Isabelle Souchon

208
Documents

Publications

Publications

Multi-criteria life cycle assessment of new processing routes for strawberry puree

Clarisse Breard , Louise Mention , Caroline Malnoe , Alain Etievant , Aurélie Cendrès et al.
GreenFoodTech 2025, Apr 2025, Saint-Malo, France
Poster de conférence hal-05241132 v1

Development of a custom-built tribometer to investigate the impact of tongue and food properties on oral friction behavior

Rohit Srivastava , Miodrag Glumac , Véronique Bosc , Paul Menut , Frédéric Restagno et al.
7th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, May 2025, Valencia, Spain
Poster de conférence hal-05225408 v1
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Insights in consumer perceptions of fruits (organic and conventional apple) under different processing conditions (home-made, artisanal and industrial)

Lucia Espinosa-Brisset , Isabelle Souchon , Caroline Pénicaud , Anne Saint-Eve
EuroSense Conference 2022, Sep 2022, Turku (Finlande), Finland
Poster de conférence hal-04444894 v1

Texture contrast: Ultrasonic quantification of bulk deformations during compression of bilayer gels on a bio-mimicking tongue

Rohit Srivastava , Markus Stieger , Elke Scholten , Isabelle Souchon , Vincent Mathieu
6th international conference on Food Oral Processing, Jul 2021, On line, France
Poster de conférence hal-05226324 v1

Perceptions of grittiness beyond particle size: role of particle rigidity, shape and concentration in food suspensions

Rohit Srivastava , Anne Saint-Eve , Carole Tournier , Paul Menut , Véronique Bosc et al.
6th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, Jul 2021, On line, France
Poster de conférence hal-05226424 v1
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Insights in consumer expectations and perceptions about the diversity of processing in organic and conventional fruit products

Lucia Espinosa-Brisset , Isabelle Souchon , C. Penicaud , Jean-Marc J.-M. Sieffermann , Anne Saint-Eve
European Federation of Food Science and Technology (EFFoST) 2021, Nov 2021, Laussanne, Switzerland
Poster de conférence hal-04444825 v1

Potential of a newly developed biomimetic setup to better integrate the kinematic, mechanical and surface characteristics of tongue in oral tribological studies of foods

Rohit Srivastava , Véronique Bosc , Frédéric Restagno , Carole Tournier , Anne Saint-Eve et al.
6th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, Jul 2021, Online, France
Poster de conférence hal-05226415 v1
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Nutritional LCA improves the understanding of the environmental impacts of foods taking into account the diversity of recipes within a same food category: the case of pizzas

Adeline Cortesi , Gwenola Yannou-Le Bris , Isabelle Souchon , Anne Saint-Eve , Louis-Georges Soler et al.
12. International Conference on Life Cycle Assessment of Food 2020 (LCA Food 2020), Oct 2020, Virtual from Berlin, Germany
Poster de conférence hal-03086180 v1

Freeze drying and structure effects on in vitro protein digestion of some plant foods

Y. Reynaud , M. Lopez , Alain Riaublanc , Isabelle Souchon , Didier Dupont
6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019
Poster de conférence hal-02100439 v1

Comparison of methods for postprandial intragastric pH measurement in a pig model during digestion of plant-based foods with different structures

Y. Reynaud , Jérémie David , Caroline Buffière , Benoit Cohade , Mélissa Vauris et al.
6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019
Poster de conférence hal-02100432 v1

Evaluation de l’intérêt de la substitution d’aliments d’une même catégorie pour la réduction du risque de diabète de type 2 : étude de cas avec la catégorie des pizzas

Moufidath Adjibade , François Mariotti , Pascal Leroy , Isabelle Souchon , Anne A. Saint-Eve et al.
Journées Francophones de Nutrition, Nov 2019, Rennes, France.
Poster de conférence hal-02366524 v1

Effect of lubrication on the pharyngeal phase of swallowing: an in vitro study

M. Marconati , Vincent Mathieu , Marco Ramaioli , Isabelle Souchon
5th international conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom
Poster de conférence hal-05226502 v1

Using quantitative ultrasound to monitor and understand food mechanical breakdown during a compression

Mathieu Mantelet , Vincent Mathieu , Maud Panouille , Frédéric Restagno , Isabelle Souchon
4th international conference on Food Oral Processing, Jul 2016, Lausanne, Switzerland
Poster de conférence hal-05226556 v1

Comparison between in vivo and in vitro breakdown and hydrolysis of bread during oral processing

Maud Panouille , Solenne Jourdren , Anne Saint-Eve , Anne-Flore Monnet , Vincent Mathieu et al.
4th international conference on Food Oral Processing, Jul 2016, Lausanne, Switzerland
Poster de conférence hal-05226533 v1

Influence of oral processing and α-amylase activity on bread digestion: and in vitro study

Maud Panouille , Anne-Flore Monnet , Daniela Freitas , Vincent Mathieu , Steven Le Feunteun et al.
Delivery Of Functionality in Complex Food Systems, Jul 2015, Paris, France
Poster de conférence hal-05226578 v1

Biomechanical properties of model food boluses obtained from mimicking tongue-palate compression of dairy gels: influence of saliva composition

Maud Panouille , Vincent Mathieu , Anne Saint-Eve , Isabelle Déléris , Isabelle Souchon
3rd International Conference on Food Digestion, Mar 2014, Wageningen, Netherlands
Poster de conférence hal-05226614 v1

Role of bread structure on texture perception: application to french baguettes

Solenne Jourdren , Anne Saint-Eve , Isabelle Déléris , Anne-Flore Monnet , Vincent Mathieu et al.
3rd international conference on Food Oral Processing, Jun 2014, Wageningen, Netherlands
Poster de conférence hal-05226584 v1

Influence of saliva flow rate and liquid food viscosity on mucosa coating after swallowing

Vincent Mathieu , Clément de Loubens , Albert Magnin , Isabelle Souchon
3rd international conference on Food Oral Processing, Jun 2014, Wageningen, Netherlands
Poster de conférence hal-05226600 v1

Effect of saliva composition on the biomechanical properties of model food boluses obtained through mimicking tongue-palate compression of dairy gels

Maud Panouille , Vincent Mathieu , Anne Saint-Eve , Isabelle Déléris , Isabelle Souchon
2nd International Conference on BioTribology, May 2014, Toronto, Canada
Poster de conférence hal-05226611 v1

Development and validation of a dynamic system for monitoring in vitro food digestion

Olivia Ménard , Thomas Cattenoz , Herve Guillemin , Isabelle Souchon , Didier Dupont et al.
2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 2013
Poster de conférence hal-01190301 v1

Development and validation of a dynamic system for monitoring in vitro food digestion

Olivia Ménard , Thomas Cattenoz , Herve Guillemin , Isabelle Souchon , Didier Dupont et al.
Food Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. , 2013
Poster de conférence hal-01189812 v1

The structure of dairy products modifies the kinetics of protein hydrolysis and the release of bioactive peptides in the gut of pigs during digestion

Didier Dupont , Florence Barbe , Yann Le Gouar , Olivia Ménard , Steven Le Feunteun et al.
1st Food Structures, Digestion & Health Conference, Mar 2012, Palmerston, France. 2012
Poster de conférence hal-01191218 v1

Mechanistic modeling of the digestion of dairy solutions and gels as compared with mini-pig in vivo data

Steven Le Feunteun , Florence Barbe , Isabelle Souchon , Didier Dupont , Béatrice Laroche
1 st international conference on food Digestion, Mar 2012, Cesena, Italy. Cost Infogest, 2012
Poster de conférence hal-01191229 v1

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 et al.
IUFoST 16. World congress of food sciences & technology, Aug 2012, foz do Iguaçu, Brazil. , 1 p., 2012
Poster de conférence hal-02807881 v1

Elucider le devenir de l’aliment dans le Tube Digestif

Isabelle Souchon , Didier Dupont
Séminaire CEPIA, Nov 2012, Balaruc les Bains, France. , 2012
Poster de conférence hal-01191295 v1
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Biopreservation strategies: Can organic acid concentrations be sufficient to predict yeast and mould growth in strawberry purée?

