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Molecules (Basel, Switzerland)|May 24, 2013
Impact of fruit piece structure in yogurts on the dynamics of aroma release and sensory perceptionJoshua Mesurolle, Anne Saint-Eve, Isabelle Déléris, et al.Journal of Agricultural and Food Chemistry|May 25, 2006
Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurtAnne Saint-Eve, Alexandre Juteau, Samuel Atlan, et al.Journal of the Science of Food and Agriculture|May 18, 2010
Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with waterMirela Kopjar, Isabelle Andriot, Anne Saint-Eve, et al.Foods (Basel, Switzerland)|July 26, 2020
Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated FoodsAudrey Cosson, Isabelle Souchon, Julia Richard, et al.Journal of the Science of Food and Agriculture|February 6, 2019
Consumer acceptance and sensory drivers of liking for high plant protein snacksAnne Saint-Eve, Pablo Granda, Guillaume Legay, et al.Foods (Basel, Switzerland)|May 28, 2022
How Different Are Industrial, Artisanal and Homemade Soft Breads?Bastien Maurice, Anne Saint-Eve, Aurélia Pernin, et al.Food Research International (Ottawa, Ont.)|March 1, 2021
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutionsAudrey Cosson, David Blumenthal, Nicolas Descamps, et al.Frontiers in Nutrition|February 10, 2022
"How to Select a Representative Product Set From Market Inventory?" A Multicriteria Approach as a Base for Future Reformulation of CookiesCarole Liechti, Julien Delarue, Isabelle Souchon, et al.Food Chemistry|August 13, 2021
Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics toolsAudrey Cosson, Lydie Oliveira Correia, Nicolas Descamps, et al.Journal of Dairy Science|March 15, 2024
Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrationsMarie-Noëlle Leclercq-Perlat, Anne Saint-Eve, Daniel Picque, et al.Pageof 4