A. Saint-Eve

发表

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures.

E. Guichard, M. Panouillé, S. Jourdren, 2017, Food research international.

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

M. Panouillé, S. Jourdren, A. Saint-Eve, 2016, Food research international.

Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions.

A. Saint-Eve, I. Souchon, A. Cosson, 2021, Food research international.

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 .

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

F. L. Bleis, M. Panouillé, A. Saint-Eve, 2014 .

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

G. Feron, E. Guichard, A. Saint-Eve, 2010 .

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

M. Panouillé, A. Saint-Eve, I. Souchon, 2016 .

Relationships between saliva and food bolus properties from model dairy products

G. Feron, E. Neyraud, M. Panouillé, 2011 .

Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels.

M. Panouillé, A. Saint-Eve, I. Déléris, 2011, Journal of agricultural and food chemistry.

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

M. Panouillé, A. Saint-Eve, I. Déléris, 2015 .

Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

M. Panouillé, A. Saint-Eve, I. Déléris, 2011 .

IN AROMA COMPOUND RETENTION BY MUCOSA DURING 1 CONSUMPTION THROUGH MATHEMATICAL MODELLING 2

A. Saint-Eve, I. Déléris, I. Souchon, 2019 .

Insights in aroma compound retention by mucosa during consumption through mathematical modelling

A. Saint-Eve, I. Déléris, I. Souchon, 2016 .

Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

A. Saint-Eve, I. Déléris, I. Souchon, 2013, Molecules.

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 .

Understanding of the influence of composition, structure and texture on salty perception in model dairy products

M. Panouillé, A. Saint-Eve, I. Déléris, 2011 .

Impact of swallowing on the dynamics of aroma release and perception during the consumption of alcoholic beverages.

A. Saint-Eve, I. Déléris, I. Souchon, 2011, Chemical senses.

How can protein ratio affect aroma release, physical properties and perceptions of yoghurt?

N. Martin, A. Saint-Eve, I. Souchon, 2006 .

Identifying the ideal profile of French yogurts for different clusters of consumers.

J. Delarue, A. Saint-Eve, D. Blumenthal, 2016, Journal of dairy science.

Measuring and predicting the spreading of dairy products in the mouth: sensory, instrumental and modelling approaches

P. Jay, A. Magnin, M. Panouillé, 2010 .

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions.

F. Irlinger, M. Panouillé, A. Saint-Eve, 2019, International journal of food microbiology.

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

É. Latrille, A. Saint-Eve, I. Souchon, 2006, Journal of chromatography. A.

Does environmental impact vary widely within the same food category? A case study on industrial pizzas from the French retail market

L. Soler, A. Saint-Eve, I. Souchon, 2021, Journal of Cleaner Production.

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

A. Saint-Eve, I. Déléris, I. Souchon, 2014 .

Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas representatives of the French retail market

L. Soler, A. Saint-Eve, I. Souchon, 2022, Data in brief.

Block protocol for conventional profiling to sensory characterize plant protein isolates

J. Delarue, A. Saint-Eve, I. Souchon, 2020 .

Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

A. Saint-Eve, K. Olsen, J. Aschoff, 2022, Innovative Food Science & Emerging Technologies.

Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category

J. Huneau, L. Soler, M. Adjibade, 2021, British Journal of Nutrition.

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

A. Saint-Eve, I. Souchon, A. Cosson, 2020, Foods.

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.

E. Guichard, A. Saint-Eve, I. Souchon, 2010, Journal of the science of food and agriculture.

Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

A. Saint-Eve, C. Bonazzi, Suyin Yang, 2022, Foods.

Identification and quantification of key phytochemicals in peas - Linking compounds with sensory attributes.

A. Saint-Eve, I. Souchon, A. Cosson, 2022, Food chemistry.

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

F. Irlinger, M. Panouillé, A. Saint-Eve, 2020 .

Critical effect of oxygen on aroma compound production by Proteus vulgaris

A. Saint-Eve, P. Deetae, H. Spinnler, 2011 .

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color.

