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Journal articles27 documents

  • Marie-Benoit Magrini, Guillaume Cabanac, Matteo Lascialfari, Gaël Plumecocq, Marie-Josèphe Amiot, et al.. Peer-Reviewed Literature on Grain Legume Species in the WoS (1980–2018): A Comparative Analysis of Soybean and Pulses. Sustainability, MDPI, 2019, 11 (23), pp.6833. ⟨10.3390/su11236833⟩. ⟨hal-02416411⟩
  • Juliana Melendrez Ruiz, Quentin Buatois, Stephanie Chambaron, Sandrine Monnery-Patris, Gaëlle Arvisenet. French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches. Appetite, Elsevier, 2019, 141 (1), pp.1-12. ⟨10.1016/j.appet.2019.06.003⟩. ⟨hal-02164325⟩
  • Juliana Melendrez Ruiz, Stéphanie Chambaron, Quentin Buatois, Sandrine Monnery-Patris, Gaëlle Arvisenet. A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach. Food Research International, Elsevier, 2019, ⟨10.1016/j.foodres.2019.06.004⟩. ⟨hal-02153108⟩
  • Gaëlle Arvisenet, Jordi Ballester, Charfedinne Ayed, Etienne Sémon, Isabelle Andriot, et al.. Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines. Food Quality and Preference, Elsevier, 2019, 71, pp.172-180. ⟨10.1016/j.foodqual.2018.07.001⟩. ⟨hal-02194783⟩
  • Etienne Semon, Gaëlle Arvisenet, Elisabeth Guichard, Jean-Luc Le Quéré. Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma. Journal of Mass Spectrometry, Wiley-Blackwell, 2018, 53 (1), pp.65 - 77. ⟨10.1002/jms.4036⟩. ⟨hal-01708361⟩
  • Gaëlle Arvisenet, Elisabeth Guichard, Jordi Ballester. Taste-aroma interaction in model wines: Effect of training and expertise. Food Quality and Preference, Elsevier, 2016, 52, pp.211 - 221. ⟨10.1016/j.foodqual.2016.05.001⟩. ⟨hal-01384642⟩
  • Vonimihaingo Ramaroson, Gaëlle Arvisenet, Dominique Valentin. Role of languages in consumers' food description: contrasting malagasy and french descriptors of [i]Moringa oleifera[/i] leaf powder. Journal of Sensory Studies, Wiley, 2015, 30 (3), pp.181-194. ⟨10.1111/joss.12147⟩. ⟨hal-01212571⟩
  • Vonimihaingo Ramaroson Rakotosamimanana, Dominique Valentin, Gaëlle Arvisenet. How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test. Appetite, Elsevier, 2015, 95, pp.533-543. ⟨10.1016/j.appet.2015.08.011⟩. ⟨hal-01230150⟩
  • Angélique Villière, Gaëlle Arvisenet, Remi Bauduin, Jean-Michel Le Quéré, Thierry Serot. Influence of cider-making process parameters on the odourant volatile composition of hard ciders. Journal of the Institute of Brewing, Institute of Brewing, 2015, 121 (1), pp.95 - 105. ⟨10.1002/jib.197⟩. ⟨hal-01938604⟩
  • Gaëlle Arvisenet, Florence Aviat. Emballage bois et contact alimentaire. Nature du bois et humidité, deux facteurs influençant la migration de composés du bois vers l’aliment. IAA La revue des industries agroalimentaires, PPI, 2015, pp.25-27. ⟨hal-02195538⟩
  • Laurianne Paravisini, Chantal Septier, Cédric Moretton, Henri Nigay, Gaëlle Arvisenet, et al.. Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality. Food Research International, Elsevier, 2014, 57, pp.79-88. ⟨10.1016/j.foodres.2014.01.009⟩. ⟨hal-01216257⟩
  • Vonimihaingo Ramaroson, Gaëlle Arvisenet, Dominique Valentin. Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in Madagascar. Appetite, Elsevier, 2014, 81, pp.67-75. ⟨10.1016/j.appet.2014.05.032⟩. ⟨hal-01211997⟩
  • Pauline Poinot, Gaëlle Arvisenet, Jérôme Ledauphin, Jean-Luc Gaillard, Carole Prost. How can aroma–related cross–modal interactions be analysed? A review of current methodologies. Food Quality and Preference, Elsevier, 2013, 28 (1), pp.304-316. ⟨10.1016/j.foodqual.2012.10.007⟩. ⟨hal-01184832⟩
  • Mathilde Charles, Pauline Poinot, Florence Texier, Gaëlle Arvisenet, Evelyne Vigneau, et al.. The ‘Mouth to Nose Merging System’: A novel approach to study the impact of odour on other sensory perceptions. Food Quality and Preference, Elsevier, 2013, 28 (1), pp.264-270. ⟨10.1016/j.foodqual.2012.10.003⟩. ⟨hal-01184516⟩
