|  | Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in sensory propertiesJean-Luc Le Quéré
                                                                ,
                                                                                                                                Cantin Hélard
                                                                ,
                                                                                                                                Hélène Labouré
                                                                ,
                                                                                                                                Isabelle Andriot
                                                                ,
                                                                                                                                Sylvie Cordelle
                                                                                            et al.
 ACS spring meeting, The American Chemical Society, Apr 2021, Virtual, United StatesCommunication dans un congrès
                    
        
        
            
                
                    hal-03256391
                                            v1 | 
                                                                                
    |  | Dark chocolates organoleptic differences: a PTR-ToF-MS success storyZoé 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.83-86Communication dans un congrès
                    
        
        
            
                
                    hal-02932072
                                            v1 | 
                                                                                
    |  | Le confort en bouche : Un concept pour mieux comprendre les attentes des consommateursMathilde 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 pCommunication dans un congrès
                    
        
        
            
                
                    hal-02786030
                                            v1 | 
                                                                                
    |  | 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 pCommunication dans un congrès
                    
        
        
            
                
                    hal-02932164
                                            v1 | 
                                                                                
    |  | 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, ItalyCommunication dans un congrès
                    
        
        
            
                
                    hal-02931982
                                            v1 | 
                                                                                
    |  | Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometryZoé Deuscher
                                                                ,
                                                                                                                                Isabelle Andriot
                                                                ,
                                                                                                                                Karine Gourrat
                                                                ,
                                                                                                                                Etienne Semon
                                                                ,
                                                                                                                                Marie Repoux
                                                                                            et al.
 15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. 4 pCommunication dans un congrès
                    
        
        
            
                
                    hal-02737607
                                            v1 | 
                                                                                
    |  | Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MSZoé Deuscher
                                                                ,
                                                                                                                                Isabelle Andriot
                                                                ,
                                                                                                                                Etienne Semon
                                                                ,
                                                                                                                                Hélène Labouré
                                                                ,
                                                                                                                                Marie Repoux
                                                                                            et al.
 4. international conference on cocoa coffee and tea, Jun 2017, Turin, ItalyCommunication dans un congrès
                    
        
        
            
                
                    hal-02786002
                                            v1 | 
                                                                                
    |  | 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-OlfactometryZoé Deuscher
                                                                ,
                                                                                                                                Isabelle Andriot
                                                                ,
                                                                                                                                Karine Gourrat
                                                                ,
                                                                                                                                Etienne Semon
                                                                ,
                                                                                                                                Marie Repoux
                                                                                            et al.
 International symposium on cocoa research, Nov 2017, Lima, PeruCommunication dans un congrès
                    
        
        
            
                
                    hal-02786007
                                            v1 | 
                                                                                
    |  | Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-MS-OlfactometryZoé 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, FranceCommunication dans un congrès
                    
        
        
            
                
                    hal-02789721
                                            v1 | 
                                                                                
    |  | 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 nutritionnelAnthony Fardet
                                                                ,
                                                                                                                                Caroline Mejean
                                                                ,
                                                                                                                                Hélène Labouré
                                                                ,
                                                                                                                                Valentina Andreeva
                                                                ,
                                                                                                                                Gilles Feron
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                    hal-01608917
                                            v1 | 
                                                                                
    |  | Providing choice and/or variety during a meal: impact on vegetable liking and intakeOdile Parizel
                                                                ,
                                                                                                                                Hélène Labouré
                                                                ,
                                                                                                                                Agnès Marsset-Baglieri
                                                                ,
                                                                                                                                Gilles Fromentin
                                                                ,
                                                                                                                                Claire Sulmont-Rossé
 7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, FranceCommunication dans un congrès
                    
        
        
            
                
                    hal-01582295
                                            v1 | 
                                                                                
    |  | Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problemsMathilde 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, SwitzerlandCommunication dans un congrès
                    
        
        
            
                
                    hal-02738399
                                            v1 | 
                                                                                
    |  | Food comfortability: a new concept to understand elderlies' expectations in terms of sensory characteristicsMathilde Descamps
                                                                ,
                                                                                                                                Claire Sulmont-Rossé
                                                                ,
                                                                                                                                Chantal Septier
                                                                ,
                                                                                                                                Gilles Feron
                                                                ,
                                                                                                                                Hélène Labouré
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                    hal-01581543
                                            v1 | 
                                                                                
    |  | Food comfortability: a new concept to assess the acceptance of various food textures by elderly people suffering from oral health problemsMathilde 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 pCommunication dans un congrès
                    
        
        
            
                
                    hal-01512148
                                            v1 | 
                                                                                
    |  | Oral comfort: A new concept to assess the acceptance of food by elderly people suffering from oral health problemsMathilde Descamps
                                                                ,
                                                                                                                                Claire Sulmont-Rossé
                                                                ,
                                                                                                                                Chantal Septier
                                                                ,
                                                                                                                                Gilles Feron
                                                                ,
                                                                                                                                Hélène Labouré
 7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. 19 pCommunication dans un congrès
                    
        
        
            
                
                    hal-01581534
                                            v1 | 
                                                                                
    |  | Providing choice among desserts increases food intake during a mealO. Parizel
                                                                ,
                                                                                                                                C. Sulmont-Rossé
                                                                ,
                                                                                                                                Gilles G. Fromentin
                                                                ,
                                                                                                                                Julien J. Delarue
                                                                ,
                                                                                                                                Hélène Labouré
                                                                                            et al.Communication dans un congrès
                    
                    istex
        
        
            
