Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Angélique Villière"'
Autor:
Coline Caille, Cécile Rannou, Angélique Villière, Clément Catanéo, Araceli Lagadec-Marquez, Julia Bechaux, Carole Prost
Publikováno v:
Foods, Vol 13, Iss 9, p 1318 (2024)
An advantage of masticators is the calibration and possible standardization of intra- and inter-individual mastication variability. However, mastication of soft, sticky and melting products, such as processed cream cheeses, is challenging to reproduc
Externí odkaz:
https://doaj.org/article/3f593896fa644c82bd6dd99795a92eb0
Autor:
Coline Caille, Mariem Boukraâ, Cécile Rannou, Angélique Villière, Clément Catanéo, Laurent Lethuaut, Araceli Lagadec-Marquez, Julia Bechaux, Carole Prost
Publikováno v:
Molecules, Vol 28, Iss 20, p 7224 (2023)
Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but th
Externí odkaz:
https://doaj.org/article/45e9ae85ac5645f298b12154b9095be7
Autor:
Sarah Le Roy, Catherine Fillonneau, Benoist Schaal, Carole Prost, Angélique Villière, MILKODOR Consortium
Publikováno v:
Molecules, Vol 27, Iss 16, p 5299 (2022)
The odor of human milk induces search-like movements and oral activation in newborns, which increases their chances of taking advantage of milk intake and benefits. However, the underlying volatile fraction of human milk remains understudied. This st
Externí odkaz:
https://doaj.org/article/4af632c8444b43f89e4f0af3892b9689
Autor:
Angélique Villière, Ronan Symoneaux, Alice Roche, Aïda Eslami, Nathalie Perrot, Yves Le Fur, Carole Prost, Philippe Courcoux, Evelyne Vigneau, Thierry Thomas-Danguin, Laurence Guérin
Publikováno v:
Data in Brief, Vol 24, Iss , Pp - (2019)
This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic co
Externí odkaz:
https://doaj.org/article/53d3bc2cc38644ec8a3585986adccc9a
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2018, 68, pp.135-145. ⟨10.1016/j.foodqual.2018.02.008⟩
Food Quality and Preference, Elsevier, 2018, 68, pp.135-145. ⟨10.1016/j.foodqual.2018.02.008⟩
International audience; The purpose of this paper is to discuss the application of the Random Forest methodology to sensory analysis. A methodological point of view is mainly adopted to describe as simply as possible the construction of binary decisi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::017e4f543c6790459a4aa9ba54169c6e
https://hal.archives-ouvertes.fr/hal-01938571
https://hal.archives-ouvertes.fr/hal-01938571
Publikováno v:
Journal of the Institute of Brewing. 121:95-105
This study was performed to explore the relationships between some parameters of the French cider-making process and the odourant compounds of cider. Sixteen ciders were prepared on a pilot plant scale using experimental design and varying according
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fbc84f91df48524e54cd6b8592ee7f9
https://doi.org/10.1002/jib.197
https://doi.org/10.1002/jib.197
Autor:
Thierry Thomas-Danguin, A. Roche, Angélique Villière, Nathalie Perrot, Thomas Chabin, Ronan Symoneaux
Publikováno v:
2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose (ISOEN).
Aroma analysis follows a well-established procedure which provides a list of odorants that contribute to a given food aroma. However, such a procedure does not allow establishing the actual sensory profile of the food because the perceptual influence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6ade1479429ca9ba7019ceae0e11cfa
https://doi.org/10.1109/isoen.2017.7968875
https://doi.org/10.1109/isoen.2017.7968875
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2012, 131 (4), pp.1561-1568. ⟨10.1016/j.foodchem.2011.10.008⟩
Food Chemistry, Elsevier, 2012, 131 (4), pp.1561-1568. ⟨10.1016/j.foodchem.2011.10.008⟩
The experimental conditions of a representative odour extraction method were determined after testing eight SPME, dynamic headspace and purge-and-trap procedures. Headspace SPME with a Car/PDMS fibre was evidenced to be the most suitable method to ob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a11147fda89bc3c57ddca1481f9f71b
https://hal.archives-ouvertes.fr/hal-01184519
https://hal.archives-ouvertes.fr/hal-01184519
Autor:
Sarah Le Roy, Catherine Fillonneau, Carole Prost, Hugues Falquerho, Angélique Villière, Fabrice Guillet, Sabine Boussely
Publikováno v:
Flavour
Flavour, BioMed Central, 2015, 4 (1), ⟨10.1186/s13411-015-0034-0⟩
Flavour, BioMed Central, 2015, 4 (1), ⟨10.1186/s13411-015-0034-0⟩
Onions (Allium cepa) are widely used as a flavor agent ingredient in culinary preparations to bring specific cooked onion notes. In this study, three traditional types of preparations—sue, sauteed, and pan-fried onions—were used to investigate th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f810916e89aa4f8ed3467a8a6df29290