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BaGaTel: an ontology driven database on food composition, transformation process, nutritional, sensory and environmental quality9. meeting of the French Society of Chemoinformatics, Nov 2019, Paris, France. 1 p., 2019
Poster de conférence
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From human to artificial mouth, from basics to resultsSensors and Actuators B: Chemical, 2010, 146 (2), pp.440-445. ⟨10.1016/j.snb.2009.11.030⟩
Article dans une revue
istex
hal-00939589v1
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Reducing salt level in food : an integrated study of salt release and perception in model and real food systemsIDF/INRA 1st International Symposium on MINERALS and DAIRY PRODUCTS, Oct 2008, Saint-Malo, France
Communication dans un congrès
hal-01195426v1
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Evolution of the composition of a selected bitter camembert cheese during ripening: release and migration of taste-active compoundsJournal of Agricultural and Food Chemistry, 2001, 49 (6), pp.2940-2947. ⟨10.1021/jf000966u⟩
Article dans une revue
istex
hal-01356540v1
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Odor intensity measurements in gas chromatography-olfactometry using cross modality matching : evaluation of training effects219. American chemical Society national meeting, Aug 1999, Nouvelle Orléans, United States
Communication dans un congrès
hal-02761355v1
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Impact of small hydrophobic and hydrophilic molecules on the flavour of goat cheese25. International Dairy Congress, Sep 1998, Aarhus, Denmark
Communication dans un congrès
hal-02767645v1
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Chewing simulation: a way to understand relationships between mastication, food breakdown and flavour release12. 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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Relating real time flavour release to sensory perception of soft cheeses10. Weurman Flavour Research Symposium, Jun 2002, Beaune, France
Communication dans un congrès
hal-02760734v1
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Determination of the taste active compounds of a goat cheese water-soluble extract9. Weurman Flavour Research Symposium, Jun 1999, Freising, Germany
Communication dans un congrès
hal-02771556v1
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Etude structurale des heterosides terpeniques du raisin4. Symposium internationl d'oenologie, Jun 1989, Bordeaux, France. pp.184-188
Communication dans un congrès
hal-02855648v1
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In vivo measurement of tongue-palate pressure during semi-solid foods consumption4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland. 1 p
Communication dans un congrès
hal-01581537v1
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Tomato and flavourTomatoes and Tomato Products Nutritional, Medicinal and Therapeutic Properties, Science Publishers, 2008, 978-1-57808-534-7
Chapitre d'ouvrage
hal-02816968v1
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Relationship between composition, sodium release and saltiness in chicken sausageIUFOST, 13. world congress of food sciences technology, Sep 2006, Nantes, France
Communication dans un congrès
hal-03372947v1
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Using cross-modal interactions to counterbalance salt reduction in solid foodsInternational Dairy Journal, 2011, 21 (2), pp.103-110. ⟨10.1016/j.idairyj.2010.09.005⟩
Article dans une revue
hal-02647298v1
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Modulation de la perception du goût salé par reformulation de matrices alimentairesInnovations Agronomiques, 2014, 36, pp.111-124
Article dans une revue
hal-02630025v1
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Use of sensors to measure In-mouth salt release during food chewingIEEE Sensors Journal, 2012, 12 (11), pp.3124-3130. ⟨10.1109/jsen.2012.2215471⟩
Article dans une revue
hal-02645126v1
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Sodium ions in model cheeses at molecular and macroscopic levelsMagnetic resonance in food science. An exciting future : Special publication No. 332, The Royal Society of Chemistry, 2011, 9-781849-732338
Chapitre d'ouvrage
hal-02807108v1
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Use of artificial vision to study masticatory kinematics: a preliminary study2. International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, Jul 2012, Beaune, France. 1 p
Communication dans un congrès
hal-02807270v1
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Saliva: a key driver of flavour release and perception in human245. national meeting of the american chemical society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States
Communication dans un congrès
hal-02745522v1
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Measuring dynamics of odorant binding to odorant binding protein under physiological conditionsProceeding of 9.Wartburg Symposium on Flavor Chemistry and Biology, Apr 2010, Eisenach, Germany
Communication dans un congrès
hal-02752813v1
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Une alternative au sel - Sel et arômes2010
Vidéo
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Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parametersAdvances and challenges in flavor chemistry & biology : Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, 3-938896-38-9 978-3-938896-38-9
Chapitre d'ouvrage
hal-02820784v1
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Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters9. Wartburg Symposium on Flavor Chemistry & Biology, Apr 2010, Wartburg-Esenach, Germany. , 1 p., 2010
Poster de conférence
hal-02820626v1
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Odor-induced change in saltiness: Enhancement of salt perception with salt-associated aroma7. Pangborn sensory science symposium, Aug 2007, Minneapolis, United States. 1 p., 2007
Poster de conférence
hal-03321155v1
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A method to evaluate chewing efficiency in infants through food bolus characterization: A preliminary studyJournal of Texture Studies, 2015, 46 (2), pp.113-119. ⟨10.1111/jtxs.12116⟩
Article dans une revue
istex
hal-01208112v1
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In-mouth mechanisms leading to flavor release and perception.Critical Reviews in Food Science and Nutrition, 2011, 51 (1), pp.67-90. ⟨10.1080/10408390903044693⟩
Article dans une revue
hal-00823384v1
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Structure and composition of flavoured model cheeses impact on sodium and aroma releaseBiopolymeres' 2010, Dec 2010, Le Croisic, France. 21 p
Communication dans un congrès
hal-00913305v1
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Food composition and oral processing influencing flavour release and perceptionTaste and flavour seminar, Apr 2013, Göteborg, Sweden. 67 p
Communication dans un congrès
hal-00939811v1
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Binding of Na+ ions to proteins: Effect on taste perceptionFood Hydrocolloids, 2015, 51, pp.33-40. ⟨10.1016/j.foodhyd.2015.05.003⟩
Article dans une revue
hal-01207467v1
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Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gelsFood Chemistry, 2016, 207, pp.101 - 106. ⟨10.1016/j.foodchem.2016.03.066⟩
Article dans une revue
hal-01394942v1
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