Clarisse Breard , Camille Duc , Christian Ginies , Cécile Grondin , Aurélie Cendrès et al.
International Journal of Food Microbiology, 2025, 443, pp.111396. ⟨10.1016/j.ijfoodmicro.2025.111396⟩
Article dans une revue hal-05233867 v1
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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

Anne Saint-Eve , Isabelle Souchon , Louis-Georges Soler , Julien Delarue
Food Quality and Preference, 2025, 123, pp.105330. ⟨10.1016/j.foodqual.2024.105330⟩
Article dans une revue hal-04732750 v1
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Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies

Carole Liechti , Anne Saint-Eve , Isabelle Souchon , Lucia Espinosa , Véronique Bosc et al.
Journal of Sensory Studies, 2024, 39 (6), pp.e12954. ⟨10.1111/joss.12954⟩
Article dans une revue hal-04841324 v1
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Exploring consumer perceptions and familiarity on apple production and processing under different conditions: conventional, organic, home-made, artisanal and industrial

Lucia Espinosa-Brisset , Caroline Pénicaud , Isabelle Souchon , Anne Saint-Eve
British Food Journal, 2023, 125 (11), pp.3929-3952. ⟨10.1108/BFJ-01-2023-0026⟩
Article dans une revue hal-04246331 v1
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Contribution of consumer practices to the environmental impacts of pizzas

Adeline Cortesi , Marine Colpaert , Anne Saint-Eve , Bastien Maurice , Gwenola Yannou-Le Bris et al.
Sustainable Production and Consumption, 2023, 37, pp.26-38. ⟨10.1016/j.spc.2023.02.002⟩
Article dans une revue hal-04008890 v1
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Environmental performance of mixed animal and plant protein sources for designing new fermented foods

Juliette Huguet , Christophe Chassard , René Lavigne , Françoise Irlinger , Isabelle Souchon et al.
Cleaner Environmental Systems, 2023, 9, pp.100115. ⟨10.1016/j.cesys.2023.100115⟩
Article dans une revue hal-04132788 v1
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Quality of animal-source foods: lessons from a collective scientific expertise

Sophie Prache , Camille Adamiec , Thierry Astruc , Elisabeth Baéza , Pierre-Étienne Bouillot et al.
INRAE Productions Animales, 2023, 36, pp.7480. ⟨10.20870/productions-animales.2023.36.1.7480⟩
Article dans une revue hal-04178183 v1
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Modelling mastication and aroma release from white rice during food oral processing

Syahmeer How , Jim R Jones , Marco P Morgenstern , Eli Gray-Stuart , John Bronlund et al.
Journal of Food Engineering, 2023, 357, pp.111636. ⟨10.1016/j.jfoodeng.2023.111636⟩
Article dans une revue hal-04176000 v1
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Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources

Juliette Huguet , Christophe Chassard , René Lavigne , Françoise Irlinger , Isabelle Souchon et al.
Data in Brief, 2023, 48, pp.109263. ⟨10.1016/j.dib.2023.109263⟩
Article dans une revue (data paper) hal-04146697 v1
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Ultra-processed foods: how functional is the NOVA system?

Véronique Braesco , Isabelle Souchon , Patrick Sauvant , Typhaine Haurogné , Matthieu Maillot et al.
European Journal of Clinical Nutrition, 2022, 76 (9), pp.1245-1253. ⟨10.1038/s41430-022-01099-1⟩
Article dans une revue hal-03616700 v1
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Republication : Aliments ultra-transformés : le système NOVA est-il robuste ?

Véronique Braesco , Isabelle Souchon , Patrick Sauvant , Typhaine Haurogné , Matthieu Maillot et al.
Cahiers de Nutrition et de Diététique, 2022, 57 (3), pp.210-221. ⟨10.1016/j.cnd.2022.04.003⟩
Article dans une revue hal-03690859 v1
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Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes

A. Cosson , E. Meudec , C. Ginies , A. Danel , P. Lieben et al.
Food Chemistry, 2022, 385, ⟨10.1016/j.foodchem.2022.132615⟩
Article dans une revue hal-03607206 v1
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Classer les aliments selon leur niveau de transformation -Quels sont les différents systèmes et leurs limites ?

Isabelle Souchon , Véronique Braesco
Cahiers de Nutrition et de Diététique, 2022, 57 (3), pp.194-209. ⟨10.1016/j.cnd.2022.03.003⟩
Article dans une revue hal-03690814 v1
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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

Audrey Cosson , Lydie Oliveira Correia , Nicolas Descamps , Anne Saint-Eve , Isabelle Souchon
Food Chemistry, 2022, 367, pp.130747. ⟨10.1016/j.foodchem.2021.130747⟩
Article dans une revue hal-03517046 v1
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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

Adeline Cortesi , Caroline Pénicaud , Anne Saint-Eve , Louis-Georges Soler , Isabelle Souchon
Journal of Cleaner Production, 2022, 336, pp.130128. ⟨10.1016/j.jclepro.2021.130128⟩
Article dans une revue hal-03550632 v1
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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

Salma Ben-Harb , Anne Saint-Eve , Francoise Irlinger , Isabelle Souchon , Pascal Bonnarme
Foods, 2022, 11 (8), pp.1146. ⟨10.3390/foods11081146⟩
Article dans une revue hal-03646862 v1
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How Different Are Industrial, Artisanal and Homemade Soft Breads?

Bastien Maurice , Anne Saint-Eve , Aurélia Pernin , Pascal Leroy , Isabelle Souchon
Foods, 2022, 11 (10), pp.1484. ⟨10.3390/foods11101484⟩
Article dans une revue hal-03673229 v1
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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 , Caroline Pénicaud , Anne Saint-Eve , Louis-Georges Soler , Isabelle Souchon
Data in Brief, 2022, 41, pp.107950. ⟨10.1016/j.dib.2022.107950⟩
Article dans une revue (data paper) hal-03582681 v1
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Review: Quality of animal-source foods

Sophie Prache , Camille Adamiec , Thierry Astruc , Elisabeth Baéza , Pierre-Etienne E Bouillot et al.
Animal, 2022, 16 (Suppl. 1), pp.100376. ⟨10.1016/j.animal.2021.100376⟩
Article dans une revue (article de synthèse) hal-03445602 v1
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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

Carole Liechti , Julien Delarue , Isabelle Souchon , Véronique Bosc , Anne Saint-Eve
Frontiers in Nutrition, 2022, 8, ⟨10.3389/fnut.2021.749596⟩
Article dans une revue hal-03551056 v1

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]

Muhammad Syahmeer How , Jim Jones , Marco Morgenstern , Eli Gray-Stuart , John Bronlund et al.
LWT - Food Science and Technology, 2021, 144, pp.111391. ⟨10.1016/j.lwt.2021.111391⟩
Article dans une revue hal-03250532 v1
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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

