Samuel LUBBERS

Identifiants chercheurs

IdHAL :

samuel-lubbers

ORCID :

0000-0001-8113-0541

IdRef :

08896681X

Présentation

Publications

Article dans une revue (22)

Effect of biotic stress on the presence of secondary metabolites in field pea grains Bonastre Oliete,Samuel Lubbers,Carine Fournier,Sylvain Jeandroz,Rémi Saurel Journal of the Science of Food and Agriculture, 2022, 102 (11), pp.4942-4948. ⟨10.1002/jsfa.11861⟩ Article dans une revue hal-03631192v1
Protein Extractability and Thermally Induced Gelation Properties of African Locust Bean Proteins (Parkia biglobosa Jacq. R.Br) Mamadou Lamarana Souare,Lonseny Traore,Florence Husson,Samuel Lubbers Journal of Food Engineering and Technology, 2021, 10 (1), pp.19-27. ⟨10.32732/jfet.2021.10.1.19⟩ Article dans une revue hal-03281883v1
Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray‐drying François Potin,Elisa Goure,Samuel Lubbers,Florence Husson,Rémi Saurel International Journal of Food Science and Technology, 2021, 57, pp.436-446. ⟨10.1111/ijfs.15425⟩ Article dans une revue hal-03448997v1
Moringa Oleifera supplemented biscuits: Nutritional values and consumer segmentation Amel Hedhili,Samuel Lubbers,Elias Bou-Maroun,Francine Griffon,Babatope Ebenezer Akinyemiet al. South African Journal of Botany, 2021, 138, pp.406-414. ⟨10.1016/j.sajb.2021.01.017⟩ Article dans une revue hal-03187745v1
Hemp ( Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality François Potin,Samuel Lubbers,Florence Husson,Rémi Saurel Journal of Food Science, 2019, 84 (12), pp.3682-3690. ⟨10.1111/1750-3841.14850⟩ Article dans une revue hal-02380961v1
Water and temperature contribution to the structuration of starch matrices in the presence of flavour Silawan Somboonchan,Samuel Lubbers,Gaëlle Roudaut Food Chemistry, 2016, 195, pp.79 - 86. ⟨10.1016/j.foodchem.2015.04.099⟩ Article dans une revue hal-01495134v1
Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties Manhal Yousseef,Céline Lafarge,Dominique Valentin,Samuel Lubbers,Florence Husson LWT - Food Science and Technology, 2016, 69, pp.430-437. ⟨10.1016/j.lwt.2016.01.060⟩ Article dans une revue hal-01396424v1
Fermentation des protéines végétales : atouts organoleptique et nutritionnel Florence Husson,Samuel Lubbers,Rémi Saurel,Yves Waché,Phu-Ha Hoet al. IAA La revue des industries agroalimentaires, 2015, pp.24-26 Article dans une revue hal-02877613v1
Sensory evaluation as a tool in assessing the quality of new fermented products Manhal Yousseef,Samuel Lubbers,Florence Husson,Dominique Valentin Science and Technology Development Journal, 2014, 17 (3), pp.63-71. ⟨10.32508/stdj.v17i3.1501⟩ Article dans une revue hal-02178049v1
Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels Charfedinne Ayed,Samuel Lubbers,Isabelle Andriot,Yacine Merabtine,Elisabeth Guichardet al. Food Research International, 2014, 62, pp.846-859. ⟨10.1016/j.foodres.2014.04.050⟩ Article dans une revue hal-02566830v1
Proposed alternative phase ratio variation method for the calculation of liquid-vapour partition coefficients of volatiles Anne Tromelin,Charfedinne Ayed,Samuel Lubbers,Sandy Pagès-Hélary Pagès-Hélary,Isabelle Andriotet al. Journal of Chromatography A, 2012, 1263, pp.158-165. ⟨10.1016/j.chroma.2012.09.039⟩ Article dans une revue istex hal-02645690v1
Retention/release equilibrium of aroma compounds in fat-free dairy gels Yacine Merabtine,Samuel Lubbers,Isabelle Andriot,Anne Tromelin,Elisabeth Guichard Journal of the Science of Food and Agriculture, 2010, 90 (9), pp.1403-1409. ⟨10.1002/jsfa.3949⟩ Article dans une revue istex hal-02661104v1
Retention-release equilibrium of aroma compounds in polysaccharide gels: study by Quantitative Structure-Activity/Property Relationships approach Anne Tromelin,Yacine Merabtine,Isabelle Andriot,Samuel Lubbers,Elisabeth Guichard Flavour and Fragrance Journal, 2010, 25 (6), pp.431-442. ⟨10.1002/ffj.2000⟩ Article dans une revue istex hal-02666191v1
Effects of texture and temperature on the kinetic of aroma release from model dairy custards Samuel Lubbers,Emma Butler Food Chemistry, 2010, 123 (2), pp.345-350. ⟨10.1016/j.foodchem.2010.04.041⟩ Article dans une revue istex hal-00850779v1
Effect of thickeners on aroma compound behavior in a model dairy gel Samuel Lubbers,Nicolas Decourcelle,Daniel Martinez,Elisabeth Guichard,Anne Tromelin Journal of Agricultural and Food Chemistry, 2007, 55 (12), pp.4835-4841. ⟨10.1021/jf0628375⟩ Article dans une revue istex hal-02668488v1
Flavour release and rheology behavior of strawberry fatfree stirred yogurt during storage Samuel Lubbers,Nicolas Decourcelle,Nadine Vallet,Elisabeth Guichard Journal of Agricultural and Food Chemistry, 2004, 52, pp.3077-3082 Article dans une revue hal-02676740v1
Influence of aroma compounds on the mechanical properties of pectin gels Samuel Lubbers,N. Decourcelle Journal of Agricultural and Food Chemistry, 2004, 52, pp.1277-1280 Article dans une revue hal-02669576v1
Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions Nicolas Decourcelle,Samuel Lubbers,Nadine Vallet,Pascale Rondeau,Elisabeth Guichard International Dairy Journal, 2004, 14 (9), pp.783 - 789. ⟨10.1016/j.idairyj.2004.02.007⟩ Article dans une revue hal-01413574v1
The effect of sugars and pectin on flavour release from a fruit pastille model system Samuel Lubbers,E. Guichard Food Chemistry, 2003, 81, pp.269-273 Article dans une revue hal-02670309v1
The effect of glycerol on the perceived aroma of a model wine and a white wine Samuel Lubbers,C. Verret,Andrée Voilley LWT - Food Science and Technology, 2001, 34, pp.262-265 Article dans une revue hal-02674862v1
Aroma compound sorption by oak wood in a model wine G. Ramirez Ramirez,Samuel Lubbers,C. Charpentier,M. Feuillat,Andrée Voilleyet al. Journal of Agricultural and Food Chemistry, 2001, 49, pp.3893-3897 Article dans une revue hal-02683315v1
Blue cheese taste intensification in process cheese products Samuel Lubbers,Nathalie Cayot,Claude Taisant Sciences des aliments = Food science : an international journal of food science and technology, 1997, 17, pp.393-402 Article dans une revue hal-03007838v1

