I. Souchon

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.

Texture-flavor interactions in low fat stirred yogurt: How mechanical treatment, thickener concentration and aroma concentration affect perceived texture and flavor

Eric Latrille, Isabelle Souchon, Nathalie Martin, 2003 .

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 .

Validation of a new in vitro dynamic system to simulate infant digestion.

D. Dupont, A. Deglaire, I. Souchon, 2014, Food chemistry.

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 .

Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion.

D. Dupont, I. Souchon, Yohan Reynaud, 2020, Food research international.

Food-dependent set-up of the DiDGI® dynamic in vitro system: Correlation with the porcine model for protein digestion of soya-based food.

D. Dupont, I. Souchon, D. Picque, 2020, Food chemistry.

Gastro-intestinal in vitro digestions of protein emulsions monitored by pH-stat: Influence of structural properties and interplay between proteolysis and lipolysis.

I. Souchon, S. Le Feunteun, D. Mat, 2019, Food chemistry.

INFOGEST static in vitro simulation of gastrointestinal food digestion

M. Corredig, R. Singh, A. Brodkorb, 2019, Nature Protocols.

In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids

I. Souchon, D. Mat, C. Michon, 2016 .

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.

Salt and aroma compound release in model cheeses in relation to their mobility.

C. Salles, I. Déléris, I. Souchon, 2009, Journal of agricultural and food chemistry.

An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing.

A. Magnin, M. Panouillé, I. Souchon, 2018, Journal of biomechanics.

Kinetics of bread crumb hydration as related to porous microstructure.

M. Panouillé, S. Jourdren, I. Souchon, 2016, Food & function.

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 .

A lubrication analysis of pharyngeal peristalsis: application to flavour release.

A. Magnin, I. Souchon, I. Trelea, 2010, Journal of theoretical biology.

Flavor-active compounds potentially implicated in cooked cauliflower acceptance.

N. Martin, I. Souchon, E. Engel, 2002, Journal of agricultural and food chemistry.

Experimental approaches to better understand the retention of aroma compounds in oro-naso-pharyngeal cavities

G. Feron, I. Déléris, I. Souchon, 2015 .

A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics

M. Ramaioli, I. Souchon, I. Trelea, 2014 .

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 .

Experimental and theoretical considerations on breakthrough pressure in membrane-based solvent extraction: Focus on citrus essential oil/hydro-alcoholic solvent systems with low interfacial tension

U. Jenelten, J. Schenk, I. Souchon, 2011 .

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.

Total permeate pressure influence on the selectivity of the pervaporation of aroma compounds

I. Souchon, A. Baudot, M. Marin, 1999 .

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 .

Determination of aroma compound diffusion in model food systems: Comparison of macroscopic and microscopic methodologies

E. Guichard, I. Déléris, I. Souchon, 2010 .

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.

Lipo‐Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota Composition

M. Leclerc, C. Chaumontet, C. Gaudichon, 2018, Molecular nutrition & food research.

True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods.

C. Buffière, D. Dupont, I. Souchon, 2020, Food chemistry.

Trapping of aromatic compounds by adsorption on hydrophobic sorbents

J. A. Rojas, I. Souchon, G. Grévillot, 1996 .

Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability

D. Dupont, S. Marze, I. Souchon, 2017 .

In Situ Detoxification of the Fermentation Medium during γ‐Decalactone Production with the Yeast Sporidiobolus salmonicolor

I. Souchon, L. Dufossé, H. Spinnler, 1999, Biotechnology progress.

Review: Quality of animal-source foods.

V. Santé-Lhoutellier, P. Mirade, E. Kesse-Guyot, 2021, Animal : an international journal of animal bioscience.

Block protocol for conventional profiling to sensory characterize plant protein isolates

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

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.

Recovery of sulfur aroma compounds using membrane-based solvent extraction

I. Souchon, M. Marin, F. Pierre, 2001 .

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.

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 .

Membrane-based solvent extraction of aroma compounds : Choice of configurations of hollow fiber modules based on experiments and simulation

José Sánchez, I. Souchon, V. Athès, 2006 .

Liquid‐liquid and liquid‐gas extraction of aroma compounds with hollow fibers

I. Souchon, M. Marin, F. Pierre, 2006 .

Liquid-liquid extraction and air stripping in membrane contactor: application to aroma compounds recovery☆

I. Souchon, V. Athès, M. Marin, 2004 .

Membrane-based solvent extraction of sulfur aroma compounds: influence of operating conditions on mass transfer coefficients in a hollow fiber contactor

I. Souchon, M. Marin, F. Pierre, 2002 .

Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor

Isabelle Souchon, Nazely Diban, I. Souchon, 2008 .

Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study.

I. Déléris, I. Souchon, I. Trelea, 2011, Food chemistry.

An experimental device to determine the apparent diffusivities of aroma compounds

I. Déléris, I. Souchon, I. Trelea, 2008 .

Flavour retention and release from the food matrix: an overview.

I. Souchon, P. Etiévant, A. Voilley, 2006 .

The important role of salivary α-amylase in the gastric digestion of wheat bread starch.

M. Panouillé, I. Souchon, S. Le Feunteun, 2018, Food & function.

Temporal changes in postprandial intragastric pH: Comparing measurement methods, food structure effects, and kinetic modelling.

