E-LIB Suche - Ergebnisse für: Saint-Eve, A.

1

On the rheological and sensory properties of a novel natura..:

Bugarin-Castillo, Y. ; Bou-Fadel, P. ; Mohamed-Ismail, S....
European Journal of Pharmaceutical Sciences. 199 (2024) - p. 106802 , 2024

Link: https://doi.org/10.1016/..

2

Tailoring the Properties of Pea-Enriched Soft Cakes Using a..:

Monnet, A. F. ; Saint-Eve, A. ; Michon, C....
Food and Bioprocess Technology. 15 (2022) 2 - p. 459-473 , 2022

Link: https://doi.org/10.1007/..

3

Identification and quantification of key phytochemicals in ..:

Cosson, A. ; Meudec, E. ; Ginies, C....
Food Chemistry. 385 (2022) - p. 132615 , 2022

Link: https://doi.org/10.1016/..

4

Impact des déterminants sensoriels et des informations nutr..:

Saint-Eve, A. ; Boukaïba, E. ; Maurice, B....
Nutrition Clinique et Métabolisme. 33 (2019) 1 - p. 40 , 2019

Link: https://doi.org/10.1016/..

5

The rheological and microstructural properties of pea, milk..:

Ben-Harb, S. ; Panouillé, M. ; Huc-Mathis, D....
Food Hydrocolloids. 77 (2018) - p. 75-84 , 2018

Link: https://doi.org/10.1016/..

6

Gaining deeper insight into aroma perception: An integrativ..:

Jourdren, S. ; Saint-Eve, A. ; Pollet, B....
Food Research International. 92 (2017) - p. 119-127 , 2017

Link: https://doi.org/10.1016/..

7

Breakdown pathways during oral processing of different brea..:

Jourdren, S. ; Panouillé, M. ; Saint-Eve, A....
Food & Function. 7 (2016) 3 - p. 1446-1457 , 2016

Link: https://doi.org/10.1039/..

8

Respective impact of bread structure and oral processing on..:

Jourdren, S. ; Saint-Eve, A. ; Panouillé, M....
Food Research International. 87 (2016) - p. 142-151 , 2016

Link: https://doi.org/10.1016/..

9

Oral processing and bolus properties drive the dynamics of ..:

Panouillé, M. ; Saint-Eve, A. ; Déléris, I...
Food Research International. 62 (2014) - p. 238-246 , 2014

Link: https://doi.org/10.1016/..

10

Impact of Swallowing on the Dynamics of Aroma Release and P..:

Deleris, I. ; Saint-Eve, A. ; Guo, Y....
Chemical Senses. 36 (2011) 8 - p. 701-713 , 2011

Link: https://doi.org/10.1093/..

11

The dynamics of aroma compound transfer properties in chees..:

Doyennette, M. ; Déléris, I. ; Saint-Eve, A....
Food Research International. 44 (2011) 10 - p. 3174-3181 , 2011

Link: https://doi.org/10.1016/..

12

Relationships between saliva and food bolus properties from..:

Drago, S.R. ; Panouillé, M. ; Saint-Eve, A....
Food Hydrocolloids. 25 (2011) 4 - p. 659-667 , 2011

Link: https://doi.org/10.1016/..

13

Mechanistic model of in vitro salt release from model dairy..:

de Loubens, C. ; Panouillé, M. ; Saint-Eve, A....
Journal of Food Engineering. 105 (2011) 1 - p. 161-168 , 2011

Link: https://doi.org/10.1016/..

14

How trigeminal, taste and aroma perceptions are affected in..:

Saint-Eve, A. ; Déléris, I. ; Feron, G....
Food Quality and Preference. 21 (2010) 8 - p. 1026-1033 , 2010

Link: https://doi.org/10.1016/..

15

Quality changes in yogurt during storage in different packa..:

Saint-Eve, A. ; Lévy, C. ; Le Moigne, M...
Food Chemistry. 110 (2008) 2 - p. 285-293 , 2008

Link: https://doi.org/10.1016/..