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Labouré, Hélène
245
results:
Search for persons
X
Format
Online (245)
Mediatypes
Articles (Online) (27)
Bookchapter (Online) (3)
OpenAccess-fulltext (215)
Languages
english (208)
french (37)
Sorted by: Relevance
Sorted by: Year
?
1
Insights to Study, Understand and Manage Extruded Dry Pet F..:
Le Guillas, Gautier
;
Vanacker, Pascal
;
Salles, Christian
.
Animals. 14 (2024) 7 - p. 1095 , 2024
Link:
https://doi.org/10.3390/..
?
2
Automatic pretreatment and multiblock analysis of flavor re..:
Peltier, Caroline
;
Visalli, Michel
;
Labouré, Hélène
...
Journal of Chemometrics. 38 (2022) 5 - p. , 2022
Link:
https://doi.org/10.1002/..
?
3
Multi-block classification of chocolate and cocoa samples i..:
Biancolillo, Alessandra
;
Preys, Sebastien
;
Gaci, Belal
...
Food Chemistry. 340 (2021) - p. 127904 , 2021
Link:
https://doi.org/10.1016/..
?
4
Key Aroma Compounds of Dark Chocolates Differing in Organol..:
Deuscher, Zoé
;
Gourrat, Karine
;
Repoux, Marie
...
Molecules. 25 (2020) 8 - p. 1809 , 2020
Link:
https://doi.org/10.3390/..
?
5
Volatile compounds profiling by using proton transfer react..:
Deuscher, Zoé
;
Andriot, Isabelle
;
Sémon, Etienne
...
Journal of Mass Spectrometry. 54 (2019) 1 - p. 92-119 , 2019
Link:
https://doi.org/10.1002/..
?
6
Volatile compounds profiling by using proton transfer react..:
Deuscher, Zoé
;
Andriot, Isabelle
;
Sémon, Etienne
...
Journal of Mass Spectrometry. 54 (2019) 1 - p. , 2019
Link:
https://doi.org/10.1002/..
?
7
Impact of blade tenderization, marinade and cooking tempera..:
Vandenberghe-Descamps, Mathilde
;
Sulmont-Rossé, Claire
;
Septier, Chantal
...
Meat Science. 145 (2018) - p. 86-93 , 2018
Link:
https://doi.org/10.1016/..
?
8
Oral comfort: A new concept to understand elderly people's ..:
Vandenberghe-Descamps, Mathilde
;
Labouré, Hélène
;
Septier, Chantal
..
Food Quality and Preference. 70 (2018) - p. 57-67 , 2018
Link:
https://doi.org/10.1016/..
?
9
Providing choice and/or variety during a meal: Impact on ve..:
Parizel, Odile
;
Labouré, Hélène
;
Marsset-Baglieri, Agnès
..
Appetite. 108 (2017) - p. 391-398 , 2017
Link:
https://doi.org/10.1016/..
?
10
Using food comfortability to compare food's sensory charact..:
Vandenberghe‐Descamps, Mathilde
;
Sulmont‐Rossé, Claire
;
Septier, Chantal
..
Journal of Texture Studies. 48 (2017) 4 - p. 280-287 , 2017
Link:
https://doi.org/10.1111/..
?
11
The basal free fatty acid concentration in human saliva is ..:
Neyraud, Eric
;
Cabaret, Stéphanie
;
Brignot, Hélène
...
Scientific Reports. 7 (2017) 1 - p. , 2017
Link:
https://doi.org/10.1038/..
?
12
The degree of processing of foods which are most widely con..:
Fardet, Anthony
;
Méjean, Caroline
;
Labouré, Hélène
..
Food & Function. 8 (2017) 2 - p. 651-658 , 2017
Link:
https://doi.org/10.1039/..
?
13
Salivary Flow Decreases in Healthy Elderly People Independe..:
Vandenberghe‐Descamps, Mathilde
;
Labouré, Hélène
;
Prot, Aurélie
...
Journal of Texture Studies. 47 (2016) 4 - p. 353-360 , 2016
Link:
https://doi.org/10.1111/..
?
14
The structure of a food product assortment modulates the ef..:
Parizel, Odile
;
Sulmont-Rossé, Claire
;
Fromentin, Gilles
...
Appetite. 104 (2016) - p. 44-51 , 2016
Link:
https://doi.org/10.1016/..
?
15
List of Contributors:
, In:
Flavour Science
,
Acree, Terry E.
;
Aguera, Evelyne
;
Ahola, Johanna K.
... - p. xix-xliv , 2014
Link:
https://doi.org/10.1016/..
1-15