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Hélène Labouré

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104
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Research domains

Food and Nutrition

Publications

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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⟩
Journal articles 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
Journal of Chemometrics, 2022, pp.e3450. ⟨10.1002/cem.3450⟩
Journal articles hal-03819873v1

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
Food and Function, 2021, 12 (16), pp.7379-7389. ⟨10.1039/d1fo00767j⟩
Journal articles hal-03277932v1

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

Alessandra Biancolillo , Sebastien Preys , Belal Gaci , Jean-Luc Le-Quere , Hélène Labouré
Food Chemistry, 2021, 340, pp.127904. ⟨10.1016/j.foodchem.2020.127904⟩
Journal articles hal-02936660v1
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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
Molecules, 2020, 25 (8), pp.1809. ⟨10.3390/molecules25081809⟩
Journal articles 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
Flavour and Fragrance Journal, 2020, 35 (1), pp.124-124. ⟨10.1002/ffj.3556⟩
Journal articles hal-02865874v1
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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
La revue française de la recherche en viandes et produits carnés, 2020, pp.1-11
Journal articles 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⟩
Journal articles hal-03048113v1

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
Journal of Mass Spectrometry, 2019, 54 (1), pp.92-119. ⟨10.1002/jms.4317⟩
Journal articles hal-02608781v1
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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
Meat Science, 2018, 145, pp.86-93. ⟨10.1016/j.meatsci.2018.06.004⟩
Journal articles hal-02142093v1
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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⟩
Journal articles hal-02142357v1

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
Nutrition Clinique et Métabolisme, 2018, 32 (4), pp.253. ⟨10.1016/j.nupar.2018.09.049⟩
Journal articles hal-02141146v1
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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
Journal of Nutrition, Health & Aging, 2018, 22 (3), pp.407-419. ⟨10.1007/s12603-017-0960-x⟩
Journal articles 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
Nutrition Clinique et Métabolisme, 2018, 32 (4), pp.259. ⟨10.1016/j.nupar.2018.09.061⟩
Journal articles hal-02141689v1

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
Food Research International, 2018, 111, pp.31-38. ⟨10.1016/j.foodres.2018.05.013⟩
Journal articles hal-02044447v1
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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
Innovations Agronomiques, 2018, 65, pp.99-111. ⟨10.15454/1.5408041258793853E12⟩
Journal articles hal-01899852v1

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 C. Tournier
Nutrition Clinique et Métabolisme, 2018, 32 (4), pp.257-258. ⟨10.1016/j.nupar.2018.09.058⟩
Journal articles hal-02141709v1
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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
Scientific Reports, 2017, 7 (1), pp.5969. ⟨10.1038/s41598-017-06418-2⟩
Journal articles hal-02142263v1

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

Rachel Schoumacker , Christophe Martin , Thierry Thomas-Danguin , Elizabeth Guichard , Jean-Luc Le Quéré
Food Quality and Preference, 2017, 56 (Part B), pp.241 - 246. ⟨10.1016/j.foodqual.2016.04.003⟩
Journal articles 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⟩
Journal articles hal-01490617v1
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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⟩
Journal articles hal-01468522v1
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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

Elizabeth Guichard , Marie Repoux , E.M. Qannari , Hélène Labouré , Gilles Feron
Food and Function, 2017, 8 (2), pp.615-628. ⟨10.1039/C6FO01472K⟩
Journal articles hal-01564771v1
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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⟩
Journal articles hal-02142337v1
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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
Appetite, 2016, 104, pp.44 - 51. ⟨10.1016/j.appet.2015.11.018⟩
Journal articles hal-01400549v1
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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
Journal of Texture Studies, 2016, 47 (4), pp.353-360. ⟨10.1111/jtxs.12191⟩
Journal articles hal-02637663v1
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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
Dairy Science & Technology, 2016, 96 (5), pp.735 - 746. ⟨10.1007/s13594-016-0301-6⟩
Journal articles 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
PLoS ONE, 2014, 9 (4), pp.1-15. ⟨10.1371/journal.pone.0093113⟩
Journal articles 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⟩
Journal articles hal-01215777v1

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⟩
Journal articles hal-02143100v1

