1. Binding of Na+ ions to proteins: Effect on taste perception. (October 2015) Authors: Mosca, Ana Carolina; Andriot, Isabelle; Guichard, Elisabeth; Salles, Christian Journal: Food hydrocolloids Issue: Volume 51(2015:Sep.) Page Start: 33 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. (May 2019) Authors: Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Andriot, Isabelle; Sémon, Etienne; Berdeaux, Olivier; Schlich, Pascal; Conti-Silva, Ana Carolina Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 105(2019) Page Start: 30 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Combined heterogeneous distribution of salt and aroma in food enhances salt perception. Issue 5 (13th May 2015) Authors: Emorine, Marion; Septier, Chantal; Andriot, Isabelle; Martin, Christophe; Salles, Christian; Thomas-Danguin, Thierry Journal: Food & function Issue: Volume 6:Issue 5(2015) Page Start: 1449 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels. (15th September 2016) Authors: Ribeiro, Jéssica C. Bigaski; Granato, Daniel; Masson, Maria Lucia; Andriot, Isabelle; Mosca, Ana Carolina; Salles, Christian; Guichard, Elisabeth Journal: Food chemistry Issue: Volume 207(2016) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels. (15th September 2016) Authors: Ribeiro, Jéssica C. Bigaski; Granato, Daniel; Masson, Maria Lucia; Andriot, Isabelle; Mosca, Ana Carolina; Salles, Christian; Guichard, Elisabeth Journal: Food chemistry Issue: Volume 207(2016) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines. (January 2019) Authors: Arvisenet, Gaëlle; Ballester, Jordi; Ayed, Charfedinne; Sémon, Etienne; Andriot, Isabelle; Le Quere, Jean-Luc; Guichard, Elisabeth Journal: Food quality and preference Issue: Volume 71(2019) Page Start: 172 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry. (15th March 2022) Authors: Pittari, Elisabetta; Piombino, Paola; Andriot, Isabelle; Cheynier, Véronique; Cordelle, Sylvie; Feron, Gilles; Gourrat, Karine; Le Quéré, Jean-Luc; Meudec, Emmanuelle; Moio, Luigi; Neiers, Fabrice; Schlich, Pascal; Canon, Francis Journal: Food chemistry Issue: Volume 372(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa. (15th July 2020) Authors: Ployon, Sarah; Brulé, Marine; Andriot, Isabelle; Morzel, Martine; Canon, Francis Journal: Food chemistry Issue: Volume 318(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences. (17th January 2019) Authors: Deuscher, Zoé; Andriot, Isabelle; Sémon, Etienne; Repoux, Marie; Preys, Sébastien; Roger, Jean‐Michel; Boulanger, Renaud; Labouré, Hélène; Le Quéré, Jean‐Luc Journal: Journal of mass spectrometry Issue: Volume 54:Number 1(2019) Page Start: ii Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Volatile compounds profiling by using proton transfer reaction‐time of flight‐mass spectrometry (PTR‐ToF‐MS). The case study of dark chocolates organoleptic differences. (9th January 2019) Authors: Deuscher, Zoé; Andriot, Isabelle; Sémon, Etienne; Repoux, Marie; Preys, Sébastien; Roger, Jean‐Michel; Boulanger, Renaud; Labouré, Hélène; Le Quéré, Jean‐Luc Journal: Journal of mass spectrometry Issue: Volume 54:Number 1(2019) Page Start: 92 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