Emilie Bouzidi

Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor).

C. Salles, E. Guichard, L. Briand, 2023, Food research international.

Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates

C. Salles, L. Briand, Christophe Martin, 2022, Foods.

Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor).

C. Salles, L. Briand, Christophe Martin, 2023, Food chemistry.

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

C. Salles, L. Briand, N. Sommerer, 2023, Metabolites.