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Génie et Microbiologie des Procédés Alimentaires

Publications

Liste des dernières publications

2016

  1. ADOUARD, N., MAGNE, L., CATTENOZ, T., GUILLEMIN, H., FOLIGNE, B., PICQUE, D. & BONNARME, P. 2016. Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract. Food Microbiology 53:30–40.
  2. DUVAL, P., CHATELARD-CHAUVIN, C., GAYARD, C., RIFA, E., BOUCHARD, P., HULIN, S., PICQUE, D. & MONTEL, M. C. 2016. Microbial dynamics in industrial blue veined cheeses in different packaging. International Dairy Journal 56:198–207.
  3. FICHES, G., SAINT EVE, A., JOURDREN, S., DELERIS, I., BRUNERIE, P. & SOUCHON, I. 2016. Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release. Flavour and Fragrance Journal 31:31–40.
  4. GIANG, T. M., GAUCEL, S., BRESTAZ, P., ANTON, M., MEYNIER, A., TRELEA, I. C. & LE FEUNTEUN, S. 2016. Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics. Food Chemistry 194:1180–1188.
  5. JOURDREN, S., PANOUILLE, M., SAINT-EVE, A., DELERIS, I., FOREST, D., LEJEUNE, P. & SOUCHON, I. 2016. Breakdown pathways during oral processing of different breads: impact of crumb and crust structures. Food & Function 7:1446–1457.
  6. MASSON, M., SAINT-EVE, A., DELARUE, J. & BLUMENTHAL, D. 2016. Identifying the ideal profile of French yogurts for different clusters of consumers. Journal of Dairy Science 99:3421–3433.
  7. SAINT-EVE, A., LECLERCQ, H., BERTHELO, S., SAULNIER, B., OETTGEN, W. & DELARUE, J. 2016. How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habits. Appetite 99:277–284.

2015

  1. ADOUARD, N., FOLIGNE, B., DEWULF, J., BOUIX, M., PICQUE, D. & BONNARME, P. 2015. In vitro characterization of the digestive stress response and immunomodulatory properties of microorganisms isolated from smear-ripened cheese. International Journal of Food Microbiology 197:98–107.
  2. BAUDRIT, C., PERROT, N., BROUSSET, J. M., ABBAL, P., GUILLEMIN, H., PERRET, B., GOULET, E., GUERIN, L., BARBEAU, G. & PICQUE, D. 2015. A probabilistic graphical model for describing the grape berry maturity. Computers and Electronics in Agriculture 118:124–135.
  3. DELERIS, I., SAINT-EVE, A., KAUFFMANN, M., FERON, G. & SOUCHON, I. 2015. Experimental Approaches To Better Understand the Retention of Aroma Compounds in Oro-Naso-Pharyngeal Cavities. Pp. 147–170 in Guthrie, B., Beauchamp, J., Buettner, A. & Lavine, B. K. (eds.). Chemical Sensory Informatics of Food: Measurement, Analysis, Integration. Amer Chemical Soc, Washington.
  4. GAUCEL, S., TRELEA, I. C. & LE FEUNTEUN, S. 2015. Comment on New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility. Journal of Agricultural and Food Chemistry 63:10352–10353.
  5. GIANG, T. M., LE FEUNTEUN, S., GAUCEL, S., BRESTAZ, P., ANTON, M., MEYNIER, A. & TRELEA, I. C. 2015. Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion. Food Hydrocolloids 43:66–72.
  6. LECLERCQ, H., SAINT-EVE, A., BERTHELO, S., OETTGEN, W., DELARUE, J. & VAUDAINE, S. D. 2015. How much sugar is added to plain yogurts? Insights from behavioral study with French consumers. Annals of Nutrition and Metabolism 67:515–515.
  7. LECLERCQ-PERLAT, M.-N., SICARD, M., PERROT, N., TRELEA, I. C., PICQUE, D. & CORRIEU, G. 2015. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening. Journal of Dairy Science 98:1325–1335.
  8. MOUSSA, M., SOUCHON, I. & ATHES, V. 2015. Pervaporative Dehydration of Binary Ethanol/Water and Ternary Ethanol/Water/Methanol Mixtures Using a Methylated Silica Membrane: A Mechanistic Approach. Separation Science and Technology 50:2708–2716.
  9. PERROT, N., BAUDRIT, C., BROUSSET, J. M., ABBAL, P., GUILLEMIN, H., PERRET, B., GOULET, E., GUERIN, L., BARBEAU, G. & PICQUE, D. 2015. A Decision Support System Coupling Fuzzy Logic and Probabilistic Graphical Approaches for the Agri-Food Industry: Prediction of Grape Berry Maturity. Plos One 10:e0134373.
  10. SAINT-EVE, A., PANOUILLÉ, M., CAPITAINE, C., DÉLÉRIS, I. & SOUCHON, I. 2015. Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties. Food Hydrocolloids 46:144–152.

