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Hélène Labouré
Mes publications
43%
Libre accès
51
Documents
Affiliations actuelles
- 1096468
Identifiants chercheurs
- helene-laboure
- IdRef : 116007613
- 0000-0002-8173-6145
Présentation
Domaines de recherche
Alimentation et Nutrition
Publications
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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 nutritionnelCongrès 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 populationThe Food Factor, Nov 2016, Barcelone, Spain
Communication dans un congrès
hal-02795095v1
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Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems4. 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 problems4. 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 problems7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. 19 p
Communication dans un congrès
hal-01581534v1
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Food comfortability: a new concept to understand elderlies' expectations in terms of sensory characteristics7. 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 perception3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands
Communication dans un congrès
hal-01595701v1
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L1: Oral processing behaviours and retronasal aroma release variability during cheese consumption in humanFood 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
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Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale)16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region
Communication dans un congrès
hal-01598185v1
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Flavour release and perception16. IUFOST world congress on food science and technology, Aug 2012, Foz do Iguaçu, Parana State, Brazil
Communication dans un congrès
hal-01164421v1
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Consequences of individual chewing strategies on bolus rheological properties at the swallowing thresholdInternational conference on food oral processing - Physics, physiology and psychology of eating, Jul 2010, Leeds, United Kingdom
Communication dans un congrès
hal-04186181v1
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Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. pp.179-184
Communication dans un congrès
hal-02755025v1
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Does oral health people imparirments modify bolus formation, bolus characteristics and food comfortability of meat products?5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom. , 1 p., 2018
Poster de conférence
hal-02785814v1
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Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?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 alimentaireJFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 1 p., 2017
Poster de conférence
hal-02790573v1
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Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?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 multifactorielleJFN 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 parametersAnnual meeting of the Society for the Study of Ingestive Behavior (SSIB), Jul 2017, Montreal, Canada. , 1 p., 2017
Poster de conférence
hal-02789250v1
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Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food productIUFoST 16. World congress of food sciences & technology, Aug 2012, foz do Iguaçu, Brazil. , 1 p., 2012
Poster de conférence
hal-02807881v1
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In-mouth air cavity volume changes and aroma release during mint consumption in human13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. 1 p., 2011
Poster de conférence
hal-02808575v1
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Kinetics of aroma release: what are interactions between subjects, products and aroma compounds?International conference on food oral processing - Physics, physiology and psychology of eating, Jul 2010, Leeds, United Kingdom. 2010
Poster de conférence
hal-02816288v1
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Kinetics of aroma release and consumer physiology8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009
Poster de conférence
hal-02819217v1
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Mouthcoating: interaction between food properties and physiology of the consumer3. international symposium of delivery of functionality in complex food systems, Oct 2009, Wageningen, Netherlands
Poster de conférence
hal-03327277v1
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The GOHAI: A new tool for panel selection8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009
Poster de conférence
hal-02819917v1
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In vivo aroma release depends on product characteristicsChapitre d'ouvrage hal-01580660v1 |
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Understanding the dynamic of flavor compounds release during food mastication of cheese products in relation to perceptionFlavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00091-X⟩
Chapitre d'ouvrage
hal-01182880v1
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In vivo aroma release depends on the subject’s physiology and food oral processing100 results to understand the fate of food in the digestive tract, 2014
Chapitre d'ouvrage
hal-01580675v1
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