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Dive into the research topics where Yolande Noël is active.

Publication


Featured researches published by Yolande Noël.


Journal of Food Engineering | 2001

Monitoring of milk gelation using a low-frequency ultrasonic technique

Georges Nassar; B. Nongaillard; Yolande Noël

Abstract A low-frequency ultrasonic device (50–100 kHz) in highly sharpened end sensors that behave as point sources was applied to explore the relations between the physical properties measured through the variation of the wave time-of-flight (transit time of wave) and structural changes during gel formation. This is related to two factors: the ambient temperature and the mechanical resistance of the medium. The network evolution was interpreted by an approach based on the Flory model. The physical significance of this model was shown through a series of experiments using a low-frequency ultrasonic technique. Response curves demonstrate the different stages during gel formation.


Lait | 1998

Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data

Yolande Noël; Ylva Ardö; Sylvie Pocher; Anthony Hunter; Pierre Lavanchy; Wemer Luginbuhl; Dominique Le Bars; Anna Polychroniadou; L. Pellegrino

Relationships between sensory and instrumental measurements of cheese texture have been explored through an interlaboratory experiment in the framework of a European FLAIR pro- gramme (SENS, Concerted Action no. 2, contract AG RF 025). Ten very different samples of each of the two cheese varieties, Appenzeller, a Swiss serni-hard cheese, and Parmigiano Reggiano, an Ita- lian very hard cheese, were analysed using biochemicaI, rheological and sensory methods. The rela- tional study is one of the first using hannonised methods. Results have shown thar sensory data can be related to instrumental data. Partialleast square regression appears use fui to relate sensory texturai properties from instrumental data. The approach is recommended for similar investigations of other cheese varieties.


Biofutur | 1998

Comment s'épanouissent texture et saveurs

Patrick F. Fox; Yolande Noël

Que le fromage soit a base de lait cru ou de lait pasteurise, les producteurs sont en quete des microorganismes les mieux a meme de fournir gout et aromes


Archives of Oral Biology | 1999

Variations in human masseter and temporalis muscle activity related to food texture during free and side-imposed mastication

Laurence Mioche; Pierre Bourdiol; Jean-François Martin; Yolande Noël


Lait | 2001

Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures

Christophe Bugaud; Solange Buchin; Yolande Noël; Laurent Tessier; Sylvie Pochet; Bruno Martin; Jean Francois Chamba


Lwt - Food Science and Technology | 1993

L'evaluation sensorielle de la texture des fromages à pâte dure ou semi-dure : etude interlaboratoires

Pierre Lavanchy; Florence Bérodier; Mario Zannoni; Yolande Noël; Corrado Adamo; Juan Squella; Luis Herrero


Lait | 1996

Texture of Parmigiano Reggiano cheese: Statistical relationships between rheological and sensory variates

Yolande Noël; M. Zannoni; E.A. Hunter


Lait | 1995

Production of a cheese model for sensory evaluation of flavour compounds

Christian Salles; S. Dalmas; C. Septier; Sylvie Issanchou; Yolande Noël; P. X. Étiévant; J.L. Le Quéré


Lait | 1991

Étude multifactorielle de la coagulation mixte du lait analysée par viscoélasticimétrie

Yolande Noël; C. Durier; N. Lehembre; A. Kobilinsky


Journal of Food Engineering | 2004

Study by ultrasound of the impact of technological parameters changes in the milk gelation process

Georges Nassar; B. Nongaillard; Yolande Noël

Collaboration


Dive into the Yolande Noël's collaboration.

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Gerard Antonini

Institut national de la recherche agronomique

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Jean-Luc Bellon

Institut national de la recherche agronomique

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Jean-Pierre Pain

Institut national de la recherche agronomique

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Olivier Cerf

Institut national de la recherche agronomique

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B. Nongaillard

Centre national de la recherche scientifique

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Georges Nassar

Centre national de la recherche scientifique

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Dominique Le Bars

Institut national de la recherche agronomique

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Erick Casalta

Institut national de la recherche agronomique

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N. Lehembre

Institut national de la recherche agronomique

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A. Dulac

Institut national de la recherche agronomique

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