2014

  1. BARBE, F., LE FEUNTEUN, S., REMOND, D., MENARD, O., JARDIN, J., HENRY, G., LAROCHE, B. & DUPONT, D. 2014a. Tracking the in vivo release of bioactive peptides in the gut during digestion: Mass spectrometry peptidomic characterization of effluents collected in the gut of dairy matrix fed mini-pigs. Food Research International 63:147–156.
  2. BARBE, F., MENARD, O., LE GOUAR, Y., BUFFIERE, C., FAMELART, M.-H., LAROCHE, B., LE FEUNTEUN, S., REMOND, D. & DUPONT, D. 2014b. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability. Food Chemistry 143:1–8.
  3. DOYENNETTE, M., DELERIS, I., FERON, G., GUICHARD, E., SOUCHON, I. & TRELEA, I. C. 2014. Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation. Journal of Theoretical Biology 340:209–221.
  4. FICHES, G., DELERIS, I., SAINT-EVE, A., BRUNERIE, P. & SOUCHON, I. 2014a. Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS. International Journal of Mass Spectrometry 360:15–23.
  5. FICHES, G., DELERIS, I., SAINT-EVE, A., PASSOT, S., BRUNERIE, P. & SOUCHON, I. 2014b. Influence of the Nonvolatile Fraction on the Sensory Perception of 40% (v/V) Ethanol-Containing French Grape Brandies. Journal of Sensory Studies 29:56–63.
  6. LE FEUNTEUN, S., BARBE, F., REMOND, D., MENARD, O., LE GOUAR, Y., DUPONT, D. & LAROCHE, B. 2014. Impact of the Dairy Matrix Structure on Milk Protein Digestion Kinetics: Mechanistic Modelling Based on Mini-pig In Vivo Data. Food and Bioprocess Technology 7:1099–1113.
  7. MENARD, O., CATTENOZ, T., GUILLEMIN, H., SOUCHON, I., DEGLAIRE, A., DUPONT, D. & ort System Cou4. Val validagestionew in vitro dynamic system to simulate infant digestion. Food Chemistry 145:1039–1045.
  8. MINEKUS, M., ALMINGER, M., ALVITO, P., BALLANCE, S., BOHN, T., BOURLIEU, C., CARRIERE, F., BOUTROU, R., CORREDIG, M., DUPONT, D., DUFOUR, C., EGGER, L., GOLDING, M., KARAKAYA, S., KIRKHUS, B., LE FEUNTEUN, S., LESMES, U., MACIERZANKA, A., MACKIE, A., MARZE, S., MCCLEMENTSstem J., MENARD, O., RECIO, I., SANTOS, C. N., SINGH, R. P., VEGARUD, G. E., WICKHAM, M. Sm J., WEITSCHIES, W. & BRODKORB, A. Cou4. A standardised static in vitro digestion method suitable for food - an international consensus. Food & Function 5:1113–1124.
  9. PANOUILLÉ, M., SAINT-EVE, A., DELERIS, I., LE BLEIS, F. & SOUCHON, I. 2014. Oral processing and bolus properties drive the dynamics estsalty and texture perceptions estbread. Food Research International 62:238–246.PLANA-FATTORI, A., TRELEA, I. C., LE PAGE, J.-F., SOUCHON, I., POLLIEN, P., ALI, S., RAMAIOLI, M., PIONNIER-PINEAU, E., HARTMANN, C. & FLICKstem Cou4. A novel approach for studying the indoor dispersidagestiroma through computational fluid dynamics. Flavour and Fragrance Journal 29:143–156.

