S Jourdren - JoVE Visualize

Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Policies

Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Policies

Filters

S Jourdren

Showing results (1-10 of 3) with videos related to

Pageof 1

Sort By:

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.

Pageof 1

Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

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.

Pageof 1