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Mechanistic modeling of the digestion of dairy solutions and gels as compared with mini-pig in vivo data
Steven Le Feunteun
,
Florence Barbe
,
Isabelle Souchon
,
Didier Dupont
,
Béatrice Laroche
1 st international conference on food Digestion, Mar 2012, Cesena, Italy. Cost Infogest, 2012
Conference poster
hal-01191229v1
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Construire une offre alimentaire plus saine, durable et appréciée des consommateurs : cartographie multicritère du marché français des pizzas
Isabelle Souchon
,
Caroline Pénicaud
,
Julien Delarue
,
Louis Georges Soler
,
Anne Saint Eve
JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France
Conference papers
hal-02268929v1
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Sensory drivers of consumer perception of naturalness, nutritional and environmental qualities: inventory of Pizzas in France
Anne Saint Eve
,
Julien Delarue
,
Caroline Pénicaud
,
Marynella Thiel
,
Louis Georges Soler
,
et al.
12. Pangborn Sensory Science Symposium (Pangborn 2017), Aug 2017, Providence, United States
Conference papers
hal-02266909v1
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Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices
Adeline Cortesi
,
Marine Colpaert
,
Anne Saint-Eve
,
Bastien Maurice
,
Gwenola Yannou-Le Bris
,
et al.
Journal articles
hal-04143509v1
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Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages
Anne Saint Eve
,
Isabelle Délérist
,
Elodie Aubin
,
Etienne Semon
,
Gilles Feron
,
et al.
Journal articles
hal-01195427v1
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Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water
Mirela Kopjar
,
Isabelle Andriot
,
Anne Saint Eve
,
Isabelle Souchon
,
Elisabeth Guichard
Journal of the Science of Food and Agriculture, 2010, 90 (8), pp.1285-1292. ⟨10.1002/jsfa.3929⟩
Journal articles
istex
hal-01195445v1
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Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels
Anne Saint-Eve
,
Samuel Atlan
,
Isabelle Déléris
,
Elisabeth Guichard
,
Etienne Sémon
,
et al.
Conference papers
hal-03373032v1
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Consumer preferences for new fermented food products that mix animal and plant protein sources
Anne Saint-Eve
,
Françoise Irlinger
,
Caroline Pénicaud
,
Isabelle Souchon
,
Stéphan Marette
Journal articles
hal-03938233v1
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A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics
Artemio Plana-Fattori
,
Ioan-Cristian Trelea
,
Jean-Francois Le Page
,
Isabelle Souchon
,
Philippe Pollien
,
et al.
Journal articles
hal-01123063v1
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Effect of the structure of model matrices on in vitro proteolysis and lipolysis kinetics observed using the INFOGEST recommendations and a pH-Stat method
Damien Mat
,
Steven Le Feunteun
,
Camille Michon
,
Isabelle Souchon
4. International Conference of Food Digestion, Mar 2015, Naples, Italy
Conference papers
hal-01648182v1
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Mechanistic models predict in vivo aroma compound release during masticated and non-masticated food consumption: impact of product and physiological properties (présentation orale)
Ioan Cristian Tréléa
,
Isabelle Déléris
,
Anne Saint-Eve
,
Isabelle Souchon
Food Structures, Digestion & Health Conference, 2013, Melbourne, Australia
Conference papers
hal-01598179v1
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In vitro, in vivo and modelling approaches to explain the dynamics of salty perception of model dairy products (communication orale)
Anne Saint-Eve
,
Maud Panouille
,
Clément De Loubens
,
Isabelle Déléris
,
Ioan Cristian Tréléa
,
et al.
EUROSENSE - 5th European Conference on Sensory and Consumer Research, 2012, Berne, Switzerland
Conference papers
hal-01598189v1
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Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods
Audrey Cosson
,
Isabelle Souchon
,
Julia Richard
,
Nicolas Descamps
,
Anne Saint-Eve
Journal articles
hal-03087739v1
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The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments
Salma Ben Harb
,
Maud M. Panouille
,
Delphine Huc-Mathis
,
Gabrielle Moulin
,
Anne Saint Eve
,
et al.
