Hasil Pencarian - Anne Saint-Eve

  • Menampilkan 1 - 12 hasil dari 12
Perbaiki Hasil
  1. 1
    Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception

    Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma Release and Sensory Perception oleh Isabelle Souchon, Anne Saint-Eve, Isabelle Déléris, Joshua Mesurolle

    Diterbitkan 2013-05-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    How Different Are Industrial, Artisanal and Homemade Soft Breads?

    How Different Are Industrial, Artisanal and Homemade Soft Breads? oleh Bastien Maurice, Anne Saint-Eve, Aurélia Pernin, Pascal Leroy, Isabelle Souchon

    Diterbitkan 2022-05-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

    Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods oleh Audrey Cosson, Isabelle Souchon, Julia Richard, Nicolas Descamps, Anne Saint-Eve

    Diterbitkan 2020-07-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

    Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia oleh Salma Ben-Harb, Anne Saint-Eve, Françoise Irlinger, Isabelle Souchon, Pascal Bonnarme

    Diterbitkan 2022-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas representatives of the French retail market

    Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas r... oleh Adeline Cortesi, Caroline Pénicaud, Anne Saint-Eve, Louis-Georges Soler, Isabelle Souchon

    Diterbitkan 2022-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    “How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies

    “How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies oleh Carole Liechti, Julien Delarue, Julien Delarue, Isabelle Souchon, Véronique Bosc, Anne Saint-Eve

    Diterbitkan 2022-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  7. 7
    Environmental performance of mixed animal and plant protein sources for designing new fermented foods

    Environmental performance of mixed animal and plant protein sources for designing new fermented foods oleh Juliette Huguet, Christophe Chassard, René Lavigne, Françoise Irlinger, Isabelle Souchon, Stephan Marette, Anne Saint-Eve, Caroline Pénicaud

    Diterbitkan 2023-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  8. 8
    Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources

    Dataset about the Life Cycle Assessment of new fermented food products mixing cow milk and pea protein sources oleh Juliette Huguet, Christophe Chassard, René Lavigne, Françoise Irlinger, Isabelle Souchon, Stephan Marette, Anne Saint-Eve, Caroline Pénicaud

    Diterbitkan 2023-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  9. 9
    Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

    Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices oleh Adeline Cortesi, Marine Colpaert, Anne Saint-Eve, Bastien Maurice, Gwenola Yannou-Le Bris, Isabelle Souchon, Caroline Pénicaud

    Diterbitkan 2023-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  10. 10
    A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

    A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods oleh Alejandro Avila-Sierra, Yurixy Bugarin-Castillo, Miodrag Glumac, Jérôme Bussiere, Anne Saint-Eve, Vincent Mathieu, Yoshikazu Kobayashi, Marco Ramaioli

    Diterbitkan 2024-10-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  11. 11
    Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness

    Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness oleh Pedro Martínez Noguera, Jodie Lantoine, Even Le Roux, Suyin Yang, Ralf Jakobi, Svenja Krause, Anne Saint-Eve, Catherine Bonazzi, Barbara Rega

    Diterbitkan 2022-09-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  12. 12
    Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (<i>Vicia faba</i> L.) Ingredients

    Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (<i>Vicia faba</i> L.) Ingredients oleh Siddharth Sharan, Jens Zotzel, Johannes Stadtmüller, Daniel Bonerz, Julian Aschoff, Anne Saint-Eve, Marie-Noëlle Maillard, Karsten Olsen, Åsmund Rinnan, Vibeke Orlien

    Diterbitkan 2021-10-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: