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Journal articles35 documents

  • Zoé Deuscher, Isabelle Andriot, Etienne Sémon, Marie Repoux, Sébastien Preys, et al.. Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences. Journal of Mass Spectrometry, Wiley-Blackwell, 2019, 54 (1), pp.92-119. ⟨10.1002/jms.4214⟩. ⟨hal-02140720⟩
  • Mathilde Vandenberghe-Descamps, Claire Sulmont-Rossé, Chantal Septier, Claire Follot, Gilles Feron, et al.. Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population. Meat Science, Elsevier, 2018, 145, pp.86-93. ⟨10.1016/j.meatsci.2018.06.004⟩. ⟨hal-02142093⟩
  • Chantal Septier, Mathilde Vandenberghe-Descamps, M. Peyron, Martine Hennequin, Veronique Sante-Lhoutellier, et al.. Le confort en bouche est amélioré pour les personnes âgées ayant une mauvaise dentition lors de la consommation de produits carnés adaptés. Nutrition Clinique et Métabolisme, Elsevier Masson, 2018, 32 (4), pp.253. ⟨10.1016/j.nupar.2018.09.049⟩. ⟨hal-02141146⟩
  • Mathilde Vandenberghe-Descamps, Hélène Labouré, Chantal Septier, Aurélie Prot, Carole Tournier, et al.. Comportement alimentaire des seniors : impact des différents facteurs de santé orale sur les dimensions de l’acte alimentaire. Nutrition Clinique et Métabolisme, Elsevier Masson, 2018, 32 (4), pp.257-258. ⟨10.1016/j.nupar.2018.09.058⟩. ⟨hal-02141709⟩
  • Ségolène Fleury, Mathilde Vandenberghe-Descamps, Chantal Septier, Gilles Feron, Hélène Labouré, et al.. Santé orale et alimentation chez les personnes âgées : une adaptation multifactorielle. Nutrition Clinique et Métabolisme, Elsevier Masson, 2018, 32 (4), pp.259. ⟨10.1016/j.nupar.2018.09.061⟩. ⟨hal-02141689⟩
  • Claire Sulmont-Rossé, Isabelle Maître, Valérie Feyen, Mathilde Vandenberghe-Descamps, Hélène Labouré, et al.. Quels aliments pour maintenir la prise alimentaire chez les personnes âgées et prévenir la dénutrition ?. Innovations Agronomiques, INRA, 2018, 65, pp.99-111. ⟨hal-01899852⟩
  • Mathilde Vandenberghe-Descamps, Hélène Labouré, Chantal Septier, Gilles Feron, Claire Sulmont-Rossé. Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics. Food Quality and Preference, Elsevier, 2018, 70, pp.57-67. ⟨10.1016/j.foodqual.2017.08.009⟩. ⟨hal-02142357⟩
  • Carolina Muñoz-González, Mathilde Vandenberghe-Descamps, Gilles Feron, Francis Canon, Hélène Labouré, et al.. Association between Salivary Hypofunction and Food Consumption in the Elderlies. A Systematic Literature Review. Journal of Nutrition, Health and Aging, Springer Verlag (Germany), 2018, 22 (3), pp.407-419. ⟨10.1007/s12603-017-0960-x⟩. ⟨hal-02142405⟩
  • L. Lorieau, C. Septier, A. Laguerre, L. Le Roux, E. Hazart, et al.. Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture. Food Research International, 2018, 111, pp.31-38. ⟨10.1016/j.foodres.2018.05.013⟩. ⟨hal-02044447⟩
  • Odile Parizel, Hélène Labouré, Agnès Marsset-Baglieri, Gilles Fromentin, Claire Sulmont-Rossé. Providing choice and/or variety during a meal: Impact on vegetable liking and intake. Appetite, Elsevier, 2017, 108, pp.391 - 398. ⟨http://www.sciencedirect.com/science/article/pii/S0195666316306146⟩. ⟨10.1016/j.appet.2016.10.027⟩. ⟨hal-01468522⟩
  • Anthony Fardet, Caroline Méjean, Hélène Labouré, Valentina A. Andreeva, Gilles Feron. The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles. Food and Function, Cambridge : Royal Society of Chemistry, 2017, 8 (2), pp.651 - 658. ⟨http://pubs.rsc.org/en/Content/ArticleLanding/2017/FO/C6FO01495J#!divMetrics⟩. ⟨10.1039/C6FO01495J⟩. ⟨hal-01490617⟩
