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	1.	Relationship between processing history and functionality recovery after rehydration of dried cellulose-based suspensions: A critical review. [electronic resource] by Déléris, Isabelle Wallecan, Joël Producer: 20180830 In: Advances in colloid and interface science vol. 246 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Impact of fruit piece structure in yogurts on the dynamics of aroma release and sensory perception. [electronic resource] by Mesurolle, Joshua Saint-Eve, Anne Déléris, Isabelle Souchon, Isabelle Producer: 20131107 In: Molecules (Basel, Switzerland) vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Diffusion of aroma compounds in stirred yogurts with different complex viscosities. [electronic resource] by Déléris, Isabelle Lauverjat, Clémentine Tréléa, Ioan Cristian Souchon, Isabelle Producer: 20071126 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Salt and aroma compound release in model cheeses in relation to their mobility. [electronic resource] by Lauverjat, Clémentine Déléris, Isabelle Tréléa, Ioan Cristian Salles, Christian Souchon, Isabelle Producer: 20100217 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties. [electronic resource] by Juteau-Vigier, Alexandre Atlan, Samuel Deleris, Isabelle Guichard, Elisabeth Souchon, Isabelle Trelea, Ioan Cristian Producer: 20070724 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods. [electronic resource] by Trelea, Ioan Cristian Atlan, Samuel Déléris, Isabelle Saint-Eve, Anne Marin, Michèle Souchon, Isabelle Producer: 20080501 In: Chemical senses vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Mechanistic model to understand in vivo salt release and perception during the consumption of dairy gels. [electronic resource] by de Loubens, Clément Saint-Eve, Anne Déléris, Isabelle Panouillé, Maud Doyennette, Marion Tréléa, Ioan Cristian Souchon, Isabelle Producer: 20110712 In: Journal of agricultural and food chemistry vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods. [electronic resource] by Déléris, Isabelle Saint-Eve, Anne Sémon, Etienne Guillemin, Hervé Guichard, Elisabeth Souchon, Isabelle Le Quéré, Jean-Luc Producer: 20131028 In: Journal of mass spectrometry : JMS vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception. [electronic resource] by Jourdren, Solenne Masson, Marine Saint-Eve, Anne Panouillé, Maud Blumenthal, David Lejeune, Pascal Déléris, Isabelle Souchon, Isabelle Producer: 20170612 In: Journal of agricultural and food chemistry vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Impact of swallowing on the dynamics of aroma release and perception during the consumption of alcoholic beverages. [electronic resource] by Déléris, Isabelle Saint-Eve, Anne Guo, Yilin Lieben, Pascale Cypriani, Marie-Louise Jacquet, Nathalie Brunerie, Pascal Souchon, Isabelle Producer: 20120106 In: Chemical senses vol. 36 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beverages. [electronic resource] by Saint-Eve, Anne Déléris, Isabelle Aubin, Elodie Semon, Etienne Feron, Gilles Rabillier, Jean-Marc Ibarra, Dominique Guichard, Elisabeth Souchon, Isabelle Producer: 20090923 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)