Labouré H - Search Results

1

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

Neyraud E, Cabaret S, Brignot H, Chabanet C, Labouré H, Guichard E, Berdeaux O. Neyraud E, et al. Among authors: laboure h. Sci Rep. 2017 Jul 20;7(1):5969. doi: 10.1038/s41598-017-06418-2. Sci Rep. 2017. PMID: 28729703 Free PMC article.

2

Impact of hardness of model fresh cheese on aroma release: in vivo and in vitro study.

Gierczynski I, Labouré H, Sémon E, Guichard E. Gierczynski I, et al. Among authors: laboure h. J Agric Food Chem. 2007 Apr 18;55(8):3066-73. doi: 10.1021/jf0633793. Epub 2007 Mar 27. J Agric Food Chem. 2007. PMID: 17385886

3

In vivo aroma release of milk gels of different hardnesses: inter-individual differences and their consequences on aroma perception.

Gierczynski I, Laboure H, Guichard E. Gierczynski I, et al. Among authors: laboure h. J Agric Food Chem. 2008 Mar 12;56(5):1697-703. doi: 10.1021/jf0728505. Epub 2008 Feb 14. J Agric Food Chem. 2008. PMID: 18271545

4

In-mouth mechanisms leading to flavor release and perception.

Salles C, Chagnon MC, Feron G, Guichard E, Laboure H, Morzel M, Semon E, Tarrega A, Yven C. Salles C, et al. Among authors: laboure h. Crit Rev Food Sci Nutr. 2011 Jan;51(1):67-90. doi: 10.1080/10408390903044693. Crit Rev Food Sci Nutr. 2011. PMID: 21229419 Review.

5

Solid cheese consumption: quantification of oral coating.

Repoux M, Septier C, Palicki O, Guichard E, Feron G, Laboure H. Repoux M, et al. Among authors: laboure h. Arch Oral Biol. 2012 Jan;57(1):81-6. doi: 10.1016/j.archoralbio.2011.07.011. Epub 2011 Oct 24. Arch Oral Biol. 2012. PMID: 22024404

6

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

Mishellany-Dutour A, Woda A, Labouré H, Bourdiol P, Lachaze P, Guichard E, Feron G. Mishellany-Dutour A, et al. Among authors: laboure h. PLoS One. 2012;7(7):e41276. doi: 10.1371/journal.pone.0041276. Epub 2012 Jul 17. PLoS One. 2012. PMID: 22815986 Free PMC article.

7

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

Feron G, Ayed C, Qannari el M, Courcoux P, Laboure H, Guichard E. Feron G, et al. Among authors: laboure h. PLoS One. 2014 Apr 1;9(4):e93113. doi: 10.1371/journal.pone.0093113. eCollection 2014. PLoS One. 2014. PMID: 24691625 Free PMC article.

8

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters.

Guichard E, Repoux M, Qannari EM, Laboure H, Feron G. Guichard E, et al. Among authors: laboure h. Food Funct. 2017 Feb 22;8(2):615-628. doi: 10.1039/c6fo01472k. Food Funct. 2017. PMID: 28091677

9

Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing.

Labouré H, Repoux M, Courcoux P, Feron G, Guichard E. Labouré H, et al. Food Res Int. 2014 Oct;64:692-700. doi: 10.1016/j.foodres.2014.07.024. Epub 2014 Aug 14. Food Res Int. 2014. PMID: 30011705

10

Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems.

Vandenberghe-Descamps M, Sulmont-Rossé C, Septier C, Feron G, Labouré H. Vandenberghe-Descamps M, et al. Among authors: laboure h. J Texture Stud. 2017 Aug;48(4):280-287. doi: 10.1111/jtxs.12250. Epub 2017 Feb 24. J Texture Stud. 2017. PMID: 28766750 Free article.

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