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Quality of animal-source foods: lessons from a collective scientific expertise

 Sophie Prache , Camille Adamiec , Thierry Astruc , Elisabeth Baéza , Pierre-Étienne Bouillot , et al.
INRAE Productions Animales, 2023, 36 (1), pp.7480. ⟨10.20870/productions-animales.2023.36.1.7480⟩
Article dans une revue hal-04178183v1
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Pervaporative dehydration of bioethanol using silica and PVA membranes : analysis of permeation performances and effect of volatile organic impurities

 Marwen Moussa , Violaine Athes-Dutour , Yohann Imbert , Isabelle Souchon , Olivier Vitrac , et al.
Euromembrane Conference 2012, European Membrane Society. INT.; Imperial College London. GBR., Sep 2012, Londres, United Kingdom
Communication dans un congrès hal-01270228v1

Membranes de pervaporation hydrophiles pour la déshydratation de bioéthanol : comparaison des performances de perméabilité-sélectivité et effet de la présence de COV

 Marwen Moussa , Isabelle Souchon , Violaine Athès
MEMPRO 5 – Intégration des membranes dans les procédés, Apr 2014, Toulouse, France
Communication dans un congrès hal-01627503v1

Pervaporative dehydration of complex bioethanol using silica, hybrid and PVA membranes: study of permeation performances and effect of volatile organic impurities

 Marwen Moussa , Pauline Lesage , Violaine Athès , Isabelle Souchon
International Scientific Conference on Pervaporation, Vapor Permeation and Membrane Distillation, May 2013, Torun, Poland
Communication dans un congrès hal-01627336v1
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Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue

 Rohit Srivastava , Markus Stieger , Elke Scholten , Isabelle Souchon , Vincent Mathieu
Current Research in Food Science, 2021, 4, pp.449-459. ⟨10.1016/j.crfs.2021.06.004⟩
Article dans une revue hal-03516526v1
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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

 Salma Ben-Harb , Anne Saint-Eve , Francoise Irlinger , Isabelle Souchon , Pascal Bonnarme
Foods, 2022, 11 (8), pp.1146. ⟨10.3390/foods11081146⟩
Article dans une revue hal-03646862v1

Calculation of apparent diffusion coefficients of aroma compounds in dairy emulsions based on fat content and physicochemical properties in each phase

 Isabelle Deleris , Imen Zouid , Isabelle Souchon , Ioan-Cristian Trelea
Journal of Food Engineering, 2009, 94 (3-4), pp.205-214. ⟨10.1016/j.jfoodeng.2009.03.008⟩
Article dans une revue hal-01313369v1
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Salt and aroma compound release in model cheeses in relation to their mobility

 Clementine Lauverjat , Isabelle Délérist , Cristian Trelea , Christian Salles , Isabelle Souchon
Journal of Agricultural and Food Chemistry, 2009, 57 (21), pp.9878-9887. ⟨10.1021/jf901446w⟩
Article dans une revue hal-01195432v1

Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices

 Clementine Lauverjat , Clément de Loubens de Verdalle , Isabelle Deleris , Ioan-Cristian Trelea , Isabelle Souchon
Journal of Food Engineering, 2009, 93 (4), pp.407-415. ⟨10.1016/j.jfoodeng.2009.02.003⟩
Article dans une revue hal-01313365v1

Microbial production of flavors for the food industry. A case study on the production of gamma-decalactone, the key compound of peach flavor, by the yeast Sporidiobolus sp

 L. Dufossé , Caroline Blin-Perrin , Isabelle I. Souchon , Gilles Feron
Food science and biotechnology, 2002, 11 (2), pp.192-202
Article dans une revue hal-02676642v1

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

 Solenne Jourdren , Anne Saint-Eve , Maud Panouille , P. Lejeune , Isabelle Deleris , et al.
Food Research International, 2016, 87, pp.142-151. ⟨10.1016/j.foodres.2016.06.021⟩
Article dans une revue hal-01532601v1
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Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

 Solenne Jourdren , Marine Masson , Anne Saint-Eve , Maud Panouille , David Blumenthal , et al.
Journal of Agricultural and Food Chemistry, 2017, 65 (16), pp.3330-3340. ⟨10.1021/acs.jafc.7b00287⟩
Article dans une revue hal-01841488v1
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Des outils mathématiques pour comprendre et prédire l’impact de la structure des aliments et de la physiologie des individus, sur la libération des stimuli responsables des propriétés sensorielles et sur la digestion

 Isabelle Souchon , Isabelle Deleris , Anne Saint-Eve Delbos , Steven Le Feunteun , Maud Panouille , et al.
« Comprendre et utiliser la structure des aliments pour améliorer leurs qualités nutritionnelles et sensorielles », May 2014, Rennes, France. pp.43-55
Communication dans un congrès hal-01195483v1

Influence of food viscosity on aroma release after swallowing: a combined biomechanical modelling and in vivo study (communication orale)

 Clément De Loubens , Marion Doyennette , Albert Magnin , Ioan Cristian Tréléa , Isabelle Déléris , et al.
ISFRS 2012: 6th International Symposium of Food, Rheology and Structure, 2012, Zurich, Switzerland
Communication dans un congrès hal-01598183v1
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A lubrication analysis of pharyngeal peristalsis: Application to flavour release

