M. Repoux

发表

Inter-individual variability in aroma release during sweet mint consumption: Inter-individual variability in aroma release

G. Feron, H. Labouré, E. Guichard, 2012 .

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters.

E. Qannari, G. Feron, H. Labouré, 2017, Food & function.

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

H. Labouré, J. Le Quéré, R. Boulanger, 2020, Molecules.

Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing.

G. Feron, H. Labouré, P. Courcoux, 2014, Food research international.

Inter‐individual variability in aroma release during sweet mint consumption

G. Feron, H. Labouré, E. Guichard, 2012 .

Solid cheese consumption: quantification of oral coating.

G. Feron, C. Septier, H. Labouré, 2012, Archives of oral biology.

Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences.

Jean-Michel Roger, Zoé Deuscher, Sébastien Preys, 2019, Journal of mass spectrometry : JMS.

Understanding the Dynamics of Flavor Compound Release During Food Mastication of Cheese Products in Relation to Perception

G. Feron, H. Labouré, E. Guichard, 2014 .

Combined effect of cheese characteristics and food oral processing on in vivo aroma release

G. Feron, H. Labouré, P. Courcoux, 2012 .

CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLD

A. Magnin, G. Feron, H. Labouré, 2012 .