  • Angélique Villière, Gaëlle Arvisenet, Laurent Lethuaut, Carole Prost, Thierry Sérot. Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC × GC–TOF-MS. Food Chemistry, Elsevier, 2012, 131 (4), pp.1561-1568. ⟨10.1016/j.foodchem.2011.10.008⟩. ⟨hal-01184519⟩
  • Pauline Poinot, Gaëlle Arvisenet, Florence Texier, Laurent Lethuaut, Emira Mehinagic, et al.. Use of sense masking to study sensory modalities singly: Interest for the understanding of apple in-mouth perception. Food Quality and Preference, Elsevier, 2011, 22 (6), pp.573-580. ⟨10.1016/j.foodqual.2011.03.013⟩. ⟨hal-01183011⟩
  • Pauline Poinot, Gaëlle Arvisenet, Joëlle Grua-Priol, Catherine Fillonneau, Alain Le Bail, et al.. Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking. Food Chemistry, Elsevier, 2010, 119 (4), pp.1474-1484. ⟨10.1016/j.foodchem.2009.09.029⟩. ⟨hal-01179558⟩
  • Pauline Poinot, Gaëlle Arvisenet, Joëlle Grua-Priol, Catherine Fillonneau, Carole Prost. Use of an artificial mouth to study bread aroma. Food Research International, Elsevier, 2009, 42 (5-6), pp.717-726. ⟨10.1016/j.foodres.2009.02.020⟩. ⟨hal-02194797⟩
  • Pauline Poinot, Gaëlle Arvisenet, Joëlle Grua-Priol, Dorothée Colas, Catherine Fillonneau, et al.. Influence of formulation and process on the aromatic profile and physical characteristics of bread. Journal of Cereal Science, Elsevier, 2008, 48 (3), pp.686-697. ⟨10.1016/j.jcs.2008.03.002⟩. ⟨hal-02194806⟩
  • Ludivine Billy, Emira Mehinagic, Gaëlle Royer, Catherine M.G.C. Renard, Gaëlle Arvisenet, et al.. Relationship between texture and pectin composition of two apple cultivars during storage. Postharvest Biology and Technology, Elsevier, 2008, 47 (3), pp.315-324. ⟨10.1016/j.postharvbio.2007.07.011⟩. ⟨hal-02194860⟩
  • Gaëlle Arvisenet, Ludivine Billy, Pauline Poinot, Évelyne Vigneau, Dominique Bertrand, et al.. Effect of Apple Particle State on the Release of Volatile Compounds in a New Artificial Mouth Device. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (9), pp.3245-3253. ⟨10.1021/jf073145z⟩. ⟨hal-02194844⟩
  • Pauline Poinot, Joëlle Grua-Priol, Gaëlle Arvisenet, Cécile Rannou, Michel Semenou, et al.. Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts. Food Research International, Elsevier, 2007, 40 (9), pp.1170 - 1184. ⟨10.1016/j.foodres.2007.06.011⟩. ⟨hal-01938237⟩
  • Jean-Michel Reparet, F. Moine, Gaëlle Arvisenet, Patricia Le Bail, Nathalie Cayot. Influence of flavoring on the viscoelastic properties of starch gels during gelation and long-time retrogradation. Journal of Texture Studies, Wiley-Blackwell, 2006, 37 (5), pp.459-475. ⟨10.1111/j.1745-4603.2006.00063.x⟩. ⟨hal-02194966⟩
  • Gaëlle Arvisenet, Andrée Voilley, Nathalie Cayot. Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin. Journal of Agricultural and Food Chemistry, American Chemical Society, 2002, 50 (25), pp.7345-7349. ⟨10.1021/jf020532u⟩. ⟨hal-02194996⟩
  • Gaëlle Arvisenet, Nathalie Cayot. Influence of aroma compounds on large deformation properties of starch-based systems during aging. Journal of Texture Studies, Wiley-Blackwell, 2001, 32 (3), pp.185-203. ⟨10.1111/j.1745-4603.2001.tb01043.x⟩. ⟨hal-02195014⟩
  • Nathalie Cayot, C. Lafarge, Gaëlle Arvisenet, Claude Taisant. Influence of aroma compounds on the mechanical properties of starch-based food systems. Journal of Texture Studies, Wiley-Blackwell, 2000, 31 (3), pp.297-313. ⟨10.1111/j.1745-4603.2000.tb00292.x⟩. ⟨hal-02195034⟩
  • Nathalie Cayot, Claude Taisant, Gaëlle Arvisenet, Jean-Marie Meunier, Andrée Voilley. Flavouring ratios and partition coefficients for isoamyl acetate in various starch-based food matrices. Sciences des Aliments, Lavoisier Abonnements, 2000, 20 (6), pp.561-574. ⟨10.3166/sda.20.561-574⟩. ⟨hal-02195060⟩