Yohan Reynaud , Angélique Couvent , Aline Manach , David Forest , Michel Lopez et al.
Food Chemistry, 2021, 341, pp.128276. ⟨10.1016/j.foodchem.2020.128276⟩
Article dans une revue hal-02983872 v1
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Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Muhammad Syahmeer How , Jim R Jones , Marco P Morgenstern , Eli Gray-Stuart , John E Bronlund et al.
LWT - Food Science and Technology, 2021, 141, pp.110918. ⟨10.1016/j.lwt.2021.110918⟩
Article dans une revue hal-03120245 v1
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Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study

Rohit Srivastava , Mathieu Mantelet , Anne Saint-Eve , Jean-Luc Gennisson , Frederic Restagno et al.
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 70, pp.102695. ⟨10.1016/j.ifset.2021.102695⟩
Article dans une revue hal-03296059 v1
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Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue

Rohit Srivastava , Markus Stieger , Elke Scholten , Isabelle Souchon , Vincent Mathieu
Current Research in Food Science, 2021, 4, pp.449-459. ⟨10.1016/j.crfs.2021.06.004⟩
Article dans une revue hal-03516526 v1
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Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category

Moufidath Adjibade , François Mariotti , Pascal Leroy , Isabelle Souchon , Anne Saint-Eve et al.
British Journal of Nutrition, In press, ⟨10.1017/s0007114521002130⟩
Article dans une revue hal-03355131 v1
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True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods

Yohan Reynaud , Caroline Buffière , Benoît Cohade , Mélissa Vauris , Kevin Liebermann et al.
Food Chemistry, 2021, 338, pp.1-7. ⟨10.1016/j.foodchem.2020.128020⟩
Article dans une revue hal-02946774 v1
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Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

Audrey Cosson , David Blumenthal , Nicolas Descamps , Isabelle Souchon , Anne Saint-Eve
Food Research International, 2021, 141, pp.110151. ⟨10.1016/j.foodres.2021.110151⟩
Article dans une revue hal-03908247 v1
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Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Audrey Cosson , Isabelle Souchon , Julia Richard , Nicolas Descamps , Anne Saint-Eve
Foods, 2020, 9 (8), pp.969. ⟨10.3390/foods9080969⟩
Article dans une revue hal-03087739 v1
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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 , Isabelle Souchon , Camille Michon , Steven Le Feunteun
Food Chemistry, 2020, 311, pp.125946. ⟨10.1016/j.foodchem.2019.125946⟩
Article dans une revue hal-02628178 v1
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Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion

Yohan Reynaud , Michel Lopez , Alain Riaublanc , Isabelle Souchon , Didier Dupont
Food Research International, 2020, 134, pp.109204. ⟨10.1016/j.foodres.2020.109204⟩
Article dans une revue hal-02884904 v1
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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 , Frederic Restagno , Isabelle Souchon , Vincent Mathieu
Ultrasonics, 2020, 103, pp.106095. ⟨10.1016/j.ultras.2020.106095⟩
Article dans une revue hal-02992276 v1
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Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression

Mathieu Mantelet , Rohit Srivastava , Frederic Restagno , Isabelle Souchon , Vincent Mathieu
Food Hydrocolloids, 2020, 109, pp.106099. ⟨10.1016/j.foodhyd.2020.106099⟩
Article dans une revue hal-02992136 v1
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Temporal changes in postprandial intragastric pH: Comparing measurement methods, food structure effects, and kinetic modelling

Yohan Reynaud , Caroline Buffière , Jérémie David , Benoit Cohade , Mélissa Vauris et al.
Food Research International, 2020, 128, pp.108784. ⟨10.1016/j.foodres.2019.108784⟩
Article dans une revue hal-02458673 v1

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

Salma Ben-Harb , Françoise Irlinger , Anne Saint-Eve , Maud Panouillé , Isabelle Souchon et al.
LWT - Food Science and Technology, 2020, 118, pp.108720. ⟨10.1016/j.lwt.2019.108720⟩
Article dans une revue hal-02950703 v1
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Scale-down emulsion homogenization: Conditions to mimic pilot homogenizer depending on the emulsifier

Baptiste M.G. Michon , Pablo Granda , Damien J.L. Mat , Isabelle Souchon , Steven Le Feunteun et al.
Journal of Food Engineering, 2019, 261, pp.117-124. ⟨10.1016/j.jfoodeng.2019.06.003⟩
Article dans une revue hal-02265920 v1
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Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

Salma Ben-Harb , Anne Saint Eve , Maud Panouille , Isabelle Souchon , Pascal Bonnarme et al.
International Journal of Food Microbiology, 2019, 293, pp.124-136. ⟨10.1016/j.ijfoodmicro.2019.01.012⟩
Article dans une revue hal-02619343 v1

A review of the approaches to predict the ease of swallowing and post swallow residues

M. Marconati , J. Engmann , A. S. Burbidge , Vincent Mathieu , Isabelle Souchon et al.
Trends in Food Science and Technology, 2019, 86, pp.281-297. ⟨10.1016/j.tifs.2019.02.045⟩
Article dans une revue hal-02628959 v1

Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels

Mathieu Mantelet , Maud Panouille , François Boue , Véronique Bosc , Frédéric Restagno et al.
Food Hydrocolloids, 2019, 87, pp.506-518. ⟨10.1016/j.foodhyd.2018.08.021⟩
Article dans une revue hal-02299004 v1
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INFOGEST static in vitro simulation of gastrointestinal food digestion

André Brodkorb , Lotti Egger , Marie Alminger , Paula Alvito , Ricardo Assunção et al.
Nature Protocols, 2019, 14 (4), pp.991-1014. ⟨10.1038/s41596-018-0119-1⟩
Article dans une revue hal-02073386 v1

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Salma Ben Harb , Maud M. Panouille , Delphine Huc-Mathis , Gabrielle Moulin , Anne Saint Eve et al.
Food Hydrocolloids, 2018, 77, pp.75-84. ⟨10.1016/j.foodhyd.2017.09.022⟩
Article dans une revue hal-02628698 v1
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The important role of salivary α-amylase in the gastric digestion of wheat bread starch

Daniela Freitas , Steven Le Feunteun , Maud Panouille , Isabelle Souchon
Food and Function, 2018, 9 (1), pp.200-208. ⟨10.1039/c7fo01484h⟩
Article dans une revue hal-02628760 v1
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Lipo-Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota Composition

Marion M. Oberli , Véronique Douard , Martin Beaumont , Daphné Jaoui , Fabienne Devime et al.
Molecular Nutrition and Food Research, 2018, 62 (2), pp.1700570. ⟨10.1002/mnfr.201700570⟩
Article dans une revue hal-01619023 v1

Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability

Didier Dupont , Steven Le Feunteun , Sebastien Marze , Isabelle Souchon
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.83-90. ⟨10.1016/j.ifset.2017.10.005⟩
Article dans une revue hal-01893933 v1

An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing

Vincent Mathieu , Clément de Loubens , Chloé Thomas , Maud M. Panouille , Albert Magnin et al.
Journal of Biomechanics, 2018, 72, pp.144-151. ⟨10.1016/j.jbiomech.2018.03.006⟩
Article dans une revue hal-02020100 v1
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Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions

Damien J L Mat , Thomas Cattenoz , Isabelle Souchon , Camille Michon , Steven Le Feunteun
Food Chemistry, 2018, 239, pp.268-275. ⟨10.1016/j.foodchem.2017.06.115⟩
Article dans une revue hal-01621904 v1

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

S. Jourdren , Anne Saint-Eve , B. Pollet , M. Panouillé , P. Lejeune et al.
Food Research International, 2017, 92, pp.119 - 127. ⟨10.1016/j.foodres.2017.01.001⟩
Article dans une revue hal-01565944 v1
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Experimental study of airflow and heat transfer above a hot liquid surface simulating a cup of drink

Onrawee Laguerre , Véronique Osswald , Hong-Minh Hoang , Isabelle I. Souchon , Ioan-Cristian Trelea et al.
Journal of Food Engineering, 2017, 197, pp.24-33. ⟨10.1016/j.jfoodeng.2016.10.014⟩
Article dans une revue hal-01555733 v1
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Structure of protein emulsion in food impacts intestinal microbiota, caecal luminal content composition and distal intestine characteristics in rats

Martin Beaumont , Daphné Jaoui , Véronique Douard , Damien Mat , Fanny Koeth et al.
Molecular Nutrition and Food Research, 2017, 61 (10), pp.1700078. ⟨10.1002/mnfr.201700078⟩
Article dans une revue hal-01598952 v1
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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 , Marine Masson , Anne Saint-Eve , Maud Panouille , David Blumenthal et al.
Journal of Agricultural and Food Chemistry, 2017, 65 (16), pp.3330-3340. ⟨10.1021/acs.jafc.7b00287⟩
Article dans une revue hal-01841488 v1

Instrumental methods for bolus characterization during oral processing to understand food perceptions

Maud Panouille , Anne Saint-Eve , Isabelle Souchon
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 v1
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Insights in aroma compound retention by mucosa during consumption through mathematical modelling

Isabelle Deleris , Anne Saint-Eve , Aurélie Saglio , Isabelle Souchon , Ioan-Cristian Trelea
Journal of Food Engineering, 2016, 190, pp.123-138. ⟨10.1016/j.jfoodeng.2016.06.018⟩
Article dans une revue hal-01532599 v1

Kinetics of bread crumb hydration as related to porous microstructure

Vincent Mathieu , Anne-Flore Monnet , Solenne Jourdren , Maud Panouille , Christine Chappard et al.
Food and Function, 2016, 7 (8), pp.3577--3589. ⟨10.1039/c6fo00522e⟩
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Breakdown pathways during oral processing of different breads: impact of crumb and crust structures

Solenne Jourdren , Maud Panouille , Anne Saint-Eve , Isabelle Deleris , David Forest et al.
Food and Function, 2016, 7 (3), pp.1446 - 1457. ⟨10.1039/c5fo01286d⟩
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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 , Anne Saint Eve , Solenne Jourdren , Isabelle Deleris , Pascal Brunerie et al.
Flavour and Fragrance Journal, 2016, 31 (1), pp.31-40. ⟨10.1002/ffj.3265⟩
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Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Solenne Jourdren , Anne Saint-Eve , Maud Panouille , P. Lejeune , Isabelle Deleris et al.
Food Research International, 2016, 87, pp.142-151. ⟨10.1016/j.foodres.2016.06.021⟩
Article dans une revue hal-01532601 v1
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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 , Steven Le Feunteun , Camille Michon , Isabelle Souchon
Food Research International, 2016, 88, pp.226-233. ⟨10.1016/j.foodres.2015.12.002⟩
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Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

Anne Saint Eve , Maud Panouille , Chloé Capitaine , Isabelle Deleris , Isabelle Souchon
Food Hydrocolloids, 2015, 46, pp.144-152. ⟨10.1016/j.foodhyd.2014.12.015⟩
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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 , Isabelle Souchon , Violaine Athes-Dutour
Separation Science and Technology, 2015, 50 (17), pp.2708-2716. ⟨10.1080/01496395.2015.1071849⟩
Article dans une revue hal-01536525 v1

Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Maud Panouille , Anne Saint-Eve Delbos , Isabelle Deleris , Fabien Le Bleis , Isabelle Souchon
Food Research International, 2014, 62, pp.238 - 246. ⟨10.1016/j.foodres.2014.02.031⟩
Article dans une revue hal-01195503 v1

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS

Guillaume Fiches , Isabelle Deleris , Anne Saint-Eve Delbos , Pascal Brunerie , Isabelle Souchon
International Journal of Mass Spectrometry, 2014, 360 (1), pp.15-23. ⟨10.1016/j.ijms.2013.11.010⟩
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A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics

Artemio Plana-Fattori , Ioan-Cristian Trelea , Jean-Francois Le Page , Isabelle Souchon , Philippe Pollien et al.
Flavour and Fragrance Journal, 2014, 29 (3), pp.143-156. ⟨10.1002/ffj.3190⟩
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Validation of a new in vitro dynamic system to simulate infant digestion

Olivia Ménard , Thomas Cattenoz , Herve Guillemin , Isabelle Souchon , Amélie Deglaire et al.
Food Chemistry, 2014, 145, pp.1039-45. ⟨10.1016/j.foodchem.2013.09.036⟩
Article dans une revue hal-01195471 v1

Influence of the nonvolatile fraction on the sensory perception of 40% (V/V) ethanol-containing French grape brandies

Guillaume Fiches , Isabelle Deleris , Anne Saint-Eve Delbos , Stéphanie Passot , P. Brunerie et al.
Journal of Sensory Studies, 2014, 29 (1), pp.56-63. ⟨10.1111/joss.12081⟩
Article dans une revue istex hal-01195474 v1
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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 , Isabelle Deleris Déléris , Gilles Feron , Elisabeth E. Guichard , Isabelle I. Souchon et al.
Journal of Theoretical Biology, 2014, 340, pp.209-21. ⟨10.1016/j.jtbi.2013.09.005⟩
Article dans une revue hal-00939546 v1
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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 , Isabelle Deleris , Anne Saint-Eve Delbos , Steven Le Feunteun , Maud Panouille et al.
Innovations Agronomiques, 2014, 36, pp.43-55. ⟨10.17180/y0dt-m183⟩
Article dans une revue hal-01195483 v1
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Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

Joshua J. Mesurolle , Anne A. Saint-Eve , Isabelle I. Deleris , Isabelle I. Souchon
Molecules, 2013, 18 (5), pp.6035 - 6056. ⟨10.3390/molecules18056035⟩
Article dans une revue hal-01001525 v1

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 , Isabelle Deleris , Anne Saint-Eve Delbos , Brigitte Pollet , Pascal Brunerie et al.
International Journal of Mass Spectrometry, 2013, 356, pp.41-45. ⟨10.1016/j.ijms.2013.10.001⟩
Article dans une revue hal-01195468 v1

Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods.

Isabelle Deleris , Anne Saint-Eve Delbos , Etienne Semon , Hervé Guillemin , Elisabeth Guichard et al.
Journal of Mass Spectrometry, 2013, 48 (5), pp.594-607. ⟨10.1002/jms.3199⟩
Article dans une revue istex hal-00939531 v1

Solvent extraction of highly valuable oxygenated terpenes from lemon essential oil using a polypropylene membrane contactor: potential and limitations

Adeline A. Dupuy , Violaine V. Athes , J. J. Schenk , U. U. Jenelten , Isabelle I. Souchon
Flavour and Fragrance Journal, 2011, 26 (3), pp.192 - 203. ⟨10.1002/ffj.2052⟩
Article dans une revue istex hal-01004452 v1

Impact of Swallowing on the Dynamics of Aroma Release and Perceptionduring the Consumption of Alcoholic Beverages

Isabelle I. Deleris , Anne A. Saint-Eve Delbos , Yilin Y. Guo , Pascale Lieben , Marie-Louise M.-L. Cypriani et al.
Chemical Senses, 2011, 36 (8), pp.701 - 713. ⟨10.1093/chemse/bjr038⟩
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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 , Albert Magnin , Marion Doyennette , Ioan Cristian Tréléa , Isabelle Souchon
Journal of Theoretical Biology, 2011, 280 (1), pp.180-188. ⟨10.1016/j.jtbi.2011.04.016⟩
Article dans une revue hal-00840827 v2
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The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

