Anne Saint-Eve

agroparistech and inrae

H指数:30

被引数:2,660

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Sensory and multi-actor Co-ideation: unleashing creativity to meet seniors’ needs

感官和多主体协同构思：释放创造力以满足老年人的需求

International Journal of Gastronomy and Food Science

IF3.6

2026-04-030

PRE

On the impact of the rheological and tribological properties of thickened drinks on perceived texture

关于增稠饮料的流变学和摩擦学特性对感知质地的影响

Food Hydrocolloids

IF12.4

2026-02-050

OAAI

A biomimetic hybrid soft/rigid robotic masticator simulating Oral processing of solid foods

一种仿生混合软/硬机器人咀嚼器，模拟固体食物的口腔加工过程

Food Research International

IF8

2025-11-010

OAAI

Consumer preferences for Camelina oil: impact of sensory perceptions and information disclosure on acceptance of an unfamiliar oil coming from a minor crop

亚麻荠油的消费者偏好：感官感知和信息披露对来自小宗作物的不熟悉油的接受度的影响

Food Quality and Preference

IF4.9

2025-09-240

PRE

Multi-actor co-creation of innovative protein-rich appetisers for older adults: From the kitchen to real-life consumer tasting

老年人群创新高蛋白开胃菜的多元主体协同开发：从厨房到真实消费者品鉴

Food Quality and Preference

IF4.9

2025-08-080

OAAI

Plant proteins for human and environmental health: knowledge, barriers, and levers for their development, a case study in France. A review

植物蛋白对人类和环境健康的影响：相关知识、发展障碍及推动因素，一项法国案例研究。综述

Agronomy for Sustainable Development

IF6.7

2025-07-290

OAAI

Liking and sensory determinants of perceived naturalness and healthiness. A study on pizzas with young adults in a natural eating environment

FOOD QUALITY AND PREFERENCE

IF4.9

2025-02-011

OAAI

Delicious and nutritious: Employing multi-actor food co-design to define recipe specifications for community-dwelling older adults

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2024-12-010

PRE

Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study

FOOD HYDROCOLLOIDS

IF12.4

2024-11-010

A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

SCIENTIFIC REPORTS

IF3.9

2024-10-150

OAAI

On the rheological and sensory properties of a novel natural salivary substitute

EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

IF4.7

2024-08-013

Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations

JOURNAL OF DAIRY SCIENCE

IF4.4

2024-08-011

OAAI

Modelling mastication and aroma release from white rice during food oral processing

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-11-013

PRE

Exploring consumer perceptions and familiarity on apple production and processing under different conditions: conventional, organic, home-made, artisanal and industrial

BRITISH FOOD JOURNAL

IF4.2

2023-08-314

PRE

Environmental performance of mixed animal and plant protein sources for designing new fermented foods

CLEANER ENVIRONMENTAL SYSTEMS

IF4.9

2023-06-016

OAAI

Contribution of consumer practices to the environmental impacts of pizzas

SUSTAINABLE PRODUCTION AND CONSUMPTION

IF9.6

2023-05-012

Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-10-018

OAAI

Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry

FOOD RESEARCH INTERNATIONAL

IF8

2022-09-0116

OAAI

Identification and quantification of key phytochemicals in peas - Linking compounds with sensory attributes

FOOD CHEMISTRY

IF9.8

2022-08-0110

Does environmental impact vary widely within the same food category? A case study on industrial pizzas from the French retail market

JOURNAL OF CLEANER PRODUCTION

IF10

2022-02-018

OAAI

Anne Saint-Eve

个人简介

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