Solid cheese consumption: Quantification of oral coating

Marie Repoux , Chantal C. Septier , Olivier Palicki , Elisabeth Guichard , Gilles Feron
Archives of Oral Biology, 2012, 57 (1), pp.81-86. ⟨10.1016/j.archoralbio.2011.07.011⟩
Journal articles 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⟩
Journal articles hal-00723218v1
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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
PLoS ONE, 2012, 7 (7), pp.e41276. ⟨10.1371/journal.pone.0041276⟩
Journal articles 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
Journal of Texture Studies, 2012, 43 (4), pp.309-318. ⟨10.1111/j.1745-4603.2011.00340.x⟩
Journal articles 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
Flavour and Fragrance Journal, 2012, 27 (6 (special issue paper)), pp.414-423. ⟨10.1002/ffj.3110⟩
Journal articles hal-00849675v1

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⟩
Journal articles hal-01243324v1

In-mouth mechanisms leading to flavor release and perception.

Christian Salles , Marie-Christine Chagnon , Gilles Feron , Elisabeth Guichard , Hélène Labouré
Critical Reviews in Food Science and Nutrition, 2011, 51 (1), pp.67-90. ⟨10.1080/10408390903044693⟩
Journal articles hal-00823384v1
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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
International Journal of Food Science and Technology, 2009, 44 (11), pp.2303-2313. ⟨10.1111/j.1365-2621.2009.02074.x⟩
Journal articles 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⟩
Journal articles hal-02147159v1

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

Isabelle Gierczynski , Hélène Labouré , Etienne E. Semon , Elisabeth E. Guichard
Journal of Agricultural and Food Chemistry, 2007, 55 (8), pp.3066-3073. ⟨10.1021/jf0633793⟩
Journal articles hal-02146837v1

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
Livestock Science, 2007, 111 (3), pp.242-254. ⟨10.1016/j.livsci.2007.01.154⟩
Journal articles hal-02146987v1

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
Viandes et Produits Carnés, 2006, pp.227-228
Journal articles 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⟩
Journal articles hal-02146627v1

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

Hélène Labouré , Virginie van Wymelbeke , Marc Fantino , Stylianos Nicolaidis
AJP - Regulatory, Integrative and Comparative Physiology, 2002, 282 (5), pp.1501-1511. ⟨10.1152/ajpregu.00287.2001⟩
Journal articles hal-02676303v1

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

Hélène Labouré , Virginie van Wymelbeke , Marc Fantino , Stylianos Nicolaidis
AJP - Regulatory, Integrative and Comparative Physiology, 2002, 282 (5), pp.R1501-R1511. ⟨10.1152/ajpregu.00287.2001⟩
Journal articles hal-02143324v1
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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⟩
Journal articles 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
AJP - Regulatory, Integrative and Comparative Physiology, 2001, 280, pp.80-89
Journal articles 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
ACS spring meeting, The American Chemical Society, Apr 2021, Virtual, United States
Conference papers hal-03256391v1
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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
12. Wartburg Symposium on Flavour chemistry and biology, May 2019, Eisenach, Germany. 1 p
Conference papers hal-02932164v1
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Dark chocolates organoleptic differences: a PTR-ToF-MS success story

Zoé Deuscher , Isabelle Andriot , Etienne Sémon , Sylvie Cordelle , Pascal Schlich
The 8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Feb 2019, Innsbruck, Austria. pp.83-86
Conference papers hal-02932072v1

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
Conference papers hal-02786030v1
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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
.22. International Mass Spectrometry Conference (IMSC 2018), Aug 2018, Florence, Italy
Conference papers hal-02931982v1
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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
Conference papers hal-01608917v1

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
15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. 4 p
Conference papers hal-02737607v1

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
34. journées françaises de Spectrométrie de Masse et Analyse Protéomique (SMAP 2017), Oct 2017, Paris, France
Conference papers hal-02789721v1

Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS

Zoé Deuscher , Isabelle Andriot , Etienne Semon , Hélène Labouré , Marie Repoux
4. international conference on cocoa coffee and tea, Jun 2017, Turin, Italy
Conference papers 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
International symposium on cocoa research, Nov 2017, Lima, Peru
Conference papers hal-02786007v1
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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
Conference papers hal-02795095v1
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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
Conference papers hal-01581534v1

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
Conference papers hal-01581543v1
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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
Conference papers hal-01512148v1

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
Conference papers 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
Conference papers hal-02738399v1

