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Keywords

Social networks

  • ResearchGate: researchgate.net/profile/Samuel_Lubbers/research
Number of documents

40

Samuel Lubber's Publications


Activités enseignements

 

Activités recherches


Journal articles19 documents

  • Amel Hedhili, Samuel Lubbers, Elias Bou-Maroun, Francine Griffon, Babatope Ebenezer Akinyemi, et al.. Moringa Oleifera supplemented biscuits: Nutritional values and consumer segmentation. South African Journal of Botany, Elsevier, 2021, 138, pp.406-414. ⟨10.1016/j.sajb.2021.01.017⟩. ⟨hal-03187745⟩
  • François Potin, Samuel Lubbers, Florence Husson, Rémi Saurel. Hemp ( Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality. Journal of Food Science, Wiley, 2019, 84 (12), pp.3682-3690. ⟨10.1111/1750-3841.14850⟩. ⟨hal-02380961⟩
  • Silawan Somboonchan, Samuel Lubbers, Gaëlle Roudaut. Water and temperature contribution to the structuration of starch matrices in the presence of flavour. Food Chemistry, Elsevier, 2016, 195, pp.79 - 86. ⟨10.1016/j.foodchem.2015.04.099⟩. ⟨hal-01495134⟩
  • Manhal Yousseef, Céline Lafarge, Dominique Valentin, Samuel Lubbers, Florence Husson. Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties. LWT - Food Science and Technology, Elsevier, 2016, 69, pp.430-437. ⟨10.1016/j.lwt.2016.01.060⟩. ⟨hal-01396424⟩
  • Florence Husson, Samuel Lubbers, Rémi Saurel, Yves Waché, Phu-Ha Ho, et al.. Fermentation des protéines végétales : atouts organoleptique et nutritionnel. IAA La revue des industries agroalimentaires, PPI, 2015, pp.24-26. ⟨hal-02877613⟩
  • Manhal Yousseef, Samuel Lubbers, Florence Husson, Dominique Valentin. Sensory evaluation as a tool in assessing the quality of new fermented products. Science and Technology Development Journal, 2014, 17 (3), pp.63-71. ⟨10.32508/stdj.v17i3.1501⟩. ⟨hal-02178049⟩
  • Charfedinne Ayed, Samuel Lubbers, Isabelle Andriot, Yacine Merabtine, Elisabeth Guichard, et al.. Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels. Food Research International, Elsevier, 2014, 62, pp.846-859. ⟨10.1016/j.foodres.2014.04.050⟩. ⟨hal-02566830⟩
  • Anne Tromelin, Charfedinne Ayed, Samuel Lubbers, Sandy Pagès-Hélary, Isabelle Andriot, et al.. Proposed alternative phase ratio variation method for the calculation of liquid-vapour partition coefficients of volatiles. Journal of Chromatography A, Elsevier, 2012, 1263, pp.158-165. ⟨10.1016/j.chroma.2012.09.039⟩. ⟨hal-02645690⟩
  • Anne Tromelin, Yacine Merabtine, Isabelle Andriot, Samuel Lubbers, Elisabeth Guichard. Retention-release equilibrium of aroma compounds in polysaccharide gels: study by Quantitative Structure-Activity/Property Relationships approach. Flavour and Fragrance Journal, Wiley, 2010, 25 (6), pp.431-442. ⟨10.1002/ffj.2000⟩. ⟨hal-02666191⟩
  • Samuel Lubbers, Emma Butler. Effects of texture and temperature on the kinetic of aroma release from model dairy custards. Food Chemistry, Elsevier, 2010, 123 (2), pp.345-350. ⟨10.1016/j.foodchem.2010.04.041⟩. ⟨hal-00850779⟩
  • Yacine Merabtine, Samuel Lubbers, Isabelle Andriot, Anne Tromelin, Elisabeth Guichard. Retention/release equilibrium of aroma compounds in fat-free dairy gels. Journal of the Science of Food and Agriculture, Wiley, 2010, 90 (9), pp.1403-1409. ⟨10.1002/jsfa.3949⟩. ⟨hal-02661104⟩
  • Samuel Lubbers, Nicolas Decourcelle, Daniel Martinez, Elisabeth Guichard, Anne Tromelin. Effect of thickeners on aroma compound behavior in a model dairy gel. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (12), pp.4835-4841. ⟨10.1021/jf0628375⟩. ⟨hal-02668488⟩
  • Nicolas Decourcelle, Samuel Lubbers, Nadine Vallet, Pascale Rondeau, Elisabeth Guichard. Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions. International Dairy Journal, Elsevier, 2004, 14 (9), pp.783 - 789. ⟨10.1016/j.idairyj.2004.02.007⟩. ⟨hal-01413574⟩
  • Samuel Lubbers, N. Decourcelle. Influence of aroma compounds on the mechanical properties of pectin gels. Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, pp.1277-1280. ⟨hal-02669576⟩
  • Samuel Lubbers, N. Decourcelle, N. Vallet, Elisabeth Guichard. Flavor release and rheology behavior of straberry fatfree stirred yogurt during storage. Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52, pp.3077-3082. ⟨hal-02676740⟩
  • Samuel Lubbers, E. Guichard. The effect of sugars and pectin on flavour release from a fruit pastille model system. Food Chemistry, Elsevier, 2003, 81, pp.269-273. ⟨hal-02670309⟩
  • Samuel Lubbers, C. Verret, Andrée Voilley. The effect of glycerol on the perceived aroma of a model wine and a white wine. LWT - Food Science and Technology, Elsevier, 2001, 34, pp.262-265. ⟨hal-02674862⟩
  • G. Ramirez Ramirez, Samuel Lubbers, C. Charpentier, M. Feuillat, Andrée Voilley, et al.. Aroma compound sorption by oak wood in a model wine. Journal of Agricultural and Food Chemistry, American Chemical Society, 2001, 49, pp.3893-3897. ⟨hal-02683315⟩
  • Samuel Lubbers, Nathalie Cayot, Claude Taisant. Blue cheese taste intensification in process cheese products. Sciences des Aliments, Lavoisier Abonnements, 1997, 17, pp.393-402. ⟨hal-03007838⟩

