FC
Francis Canon
Research Director
30%
Libre accès
168
Documents
Affiliations actuelles
Identifiants chercheurs
- francis-canon
- ResearcherId : E-7692-2013
- 0000-0002-6140-5007
- Google Scholar : https://scholar.google.fr/citations?user=-W14-XwAAAAJ&hl=fr
- IdRef : 136738427
- ResearcherId : http://www.researcherid.com/rid/E-7692-2013
Publications
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Understanding the in-mouth release of aroma sulfur compounds from food precursors and the role of microbial C-S lyases2. international Meet on food science and technology, Aug 2023, Vancouver, Canada
Communication dans un congrès
hal-04464859v1
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Role of oxidoreductase enzymes in olfactory perireceptor eventsFood Science Meeting, May 2022, Valence, Spain
Communication dans un congrès
hal-03819414v1
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In-mouth metabolism and production of flavor sulfur compounds by oral microbiota enzymesFCT2022 International Conference on Food chemistry and Technology, Oct 2022, Rome, Italy
Communication dans un congrès
hal-03986310v1
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Role of human metabolizing enzymes in food perceptionFORTHEM Food Science Lab Workshop, Mar 2022, Palermo, Italy
Communication dans un congrès
hal-03611500v1
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La sensibilité à l'astringence en fonction de l'âge est-elle liée aux Protéines Riches en Proline (PRP) de la salive ?Journées Francophones de Nutrition (JFN), Nov 2022, Toulouse, France
Communication dans un congrès
hal-04041461v1
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Metabolism of flavor sulfur precursors by the oral microbiotaFood Science Meeting, May 2022, Valence, Spain
Communication dans un congrès
hal-03829017v1
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Impact of saliva on flavor perceptionSymposium of Collaboration in the Baltic Sea Region, Feb 2022, St Petersburg, Russia
Communication dans un congrès
hal-03611540v1
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Molecules of the flavorIATA Conference, Instituto de Agroquímica y Tecnología de Alimentos, Jun 2022, Valence, Spain
Communication dans un congrès
hal-03827290v1
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Metabolism of flavor sulfur precursors by the oral microbiotaIATA Conference, Instituto de Agroquímica y Tecnología de Alimentos, Jun 2022, Valence, Spain
Communication dans un congrès
hal-03827341v1
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Flavour from the molecules to the behaviourFood Science Meeting, May 2022, Valence, Spain
Communication dans un congrès
hal-03828980v1
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The impact of transmembrane mucin and dietary tannins on the electric properties of the oral mucosal pellicle studied by Scanning Microwave MicroscopyAFM BioMed Conference, Aug 2022, Nagoya-Okazaki, Japan
Communication dans un congrès
hal-03772069v1
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Apport du rayonnement synchrotron à l’étude des mécanismes moléculaires impliqués dans la perception de la flaveurAnimation TRANSFORM 2022 - Le synchrotron pour caractériser les bioressources, Feb 2022, Gif-sur-Yvette, France
Communication dans un congrès
hal-03611554v1
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TBAFood BioTech Conference 2021 - Topic: Food Quality. Safety and Society, Aug 2021, St Petersburg, Russia
Communication dans un congrès
hal-03342837v1
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Effects of EGCg on the metabolisation of aroma compounds and its implication on retronasal aroma16. Weurman Flavour Research Symposium, Elisabeth Guichard; Jean-Luc Le Quéré, May 2021, Dijon, France
Communication dans un congrès
hal-03611675v1
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Molecular mechanisms behind the phenomenon of food aroma persistence261st American Chemical Society National Meeting, Apr 2021, San Antonio, United States
Communication dans un congrès
hal-03192222v1
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Oral molecular mechanisms and flavor perceptionFood BioTech Conference 2021, Aug 2021, St. Petersburg, Russia
Communication dans un congrès
hal-03611564v1
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A real-time in-vivo approach to explore tannins effect on aroma release and perception of red wine after air exposition16. Weurman Flavour Research Symposium, Elisabeth Guichard; Jean-Luc Le Quéré, May 2021, Dijon, France
Communication dans un congrès
hal-03611732v1
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Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analysesMacrowine, Jun 2021, Verona, Italy
Communication dans un congrès
hal-03611649v1
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Impact of oral molecular mechanisms involving salivary proteins on flavor perception6. International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, Jul 2021, Valencia, Spain