  • Elizabeth Guichard, Marie Repoux, E.M. Qannari, Hélène Labouré, Gilles Feron. Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters. Food and Function, Cambridge : Royal Society of Chemistry, 2017, 8 (2), pp.615-628. ⟨ww.rsc.org⟩. ⟨10.1039/c6fo01472k⟩. ⟨hal-01564771⟩
  • Rachel Schoumacker, Christophe Martin, Thierry Thomas-Danguin, Elizabeth Guichard, Jean-Luc Le Quéré, et al.. Fat perception in cottage cheese: The contribution of aroma and tasting temperature. Food Quality and Preference, Elsevier, 2017, 56, pp.241 - 246. ⟨http://www.sciencedirect.com/science/article/pii/S0950329316300751⟩. ⟨10.1016/j.foodqual.2016.04.003⟩. ⟨hal-01428663⟩
  • Mathilde Vandenberghe-Descamps, Claire Sulmont-Rossé, Chantal Septier, Gilles Feron, Hélène Labouré. Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems. Journal of Texture Studies, Wiley-Blackwell, 2017, 48 (4), pp.280-287. ⟨10.1111/jtxs.12250⟩. ⟨hal-02142337⟩
  • Eric Neyraud, Stéphanie Cabaret, Hélène Brignot, Claire Chabanet, Hélène Labouré, et al.. The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity. Scientific Reports, Nature Publishing Group, 2017, 7 (1), ⟨10.1038/s41598-017-06418-2⟩. ⟨hal-02142263⟩
  • Odile Parizel, Claire Sulmont-Rossé, Gilles Fromentin, Julien Delarue, Hélène Labouré, et al.. The structure of a food product assortment modulates the effect of providing choice on food intake. Appetite, Elsevier, 2016, 104, pp.44 - 51. ⟨http://www.sciencedirect.com/science/article/pii/S0195666315300957⟩. ⟨10.1016/j.appet.2015.11.018⟩. ⟨hal-01400549⟩
  • Christophe Martin, Rachel Schoumacker, Doris Bourjade, Thierry Thomas-Danguin, Elisabeth Guichard, et al.. Sensory properties linked to fat content and tasting temperature in cottage cheese. Dairy Science & Technology, EDP sciences/Springer, 2016, 96 (5), pp.735 - 746. ⟨http://link.springer.com/article/10.1007/s13594-016-0301-6⟩. ⟨10.1007/s13594-016-0301-6⟩. ⟨hal-01399975⟩
  • Gilles Feron, Charfedinne Ayed, El Mostafa Qannari, Philippe Courcoux, Hélène Labouré, et al.. Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing. PLoS ONE, Public Library of Science, 2014, 9 (4), pp.1-15. ⟨10.1371/journal.pone.0093113⟩. ⟨hal-01211086⟩
  • Hélène Labouré, Marie Repoux, Philippe Courcoux, Gilles Feron, Elisabeth Guichard. Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing. Food Research International, Elsevier, 2014, 64, pp.692-700. ⟨10.1016/j.foodres.2014.07.024⟩. ⟨hal-01215777⟩
  • Anne Mishellany-Dutour, Alain Woda, Hélène Labouré, Pierre Bourdiol, Pauline Lachaze, et al.. Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition.. PLoS ONE, Public Library of Science, 2012, 7 (7), pp.e41276. ⟨10.1371/journal.pone.0041276⟩. ⟨hal-00723236⟩
  • C. Blanchard, Hélène Labouré, A. Verel, Dominique Champion. Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment. Journal of Cereal Science, Elsevier, 2012, 56 (3), pp.691-698. ⟨10.1016/j.jcs.2012.08.005⟩. ⟨hal-02143100⟩
  • Marie Repoux, Etienne Sémon, Gilles Feron, Elisabeth Guichard, Hélène Labouré. Inter-individual variability in aroma release during sweet mint consumption. Flavour and Fragrance Journal, Wiley, 2012, 27 (1), pp.40-46. ⟨10.1002/ffj.2077⟩. ⟨hal-00723218⟩
