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A Saint-Eve

Showing results (1-10 of 8) with videos related to

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Journal of Dairy Science|March 2, 2006
Influence of proteins on the perception of flavored stirred yogurtsA Saint-Eve, C Lévy, N Martin, et al.
Journal of Dairy Science|March 8, 2016
Identifying the ideal profile of French yogurts for different clusters of consumersM Masson, A Saint-Eve, J Delarue, et al.
Food Chemistry|June 8, 2015
Quality changes in yogurt during storage in different packaging materialsA Saint-Eve, C Lévy, M Le Moigne, et al.
Food Research International (Ottawa, Ont.)|April 3, 2018
Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysisS Jourdren, A Saint-Eve, M Panouillé, et al.
Food & Function|February 10, 2016
Breakdown pathways during oral processing of different breads: impact of crumb and crust structuresS Jourdren, M Panouillé, A Saint-Eve, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structuresS Jourdren, A Saint-Eve, B Pollet, et al.
European Journal of Pharmaceutical Sciences : Official Journal of the European Federation for Pharmaceutical Sciences|May 19, 2024
On the rheological and sensory properties of a novel natural salivary substituteY Bugarin-Castillo, P Bou-Fadel, S Mohamed-Ismail, et al.
Food Chemistry|March 15, 2022
Identification and quantification of key phytochemicals in peas - Linking compounds with sensory attributesA Cosson, E Meudec, C Ginies, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Dairy Science|March 2, 2006
Influence of proteins on the perception of flavored stirred yogurtsA Saint-Eve, C Lévy, N Martin, et al.
Journal of Dairy Science|March 8, 2016
Identifying the ideal profile of French yogurts for different clusters of consumersM Masson, A Saint-Eve, J Delarue, et al.
Food Chemistry|June 8, 2015
Quality changes in yogurt during storage in different packaging materialsA Saint-Eve, C Lévy, M Le Moigne, et al.
Food Research International (Ottawa, Ont.)|April 3, 2018
Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysisS Jourdren, A Saint-Eve, M Panouillé, et al.
Food & Function|February 10, 2016
Breakdown pathways during oral processing of different breads: impact of crumb and crust structuresS Jourdren, M Panouillé, A Saint-Eve, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structuresS Jourdren, A Saint-Eve, B Pollet, et al.
European Journal of Pharmaceutical Sciences : Official Journal of the European Federation for Pharmaceutical Sciences|May 19, 2024
On the rheological and sensory properties of a novel natural salivary substituteY Bugarin-Castillo, P Bou-Fadel, S Mohamed-Ismail, et al.
Food Chemistry|March 15, 2022
Identification and quantification of key phytochemicals in peas - Linking compounds with sensory attributesA Cosson, E Meudec, C Ginies, et al.
Pageof 1