Communication dans un congrès
hal-03611679v1
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Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epitheliumItalian Proteomics Association and Hellenic Proteomics Society International Congress, Jun 2019, Catanzaro, Italy
Communication dans un congrès
hal-02788475v1
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Interindividual variability of oral metabolization and release of aroma compounds in elderly12. Wartburg Symposium on Flavor Chemistry and Biology, May 2019, Eisenach, Germany
Communication dans un congrès
hal-02915886v1
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Effets de la variabilité interindividuelle de la salive humaine (flux et composition) sur la libération d’arômes et la perception de la flaveur chez le sujet âgé afin de mettre en place des stratégies d’élaboration des produits alimentaires pour un vieillissement en bonne santé « Food4Elderly »Les Journées Francophones de Nutrition, Nov 2018, Nice, France
Communication dans un congrès
hal-02915913v1
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Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological tannins5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom
Communication dans un congrès
hal-02915909v1
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Interactions between saliva, mucosae and flavor compoundsInternational Conference on Mediterranean Diet and Gastronomy, Oct 2018, Evora, Portugal
Communication dans un congrès
hal-02915889v1
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Oxygen K-shell spectroscopy of isolated bare and solvated peptideSummer school and international symposium on the physics of ionized gases (SPIG 2018), Aug 2018, Belgrade, Serbia. 1 p
Communication dans un congrès
hal-02787826v1
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New insight on the role of the oral mucosa in aroma release15. Weurman Flavour Research Symposium, Jun 2017, Graz, Austria
Communication dans un congrès
hal-02786041v1
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Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological tannins4. Wine Active Compounds international conference, Mar 2017, Beaune, France
Communication dans un congrès
hal-02916214v1
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Does human saliva drive flavour perception?Agreenskills annual meeting, May 2017, London, United Kingdom
Communication dans un congrès
hal-02916224v1
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A mucosal pellicle modifies the physical properties of epithelialInternational Scanning Probe Microscopy Conference, Jun 2017, Kyoto, Japan
Communication dans un congrès
hal-02785880v1
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Inter-individual differences in human saliva composition affect the partition of food and beverages aroma compounds4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland
Communication dans un congrès
hal-01512206v1
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Activité lipolytique salivaire humaine : Mise en évidence et études préliminaires de caractérisationJournées francophones de nutrition (JFN), Nov 2016, Montpellier, France. 1 p
Communication dans un congrès
hal-01519322v1
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Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland
Communication dans un congrès
hal-01581532v1
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Photodissociation of protonated Leucine-Enkephalin peptide in the VUV range29. International Conference on Photonic, Electronic, and Atomic Collisions (ICPEAC), Jul 2015, Toledo, Spain. ⟨10.1088/1742-6596/635/11/112030⟩
Communication dans un congrès
hal-01264208v1
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Photoinduced fragmentation of gas-phase protonated leucine-enkephalin peptide in the VUV range29.International Conference on Photonic, Electronic, and Atomic Collisions, Universidad Autónoma de Madrid. ESP., Jul 2015, Tolède, Spain. pp.6, ⟨10.1088/1742-6596/635/1/012034⟩
Communication dans un congrès
hal-02740171v1
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Mass spectrometry for the study of protein-ligand interactions and supramolecular complexes: Application to an intrinsically disordered protein8. SMAP, SFSM; SFEAP, Sep 2015, Ajaccio, France
Communication dans un congrès
hal-02916230v1
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Contribution des interactions tanins - protéines salivaires dans la sensation d'astringence14. Forum Oenologique de Davayé, Feb 2015, Davayé, France
Communication dans un congrès
hal-02916262v1
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Astringency and the interactions between a human salivary proline-rich protein and tannins10. SOLEIL Users Meeting, Satellite WorkShop INRA‐SOLEIL: The Synchrotron Approach in Agriculture, Food and Environment Sciences, Synchrotron SOLEIL, Jan 2015, Saint-Aubin, France
