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Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Comprehensive reviews in food science and food safety, 2021-01, Vol.20 (1), p.401-428

2021

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Consumer acceptance and sensory drivers of liking for high plant protein snacks

Journal of the science of food and agriculture, 2019-06, Vol.99 (8), p.3983-3991

2019

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Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Foods, 2020-08, Vol.9 (8), p.969

2020

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Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

International journal of food microbiology, 2019-03, Vol.293, p.124-136

2019

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

Journal of the science of food and agriculture, 2010-06, Vol.90 (8), p.1285-1292

2010

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Impact of fruit piece structure in yogurts on the dynamics of aroma release and sensory perception

Molecules (Basel, Switzerland), 2013-05, Vol.18 (5), p.6035-6056

2013

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Influence of Composition (CO2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages

Journal of agricultural and food chemistry, 2009-07, Vol.57 (13), p.5891-5898

2009

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Flavor: From Food to Behaviors, Wellbeing and Health

1, 2016

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Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

Food hydrocolloids, 2015-04, Vol.46, p.144-152

2015

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

Journal of mass spectrometry., 2013-05, Vol.48 (5), p.594-607

2013

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Contribution of consumer practices to the environmental impacts of pizzas

Sustainable production and consumption, 2023-05, Vol.37, p.26-38

2023

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Environmental performance of mixed animal and plant protein sources for designing new fermented foods

Cleaner environmental systems, 2023-06, Vol.9, p.100115, Article 100115

2023

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Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources

Data in brief, 2023-06, Vol.48, p.109263-109263, Article 109263

2023

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How Different Are Industrial, Artisanal and Homemade Soft Breads?

Foods, 2022-05, Vol.11 (10), p.1484

2022

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Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

Data in brief, 2023-06, Vol.48, p.109143-109143, Article 109143

2023

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Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

Foods, 2022-04, Vol.11 (8), p.1146

2022

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Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas representatives of the French retail market

Data in brief, 2022-04, Vol.41, p.107950-107950, Article 107950

2022

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"How to Select a Representative Product Set From Market Inventory?" A Multicriteria Approach as a Base for Future Reformulation of Cookies

Frontiers in nutrition (Lausanne), 2022-01, Vol.8, p.749596-749596

2022

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Understanding of the influence of composition, structure and texture on salty perception in model dairy products

Food hydrocolloids, 2011-06, Vol.25 (4), p.716-723

2011

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The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

Food chemistry, 2011-08, Vol.127 (4), p.1615-1624

2011

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How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habits

Appetite, 2016-04, Vol.99, p.277-284

2016

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Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

Foods, 2022-09, Vol.11 (18), p.2919

2022

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Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients

Foods, 2021-10, Vol.10 (10), p.2489

2021

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Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS

International journal of mass spectrometry, 2014-03, Vol.360 (1), p.15-23

2014

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Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 1. Variation of the mean collision energy to control ionization processes occurring during PTR-MS analyses of 10–40% (v/v) ethanol–water solutions

International journal of mass spectrometry, 2013-12, Vol.356, p.41-45

2013

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Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Consumer acceptance and sensory drivers of liking for high plant protein snacks

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

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

Impact of fruit piece structure in yogurts on the dynamics of aroma release and sensory perception

Influence of Composition (CO2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages

Flavor: From Food to Behaviors, Wellbeing and Health

Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

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

Contribution of consumer practices to the environmental impacts of pizzas

Environmental performance of mixed animal and plant protein sources for designing new fermented foods

Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources

How Different Are Industrial, Artisanal and Homemade Soft Breads?

Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas representatives of the French retail market

"How to Select a Representative Product Set From Market Inventory?" A Multicriteria Approach as a Base for Future Reformulation of Cookies

Understanding of the influence of composition, structure and texture on salty perception in model dairy products

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habits

Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS

Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 1. Variation of the mean collision energy to control ionization processes occurring during PTR-MS analyses of 10–40% (v/v) ethanol–water solutions

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