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Flavor: From Food to Behaviors, Wellbeing and Health

Second edition, 2022

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Taste Perception of Nutrients Found in Nutritional Supplements: A Review

Nutrients, 2019-09, Vol.11 (9), p.2050

2019

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Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

Molecules (Basel, Switzerland), 2022-05, Vol.27 (10), p.3259

2022

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Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

Molecules (Basel, Switzerland), 2023-04, Vol.28 (8), p.3298

2023

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Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

Food quality and preference, 2017-03, Vol.56 (Part A), p.164-172

2017

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Volatile Compounds in Pulses: A Review

Foods, 2021-12, Vol.10 (12), p.3140

2021

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Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors

Nutrients, 2022-10, Vol.14 (19), p.4141

2022

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Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability

Animals (Basel), 2024-04, Vol.14 (7), p.1095

2024

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Long-term (105 years) variability in rain erosivity as derived from 10-min rainfall depth data for Ukkel (Brussels, Belgium): Implications for assessing soil erosion rates

Journal of Geophysical Research - Atmospheres, 2006-11, Vol.111 (D22), p.D22109-n/a

2006

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Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

Molecules (Basel, Switzerland), 2021-02, Vol.26 (5), p.1300

2021

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Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures

Foods, 2022-10, Vol.11 (19), p.3097

2022

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Food oral processing in humans: links between physiological parameters, release of flavour stimuli and flavour perception of food

International journal of food studies, 2018-04, Vol.7 (1), p.1-12

2018

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Characterization of bread breakdown during mastication by image texture analysis

Journal of food engineering, 2012-12, Vol.113 (4), p.615-622

2012

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Monitoring Urban Beach Quality on a Summer Day: Determination of the Origin of Fecal Indicator Bacteria and Antimicrobial Resistance at Prophète Beach, Marseille (France)

Frontiers in microbiology, 2021-08, Vol.12, p.710346-710346

2021

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Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

Foods, 2019-03, Vol.8 (3), p.106

2019

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Evaluation of Rainfall Products in Semi-Arid Areas: Application to the Southeast of the Republic of Djibouti and a Focus on the Ambouli Catchment

Water (Basel), 2023-06, Vol.15 (12), p.2168

2023

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Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma

Frontiers in nutrition (Lausanne), 2022-07, Vol.9, p.873427-873427

2022

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Chewing bread: impact on alpha-amylase secretion and oral digestion

Food & function, 2017-02, Vol.8 (2), p.67-614

2017

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Flavour: From Food to Perception

1, 2016

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Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates

Foods, 2022-09, Vol.11 (19), p.3018

2022

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A domestic-like carrot cooking methodology for multiple research applications

MethodsX, 2024-06, Vol.12, p.102666-102666, Article 102666

2024

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Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal Check-All-That-Apply Methods

Foods, 2020-10, Vol.9 (10), p.1456

2020

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Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

Metabolites, 2023-08, Vol.13 (8), p.964

2023

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Assessment of comminution capacity related to molar intercuspation in catarrhines using a chewing simulator

Bulletins et mémoires de la Société d'anthropologie de Paris, 2022, Vol.34 (2)

2022

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Flavor: From Food to Behaviors, Wellbeing and Health - Second Edition

2022

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Flavor: From Food to Behaviors, Wellbeing and Health

Taste Perception of Nutrients Found in Nutritional Supplements: A Review

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

Volatile Compounds in Pulses: A Review

Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors

Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability

Long-term (105 years) variability in rain erosivity as derived from 10-min rainfall depth data for Ukkel (Brussels, Belgium): Implications for assessing soil erosion rates

Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures

Food oral processing in humans: links between physiological parameters, release of flavour stimuli and flavour perception of food

Characterization of bread breakdown during mastication by image texture analysis

Monitoring Urban Beach Quality on a Summer Day: Determination of the Origin of Fecal Indicator Bacteria and Antimicrobial Resistance at Prophète Beach, Marseille (France)

Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

Evaluation of Rainfall Products in Semi-Arid Areas: Application to the Southeast of the Republic of Djibouti and a Focus on the Ambouli Catchment

Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma

Chewing bread: impact on alpha-amylase secretion and oral digestion

Flavour: From Food to Perception

Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates

A domestic-like carrot cooking methodology for multiple research applications

Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal Check-All-That-Apply Methods

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

Assessment of comminution capacity related to molar intercuspation in catarrhines using a chewing simulator

Flavor: From Food to Behaviors, Wellbeing and Health - Second Edition

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