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Journal of Chromatography. A|February 3, 2006
Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation methodSamuel Atlan, Ioan Cristian Trelea, Anne Saint-Eve, et al.Data in Brief|March 4, 2022
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 marketAdeline Cortesi, Caroline Pénicaud, Anne Saint-Eve, et al.Foods (Basel, Switzerland)|April 23, 2022
Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial ConsortiaSalma Ben-Harb, Anne Saint-Eve, Françoise Irlinger, et al.Appetite|March 29, 2026
Souped-up nutrition: impact on appreciation and appetite of nutritionally optimised co-designed soups for French community-dwelling older adults (55-75 years)Sarah Domingie, Anne Saint-Eve, Agnès Giboreau, et al.Journal of Agricultural and Food Chemistry|June 3, 2008
Identification of a powerful aroma compound in munster and camembert cheeses: ethyl 3-mercaptopropionateAlain M Sourabié, Henry-Eric Spinnler, Pascal Bonnarme, et al.Journal of Agricultural and Food Chemistry|September 28, 2006
Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory propertiesAnne Saint-Eve, Nathalie Martin, Hervé Guillemin, et al.Appetite|January 31, 2016
How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habitsAnne Saint-Eve, Hélène Leclercq, Sébastien Berthelo, et al.Chemical Senses|December 1, 2007
Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foodsIoan Cristian Trelea, Samuel Atlan, Isabelle Déléris, et al.Comprehensive Reviews in Food Science and Food Safety|December 17, 2020
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and colorSiddharth Sharan, Gabriela Zanghelini, Jens Zotzel, et al.Journal of Agricultural and Food Chemistry|February 19, 2011
Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gelsClément de Loubens, Anne Saint-Eve, Isabelle Déléris, et al.Pageof 4