1. Corrigendum to 'Measuring the Effects of in vitro Mastication on Bolus Granulometry of Shredded Meat: A Proposal for a New Methodological Procedure' [Food research international, 116 (2019), 1266–1273]. (September 2019) Authors: Duconseille, Anne; François, Olivier; Pereira, Bruno; Lambert, Céline; Peyron, Marie-Agnès; Hennequin, Martine Journal: Food research international Issue: Volume 123(2019) Page Start: 809 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Could the use of saliva substitutes improve food oral processing in individuals with xerostomia? A systematic review. Issue 3 (1st March 2021) Authors: Piaton, Sophie; Duconseille, Anne; Roger‐Leroi, Valérie; Hennequin, Martine Journal: Journal of texture studies Issue: Volume 52:Issue 3(2021) Page Start: 278 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Estimation of discrimination threshold for emulsified chicken oil in chicken broth. (9th February 2022) Authors: Watanabe, Genya; Ishida, Shota; Motoyama, Michiyo; Duconseille, Anne; Takita, Keigo; Nakajima, Ikuyo; Tajima, Atsushi; Sasaki, Keisuke Journal: Animal science journal Issue: Volume 93:Number 1(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Gelatin structure and composition linked to hard capsule dissolution: A review. (January 2015) Authors: Duconseille, Anne; Astruc, Thierry; Quintana, Naira; Meersman, Filip; Sante-Lhoutellier, Véronique Journal: Food hydrocolloids Issue: Volume 43(2015:Jan.) Page Start: 360 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Measuring the effects of in vitro mastication on bolus granulometry of shredded meat: A proposal for a new methodological procedure. (February 2019) Authors: Duconseille, Anne; François, Olivier; Bruno, Pereira; Céline, Lambert; Marie-Agnès, Peyron; Martine, Hennequin Journal: Food research international Issue: Volume 116(2019) Page Start: 1266 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Molecular and structural changes in gelatin evidenced by Raman microspectroscopy. (April 2018) Authors: Duconseille, Anne; Gaillard, Cédric; Santé-Lhoutellier, Véronique; Astruc, Thierry Journal: Food hydrocolloids Issue: Volume 77(2018) Page Start: 777 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Molecular changes in gelatin aging observed by NIR and fluorescence spectroscopy. (December 2016) Authors: Duconseille, Anne; Andueza, Donato; Picard, Fabienne; Santé-Lhoutellier, Véronique; Astruc, Thierry Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 496 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Molecular changes in gelatin aging observed by NIR and fluorescence spectroscopy. (December 2016) Authors: Duconseille, Anne; Andueza, Donato; Picard, Fabienne; Santé-Lhoutellier, Véronique; Astruc, Thierry Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 496 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The effect of origin of the gelatine and ageing on the secondary structure and water dissolution. (May 2017) Authors: Duconseille, Anne; Wien, Frank; Audonnet, Fabrice; Traore, Amidou; Refregiers, Matthieu; Astruc, Thierry; Santé-Lhoutellier, Veronique Journal: Food hydrocolloids Issue: Volume 66(2017) Page Start: 378 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The impact of processing and aging on the oxidative potential, molecular structure and dissolution of gelatin. (May 2017) Authors: Duconseille, Anne; Traikia, Mounir; Lagrée, Marie; Jousse, Cyril; Pagès, Guilhem; Gatellier, Philippe; Astruc, Thierry; Santé-Lhoutellier, Véronique Journal: Food hydrocolloids Issue: Volume 66(2017) Page Start: 246 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