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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-02932164v1
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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-02931982v1

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-02737607v1

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-02786002v1

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-02786007v1

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-02789721v1
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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-01608917v1

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-01582295v1

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-02738399v1
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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-01512148v1
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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-01581534v1

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.

39th annual meeting of the British Feeding and Drinking Group, Apr 2015, Wageningen, Netherlands. pp.217, ⟨10.1016/j.appet.2016.02.050⟩

Communication dans un congrès istex hal-01588452v1

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-01581543v1
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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-02795095v1

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-01580701v1

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-01512137v1

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-01580695v1
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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-01595701v1
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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-02797145v1

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-00723256v1

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-04664488v1

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-01598185v1

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-01164421v1

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-00722925v1

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-02755025v1

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-04186181v1

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-03327274v1

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-02757787v1

In vivo aroma release measurements and sensory perception of flavoured milk proteins gels

Isabelle Gierczynski , Hélène Labouré , Elisabeth E. Guichard

IUFOST, 13th World Congress of Food Sciences Technology, Sep 2006, Nantes, France. ⟨10.1051/IUFoST:20060577⟩

Communication dans un congrès hal-02147284v1

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-02147384v1

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-01189746v1

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-03327248v1

Relationship between astringency perception and tongue tactile sensitivity

Alix Rollinat , Christophe Martin , Géraldine Lucchi , Hélène Labouré , Carole Tournier et al.

7. International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, May 2025, Valencia, Spain.

Poster de conférence hal-05097053v1

Exploring the tactile dimension of grittiness in semi-solid foods of plant origin

Anaïs Lavoisier , Rohit Srivastava , Adrien Izzet , Rémi Saurel , Carole Tournier et al.

7th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, May 2025, Valencia, Spain

Poster de conférence hal-05225458v1

Does oral health people imparirments modify bolus formation, bolus characteristics and food comfortability of meat products?

Hélène Labouré , Chantal Septier , Mathilde Vandenberghe-Descamps , Marie-Agnès Peyron , Martine Hennequin et al.

5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom. , 1 p., 2018

Poster de conférence hal-02785814v1

Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

Zoé Deuscher , Isabelle Andriot , Etienne Semon , Karine Gourrat , Marie Repoux et al.

15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. , 1 p., 2017

Poster de conférence hal-02786009v1
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Santé orale et alimentation chez les personnes âgées : une adaptation multifactorielle

Ségolène Fleury , Mathilde Vandenberghe-Descamps , Chantal Septier , Gilles Feron , Hélène Labouré et al.

JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 1 p., 2017

Poster de conférence hal-02786245v1

Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?

Lucie Lorieau , Chantal Septier , A Prot , Linda Le Roux , E. Hazart et al.

4. Food Structures, Digestion & Health International Conference, Nov 2017, Sydney, Australia. , 2017

Poster de conférence hal-01651300v1

Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?

Lucie Lorieau , Chantal Septier , Aurélie Prot , Linda Le Roux , E. Hazart et al.

5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017

Poster de conférence hal-01506652v1

Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

Elisabeth Guichard , Rachel Schoumacker , Sébastien Romagny , Hélène Labouré , Christophe Martin et al.

15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. , 2017

Poster de conférence hal-02735591v1
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Safe structural food bolus in elderly: the relevant parameters

Mathilde Vandenberghe-Descamps , Claire Sulmont-Rossé , Chantal Septier , Aurélie Prot , Carole Tournier et al.

Annual meeting of the Society for the Study of Ingestive Behavior (SSIB), Jul 2017, Montreal, Canada. , 1 p., 2017

Poster de conférence hal-02789250v1
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Comportement alimentaire des séniors : impact des différents facteurs de santé orale sur les dimensions de l'acte alimentaire

Mathilde Vandenberghe-Descamps , Hélène Labouré , Chantal Septier , Aurélie Prot , Carole Tournier et al.

JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 1 p., 2017

Poster de conférence hal-02790573v1

In vivo aroma release by APCI-MS and PTR-MS: impact of water content of exhaled air and evidence for competition between aroma compounds

Marie Repoux , Hélène Labouré , Etienne Semon , Xaviera X. Pennanec , Jean-Luc Le Quéré

Armin Hansel et Jürgen Dunkl. 6. international conference on Proton transfer reaction mass spectrometry and its applications, Feb 2013, Obergurgl, Austria. Innsbruck University Press, 246 p., 2013, Proceedings of the 6th International Conference on proton Transfer Reaction Mass Spectrometry and its Applications

Poster de conférence hal-02747291v1

Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product

Marion Doyennette , Ioan-Cristian I.-C. Trelea , Isabelle Déléris , Etienne Semon , Hélène Labouré et al.

