Isabelle Souchon

4PUBLICATIONS
7CO-AUTHORS
Food packaging, preservation and processingAgricultural molecular engineering of nucleic acids and proteinsFood chemistry and food sensory science
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Publications (4)

|May 28, 2022
How Different Are Industrial, Artisanal and Homemade Soft Breads?

Bastien Maurice, Anne Saint-Eve, Aurélia Pernin

|Apr 23, 2022
Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia.

Salma Ben-Harb, Anne Saint-Eve, Françoise Irlinger

|Mar 22, 2022
Ultra-processed foods: how functional is the NOVA system?

Véronique Braesco, Isabelle Souchon, Patrick Sauvant

|Jul 26, 2020
Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods.

Audrey Cosson, Isabelle Souchon, Julia Richard

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Frequent Collaborators

2 joint publications

Anne Saint-Eve

1 joint publications

Véronique Braesco

1 joint publications

Matthieu Maillot

1 joint publications

Catherine Féart