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The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics

International journal of food microbiology, 2015-11, Vol.213, p.40-48

2015

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Significance test of the adjusted Rand index. Application to the free sorting task

Food quality and preference, 2014-03, Vol.32, p.93-97

2014

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Optimization of an O2-balanced bioartificial pancreas for type 1 diabetes using statistical design of experiment

Scientific reports, 2022-03, Vol.12 (1), p.4681-4681, Article 4681

2022

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Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing

PloS one, 2014-04, Vol.9 (4), p.e93113-e93113

2014

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Study of the distribution of water within a biscuit during cooling; effect on the checking and the breakage

Food chemistry, 2019-11, Vol.299 (125078), p.125078-125078, Article 125078

2019

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Exploring the Diversity of Biofilm Formation by the Food Spoiler Brochothrix thermosphacta

Microorganisms (Basel), 2022-12, Vol.10 (12), p.2474

2022

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In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 2. Impact of Oral Parameters

Journal of agricultural and food chemistry, 2012-05, Vol.60 (21), p.5299-5306

2012

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

Flavour and fragrance journal, 2012-11, Vol.27 (6), p.414-423

2012

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Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

Foods, 2021-06, Vol.10 (6), p.1312

2021

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Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

Food quality and preference, 2004-04, Vol.15 (3), p.209-217

2004

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Experimental design methodology for the preparation of carbonaceous sorbents from sewage sludge by chemical activation––application to air and water treatments

Chemosphere (Oxford), 2005, Vol.58 (4), p.423-437

2005

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Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

Foods, 2021-11, Vol.10 (11), p.2517

2021

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Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms

Journal of cereal science, 2005-07, Vol.42 (1), p.109-117

2005

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An alternative to external preference mapping based on consumer perceptive mapping

Food quality and preference, 2006-10, Vol.17 (7), p.604-614

2006

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Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

Data in brief, 2019-06, Vol.24, p.103725-103725, Article 103725

2019

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Optimization of Growth and Bacteriocin Activity of the Food Bioprotective Carnobacterium divergens V41 in an Animal Origin Protein Free Medium

Frontiers in Marine Science, 2016-01, Vol.3, p.128-128

2016

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Plate waste increases with the number of foods proposed: An exploratory experimental study in adolescents’ school canteens

Appetite, 2022-11, Vol.178, p.106005-106005, Article 106005

2022

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Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta

Food microbiology, 2019-08, Vol.81, p.22-31

2019

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Implementation of sample pooling to strengthen the surveillance of food chemical safety: Case study of nDL-PCBs in pork meat

Food chemistry, 2024-02, Vol.433, p.137111-137111, Article 137111

2024

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Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

Food research international, 2020-08, Vol.134, p.109254-109254, Article 109254

2020

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Physical and sensory evaluation of cornflakes crispness

Journal of texture studies, 2005-02, Vol.36 (1), p.93-118

2005

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The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach

Food research international, 2018-04, Vol.106, p.974-981

2018

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Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Food quality and preference, 2020-03, Vol.80, p.103789, Article 103789

2020

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Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?

Food research international, 2020-07, Vol.133, p.109159-109159, Article 109159

2020

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BULK MECHANICAL BEHAVIOR OF COMMERCIAL PARTICLE FOOD FOAMS

Journal of texture studies, 2008-08, Vol.39 (4), p.405-425

2008

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The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics

Significance test of the adjusted Rand index. Application to the free sorting task

Optimization of an O2-balanced bioartificial pancreas for type 1 diabetes using statistical design of experiment

Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing

Study of the distribution of water within a biscuit during cooling; effect on the checking and the breakage

Exploring the Diversity of Biofilm Formation by the Food Spoiler Brochothrix thermosphacta

In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 2. Impact of Oral Parameters

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

Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

Experimental design methodology for the preparation of carbonaceous sorbents from sewage sludge by chemical activation––application to air and water treatments

Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms

An alternative to external preference mapping based on consumer perceptive mapping

Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

Optimization of Growth and Bacteriocin Activity of the Food Bioprotective Carnobacterium divergens V41 in an Animal Origin Protein Free Medium

Plate waste increases with the number of foods proposed: An exploratory experimental study in adolescents’ school canteens

Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta

Implementation of sample pooling to strengthen the surveillance of food chemical safety: Case study of nDL-PCBs in pork meat

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions

Physical and sensory evaluation of cornflakes crispness

The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?

BULK MECHANICAL BEHAVIOR OF COMMERCIAL PARTICLE FOOD FOAMS

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