Communication dans un congrès (8)

Developing sustainable food: the role of consumer liking in optimization of pea yogurt Manhal Yousseef,Ilian Dobrev,Samuel Lubbers,Florence Husson,Dominique Valentin SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam Communication dans un congrès hal-02795062v1
From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer taste Manhal Yousseef,Samuel Lubbers,Dominique Valentin,Florence Husson SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam Communication dans un congrès hal-02795229v1
Identification of various retention/release behaviours of odorant molecules in dairy and pectin gels: the role of structural features Charfedinne Ayed,Samuel Lubbers,Isabelle Andriot,Yacine Merabtine,Elisabeth Guichardet al. 14. Weurman Flavour Research Symposium, Sep 2014, Cambridge, United Kingdom. 1 p Communication dans un congrès hal-01512141v1
Screening of lactic acid bacteria for fermentation of a mix of cow and pea protein Manhal Yousseef,Samuel Lubbers,Dominique Valentin,Céline Lafarge,Florence Husson Vitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p Communication dans un congrès hal-01593951v1
Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method Anne Tromelin,Samuel Lubbers,Isabelle Andriot,Elisabeth Guichard 13. Weurman Flavour Research Symposium,Special Issue Part I, University of Zaragoza - Universidad de Zaragoza (Zaragoza). ESP., Sep 2011, Zaragoza, Spain. 697 p Communication dans un congrès hal-02746776v1
QSAR/QSPR approach of aroma compounds behaviour in polysaccharide gels Anne Tromelin,Yacine Merabtine,Isabelle Andriot,Samuel Lubbers,Elisabeth Guichardet al. 12. Weurman Flavour Research Symposium, Jul 2008, Interlaken, Switzerland Communication dans un congrès hal-02757887v1
Optimisation de l'aromatisation d'un yaourt à 0 % de MG Samuel Lubbers Rencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France Communication dans un congrès hal-02762776v1
Sorption of aroma compounds to oak wood in wine ageing conditions David Chassagne,G. Ramírez,Samuel Lubbers,C. Charpentier,M. Feuillatet al. 10. Weurman flavour research symposium, Jun 2003, Beaune, France Communication dans un congrès hal-02762982v1