Conference papers8 documents

  • Manhal Yousseef, Samuel Lubbers, Dominique Valentin, Florence Husson. From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer taste. SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. ⟨hal-02795229⟩
  • Manhal Yousseef, Ilian Dobrev, Samuel Lubbers, Florence Husson, Dominique Valentin. Developing sustainable food: the role of consumer liking in optimization of pea yogurt. SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. ⟨hal-02795062⟩
  • Manhal Yousseef, Samuel Lubbers, Dominique Valentin, Céline Lafarge, Florence Husson. Screening of lactic acid bacteria for fermentation of a mix of cow and pea protein. Vitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p. ⟨hal-01593951⟩
  • Charfedinne Ayed, Samuel Lubbers, Isabelle Andriot, Yacine Merabtine, Elisabeth Guichard, et al.. Identification of various retention/release behaviours of odorant molecules in dairy and pectin gels: the role of structural features. 14. Weurman Flavour Research Symposium, Sep 2014, Cambridge, United Kingdom. 1 p. ⟨hal-01512141⟩
  • Anne Tromelin, Samuel Lubbers, Isabelle Andriot, Elisabeth Guichard. Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method. 13. Weurman Flavour Research Symposium,Special Issue Part I, University of Zaragoza - Universidad de Zaragoza (Zaragoza). ESP., Sep 2011, Zaragoza, Spain. 697 p. ⟨hal-02746776⟩
  • Anne Tromelin, Yacine Merabtine, Isabelle Andriot, Samuel Lubbers, Elisabeth Guichard, et al.. QSAR/QSPR approach of aroma compounds behaviour in polysaccharide gels. 12. Weurman Flavour Research Symposium, Jul 2008, Interlaken, Switzerland. ⟨hal-02757887⟩
  • Samuel Lubbers. Optimisation de l'aromatisation d'un yaourt à 0 % de MG. Rencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France. ⟨hal-02762776⟩
  • David Chassagne, G. Ramírez, Samuel Lubbers, C. Charpentier, M. Feuillat, et al.. Sorption of aroma compounds to oak wood in wine ageing conditions. 10. Weurman flavour research symposium, Jun 2003, Beaune, France. ⟨hal-02762982⟩

