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Biopreservation strategies: Can organic acid concentrations be sufficient to predict yeast and mould growth in strawberry purée?
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Liking and sensory determinants of perceived naturalness and healthiness. A study on pizzas with young adults in a natural eating environment
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Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies
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Article dans une revue
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Contribution of consumer practices to the environmental impacts of pizzas
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Modelling mastication and aroma release from white rice during food oral processing
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Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources
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Ultra-processed foods: how functional is the NOVA system?
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Republication : Aliments ultra-transformés : le système NOVA est-il robuste ?
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Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes
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Article dans une revue
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Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools
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Does environmental impact vary widely within the same food category? A case study on industrial pizzas from the French retail market
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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia
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How Different Are Industrial, Artisanal and Homemade Soft Breads?
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Article dans une revue
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Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas representatives of the French retail market
Adeline Cortesi
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Article dans une revue
(data paper)
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Review: Quality of animal-source foods
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How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies
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Article dans une revue
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Corrigendum to ‘Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation’ [LWT-Food Science and Technology 141 (2021) 110918]
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Food-dependent set-up of the DiDGI® dynamic in vitro system: Correlation with the porcine model for protein digestion of soya-based food
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Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation
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Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study
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Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue
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Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category
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True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods
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Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
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Article dans une revue
hal-03908247
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Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods
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Article dans une revue
hal-03087739
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Gastro-intestinal in vitro digestions of protein emulsions monitored by pH-stat: Influence of structural properties and interplay between proteolysis and lipolysis
Damien.J.L. Mat
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Article dans une revue
hal-02628178
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Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion
Yohan Reynaud
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Article dans une revue
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Using ultrasound to characterize the tongue-food interface: An in vitro study examining the impact of surface roughness and lubrication
Mathieu Mantelet
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Article dans une revue
hal-02992276
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Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression
Mathieu Mantelet
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Article dans une revue
hal-02992136
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Temporal changes in postprandial intragastric pH: Comparing measurement methods, food structure effects, and kinetic modelling
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Article dans une revue
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Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels
Salma Ben-Harb
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Article dans une revue
hal-02950703
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Scale-down emulsion homogenization: Conditions to mimic pilot homogenizer depending on the emulsifier
Baptiste M.G. Michon
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Design of microbial consortia for the fermentation of pea-protein-enriched emulsions
Salma Ben-Harb
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hal-02619343
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A review of the approaches to predict the ease of swallowing and post swallow residues
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hal-02628959
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Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels
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Article dans une revue
hal-02299004
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INFOGEST static in vitro simulation of gastrointestinal food digestion
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hal-02073386
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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments
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The important role of salivary α-amylase in the gastric digestion of wheat bread starch
Daniela Freitas
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Article dans une revue
hal-02628760
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Lipo-Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota Composition
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Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability
Didier Dupont
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Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.83-90. ⟨10.1016/j.ifset.2017.10.005⟩
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hal-01893933
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An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing
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hal-02020100
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Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions
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hal-01621904
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Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures
S. Jourdren
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hal-01565944
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Experimental study of airflow and heat transfer above a hot liquid surface simulating a cup of drink
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hal-01555733
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Structure of protein emulsion in food impacts intestinal microbiota, caecal luminal content composition and distal intestine characteristics in rats
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hal-01598952
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Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception
Solenne Jourdren
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hal-01841488
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Instrumental methods for bolus characterization during oral processing to understand food perceptions
Maud Panouille
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Current Opinion in Food Science, 2016, Sensory sciences and consumer perception \textbullet Food physics and material science, 9, pp.42--49. ⟨10.1016/j.cofs.2016.05.002⟩
Article dans une revue
hal-01565158
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Insights in aroma compound retention by mucosa during consumption through mathematical modelling
Isabelle Deleris
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Ioan-Cristian Trelea
Article dans une revue
hal-01532599
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Kinetics of bread crumb hydration as related to porous microstructure
Vincent Mathieu
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hal-01565147