IUFoST 16. World congress of food sciences & technology, Aug 2012, foz do Iguaçu, Brazil. , 1 p., 2012

Poster de conférence hal-02807881v1

In-mouth air cavity volume changes and aroma release during mint consumption in human

Gilles Feron , Anne Dutour , Pierre Bourdiol , Hélène Labouré , Elisabeth Guichard et al.

13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. 1 p., 2011

Poster de conférence hal-02808575v1

Kinetics of aroma release: what are interactions between subjects, products and aroma compounds?

Marie Repoux , Etienne Semon , Gilles Feron , Elisabeth Guichard , Hélène Labouré

International conference on food oral processing - Physics, physiology and psychology of eating, Jul 2010, Leeds, United Kingdom. 2010

Poster de conférence hal-02816288v1

In vivo aroma release: impact of free or imposed consumption protocol

Peio Touyarou , Etienne Semon , Hélène Labouré

International conference on food oral processing - Physics, physiology and psychology of eating, Jul 2010, Leeds, United Kingdom. , 1 p., 2010

Poster de conférence hal-02822739v1

Kinetics of aroma release and consumer physiology

Marie Repoux , Isabelle Andriot , Olivier Palicki , Etienne Semon , Chantal Septier et al.

8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009

Poster de conférence hal-02819217v1

Mouthcoating: interaction between food properties and physiology of the consumer

Marie Repoux , Olivier Palicki , Chantal Septier , Elisabeth Guichard , Gilles Feron et al.

3. international symposium of delivery of functionality in complex food systems, Oct 2009, Wageningen, Netherlands

Poster de conférence hal-03327277v1

The GOHAI: A new tool for panel selection

Claude Yven , Jocelyn Raude , Isabelle Andriot , Olivier Palicki , Marie Repoux et al.

8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009

Poster de conférence hal-02819917v1
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Explaining fat sensitivity in cottage cheeses by aroma release and oral physiology parameters

Elisabeth Guichard , Rachel Schoumacker , Sébastien Romagny , Eric Neyraud , Hélène Labouré et al.

Flavour Science, Verlag der Technischen Universität, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5⟩

Chapitre d'ouvrage hal-02484064v1
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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 Sémon , Marie Repoux et al.

Flavour Science, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5-27⟩

Chapitre d'ouvrage hal-02484077v1

In vivo aroma release depends on product characteristics

Elisabeth Guichard , Hélène Labouré , Gilles Feron

100 results to understand the fate of food in the digestive tract., , 2014

Chapitre d'ouvrage hal-01580660v1

Chapter 94 - The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food

Elias Bou-Maroun , Charlotte Cartier , Geoffroy Cabio’ch , Céline Lafarge , Hélène Labouré et al.

Flavour Science, Academic Press, pp.507-511, 2014, 9780128067826. ⟨10.1016/B978-0-12-398549-1.00094-5⟩

Chapitre d'ouvrage hal-02142502v1

Understanding the dynamic of flavor compounds release during food mastication of cheese products in relation to perception

Elisabeth Guichard , Claude Yven , Marie Repoux , Etienne Semon , Hélène Labouré et al.

Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00091-X⟩

Chapitre d'ouvrage hal-01182880v1

In vivo aroma release depends on the subject’s physiology and food oral processing

Elisabeth Guichard , Hélène Labouré , Gilles Feron

100 results to understand the fate of food in the digestive tract, 2014

Chapitre d'ouvrage hal-01580675v1
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Texture-aroma interactions in dairy products: do in-vivo and in-vitro aroma release explain sensory perception ?

Elisabeth E. Guichard , Etienne Sémon , Isabelle Gierczynski , Carole Tournier , Anne Saint Eve et al.

Expression of multidisciplinary flavour science. Proceedings of the 12. Weurman Symposium Interlaken, Switzerland, 2008, Zurich University of Applied Sciences (Suisse), pp.117-120, 2010, 978-3-905745-19-1

Chapitre d'ouvrage hal-02147234v1

Quality classification of the muscle rectus abdominis of Charolais heifers

Marie-Pierre Oury , Jacques Agabriel , J. Blanquet , Didier D. Micol , Brigitte B. Picard et al.

Evaluation of carcass and meat quality in cattle and sheep, 123, Wageningen Academic Publishers, 2007, Publication - European Association for Animal Production (EAAP), 978-90-8686-022-7

Chapitre d'ouvrage hal-02822673v1