  • Marie Repoux, Hélène Labouré, Philippe Courcoux, Isabelle Andriot, Etienne Sémon, et al.. Combined effect of cheese characteristics and food oral processing on in vivo aroma release. Flavour and Fragrance Journal, Wiley, 2012, 27 (6 (special issue paper)), pp.414-423. ⟨10.1002/ffj.3110⟩. ⟨hal-00849675⟩
  • Marie Repoux, Chantal Septier, Olivier Palicki, Elisabeth Guichard, Gilles Feron, et al.. Solid cheese consumption: Quantification of oral coating. Archives of Oral Biology, Elsevier, 2012, 57 (1), pp.81-86. ⟨10.1016/j.archoralbio.2011.07.011⟩. ⟨hal-02143264⟩
  • Claude Yven, Jérémy Patarin, Albert Magnin, Hélène Labouré, Marie Repoux, et al.. Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold. Journal of Texture Studies, Wiley-Blackwell, 2012, 43 (4), pp.309-318. ⟨10.1111/j.1745-4603.2011.00340.x⟩. ⟨hal-00722919⟩
  • Christian Salles, Marie-Christine Chagnon, Gilles Feron, Elisabeth Guichard, Hélène Labouré, et al.. In-mouth mechanisms leading to flavor release and perception.. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2011, 51 (1), pp.67-90. ⟨10.1080/10408390903044693⟩. ⟨hal-00823384⟩
  • Isabelle Gierczynski, Hélène Labouré, Elisabeth Guichard. Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review. Flavour and Fragrance Journal, Wiley, 2011, 26 (3), pp.141-152. ⟨10.1002/ffj.2036⟩. ⟨hal-01243324⟩
  • Nathalie Cayot, Philippe Cayot, Elias Bou-Maroun, Hélène Labouré, Beatriz Abad-Romero, et al.. Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepas. International Journal of Food Science and Technology, Wiley, 2009, 44 (11), pp.2303-2313. ⟨10.1111/j.1365-2621.2009.02074.x⟩. ⟨hal-02143294⟩
  • Isabelle Gierczynski, Hélène Labouré, Elisabeth Guichard. In Vivo Aroma Release of Milk Gels of Different Hardnesses: Inter-individual Differences and Their Consequences on Aroma Perception. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (5), pp.1697-1703. ⟨10.1021/jf0728505⟩. ⟨hal-02147159⟩
  • Isabelle Gierczynski, Hélène Labouré, Etienne Semon, Elisabeth Guichard. Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (8), pp.3066-3073. ⟨10.1021/jf0633793⟩. ⟨hal-02146837⟩
  • Marie-Pierre Oury, Jacques Agabriel, Claire Agabriel, Didier Micol, Brigitte Picard, et al.. Relationship between rearing practices and eating quality traits of the muscle rectus abdominis of Charolais heifers. Livestock Science, Elsevier, 2007, 111 (3), pp.242-254. ⟨10.1016/j.livsci.2007.01.154⟩. ⟨hal-02146987⟩
  • Hélène Labouré, Eliane Cases, Philippe Cayot. Heat induced β-lactoglobulin polymerization: role of the change in medium permittivity. Food Chemistry, Elsevier, 2004, 85 (3), pp.399-406. ⟨10.1016/j.foodchem.2003.07.017⟩. ⟨hal-02146627⟩
  • Philippe Cayot, Hélène Rosier, Loïc Roullier, Thomas Haertlé, Gérard Tainturier. Electrochemical modifications of proteins: disulfide bonds reduction. Food Chemistry, Elsevier, 2002, pp.309-315. ⟨hal-02146555⟩
  • Hélène Labouré, Virginie van Wymelbeke, Marc Fantino, Stylianos Nicolaidis. Behavioral, plasma, and calorimetric changes related to food texture modification in men. AJP - Regulatory, Integrative and Comparative Physiology, American Physiological Society, 2002, 282 (5), pp.R1501-R1511. ⟨10.1152/ajpregu.00287.2001⟩. ⟨hal-02143324⟩