Poster communications8 documents

  • Oliete Bonastre, Samuel Lubbers, Carine Fournier, Sylvain Jeandroz, Rémi Saurel. Le stress biotique, le décorticage ou la variété influencent la présence d'off-flavors dans la farine de pois. RFL#3 Rencontres Francophones Légumineuses, Feb 2021, Virtuel, France. ⟨hal-03165165⟩
  • Samuel Lubbers, Bonastre Oliete, Clara Philippe, Vanessa Vernoud, Richard Thompson, et al.. Effet de la variété sur les teneurs en métabolites secondaires dans les farines de pois. RFL2 Rencontres Francophones Légumineuses, Oct 2018, Toulouse, France. 2018. ⟨hal-02733901⟩
  • Samuel Lubbers, Elias Bou-Maroun, Christophe Martin, Bertrand Chatelet. Determination of volatiles and sensory profiles in grape juices from Gamay. 9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium. ⟨hal-02756015⟩
  • Julie Poette, Samuel Lubbers, Bruno Maison, Isabelle Andriot, Karine Gourrat, et al.. The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles. 9. Wartburg symposium on flavour chemistry and biology, Apr 2010, Eisenach, United Kingdom. Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, Advances and challenges in flavor chemistry & biology. Proceedings of the 9. wartburg symposium. ⟨hal-02754833⟩
  • Julie Poette, Samuel Lubbers, Bruno Maison, Isabelle Andriot, Karine Gourrat, et al.. Release of aroma compounds from fat spread in a salivary reactor. 9. Wartburg Symposium on Flavor Chemistry & Biology, Apr 2010, Wartburg-Esenach, Germany. 1 p., 2010. ⟨hal-02819203⟩
  • Yacine Merabtine, Samuel Lubbers, Isabelle Andriot, Anne Tromelin, Elisabeth Guichard. Aroma release in fat free dairy gels added or not added with pectin.  Euro Food Chem 15., Jul 2009, Copenhague, Denmark. 1 p., 2009. ⟨hal-02816107⟩
  • Anne Tromelin, Samuel Lubbers, Daniel Martinez, Elisabeth Guichard. QSAR/QSPR approach of aroma compounds behaviour in food products. 14. European Conference on Food Chemistry (Euro Food Chem XIV), Aug 2007, Paris, France. 2007. ⟨hal-02821418⟩
  • Anne Tromelin, A. Chana-Lopez, Samuel Lubbers, Isabelle Andriot, Elisabeth Guichard. Application of Quantitative Structure-Property Relationships (QSPR) approach to aroma release study. 13. World Congress of Food Science and Technology (IUFOST): "Food is Life", Sep 2006, Nantes, France. 2006. ⟨hal-02824150⟩

Book sections5 documents

  • Charfedinne Ayed, Samuel Lubbers, Isabelle Andriot, Yacine Merabtine, Elisabeth Guichard, et al.. Retention and release behaviours of aroma compounds in dairy and pectin gels: the role of structural features. Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, 978-1-899043-70-5. ⟨hal-01183014⟩
  • Anne Tromelin, Samuel Lubbers, Isabelle Andriot, Elisabeth Guichard. Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method. Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00075-1⟩. ⟨hal-01298407⟩
  • Samuel Lubbers, Elias Bou-Maroun, Christophe Martin, Bertrand Chatelet. Determination of volatiles and sensory profile in grape juices from Gamay. Hofmann, Thomas Meyerhof, Wolfgang Schieberle, Peter. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.374-381, 2010, 978-3-938896-38-9. ⟨hal-00709926⟩
  • Julie Poette, Samuel Lubbers, B. Maison, I. Andrito, Karine Pernin, et al.. The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles. Hofmann, T. ; Meyerhof, W. ; Schieberle, P. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.386-389, 2010. ⟨hal-00719384⟩
  • Anne Tromelin, Yacine Merabtine, Isabelle Andriot, Samuel Lubbers, Elisabeth Guichard. Quantitative structure-property relationships approach of aroma compounds behaviour in polysaccharide gels. Expression of multidisciplinary flavour science. Proceedings of the 12. Weurman Symposium Interlaken, Switzerland, 2008, Zurich University of Applied Sciences, 2010, 978-3-905745-19-1. ⟨hal-02822513⟩