C. Buffière, D. Dupont, I. Souchon, 2020, Food research international.

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 .

INFOGEST static in vitro simulation of gastrointestinal food digestion

M. Corredig, R. Singh, A. Brodkorb, 2019, Nature Protocols.

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

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

Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels

M. Panouillé, I. Souchon, F. Boué, 2019, Food Hydrocolloids.

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.

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

I. Déléris, I. Souchon, I. Zouid, 2009 .

Trapping of γ-Decalactone by Adsorption on Hydrophobic Sorbents : Application to the bioconversion of methyl ricinoleate by the yeast Sporidiobolus salmonicolor

I. Souchon, L. Dufossé, A. Voilley, 1998 .

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 .

How Different Are Industrial, Artisanal and Homemade Soft Breads?

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

Emerging extraction

E. Puértolas, M. Brnčić, I. Souchon, 2021, Food Waste Recovery.

Chapter 11 – Emerging extraction

Eduardo Puértolas, Mladen Brnčić, Francisco J. Barba, 2015 .

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 .

Using ultrasound to characterize the tongue-food interface: An in vitro study examining the impact of surface roughness and lubrication.

I. Souchon, V. Mathieu, F. Restagno, 2020, Ultrasonics.

Vapour-liquid equilibria of aroma compounds in hydroalcoholic solutions: Measurements with a recirculation method and modelling with the NRTL and COSMO-SAC approaches

Patrice Paricaud, Isabelle Souchon, I. Souchon, 2008 .

Influence of proteins on the perception of flavored stirred yogurts.

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

Membrane air-stripping of aroma compounds

I. Souchon, V. Athès, M. Marin, 2006 .

“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.

Comparison of experimental methods for measuring infinite dilution volatilities of aroma compounds in water/ethanol mixtures.

I. Souchon, R. Pérez-Correa, C. Bernard, 2004, Journal of agricultural and food chemistry.

Experimental study of airflow and heat transfer above a hot liquid surface simulating a cup of drink

O. Laguerre, I. Souchon, D. Flick, 2017 .

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.

Diffusion of aroma compounds in stirred yogurts with different complex viscosities.

I. Déléris, I. Souchon, I. Trelea, 2007, Journal of agricultural and food chemistry.

Pervaporation as a deodorization process applied to food industry effluents: recovery and valorisation of aroma compounds from cauliflower blanching water

I. Souchon, M. Marin, F. Pierre, 2002 .

EXTRACTION OF BENZALDEHYDE FROM FERMENTATION BROTH BY PERVAPORATION

I. Souchon, A. Voilley, H. Spinnler, 1996 .

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.

Structure of protein emulsion in food impacts intestinal microbiota, caecal luminal content composition and distal intestine characteristics in rats.

M. Leclerc, S. Mondot, C. Chaumontet, 2017, Molecular nutrition & food research.

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

I. Déléris, I. Souchon, I. Trelea, 2009 .

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

Adam Burbidge, Jan Engmann, Isabelle Souchon, 2019, Trends in Food Science & Technology.

How Texture Influences Aroma and Taste Perception Over Time in Candies

Pascal Schlich, Sylvie Cordelle, Isabelle Souchon, 2011 .

Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation.

G. Feron, E. Guichard, I. Déléris, 2014, Journal of theoretical biology.

Pervaporative Dehydration of Binary Ethanol/Water and Ternary Ethanol/Water/Methanol Mixtures Using a Methylated Silica Membrane: A Mechanistic Approach

I. Souchon, V. Athès, M. Moussa, 2015 .

Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties.

E. Guichard, I. Déléris, I. Souchon, 2007, Journal of agricultural and food chemistry.

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.

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 .

Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions.

I. Souchon, T. Cattenoz, S. Le Feunteun, 2018, Food chemistry.

Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression

I. Souchon, V. Mathieu, F. Restagno, 2020 .

Pervaporative Dehydration of Bioethanol using Silica and PVA Membranes: Analysis of Permeation Performances and Effect of Volatile Organic Impurities

O. Vitrac, I. Souchon, M. Lameloise, 2012 .

INFOGEST static in vitro simulation of 1 gastrointestinal food digestion 2 3

M. Corredig, R. Singh, A. Brodkorb, 2019 .

Ultra-processed foods: how functional is the NOVA system?

M. Maillot, N. Darmon, I. Souchon, 2022, European Journal of Clinical Nutrition.

Solvent extraction of highly valuable oxygenated terpenes from lemon essential oil using a polypropylene membrane contactor: potential and limitations

U. Jenelten, J. Schenk, I. Souchon, 2011 .

A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies

P. Menut, C. Tournier, I. Souchon, 2021 .

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 .

Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release

S. Jourdren, I. Déléris, I. Souchon, 2016 .

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

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

Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue☆

M. Stieger, E. Scholten, I. Souchon, 2021, Current research in food science.

The contribution of gastric digestion of starch to the glycaemic index of breads with different composition or structure.

I. Souchon, S. Le Feunteun, D. Freitas, 2022, 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.

A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavor release.

A. Magnin, I. Souchon, I. Trelea, 2011, Journal of theoretical biology.