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Effects of EGCg on the metabolisation of aroma compounds and its implication on retronasal aroma

 Carolina Muñoz-González , Christophe Martin , Marine Brulé , Gilles Feron , Francis Canon
16. Weurman Flavour Research Symposium, Elisabeth Guichard; Jean-Luc Le Quéré, May 2021, Dijon, France
Communication dans un congrès hal-03611675v1

Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis

 Agnieszka Kieronczyk , Rémy Cachon , Gilles Feron , Mireille M. Yvon
Journal of Applied Microbiology, 2006, 101 (5), pp.1114-1122. ⟨10.1111/j.1365-2672.2006.02999.x⟩
Article dans une revue hal-02662495v1
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Procédé par lequel on modifie les qualités sensorielles d'un produit laitier fermenté et sa maturation lors de la conservation dudit produit

 Rémy Cachon , Carole Debleau , Gilles Feron , Dominique Ibarra , Henry Ledon
N° de brevet: FR2876871 - A1. 2004, 22 p
Brevet hal-02831471v1
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Digestion and oral comfort of cheese developed to meet the sensory and nutritional needs of the elderly

 Juliane Floury , Lucie Lorieau , Gilles Feron , Didier Dupont
6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019
Poster de conférence hal-02100441v1
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Safe structural food bolus in elderly: the relevant parameters

 Mathilde Vandenberghe-Descamps , Claire Sulmont-Rossé , Chantal Septier , Aurélie Prot , Carole Tournier , et al.
Annual meeting of the Society for the Study of Ingestive Behavior (SSIB), Jul 2017, Montreal, Canada. , 1 p., 2017
Poster de conférence hal-02789250v1

Production d'arôme de noix de coco (pentyl-6-alpha pyrone) par le champignon filamenteux trichoderma

 Pascal P. Bonnarme , A. Djian , A. Latrasse , Gilles Feron , Jean-Luc Le Quéré , et al.
3. Colloque Transfrontaler, Sep 1996, Dijon, France
Communication dans un congrès hal-02771800v1

Main effects of human saliva on flavour perception and the potential contribution to food consumption

 Carolina Muñoz-González , Gilles Feron , Francis Canon
Proceedings of the Nutrition Society, 2018, 77 (4), pp.423-431. ⟨10.1017/S0029665118000113⟩
Article dans une revue hal-02623534v1

Unravelling the effects of interindividual variability of human saliva (flow and composition) on aroma compounds

 Carolina Munoz-Gonzalez , Marine Brulé , Gilles Feron , Francis Canon
15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria
Poster de conférence hal-02916386v1

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 »

 Carolina Muñoz González , Marine Brulé , Gilles Feron , Francis Canon
Les Journées Francophones de Nutrition, Nov 2018, Nice, France
Communication dans un congrès hal-02915913v1
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Oral lipolysis and its association with diet and the perception and digestion of lipids: A systematic literature review

 Hélène Brignot , Gilles Feron
Archives of Oral Biology, 2019, 108, pp.104550. ⟨10.1016/j.archoralbio.2019.104550⟩
Article dans une revue hal-02619465v1

Saliva and food oral processing

 Ana Carolina Mosca , Gilles Feron , Jianshe Chen
Journal of Texture Studies, 2019, 50 (1), pp.4-5. ⟨10.1111/jtxs.12389⟩
Article dans une revue hal-02621990v1

Metabolism of fatty acid in yeast: Characterisation of beta-oxidation and ultrastructural changes in the genus Sporidiobolus sp cultivated on ricinoleic acid methyl ester

 Gilles Feron , Caroline Blin , Isabelle Krasniewski , Genevieve Mauvais , Jeannine J. Lherminier
FEMS Microbiology Letters, 2005, 250 (1), pp.63-69
Article dans une revue hal-02681260v1
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Dossier de presse INRA 2017 : microbiote, la révolution intestinale

 Joël Dore , Dusko Ehrlich , Véronique Monnet , Emmanuelle Le Chatelier , Marianne de Paepe , et al.
2017
Autre publication scientifique hal-01605701v1
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Development of innovative food-based fortification solutions to sustain health in older people using a co-creation approach

 Claire Sulmont-Rossé , Gilles Feron , Ida Synnøve Grini , Alexia Geny , Rachel Smith , et al.
10. European Conference on Sensory and Consumer Research: A Sense of Earth (EuroSense 2022), Sep 2022, Turku, Finland.
Poster de conférence hal-03792484v1
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Étude sur les associations entre la santé bucco-dentaire et l'adéquation aux recommandations du Programme National Nutrition Santé

