A5038373255- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Olfactory and Sensory Function Studies
- Proteins in Food Systems
- Fermentation and Sensory Analysis
- Consumer Attitudes and Food Labeling
- Probiotics and Fermented Foods
- Culinary Culture and Tourism
- Agriculture Sustainability and Environmental Impact
- Food composition and properties
- Food Waste Reduction and Sustainability
- Multisensory perception and integration
- Nutritional Studies and Diet
- Dysphagia Assessment and Management
- Salivary Gland Disorders and Functions
- Polysaccharides Composition and Applications
- Agriculture and Rural Development Research
- Food Quality and Safety Studies
- Analytical Chemistry and Chromatography
- Environmental Impact and Sustainability
- Temporomandibular Joint Disorders
- Animal Nutrition and Physiology
- Nutrition, Genetics, and Disease
AgroParisTech
2014-2024
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2020-2024
Université Paris-Saclay
2016-2024
ParisTech
2024
Physiologie de la Nutrition et du Comportement Alimentaire
2022
Fondation Maison des Sciences de l'Homme
2020
Food Process Engineering and Microbiology
2010-2019
Biologie et Gestion des Risques en Agriculture
2011-2016
Centre des Sciences du Goût et de l'Alimentation
2015
Institut National de la Recherche Agronomique
2003-2011
An <italic>in vivo</italic> approach permitted to determine the respective contribution of bread properties and physiology characteristics oral breakdown pathways.
Consumers are being encouraged to increase the proportion of plant protein in their diet tend a sustainable food system. Solutions could include developing rich protein. However, these new products have an interest only if they accordance with expectation and liking consumers. In this context, extruded snack balls were developed explore sensory drivers barriers consumption formulated high level proteins. Eight different varying type cereal flour (rice or wheat) pea content (from 60% 90%)...
Consumers are being encouraged to increase the proportion of plant protein in their diets enhance sustainability food systems. One approach is develop plant-protein-rich foods that acceptable consumers. This study examined French people's reactions cheese alternatives—new fermented products mixed animal and sources. We conducted experimental sessions with 240 participants assess responses three containing different percentages yellow pea cow's milk. First, we asked blind-taste solicited...
The aim of the present work was to identify and quantify physical mechanisms responsible for in-nose aroma release during consumption mint-flavored carbonated beverages in order better understand how they are perceived. effect two composition factors (sugar CO2) investigated on both sensory physicochemical properties drinks by studying vitro vivo release. Sensory results revealed that presence CO2 increased perception regardless sugar content. In agreement with volatility parameters,...
The consumption protocol used during alcoholic beverage tasting may affect aroma perception. We an integrated approach combining sensory analysis and physicochemistry to investigate the impact of swallowing on release A panel 10 persons evaluated dynamics perception a commercial flavored vodka, using method temporal dominance sensations. Two protocols (spitting out or product) were tested. Nosespace was simultaneously carried by proton transfer reaction mass spectrometry evaluate in nasal...
The prevalence of xerostomia, the sensation dry mouth, is estimated at 20 % in general population and up to 50 older adults. Saliva plays different roles during bolus formation: lubrication, mixing, coating, hydration, dissolution, comminution food particles. This study proposes tests artificial saliva formulations mimicking human rheological sensory perceptions. Shear extensional rheology were assessed select type formulation closest characteristics. After evaluating three alternative...
The influence of flavored yogurt texture on aroma perception and in-nose release measured by atmospheric pressure chemical ionization mass spectrometry analysis was investigated. study carried out six yogurts varied protein composition mechanical treatment. For the same matrix composition, complex viscosity influenced perception. After swallowing, intensity olfactory were stronger in low-viscosity than high-viscosity yogurts. Moreover, only when exhibited wide variations consequently...