Marion Doyennette , Isabelle Deleris , Anne Saint Eve , Aurélie Gasiglia , Isabelle Souchon et al.
Food Research International, 2011, 44 (10), pp.3174 - 3181. ⟨10.1016/j.foodres.2011.07.034⟩
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How texture influences aroma and taste perception over time in candies

Anne Saint-Eve , Maud Panouillé , Fanny Dakowski , Isabelle Déléris , Sylvie Cordelle et al.
Chemosensory Perception, 2011, 4 (1-2), pp.32-41. ⟨10.1007/s12078-011-9086-4⟩
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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 , Violaine V. Athes , J. J. Schenk , U. U. Jenelten , I. Souchon
Journal of Membrane Science, 2011, 378 (1-2), pp.203 - 213. ⟨10.1016/j.memsci.2011.05.005⟩
Article dans une revue istex hal-01004584 v1
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Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels

Clément de Loubens , Anne Saint-Eve , Isabelle Déléris , Maud Panouillé , Marion Doyennette et al.
Journal of Agricultural and Food Chemistry, 2011, 59 (6), pp.2534-2542. ⟨10.1021/jf103792b⟩
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Relationships between saliva and food bolus properties from model dairy products

Silvina R. S. R. Drago , Maud M. Panouille , Anne A. Saint Eve , Eric Neyraud , Gilles Feron et al.
Food Hydrocolloids, 2011, 25 (4), pp.659-667. ⟨10.1016/j.foodhyd.2010.07.024⟩
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An international network for improving health properties of food by sharing our knowledge on the digestive process

Didier Dupont , A. Bordoni , A. Brodkorb , F. Capozzi , T. Cirkovic Velickovic et al.
Food Digestion, 2011, 2, pp.23-25. ⟨10.1007/s13228-011-0011-8⟩
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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
Food Chemistry, 2011, 128 (2), pp.380 - 390. ⟨10.1016/j.foodchem.2011.03.039⟩
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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.
Food Chemistry, 2011, 127 (4), pp.1615-1624. ⟨10.1016/j.foodchem.2011.02.028⟩
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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
Food Hydrocolloids, 2011, 25 (4), pp.716 - 723. ⟨10.1016/j.foodhyd.2010.08.021⟩
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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.
Journal of Food Engineering, 2010, 100 (3), pp.557-566. ⟨10.1016/j.jfoodeng.2010.05.006⟩
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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.
Food Quality and Preference, 2010, 21 (8), pp.1026-1033. ⟨10.1016/j.foodqual.2010.05.021⟩
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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⟩
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Les différentes stratégies microbiologiques et technologiques de production de vin à teneur réduite en alcool

Magali Bes , Evelyne Aguera , Violaine Athes , Axelle Cadiere , Philippe Cottereau et al.
La revue des œnologues et des techniques vitivinicoles et œnologiques, 2010, 135, pp.9-11
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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.
Food Hydrocolloids, 2010, 24 (8), pp.681 - 688. ⟨10.1016/j.foodhyd.2010.03.006⟩
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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
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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.
Journal of Food Engineering, 2010, 105 (1), pp.161-168. ⟨10.1016/j.jfoodeng.2011.02.020⟩
Article dans une revue hal-00841617 v1
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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.
Journal of Theoretical Biology, 2010, 267 (3), pp.300-311. ⟨10.1016/j.jtbi.2010.09.003⟩
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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.
Journal of Agricultural and Food Chemistry, 2009, 57 (13), pp.5891-5898. ⟨10.1021/jf900542j⟩
Article dans une revue hal-01195427 v1
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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
Journal of Agricultural and Food Chemistry, 2009, 57 (21), pp.9878-9887. ⟨10.1021/jf901446w⟩
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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
Journal of Food Engineering, 2009, 93 (4), pp.407-415. ⟨10.1016/j.jfoodeng.2009.02.003⟩
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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
Journal of Food Engineering, 2009, 94 (3-4), pp.205-214. ⟨10.1016/j.jfoodeng.2009.03.008⟩
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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
Fluid Phase Equilibria, 2008, 265 (1-2), pp.139-154. ⟨10.1016/j.fluid.2008.01.012⟩
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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.
Chemical Senses, 2008, 33 (2), pp.181-192. ⟨10.1093/chemse/bjm077⟩
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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
Food Chemistry, 2008, 110 (2), pp.285-293. ⟨10.1016/j.foodchem.2008.01.070⟩
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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
Journal of Membrane Science, 2008, 311 (1-2), pp.136-146. ⟨10.1016/j.memsci.2007.12.004⟩
Article dans une revue istex hal-01195418 v1

An experimental device to determine the apparent diffusivities of aroma compounds

Isabelle Deleris , Samuel Atlan , Isabelle Souchon , Michele Marin , Ioan-Cristian Trelea
Journal of Food Engineering, 2008, 85 (2), pp.232-242. ⟨10.1016/j.jfoodeng.2007.07.019⟩
Article dans une revue istex hal-01313360 v1

Diffusion of aroma compounds in stirred yogurts with different complex viscosities

Isabelle Deleris , Clementine Lauverjat , Ioan-Cristian Trelea , Isabelle Souchon
Journal of Agricultural and Food Chemistry, 2007, 55 (21), pp.8681-8687. ⟨10.1021/jf071149y⟩
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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.
Journal of Agricultural and Food Chemistry, 2007, 55 (9), pp.3577-3584. ⟨10.1021/jf0626415⟩
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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
Journal of Chromatography A, 2006, 1110 (1-2), pp.146-155. ⟨10.1016/j.chroma.2006.01.055⟩
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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.
Journal of Agricultural and Food Chemistry, 2006, 54 (20), pp.7794-7803. ⟨10.1021/jf060849k⟩
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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.
Journal of Membrane Science, 2006, 281 (1-2), pp.358-368. ⟨10.1016/j.memsci.2006.04.005⟩
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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.
Desalination, 2006, 199 / 1-3, pp.170-171. ⟨10.1016/j.desal.2006.03.036⟩
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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
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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
Biotechnology Progress, 1999, 15 (1), pp.135-139. ⟨10.1021/bp980113a⟩
Article dans une revue hal-02690940 v1

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 v1

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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La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective

Sophie Prache , Camille Adamiec , Thierry Astruc , Elisabeth Baéza , Pierre-Etienne Bouillot et al.
26. Rencontres autour des Recherches sur les Ruminants (3R 2022), Institut de l'Elevage; INRAE, Dec 2022, Paris, France. pp.427-438
Communication dans un congrès hal-03960288 v1

How rough and deformable biomimetic tongues and original ultrasound monitoring methods can provide new insights on texture perceptions resulting from tongue-palate compression

Rohit Srivastava , Mathieu Mantelet , Anne Saint-Eve , Jean Luc Gennisson , Frédéric Restagno et al.
6th international conference on Food Oral Processing, Jul 2021, On line, France
Communication dans un congrès hal-05226432 v1

Remplacer une partie de la farine de blé d’un cake par de la farine de pois modifie-t-il les cinétiques de digestion in vitro ?

