Courcoux P - Search Results

1

In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture.

Lawrence G, Buchin S, Achilleos C, Bérodier F, Septier C, Courcoux P, Salles C. Lawrence G, et al. Among authors: courcoux p. J Agric Food Chem. 2012 May 30;60(21):5287-98. doi: 10.1021/jf204434t. Epub 2012 May 16. J Agric Food Chem. 2012. PMID: 22519554 Free article.

2

In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters.

Lawrence G, Septier C, Achilleos C, Courcoux P, Salles C. Lawrence G, et al. Among authors: courcoux p. J Agric Food Chem. 2012 May 30;60(21):5299-306. doi: 10.1021/jf204435f. Epub 2012 May 16. J Agric Food Chem. 2012. PMID: 22546143

3

Effect of Salt Reduction on Children's Acceptance of Bread.

Rannou C, Texier F, Marzin C, Nicklaus S, Cariou V, Courcoux P, Prost C. Rannou C, et al. Among authors: courcoux p. J Food Sci. 2018 Aug;83(8):2204-2211. doi: 10.1111/1750-3841.14280. Epub 2018 Jul 25. J Food Sci. 2018. PMID: 30133837

4

Odour quality of spray-dried hens' egg powders: the influence of composition, processing and storage conditions.

Rannou C, Texier F, Moreau M, Courcoux P, Meynier A, Prost C. Rannou C, et al. Among authors: courcoux p. Food Chem. 2013 Jun 1;138(2-3):905-14. doi: 10.1016/j.foodchem.2012.11.090. Epub 2012 Nov 28. Food Chem. 2013. PMID: 23411195

5

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. Among authors: courcoux p. 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

6

Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?

Clement H, Prost C, Rannou C, Chiron H, Bonnand-Ducasse M, Courcoux P, Onno B. Clement H, et al. Among authors: courcoux p. Food Res Int. 2020 Jul;133:109159. doi: 10.1016/j.foodres.2020.109159. Epub 2020 Mar 10. Food Res Int. 2020. PMID: 32466901

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: courcoux p. 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

Free Sorting and Association Task: A Variant of the Free Sorting Method Applied to Study the Impact of Dried Sourdough as an Ingredienton the Related Bread Odor.

Pétel C, Courcoux P, Génovesi N, Rouillé J, Onno B, Prost C. Pétel C, et al. Among authors: courcoux p. J Food Sci. 2017 Apr;82(4):985-992. doi: 10.1111/1750-3841.13678. Epub 2017 Mar 7. J Food Sci. 2017. PMID: 28267876

9

Use of random forest methodology to link aroma profiles to volatile compounds: Application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions.

Cardinal M, Chaussy M, Donnay-Moreno C, Cornet J, Rannou C, Fillonneau C, Prost C, Baron R, Courcoux P. Cardinal M, et al. Among authors: courcoux p. Food Res Int. 2020 Aug;134:109254. doi: 10.1016/j.foodres.2020.109254. Epub 2020 Apr 20. Food Res Int. 2020. PMID: 32517917

10

New gas chromatography-olfactometric investigative method, and its application to cooked Silurus glanis (European catfish) odor characterization.

Hallier A, Courcoux P, Sérot T, Prost C. Hallier A, et al. Among authors: courcoux p. J Chromatogr A. 2004 Nov 12;1056(1-2):201-8. J Chromatogr A. 2004. PMID: 15595551

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