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ResearcherID: G-5348-2017
Scopus Author ID: 36503574600

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Employment (3)

Nestlé Research Center: Lausanne, VD, CH

2021-01-01 to present | Flavour Specialist (Flavours)
Employment
Source: Self-asserted source
0000-0002-1045-6314

University of Nottingham: Nottingham, Nottingham, GB

2016-01-01 to 2020-12-31 | Research fellow (Division of Food, Nutrition and Dietetics)
Employment
Source: Self-asserted source
0000-0002-1045-6314

INRA Centre de Dijon: Dijon, Bourgogne, FR

2011-09-01 to 2014-11-31 | Postdoc (Molecular interactions, in-mouth breakdown and flavour perception)
Employment
Source: Self-asserted source
0000-0002-1045-6314

Education and qualifications (1)

Université de Cergy-Pontoise: Cergy-Pontoise, FR

2006-11-01 to 2010-07-06 | Ph.D. (chemistry)
Education
Source: Self-asserted source
0000-0002-1045-6314

Works (31)

Low-resolution sodium NMR in food biopolymers: The accessible information

Journal of Food Engineering
2025-05 | Journal article
DOI: 10.1016/j.jfoodeng.2024.112454
Contributors: Diane Neagu; Deepa Agarwal; Charfedinne Ayed; Timothy B. Benson; William MacNaughtan; Sandra E. Hill
Source: check_circle
Crossref

The buffering capacity of single amino acids in brewing wort

International Journal of Food Science & Technology
2023-03 | Journal article
DOI: 10.1111/ijfs.15924
Contributors: Normando Ribeiro‐Filho; Charfedinne Ayed; Patchaniya Akepach
Source: check_circle
Crossref

Physicochemical design rules for the formulation of novel salt particles with optimised saltiness

Food Chemistry
2021-10 | Journal article
DOI: 10.1016/j.foodchem.2021.129990
Contributors: Katherine E. Hurst; Charfedinne Ayed; Ivan N. Derbenev; Louise Hewson; Ian D. Fisk
Source: check_circle
Crossref

Age group determines the acceptability of protein derived off-flavour

Food Quality and Preference
2021-07 | Journal article
DOI: 10.1016/j.foodqual.2021.104212
Contributors: Sophie Lester; Leonardo Cornacchia; Camille Corbier; Katherine Hurst; Charfedinne Ayed; Moira A. Taylor; Ian Fisk
Source: check_circle
Crossref

Water penetration into mixed and un-mixed carbohydrate powders

Carbohydrate Polymer Technologies and Applications
2020-12 | Journal article
DOI: 10.1016/j.carpta.2020.100007
Contributors: Charfedinne Ayed; Filippo Bramante; Ogueri Nwaiwu; William MacNaughtan; Serafim Bakalis; Timothy J. Foster
Source: check_circle
Crossref

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour

npj Science of Food
2020-10-07 | Journal article
DOI: 10.1038/s41538-020-00075-y
Part of ISSN: 2396-8370
Source: Self-asserted source
0000-0002-1045-6314

Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution

Food Chemistry
2020-06-30 | Journal article
DOI: 10.1016/j.foodchem.2020.126336
Part of ISSN: 0308-8146
Source: Self-asserted source
0000-0002-1045-6314

An on-line study about consumers’ perception and purchasing behavior toward umami seasonings in China

Food Control
2020-04 | Journal article
DOI: 10.1016/j.foodcont.2019.107037
Part of ISSN: 0956-7135
Source: Self-asserted source
0000-0002-1045-6314

Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment

Food Chemistry
2019 | Journal article
DOI: https://doi.org/10.1016/j.foodchem.2019.03.128
Source: Self-asserted source
0000-0002-1045-6314

Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

Food Quality and Preference
2019 | Journal article
DOI: 10.1016/j.foodqual.2018.07.001
EID:

2-s2.0-85049623125
Contributors: Arvisenet, G.; Ballester, J.; Ayed, C.; Sémon, E.; Andriot, I.; Le Quere, J.-L.; Guichard, E.
Source: Self-asserted source
0000-0002-1045-6314 via Scopus - Elsevier

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

Food Chemistry
2019 | Journal article
DOI: 10.1016/j.foodchem.2018.12.080
EID:

2-s2.0-85059351584
Contributors: Liu, C.; Yang, N.; Yang, Q.; Ayed, C.; Linforth, R.; Fisk, I.D.
Source: Self-asserted source
0000-0002-1045-6314 via Scopus - Elsevier

An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

npj Science of Food
2019-12 | Journal article
DOI: 10.1038/s41538-019-0043-y
Part of ISSN: 2396-8370
Source: Self-asserted source
0000-0002-1045-6314

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

Foods
2019-12-30 | Journal article
DOI: 10.3390/foods9010032
Part of ISSN: 2304-8158
Source: Self-asserted source
0000-0002-1045-6314

Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS )

International Journal of Food Science & Technology
2019-11 | Journal article
DOI: 10.1111/ijfs.14210
Part of ISSN: 0950-5423
Part of ISSN: 1365-2621
Source: Self-asserted source
0000-0002-1045-6314

Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release

Scientific Reports
2018 | Journal article
DOI: 10.1038/s41598-018-31625-w
EID:

2-s2.0-85052954344
Contributors: Dinu, V.; Liu, C.; Ali, J.; Ayed, C.; Gershkovich, P.; Adams, G.G.; Harding, S.E.; Fisk, I.D.
Source: Self-asserted source
0000-0002-1045-6314 via Scopus - Elsevier

Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams

Food Chemistry
2017 | Journal article
DOI: https://doi.org/10.1016/j.foodchem.2017.10.127
Source: Self-asserted source
0000-0002-1045-6314
grade
Preferred source (of 2)‎

Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels

Food Research International
2014 | Journal article
DOI: 10.1016/j.foodres.2014.04.050
WOSUID:

WOS:000340015100100
Contributors: Ayed, Charfedinne; Lubbers, Samuel; Andriot, Isabelle; Merabtine, Yacine; Guichard, Elisabeth; Tromelin, Anne
Source: Self-asserted source
0000-0002-1045-6314 via ResearcherID
grade
Preferred source (of 2)‎

Oral physiological characteristics of the 48 subjects included in the study: Descriptive statistics.

Figshare
2014 | Other
DOI: 10.1371/journal.pone.0093113.t002
WOSUID:

DRCI:DATA2015157005993385
Contributors: Ayed, Charfedinne; Qannari, El Mostafa; Courcoux, Philippe; Laboure, Helene; Guichard, Elisabeth; Feron, Gilles
Source: Self-asserted source
0000-0002-1045-6314 via ResearcherID

Overview of the experimental design of the study and the corresponding code for the cheese products.

Figshare
2014 | Other
DOI: 10.1371/journal.pone.0093113.t001
WOSUID:

DRCI:DATA2015157005993386
Contributors: Ayed, Charfedinne; Qannari, El Mostafa; Courcoux, Philippe; Laboure, Helene; Guichard, Elisabeth; Feron, Gilles
Source: Self-asserted source
0000-0002-1045-6314 via ResearcherID

Percentage of inertia on the first three dimensions.

Figshare
2014 | Other
DOI: 10.1371/journal.pone.0093113.t004
WOSUID:

DRCI:DATA2015157005993387
Contributors: Ayed, Charfedinne; Qannari, El Mostafa; Courcoux, Philippe; Laboure, Helene; Guichard, Elisabeth; Feron, Gilles
Source: Self-asserted source
0000-0002-1045-6314 via ResearcherID

Presentation of the different blocks of variables used in the MB-PLS analyses.