  • Hélène Labouré, Sandrine Saux, Stylianos Nicolaidis. Effects of food texture change on metabolic parameters: short- and long-term feeding patterns and body weight. AJP - Regulatory, Integrative and Comparative Physiology, American Physiological Society, 2000, pp.R780-R789. ⟨hal-02146601⟩

Conference papers27 documents

  • Anthony Fardet, Caroline Mejean, Hélène Labouré, Valentina Andreeva, Gilles Feron. Le degré de transformation des aliments les plus largement consommés par les personnes âgées françaises est associé à la satiété, l’impact glycémique et au profil nutritionnel. Société Francophone du Diabète Congrès Annuel, Mar 2017, Lille, France. ⟨hal-01608917⟩
  • Anthony Fardet, Caroline Mejean, Hélène Labouré, Valentina Andreeva, Gilles Feron. Association between degree of processing, glycaemic impact, satiety potential and nutrient profile of 279 ready-to-eat foods commonly consumed by French elderly population. Conference: The Food Factor, Nov 2016, Barcelone, Spain. ⟨hal-02142429⟩
  • Mathilde Descamps, Claire Sulmont-Rossé, Chantal Septier, Gilles Feron, Hélène Labouré. Oral comfort: A new concept to assess the acceptance of food by elderly people suffering from oral health problems. 7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. 19 p. ⟨hal-01581534⟩
  • Mathilde Descamps, Claire Sulmont-Rossé, Chantal Septier, Gilles Feron, Hélène Labouré. Food comfortability: a new concept to understand elderlies' expectations in terms of sensory characteristics. 7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. ⟨hal-01581543⟩
  • Odile Parizel, Hélène Labouré, Agnès Marsset-Baglieri, Gilles Fromentin, Claire Sulmont-Rossé. Providing choice and/or variety during a meal: impact on vegetable liking and intake. 7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. ⟨hal-01582295⟩
  • Mathilde Descamps, Claire Sulmont-Rossé, Chantal Septier, Gilles Feron, Hélène Labouré. Food comfortability: a new concept to assess the acceptance of various food textures by elderly people suffering from oral health problems. 4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland. 1 p. ⟨hal-01512148⟩
  • Mathilde Vandenberghe-Descamps, Hélène Labouré, Aurélie Prot, Chantal Septier, Carole Tournier, et al.. Salivary Flow Decreases in Healthy Elderly People Independently of Dental Status and Drug Intake. 1st Food for Elderly International Conference, Zhejiang Gongshang Univ, Oct 2016, Hangzhou, China. pp.353 - 360, ⟨10.1111/jtxs.12191⟩. ⟨hal-01413182⟩
  • Odile Parizel, Claire Sulmont-Rossé, Julien Delarue, Hélène Labouré, Agnès Marsset-Baglieri, et al.. Providing choice amongst desserts increases food intake during a meal. Benjamin Franklin Lafayette Seminar, Jun 2015, Fréjus, France. ⟨hal-01580701⟩
  • Rachel Schoumacker, Christophe Martin, Thierry Thomas-Danguin, Elisabeth Guichard, Jean-Luc Le Quéré, et al.. Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature. 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p. ⟨hal-01580695⟩
  • Odile Parizel, Hélène Labouré, Agnès Marsset-Baglieri, Gilles Fromentin, Claire Sulmont-Rossé. Providing choice and/or variety on vegetables: What impact on food intake?. 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p. ⟨hal-01512137⟩
  • O. Parizel, C. Sulmont-Rossé, Gilles Fromentin, Julien Delarue, Hélène Labouré, et al.. Providing choice among desserts increases food intake during a meal. 39th annual meeting of the British Feeding and Drinking Group, Apr 2015, Wageningen, Netherlands. pp.217, ⟨10.1016/j.appet.2016.02.050⟩. ⟨hal-01588452⟩
  • Elisabeth Guichard, Charfedinne Ayed, El Mostafa Qannari, Philippe Courcoux, Hélène Labouré, et al.. Statistical Multiblock Approach on Oral Processing parameters, in vivo aroma release and perception. 3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen Netherlands. ⟨hal-01595701⟩
  • Francois Andre Allaert, Ramos P., F. Herpin, Coutureau T., Hélène Labouré, et al.. Validation of the well-being questionnaire on satiation, satiety and digestive comfort : the Satiarome questionnaire. 9th International Congress Taste Nutrition Health, Apr 2014, Dijon, France. ⟨hal-02143012⟩
  • Marie Repoux, Hélène Labouré, Etienne Sémon, Xaviéra Pennanec, Jean-Luc Le Quéré. In vivo aroma release by APCI-MS and PTR-MS: impact of water content of exhaled air and evidence for competition between aroma compounds. The 6th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications, Feb 2013, Obergurgl, Austria. pp.2240-228. ⟨hal-00849914⟩
  • Hélène Labouré, Marie Repoux, Etienne Sémon, Gilles Feron, Elisabeth Guichard. L1: Oral processing behaviours and retronasal aroma release variability during cheese consumption in human. Food Oral Processing: Physics, Physiology, and Psychology of Eating. Session 1: Interplays of food physics, oral physiology and sensory perception, Jul 2012, Beaune, France. ⟨hal-00723256⟩
  • Elisabeth Guichard, Gilles Feron, Hélène Labouré. Flavour release and perception. 16th IUFOST World Congress on Food Science and technology, Aug 2012, Foz do Iguaçu, Parana State, Brazil. ⟨hal-00849594⟩
  • Marion Doyennette, Ioan Cristian Tréléa, Isabelle Déléris, Etienne Sémon, Hélène Labouré, et al.. Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product (poster). 16th IUFoST World Congress on Food Science and Technology, Aug 2012, Foz do Iguacu, Brazil. ⟨hal-01598180⟩
  • Isabelle Déléris, Marion Doyennette, Ioan Cristian Tréléa, Etienne Sémon, Hélène Labouré, et al.. Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale). 16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region. ⟨hal-01598185⟩
  • Elisabeth Guichard, Gilles Feron, Hélène Labouré, Christian Salles. Flavour release and perception. 16. IUFOST world congress on food science and technology, Aug 2012, Foz do Iguaçu, Parana State, Brazil. ⟨hal-01164421⟩
  • Gilles Feron, Anne Mishellany-Dutour, Pierre Bourdiol, Hélène Labouré, Elisabeth Guichard, et al.. In-mouth air cavity volume changes and aroma release during mint consumption in human. The 13th Weurman Flavour Research Symposium, Sep 2011, Zaragoza, Spain. ⟨hal-00849489⟩
  • Yves Le Fur, Emilie Teyssot, Nathalie Vieira Foz, Guillaume Le Bras, Hélène Labouré, et al.. Lexical and sensory analyses around the concepts of fatness and fullness in wines. 2nd Edition of the International Conference Series on Wine Active Compounds, Mar 2011, Beaune, France. pp.277-280. ⟨hal-00722925⟩
  • Elisabeth Guichard, Marie Repoux, Etienne Sémon, Hélène Labouré, Claude Yven, et al.. Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology. 9. Wartburg Symposium on Flavor Chemistry and Biology, Apr 2010, Eisenach, Germany. pp.179-184. ⟨hal-00719002⟩
  • Peio Touyarou, Etienne Sémon, Hélène Labouré. In vivo aroma release: impact of free or imposed consumption protocol. International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, Jul 2010, Leeds, United Kingdom. ⟨hal-00715090⟩
