Souchon I - Search Results

1

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.

Kopjar M, Andriot I, Saint-Eve A, Souchon I, Guichard E. Kopjar M, et al. Among authors: souchon i. J Sci Food Agric. 2010 Jun;90(8):1285-92. doi: 10.1002/jsfa.3929. J Sci Food Agric. 2010. PMID: 20474045

2

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

Athès V, Peña y Lillo M, Bernard C, Pérez-Correa R, Souchon I. Athès V, et al. Among authors: souchon i. J Agric Food Chem. 2004 Apr 7;52(7):2021-7. doi: 10.1021/jf0350257. J Agric Food Chem. 2004. PMID: 15053546

3

Composition rather than viscosity modifies the aroma compound retention of flavored stirred yogurt.

Kora EP, Souchon I, Latrille E, Martin N, Marin M. Kora EP, et al. Among authors: souchon i. J Agric Food Chem. 2004 May 19;52(10):3048-56. doi: 10.1021/jf034597o. J Agric Food Chem. 2004. PMID: 15137852

4

Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method.

Atlan S, Trelea IC, Saint-Eve A, Souchon I, Latrille E. Atlan S, et al. Among authors: souchon i. J Chromatogr A. 2006 Mar 31;1110(1-2):146-55. doi: 10.1016/j.chroma.2006.01.055. Epub 2006 Jan 31. J Chromatogr A. 2006. PMID: 16451802

5

Influence of proteins on the perception of flavored stirred yogurts.

Saint-Eve A, Lévy C, Martin N, Souchon I. Saint-Eve A, et al. Among authors: souchon i. J Dairy Sci. 2006 Mar;89(3):922-33. doi: 10.3168/jds.S0022-0302(06)72157-9. J Dairy Sci. 2006. PMID: 16507686 Free article.

6

Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt.

Saint-Eve A, Juteau A, Atlan S, Martin N, Souchon I. Saint-Eve A, et al. Among authors: souchon i. J Agric Food Chem. 2006 May 31;54(11):3997-4004. doi: 10.1021/jf0600206. J Agric Food Chem. 2006. PMID: 16719526

7

Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties.

Saint-Eve A, Martin N, Guillemin H, Sémon E, Guichard E, Souchon I. Saint-Eve A, et al. Among authors: souchon i. J Agric Food Chem. 2006 Oct 4;54(20):7794-803. doi: 10.1021/jf060849k. J Agric Food Chem. 2006. PMID: 17002454

8

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

Juteau-Vigier A, Atlan S, Deleris I, Guichard E, Souchon I, Trelea IC. Juteau-Vigier A, et al. Among authors: souchon i. J Agric Food Chem. 2007 May 2;55(9):3577-84. doi: 10.1021/jf0626415. Epub 2007 Apr 10. J Agric Food Chem. 2007. PMID: 17419636

9

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

Déléris I, Lauverjat C, Tréléa IC, Souchon I. Déléris I, et al. Among authors: souchon i. J Agric Food Chem. 2007 Oct 17;55(21):8681-7. doi: 10.1021/jf071149y. Epub 2007 Sep 20. J Agric Food Chem. 2007. PMID: 17880147

10

Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods.

Trelea IC, Atlan S, Déléris I, Saint-Eve A, Marin M, Souchon I. Trelea IC, et al. Among authors: souchon i. Chem Senses. 2008 Feb;33(2):181-92. doi: 10.1093/chemse/bjm077. Epub 2007 Nov 28. Chem Senses. 2008. PMID: 18048371

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