2013

  1. BARBÉ F., MENARD O., LE GOUAR Y., BUFFIERE C., FAMELART M.H., LAROCHE B., LE FEUNTEUN S., DUPONT D., REMONDtem Cou3. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availabilitygestimino acids. Food Chemistry. 136:1203-1212.
  2. DELLA VALLE G., SOUCHON I., ANTON M. Cou3. Matrices Alimentaires et Aliments Modèles (sous presse).In Fardet A., Souchon I., Duponttem (ed.). Structure des aliments et effets nutritionnels. Editions Quae, Versailles.
  3. DÉLÉRIS I., SAINT EVE A., SÉMON E., GUILLEMIN H., GUICHARD E., SOUCHON I., LE QUÉRÉ J.L. Cou3. Comparisdagestdirect mass spectrometry methods for the online analysis of volatile organic compounds in foods. Journal of Mass Spectrometry. 48(5):594-607.
  4. DE LOUBENS C., LENTLE R.G., LOVE R.J., HULLS C., JANSSEN P.W.M. Cou3. Fluid mechanical consequences of pendular activity, segmentation and pyloric outflow in the proximal duodenum of the rat and the guinea pig  (sous presse). Journal of the Royal Society Interface. In Press.
  5. DOYENNETTE M., DÉLÉRIS I., FÉRON G., GUICHARD E., SOUCHON I., TRÉLÉA I.C. Cou3. In-mouth flavor release during eating a solid food product: mechanistic modeling and experimental validation  (sous presse). Journal of Theoretical Biology.
  6. LE BLEIS F., CHAUNIER L., DELLA VALLE G., PANOUILLÉ M., RÉGUERRE A.-L. Cou3. Physical assessment ostbread destructuration during chewing. Food Research International. 50:308-317.
  7. LECLERCQ-PERLAT M.N., PICQUE D., MARTIN DEL CAMPO BARBA S.T., MONNET C. Cou3. Dynamics estPenicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses at different conditions of temperature and relative humidity. Journal of Dairy Science. 96:4031–4040.
  8. LECLERCQ-PERLAT M.-N., PICQUE D., CORRIEU G. 2013. Camembert cheese: processing and ripening. In Handbook of Cheese (sous presse). Handbook of Cheese in Health: Production, Nutrition and Medical Sciences. King’s College London and Wageningen Academic Publishers.
  9. LE FEUNTEUN S., BARBE F., REMOND D., MENARD O., LE GOUAR Y., DUPONT D., LAROCHE B. Cou3. Impact of the dairy matrix structure on milk protein digestion kinetics: Mechanistic modelling based on mini-pig in vivo data (sous presse). Food and Bioprocess Technology. DOI 10.1007/s11947-ou3-1116-6.
  10. LE FEUNTEUN S., LAROCHE B. Cou3. Les modèles in silico (sous presse).In Fardet A., Souchon I., Duponttem (ed.). Structure des aliments et effets nutritionnels. Editions Quae, Versailles.
  11. LENTLE R.G., REYNOLDS G., DE LOUBENS C., HULLS C., JANSSEN P.W.M., RAVINDRAN V. 2013. Spatiotemporal mapping of the muscular activity of the gizzard of the chicken (Gallus domesticus). Poultry Science. 92:483-491.
  12. MÉNARD O., CATTENOZ T., GUILLEMIN H., SOUCHON I., DEGLAIRE A., DUPONT D., PICQUE D. 2013. Val validagestionew in vitro dynamic system to simulate infant digestion (sous presse). Food Chemistry.
  13. MESUROLLE J., SAINT-EVE A., DÉLÉRIS I., SOUCHON I. Cou3. Impact of Fruit Piece Structure in Yogurts on the Dynamics estAroma Release and Sensory Perception. Molecules. 18:6035-6056.
  14. SADAT-MEKMENE L., RICHOUX R., AUBERT-FROGERAIS L., MADEC M.N., CORRE C., PIOT M., JARDIN J., LE FEUNTEUN S., LORTAL S., GAGNAIRE V. 2013. Lactobacillus helveticus astiotool to change proteolysis and functionality in Swiss-type cheeses. Journal of Dairy Science. 96:1455-1470.

2012

  1. DÉLÉRIS I., GUICHARD E., SALLES C. Cou2. Libération des composés d’arôme et des composés sapides. Texture et flaveur des aliments : vers une conception maîtrisée. Educagri Références, Paris.
  2. FOUCQUIER J., CHANTOISEAU E., LE FEUNTEUN S., FLICK D., GAUCEL S., PERROT N. Cou2. Toward an integrated modeling of the dairy product transformations,tioreview of the existing mathematical models. Food Hydrocolloids. C7:1-13.
  3. HULLS C., LENTLE R.G., DE LOUBENS C., JANSSEN P.W.M., CHAMBERS P., STAFFORD K.J. Cou2. Spatiotemporal mapping of ex vivo motility in the caecum of the rabbit. Journal of Comparative Physiology B-Biochemical Systemic and Environmental Physiology. 182:287-297.
  4. LECLERCQ-PERLAT M.N., SICARD M., TRELEA I.C., PICQUE D., CORRIEU G. 2012. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening. Journal of Dairy Science. 95:4666-4682.
  5. LENTLE R.G., DE LOUBENS C., HULLS C., JANSSEN P.W.M., GOLDING M.D., CHAMBERS J.P. 2012. A comparisdagestthe organization of longitudinal and circular contractions during pendular and segmental activity in the duodenum of the rat and guinea pig. Neurogastroenterology and Motility. 24 686-95.
  6. MIRADE P.-S., PERRET B., GUILLEMIN H., PICQUE D., DESSERRE B., MONTEL M.-C., CORRIEU G. 2012. Quantifying energy savings during cheese ripening after implementation estsequential air ventilation in an industrial cheesemaking plant. Energy. 46:248-258.