Steven Le Feunteun , Alicia Dérand , Isabelle Souchon
webinaire « Association céréales – légumineuses du champ à l’assiette », INRAE, AgroParisTech, Végépolys Valley et le Carnot Qualiment, Mar 2021, Paris, France
Communication dans un congrès hal-03173922 v1

Potential of a newly developed biomimetic setup to better integrate the kinematic, mechanical and surface characteristics of tongue in oral tribological studies of foods

Rohit Srivastava , Véronique Bosc , Frédéric Restagno , Carole Tournier , Paul Menut et al.
5th International Conference on BioTribology, Apr 2021, On line, France
Communication dans un congrès hal-05226447 v1

Role of the kinematic, mechanical and surface characteristics of the tongue in food oral processing and related texture perceptions

Rohit Srivastava , Frédéric Restagno , Anne Saint-Eve , Isabelle Souchon , Vincent Mathieu
IOP Food Physics 2021, Feb 2021, On line, France
Communication dans un congrès hal-05226654 v1

Application of ultrasound for comprehending the texture perceptions resulting from the mechanical breakdown of food on the tongue surface

Rohit Srivastava , Mathieu Mantelet , Anne Saint-Eve , Isabelle Souchon , Vincent Mathieu
13th Pangborn Sensory Science Symposium, Jul 2019, Edimburg, United Kingdom
Communication dans un congrès hal-05226454 v1

How to estimate olfactory stimulus concentration and dynamics in olfaction research

Lucie Conchou , Ioan-Cristian Trelea , Jeremy Gevar , Michel Renou , Philippe Lucas et al.
16th ESITO, Sep 2019, Villasimius, Sardegna, Italy
Communication dans un congrès hal-04143627 v1

Biomechanical characterization of tongue-food interface during oral processing: an in vitro study with Quantitative Ultrasound

Mathieu Mantelet , Isabelle Souchon , Anne Saint-Eve , Maud Panouille , Frédéric Restagno et al.
5th international conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom
Communication dans un congrès hal-05226487 v1

Application of quantitative-ultrasounds on a biomimetic oral processing setup to analyze the evolution of food-tongue interface in relation with texture perception

Vincent Mathieu , Rohit Srivastava , Mathieu Mantelet , Anne Saint-Eve , Isabelle Souchon
32nd EFFoST International Conference, Nov 2018, Nantes, France
Communication dans un congrès hal-05226476 v1

Temporal Dominance of Motions: a new concept to enlighten the links between texture perceptions and oral processing

Anne Saint-Eve , Vincent Mathieu , Mathieu Mantelet , Marco P Morgenstern , Isabelle Souchon
5th international conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom
Communication dans un congrès hal-05226493 v1

Construire une offre alimentaire plus saine, durable et appréciée des consommateurs : cartographie multicritère du marché français des pizzas

Isabelle Souchon , Caroline Pénicaud , Julien Delarue , Louis-Georges Soler , Anne Saint Eve
JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France
Communication dans un congrès hal-02268929 v1

Sensory drivers of consumer perception of naturalness, nutritional and environmental qualities: inventory of Pizzas in France

Anne Saint Eve , Julien Delarue , Caroline Pénicaud , Marynella Thiel , Louis-Georges Soler et al.
12. Pangborn Sensory Science Symposium (Pangborn 2017), Aug 2017, Providence, United States
Communication dans un congrès hal-02266909 v1

Quantitative Ultrasound for the dynamic biomechanical analysis of tongue-food interface during oral processing: an in vitro study

Mathieu Mantelet , Isabelle Souchon , Maud Panouille , François Boué , Frédéric Restagno et al.
174th Meeting of the Acoustical Society of America, Dec 2017, New Orleans, United States
Communication dans un congrès hal-05226652 v1

Impact of sol-gel transition on the acoustic properties of complex model foods: application to agar/gelatin gels and emulsion filled gels

Mathieu Mantelet , Maud Panouille , François Boué , Frédéric Restagno , Isabelle Souchon et al.
174th Meeting of the Acoustical Society of America, Dec 2017, New Orleans, United States
Communication dans un congrès hal-05226510 v1

In vitro biomechanical modelling of post swallowing pharyngeal coating: influence of food bolus rheological properties and physiological features

Vincent Mathieu , Clément de Loubens , Chloé Thomas , Albert Magnin , Isabelle Souchon
4th international conference on Food Oral Processing, Jul 2016, Lausanne, Switzerland
Communication dans un congrès hal-05226572 v1

Contribution of the PTR-MS analysis to understand the aroma perceptions: a hierarchical model

Solenne Jourdren , Marine Masson , Maud Panouillé , Isabelle Déléris , Isabelle Souchon et al.
7. European Conference on Sensory and Consumer Research (EuroSense 2016), Elsevier. USA., Sep 2016, Dijon, France
Communication dans un congrès hal-01827934 v1

Influence of oral processing on bread digestion

Isabelle Souchon , Daniela Freitas , Vincent Mathieu , Solenne Jourdren , Maud Panouille et al.
4th international conference on Food Oral Processing, Jul 2016, Lausanne, Switzerland
Communication dans un congrès hal-05226548 v1

Effect of the structure of model matrices on in vitro proteolysis and lipolysis kinetics observed using the INFOGEST recommendations and a pH-Stat method

Damien Mat , Steven Le Feunteun , Camille Michon , Isabelle Souchon
4. International Conference of Food Digestion, Mar 2015, Naples, Italy
Communication dans un congrès hal-01648182 v1

Designing emulsion-type food structures to modulate lipid and protein digestion

Damien Mat , Steven Le Feunteun , Isabelle Souchon , Camille Michon
3.International Conference on Food Structures, Digestion and Health, Oct 2015, Wellington, New Zealand
Communication dans un congrès hal-01646889 v1

Impact of structure of food matrices on in vitro proteolysis and lipolysis kinetics observed using a pH-Stat method

Damien Mat , Steven Le Feunteun , Camille Michon , Isabelle Souchon
Delivary of functionality in Complex Food System, Jul 2015, Paris, France
Communication dans un congrès hal-01640974 v1

The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Perception

Isabelle Deleris , Anne Saint Eve , Etienne Sémon , Jean-Luc J.-L. Le Quéré , Herve H. Guillemin et al.
XIII Weurman Flavour Research Symposium, Sep 2011, Zaragoza Spain. ⟨10.1016/B978-0-12-398549-1.00002-7⟩
Communication dans un congrès hal-01583772 v1

Membranes de pervaporation hydrophiles pour la déshydratation de bioéthanol : comparaison des performances de perméabilité-sélectivité et effet de la présence de COV

Marwen Moussa , Isabelle Souchon , Violaine Athès
MEMPRO 5 – Intégration des membranes dans les procédés, Apr 2014, Toulouse, France
Communication dans un congrès hal-01627503 v1

La structure d'aliments modèles, contrôlée par le procédé, permet de moduler les cinétiques de digestion en condition in vitro

Damien Mat , Steven Le Feunteun , Camille Michon , Martin Beaumont , Francois Blachier et al.
12es Journées Francophones de Nutrition, Dec 2014, Bruxelles, Belgique. pp.S166 - S167, ⟨10.1016/S0985-0562(14)70830-1⟩
Communication dans un congrès istex hal-01646900 v1

Transition nutritionnelle, microbiote et santé : dégradation de protéines alimentaires par des espèces dominantes du microbiote intestinal humain

Daphne Jaoui , Damien Mat , Steven Le Feunteun , Martin Beaumont , Francois Blachier et al.
Journées Francophones de Nutrition, Dec 2014, Bruxelles, Belgique. pp.S164, ⟨10.1016/S0985-0562(14)70826-X⟩
Communication dans un congrès istex hal-01646903 v1

