Hasil Pencarian - Isabelle Souchon

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  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
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  2. 2
    Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue

    Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue oleh Rohit Srivastava, Markus Stieger, Elke Scholten, Isabelle Souchon, Vincent Mathieu

    Diterbitkan 2021-01-01
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  3. 3
    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
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  4. 4
    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
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  5. 5
    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
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  6. 6
    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
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  7. 7
    “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
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  8. 8
    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
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  9. 9
    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
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  10. 10
    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
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  11. 11
    La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective

    La qualité des aliments d’origine animale : enseignements d’une expertise scientifique collective oleh Sophie PRACHE, Camille ADAMIEC, Thierry ASTRUC, Elisabeth BAÉZA, Pierre-Etienne BOUILLOT, Antoine CLINQUART, Cyril FEIDT†, Estelle FOURAT, Joël GAUTRON, Agnès GIRARD, Laurent GUILLIER, Emmanuelle KESSE-GUYOT, Bénédicte LEBRET, Florence LEFÉVRE, Sophie LE PERCHEC, Bruno MARTIN, Pierre-Sylvain MIRADE, Fabrice PIERRE, Mégane RAULET, Didier RÉMOND, Pierre SANS, Isabelle SOUCHON, Catherine DONNARS, Véronique SANTÉ-LHOUTELLIER

    Diterbitkan 2023-05-01
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