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	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) Isabelle Déléris , Marion Doyennette , Ioan Cristian Tréléa , Etienne Sémon , Hélène Labouré 16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region Communication dans un congrès hal-01598185v1

	Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product Marion Doyennette , Ioan-Cristian I.-C. Trelea , Isabelle Déléris , Etienne Semon , Hélène Labouré IUFoST 16. World congress of food sciences & technology, Aug 2012, foz do Iguaçu, Brazil. , 1 p., 2012 Poster de conférence hal-02807881v1

	Texture-aroma interactions in dairy products: do in-vivo and in-vitro aroma release explain sensory perception ? Elisabeth E. Guichard , Etienne E. Semon , Isabelle Gierczynski , Carole C. Tournier , Anne Saint Eve 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 Chapitre d'ouvrage hal-02147234v1

Hélène Labouré