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Influence of Cheese Composition on Aroma Content, Release, and Perception
Andriot, Isabelle, Septier, Chantal, Peltier, Caroline, Noirot, Elodie, Barbet, Pascal, Palme, Romain, Arnould, Céline, Buchin, Solange, Salles, Christian
Published in Molecules (Basel, Switzerland) (01.07.2024)
Published in Molecules (Basel, Switzerland) (01.07.2024)
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Combined effect of cheese characteristics and food oral processing on in vivo aroma release
Repoux, Marie, Labouré, Hélène, Courcoux, Philippe, Andriot, Isabelle, Sémon, Étienne, Yven, Claude, Feron, Gilles, Guichard, Elisabeth
Published in Flavour and fragrance journal (01.11.2012)
Published in Flavour and fragrance journal (01.11.2012)
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Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa
Ployon, Sarah, Brulé, Marine, Andriot, Isabelle, Morzel, Martine, Canon, Francis
Published in Food chemistry (15.07.2020)
Published in Food chemistry (15.07.2020)
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Binding of Na+ ions to proteins: Effect on taste perception
Mosca, Ana Carolina, Andriot, Isabelle, Guichard, Elisabeth, Salles, Christian
Published in Food hydrocolloids (01.10.2015)
Published in Food hydrocolloids (01.10.2015)
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Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry
Pittari, Elisabetta, Piombino, Paola, Andriot, Isabelle, Cheynier, Véronique, Cordelle, Sylvie, Feron, Gilles, Gourrat, Karine, Le Quéré, Jean-Luc, Meudec, Emmanuelle, Moio, Luigi, Neiers, Fabrice, Schlich, Pascal, Canon, Francis
Published in Food chemistry (15.03.2022)
Published in Food chemistry (15.03.2022)
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Automatic pre‐treatment and multiblock analysis of flavor release and sensory temporal data simultaneously collected in vivo
Peltier, Caroline, Visalli, Michel, Labouré, Hélène, Hélard, Cantin, Andriot, Isabelle, Cordelle, Sylvie, Le Quéré, Jean-Luc, Schlich, Pascal
Published in Journal of chemometrics (01.05.2024)
Published in Journal of chemometrics (01.05.2024)
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The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content
Boisard, Lauriane, Andriot, Isabelle, Martin, Christophe, Septier, Chantal, Boissard, Vanessa, Salles, Christian, Guichard, Elisabeth
Published in Food chemistry (15.02.2014)
Published in Food chemistry (15.02.2014)
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Automatic pretreatment and multiblock analysis of flavor release and sensory temporal data simultaneously collected in vivo
Peltier, Caroline, Visalli, Michel, Labouré, Hélène, Hélard, Cantin, Andriot, Isabelle, Cordelle, Sylvie, Le Quéré, Jean‐Luc, Schlich, Pascal
Published in Journal of chemometrics (01.05.2024)
Published in Journal of chemometrics (01.05.2024)
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Dedicated odor-taste stimulation design for fMRI flavor studies
Santoyo-Zedillo, Marianela, Andriot, Isabelle, Lucchi, Géraldine, Pacheco-Lopez, Gustavo, Escalona-Buendía, Héctor, Thomas-Danguin, Thierry, Sinding, Charlotte
Published in Journal of neuroscience methods (01.06.2023)
Published in Journal of neuroscience methods (01.06.2023)
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Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines
Arvisenet, Gaëlle, Ballester, Jordi, Ayed, Charfedinne, Sémon, Etienne, Andriot, Isabelle, Le Quere, Jean-Luc, Guichard, Elisabeth
Published in Food quality and preference (01.01.2019)
Published in Food quality and preference (01.01.2019)
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Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences
Deuscher, Zoé, Andriot, Isabelle, Sémon, Etienne, Repoux, Marie, Preys, Sébastien, Roger, Jean‐Michel, Boulanger, Renaud, Labouré, Hélène, Le Quéré, Jean‐Luc
Published in Journal of mass spectrometry. (01.01.2019)
Published in Journal of mass spectrometry. (01.01.2019)
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Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients
Boisard, Lauriane, Andriot, Isabelle, Arnould, Christine, Achilleos, Christine, Salles, Christian, Guichard, Elisabeth
Published in Food chemistry (15.01.2013)
Published in Food chemistry (15.01.2013)
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Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels
Ayed, Charfedinne, Lubbers, Samuel, Andriot, Isabelle, Merabtine, Yacine, Guichard, Elisabeth, Tromelin, Anne
Published in Food research international (01.08.2014)
Published in Food research international (01.08.2014)
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Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
Menis-Henrique, Michele Eliza Cortazzo, Janzantti, Natália Soares, Andriot, Isabelle, Sémon, Etienne, Berdeaux, Olivier, Schlich, Pascal, Conti-Silva, Ana Carolina
Published in Food science & technology (01.05.2019)
Published in Food science & technology (01.05.2019)
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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]
Repoux, Marie, Labouré, Hélène, Courcoux, Philippe, Andriot, Isabelle, Sémon, Etienne, Yven, Claude C., Feron, Gilles, Guichard, Elisabeth, Gigot, Vincent
Published in Flavour and fragrance journal (01.01.2020)
Published in Flavour and fragrance journal (01.01.2020)
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Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences
Deuscher, Zoé, Andriot, Isabelle, Sémon, Etienne, Repoux, Marie, Preys, Sébastien, Roger, Jean‐Michel, Boulanger, Renaud, Labouré, Hélène, Le Quéré, Jean‐Luc
Published in Journal of mass spectrometry. (01.01.2019)
Published in Journal of mass spectrometry. (01.01.2019)
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Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels
Ribeiro, Jéssica C. Bigaski, Granato, Daniel, Masson, Maria Lucia, Andriot, Isabelle, Mosca, Ana Carolina, Salles, Christian, Guichard, Elisabeth
Published in Food chemistry (15.09.2016)
Published in Food chemistry (15.09.2016)
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Combined heterogeneous distribution of salt and aroma in food enhances salt perception
Emorine, Marion, Septier, Chantal, Andriot, Isabelle, Martin, Christophe, Salles, Christian, Thomas-Danguin, Thierry
Published in Food & function (01.05.2015)
Published in Food & function (01.05.2015)
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