Communication dans un congrès
hal-02916255v1
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Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse oraleCongrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015), Sep 2015, Ajaccio, Corse, France. 1 p
Communication dans un congrès
hal-01515661v1
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Localization of the binding site of different model tannins on the salivary PRP IB510. european symposium on Saliva, May 2014, Egmond aan Zee, Netherlands. 1 p
Communication dans un congrès
hal-01837801v1
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Is aroma release affected by salivary composition ?14th Weurman Flavour Research Symposium, Sep 2014, Cambridge, United Kingdom
Communication dans un congrès
hal-02454497v1
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Localization of the tannin-binding site on the salivary PRP IB510. European Symposium on Saliva, 2014, NA, France
Communication dans un congrès
hal-01601533v1
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In nose concentration of aroma compounds is modified by salivary protein composition and saliva stimulation24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO), Sep 2014, Dijon, France
Communication dans un congrès
hal-01512394v1
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Localization of the binding site of different model tannins on the salivary PRP IB53. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands
Communication dans un congrès
hal-01837800v1
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Ionization energy of gas phase protein cations and its dependence on charge state_and structureSynchrotron SOLEIL Users Meeting, Jan 2013, Orsay, France
Communication dans un congrès
hal-01573564v1
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Application of VUV synchroton radiation to proteomic and analytical mass spectrometry11. international conference on Synchroton radiation instrumentation (Sri 2012), Jul 2013, Lyon, France. pp.1-6
Communication dans un congrès
hal-01573562v1
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Interaction fo energetic photons with bare and nanosolvated biopolymers isolated in the gas phaseThe 2nd Nanoscale Insights into Ion Beam Cancer Therapy, 2013, Sopot, Poland
Communication dans un congrès
hal-02804982v1
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L17: Astringency, a new insight into salivary PRP - tannin interaction2. International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, Jul 2012, Beaune, France. 1 p
Communication dans un congrès
hal-02805029v1
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Localization of non-covalent protein-ligand binding sites by top-down mass spectrometry based on vacuum ultra-violet (VUV) activationJFSM 2012 (congrès des journées françaises de la spectrométrie de masse), Sep 2012, Orléans, France
Communication dans un congrès
hal-01594400v1
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Study of interactions occurring between proline rich proteins and tannins6. SOLEIL Users Meeting, Synchrotron SOLEIL, Jan 2011, Saint-Aubin, France
Communication dans un congrès
hal-02916275v1
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Understanding functions of a human intrinsically unstructured protein involved in astringencyJournée de l'école doctorale Sciences des Aliments - Sciences des Procédés, Jun 2010, Montpellier, France
Communication dans un congrès
hal-02916299v1
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Tannin interactions with a human basic salivary proline rich protein studied by mass spectrometry25. International Conference on Polyphenols, Aug 2010, Montpellier, France
Communication dans un congrès
hal-02916280v1
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Mass spectrometry contribution to understand function of an human intrinsically unstructured protein involved in astringency18. International Mass Spectrometry Conference, Aug 2009, Bremen, Germany
Communication dans un congrès
hal-02916355v1
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Basic salivary proline rich proteins involved in astringency studied by mass spectrometry8. European Symposium on saliva, May 2008, Egmund aan Zee, Netherlands
Communication dans un congrès
hal-02916372v1
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Tannins interactions with a human basic salivary proline rich protein studied by mass spectrometryIn XXIVth International Conference on Polyphenols, Jul 2008, Salamanca, Spain
Communication dans un congrès
hal-02916366v1
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Impact of aldehyde dehydrogenases and aldo-keto reductases on human olfactory peri-receptor events45. annual meeting - association for chemoreception sciences (AChemS), Apr 2023, Bonita Springs, Florida, United States.