Mechanistic models predict in vivo aroma compound release during masticated and non-masticated food consumption: impact of product and physiological properties (présentation orale)

Ioan Cristian Tréléa , Isabelle Déléris , Anne Saint-Eve , Isabelle Souchon
Food Structures, Digestion & Health Conference, 2013, Melbourne, Australia
Communication dans un congrès hal-01598179 v1

Improvement in the understanding of aroma compound retention and release in naso-oro-pharyngeal cavity

Isabelle Déléris , Anne Saint-Eve , Elisabeth Guichard , Gilles Feron , Isabelle Souchon
245th National Meeting of the American-Chemical-Society (ACS), Apr 2013, New Orleans, LA, United States. pp.Meeting Abstract 263-AGFD
Communication dans un congrès hal-00879085 v1

Improvement in the understanding of aroma compound retention and release in naso-oro-pharyngeal cavity

Isabelle Déléris , Matthieu Kauffmann , Anne Saint-Eve , Gilles Feron , Isabelle Souchon
The 6th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Feb 2013, Obergurgl, Austria. pp.156-158
Communication dans un congrès hal-00863623 v1

Pervaporative dehydration of complex bioethanol using silica, hybrid and PVA membranes: study of permeation performances and effect of volatile organic impurities

Marwen Moussa , Pauline Lesage , Violaine Athès , Isabelle Souchon
International Scientific Conference on Pervaporation, Vapor Permeation and Membrane Distillation, May 2013, Torun, Poland
Communication dans un congrès hal-01627336 v1
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Etude comparative d'une sélection de membranes de déshydratation de bioéthanol par pervaporation

Marwen Moussa , Pauline Lesage , Isabelle Souchon , Denis Roizard , Eric Favre et al.
XIVe Congrès de la Société Française de Génie des Procédés, 2013, Lyon, France. pp.2013 ISSN: 1775-335X ; ISBN: 978-2-910239-78-7
Communication dans un congrès hal-01627359 v1

Relationships between product structure, kinetics of bolus formation and dynamics of perceptions during bread consumption

Anne Saint-Eve Delbos , Maud Panouille , Isabelle Deleris , Isabelle Souchon
245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States
Communication dans un congrès hal-01190691 v1

Mathematical modeling of in-mouth flavour release: toward tools to design healthy and palatable foods (présentation orale)

Isabelle Souchon , Ioan Cristian Tréléa , Marion Doyennette , Clément De Loubens , Isabelle Déléris et al.
Food Oral Processing, 2012, Beaune, France. pp.32
Communication dans un congrès hal-01598187 v1

In vitro, in vivo and modelling approaches to explain the dynamics of salty perception of model dairy products (communication orale)

Anne Saint-Eve , Maud Panouille , Clément De Loubens , Isabelle Déléris , Ioan Cristian Tréléa et al.
EUROSENSE - 5th European Conference on Sensory and Consumer Research, 2012, Berne, Switzerland
Communication dans un congrès hal-01598189 v1

Design of palatable and healthy foods: mathematical modeling of in-mouth flavor release as a tool to help in formulation of less fat and salty foods (présentation orale)

Isabelle Souchon , Ioan Cristian Tréléa , Marion Doyennette , Clément De Loubens , Isabelle Déléris et al.
IFT12 - Institute of Food Research Annual Meeting, 2012, Las Vegas, Nevada, USA, Unknown Region
Communication dans un congrès hal-01598188 v1

In-mouth flavour release during eating a solid food product: mechanistic modelling and experimental validation (communication orale)

Marion Doyennette , Isabelle Déléris , Isabelle Souchon , Ioan Cristian Tréléa
18th Savory Flavor Conference, 2012, Geneve, Switzerland
Communication dans un congrès hal-01598181 v1

Salt release in mouth and perception: \textitin vitro, in vivo and modelling approaches to help in designing palatable and healthy foods

Clément De Loubens , Maud Panouille , Anne Saint-Eve , Isabelle Déléris , Ioan Cristian Tréléa et al.
16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brazil
Communication dans un congrès hal-01598182 v1
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Pervaporative dehydration of bioethanol using silica and PVA membranes : analysis of permeation performances and effect of volatile organic impurities

Marwen Moussa , Violaine Athes-Dutour , Yohann Imbert , Isabelle Souchon , Olivier Vitrac et al.
Euromembrane Conference 2012, European Membrane Society. INT.; Imperial College London. GBR., Sep 2012, Londres, United Kingdom
Communication dans un congrès hal-01270228 v1

Influence of food viscosity on aroma release after swallowing: a combined biomechanical modelling and in vivo study (communication orale)

Clément De Loubens , Marion Doyennette , Albert Magnin , Ioan Cristian Tréléa , Isabelle Déléris et al.
ISFRS 2012: 6th International Symposium of Food, Rheology and Structure, 2012, Zurich, Switzerland
Communication dans un congrès hal-01598183 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 Region
Communication dans un congrès hal-01598185 v1

A new method for assessing volatiles indoor dispersion through CFD (communication orale)

Artemio Plana-Fattori , Jean-Francois Lepage , Ioan Cristian Tréléa , Isabelle Souchon , Marco Ramaioli et al.
EFFoST Annual Meeting, 2012, Montpellier, France. pp.0405
Communication dans un congrès hal-01598190 v1
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PERVAPORATION WITH COMPOSITE PVA MEMBRANES FOR THE DEHYDRATION OF BIOETHANOL: EFFECT OF VOLATILE ORGANIC IMPURITIES ON PERMEATION PROPERTIES

Marwen Moussa , Violaine Athès , Yohann Imbert , Isabelle Souchon
International Meeting on packaging Material and Bioproduct Interactions , Apr 2012, Dijon, France
Communication dans un congrès hal-01627532 v1

Understanding how the structure of dairy matrices effects protein hydrolysis in the gastrointestinal tract

Florence Barbe , Steven Le Feunteun , Isabelle I. Souchon , Didier Remond , Olivia Ménard et al.
7th International Conference on Predictive Modelling of Food Quality and Safety (ICPMF7), Sep 2011, Dublin, Ireland
Communication dans un congrès hal-02749136 v1

The effect of the matrix structure on the digestion of milk proteins: Mathematical modelling

Florence Barbe , Didier Remond , Yann Le Gouar , Olivia Ménard , Isabelle Souchon et al.
2nd Management Committee & Working Group Meetings of COST ACTION FA1005, Institut National de Recherche Agronomique (INRA). UMR Science et Technologie du Lait et de l'Oeuf (1253)., Oct 2011, Le Croisic, France
Communication dans un congrès hal-01190480 v1
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Déshydratation de bioéthanol par procédés membranaires : Effet de la présence d’impuretés organiques volatiles sur les transferts de matière

Marwen Moussa , Violaine Athès , Najla Kassaji , Isabelle Souchon
XIIIe Congrès de la Société Française de Génie des Procédés, Nov 2011, Lille, France
Communication dans un congrès hal-01627342 v1

The dynamics of aroma release during the consumption of candies with different structures. Relationship with temporal perception

Isabelle Deleris , Anne Saint Eve , Etienne Semon , Jean-Luc Le Quéré , Herve Guillemin et al.
5. International conference on proton transfer reaction mass spectrometry and its applications, Ville service., Jan 2011, Obergurgl, Austria
Communication dans un congrès hal-01191144 v1

Libération des composés d'arôme en bouche lors de la consommation d'un aliment solide : modélisation des transferts et validation expérimentale

Marion M. Doyennette , Cristian C. Trelea , Aurélie A. Gasiglia , Clément C. de Loubens de Verdalle , Isabelle I. Deleris et al.
13. Congrès de la société française de génie des procédés (SFGP 2011), Nov 2011, Lille, France. 2 p
Communication dans un congrès hal-00956085 v1

Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling

Isabelle I. Souchon , Samuel Atlan , Anne Saint Eve , Isabelle Déléris , Etienne Semon et al.
12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service., Jul 2008, Interlaken, Switzerland
Communication dans un congrès hal-02755145 v1
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Understanding how the structure of dairy matrices affects protein hydrolysis in the gastrointestinal tract

Florence Barbe , Didier Remond , Yann Le Gouar , Olivia Ménard , Isabelle Souchon et al.
Biopolymères' 2010 Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Institut National de Recherche Agronomique (INRA). UMR Science et Technologie du Lait et de l'Oeuf (1253)., Dec 2010, Le Croisic, France
Communication dans un congrès hal-01195480 v1

How saliva composition influences food bolus properties?