A. Saint-Eve, J. Aschoff, Daniel Bonerz, 2020, Comprehensive reviews in food science and food safety.

Quality changes in yogurt during storage in different packaging materials.

A. Saint-Eve, I. Souchon, V. Ducruet, 2008, Food chemistry.

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

F. Irlinger, M. Panouillé, A. Saint-Eve, 2017 .

Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study

J. Gennisson, A. Saint-Eve, I. Souchon, 2021 .

Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients

A. Saint-Eve, K. Olsen, J. Aschoff, 2021, Foods.

Reducing salt and fat content: impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses.

A. Saint-Eve, I. Déléris, I. Souchon, 2009 .

Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.

N. Martin, A. Saint-Eve, I. Souchon, 2006, Journal of agricultural and food chemistry.

Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods.

E. Guichard, E. Sémon, A. Saint-Eve, 2013, Journal of mass spectrometry : JMS.

Packaging material and formulation of flavoured yoghurts: how to choose the kind of polymer in accordance with the yoghurt composition?

A. Saint-Eve, I. Souchon, V. Ducruet, 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.

How Different Are Industrial, Artisanal and Homemade Soft Breads?

A. Saint-Eve, I. Souchon, Pascal Leroy, 2022, Foods.

Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Jim R. Jones, J. Bronlund, M. Morgenstern, 2021 .

Influence of proteins on the perception of flavored stirred yogurts.

N. Martin, A. Saint-Eve, I. Souchon, 2006, Journal of dairy science.

FIRST IDENTIFICATION OF TWO POTENT THIOL COMPOUNDS IN RIPENED CHEESES

A. Saint-Eve, P. Bonnarme, S. Landaud, 2010 .

“How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies

J. Delarue, A. Saint-Eve, I. Souchon, 2022, Frontiers in Nutrition.

The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

A. Saint-Eve, I. Déléris, I. 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.

Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties.

N. Martin, E. Guichard, E. Sémon, 2006, Journal of agricultural and food chemistry.

How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habits

J. Delarue, A. Saint-Eve, Hélène Leclercq, 2016, Appetite.

5 – Multimodal interactions

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

How Texture Influences Aroma and Taste Perception Over Time in Candies

Pascal Schlich, Sylvie Cordelle, Isabelle Souchon, 2011 .

Consumer preferences for new fermented food products that mix animal and plant protein sources

F. Irlinger, S. Marette, A. Saint-Eve, 2021, Food Quality and Preference.

Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening.

A. Saint-Eve, D. Picque, S. Morge, 2019, Journal of dairy science.

Influence of the Nonvolatile Fraction on the Sensory Perception of 40% (v/v) Ethanol‐Containing French Grape Brandies

A. Saint-Eve, I. Déléris, I. Souchon, 2014 .

Modelling sensory properties against instrumental measurements by PLS-Path Modeling: application to dairy products

A. Saint-Eve, D. Blumenthal, M. Masson, 2016 .

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.

M. Panouillé, S. Jourdren, A. Saint-Eve, 2017, Journal of agricultural and food chemistry.

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 1. Variation of the mean collision energy to control ionization processes occurring during PTR-MS analyses of 10–40% (v/v) ethanol–water solutions

A. Saint-Eve, B. Pollet, I. Déléris, 2013 .

Breakdown pathways during oral processing of different breads: impact of crumb and crust structures.

M. Panouillé, S. Jourdren, A. Saint-Eve, 2016, Food & function.

Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beverages.

G. Feron, E. Guichard, E. Sémon, 2009, Journal of agricultural and food chemistry.

Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools.

A. Saint-Eve, I. Souchon, A. Cosson, 2021, Food chemistry.

Environmental performance of mixed animal and plant protein sources for designing new fermented foods

F. Irlinger, S. Marette, A. Saint-Eve, 2023, Cleaner Environmental Systems.

Identification of a powerful aroma compound in munster and camembert cheeses: ethyl 3-mercaptopropionate.

A. Saint-Eve, P. Bonnarme, S. Landaud, 2008, Journal of agricultural and food chemistry.

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

F. Irlinger, A. Saint-Eve, I. Souchon, 2022, Foods.