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Co-authors
(45)
Isabelle Souchon
15
Isabelle Deleris (Isabelle Déléris)
7
Maud Panouille (Maud Panouillé)
4
Elisabeth Guichard
4
Ioan Cristian Trelea (Ioan Cristian Tréléa)
3
Journals
(9)
FOOD CHEM
4
J AGR FOOD CHEM
4
FOOD HYDROCOLLOID
3
FOOD QUAL PREFERENCE
2
FOOD RES INT
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Authors
Anne Saint-Eve
Anne Saint-Eve,Institut National de la Recherche Agronomique INRA,Food Science,Chromatography,Mass Spectrometry
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Anne Saint-Eve
Institut National de la Recherche Agronomique INRA
Publications:
18
|
Citations:
92
Fields:
Food Science
,
Chromatography
,
Mass Spectrometry
View FAQ about top research areas and Fields of study
Collaborated with
45 co-authors
from 2004 to 2011
|
Cited by
248 authors
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Publications
(18)
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Relationships between saliva and food bolus properties from model dairy products
(
Citations: 4
)
S. R. Drago
,
M. Panouillé
,
A. Saint-Eve
,
E. Neyraud
,
G. Feron
,
I. Souchon
Journal:
Food Hydrocolloids - FOOD HYDROCOLLOID
, vol. 25, no. 4, pp. 659-667, 2011
Understanding of the influence of composition, structure and texture on salty perception in model dairy products
(
Citations: 2
)
Maud Panouillé
,
Anne Saint-Eve
,
Clément de Loubens
,
Isabelle Déléris
,
Isabelle Souchon
Journal:
Food Hydrocolloids - FOOD HYDROCOLLOID
, vol. 25, no. 4, pp. 716-723, 2011
The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception
(
Citations: 1
)
Isabelle Déléris
,
Anne Saint-Eve
,
Fanny Dakowski
,
Etienne Sémon
,
Jean-Luc Le Quéré
,
Hervé Guillemin
,
Isabelle Souchon
Journal:
Food Chemistry - FOOD CHEM
, vol. 127, no. 4, pp. 1615-1624, 2011
Critical effect of oxygen on aroma compound production by Proteus vulgaris
Pawinee Deetae
,
Anne Saint-Eve
,
Henry E. Spinnler
,
Sandra Helinck
Journal:
Food Chemistry - FOOD CHEM
, vol. 126, no. 1, pp. 134-139, 2011
The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions
M. Doyennette
,
I. Déléris
,
A. Saint-Eve
,
A. Gasiglia
,
I. Souchon
,
I. C. Trelea
Journal:
Food Research International - FOOD RES INT
, vol. 44, no. 10, pp. 3174-3181, 2011
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Citations
(92 times by 72 publications)
Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk
Davinia Sánchez-Macías
,
Isabel Moreno-Indias
,
Sergio Álvarez
,
Megan Clevelan
,
Noemi Castro
,
Anastasio Argüello
,
María del Rosario Fresno
Journal:
Journal of Applied Animal Research - J APPL ANIM RES
, vol. ahead-of-p, no. ahead-of-p, pp. 1-9, 2012
Relationships between saliva and food bolus properties from model dairy products
(
Citations: 4
)
S. R. Drago
,
M. Panouillé
,
A. Saint-Eve
,
E. Neyraud
,
G. Feron
,
I. Souchon
Journal:
Food Hydrocolloids - FOOD HYDROCOLLOID
, vol. 25, no. 4, pp. 659-667, 2011
Investigation of interactions between texture and ortho- and retronasal olfactory stimuli using psychophysical and electrophysiological approaches
(
Citations: 1
)
Natacha Roudnitzky
,
Johannes H. F. Bult
,
Rene A. de Wijk
,
Jens Reden
,
Benno Schuster
,
Thomas Hummel
Journal:
Behavioural Brain Research - BEHAV BRAIN RES
, vol. 216, no. 1, pp. 109-115, 2011
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
A. A. Gomes
,
S. P. Braga
,
A. G. Cruz
,
R. S. Cadena
,
P. C. B. Lollo
,
C. Carvalho
,
J. Amaya-Farfán
,
J. A. F. Faria
,
H. M. A. Bolini
Journal:
Journal of Dairy Science - J DAIRY SCI
, vol. 94, no. 10, pp. 4777-4786, 2011
How Texture Influences Aroma and Taste Perception Over Time in Candies
Anne Saint-Eve
,
Isabelle Déléris
,
Maud Panouillé
,
Fanny Dakowski
,
Sylvie Cordelle
,
Pascal Schlich
,
Isabelle Souchon
Journal:
Chemosensory Perception - CHEMOSENS PERCEPT
, vol. 4, no. 1, pp. 32-41, 2011
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