Poster de conférence (8)

Le stress biotique, le décorticage ou la variété influencent la présence d'off-flavors dans la farine de pois Bonastre Oliete,Samuel Lubbers,Carine Fournier,Sylvain Jeandroz,Rémi Saurel RFL#3 Rencontres Francophones Légumineuses, Feb 2021, Virtuel, France Poster de conférence hal-03165165v1
Effet de la variété sur les teneurs en métabolites secondaires dans les farines de pois Samuel Lubbers,Bonastre Oliete,Clara Philippe,Vanessa Vernoud,Richard Thompsonet al. RFL2 Rencontres Francophones Légumineuses, Oct 2018, Toulouse, France. , 2018 Poster de conférence hal-02733901v1
Release of aroma compounds from fat spread in a salivary reactor Julie J. Poette,Samuel Lubbers,Bruno Maison,Isabelle Andriot,Karine Gourratet al. 9. Wartburg Symposium on Flavor Chemistry & Biology, Apr 2010, Wartburg-Esenach, Germany. 1 p., 2010 Poster de conférence hal-02819203v1
Determination of volatiles and sensory profiles in grape juices from Gamay Samuel Lubbers,Elias Bou-Maroun,Christophe Martin,Bertrand Chatelet 9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium Poster de conférence hal-02756015v1
The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles Julie J. Poette,Samuel Lubbers,Bruno Maison,Isabelle Andriot,Karine Gourratet al. 9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, Advances and challenges in flavor chemistry & biology. Proceedings of the 9. wartburg symposium Poster de conférence hal-02754833v1
Aroma release in fat free dairy gels added or not added with pectin Yacine Merabtine,Samuel Lubbers,Isabelle Andriot,Anne Tromelin,Elisabeth Guichard Euro Food Chem 15., Jul 2009, Copenhague, Denmark. 1 p., 2009 Poster de conférence hal-02816107v1
QSAR/QSPR approach of aroma compounds behaviour in food products Anne Tromelin,Samuel Lubbers,Daniel Martinez,Elisabeth Guichard 14. European Conference on Food Chemistry (Euro Food Chem XIV), Aug 2007, Paris, France. 2007 Poster de conférence hal-02821418v1
Application of Quantitative Structure-Property Relationships (QSPR) approach to aroma release study Anne Tromelin,A. Chana-Lopez,Samuel Lubbers,Isabelle Andriot,Elisabeth Guichard 13. World Congress of Food Science and Technology (IUFOST): "Food is Life", Sep 2006, Nantes, France. 2006 Poster de conférence hal-02824150v1

Chapitre d'ouvrage (5)

Retention and release behaviours of aroma compounds in dairy and pectin gels: the role of structural features Charfedinne Ayed,Samuel Lubbers,Isabelle Andriot,Yacine Merabtine,Elisabeth Guichardet 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-01183014v1
Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method Anne Tromelin,Samuel Lubbers,Isabelle Andriot,Elisabeth Guichard Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00075-1⟩ Chapitre d'ouvrage hal-01298407v1
Determination of volatiles and sensory profile in grape juices from Gamay Samuel Lubbers,Elias Bou-Maroun,Christophe Martin,Bertrand Chatelet Hofmann, Thomas Meyerhof, Wolfgang Schieberle, Peter. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.374-381, 2010, 978-3-938896-38-9 Chapitre d'ouvrage hal-00709926v1
The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles Julie Poette,Samuel Lubbers,B. Maison,Isabelle Andriot,Karine Perninet al. Hofmann, T. ; Meyerhof, W. ; Schieberle, P. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.386-389, 2010 Chapitre d'ouvrage hal-00719384v1
Quantitative structure-property relationships approach of aroma compounds behaviour in polysaccharide gels Anne Tromelin,Yacine Merabtine,Isabelle Andriot,Samuel Lubbers,Elisabeth Guichard 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-02822513v1

Autre publication scientifique (1)

MOOC : &quot;ProtéiNNOV : Protéines végétales et Innovation Samuel Lubbers,Eliane Cases,Florence Husson,Rémi Saurel,Gérard Duc Agrosup, INRA, Eduter, Agreenium/IAVFF (Partenaires), 2018 Autre publication scientifique hal-03255077v1