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
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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
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
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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
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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.
Article dans une revue
hal-00939546v1
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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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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
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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
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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.
Chapitre d'ouvrage
hal-01182880v1
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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
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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
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Solid cheese consumption: Quantification of oral coating
Marie Repoux
,
Chantal C. Septier
,
Olivier Palicki
,
Elisabeth Guichard
,
Gilles Feron
,
et al.
Article dans une revue
istex
hal-02143264v1
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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
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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
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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
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Main effects of human saliva on flavour perception and the potential contribution to food consumption
Carolina Muñoz-González
,
Gilles Feron
,
Francis Canon
Article dans une revue
hal-02623534v1
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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
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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 »
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
Article dans une revue
hal-02619465v1
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Saliva and food oral processing
Ana Carolina Mosca
,
Gilles Feron
,
Jianshe Chen
Article dans une revue
hal-02621990v1
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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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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
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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
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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
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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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Portes ouvertes du Centre des Sciences du Goût et de l'Alimentation (CSGA) [le samedi 13 octobre 2018]
Sandrine Monnery Patris
,
Laurent Brondel
,
Alexandre Benani
,
Véronique Bronner
,
David D. Jarriault
,
et al.
2018
Article de blog scientifique
hal-02787372v1
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Cationisation des esters de coenzyme A dans une matrice basique en LSIMS
Nicolas Sommerer
,
Gilles Feron
,
Jean-Luc Le Quéré
13. Journées Françaises de Spectrométrie de Masse , Sep 1996, Orléans, France. n.p
Communication dans un congrès
hal-02839279v1
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