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Can instrumental characterization help predicting sour taste perception in sourdough bread?

 Héliciane Clément , Cécile Rannou , Hubert Chiron , Philippe Courcoux , Maren Bonnand-Ducasse , et al.
7th International Symposium on Sourdough, Jun 2018, Cork, Ireland
Communication dans un congrès hal-01883822v1
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A multisensory approach to study texture and flavour perception in low-fat yogurts

 Hanna Lesme , Cécile Rannou , Clémence Alleaume , L Lopez Torrez , S Dalmas , et al.
32. EFFoST International Conference, Nov 2018, Nantes, France. , 2018
Poster de conférence hal-01887278v1

Impact of formulation on children acceptance of salt reduced-foods

 Cécile Rannou , Florence Texier , Philippe Courcoux , Véronique Cariou , Carole Prost
11th Pangborn Sensory Science Symposium, Aug 2015, Goteborg, Sweden
Poster de conférence hal-01938476v1

Effect of Salt Reduction on Children's Acceptance of Bread

 Cécile Rannou , Florence Texier , Cécile Marzin , Sophie Nicklaus , Véronique Cariou , et al.
Journal of Food Science, 2018, 83 (8), pp.2204 - 2211. ⟨10.1111/1750-3841.14280⟩
Article dans une revue hal-01938169v1

Study of the frozen part-baked bread odour

 Cécile Rannou , Emmanuel Vanzeveren , Philippe Courcoux , Alain Le Bail , Carole Prost
C&E Spring Meeting Consumer Driven Cereal Innovation: Where Science Meets Industry, May 2007, Montpellier, France
Poster de conférence hal-02053972v1

Odour quality of spray-dried hens’ egg powders: The influence of composition, processing and storage conditions

 Cécile Rannou , Florence Texier , Michelle Moreau , Philippe Courcoux , Anne Meynier , et al.
Food Chemistry, 2013, 138 (2-3), pp.905 - 914. ⟨10.1016/j.foodchem.2012.11.090⟩
Article dans une revue istex hal-01838321v1

n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation?

 Anne Meynier , C. Leborgne , Michelle Viau , Pierre Schuck , Michel Guichardant , et al.
Food Chemistry, 2014, 153, pp.94-100. ⟨10.1016/j.foodchem.2013.12.028⟩
Article dans une revue hal-01209532v1

Consumer facial expression as indicator of food acceptability: A biscuits exploratory study

 Clément Catanéo , Guus Bongers , Philippe Courcoux , Hanna Lesme , Carole Prost , et al.
13th Pangborn Sensory Science Symposium International, Jul 2019, Edinburgh, United Kingdom
Poster de conférence hal-02328129v1

Influence of salt reduction on flavour release in ready-to-eat meal

 Cécile Rannou , Florence Texier , Philippe Courcoux , Véronique Cariou , Carole Prost
Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium., 2018
Chapitre d'ouvrage hal-02573011v1

Temporal Dominance of Sensations applied to off-flavour reduction of nutritional spirulina foods using aromatic masking strategy

 Cécile Rannou , Laura Caroli , Gladys Amouzou , Lizeth Lopez-Torres , Carole Prost , et al.
13th Pangborn Sensory Science Symposium International, Jul 2019, Edinburgh, United Kingdom
Poster de conférence hal-02328237v1

Impact of exopoysaccharide producing starter culture on the volatolomic profile of fermented milk products

 Mohammad Khairul Alam , Cécile Rannou , Cécile Marzin , Roberta Prete , Perla Carlo , et al.
Analytics 2022, Sep 2022, Nantes, France
Poster de conférence hal-03971150v1

Sourdough and its contribution to bread aroma: an overview

 Carole Prost , Cécile Pétel , Héliciane Clément , Cécile Rannou
6th Sourdough Symposium: Understanding Natural Complexity, Sep 2015, Nantes, France
Communication dans un congrès hal-01938369v1
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Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

 Hanna Lesme , Clémence Alleaume , Said Bouhallab , Marie-Hélène Famelart , Cécile Marzin , et al.
Food Research International, 2020, 136, pp.109491. ⟨10.1016/j.foodres.2020.109491⟩
Article dans une revue hal-02976249v1
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Impact of whey protein aggregates on texture perception in yogurts

 Hanna Lesme , Cécile Rannou , Catherine Loisel , Delphine Queveau , Marie-Hélène Famelart , et al.
Colloque Biopolymers 2017 (2017-11-29-2017-12-01) Nantes (FRA)., Nov 2017, Nantes, France. , 2017
Poster de conférence hal-01698129v1

A multisensory approach to study texture and flavor perception in semi-solid food products

 Hanna Lesme , Philippe Courcoux , Clémence Alleaume , Said Bouhallab , Marie-Hélène Famelart , et al.
13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. , 2019
Poster de conférence hal-02334240v1

How comprehensive GC is a useful tool to elucidate food aroma analysis? Focus on Bread, Petfood and Smoke for Food

 Laurent Lethuaut , Clément Catanéo , Araceli Marquez-Haury , Cécile Rannou , Thierry Sérot , et al.
First european comprehensive GCxGC Workshop, Jun 2009, Amsterdam, Netherlands
Communication dans un congrès hal-01938457v1

To what extent protein-flavour binding has an impact on flavour perception in low-fat yogurts?

