Solenne Jourdren

Breakdown pathways during oral processing of different breads: impact of crumb and crust structures

Solenne Jourdren, Maud Panouillé, Anne Saint‐Eve et al. · Food & Function · 2016 · 72 citations

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Solenne Jourdren, Anne Saint‐Eve, Maud Panouillé et al. · Food Research International · 2016 · 50 citations

Dynamic Texture Perceptions, Cognitive Science, Bread Structure +6

Kinetics of bread crumb hydration as related to porous microstructure

Vincent Mathieu, Anne‐Flore Monnet, Solenne Jourdren et al. · Food & Function · 2016 · 29 citations

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

Solenne Jourdren, Marine Masson, Anne Saint‐Eve et al. · Journal of Agricultural and Food Chemistry · 2017 · 25 citations · Full text

Nutrition, Food Analysis, Crust Structure +17

Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release

Guillaume Fiches, Anne Saint‐Eve, Solenne Jourdren et al. · Flavour and Fragrance Journal · 2015 · 23 citations

Flavoromics, Food Analysis, Sensory Science (Early Childhood Education) +23