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Breakdown pathways during oral processing of different breads: impact of crumb and crust structures
Solenne Jourdren
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hal-01532551
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Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release
Guillaume Fiches
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Solenne Jourdren
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Article dans une revue
istex
hal-01531618
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Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis
Solenne Jourdren
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P. Lejeune
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Article dans une revue
hal-01532601
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In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids
Damien J L Mat
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Article dans une revue
hal-01384421
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Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties
Anne Saint Eve
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Chloé Capitaine
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Isabelle Souchon
Article dans une revue
hal-01195506
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Pervaporative dehydration of binary ethanol/water and ternary ethanol/water/methanol mixtures using a methylated silica membrane: A mechanistic approach
Marwen Moussa
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Violaine Athes-Dutour
Article dans une revue
hal-01536525
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Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread
Maud Panouille
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Anne Saint-Eve Delbos
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Isabelle Deleris
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Fabien Le Bleis
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Isabelle Souchon
Article dans une revue
hal-01195503
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Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS
Guillaume Fiches
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Isabelle Deleris
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Anne Saint-Eve Delbos
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Pascal Brunerie
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Article dans une revue
hal-01195473
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A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics
Artemio Plana-Fattori
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Article dans une revue
hal-01123063
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Validation of a new in vitro dynamic system to simulate infant digestion
Olivia Ménard
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hal-01195471
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Influence of the nonvolatile fraction on the sensory perception of 40% (V/V) ethanol-containing French grape brandies
Guillaume Fiches
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Anne Saint-Eve Delbos
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Stéphanie Passot
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Article dans une revue
istex
hal-01195474
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Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation
Marion M. Doyennette
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Gilles Feron
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Article dans une revue
hal-00939546
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Des outils mathématiques pour comprendre et prédire l’impact de la structure des aliments et de la physiologie des individus, sur la libération des stimuli responsables des propriétés sensorielles et sur la digestion
Isabelle Souchon
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Steven Le Feunteun
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Article dans une revue
hal-01195483
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Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception
Joshua J. Mesurolle
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Isabelle I. Deleris
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Isabelle I. Souchon
Article dans une revue
hal-01001525
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Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 1. Variation of the mean collision energy to control ionization processes occurring during PTR-MS analyses of 10-40% (v/v) ethanol-water solutions
Guillaume Fiches
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Anne Saint-Eve Delbos
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Brigitte Pollet
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Pascal Brunerie
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Article dans une revue
hal-01195468
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Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods.
Isabelle Deleris
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Anne Saint-Eve Delbos
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Etienne Semon
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Hervé Guillemin
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Article dans une revue
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hal-00939531
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Solvent extraction of highly valuable oxygenated terpenes from lemon essential oil using a polypropylene membrane contactor: potential and limitations
Adeline A. Dupuy
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Violaine V. Athes
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J. J. Schenk
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U. U. Jenelten
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Article dans une revue
istex
hal-01004452
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Impact of Swallowing on the Dynamics of Aroma Release and Perceptionduring the Consumption of Alcoholic Beverages
Isabelle I. Deleris
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Anne A. Saint-Eve Delbos
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Pascale Lieben
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hal-01004588
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A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavour release
Clément de Loubens
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Marion Doyennette
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Ioan Cristian Tréléa
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Isabelle Souchon
Article dans une revue
hal-00840827
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The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions
Marion Doyennette
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Aurélie Gasiglia
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Isabelle Souchon
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Article dans une revue
hal-01003263
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How texture influences aroma and taste perception over time in candies
Anne Saint-Eve
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Isabelle Déléris
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Article dans une revue
hal-00788059
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Experimental and theoretical considerations on breakthrough pressure in membrane-based solvent extraction: Focus on citrus essential oil/hydro-alcoholic solvent systems with low interfacial tension
A. Dupuy
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Article dans une revue
istex
hal-01004584
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Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels
Clément de Loubens
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Anne Saint-Eve
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Isabelle Déléris
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Maud Panouillé
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Marion Doyennette
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Article dans une revue
hal-00841596
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Relationships between saliva and food bolus properties from model dairy products
Silvina R. S. R. Drago
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hal-01000601
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An international network for improving health properties of food by sharing our knowledge on the digestive process
Didier Dupont
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hal-01173395
v1
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Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study
Marion M. Doyennette
,
Clément C. de Loubens de Verdalle
,
Isabelle I. Deleris
,
Isabelle I. Souchon
,
Ioan-Cristian I.-C. Trelea
Article dans une revue
hal-01000976
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The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception
Isabelle Daubert-Deleris Déléris
,
Anne A. Saint Eve
,
Fanny Dakowski Dakowski
,
Etienne Sémon
,
Jean-Luc J.-L. Le Quéré
et al.