Conference papers11 documents

  • Gaëlle Arvisenet, Vonimihaingo Ramaroson Rakotosamimanana, Dominique Valentin. Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients. SPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam. ⟨hal-02176519⟩
  • Vonimihaingo Ramaroson, Gaëlle Arvisenet, Dominique Valentin. Bilingual panels: a tool to evaluate the role of language in descriptive tasks. 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p. ⟨hal-01123264⟩
  • Vonimihaingo Ramaroson, Gaëlle Arvisenet, Louisette Razanamparany, Dominique Valentin. Paradox between malnutrition and nutritional richness of foods in Madagascar: the example of Moringa oleifera. 8th International congress Taste, Nutrition, Health, Mar 2013, Dijon, France. ⟨hal-00865877⟩
  • Laurianne Paravisini, Chantal Septier, Cédric Moretton, Henri Nigay, Gaëlle Arvisenet, et al.. Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception. The 10th Pangborn Symposium, Aug 2013, Rio de Janeiro, Brazil. ⟨hal-00849888⟩
  • Laurianne Paravisini, Chantal Septier, Cédric Moretton, Henri Nigay, Gaëlle Arvisenet, et al.. Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies. The 10th Wartburg Symposium, Flavor Chemistry and Biology, Apr 2013, Eisenach, Germany. ⟨hal-00849882⟩
  • Laurianne Paravisini, A. Prot, Karine Gourrat, Cédric Moretton, Henri Nigay, et al.. Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography. 3rd European GC-GC Symposium, Sep 2013, Nice, France. ⟨hal-00849734⟩
  • Pauline Poinot, Joëlle Grua-Priol, Cécile Rannou, Catherine Fillonneau, Sandra Mézaize, et al.. Advances in the understanding of the chemical reactions responsible for bread flavour quality. 6th International Conference on New Knowledge on chemical reactions during the processing and storage of foods, Chemical Reactions in Food VI, May 2009, Prague, Czech Republic. ⟨hal-01938464⟩
  • Angélique Villière, Gaëlle Arvisenet, Carole Prost, Thierry Serot. Assessment of ciders typicality characterisation through odorant volatile compounds. 12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, Switzerland. ⟨hal-01943395⟩
  • Pauline Poinot, Joëlle Grua-Priol, Gaëlle Arvisenet, Catherine Fillonneau, Alain Le Bail, et al.. Effect of flour, fiber, and phytase on volatile extract composition ans sensory perception of bread. Proceedings of the 12th Weurman Symposium Interlaken, 2008, Interlaken, Switzerland. pp.169-172. ⟨hal-02274324⟩
  • Ludivine Billy, Gaëlle Arvisenet, Pauline Poinot, S. Chevallier, G. Royer, et al.. Image texture analysis of apples broken down in a mastication simulator prototype. 13th World Congress of Food Science & Technology, Sep 2006, Nantes, France. ⟨hal-02274405⟩
  • Gaëlle Arvisenet, Nathalie Cayot, Andrée Voilley. Physico-chemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices. 10th Weurman Flavour Research Symposium, Oct 2002, Beaune, France. pp.51-54. ⟨hal-02274546⟩

