Anne Saint-Eve

assistant professor

AgroParisTech

France

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Anne Saint-Eve is an assistant professor at AgroParisTech in France. Her research focuses on food science, particularly the environmental impact of food products, sensory profiling, and the application of plant-based ingredients. Recent articles include studies on industrial pizzas, pea protein isolates, and the sensory perceptions of plant-protein-based solutions.

Articles (10)

Year:

2022

Year:

2022

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2022

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2021

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2021

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2021

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2021

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2021

Year:

2021

Year:

2020

Collaborators (4)

Eli Gray-Stuart

Lecturer in Packaging Technology

Massey University

NEW ZEALAND

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Ioan Cristian Trelea

Professor

AgroParisTech

FRANCE

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Vincent Mathieu

Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement

FRANCE

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Julien Delarue

Associate Professor

University of California, Davis

UNITED STATES

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Anne Saint-Eve

Research Interests

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Articles (10)

“How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies

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

Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools

Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

Corrigendum to ‘Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation’ [LWT-Food Science and Technology 141 (2021) 110918] (LWT (2021) 141, (S0023643821000712), (10.1016/j.lwt.2021.110918))

Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study

Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Collaborators (4)

Eli Gray-Stuart

Ioan Cristian Trelea

Vincent Mathieu

Julien Delarue

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