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
Conference papers 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
11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p
Conference papers hal-01580695v1

Providing choice among desserts increases food intake during a meal

O. Parizel , C. Sulmont-Rossé , Gilles G. Fromentin , Julien J. Delarue , Hélène Labouré
39th annual meeting of the British Feeding and Drinking Group, Apr 2015, Wageningen, Netherlands. pp.217, ⟨10.1016/j.appet.2016.02.050⟩
Conference papers hal-01588452v1

Providing choice amongst desserts increases food intake during a meal

Odile Parizel , Claire Sulmont-Rossé , Julien Delarue , Hélène Labouré , Agnès Marsset-Baglieri
Benjamin Franklin Lafayette Seminar, Jun 2015, Fréjus, France
Conference papers hal-01580701v1
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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
Vitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon (France), France. 1 p
Conference papers hal-02797145v1
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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
3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands
Conference papers hal-01595701v1

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
16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region
Conference papers 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
Conference papers hal-01164421v1

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
Conference papers hal-00723256v1

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
2nd Edition of the International Conference Series on Wine Active Compounds, Mar 2011, Beaune, France. pp.277-280
Conference papers 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
9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. pp.179-184
Conference papers 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
International conference on food oral processing - Physics, physiology and psychology of eating, Jul 2010, Leeds, United Kingdom
Conference papers hal-04186181v1

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⟩
Conference papers hal-02147284v1

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
Conference papers 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
11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France
Conference papers hal-02757787v1

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
Conference papers hal-03327248v1

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
Conference papers hal-01189746v1

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
Conference papers hal-02147384v1

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
5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom. , 1 p., 2018
Conference poster hal-02785814v1

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
5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017
Conference poster hal-01506652v1
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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
JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 1 p., 2017
Conference poster hal-02790573v1
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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
Annual meeting of the Society for the Study of Ingestive Behavior (SSIB), Jul 2017, Montreal, Canada. , 1 p., 2017
Conference poster hal-02789250v1

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

Elisabeth Guichard , Rachel Schoumacker , Sébastien Romagny , Hélène Labouré , Christophe Martin
15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. , 2017
Conference poster hal-02735591v1

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
15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. , 1 p., 2017
Conference poster hal-02786009v1

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
4. Food Structures, Digestion & Health International Conference, Nov 2017, Sydney, Australia. , 2017
Conference poster hal-01651300v1
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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
JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 1 p., 2017
Conference poster hal-02786245v1

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
Conference poster 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
IUFoST 16. World congress of food sciences & technology, Aug 2012, foz do Iguaçu, Brazil. , 1 p., 2012
Conference poster 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
13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. 1 p., 2011
Conference poster hal-02808575v1

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
Conference poster hal-02822739v1

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
Conference poster hal-02816288v1

Kinetics of aroma release and consumer physiology

Marie Repoux , Isabelle Andriot , Olivier Palicki , Etienne Semon , Chantal Septier
8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009
Conference poster hal-02819217v1

Mouthcoating: interaction between food properties and physiology of the consumer

Marie Repoux , Olivier Palicki , Chantal Septier , Elisabeth Guichard , Gilles Feron
3. international symposium of delivery of functionality in complex food systems, Oct 2009, Wageningen, Netherlands
Conference poster hal-03327277v1

The GOHAI: A new tool for panel selection

Claude Yven , Jocelyn Raude , Isabelle Andriot , Olivier Palicki , Marie Repoux
8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009
Conference poster hal-02819917v1
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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 E. Semon , Marie Repoux
Flavour Science, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5-27⟩
Book sections hal-02484077v1
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Explaining fat sensitivity in cottage cheeses by aroma release and oral physiology parameters

Elisabeth Guichard , Rachel Schoumacker , Sébastien Romagny , Hélène Labouré , Christophe Martin
Flavour Science, Verlag der Technischen Universität, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5⟩
Book sections hal-02484064v1

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
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⟩
Book sections 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
Book sections hal-01580675v1

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
Book sections 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
Flavour Science, Academic Press, pp.507-511, 2014, 9780128067826. ⟨10.1016/B978-0-12-398549-1.00094-5⟩
Book sections hal-02142502v1
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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 E. Semon , Isabelle Gierczynski , Carole C. Tournier , Anne Saint Eve
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
Book sections 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
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
Book sections hal-02822673v1