Publications by authors named "Helene Laboure"

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Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults.
Andrea Araiza Calahorra, Bérénice Houinsou-Houssou, Anwesha Sarkar, Anaïs Lavoisier, Hélène Labouré

Food Res Int· December 2025

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In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food.
Raphaël Monod, Ana Carolina Conti, Emmanuel Denimal, Chantal Septier, Bérénice Houinsou Houssou

J Texture Stud· December 2025

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Oral processing of meat-flavour textured soy proteins - Part II: Influence on taste compounds release and sensory perception.
Ana Carolina Conti, Chantal Septier, Karine Gourrat, Hélène Labouré, Christian Salles

Food Res Int· October 2025

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Oral processing of meat-flavour textured soy proteins - Part I: Bolus properties and relationships with the texture profile analysis of the products.
Ana Carolina Conti, Chantal Septier, Emmanuel Denimal, Hélène Labouré, Christian Salles

Food Res Int· May 2025

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Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability.
Gautier Le Guillas, Pascal Vanacker, Christian Salles, Hélène Labouré

Animals (Basel)· April 2024

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Multi-block classification of chocolate and cocoa samples into sensory poles.
Alessandra Biancolillo, Sebastien Preys, Belal Gaci, Jean-Luc Le-Quere, Helene Laboure

Food Chem· March 2021

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Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study.
Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré

Molecules· April 2020

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Volatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences.
Zoé Deuscher, Isabelle Andriot, Etienne Sémon, Marie Repoux, Sébastien Preys

J Mass Spectrom· January 2019

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Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population.
Mathilde Vandenberghe-Descamps, Claire Sulmont-Rossé, Chantal Septier, Claire Follot, Gilles Feron

Meat Sci· November 2018

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Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems.
Mathilde Vandenberghe-Descamps, Claire Sulmont-Rossé, Chantal Septier, Gilles Feron, Hélène Labouré

J Texture Stud· August 2017

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The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity.
Eric Neyraud, Stéphanie Cabaret, Hélène Brignot, Claire Chabanet, Hélène Labouré

Sci Rep· July 2017

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The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles.
Anthony Fardet, Caroline Méjean, Hélène Labouré, Valentina A Andreeva, Gilles Feron

Food Funct· February 2017

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Providing choice and/or variety during a meal: Impact on vegetable liking and intake.
Odile Parizel, Hélène Labouré, Agnès Marsset-Baglieri, Gilles Fromentin, Claire Sulmont-Rossé

Appetite· January 2017

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The structure of a food product assortment modulates the effect of providing choice on food intake.
Odile Parizel, Claire Sulmont-Rossé, Gilles Fromentin, Julien Delarue, Hélène Labouré

Appetite· September 2016

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Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.
Gilles Feron, Charfedinne Ayed, El Mostafa Qannari, Philippe Courcoux, Hélène Laboure

PLoS One· December 2015

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Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition.
Anne Mishellany-Dutour, Alain Woda, Hélène Labouré, Pierre Bourdiol, Pauline Lachaze

PLoS One· January 2013

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In-mouth mechanisms leading to flavor release and perception.
Christian Salles, Marie-Christine Chagnon, Gilles Feron, Elisabeth Guichard, Helene Laboure

Crit Rev Food Sci Nutr· January 2011

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In vivo aroma release of milk gels of different hardnesses: inter-individual differences and their consequences on aroma perception.
Isabelle Gierczynski, Helene Laboure, Elisabeth Guichard

J Agric Food Chem· March 2008

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Impact of hardness of model fresh cheese on aroma release: in vivo and in vitro study.
Isabelle Gierczynski, Helene Labouré, Etienne Sémon, Elisabeth Guichard

J Agric Food Chem· April 2007

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Behavioral, plasma, and calorimetric changes related to food texture modification in men.
Hélène Labouré, Virginie Van Wymelbeke, Marc Fantino, Stylianos Nicolaidis

Am J Physiol Regul Integr Comp Physiol· May 2002

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