S. Cordelle

发表

Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

T. Thomas-Danguin, C. Salles, C. Septier, 2021, Molecules.

CONSUMER PERCEPTION AND PREFERENCE OF BOTTLED AND TAP WATER

P. Schlich, S. Cordelle, E. Teillet, 2010 .

Sensory acceptability of new plant protein meat substitutes

P. Schlich, S. Cordelle, A. Redl, 2022, Food Quality and Preference.

Characterisation of key aroma compounds in Burgundy truffle

I. Andriot, S. Cordelle, G. Lucchi, 2021 .

Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations

A. Deglaire, P. Schlich, S. Cordelle, 2016 .

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity

Michel Rogeaux, Pascal Schlich, Nicolas Pineau, 2009 .

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.

P. Schlich, G. Feron, F. Canon, 2021, Food chemistry.

How Texture Influences Aroma and Taste Perception Over Time in Candies

Pascal Schlich, Sylvie Cordelle, Isabelle Souchon, 2011 .

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

S. Walrand, P. Schlich, S. Cordelle, 2017 .

Temporal Drivers of Liking

P. Schlich, S. Cordelle, M. Visalli, 2015 .

Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products

Pascal Schlich, Sylvie Cordelle, Hervé This, 2013 .

Sensory methodologies and the taste of water.

Pascal Schlich, Elisabeth Guichard, Eric Teillet, 2010 .