1. Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts. (October 2020) Authors: Lesme, Hanna; Alleaume, Clémence; Bouhallab, Saïd; Famelart, Marie-Hélène; Marzin, Cécile; Lopez-Torres, Lizeth; Prost, Carole; Rannou, Cécile Journal: Food research international Issue: Volume 136(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?. (July 2020) Authors: Clement, Héliciane; Prost, Carole; Rannou, Cécile; Chiron, Hubert; Bonnand-Ducasse, Maren; Courcoux, Philippe; Onno, Bernard Journal: Food research international Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparative Value of a Sorting Procedure and Quantitative Descriptive Analysis to Investigate the Influence of Processing Parameters: Case Study of Hydrolysate Production From Salmon By‐Products. Issue 2 (11th March 2014) Authors: Cardinal, Mireille; Baron, Régis; Kouakou, Christelle; Prost, Carole; Courcoux, Philippe Journal: Journal of sensory studies Issue: Volume 29:Issue 2(2014) Page Start: 159 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts. (March 2020) Authors: Lesme, Hanna; Courcoux, Philippe; Alleaume, Clémence; Famelart, Marie-Hélène; Bouhallab, Saïd; Prost, Carole; Rannou, Cécile Journal: Food quality and preference Issue: Volume 80(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts. (May 2019) Authors: Lesme, Hanna; Rannou, Cécile; Loisel, Catherine; Famelart, Marie-Hélène; Bouhallab, Saïd; Prost, Carole Journal: International dairy journal Issue: Volume 92(2019) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of Salt Reduction on Children's Acceptance of Bread. Issue 8 (25th July 2018) Authors: Rannou, Cécile; Texier, Florence; Marzin, Cécile; Nicklaus, Sophie; Cariou, Véronique; Courcoux, Philippe; Prost, Carole Journal: Journal of food science Issue: Volume 83:Issue 8(2018) Page Start: 2204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Elucidation of retro‐ and orthonasal aroma differences in biscuits (panis biscoctus) using artificial masticator. Issue 6 (18th November 2021) Authors: Sonmezdag, Ahmet Salih; Cataneo, Clement; Rannou, Cécile; Selli, Serkan; Prost, Carole Journal: Journal of food processing and preservation Issue: Volume 46:Issue 6(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Food preference and olfactory discrimination tests: A complementary approach to understand the drivers of hedonic responses in dogs. Issue 2 (7th December 2018) Authors: Basque, Caroline; Cambou, Stéphanie; Peron, Franck; Le Paih, Laure; Marzin, Cécile; Hanaoka, Karine; Callejon, Laurence; Prost, Carole; Lethuaut, Laurent Journal: Journal of sensory studies Issue: Volume 34:Issue 2(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread Odor. Issue 4 (7th March 2017) Authors: Pétel, Cécile; Courcoux, Philippe; Génovesi, Noémie; Rouillé, Jocelyn; Onno, Bernard; Prost, Carole Journal: Journal of food science Issue: Volume 82:Issue 4(2017) Page Start: 985 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. How Inhomogeneous Salt Distribution Can affect the Sensory Properties of Salt‐Reduced Multi‐Component Food: Contribution of A Mixture Experimental Design Approach Applied to Pizza. Issue 6 (December 2015) Authors: Guilloux, Marion; Prost, Carole; Courcoux, Philippe; Le Bail, Alain; Lethuaut, Laurent Journal: Journal of sensory studies Issue: Volume 30:Issue 6(2015) Page Start: 484 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