Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in sensory properties
2021 · HAL (Le Centre pour la Communication Scientifique Directe) · 2 citations
H
Hélène Labouré
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Hélène Labouré is an academic researcher from Centre National de la Recherche Scientifique. The author has contributed to research in topics: Sensory Analysis and Statistical Methods & Meat and Animal Product Quality & Biochemical Analysis and Sensing Techniques. The author has an h-index of 22, co-authored 93 publications.
ORCID: 0000-0002-8173-6145Papers by this author
worksFood comfortability: a new concept to understand elderlies' expectations in terms of sensory characteristics
2016 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
In vivo aroma release depends on the subject’s physiology and food oral processing
2014 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
Providing choice amongst desserts increases food intake during a meal
2015 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
L1: Oral processing behaviours and retronasal aroma release variability during cheese consumption in human
2012 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
Inter-individual differences in breath-by-breath aroma release data
2006 · HAL (Le Centre pour la Communication Scientifique Directe) · 0 citations
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