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Hélène Labouré

Mes publications
43%
Libre accès
51
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  • 1096468
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Domaines de recherche

Alimentation et Nutrition

Publications

"gilles-feron"

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⟩
Article dans une revue hal-03277932v1
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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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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
Article dans une revue hal-02904448v1

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⟩
Article dans une revue hal-02865874v1

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⟩
Article dans une revue hal-02141709v1
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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⟩
Article dans une revue hal-02142093v1
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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⟩
Article dans une revue 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⟩
Article dans une revue hal-02141689v1
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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⟩
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
Food Research International, 2018, 111, pp.31-38. ⟨10.1016/j.foodres.2018.05.013⟩
Article dans une revue hal-02044447v1

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⟩
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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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

Elizabeth 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

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
Journal of Texture Studies, 2016, 47 (4), pp.353-360. ⟨10.1111/jtxs.12191⟩
Article dans une revue hal-02637663v1
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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⟩
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 hal-01215777v1

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⟩
Article dans une revue hal-00849675v1
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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⟩
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
Journal of Texture Studies, 2012, 43 (4), pp.309-318. ⟨10.1111/j.1745-4603.2011.00340.x⟩
Article dans une revue hal-00722919v1

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⟩
Article dans une revue 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 hal-00723218v1

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⟩
Article dans une revue hal-00823384v1
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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
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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

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

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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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
Communication dans un congrès hal-01595701v1

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

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
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

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
Communication dans un congrès hal-04186181v1

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
Communication dans un congrès hal-02755025v1

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
Poster de conférence 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
Poster de conférence 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
Poster de conférence hal-02790573v1

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
Poster de conférence 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
Poster de conférence hal-02786245v1
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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
Poster de conférence hal-02789250v1

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
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
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

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
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
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
8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009
Poster de conférence hal-02819917v1