Marie Repoux

Combined effect of cheese characteristics and food oral processing on <i>in vivo</i> aroma release

Marie Repoux, Hélène Labouré, Philippe Courcoux et al. · Flavour and Fragrance Journal · 2012 · 70 citations

Nutrition, Flavoromics, Higher Release Rate +18

CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLD

C. Yven, J. Patarin, Albert Magnin et al. · Journal of Texture Studies · 2012 · 58 citations

Nutrition, Behavioral Sciences, Bolus Properties +14

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 et al. · Journal of Mass Spectrometry · 2018 · 40 citations

Food Forensics, Flight‐mass Spectrometry, Chemistry +22

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Zoé Deuscher, Karine Gourrat, Marie Repoux et al. · Molecules · 2020 · 35 citations · Full text

Flavoromics, Chemical Composition, Sensory Science (Early Childhood Education) +18

Inter‐individual variability in aroma release during sweet mint consumption

Marie Repoux, Etienne Sémon, Gilles Féron et al. · Flavour and Fragrance Journal · 2011 · 30 citations

Flavoromics, Medicine, Physiology +14