  • Elisabeth Guichard, Etienne Sémon, Isabelle Gierczynski, Carole Tournier, Anne Saint-Eve, et al.. Texture-aroma interactions in dairy products: Do in-vivo and in-vitro aroma release explain sensory perception?. 12th Weurman Symposium, Jul 2008, Interlaken, Switzerland. pp.117-120. ⟨hal-00712538⟩
  • Isabelle Gierczynski, Hélène Labouré, Elisabeth Guichard. In vivo aroma release measurements and sensory perception of flavoured milk proteins gels. IUFOST, 13th World Congress of Food Sciences Technology, Sep 2006, Nantes, France. ⟨10.1051/IUFoST:20060577⟩. ⟨hal-02147284⟩
  • Isabelle Gierczynski, Hélène Labouré, Elisabeth Guichard. Effet de la texture de gels riches en protéines sur la libération et la perception des arômes / Modification de la structure et impact sur la libération et la perception des arômes. Application à des systèmes fromagers modèles. Rencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France. 24 diapositives. ⟨hal-01189746⟩
  • Marie-Pierre Oury, Didier Micol, Hélène Labouré, M. Roux, R. Dumont. Assessment of the impact of herd management on sensorial quality of Charolais heifer meat. 55. Annual Meeting of the European Association for Animal Production (EAAP), Sep 2004, Bled, Slovenia. pp.447-451. ⟨hal-02147384⟩

Poster communications2 documents

  • Lucie Lorieau, Chantal Septier, A Prot, Linda Le Roux, E. Hazart, et al.. Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?. 4. Food Structures, Digestion & Health International Conference, Nov 2017, Sydney, Australia. 2017. ⟨hal-01651300⟩
  • Lucie Lorieau, Chantal Septier, Aurélie Prot, Linda Le Roux, E. Hazart, et al.. Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?. 5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017. ⟨hal-01506652⟩

Book sections5 documents

  • Elisabeth Guichard, Claude Yven, Marie Repoux, Etienne Semon, Hélène Labouré, et al.. Understanding the dynamic of flavor compounds release during food mastication of cheese products in relation to perception. Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00091-X⟩. ⟨hal-01182880⟩
  • Elisabeth Guichard, Hélène Labouré, Gilles Feron. In vivo aroma release depends on the subject’s physiology and food oral processing. 100 results to understand the fate of food in the digestive tract, 2014. ⟨hal-01580675⟩
  • Elisabeth Guichard, Hélène Labouré, Gilles Feron. In vivo aroma release depends on product characteristics. 100 results to understand the fate of food in the digestive tract., 2014. ⟨hal-01580660⟩
  • Elias Bou-Maroun, Charlotte Cartier, Geoffroy Cabio’ch, Céline Lafarge, Hélène Labouré, et al.. Chapter 94 - The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food: Proceedings from XIII Weurman Flavour Research Symposium. Flavour Science, Academic Press, pp.507-511, 2014, 9780128067826. ⟨10.1016/B978-0-12-398549-1.00094-5⟩. ⟨hal-02142502⟩
  • Elisabeth Guichard, Etienne Semon, Isabelle Gierczynski, Carole Tournier, Anne Saint Eve, et al.. Texture-aroma interactions in dairy products: do in-vivo and in-vitro aroma release explain sensory perception ?. Expression of multidisciplinary flavour science. Proceedings of the 12. Weurman Symposium Interlaken, Switzerland, 2008, Zurich University of Applied Sciences (Suisse), pp.117-120, 2010, 978-3-905745-19-1. ⟨hal-02147234⟩