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Hélène Labouré

Centre national de la recherche scientifique
University of Burgundy

66

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Multi-block classification of chocolate and cocoa samples into sensory poles

2021 Food Chemistry
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Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly.

2021 Food & Function
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Techniques culinaires et confort en bouche chez la personne âgée

2020
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Le confort en bouche, un nouveau concept pour mieux comprendre les attentes des consommateurs seniors

2020 Nutrition Clinique Et Metabolisme
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Key aroma compounds of dark chocolates differing in organoleptic properties: A GC-O comparative study

2020 Molecules
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Le confort en bouche est amélioré pour les personnes âgées ayant une mauvaise dentition lors de la consommation de produits carnés adaptés

2018 Nutrition Clinique Et Metabolisme
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Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population

2018 Meat Science
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Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture

2018 Food Research International
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Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

2018
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Le confort en bouche est amélioré pour les personnes âgées ayant une mauvaise dentition lors de la consommation de produits carnés adaptés

2018 Nutrition Clinique Et Metabolisme
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