Anne Saint-Eve

5 – Multimodal interactions

Thierry Thomas-Danguin, Carole Tournier, Charlotte Sinding, 2016 .

Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels

Elisabeth Guichard, C. Trelea, Isabelle Souchon, 2006 .

Consumer acceptance and sensory drivers of liking for high plant protein snacks.

Julien Delarue, Gérard Cuvelier, Anne Saint-Eve, 2019, Journal of the science of food and agriculture.

Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies

Anne Saint-Eve, Nathalie Martin, N. Martin, 2004 .

How Texture Influences Aroma and Taste Perception Over Time in Candies

Pascal Schlich, Sylvie Cordelle, Isabelle Souchon, 2011 .

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

Hervé Guillemin, Jean-Luc Le Quéré, Isabelle Souchon, 2011 .

Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.

Michèle Marin, Ioan Cristian Trelea, Isabelle Souchon, 2007, Chemical senses.