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Lauriane Boisard

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content
2013 · Lauriane Boisard, Isabelle Andriot, et al. · Food Chemistry · 75
Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients
2012 · Lauriane Boisard, Isabelle Andriot, et al. · Food Chemistry · 49
Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release
2013 · Lauriane Boisard, Carole Tournier, et al. · Flavour and Fragrance Journal · 26
Strategies to enhance saltiness in food involving cross modal interactions
2013 · Lawrence, Genica, Nasri, Nizar, et al. · HAL · 7
Sodium Ions in Model Cheeses at Molecular and Macroscopic Levels
2011 · I. Andriot, L. Boisard, et al. · Special publication - Royal Society of Chemistry/Special publication · 6
Strategies To Enhance Saltiness in Food Involving Cross Modal Interactions
2015 · T. Thomas-Danguin, G. Lawrence, et al. · ACS symposium series · 1
Dynamics of Aroma Release during Cheese Consumption
2013 · Lauriane Boisard, Etienne Sémon, et al. · Elsevier eBooks
List of Contributors
2013 · Terry E. Acree, Evelyne Aguera, et al. · Elsevier eBooks
Salt release and perception in model cheeses are influenced by salt/fat contents, microstructure and salt mobility
2013 · Andriot, Isabelle, Boisard, Lauriane, et al. · HAL
Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing
2013 · Guichard, Elisabeth, Boisard, Lauriane, et al. · HAL
Flavour release and sensory pereption in cheeses
2013 · Guichard, Elisabeth, Boisard, Lauriane, et al. · HAL
Inside INRA à Dijon : Une bouche qui ne manque pas de saveur
2013 · Mielle, Patrick, P., Maratray, Jacques, et al. · HAL
Relations entre mobilité du sodium, libération du sel et des composés d'arôme en bouche et perception de la flaveur : application à des modèles fromagers
2012 · Lauriane Boisard · theses.fr (ABES)
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Salt and fat contents in model cheeses influence the release of sodium ions and aroma compounds
2012 · Boisard, Lauriane, Salles, Christian, et al. · HAL
FP6: Changes in salt or fat contents of model cheeses modify in vivo aroma release and eating
2012 · Boisard, Lauriane, Tournier, Carole, et al. · HAL
Sodium mobility measured by 23Na NMR explains sodium release in model cheeses
2012 · Andriot, Isabelle, Boisard, Lauriane, et al. · HAL
Changes in salt or fat contents of model cheese modify in vivo aroma release and eating
2012 · Boisard, Lauriane, Tournier, Carole, et al. · HAL
Dynamics of aroma release during cheese consumption: influence of the physiological state
2011 · Boisard, Lauriane, Semon, Etienne, et al. · HAL
Influence of formulation of model cheeses on salty perception and liking
2011 · Boisard, Lauriane, Zope, Gayatri, et al. · HAL
Mobilité du sel dans des modèles fromagers
2011 · Boisard, Lauriane, Andriot, Isabelle, et al. · HAL
How does composition of model cheeses affect sodium and aroma release?
2011 · Boisard, Lauriane, Andriot, Isabelle, et al. · HAL
Structure and composition of flavoured model cheeses impact on sodium and aroma release
2010 · Boisard, Lauriane, Andriot, Isabelle, et al. · HAL
Libération du sodium et des composés d'arôme dans des modèles fromagers aromatisés : influence de la structure et de la composition
2010 · Boisard, Lauriane, Andriot, Isabelle, et al. · HAL
Sodium ions models cheeses at molecular and macroscopic levels
2009 · Andriot, Isabelle, Boisard, Lauriane, et al. · HAL
Works count: 25
Citation count: 164
H-index: 5
I10-index: 3
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