 Valentina A. Andreeva , Emmanuelle Kesse-Guyot , Pilar Galan , Gilles Feron , Serge Hercberg , et al.
JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 1 p., 2017
Poster de conférence hal-02787959v1

Salivary redox status: a key parameter involved in the release and perception of sensory stimuli in human

 Gilles Feron , Hélène Brignot , Franz Schöps , Fabrice Neiers , Francis Canon , et al.
5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom
Poster de conférence hal-02916382v1

Microbial production of flavors for the food industry. A case study on the production of gamma-decalactone, the key compound of peach flavor, by the yeast Sporidiobolus sp

 L. Dufossé , Caroline Blin-Perrin , Isabelle I. Souchon , Gilles Feron
Food science and biotechnology, 2002, 11 (2), pp.192-202
Article dans une revue hal-02676642v1

Caractériser les troubles du comportement alimentaire de l’enfant atteint de dysoralité

 Sophie Nicklaus , Anna-Louise Le Déaut , Véronique Abadie , Dominique Guimber , Laure Guittard , et al.
9. journées francophones de Nutrition - JFN, Dec 2011, Reims, France. pp.25
Communication dans un congrès hal-01190359v1

Inter-individual differences in human saliva composition affect the partition of food and beverages aroma compounds

 Carolina Munoz , Gilles Feron , Francis Canon
4. 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

Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in human

 Julie J. Poette , Anne A. Renault , Olivier Berdeaux , Etienne Semon Sémon , Elisabeth E. Guichard , et al.
13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. 2 p
Communication dans un congrès hal-01000623v1

The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles

 Julie Poette , Samuel Lubbers , B. Maison , I. Andrito , Karine Pernin , et al.
Hofmann, T. ; Meyerhof, W. ; Schieberle, P. Advances and challenges in flavor chemistry & biology. Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, pp.386-389, 2010
Chapitre d'ouvrage hal-00719384v1
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Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation

 Marion M. Doyennette , Isabelle Deleris Déléris , Gilles Feron , Elisabeth E. Guichard , Isabelle I. Souchon , et al.
Journal of Theoretical Biology, 2014, 340, pp.209-21. ⟨10.1016/j.jtbi.2013.09.005⟩
Article dans une revue hal-00939546v1
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Déterminants sociodémographiques des profils alimentaires dans un échantillon national des personnes âgées

 Valentina Andreeva , Benjamin Allès , Gilles Feron , Rebeca Gonzales , Claire Sulmont-Rossé , et al.
36èmes journées annuelles de la Société française de gériatrie et gérontologie (SFGG), Nov 2016, Paris, France. 1 p., 2016
Poster de conférence hal-01581538v1

Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale)

 Isabelle Déléris , Marion Doyennette , Ioan Cristian Tréléa , Etienne Sémon , Hélène Labouré , et al.
16th IUFoST World Congress on Food Science and Technology, 2012, Foz do Iguacu, Brézil, Unknown Region
Communication dans un congrès hal-01598185v1

Understanding the dynamic of flavor compounds release during food mastication of cheese products in relation to perception

 Elisabeth Guichard , Claude Yven , Marie Repoux , Etienne Semon , Hélène Labouré , et al.
Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨10.1016/B978-0-12-398549-1.00091-X⟩
Chapitre d'ouvrage hal-01182880v1

Role of saliva and oral processing in sensory perception of maltodextrin solutions

 Carole Tournier , Marianne Joubert , Chantal Septier , Harold Bult , Markus Stieger , et al.
7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France. 1 p
Communication dans un congrès hal-01512014v1

Role of saliva on wine aroma release by using in vitro static and dynamic headspace conditions

 Carolina Munoz , Gilles Feron , Elisabeth Guichard , Juan-José Rodriguez-Bencomo , Maria Victoria Moreno-Arribas
3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands
Communication dans un congrès hal-01512142v1

Solid cheese consumption: Quantification of oral coating

 Marie Repoux , Chantal C. Septier , Olivier Palicki , Elisabeth Guichard , Gilles Feron , et al.
Archives of Oral Biology, 2012, 57 (1), pp.81-86. ⟨10.1016/j.archoralbio.2011.07.011⟩
Article dans une revue istex hal-02143264v1
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Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels

 Mei Wang , Hélène Brignot , Chantal Septier , Christophe Martin , Francis Canon , et al.
Food Chemistry: Molecular Sciences, 2024, 8, pp.100192. ⟨10.1016/j.fochms.2023.100192⟩
Article dans une revue hal-04495113v1

Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?

 Lucie Lorieau , Chantal Septier , A Prot , Linda Le Roux , E. Hazart , et al.
4. Food Structures, Digestion & Health International Conference, Nov 2017, Sydney, Australia. , 2017
Poster de conférence hal-01651300v1
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