Souchon I - Search Results

1

Identification and quantification of key phytochemicals in peas - Linking compounds with sensory attributes.

Cosson A, Meudec E, Ginies C, Danel A, Lieben P, Descamps N, Cheynier V, Saint-Eve A, Souchon I. Cosson A, et al. Among authors: souchon i. Food Chem. 2022 Aug 15;385:132615. doi: 10.1016/j.foodchem.2022.132615. Epub 2022 Mar 2. Food Chem. 2022. PMID: 35290955

2

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

3

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.

4

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

5

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

6

Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beverages.

Saint-Eve A, Déléris I, Aubin E, Semon E, Feron G, Rabillier JM, Ibarra D, Guichard E, Souchon I. Saint-Eve A, et al. Among authors: souchon i. J Agric Food Chem. 2009 Jul 8;57(13):5891-8. doi: 10.1021/jf900542j. J Agric Food Chem. 2009. PMID: 19514724

7

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

8

Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels.

de Loubens C, Saint-Eve A, Déléris I, Panouillé M, Doyennette M, Tréléa IC, Souchon I. de Loubens C, et al. Among authors: souchon i. J Agric Food Chem. 2011 Mar 23;59(6):2534-42. doi: 10.1021/jf103792b. Epub 2011 Feb 18. J Agric Food Chem. 2011. PMID: 21329396 Free article.

9

Impact of swallowing on the dynamics of aroma release and perception during the consumption of alcoholic beverages.

Déléris I, Saint-Eve A, Guo Y, Lieben P, Cypriani ML, Jacquet N, Brunerie P, Souchon I. Déléris I, et al. Among authors: souchon i. Chem Senses. 2011 Oct;36(8):701-13. doi: 10.1093/chemse/bjr038. Epub 2011 May 27. Chem Senses. 2011. PMID: 21622600

10

Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods.

Déléris I, Saint-Eve A, Sémon E, Guillemin H, Guichard E, Souchon I, Le Quéré JL. Déléris I, et al. Among authors: souchon i. J Mass Spectrom. 2013 May;48(5):594-607. doi: 10.1002/jms.3199. J Mass Spectrom. 2013. PMID: 23674284

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

57 results

Search Page

Filters