Poster de conférence
hal-04095217v1
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Mucin MUC1: a key protein in oral physiology and the molecular mechanisms of sensory perception of astringency32. international congress of the european-chemoreception-research-organization (ECRO), Aug 2022, Berlin, Germany
Poster de conférence
hal-03772072v1
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Development of a new in vitro model of oral mucosa to investigate a new hypothesis on the molecular origin of astringency31. international congress of the european-chemoreception-research-organization (ECRO), Sep 2021, Cascais, Portugal.
Poster de conférence
hal-03772071v1
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Salivary redox status: a key parameter involved in the release and perception of sensory stimuli in human5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom
Poster de conférence
hal-02916382v1
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Impact of saliva and astringent compounds on tongue mechanical properties : an ex vivo investigation5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom
Poster de conférence
hal-02916377v1
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Unravelling the effects of interindividual variability of human saliva (flow and composition) on aroma compounds15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria
Poster de conférence
hal-02916386v1
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L'efficacité masticatoire du jeune enfant permet-elle d'expliquer l'acceptabilité des aliments solides pendant la période de diversification alimentaire ?Poster de conférence hal-02785946v1 |
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International Scanning Probe Microscopy ConferenceInternational Scanning Probe Microscopy Conference, Jun 2016, Grindelwald, Switzerland. 1 p., 2016
Poster de conférence
hal-02795161v1
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Role of mucosa and mucosal pellicle in aroma persistence94. IADR (International Association for Dental Research) General Session, Jun 2016, Seoul, South Korea. 1 p., 2016
Poster de conférence
hal-02795160v1
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Mucin and α-amylase, the main salivary proteins, impact on aroma release9ème Congrès International Goût-Nutrition-Santé, Apr 2014, Dijon, France
Poster de conférence
hal-02454472v1
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Design of an in-vitro model of oral mucosa: microscopic characterization10. european symposium on Saliva, May 2014, Egmond aan Zee, Netherlands. 1 p., 2014
Poster de conférence
hal-02795372v1
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Mucin and α-amylase, the main salivary proteins, impact on aroma release9.congrès international Goût nutrition santé, 2014, Dijon, France. 1 p., 2014
Poster de conférence
hal-02793691v1
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Does salivary composition impact the release of aroma?The 14th Weurman Flavour Research Symposium, Sep 2014, Cambridge, United Kingdom. International Dairy Journal, 2014, International Dairy Journal
Poster de conférence
hal-01526267v1
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Electronic spectroscopy of polypeptides in the gas phase2. International Conference on Physics and Biological Systems, Jun 2014, Gif-sur-Yvette, France
Poster de conférence
hal-02916410v1
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Impact of the main salivary proteins on aroma release10. European Symposium on Saliva, May 2014, Egmond aan Zee, Netherlands
Poster de conférence
hal-02916406v1
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УТИЦАЈ НАНОСОЛВАТАЦИЈЕ НА СТАБИЛНОСТ ПЕПТИДА ИЗОЛОВАНОГ У ГАСНОЈ ФАЗИ12. congress of Serbian Physicists, Apr 2013, Vrnjačka Banja, Serbia. 1 p., 2013
Poster de conférence
hal-02804966v1
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VUV photodissociation of bare and nanosolvated protonated nucleotide isolated in the gas phase2. Nanoscale insights into ion beam cancer therapy, May 2013, Sopot, Poland. 1 p., 2013
Poster de conférence
hal-02804981v1
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VUV photofragmentation of protonated leucine-enkephalin peptide: partial ion yield dependence on type of sequence fragments28. international conference on Photonic, electronic and atomic collisions, Jul 2013, Lanzhou, China. , 1 p., 2013
Poster de conférence
hal-02804980v1