2011

  1. CALLON C., PICQUE D., CORRIEU G., MONTEL M.C. Cou1. Ripening conditions:tiotool for the control ofListeria monocytogenes in uncooked pressed cheese. Food Chemistry. 22:1911-1919.
  2. DEETAE P., SAINT-EVE A., SPINNLER H.E., HELINCK S. Cou1. Critical effect of oxygen on aroma compound production by Proteus vulgaris. Food Chemistry. 126:134-139.
  3. DÉLÉRIS I., SAINT EVE A., DAKOWSKI F., SÉMON E., LE QUÉRÉ J.L., SOUCHON I. Cou1. The dynamics estaroma release during the consumption of candies with different structures. Relationship with temporal perception. Food Chemistry. 127:1615-1624.
  4. DÉLÉRIS I., SAINT EVE A., GUO Y., LIEBEN P., CYPRIANI M.L., JACQUET N., BRUNERIE P., SOUCHON I. Cou1. Impact of swallowing on the dynamics estaroma release and perception during the consumption of alcoholic beverages. Chemical Senses. 36:701-713.
  5. DE LOUBENS C., MAGNIN A., DOYENNETTE M., TRELEA I.C., SOUCHON I. Cou1. A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavor release. Journal of Theoretical Biology. 280:180-188.
  6. DE LOUBENS C., PANOUILLÉ M., SAINT-EVE A., DELERIS I., TRELEA I.C., SOUCHON I. Cou1. Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication. Journal of Food Engineering. 105:161-168.
  7. DE LOUBENS C., SAINT-EVE A., DÉLÉRIS I., PANOUILLÉ M., DOYENNETTE M., TRELEA I.C., SOUCHON I. Cou1. Mechanistic model to understandin vivo salt release and perception during the consumption of dairy gels. Journal of Agricultural and Food Chemistry. 59:2534-2542.
  8. DOYENNETTE M., DÉLÉRIS I., SAINT-EVE A., GASIGLIA A., SOUCHON I., TRELEA I.C. Cou1. The dynamics estaroma compound transfer properties in cheeses during simulated eating conditions. Food Research International. 44:3174–3181.
  9. DOYENNETTE M., DE LOUBENS C., DELERIS I., SOUCHON I., TRELEA I.C. Cou1. Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study. Food Chemistry. 128:380-390.
  10. DRAGO S.R., PANOUILLÉ M., SAINT-EVE A., NEYRAUD E., FERON G., SOUCHON I. Cou1. Relationships between saliva and food bolus properties from model dairy products. Food Hydrocolloids. C5:659-667.
  11. DUPUY A., ATHES V., SCHENK J., JENELTEN U., SOUCHON I. Cou1. Experimental and theoretical considerations on breakthrough pressure in membrane-based solvent extraction: Focus on citrus essential oil/hydroalcoholic solvent systems with low interfacial tension. Journal of Membrane Science. 378 Co3– 213.
  12. DUPUY A., ATHES V., SCHENK J., JENELTEN U., SOUCHON I. Cou1. Solvent extraction of highly valuable oxygenated terpenes from lemon essential oil using a polypropylene membrane contactor: potential and limitations. Flavour and Fragrance Journal. C6:192–203.
  13. PANOUILLÉ M., SAINT-EVE A., DE LOUBENS C., DÉLÉRIS I., SOUCHON I. Cou1. Understanding of the influence of composition, structure and texture ontsalty perception in model dairy products. Food Hydrocolloids. C5:716-723.
  14. PICQUE D., LECLERCQ PERLAT M.N., GUILLEMIN H., CATTENOZ T., CORRIEU G. 2011. Impact of packaging on the quality of Saint Nectaire cheese. International Dairy Journal. 21:987 - 993.
  15. SAINT EVE A., DÉLÉRIS I., PANOUILLÉ M., DAKOWSKI F., CORDELLE S., SCHLICH P., SOUCHON I. Cou1. How texture influences aroma and taste perception over time in candies? Chemosensory Perception. 4:32-41.
  16. AGUERA E., ATHES V., BES M., CAILLE S., COTTEREAU P., ESCUDIER J.L., MIKOLAJCZAK M., ROY A., SABLAYROLLES J.M., SAMSON A., SOUCHON I., VIDAL J. 2010. Réduction de la teneur en alcool des vins : étude comparative de différentes technologies. Bulletin de l'OIV. 83:31-42.

