1. Block protocol for conventional profiling to sensory characterize plant protein isolates. (July 2020) Authors: Cosson, Audrey; Delarue, Julien; Mabille, Anne-Cécile; Druon, Amandine; Descamps, Nicolas; Roturier, Jean-Michel; Souchon, Isabelle; Saint-Eve, Anne Journal: Food quality and preference Issue: Volume 83(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Consumer preferences for new fermented food products that mix animal and plant protein sources. (June 2021) Authors: Saint-Eve, Anne; Irlinger, Françoise; Pénicaud, Caroline; Souchon, Isabelle; Marette, Stéphan Journal: Food quality and preference Issue: Volume 90(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Corrigendum to 'Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation' [LWT-Food Science and Technology 141 (2021) 110918]. (June 2021) Authors: How, Muhammad Syahmeer; Jones, Jim R.; Morgenstern, Marco P.; Gray-Stuart, Eli; Bronlund, John E.; Saint-Eve, Anne; Trelea, Ioan Cristian; Souchon, Isabelle Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 144(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Does environmental impact vary widely within the same food category? A case study on industrial pizzas from the French retail market. (15th February 2022) Authors: Cortesi, Adeline; Pénicaud, Caroline; Saint-Eve, Anne; Soler, Louis-Georges; Souchon, Isabelle Journal: Journal of cleaner production Issue: Volume 336(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties. (April 2015) Authors: Saint-Eve, Anne; Panouillé, Maud; Capitaine, Chloé; Déléris, Isabelle; Souchon, Isabelle Journal: Food hydrocolloids Issue: Volume 46(2015:Apr.) Page Start: 144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties. (October 2022) Authors: Sharan, Siddharth; Zotzel, Jens; Stadtmüller, Johannes; Bonerz, Daniel; Aschoff, Julian; Olsen, Karsten; Rinnan, Åsmund; Saint-Eve, Anne; Maillard, Marie-Noëlle; Orlien, Vibeke Journal: Innovative food science & emerging technologies Issue: Volume 81(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry. (September 2022) Authors: Sharan, Siddharth; Zanghelini, Gabriela; Pernin, Aurélia; Descharles, Nicolas; Zotzel, Jens; Bonerz, Daniel; Aschoff, Julian; Maillard, Marie-Noëlle; Saint-Eve, Anne Journal: Food research international Issue: Volume 159(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry. (September 2022) Authors: Sharan, Siddharth; Zanghelini, Gabriela; Pernin, Aurélia; Descharles, Nicolas; Zotzel, Jens; Bonerz, Daniel; Aschoff, Julian; Maillard, Marie-Noëlle; Saint-Eve, Anne Journal: Food research international Issue: Volume 159(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habits. (1st April 2016) Authors: Saint-Eve, Anne; Leclercq, Hélène; Berthelo, Sébastien; Saulnier, Benjamin; Oettgen, Walther; Delarue, Julien Journal: Appetite Issue: Volume 99(2016) Page Start: 277 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habits. (1st April 2016) Authors: Saint-Eve, Anne; Leclercq, Hélène; Berthelo, Sébastien; Saulnier, Benjamin; Oettgen, Walther; Delarue, Julien Journal: Appetite Issue: Volume 99(2016) Page Start: 277 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