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Does saliva modify the volatility of aroma compounds?Poster de conférence hal-02808025v1 |
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VUV-photodissociation of peptides in the gas phase probed by synchrotron radiationSMAP conference, Sep 2011, Avignon, France
Poster de conférence
hal-02917179v1
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Coupling of a linear ion trap with a VUV beamlineSMAP Conference, Sep 2011, Avignon, France
Poster de conférence
hal-02917182v1
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VUV-photodissociation of peptides in the gas phase probed by synchrotron radiation59. ASMS Conference on Mass Spectrometry and Allied Topics, Jun 2011, Denver, Colorado, United States
Poster de conférence
hal-02916782v1
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Application of VUV synchrotron radiation to proteomic and analytical mass spectrometrySMAP 2011 (Spectrométrie de masse et Analyse protéomique), Sep 2011, Avignon, France
Poster de conférence
hal-02916781v1
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Contribution de la spectrométrie de masse à l'étude d'une protéine non structurée riche en proline impliquée dans le phénomène d'astringence25èmes Journées Françaises de Spectrométrie de Masse, Sep 2008, Grenoble, France
Poster de conférence
hal-02917186v1
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In-mouth metabolism of flavor compoundsElisabeth Guichard; Christian Salles. Flavor: From Food to Behaviors, Wellbeing and Health, Second edition, Chapter 3, , pp.87-101, 2023, 978-0-323-89903-1. ⟨10.1016/B978-0-323-89903-1.00003-7⟩
Chapitre d'ouvrage
hal-04002368v1
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Understanding the Molecular Basis of Aroma Persistence Using Real-Time Mass SpectrometryDynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry, 1402 (chapitre 5), American Chemical Society, 2021, ACS Symposium Series, 9780841297944. ⟨10.1021/bk-2021-1402.ch005⟩
Chapitre d'ouvrage
hal-03454946v1
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Interactions between saliva and flavour compoundsFlavour: From food to perception, John Wiley & Sons, Inc., 424 p., 2017, 978-1-118-92941-4
Chapitre d'ouvrage
hal-01582303v1
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Is aroma release affected by salivary composition?Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 978-1-899043-70-5
Chapitre d'ouvrage
hal-01182847v1
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La sensation d'astringence, une histoire de protéines2018, 2 p
Autre publication scientifique
hal-02788653v1
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La Chimie de l’astringence mieux décrite2018, pp.3
Autre publication scientifique
hal-02917217v1
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Communiqué de Presse INRA : Francis Canon, chercheur Centre des Sciences du goût et de l’alimentation2018, 2 p
Autre publication scientifique
hal-02791762v1
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La sensation d’astringence, une histoire de protéines2018
Autre publication scientifique
hal-02917219v1
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Astringency and the interaction between a human salivary proline rich-protein and tannins2016
Autre publication scientifique
hal-02917222v1
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La sensation d’astringence sous les rayons UV2013
Autre publication scientifique
hal-02809045v1
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Synchrotron radiation -tandem mass spectrometry for proteomic and structural biology2013
Autre publication scientifique
hal-02807003v1
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Astringency sensitivity to tannic acid: effect of ageing and salivary flow2021
Pré-publication, Document de travail
hal-03197651v1
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Contribution de la spectrométrie de masse à l’étude des interactions entre les protéines salivaires riches en proline et les taninsChimie analytique. CENTRE INTERNATIONAL D’ETUDES SUPERIEURES EN SCIENCES AGRONOMIQUES, 2010. Français. ⟨NNT : ⟩
Thèse
tel-02917210v1
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Impact des mécanismes moléculaires impliquant la muqueuse orale et les protéines salivaires sur la perception de la flaveur : exemples de l’astringence et de la perception aromatiqueAlimentation et Nutrition. Université de Bourgogne (UB), 2019
HDR
tel-02917216v1
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