2010

  1. BES M., AGUERA E., ATHES V., CADIERE A., COTTEREAU P., DEQUIN S., MIKOLAJCZAK M., ROY A., SABLAYROLLES J.M., SOUCHON I., SAMSON A., ESCUDIER J.L. 2010. Microbiological and technological strategies for production of wines with a decreased content of alcohol. Revue des Oenologues:9-11.
  2. DÉLÉRIS I., ANDRIOT I., GOBET M., MOREAU C., SOUCHON I., GUICHARD E. 2010. Determination of aroma compound diffusion in model food systems: comparisdagestmacroscopic and microscopic methodologies. Journal of Food Engineering. 100:557-566.
  3. DE LOUBENS C., MAGNIN A., VERIN E., DOYENNETTE M., TRÉLÉA I.C., SOUCHON I. Cou0. A lubrication analysis of pharyngeal peristalsis: application to flavour release. Journal of Theoretical Biology. 267:300-311.
  4. MOSSAZ S., JAY P., MAGNIN A., PANOUILLÉ M., SAINT-EVE A., DÉLÉRIS I., JUTEAU A., SOUCHON I. Cou0. Measuring and predicting the spreading of dairy products in the mouth: sensory, instrumental and modelling approaches. Food Hydrocolloids. C4:681-688.
  5. PICQUE D., LECLERCQ-PERLAT M.-N., GUILLEMIN H., PERRET B., CATTENOZ T., PROVOST J.J., CORRIEU G. 2010. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films. Journal of Dairy Science. 93(12):5601-12.
  6. PICQUE D., LIEBEN P., CHRÉTIEN P., BÉGUIN J., GUÉRIN L. 2010. Assessment ostmaturity of Loire valley wine grapes by mid-infrared spectroscopy. Journal International des Sciences de la Vigne et du Vin. 44:219-229.
  7. SAINT-EVE A., DÉLÉRIS I., FERON G., IBARRA D., GUICHARD E., SOUCHON I. 2010. How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages. Food Quality and Preference. 21:1026-1033.

2009

  1. DÉLÉRIS I., ZOUID I., SOUCHON I., TRELEA I.C. Co09. Calculation of apparent diffusion coefficients in dairy emulsions based on fat content and physicochemical properties in each phase. Journal of Food Engineering. 94:205-214.
  2. KOPJAR M., ANDRIOT I., SAINT-EVE A., SOUCHON I., GUICHARD E. 2009. Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparisdagwith water. Journal of the Science of Food and Agriculture. 90:1285-1292.
  3. LAUVERJAT C., DÉLÉRIS I., TRÉLÉA I.C., SALLES C., SOUCHON I. 2009. Salt and Aroma Compound Release in Model Cheeses in Relation to Their Mobility. Journal of Agricultural and Food Chemistry. 57:9878-9887.
  4. LAUVERJAT C., DE LOUBENS C., DÉLÉRIS I., TRELEA I.C., SOUCHON I. Co09. Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices. Journal of Food Engineering. 93:407-415.
  5. MARTIN DEL CAMPO T., BONNAIRE N., PICQUE D., CORRIEU G. 2009. Initial studies into the characterization of ripening stages of Emmental  cheeses by mid-infrared spectroscopy. Dairy Science & Technology. 89:155-167.
  6. PICQUE D., GUILLEMIN H., MIRADE P.S., DIDIENNE R., LAVIGNE R., PERRET B., MONTEL M.C., CORRIEU G. 2009. Effect of sequential ventilation on cheese ripening and energy consumption in pilot ripening rooms. International Dairy Journal. 19:489 - 497.
  7. SAINT-EVE A., DELERIS I., AUBIN E., SEMON E., FERON G., RABILLIER J.M., IBARRA D., GUICHARD E., SOUCHON I. 2009. Influence of Composition (CO2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages. Journal of Agricultural and Food Chemistry. 57:5891-5898.
  8. SAINT-EVE A., LAUVERJAT C., MAGNAN C., DÉLÉRIS I., SOUCHON I. Co09. Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses. Food Chemistry. 116:167-175.