Journal articles
hal-02628698v1
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La qualité des aliments d'origine animale selon les conditions de production et de transformation. Synthèse de l'Expertise scientifique collective
Sophie Prache
,
Veronique Sante-Lhoutellier
,
Camille Adamiec
,
Thierry Astruc
,
Elisabeth Baéza
,
et al.
[0] INRAE. 2020, 112 p
Reports
hal-02934505v2
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Lipo-Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota Composition
Marion M. Oberli
,
Véronique Douard
,
Martin Beaumont
,
Daphné Jaoui
,
Fabienne Devime
,
et al.
Journal articles
hal-01619023v1
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A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavour release
Clément de Loubens
,
Albert Magnin
,
Marion Doyennette
,
Ioan Cristian Tréléa
,
Isabelle Souchon
Journal articles
hal-00840827v1
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Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability
Didier Dupont
,
Steven Le Feunteun
,
S. Marze
,
Isabelle Souchon
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.83-90. ⟨10.1016/j.ifset.2017.10.005⟩
Journal articles
hal-03615663v1
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Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes
A. Cosson
,
E. Meudec
,
C. Ginies
,
A. Danel
,
P. Lieben
,
et al.
Journal articles
hal-03607206v1
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Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools
Audrey Cosson
,
Lydie Oliveira Correia
,
Nicolas Descamps
,
Anne Saint-Eve
,
Isabelle Souchon
Journal articles
hal-03517046v1
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Design of palatable and healthy foods: mathematical modeling of in-mouth flavor release as a tool to help in formulation of less fat and salty foods (présentation orale)
Isabelle Souchon
,
Ioan Cristian Tréléa
,
Marion Doyennette
,
Clément De Loubens
,
Isabelle Déléris
,
et al.
IFT12 - Institute of Food Research Annual Meeting, 2012, Las Vegas, Nevada, USA, Unknown Region
Conference papers
hal-01598188v1
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Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
Audrey Cosson
,
David Blumenthal
,
Nicolas Descamps
,
Isabelle Souchon
,
Anne Saint-Eve
Journal articles
hal-03639299v1
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Vapour–liquid equilibria of aroma compounds in hydroalcoholic solutions: Measurements with a recirculation method and modelling with the NRTL and COSMO-SAC approaches
Violaine Athès
,
Patrice Paricaud
,
Mohammed Ellaite
,
Isabelle Souchon
,
Walter Fürst
Journal articles
istex
hal-01153461v1
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Designing emulsion-type food structures to modulate lipid and protein digestion
Damien Mat
,
Steven Le Feunteun
,
Isabelle Souchon
,
Camille Michon
3.International Conference on Food Structures, Digestion and Health, Oct 2015, Wellington, New Zealand
Conference papers
hal-01646889v1
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In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids
Damien Mat
,
Steven Le Feunteun
,
Camille Michon
,
Isabelle Souchon
Journal articles
hal-01384421v1
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Diffusion of aroma compounds in stirred yogurts with different complex viscosities
Isabelle Deleris
,
Clementine Lauverjat
,
Ioan-Cristian Trelea
,
Isabelle Souchon
Journal articles
istex
hal-01313363v1
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Validation of a new in vitro dynamic system to simulate infant digestion
Olivia Ménard
,
Thomas Cattenoz
,
Herve Guillemin
,
Isabelle Souchon
,
Amélie Deglaire
,
et al.
Journal articles
hal-01195471v1
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Corrigendum to ‘Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation’ [LWT-Food Science and Technology 141 (2021) 110918]
Muhammad Syahmeer How
,
Jim Jones
,
Marco Morgenstern
,
Eli Gray-Stuart
,
John Bronlund
,
et al.
Journal articles
hal-03250532v1
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The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions
Marion Doyennette
,
Isabelle Deleris
,
Anne Saint Eve
,
Aurélie Gasiglia
,
Isabelle Souchon
,
et al.
Journal articles
hal-01003263v1
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Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods
Ioan-Cristian Trelea
,
Samuel Atlan
,
Isabelle Deleris
,
Anne Saint-Eve
,
Michele Marin
,
et al.
Journal articles
hal-01313374v1
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