Figshare
2014 | Other
DOI: 10.1371/journal.pone.0093113.t003
WOSUID:

DRCI:DATA2015157005993384
Contributors: Ayed, Charfedinne; Qannari, El Mostafa; Courcoux, Philippe; Laboure, Helene; Guichard, Elisabeth; Feron, Gilles
Source: Self-asserted source
0000-0002-1045-6314 via ResearcherID

Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing

PLoS ONE
2014 | Journal article
DOI: 10.1371/journal.pone.0093113
EID:

2-s2.0-84898905162
Contributors: Feron, G.; Ayed, C.; Qannari, E.M.; Courcoux, P.; Laboure, H.; Guichard, E.
Source: Self-asserted source
0000-0002-1045-6314 via Scopus - Elsevier

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

Plos One
2014 | Journal article
DOI: 10.1371/journal.pone
WOSUID:

WOS:000334101100047
Contributors: Feron, Gilles; Ayed, Charfedinne; Qannari, El Mostafa; Courcoux, Philippe; Laboure, Helene; Guichard, Elisabeth
Source: Self-asserted source
0000-0002-1045-6314 via ResearcherID

Proposed alternative phase ratio variation method for the calculation of liquid-vapour partition coefficients of volatiles

Journal of Chromatography a
2012 | Journal article
DOI: 10.1016/j.chroma.2012.09.039
WOSUID:

WOS:000311060700019
Contributors: Tromelin, Anne; Ayed, Charfedinne; Lubbers, Samuel; Pages-Helary, Sandy; Andriot, Isabelle; Guichard, Elisabeth
Source: Self-asserted source
0000-0002-1045-6314 via ResearcherID
grade
Preferred source (of 2)‎

Indium-mediated alkynylation of sugars: synthesis of C-glycosyl compounds bearing a protected amino alcohol moiety

Carbohydrate Research
2010 | Journal article
DOI: 10.1016/j.carres.2010.07.033
WOSUID:

WOS:000284520500021
Contributors: Ayed, Charfedinne; Palmier, Sara; Lubin-Germain, Nadege; Uziel, Jacques; Auge, Jacques
Source: Self-asserted source
0000-0002-1045-6314 via ResearcherID
grade
Preferred source (of 2)‎

Synthesis of alkynes and alkynyl iodides bearing a protected amino alcohol moiety as functionalized amino acids precursors

Science China-Chemistry
2010 | Journal article
DOI: 10.1007/s11426-010-4072-2
WOSUID:

WOS:000282171900012
Contributors: Ayed, Charfedinne; Picard, Julien; Lubin-Germain, Nadege; Uziel, Jacques; Auge, Jacques
Source: Self-asserted source
0000-0002-1045-6314 via ResearcherID
grade
Preferred source (of 2)‎

Triplet Energy Transfers in Electrostatic Host-Guest Assemblies of Unsaturated Organometallic Cluster Cations and Carboxylate-Containing Porphyrin Pigments

Inorganic Chemistry
2008 | Journal article
DOI: 10.1021/ic801006g
WOSUID:

WOS:000260426700031
Contributors: Aly, Shawkat M.; Ayed, Charfedinne; Stern, Christine; Guilard, Roger; Abd-El-Aziz, Alaa S.; Harvey, Pierre D.
Source: Self-asserted source
0000-0002-1045-6314 via ResearcherID
grade
Preferred source (of 2)‎

Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

Journal of Agricultural and Food Chemistry
Journal article
DOI: 10.1021/acs.jafc.8b06047
Source: Self-asserted source
0000-0002-1045-6314
grade
Preferred source (of 2)‎

Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release

SCIENTIFIC REPORTS
Journal article
DOI: {10.1038/s41598-018-31625-w}
Source: Self-asserted source
0000-0002-1045-6314

Effect of temperature, oxygen and light on the degradation of beta-carotene, lutein and alpha-tocopherol in spray-dried spinach juice powder during storage

FOOD CHEMISTRY
Journal article
DOI: {10.1016/j.foodchem.2019.01.055}
Source: Self-asserted source
0000-0002-1045-6314

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

FOOD CHEMISTRY
Journal article
DOI: {10.1016/j.foodchem.2018.12.080}
Source: Self-asserted source
0000-0002-1045-6314
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