Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.

by Gilles Feron, Charfedinne Ayed, El Mostafa Qannari, Philippe Courcoux, Hélène Laboure, Elisabeth Guichard
Published 2014-01-01

The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity

by Eric Neyraud, Stéphanie Cabaret, Hélène Brignot, Claire Chabanet, Hélène Labouré, Elisabeth Guichard, Olivier Berdeaux
Published 2017-07-01

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

by Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré, Jean-Luc Le Quéré
Published 2020-04-01

Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition.

by Anne Mishellany-Dutour, Alain Woda, Hélène Labouré, Pierre Bourdiol, Pauline Lachaze, Elisabeth Guichard, Gilles Feron
Published 2012-01-01