Article dans une revue
istex
hal-00999886
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Understanding of the influence of composition, structure and texture on salty perception in model dairy products
Maud M. Panouille
,
Anne A. Saint-Eve
,
Clément C. de Loubens de Verdalle
,
Isabelle I. Deleris
,
Isabelle I. Souchon
Article dans une revue
istex
hal-01001430
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Determination of aroma compound diffusion in model food systems: comparison of macroscopic and microscopic methodologies
Isabelle Déléris
,
Isabelle Andriot
,
Mallory Gobet
,
Céline Moreau
,
Isabelle Souchon
et al.
Article dans une revue
istex
hal-01195443
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How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages
Anne Saint Eve
,
Isabelle Daubert-Deleris
,
Gilles Feron
,
Dominique Ibarra
,
Elisabeth Guichard
et al.
Article dans une revue
istex
hal-01195437
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Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water
Mirela Kopjar
,
Isabelle Andriot
,
Anne Saint Eve
,
Isabelle Souchon
,
Elisabeth Guichard
Journal of the Science of Food and Agriculture, 2010, 90 (8), pp.1285-1292. ⟨10.1002/jsfa.3929⟩
Article dans une revue
istex
hal-01195445
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Les différentes stratégies microbiologiques et technologiques de production de vin à teneur réduite en alcool
Magali Bes
,
Evelyne Aguera
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Violaine Athes
,
Axelle Cadiere
,
Philippe Cottereau
et al.
La revue des œnologues et des techniques vitivinicoles et œnologiques, 2010, 135, pp.9-11
Article dans une revue
hal-01195430
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Measuring and predicting the spreading of dairy products in the mouth: sensory, instrumental and modelling approaches
Stephane Mossaz
,
Pascal Jay
,
Albert Magnin
,
Maud Panouille
,
Anne Saint-Eve Delbos
et al.
Article dans une revue
istex
hal-01195460
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Réduction de la teneur en alcool des vins: étude comparative de différentes technologies
Evelyne Aguera
,
Violaine Athes
,
Magali Bes
,
Soline Caillé
,
Philippe Cottereau
et al.
Bulletin de l'OIV, 2010, 83 (947-948-949), pp.31-42
Article dans une revue
hal-01195431
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Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication
Clément de Loubens
,
Maud Panouillé
,
Anne Saint-Eve
,
Isabelle Déléris
,
Ioan Cristian Tréléa
et al.
Article dans une revue
hal-00841617
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A lubrication analysis of pharyngeal peristalsis: application to flavour release.
Clément de Loubens
,
Albert Magnin
,
Eric Verin
,
Marion Doyennette
,
Ioan Cristian Tréléa
et al.
Article dans une revue
hal-00841628
v1
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Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages
Anne Saint Eve
,
Isabelle Délérist
,
Elodie Aubin
,
Etienne Semon
,
Gilles Feron
et al.
