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
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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
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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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Effect of Salt Reduction on Children's Acceptance of Bread
Cécile Rannou
,
Florence Texier
,
Cécile Marzin
,
Sophie Nicklaus
,
Véronique Cariou
,
et al.
Article dans une revue
hal-01938169v1
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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
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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.
Article dans une revue
istex
hal-01838321v1
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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.
Article dans une revue
hal-01209532v1
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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
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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
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Characterization of Aroma-Active Compounds in Rainbow Trout ( Oncorhynchus mykiss ) Eliciting an Off-Odor
Serkan Selli
,
Cécile Rannou
,
Carole Prost
,
Joël Robin
,
Thierry Serot
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.
Article dans une revue
hal-02014941v1
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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
Article dans une revue
hal-01527562v1
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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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Acceptance of salt reduced foods by children during school meals
Cécile Rannou
,
Florence Texier
,
Philippe Courcoux
,
Véronique Cariou
,
Carole Prost
Eurosense 2016 – Seventh European Conference on Sensory and Consumer Reasearch "A Sense of Time" , Sep 2016, Dijon, France
Poster de conférence
hal-01938446v1
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Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?
Héliciane Clément
,
Carole Prost
,
Cécile Rannou
,
Hubert Chiron
,
Maren Bonnand-Ducasse
,
et al.
Article dans une revue
hal-02573003v1
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A comparison of salt perception and acceptance of salt reduced food among children and adults
Cécile Rannou
,
Florence Texier
,
Philippe Courcoux
,
Véronique Cariou
,
Sophie Nicklaus
Final Habeat symposium: Improving infant and child eating habits, encouraging fruit and vegetable intake , Mar 2014, Dijon, France. 2014
Poster de conférence
hal-02798975v1
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Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception
Hanna Lesme
,
Cécile Rannou
,
Marie-Hélène Famelart
,
Said Bouhallab
,
Carole Prost
Article dans une revue
hal-02491445v1
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Formulation of nutritional Spirulina foods: How to conciliate high level of whole Spirulina content and valuable flavor properties using aromatic masking ?
Cécile Rannou
,
Laura Caroli
,
Gladys Amouzou
,
Lizeth Lopez Torres
,
Solange Dalmas
,
et al.
32nd EFFoST International Conference Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations , Nov 2018, Nantes, France
Poster de conférence
hal-01938378v1
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Benchmarking of industrial and innovative organic soft breads with improved nutritional quality: comparison of adults vs children perception
Cécile Rannou
,
Guénaëlle Diler
,
Christophe Choimet
,
Catherine Fillonneau
,
Clément Catanéo
,
et al.
32nd EFFoST International Conference Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations , Nov 2018, Nantes, France
Poster de conférence
hal-01938404v1
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Bread aroma
Carole Prost
,
Pauline Poinot
,
Cécile Rannou
,
Gaëlle Arvisenet
Breadmaking. Improving Quality. Second edition , 2012
Chapitre d'ouvrage
hal-02054008v1
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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
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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
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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
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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
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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
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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
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Acute and repeated impact of sweeteners and sweetness enhancers in solid and semi-solid foods on appetite: protocol for a multicentre, cross-over, RCT in people with overweight/obesity – the SWEET Project
Catherine Gibbons
,
Beverley O'Hara
,
Dominic O’connor
,
Charlotte Hardman
,
Moon Wilton
,
et al.
Article dans une revue
hal-03971097v1
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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
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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
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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
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