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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Journal Article
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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Journal Article
Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release
Boisard, Lauriane, Tournier, Carole, Sémon, Etienne, Noirot, Elodie, Guichard, Elisabeth, Salles, Christian
Published in Flavour and fragrance journal (01.03.2014)
Published in Flavour and fragrance journal (01.03.2014)
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Journal Article
Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State
Brondel, Laurent, Yven, Claude, Sémon, Etienne, Salles, Christian, Guichard, Elisabeth, Boisard, Lauriane
Published in Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium (2014)
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Published in Flavour Science : Proceedings from XIII Weurman Flavour Research Symposium (2014)
Reference
Strategies to enhance saltiness in food involving cross modal interactions
Thomas-Danguin, Thierry, Lawrence, Genica, Emorine, Marion, Nasri, Nizar, Boisard, Lauriane, Guichard, Elisabeth, Salles, Christian
Published in (245)2013; 245. National Meeting of the American Chemical Society (ACS), Nouvelle-Orléans, Louisiane, USA, 2013-04-07-2013-04-11 (2013)
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Published in (245)2013; 245. National Meeting of the American Chemical Society (ACS), Nouvelle-Orléans, Louisiane, USA, 2013-04-07-2013-04-11 (2013)
Conference Proceeding
Dynamics of Aroma Release during Cheese Consumption: Influence of the Physiological State
Boisard, Lauriane, Semon, Etienne, Brondel, Laurent, Yven, Claude, Salles, Christian, Guichard, Elisabeth
Published in Flavour Science - Proceedings from XIII Weurman Flavour Research Symposium (2014)
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Published in Flavour Science - Proceedings from XIII Weurman Flavour Research Symposium (2014)
Book Chapter
Strategies to enhance saltiness in food involving cross modal interactions
Thomas-Danguin , Thierry (INRA , Dijon (France). UMR 1324 Centre des Sciences du Goût et de l'Alimentation ), Lawrence , Genica (INRA , Dijon (France). UMR 1324 Centre des Sciences du Goût et de l'Alimentation ), Emorine , Marion (INRA , Dijon (France). UMR 1324 Centre des Sciences du Goût et de l'Alimentation ), Nasri , Nizar (INRA , Dijon (France). UMR 1324 Centre des Sciences du Goût et de l'Alimentation ), Boisard , Lauriane (INRA , Dijon (France). UMR 1324 Centre des Sciences du Goût et de l'Alimentation ), Guichard , Elisabeth (INRA , Dijon (France). UMR 1324 Centre des Sciences du Goût et de l'Alimentation ), Salles , Christian (INRA , Dijon (France). UMR 1324 Centre des Sciences du Goût et de l'Alimentation )
Year of Publication 2013
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Year of Publication 2013
Conference Proceeding