Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal AgroParisTech UPSay Institut Carnot Qualiment

Home page

Publications of the ADP team

Publications of the ADP team from 2009-2013, in peer-reviewed scientific journals and book chapters.


  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.


  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.


  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. & PICQUE, D. 2014. Validation of a new 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., MCCLEMENTS, D. J., MENARD, O., RECIO, I., SANTOS, C. N., SINGH, R. P., VEGARUD, G. E., WICKHAM, M. S. J., WEITSCHIES, W. & BRODKORB, A. 2014. 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 of salty and texture perceptions of bread. 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. & FLICK, D. 2014. A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics. Flavour and Fragrance Journal 29:143–156.


  1. BARBÉ F., MENARD O., LE GOUAR Y., BUFFIERE C., FAMELART M.H., LAROCHE B., LE FEUNTEUN S., DUPONT D., REMOND D. 2013. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids. Food Chemistry. 136:1203-1212.
  2. DELLA VALLE G., SOUCHON I., ANTON M. 2013. Matrices Alimentaires et Aliments Modèles (sous presse).In Fardet A., Souchon I., Dupont D. (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. 2013. Comparison of direct 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. 2013. 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. 2013. 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. 2013. Physical assessment of bread destructuration during chewing. Food Research International. 50:308-317.
  7. LECLERCQ-PERLAT M.N., PICQUE D., MARTIN DEL CAMPO BARBA S.T., MONNET C. 2013. Dynamics of Penicillium 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. 2013. 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/s11947-013-1116-6.
  10. LE FEUNTEUN S., LAROCHE B. 2013. Les modèles in silico (sous presse).In Fardet A., Souchon I., Dupont D. (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. Validation of a new in vitro dynamic system to simulate infant digestion (sous presse). Food Chemistry.
  13. MESUROLLE J., SAINT-EVE A., DÉLÉRIS I., SOUCHON I. 2013. Impact of Fruit Piece Structure in Yogurts on the Dynamics of Aroma 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 as a tool to change proteolysis and functionality in Swiss-type cheeses. Journal of Dairy Science. 96:1455-1470.


  1. DÉLÉRIS I., GUICHARD E., SALLES C. 2012. 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. 2012. Toward an integrated modeling of the dairy product transformations, a review of the existing mathematical models. Food Hydrocolloids. 27:1-13.
  3. HULLS C., LENTLE R.G., DE LOUBENS C., JANSSEN P.W.M., CHAMBERS P., STAFFORD K.J. 2012. 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 comparison of the 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 of sequential air ventilation in an industrial cheesemaking plant. Energy. 46:248-258.


  1. CALLON C., PICQUE D., CORRIEU G., MONTEL M.C. 2011. Ripening conditions: a tool 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. 2011. 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. 2011. The dynamics of aroma 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. 2011. Impact of swallowing on the dynamics of aroma 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. 2011. 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. 2011. 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. 2011. 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. 2011. The dynamics of aroma 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. 2011. 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. 2011. Relationships between saliva and food bolus properties from model dairy products. Food Hydrocolloids. 25:659-667.
  11. DUPUY A., ATHES V., SCHENK J., JENELTEN U., SOUCHON I. 2011. 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. 378 203– 213.
  12. DUPUY A., ATHES V., SCHENK J., JENELTEN U., SOUCHON I. 2011. Solvent extraction of highly valuable oxygenated terpenes from lemon essential oil using a polypropylene membrane contactor: potential and limitations. Flavour and Fragrance Journal. 26:192–203.
  13. PANOUILLÉ M., SAINT-EVE A., DE LOUBENS C., DÉLÉRIS I., SOUCHON I. 2011. Understanding of the influence of composition, structure and texture on salty perception in model dairy products. Food Hydrocolloids. 25:716-723.
  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. 2011. 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.


  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: comparison of macroscopic 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. 2010. 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. 2010. Measuring and predicting the spreading of dairy products in the mouth: sensory, instrumental and modelling approaches. Food Hydrocolloids. 24:681-688.
  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 of maturity 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.


  1. DÉLÉRIS I., ZOUID I., SOUCHON I., TRELEA I.C. 2009. 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 comparison with 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. 2009. 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. 2009. Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses. Food Chemistry. 116:167-175.