Recherche - Archive ouverte HAL Accéder directement au contenu

Filtrer vos résultats

12 Résultats
authFullName_s : Claude C. Yven

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.
Food Research International, 2013, 54 (2), pp.1455-1462. ⟨10.1016/j.foodres.2013.09.041⟩
Article dans une revue hal-00939815v1

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

Aroma release and chewing activity during eating different model cheeses

Maria Amparo Tarrega , Claude C. Yven , Etienne Semon , Christian Salles
5. NIZO Dairy Conference - Prospects for Falvour Formation and Perception, Jun 2007, Papendal, Netherlands. ⟨10.1016/j.idairyj.2007.09.008⟩
Communication dans un congrès istex hal-02824140v1

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.
Journal of Texture Studies, 2012, 43 (4), pp.309-318. ⟨10.1111/j.1745-4603.2011.00340.x⟩
Article dans une revue istex hal-00722919v1

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

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
International Dairy Journal, 2011, 21 (5), pp.358-364. ⟨10.1016/j.idairyj.2010.12.010⟩
Article dans une revue hal-02648189v1

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

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.
Journal of Food Engineering, 2010, 101 (1), pp.85-91. ⟨10.1016/j.jfoodeng.2010.06.012⟩
Article dans une revue hal-02668582v1

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.
International Dairy Journal, 2008, 18 (9), pp.956-963. ⟨10.1016/j.idairyj.2008.03.015⟩
Article dans une revue istex hal-02665615v1

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.
Flavour and Fragrance Journal, 2020, 35 (1), pp.124-124. ⟨10.1002/ffj.3556⟩
Article dans une revue hal-02865874v1

Aroma release and chewing activity during eating different model cheeses

Maria Amparo Tarrega , Claude C. Yven , Etienne Semon , Christian Salles
International Dairy Journal, 2008, 18 (8), pp.849-857. ⟨10.1016/j.idairyj.2007.09.008⟩
Article dans une revue istex hal-02660879v1

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.
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-02816894v1