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Journal of Texture Studies|April 27, 2021
Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patientsValérie Guénard-Lampron, Marine Masson, David BlumenthalAppetite|May 21, 2021
To keep or not to keep? Sorting out leftovers from a refrigeratorSéverine Gojard, Marine Masson, David Blumenthal, et al.Journal of the Science of Food and Agriculture|April 21, 2018
Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure-activity relationshipsAurélia Pernin, Florence Dubois-Brissonnet, Stéphanie Roux, et al.Journal of Agricultural and Food Chemistry|April 11, 2017
Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma PerceptionSolenne Jourdren, Marine Masson, Anne Saint-Eve, et al.Current Research in Food Science|March 24, 2025
Consumer behavior at sale point and consumption according to strawberry quality: How to use those data to evaluate food waste?Emma Pignères, Marine Masson, Steven Duret, et al.Children (Basel, Switzerland)|October 28, 2023
Effectiveness of School-Based Interventions in Europe for Promoting Healthy Lifestyle Behaviors in ChildrenArchontoula Drouka, Dora Brikou, Céline Causeret, et al.Gynecologie, Obstetrique, Fertilite & Senologie|May 31, 2023
[Pelvic exam in gynecology and obstetrics: Guidelines for clinical practice]Xavier Deffieux, Christine Rousset-Jablonski, Adrien Gantois, et al.Pageof 1