 Hanna Lesme , Cécile Rannou , Clémence Alleaume , Marie-Hélène Famelart , Said Bouhallab , et al.
Eurosense, Sep 2018, Vérone, Italy. , 2018
Poster de conférence hal-01887279v1

Influence of salt reduction on flavour release in ready-to-eat meal

 Cécile Rannou , Florence Texier , Philippe Courcoux , Véronique Cariou , Carole Prost
15th Weurman flavour research symposium, Sep 2017, Graz, Austria. 15th Weurman flavour research symposium, 2017
Poster de conférence hal-01962001v1

GC-GOOD: A technique to evaluate the contribution of molecules to a global extract-Application to bread extracts

 Cécile Rannou , Philippe Courcoux , Florence Texier , Emmanuel Vanzeveren , Alain Le Bail , et al.
IUFoST Food is Life, Sep 2006, Nantes, France
Poster de conférence hal-02053978v1

Combination of paired preference test and comparative CATA to assess preference and drivers of liking for consumers

 Cécile Rannou , Evelyne Vigneau , Suzanne Bastian , Philippe Courcoux , Clément Catanéo
13th Pangborn Sensory Science Symposium International, Jul 2019, Edinburgh, United Kingdom
Poster de conférence hal-02328116v1

Wheel-O-Mat: An innovative tool for computerized olfactometric analysis

 Cécile Rannou , Laurent Le Thuaut , Carole Prost , Cécile Marzin , Philippe Courcoux , et al.
Euro Food Chem XIV, Aug 2007, Paris, France
Poster de conférence hal-02053942v1

MIRACULINE as a natural sweetener; the N3S QUALIMENT project. Potential interest in baking

 Alain Le-Bail , Antoine Godard , Catherine Loisel , Carole Prost , Cécile Rannou , et al.
31. EFFoST international conference, Nov 2017, Sitges, Spain. , 1 p., 2017
Poster de conférence hal-01594666v1

Aroma of bakery products: detection and evaluation. Can we replace the human nose?

 Cécile Rannou , Alain Le Bail , Emmanuel Vanzeveren , Carole Prost
13th ICC Cereal and Bread Congress. “Cereals worldwide in the 21st century: present and future”, Jun 2008, Madrid, Spain
Communication dans un congrès hal-01938465v1

Chapter 16 - Bread aroma

 Carole Prost , Pauline Poinot , Gaëlle Arvisenet , Cécile Rannou
Stanley P. Cauvain. Breadmaking. Improving Quality. Third edition, Elsevier, pp.467-515, 2020, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-102519-2. ⟨10.1016/B978-0-08-102519-2.00016-5⟩
Chapitre d'ouvrage hal-02788380v1

Représentativité odorante de l’arôme du pain

 Cécile Rannou , Emmanuel Vanzeveren , Alain Le Bail , Carole Prost
56èmes Journées Techniques des Industries Céréalières, Oct 2005, Paris, France
Poster de conférence hal-02053982v1

Improving texture perception in low-fat high-protein yogurts thanks to whey protein aggregates

 Hanna Lesme , Cecile Rannou , Catherine Loisel , Clémence Alleaume , Marie-Hélène Famelart , et al.
5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom. , 2018
Poster de conférence hal-01887272v1

Characterization of Aroma-Active Compounds in Rainbow Trout ( Oncorhynchus mykiss ) Eliciting an Off-Odor

 Serkan Selli , Cécile Rannou , Carole Prost , Joël Robin , Thierry Serot
Journal of Agricultural and Food Chemistry, 2006, 54 (25), pp.9496 - 9502. ⟨10.1021/jf0619582⟩
Article dans une revue istex hal-01938248v1
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Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

 Hanna Lesme , Cécile Rannou , Catherine Loisel , Marie-Hélène Famelart , Said Bouhallab , et al.
International Dairy Journal, 2019, 92, pp.28-36. ⟨10.1016/j.idairyj.2019.01.004⟩
Article dans une revue hal-02014941v1

Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

 Cécile Rannou , Delphine Laroque , Emilie Renault , Carole Prost , Thierry Sérot
Food Research International, 2016, 90, pp.154 - 176. ⟨10.1016/j.foodres.2016.10.037⟩
Article dans une revue hal-01527562v1

Combination of paired preference test and comparative CATA to assess preference and drivers of liking for consumers

 Cécile Rannou , Philippe Courcoux , Clément Catanéo , Catherine Fillonneau , Jean-Yves Thebaudin , et al.
12th Pangborn Sensory Science Symposium, Aug 2017, Providence, United States
Poster de conférence hal-01938440v1
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