Poster communications3 documents

  • Matteo Lascialfari, Marc Anton, Colette Larre, Christophe Nguyen-The, Valérie Micard, et al.. Dynamiques des connaissances et des innovations dans les sciences alimentaires sur les légumineuses : une analyse mondiale des publications scientifiques. 2e Rencontres francophones sur les légumineuses (RFL 2018), Oct 2018, Toulouse, France. 2e Rencontres francophones sur les légumineuses (RFL 2018), pp.0, 2018. ⟨hal-02191782⟩
  • Noëmie Simon, Nathalie Roudier, Matteo Lascialfari, Christine Bouley, Marc Anton, et al.. Pois, fèverole, lupin, soja pour l’alimentation humaine : quelle place dans la littérature scientifique mondiale ?. 2. Rencontres Francophones sur les Légumineuses (RFL2), Sep 2018, Toulouse, France. 2018. ⟨hal-02154416⟩
  • Angélique Villière, Gaëlle Arvisenet, Thierry Sérot, Carole Prost. Assessment of ciders typicality characterisation through odorant volatile compounds. 12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, France. ⟨hal-01943302⟩

Book sections5 documents

  • Elisabeth Guichard, Laurianne Paravisini, Cécile Gouttefangeas, Cédric Moretton, Henri Nigay, et al.. Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality. Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, 978-1-899043-70-5. ⟨hal-01182868⟩
  • Laurianne Paravisini, Chantal Septier, Cédric Moretton, Henri Nigay, Gaëlle Arvisenet, et al.. Evaluation of the impact of different odor notes on typicality of caramel aroma by recombination studies. Current Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2. ⟨hal-01182850⟩
  • Carole Prost, Pauline Poinot, Cécile Rannou, Gaëlle Arvisenet. Bread aroma. Breadmaking. Improving Quality. Second edition, 2012. ⟨hal-02054008⟩
  • Gaëlle Arvisenet, Pauline Poinot, Carole Prost. Chapitre 2 - Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods. Informatics in oral medicine: Advanced techniques in clinical and diagnostics technologies, IGI Global, pp.1-16, 2010, 9781605667331. ⟨hal-02195519⟩
  • Gaëlle Arvisenet, Ludivine Billy, Gaëlle Royer, Carole Prost. Role of mastication on the release of apple volatile compounds in a model mouth system. Flavour Science : Recent Advances and Trends, 43, pp.465-468, 2006, 978-0-444-52742-4. ⟨hal-02274543⟩

Patents1 document

  • Gaëlle Arvisenet. Bouche artificielle simulant la mastication et procédé d’analyse des composés à l’origine de la perception sensorielle, notamment des arômes, mettant en œuvre une telle bouche artificielle. France, Patent n° : 10 55282. 2010. ⟨hal-02195543⟩