Article dans une revue
hal-01195427
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Salt and aroma compound release in model cheeses in relation to their mobility
Clementine Lauverjat
,
Isabelle Délérist
,
Cristian Trelea
,
Christian Salles
,
Isabelle Souchon
Article dans une revue
hal-01195432
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Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices
Clementine Lauverjat
,
Clément de Loubens de Verdalle
,
Isabelle Deleris
,
Ioan-Cristian Trelea
,
Isabelle Souchon
Article dans une revue
istex
hal-01313365
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Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase
Isabelle Deleris
,
Imen Zouid
,
Isabelle Souchon
,
Ioan-Cristian Trelea
Article dans une revue
istex
hal-01313369
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Vapour–liquid equilibria of aroma compounds in hydroalcoholic solutions: Measurements with a recirculation method and modelling with the NRTL and COSMO-SAC approaches
Violaine Athès
,
Patrice Paricaud
,
Mohammed Ellaite
,
Isabelle Souchon
,
Walter Fürst
Article dans une revue
istex
hal-01153461
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Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods
Ioan-Cristian Trelea
,
Samuel Atlan
,
Isabelle Déléris
,
Anne Saint-Eve
,
Michele Marin
et al.
Article dans une revue
hal-01537099
v1
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Quality changes in yogurt during storage in different packaging materials
Anne Saint-Eve Delbos
,
Cécile Lévy
,
M Le Moigne
,
Violette Ducruet
,
Isabelle Souchon
Article dans une revue
istex
hal-01195455
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Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor
Nazely Diban
,
Violaine Athes
,
Magali Bes
,
Isabelle Souchon
Article dans une revue
istex
hal-01195418
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An experimental device to determine the apparent diffusivities of aroma compounds
Isabelle Deleris
,
Samuel Atlan
,
Isabelle Souchon
,
Michele Marin
,
Ioan-Cristian Trelea
Article dans une revue
istex
hal-01313360
v1
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Diffusion of aroma compounds in stirred yogurts with different complex viscosities
Isabelle Deleris
,
Clementine Lauverjat
,
Ioan-Cristian Trelea
,
Isabelle Souchon
Article dans une revue
istex
hal-01313363
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Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties.
Alexandre Juteau
,
Samuel Atlan
,
Isabelle Daubert-Deleris
,
Elisabeth Guichard
,
Isabelle Souchon
et al.
Article dans une revue
istex
hal-01195420
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Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method
Samuel Atlan
,
Ioan-Cristian Trelea
,
Anne Saint-Eve
,
Isabelle Souchon
,
Eric Latrille
Article dans une revue
istex
hal-01512117
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Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties
Anne Saint-Eve
,
Nathalie Martin
,
Herve H. Guillemin
,
Etienne Semon
,
Elisabeth Guichard
et al.
Article dans une revue
istex
hal-02667710
v1
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Membrane-based solvent extraction of aroma compounds : choice of configurations of hollow fiber modules based on experiments and simulation
S. Bocquet
,
F. Gascons-Villadomat
,
C.J Muvdi Nova
,
J. Sanchez
,
V. Athes
et al.
Article dans une revue
istex
hal-00163757
v1
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Optimal configuration of hollow fiber modules for aroma extraction : an integrated approach coupling modelling and experiments
S. Bocquet
,
F. Gascons-Villadomat
,
C.J Muvdi Nova
,
J. Sanchez
,
V. Athes
et al.
Article dans une revue
istex
hal-00128999
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Microbial production of flavors for the food industry. A case study on the production of gamma-decalactone, the key compound of peach flavor, by the yeast Sporidiobolus sp
L. Dufossé
,
Caroline Blin-Perrin
,
Isabelle I. Souchon
,
Gilles Feron
Food science and biotechnology, 2002, 11 (2), pp.192-202
Article dans une revue
hal-02676642
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In situ detoxification of the fermentation medium during gamma-decalactone production with yeast Sporidiobolus salmonicolor
L. Dufossé
,
Isabelle I. Souchon
,
Gilles Feron
,
A. Latrasse
,
H.E. Spinnler
Article dans une revue
hal-02690940
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Total permeate pressure influence on the selectivity of the pervaporation of aroma compounds
A. Baudot
,
Isabelle I. Souchon
,
M. Marin
Journal of Membrane Science, 1999, 158, pp.167-185
Article dans une revue
hal-02692480
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Extraction of benzaldehyde from fermentation broth by pervaporation
T. Lamer
,
Henry-Eric Spinnler
,
Isabelle Souchon
,
Andrée Voilley
Process Biochemistry, 1996, 31 (6), pp.533-542
Article dans une revue
hal-02691173
v1
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