| INFOGEST static in vitro simulation of gastrointestinal food digestion A Brodkorb, L Egger, M Alminger, P Alvito, R Assunção, S Ballance, ... Nature protocols 14 (4), 991-1014, 2019 | 2313 | 2019 |
| Flavor-active compounds potentially implicated in cooked cauliflower acceptance E Engel, C Baty, D Le Corre, I Souchon, N Martin Journal of Agricultural and Food Chemistry 50 (22), 6459-6467, 2002 | 252 | 2002 |
| Validation of a new in vitro dynamic system to simulate infant digestion O Ménard, T Cattenoz, H Guillemin, I Souchon, A Deglaire, D Dupont, ... Food chemistry 145, 1039-1045, 2014 | 235 | 2014 |
| Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor N Diban, V Athes, M Bes, I Souchon Journal of membrane Science 311 (1-2), 136-146, 2008 | 151 | 2008 |
| Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses A Saint-Eve, C Lauverjat, C Magnan, I Déléris, I Souchon Food chemistry 116 (1), 167-175, 2009 | 143 | 2009 |
| The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments S Ben-Harb, M Panouille, D Huc-Mathis, G Moulin, A Saint-Eve, F Irlinger, ... Food Hydrocolloids 77, 75-84, 2018 | 123 | 2018 |
| The important role of salivary α-amylase in the gastric digestion of wheat bread starch D Freitas, S Le Feunteun, M Panouillé, I Souchon Food & function 9 (1), 200-208, 2018 | 121 | 2018 |
| Quality changes in yogurt during storage in different packaging materials A Saint-Eve, C Lévy, M Le Moigne, V Ducruet, I Souchon Food chemistry 110 (2), 285-293, 2008 | 121 | 2008 |
| In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids DJL Mat, S Le Feunteun, C Michon, I Souchon Food Research International 88, 226-233, 2016 | 120 | 2016 |
| Influence of proteins on the perception of flavored stirred yogurts A Saint-Eve, C Lévy, N Martin, I Souchon Journal of dairy science 89 (3), 922-933, 2006 | 104 | 2006 |
| How texture influences aroma and taste perception over time in candies A Saint-Eve, I Déléris, M Panouillé, F Dakowski, S Cordelle, P Schlich, ... Chemosensory Perception 4 (1), 32-41, 2011 | 96 | 2011 |
| Ultra-processed foods: how functional is the NOVA system? V Braesco, I Souchon, P Sauvant, T Haurogné, M Maillot, C Féart, ... European Journal of Clinical Nutrition 76 (9), 1245-1253, 2022 | 95 | 2022 |
| Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread M Panouille, A Saint-Eve, I Deleris, F Le Bleis, I Souchon Food Research International 62, 238-246, 2014 | 95 | 2014 |
| Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties A Saint-Eve, N Martin, H Guillemin, E Sémon, E Guichard, I Souchon Journal of agricultural and food chemistry 54 (20), 7794-7803, 2006 | 91 | 2006 |
| Recovery of sulfur aroma compounds using membrane-based solvent extraction FX Pierre, I Souchon, M Marin Journal of Membrane Science 187 (1-2), 239-253, 2001 | 89 | 2001 |
| Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions DJL Mat, T Cattenoz, I Souchon, C Michon, S Le Feunteun Food chemistry 239, 268-275, 2018 | 88 | 2018 |
| The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception I Déléris, A Saint-Eve, F Dakowski, E Sémon, JL Le Quéré, H Guillemin, ... Food Chemistry 127 (4), 1615-1624, 2011 | 84 | 2011 |
| Relationships between saliva and food bolus properties from model dairy products SR Drago, M Panouille, A Saint-Eve, E Neyraud, G Feron, I Souchon Food Hydrocolloids 25 (4), 659-667, 2011 | 84 | 2011 |
| Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability D Dupont, S Le Feunteun, S Marze, I Souchon Innovative Food Science & Emerging Technologies 46, 83-90, 2018 | 80 | 2018 |
| Comparison of experimental methods for measuring infinite dilution volatilities of aroma compounds in water/ethanol mixtures V Athès, M Peña y Lillo, C Bernard, R Pérez-Correa, I Souchon Journal of Agricultural and Food Chemistry 52 (7), 2021-2027, 2004 | 76 | 2004 |
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