Publications by authors named "Carole Prost"

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Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations.
Mishela Temkov, João Miguel Rocha, Cécile Rannou, Maren Ducasse, Carole Prost

Front Nutr· June 2024

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Testing detectability, attractivity, hedonic specificity, extractability, and robustness of colostrum odor-Toward an olfactory bioassay for human neonates.
Magali Klaey-Tassone, Robert Soussignan, Karine Durand, Sarah Le Roy, Fabrice Damon, Carole Prost

Dev Psychobiol· April 2024

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Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator.
Coline Caille, Cécile Rannou, Angélique Villière, Clément Catanéo, Araceli Lagadec-Marquez, Carole Prost

Foods· April 2024

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Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of "Fresh Cream" Aroma Perception.
Coline Caille, Mariem Boukraâ, Cécile Rannou, Angélique Villière, Clément Catanéo, Carole Prost

Molecules· October 2023

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Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia.
Dunja Molnar, Elena Velickova, Carole Prost, Mishela Temkov, Mario Ščetar

Foods· October 2023

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Comparative Investigation of Conventional and Innovative Headspace Extraction Methods to Explore the Volatile Content of Human Milk.
Sarah Le Roy, Catherine Fillonneau, Benoist Schaal, Carole Prost, Angélique Villière

Molecules· August 2022

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Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts.
Hanna Lesme, Clémence Alleaume, Saïd Bouhallab, Marie-Hélène Famelart, Cécile Marzin, Carole Prost

Food Res Int· October 2020

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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.
Mireille Cardinal, Marianne Chaussy, Claire Donnay-Moreno, Josiane Cornet, Cecile Rannou, Carole Prost

Food Res Int· August 2020

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Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?
Héliciane Clement, Carole Prost, Cécile Rannou, Hubert Chiron, Maren Bonnand-Ducasse

Food Res Int· July 2020

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Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O.
Angélique Villière, Ronan Symoneaux, Alice Roche, Aïda Eslami, Nathalie Perrot, Carole Prost

Data Brief· June 2019

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Effect of Salt Reduction on Children's Acceptance of Bread.
Cécile Rannou, Florence Texier, Cécile Marzin, Sophie Nicklaus, Véronique Cariou, Carole Prost

J Food Sci· August 2018

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The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach.
Héliciane Clément, Carole Prost, Hubert Chiron, Maren Bonnand Ducasse, Guy Della Valle

Food Res Int· April 2018

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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.
Cécile Pétel, Philippe Courcoux, Noémie Génovesi, Jocelyn Rouillé, Bernard Onno, Carole Prost

J Food Sci· April 2017

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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods.
Cécile Rannou, Delphine Laroque, Emilie Renault, Carole Prost, Thierry Sérot

Food Res Int· December 2016

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Odour quality of spray-dried hens' egg powders: the influence of composition, processing and storage conditions.
Cécile Rannou, Florence Texier, Michelle Moreau, Philippe Courcoux, Anne Meynier, Carole Prost

Food Chem· June 2013

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Effect of apple particle state on the release of volatile compounds in a new artificial mouth device.
Gaëlle Arvisenet, Ludivine Billy, Pauline Poinot, Evelyne Vigneau, Dominique Bertrand, Carole Prost

J Agric Food Chem· May 2008

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Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
Serkan Selli, Ahmet Canbas, Vincent Varlet, Hasim Kelebek, Carole Prost

J Agric Food Chem· January 2008

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Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques.
Vincent Varlet, Thierry Serot, Fabrice Monteau, Bruno Le Bizec, Carole Prost

Food Addit Contam· July 2007

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Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques.
Vincent Varlet, Thierry Serot, Mireille Cardinal, Camille Knockaert, Carole Prost

J Agric Food Chem· May 2007

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Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor.
Serkan Selli, Cecile Rannou, Carole Prost, Joel Robin, Thierry Serot

J Agric Food Chem· December 2006

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Comparison of odor-active volatile compounds of fresh and smoked salmon.
Vincent Varlet, Camille Knockaert, Carole Prost, Thierry Serot

J Agric Food Chem· May 2006

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Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage.
Emira Mehinagic, Gaëlle Royer, Ronan Symoneaux, Frédérique Jourjon, Carole Prost

J Agric Food Chem· April 2006

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Influence of rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish).
Arnaud Hallier, Carole Prost, Thierry Serot

J Agric Food Chem· September 2005

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New gas chromatography-olfactometric investigative method, and its application to cooked Silurus glanis (European catfish) odor characterization.
Arnaud Hallier, Philippe Courcoux, Thierry Sérot, Carole Prost

J Chromatogr A· November 2004

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Optimization of extraction of apple aroma by dynamic headspace and influence of saliva on extraction of volatiles.
Emira Mehinagic, Carole Prost, Michel Demaimay

J Agric Food Chem· August 2004

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