                
                    hal-01588452
                                            v1
 | 
                                                                                
    |  | Association between degree of processing, glycaemic impact and satiety potential of 279 ready-to-eat foods commonly consumed by French elderly populationAnthony Fardet
                                                                ,
                                                                                                                                Caroline Mejean
                                                                ,
                                                                                                                                Valentina Andreeva
                                                                ,
                                                                                                                                Hélène Labouré
                                                                ,
                                                                                                                                Gilles Feron
 The Food Factor, Nov 2016, Barcelone, SpainCommunication dans un congrès
                    
        
        
            
                
                    hal-02795095
                                            v1 | 
                                                                                
    |  | Providing choice amongst desserts increases food intake during a mealOdile Parizel
                                                                ,
                                                                                                                                Claire Sulmont-Rossé
                                                                ,
                                                                                                                                Julien Delarue
                                                                ,
                                                                                                                                Hélène Labouré
                                                                ,
                                                                                                                                Agnès Marsset-Baglieri
                                                                                            et al.
 Benjamin Franklin Lafayette Seminar, Jun 2015, Fréjus, FranceCommunication dans un congrès
                    
        
        
            
                
                    hal-01580701
                                            v1 | 
                                                                                
    |  | 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 pCommunication dans un congrès
                    
        
        
            
                
                    hal-01512137
                                            v1 | 
                                                                                
    |  | Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperatureRachel Schoumacker
                                                                ,
                                                                                                                                Christophe Martin
                                                                ,
                                                                                                                                Thierry Thomas-Danguin
                                                                ,
                                                                                                                                Elisabeth Guichard
                                                                ,
                                                                                                                                Jean-Luc Le Quéré
                                                                                            et al.
 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 pCommunication dans un congrès
                    
        
        
            
                
                    hal-01580695
                                            v1 | 
                                                                                
    |  | Statistical Multiblock Approach on Oral Processing parameters, in vivo aroma release and perceptionElisabeth 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, NetherlandsCommunication dans un congrès
                    
        
        
            
                
                    hal-01595701
                                            v1 | 
                                                                                
    |  | Validation of the well-being questionnaire on satiation, satiety and digestive comfort: the Satiarome questionnaireFrançois 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 pCommunication dans un congrès
                    
        
        
            
                
                    hal-02797145
                                            v1 | 
                                                                                
    |  | Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutitionAlain 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, FranceCommunication dans un congrès
                    
        
        
            
                
                    hal-04664488
                                            v1 | 
                                                                                
    |  | L1: Oral processing behaviours and retronasal aroma release variability during cheese consumption in humanHélène 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 pCommunication dans un congrès
                    
        
        
            
                
                    hal-00723256
                                            v1 | 
                                                                                
    |  | 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 RegionCommunication dans un congrès
                    
        
        
            
                
                    hal-01598185
                                            v1 | 
                                                                                
    |  | Flavour release and perceptionElisabeth Guichard
                                                                ,
                                                                                                                                Gilles Feron
                                                                ,
                                                                                                                                Hélène Labouré
                                                                ,
                                                                                                                                Christian Salles
 16. IUFOST world congress on food science and technology, Aug 2012, Foz do Iguaçu, Parana State, BrazilCommunication dans un congrès
                    
        
        
            
                
                    hal-01164421
                                            v1 | 
                                                                                
    |  | Lexical and sensory analyses around the concepts of fatness and fullness in winesYves 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.277-280Communication dans un congrès
                    
        
        
            
                
                    hal-00722925
                                            v1 | 
                                                                                
    |  | Consequences of individual chewing strategies on bolus rheological properties at the swallowing thresholdClaude 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 KingdomCommunication dans un congrès
                    
        
        
            
                
                    hal-04186181
                                            v1 | 
                                                                                
    |  | Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiologyElisabeth 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.179-184Communication dans un congrès
                    
        
        
            
                
                    hal-02755025
                                            v1 | 
                                                                                
    |  | Typologie des viandes selon la qualité sensorielle chez la génisse de race charolaise: Relations avec les performances à l'abattage des animauxMarie-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, FranceCommunication dans un congrès
                    
        
        
            
                
                    hal-02757787
                                            v1 | 
                                                                                
    | 
                        
                     | In vivo aroma release measurements and sensory perception of flavoured milk proteins gelsIsabelle Gierczynski
                                                                ,
                                                                                                                                Hélène Labouré
                                                                ,
                                                                                                                                Elisabeth E. GuichardCommunication dans un congrès
                    
        
        
            
                
                    hal-02147284
                                            v1
 | 
                                                                                
    |  | Inter-individual differences in breath-by-breath aroma release dataIsabelle Gierczynski
                                                                ,
                                                                                                                                Hélène Labouré
                                                                ,
                                                                                                                                Elisabeth E. Guichard
 IUFOST, 13. world congress of food sciences technology, Sep 2006, Nantes, FranceCommunication dans un congrès
                    
        
        
            
                
                    hal-03327274
                                            v1 | 
                                                                                
    |  | Assessment of the impact of herd management on sensorial quality of Charolais heifer meatMarie-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.447-451Communication dans un congrès
                    
        
        
            
                
                    hal-02147384
                                            v1 | 
                                                                                
    |  | 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 modèlesIsabelle Gierczynski
                                                                ,
                                                                                                                                Hélène Labouré
                                                                ,
                                                                                                                                Elisabeth Guichard
 Rencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France. 24 diapositivesCommunication dans un congrès
                    
        
        
            
                
                    hal-01189746
                                            v1 | 
                                                                                
    |  | Étude des interactions texture-arômes dans des matrices fromagères: approche physicochimique et sensorielleIsabelle Gierczynski
                                                                ,
                                                                                                                                Elisabeth Guichard
                                                                ,
                                                                                                                                Hélène Labouré
 Rencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, FranceCommunication dans un congrès
                    
        
        
            
                
                    hal-03327248
                                            v1 |