S. Jourdren

Most-cited papers

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

   S. Jourdren, Maud Panouillé, Anne Saint-Eve, I. Déléris +3 more

   2016Food & Function63 citations

   Semantic Scholar

   Save

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

   S. Jourdren, Anne Saint-Eve, Maud Panouillé, P. Lejeune +2 more

   2016Food Research International42 citations

   Semantic Scholar

   Save

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

   S. Jourdren, M. Masson, A. Saint-Eve, M. Panouillé +4 more

   2017Journal of Agricultural and Food Chemistry25 citations Open access

   Semantic Scholar

   Save

4. Kinetics of bread crumb hydration as related to porous microstructure.

   V. Mathieu, A. Monnet, S. Jourdren, M. Panouillé +2 more

   2016Food & Function25 citations

   Semantic Scholar

   Save

5. Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures.

   S. Jourdren, Anne Saint-Eve, B. Pollet, Maud Panouillé +4 more

   2017Food Research International22 citations Open access

   Semantic Scholar

   Save

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

   Guillaume N. Fiches, A. S. Eve, S. Jourdren, I. Déléris +2 more

   201622 citations

   Semantic Scholar

   Save

7. Contribution of the aromatic composition of bread crumb and crust to temporal perceptions

   S. Jourdren, A. Saint-Eve, Karine Gourrat, E. Guichard +3 more

   20150 citations

   Semantic Scholar

   Save