Accéder directement au contenu

Gaëlle Arvisenet

20
Documents
Identifiants chercheurs

Présentation

Publications

968889

The ‘Mouth to Nose Merging System’: A novel approach to study the impact of odour on other sensory perceptions

Mathilde Charles , Pauline Poinot , Florence Texier , Gaëlle Arvisenet , Evelyne Vigneau
Food Quality and Preference, 2013, 28 (1), pp.264-270. ⟨10.1016/j.foodqual.2012.10.003⟩
Article dans une revue hal-01184516v1
Image document

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Pauline Poinot , Gaëlle Arvisenet , Jérôme Ledauphin , Jean-Luc Gaillard , Carole Prost
Food Quality and Preference, 2013, 28 (1), pp.304-316. ⟨10.1016/j.foodqual.2012.10.007⟩
Article dans une revue hal-01184832v1

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

Angélique Villière , Gaëlle Arvisenet , Laurent Lethuaut , Carole Prost , Thierry Sérot
Food Chemistry, 2012, 131 (4), pp.1561-1568. ⟨10.1016/j.foodchem.2011.10.008⟩
Article dans une revue hal-01184519v1

Use of sense masking to study sensory modalities singly: Interest for the understanding of apple in-mouth perception

Pauline Poinot , Gaëlle Arvisenet , Florence Texier , Laurent Lethuaut , Emira Mehinagic
Food Quality and Preference, 2011, 22 (6), pp.573-580. ⟨10.1016/j.foodqual.2011.03.013⟩
Article dans une revue hal-01183011v1

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

Pauline Poinot , Gaëlle Arvisenet , Joëlle Grua-Priol , Catherine Fillonneau , Alain Le Bail
Food Chemistry, 2010, 119 (4), pp.1474-1484. ⟨10.1016/j.foodchem.2009.09.029⟩
Article dans une revue hal-01179558v1

Use of an artificial mouth to study bread aroma

Pauline Poinot , Gaëlle Arvisenet , Joëlle Grua-Priol , Catherine Fillonneau , Carole Prost
Food Research International, 2009, 42 (5-6), pp.717-726. ⟨10.1016/j.foodres.2009.02.020⟩
Article dans une revue hal-02194797v1

Relationship between texture and pectin composition of two apple cultivars during storage

Ludivine Billy , Emira Mehinagic , Gaëlle Royer , Catherine M.G.C. Renard , Gaëlle Arvisenet
Postharvest Biology and Technology, 2008, 47 (3), pp.315-324. ⟨10.1016/j.postharvbio.2007.07.011⟩
Article dans une revue hal-02194860v1

Effect of Apple Particle State on the Release of Volatile Compounds in a New Artificial Mouth Device

Gaëlle Arvisenet , Ludivine Billy , Pauline Poinot , Évelyne Vigneau , Dominique Bertrand
Journal of Agricultural and Food Chemistry, 2008, 56 (9), pp.3245-3253. ⟨10.1021/jf073145z⟩
Article dans une revue hal-02194844v1

Influence of formulation and process on the aromatic profile and physical characteristics of bread

Pauline Poinot , Gaëlle Arvisenet , Joëlle Grua-Priol , Dorothée Colas , Catherine Fillonneau
Journal of Cereal Science, 2008, 48 (3), pp.686-697. ⟨10.1016/j.jcs.2008.03.002⟩
Article dans une revue hal-02194806v1

Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

Pauline Poinot , Joëlle Grua-Priol , Gaëlle Arvisenet , Cécile Rannou , Alain Le-Bail
Food Research International, 2007, 40 (9), pp.1170 - 1184. ⟨10.1016/j.foodres.2007.06.011⟩
Article dans une revue hal-01938237v1

Advances in the understanding of the chemical reactions responsible for bread flavour quality

Pauline Poinot , Joëlle Grua-Priol , Cécile Rannou , Catherine Fillonneau , Sandra Mézaize
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
Communication dans un congrès hal-01938464v1
Image document

Assessment of ciders typicality characterisation through odorant volatile compounds

Angélique Villière , Gaëlle Arvisenet , Carole Prost , Thierry Serot
12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, Switzerland
Communication dans un congrès hal-01943395v1

Effect of flour, fiber, and phytase on volatile extract composition ans sensory perception of bread

Pauline Poinot , Joëlle Grua-Priol , Gaëlle Arvisenet , Catherine Fillonneau , Alain Le Bail
Proceedings of the 12th Weurman Symposium Interlaken, 2008, Interlaken, Switzerland. pp.169-172
Communication dans un congrès hal-02274324v1

Image texture analysis of apples broken down in a mastication simulator prototype

Ludivine Billy , Gaëlle Arvisenet , Pauline Poinot , S. Chevallier , Guy Royer
13th World Congress of Food Science & Technology, Sep 2006, Nantes, France
Communication dans un congrès hal-02274405v1

Assessment of ciders typicality characterisation through odorant volatile compounds

Angélique Villière , Gaëlle Arvisenet , Thierry Sérot , Carole Prost
12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, France
Poster de conférence hal-01943302v1

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

Bread aroma

Carole Prost , Pauline Poinot , Cécile Rannou , Gaëlle Arvisenet
Breadmaking. Improving Quality. Second edition, 2012
Chapitre d'ouvrage hal-02054008v1

Chapitre 2 - Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods

Gaëlle Arvisenet , Pauline Poinot , Carole Prost
Informatics in oral medicine: Advanced techniques in clinical and diagnostics technologies, IGI Global, pp.1-16, 2010, 9781605667331
Chapitre d'ouvrage hal-02195519v1

Role of mastication on the release of apple volatile compounds in a model mouth system

Gaëlle Arvisenet , Ludivine Billy , Gaëlle Royer , Carole Prost
Flavour Science : Recent Advances and Trends, 43, pp.465-468, 2006, 978-0-444-52742-4
Chapitre d'ouvrage hal-02274543v1