1. A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies. (June 2021) Authors: Srivastava, Rohit; Bosc, Véronique; Restagno, Frédéric; Tournier, Carole; Menut, Paul; Souchon, Isabelle; Mathieu, Vincent Journal: Food hydrocolloids Issue: Volume 115(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics. (17th December 2013) Authors: Plana‐Fattori, Artemio; Trelea, Ioan C.; Le Page, Jean‐François; Souchon, Isabelle; Pollien, Philippe; Ali, Santo; Ramaioli, Marco; Pionnier‐Pineau, Estelle; Hartmann, Christoph; Flick, Denis Journal: Flavour and fragrance journal Issue: Volume 29:Number 3(2014) Page Start: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing. (27th April 2018) Authors: Mathieu, Vincent; de Loubens, Clément; Thomas, Chloé; Panouillé, Maud; Magnin, Albert; Souchon, Isabelle Journal: Journal of biomechanics Issue: Volume 72(2018) Page Start: 144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 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) ↗
5. Comparison of direct mass spectrometry methods for the on‐line analysis of volatile compounds in foods. (23rd April 2013) Authors: Déléris, Isabelle; Saint‐Eve, Anne; Sémon, Etienne; Guillemin, Hervé; Guichard, Elisabeth; Souchon, Isabelle; Le Quéré, Jean‐Luc Journal: Journal of mass spectrometry Issue: Volume 48:Number 5(2013:May) Page Start: 594 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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) ↗
7. 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) ↗
8. 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) ↗
9. 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) ↗
10. Food-dependent set-up of the DiDGI® dynamic in vitro system: Correlation with the porcine model for protein digestion of soya-based food. (30th March 2021) Authors: Reynaud, Yohan; Couvent, Angélique; Manach, Aline; Forest, David; Lopez, Michel; Picque, Daniel; Souchon, Isabelle; Rémond, Didier; Dupont, Didier Journal: Food chemistry Issue: Volume 341(2021)Part 2 Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