Hélène Labouré - Concepedia

Author

Hélène Labouré

Centre des Sciences du Goût et de l'Alimentation ORCID

Also Known As

Andreeva, Valentina, H. Laboure, H. Labouré, HELENE LABOURÉ, Helene Laboure, Helene Labouré,, Hélène Laboure, Hélène Labouré, Labouré, Hélène, Preys, Sébastien

108

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Centre des Sciences du Goût et de l'Alimentation Centre National de la Recherche Scientifique Université de Bourgogne Institut Agro Dijon Université Bourgogne Franche-Comté

About

Hélène Labouré is an author at Centre des Sciences du Goût et de l'Alimentation specializing in health sciences, nutrition, and food texture.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	22	914
2	Medicine	8	8	344
3	Education	1	1	21
4	Engineering	1	1	17
5	Natural Sciences	1	1	40

Hélène Labouré

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Salivary Flow Decreases in Healthy Elderly People Independently of Dental Status and Drug Intake Mathilde Vandenberghe‐Descamps, Hélène Labouré, Aurélie Prot, Journal of Texture Studies NutritionGeriatric PsychiatryOral MedicineClinical DentistrySalivary Flow Decreases	2016	100
Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing Gilles Féron, Charfedinne Ayed, El Mostafa Qannari, PLoS ONE NutritionFood AnalysisStatistical Multiblock ApproachSensory ScienceBolus Spreadability	2014	76
Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review. Isabelle Gierczynski, Élisabeth Guichard, Hélène Labouré Flavour and Fragrance Journal NutritionFlavoromicsFood AnalysisSensory Science (Early Childhood Education)Sensory Science	2011	71
Combined effect of cheese characteristics and food oral processing on <i>in vivo</i> aroma release Marie Repoux, Hélène Labouré, Philippe Courcoux, Flavour and Fragrance Journal NutritionFlavoromicsHigher Release RateFood AnalysisFood Oral Processing	2012	70
The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles Anthony Fardet, Caroline Méjean, Hélène Labouré, Food & Function Dietary AssessmentNutritionAgricultural EconomicsPublic Health NutritionGlycemic Potentials	2017	68
In Vivo Aroma Release of Milk Gels of Different Hardnesses: Inter-individual Differences and Their Consequences on Aroma Perception Isabelle Gierczynski, Hélène Labouré, Elisabeth Guichard Journal of Agricultural and Food Chemistry Behavioral SciencesFood QualityAroma PerceptionSolid Milk GelsFood Analysis	2008	59
CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLD C. Yven, J. Patarin, Albert Magnin, Journal of Texture Studies NutritionBehavioral SciencesBolus PropertiesHealth SciencesOral Cavity	2012	58
Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study Isabelle Gierczynski, Hélène Labouré, Etienne Sémon, Journal of Agricultural and Food Chemistry Food AnalysisHarder GelFood ChemistryAnalytical ChemistryFood Technology	2007	50
Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics Mathilde Vandenberghe‐Descamps, Hélène Labouré, Chantal Septier, Food Quality and Preference AgingGeriatricsHealthy AgingFood Sensory CharacteristicsNew Concept	2017	49
Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems Mathilde Vandenberghe‐Descamps, Claire Sulmont‐Rossé, Chantal Septier, Journal of Texture Studies	2017	40

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