 Clément de Loubens , Albert Magnin , Eric Verin , Marion Doyennette , Ioan Cristian Tréléa , et al.
Journal of Theoretical Biology, 2010, 267 (3), pp.300. ⟨10.1016/j.jtbi.2010.09.003⟩
Article dans une revue hal-00634003v1
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Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation

 Marion M. Doyennette , Isabelle Deleris Déléris , Gilles Feron , Elisabeth E. Guichard , Isabelle I. Souchon , et al.
Journal of Theoretical Biology, 2014, 340, pp.209-21. ⟨10.1016/j.jtbi.2013.09.005⟩
Article dans une revue hal-00939546v1

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 , et al.
16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region
Communication dans un congrès hal-01598185v1

The structure of dairy products modifies the kinetics of protein hydrolysis and the release of bioactive peptides in the gut of pigs during digestion

 Didier Dupont , Florence Barbe , Yann Le Gouar , Olivia Ménard , Steven Le Feunteun , et al.
1st Food Structures, Digestion & Health Conference, Mar 2012, Palmerston, France. 2012
Poster de conférence hal-01191218v1

A review of the approaches to predict the ease of swallowing and post swallow residues

 M. Marconati , J. Engmann , A. S. Burbidge , Vincent Mathieu , Isabelle Souchon , et al.
Trends in Food Science and Technology, 2019, 86, pp.281-297. ⟨10.1016/j.tifs.2019.02.045⟩
Article dans une revue hal-02628959v1
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Insights in aroma compound retention by mucosa during consumption through mathematical modelling

 Isabelle Deleris , Anne Saint-Eve , Aurélie Saglio , Isabelle Souchon , Ioan-Cristian Trelea
Journal of Food Engineering, 2016, 190, pp.123-138. ⟨10.1016/j.jfoodeng.2016.06.018⟩
Article dans une revue hal-01532599v1

Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

 Maud Panouille , Anne Saint-Eve Delbos , Isabelle Deleris , Fabien Le Bleis , Isabelle Souchon
Food Research International, 2014, 62, pp.238 - 246. ⟨10.1016/j.foodres.2014.02.031⟩
Article dans une revue hal-01195503v1

Mathematical modeling of in-mouth flavour release: toward tools to design healthy and palatable foods (présentation orale)

 Isabelle Souchon , Ioan Cristian Tréléa , Marion Doyennette , Clément De Loubens , Isabelle Déléris , et al.
Food Oral Processing, 2012, Beaune, France. pp.32
Communication dans un congrès hal-01598187v1

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS

 Guillaume Fiches , Isabelle Deleris , Anne Saint-Eve Delbos , Pascal Brunerie , Isabelle Souchon
International Journal of Mass Spectrometry, 2014, 360 (1), pp.15-23. ⟨10.1016/j.ijms.2013.11.010⟩
Article dans une revue hal-01195473v1

Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

 Anne Saint Eve , Maud Panouille , Chloé Capitaine , Isabelle Deleris , Isabelle Souchon
Food Hydrocolloids, 2015, 46, pp.144-152. ⟨10.1016/j.foodhyd.2014.12.015⟩
Article dans une revue hal-01195506v1

Instrumental methods for bolus characterization during oral processing to understand food perceptions

 Maud Panouille , Anne Saint-Eve , Isabelle Souchon
Current Opinion in Food Science, 2016, Sensory sciences and consumer perception \textbullet Food physics and material science, 9, pp.42--49. ⟨10.1016/j.cofs.2016.05.002⟩
Article dans une revue hal-01565158v1
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Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

 Joshua J. Mesurolle , Anne A. Saint-Eve , Isabelle I. Deleris , Isabelle I. Souchon
Molecules, 2013, 18 (5), pp.6035 - 6056. ⟨10.3390/molecules18056035⟩
Article dans une revue hal-01001525v1

Extraction of benzaldehyde from fermentation broth by pervaporation

 T. Lamer , Henry-Eric Spinnler , Isabelle Souchon , Andrée Voilley
Process Biochemistry, 1996, 31 (6), pp.533-542
Article dans une revue hal-02691173v1

Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method

 Samuel Atlan , Ioan-Cristian Trelea , Anne Saint-Eve , Isabelle Souchon , Eric Latrille
Journal of Chromatography A, 2006, 1110 (1-2), pp.146-155. ⟨10.1016/j.chroma.2006.01.055⟩
Article dans une revue istex hal-01512117v1
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Scale-down emulsion homogenization: Conditions to mimic pilot homogenizer depending on the emulsifier

 Baptiste M.G. Michon , Pablo Granda , Damien J.L. Mat , Isabelle Souchon , Steven Le Feunteun , et al.
Journal of Food Engineering, 2019, 261, pp.117-124. ⟨10.1016/j.jfoodeng.2019.06.003⟩
Article dans une revue hal-02265920v1
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Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

 Salma Ben-Harb , Anne Saint Eve , Maud Panouille , Isabelle Souchon , Pascal Bonnarme , et al.
International Journal of Food Microbiology, 2019, 293, pp.124-136. ⟨10.1016/j.ijfoodmicro.2019.01.012⟩
Article dans une revue hal-02619343v1
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