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A review of the approaches to predict the ease of swallowing and post-swallow residues

Trends in food science & technology, 2019-04, Vol.86, p.281-297

2019

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Gastro-intestinal in vitro digestions of protein emulsions monitored by pH-stat: Influence of structural properties and interplay between proteolysis and lipolysis

Food chemistry, 2020-05, Vol.311, p.125946-125946, Article 125946

2020

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

Food chemistry, 2022-08, Vol.385, p.132615-132615, Article 132615

2022

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Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Food research international, 2016-09, Vol.87, p.142-151

2016

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Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Food research international, 2014-08, Vol.62, p.238-246

2014

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Review: Quality of animal-source foods

Animal (Cambridge, England), 2022-02, Vol.16 Suppl 1, p.100376, Article 100376

2022

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Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study

Food chemistry, 2011-09, Vol.128 (2), p.380-390

2011

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Breakdown pathways during oral processing of different breads: impact of crumb and crust structures

Food & function, 2016-03, Vol.7 (3), p.1446-1457

2016

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Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation

Journal of theoretical biology, 2014-01, Vol.340, p.209-221

2014

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Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

Food research international, 2017-02, Vol.92, p.119-127

2017

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Quality changes in yogurt during storage in different packaging materials

Food chemistry, 2008-09, Vol.110 (2), p.285-293

2008

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Relationships between saliva and food bolus properties from model dairy products

Food hydrocolloids, 2011, Vol.25 (4), p.659-667

2011

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Experimental study of airflow and heat transfer above a hot liquid surface simulating a cup of drink

Journal of food engineering, 2017-03, Vol.197, p.24-33

2017

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Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

Journal of food engineering, 2011-07, Vol.105 (1), p.161-168

2011

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Influence of Proteins on the Perception of Flavored Stirred Yogurts

Journal of dairy science, 2006-03, Vol.89 (3), p.922-933

2006

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Impact of Swallowing on the Dynamics of Aroma Release and Perception during the Consumption of Alcoholic Beverages

Chemical senses, 2011-10, Vol.36 (8), p.701-713

2011

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How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

Food quality and preference, 2010-12, Vol.21 (8), p.1026-1033

2010

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Experimental and theoretical considerations on breakthrough pressure in membrane-based solvent extraction: Focus on citrus essential oil/hydro-alcoholic solvent systems with low interfacial tension

Journal of membrane science, 2011-01, Vol.378 (1), p.203-213

2011

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Solvent extraction of highly valuable oxygenated terpenes from lemon essential oil using a polypropylene membrane contactor: potential and limitations

Flavour and fragrance journal, 2011-05, Vol.26 (3), p.192-203

2011

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Membrane-based solvent extraction of aroma compounds: Choice of configurations of hollow fiber modules based on experiments and simulation

Journal of membrane science, 2006-09, Vol.281 (1), p.358-368

2006

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The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

Food research international, 2011-12, Vol.44 (10), p.3174-3181

2011

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Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods

Chemical senses, 2008-02, Vol.33 (2), p.181-192

2008

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Membrane air-stripping of aroma compounds

Journal of membrane science, 2006-06, Vol.277 (1), p.129-136

2006

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Flavored Yogurt Complex Viscosity Influences Real-Time Aroma Release in the Mouth and Sensory Properties

Journal of agricultural and food chemistry, 2006-10, Vol.54 (20), p.7794-7803

2006

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Influence of the Nonvolatile Fraction on the Sensory Perception of 40% (v/v) Ethanol‐Containing French Grape Brandies

Journal of sensory studies, 2014-02, Vol.29 (1), p.56-63

2014

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A review of the approaches to predict the ease of swallowing and post-swallow residues

Gastro-intestinal in vitro digestions of protein emulsions monitored by pH-stat: Influence of structural properties and interplay between proteolysis and lipolysis

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

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Review: Quality of animal-source foods

Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study

Breakdown pathways during oral processing of different breads: impact of crumb and crust structures

Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

Quality changes in yogurt during storage in different packaging materials

Relationships between saliva and food bolus properties from model dairy products

Experimental study of airflow and heat transfer above a hot liquid surface simulating a cup of drink

Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

Influence of Proteins on the Perception of Flavored Stirred Yogurts

Impact of Swallowing on the Dynamics of Aroma Release and Perception during the Consumption of Alcoholic Beverages

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

Experimental and theoretical considerations on breakthrough pressure in membrane-based solvent extraction: Focus on citrus essential oil/hydro-alcoholic solvent systems with low interfacial tension

Solvent extraction of highly valuable oxygenated terpenes from lemon essential oil using a polypropylene membrane contactor: potential and limitations

Membrane-based solvent extraction of aroma compounds: Choice of configurations of hollow fiber modules based on experiments and simulation

The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

Mechanistic Mathematical Model for In Vivo Aroma Release during Eating of Semiliquid Foods

Membrane air-stripping of aroma compounds

Flavored Yogurt Complex Viscosity Influences Real-Time Aroma Release in the Mouth and Sensory Properties

Influence of the Nonvolatile Fraction on the Sensory Perception of 40% (v/v) Ethanol‐Containing French Grape Brandies

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