Maud M. Panouille , Silvina Drago , Eric Neyraud , Gilles Feron , Isabelle I. Souchon
International conference on food oral processing - Physics, physiology and psychology of eating, Jul 2010, Leeds, United Kingdom. 1 p
Communication dans un congrès hal-02819732 v1
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Etude d’un procédé innovant de perméation de vapeur pour la déshydratation de bioéthanol

Marwen Moussa , Violaine Athès , Franck Jolibert , Isabelle Souchon , Christian Roy et al.
MEMPRO 4, 2010, Aix en Provence, France. pp.2010 2-910239-74-8, Ed. SFGP
Communication dans un congrès hal-01627356 v1

In vitro and in vivo flavour release studies using atmospheric pressure ionization mass spectrometry (APCI and PTR): quantitative aspects

Etienne Semon , Isabelle Deleris , Anne Saint Eve , Isabelle Souchon , Jean-Luc Le Quéré
SMAP 2009, Société Française d'Electrophorèse et d'Analyse Protéomique (SFEAP). FRA., Sep 2009, Dijon, France. 1 p
Communication dans un congrès hal-01195448 v1

Aroma release with atmospheric pressure chemical ionization (APCI-) and proton transfer reaction (PTR-) mass spectrometry: competition and quantitative aspects

Isabelle Deleris , Etienne Semon , Anne Saint Eve , Isabelle Souchon
4. International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Feb 2009, Obergurgl, Austria
Communication dans un congrès hal-01195429 v1

Can saliva-related reactions influence sensory perception of food? A case study on fat degradation and preference

Eric Neyraud , Olivier Palicki , Christian Salles , Camille Schwartz , Maud Panouillé et al.
3. international symposium of delivery of functionality in complex food systems, Oct 2011, Wageningen, Netherlands
Communication dans un congrès hal-01579321 v1

Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels

Anne Saint-Eve , Samuel Atlan , Isabelle Déléris , Elisabeth Guichard , Etienne Sémon et al.
IUFOST, 13. world congress of food sciences technology, Sep 2006, Nantes, France. ⟨10.1051/IUFoST:20060611⟩
Communication dans un congrès hal-03373032 v1

Oral : "Modélisation du transfert de composés d'arôme dans des contacteurs membranaires

S. Bocquet , J. Sanchez , G.M. Rios , F. Gascons-Villadomat , V. Athes et al.
10ème Colloque GIS Prosetia - March 14-15, 2005, 2005, Villeneuve d'Ascq, France
Communication dans un congrès hal-00082527 v1

In situ recovery of gamma-decalactone by membrane based solvent extraction : an integrated bioreactor-separator

Isabelle I. Souchon , L. Dufossé , Gilles Feron , Andrée Voilley , Henry-Eric Spinnler
9. Weurman Flavour Research Symposium, Jun 1999, Freising, Germany
Communication dans un congrès hal-02770569 v1

Strategies to overcome toxicity during flavour production by micro-organisms: The case of gamma-decalactone from Sporidiobolus salmonicolor

L.H. Dufossé , Isabelle I. Souchon , Gilles Feron , A. Latrasse , Henry-Eric Spinnler
International Symposium on Flavours and Sensory related aspects, Mar 1997, Cernobbio, Italy
Communication dans un congrès hal-02768763 v1

Pervaporation : an efficient process for benzaldehyde recovery in fermentation broth

Isabelle Souchon , T. Lamer , Henry-Eric Spinnler , Andrée Voilley
Bioflavour 95, Feb 1995, Dijon, France
Communication dans un congrès hal-02778733 v1
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Structurer l'aliment pour mieux piloter sa déconstruction dans le tube digestif et optimiser la biodisponibilité des nutriments.

Didier Dupont , Steven Le Feunteun , Sebastien Marze , Isabelle Souchon
Les aliments fonctionnels dans un système alimentaire sain et durable, 3ième édition, Editions Lavoisier TEC et DOC, 1042 p., 2019, Collection Sciences et techniques agro-alimentaires, 978-2-7430-2026-2
Chapitre d'ouvrage hal-02166486 v1

Contribution of the aromatic composition of bread crumb and crust to temporal perceptions

Solenne Jourdren , Anne Saint-Eve , Karine Gourrat , Elisabeth Guichard , Isabelle Deleris et al.
Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, 978-1-899043-70-5
Chapitre d'ouvrage hal-01182879 v1

Experimental approaches to better understand the retention of aroma compounds in oro-naso-pharyngeal cavities

Isabelle Deleris , Anne Saint-Eve Delbos , Mathieu Kauffmann , Gilles Feron , Isabelle Souchon
The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3070-5. ⟨10.1021/bk-2015-1191.ch012⟩
Chapitre d'ouvrage hal-01182856 v1

Emerging extraction

Francisco J. Barba , Eduardo Puértolas , Mladen Brnčić , Ivan Nedelchev Panchev , Dimitar Angelov Dimitrov et al.
Charis Michael Galanakis. Food Waste Recovery: Processing Technologies and Industrial Techniques, Academic Press, pp.249-272, 2015, 978-0-12-800351-0. ⟨10.1016/B978-0-12-800351-0.00011-0⟩
Chapitre d'ouvrage hal-01583764 v1

La matrice alimentaire : définition, classification et caractérisation

Guy G. Della Valle , Isabelle I. Souchon , Marc Anton
Structure des aliments et effets nutritionnels, Editions Quae, 470 p., 2013, 9782759220120
Chapitre d'ouvrage hal-02803058 v1

Understanding physiological and physicochemical influences on in -mouth aroma release from yogurts using mechanistic modelling

Isabelle I. Souchon , Samuel Atlan , Anne Saint Eve , Isabelle Déléris , Etienne Semon et al.
Expression of Multidisciplinary Flavour Science. Proceedings of the 12. Weurman Symposium. Interlaken, Switzerland, 2008, Zurich University of Applied Sciences, 2010, 978-3-905745-19-1
Chapitre d'ouvrage hal-02819449 v1
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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 Sémon , Isabelle Gierczynski , Carole Tournier , Anne Saint Eve et al.
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
Chapitre d'ouvrage hal-02147234 v1

Interactions texture-flaveur (TPA+TPV)

Claude Genot , Isabelle I. Souchon
2. Journées Interactions Texture-Flaveur, Jan 2001, Nantes, France. n.p., 2001
Proceedings/Recueil des communications hal-02826620 v1

Interactions texture-flaveur

Claude Genot , Isabelle I. Souchon
1. Journée du réseau transversal TPA "Interactions Texture-Flaveur", Sep 2000, Paris, France. n.p., 2000
Proceedings/Recueil des communications hal-02835803 v1