Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods
Lotfi L. Hedjazi
,
Sofiane S. Guessasma
,
Claude C. Yven
,
Guy G. Della Valle
,
Christian Salles
et al.
Article dans une revue
hal-00939815v1
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Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology
Elisabeth Guichard
,
Marie Repoux
,
Etienne Semon
,
Hélène Labouré
,
Claude C. Yven
et al.
9. Wartburg symposium on flavour chemistry and biology , Apr 2010, Eisenach, United Kingdom. pp.179-184
Communication dans un congrès
hal-02755025v1
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Aroma release and chewing activity during eating different model cheeses
Maria Amparo Tarrega
,
Claude C. Yven
,
Etienne Semon
,
Christian Salles
Communication dans un congrès
istex
hal-02824140v1
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Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold
Claude C. Yven
,
Jérémy Patarin
,
Albert Magnin
,
Hélène Labouré
,
Marie Repoux
et al.
Article dans une revue
istex
hal-00722919v1
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Chewing simulation: a way to understand relationships between mastication, food breakdown and flavour release
Christian Salles
,
Claude C. Yven
,
Maria Amparo M. A. Tarrega Guillem
,
Etienne Semon
,
Sofiane Guessasma
et al.
12. Weurman Flavour Research Symposium , Labo/service de l'auteur, Ville service., Jul 2008, Interlaken, Switzerland
Communication dans un congrès
hal-02758459v1
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In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation
Maria Amparo M. A. Tarrega Guillem
,
Claude C. Yven
,
Etienne Semon
,
Christian Salles
Article dans une revue
hal-02648189v1
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Chewing simulation as a tool for understanding food oral processing
Claude C. Yven
,
Maria Amparo M. A. Tarrega Guillem
,
Etienne Semon
,
Patrick P. Mielle
,
Sofiane Guessasma
et al.
International conference on food oral processing - Physics, physiology and psychology of eating , Jul 2010, Leeds, United Kingdom. 1 p., 2010
Poster de conférence
hal-02821766v1
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The role of mechanical properties of brittle airy foods on the masticatory performance: experimental and modelling approches
Claude C. Yven
,
Sofiane Guessasma
,
Laurent Chaunier
,
Guy G. Della Valle
,
Christian Salles
et al.
Article dans une revue
hal-02668582v1
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In vivo sodium release related to salty perception during eating model cheeses of different textures
van Anh Phan
,
Claude C. Yven
,
Genica G. Lawrence
,
Claire Chabanet
,
Jean-Michel Reparet
et al.
Article dans une revue
istex
hal-02665615v1
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Erratum to "Combined effect of cheese characteristics and food oral processing on in vivo aroma release" [Flavour Frag. J. 27 (2012) 414-423]
Marie Repoux
,
Hélène Labouré
,
Philippe Courcoux
,
Isabelle Andriot
,
Etienne Sémon
et al.
Article dans une revue
hal-02865874v1
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Aroma release and chewing activity during eating different model cheeses
Maria Amparo Tarrega
,
Claude C. Yven
,
Etienne Semon
,
Christian Salles
Article dans une revue
istex
hal-02660879v1
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Chewing simulation: a way to understand the relationships between mastication, food breakdown and flavour release
Claude C. Yven
,
Maria Amparo M. A. Tarrega Guillem
,
Etienne Semon
,
Sofiane Guessasma
,
Christian Salles
et al.
Chapitre d'ouvrage
hal-02816894v1
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