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Nathalie Cayot - Publications


 

Enseignant-chercheur à AgroSup Dijon, mon domaine d'enseignement est celui de la Technologie alimentaire, avec plus particulièrement la formulation des produits alimentaires, l'aromatisation, les interactions produit – process.

J'ai également une expérience dans le domaine du management et ingénierie de formation (Direction des formations et de la vie étudiante, membre de la Commission des Titres d’Ingénieur).

En ce qui concerne la recherche, j’appartiens à une équipe dans les objectifs sont une meilleure valorisation des ressources naturelles dont les protéines végétales, l’étude de l’impact des procédés et la maîtrise de la stabilité oxydative des aliments.

J’ai une expertise concernant les composés de la flaveur dans des matrices alimentaires : identification des composés volatils odorants, compréhension des mécanismes qui contrôlent les équilibres de rétention/ libération et phénomènes de transport, impact du process.

Les applications sur lesquelles je travaille concernent par exemple

-          l’optimisation de la formulation des biopolymères (protéines et polysaccharides) en regard de la composition de la flaveur et réciproquement,

-          la désaromatisation de certaines sources protéiques afin de rendre leur utilisation plus universelle,

-          la recherche de typicité odorante


Journal articles60 documents

  • Estelle Fischer, Rémy Cachon, Nathalie Cayot. Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses. Trends in Food Science and Technology, Elsevier, 2020, 95, pp.196-204. ⟨10.1016/j.tifs.2019.11.021⟩. ⟨hal-02433349⟩
  • Thierry Tran, Céline Lafarge, Pascale Winckler, Rémi Pradelles, Nathalie Cayot, et al.. Ex situ and in situ investigation of protein/exopolysaccharide complex in Porphyridium cruentum biomass resuspension. Algal Research - Biomass, Biofuels and Bioproducts, Elsevier, 2019, 41, pp.101544. ⟨10.1016/j.algal.2019.101544⟩. ⟨hal-02173261⟩
  • Thierry Tran, Emmanuel Denimal, Céline Lafarge, Ludovic Journaux, John Aldo Lee, et al.. Effect of high hydrostatic pressure on extraction of B-phycoerythrin from Porphyridium cruentum: Use of confocal microscopy and image processing. Algal Research - Biomass, Biofuels and Bioproducts, Elsevier, 2019, 38 (UNSP 101394), pp.1-8. ⟨10.1016/j.algal.2018.101394⟩. ⟨hal-02173597⟩
  • Thierry Tran, Céline Lafarge, Rémi Pradelles, Jean-Marie Perrier-Cornet, Nathalie Cayot, et al.. Effect of high hydrostatic pressure on the structure of the soluble protein fraction in Porphyridium cruentum extracts. Innovative Food Science & Emerging Technologies, 2019, 58, pp.102226. ⟨10.1016/j.ifset.2019.102226⟩. ⟨hal-02321268⟩
  • Céline Lafarge, Nathalie Cayot. Insight on a comprehensive profile of volatile compounds of Chlorella vulgaris extracted by two “green” methods. Food Science & Nutrition, Wiley, 2019, 7 (3), pp.918-929. ⟨10.1002/fsn3.831⟩. ⟨hal-02172974⟩
  • Céline Lafarge, Nathalie Cayot. Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review. Starch/Stärke, Wiley-VCH Verlag, 2018, 70 (9-10), pp.1700159. ⟨10.1002/star.201700159⟩. ⟨hal-01912382⟩
  • Céline Lafarge, Bruno Pontoire, Nathalie Cayot, Patricia Le Bail, Noémie Coron, et al.. Toward the Standardization of Mycological Examination of Sputum Samples in Cystic Fibrosis : Results from a French Multicenter Prospective Study. Mycopathologia, Springer Verlag, 2018, 183 (1), pp.101-117. ⟨10.1007/s11046-017-0173-1⟩. ⟨hal-01618715⟩
  • Céline Lafarge, Ludovic Journaux, Aline Bonnotte, Jeannine Lherminier, John Aldo Lee, et al.. Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing. Food Hydrocolloids, Elsevier, 2017, 66, pp.216 - 226. ⟨10.1016/j.foodhyd.2016.11.020⟩. ⟨hal-01509859⟩
  • Céline Lafarge, Elias Bou-Maroun, Bruno Pontoire, Nathalie Cayot, Patricia Le Bail. Distribution and competition between carvacrol and propylene glycol for trapping by amylose in aqueous suspensions based on potato starch and konjac glucomannan. Food Hydrocolloids, Elsevier, 2017, 72, pp.145-154. ⟨10.1016/j.foodhyd.2017.05.038⟩. ⟨hal-01608273⟩
  • Nathalie Cayot, Céline Lafarge, Elias Bou-Maroun, Philippe Cayot. Substitution of carcinogenic solvent dichloromethane for the extraction of volatile compounds in a fat-free model food system. Journal of Chromatography A, Elsevier, 2016, 1456, pp.77 - 88. ⟨10.1016/j.chroma.2016.06.015⟩. ⟨hal-01483698⟩
  • Elias Bou-Maroun, Nathalie Cayot. Food Protein Powder from Eisenia foetida: Dearomatization Using Food Grade Solvents and Controlled Storage Conditions. Journal of Food Processing & Technology, 2015, 6 (10), pp.1-5. ⟨10.4172/2157-7110.1000501⟩. ⟨hal-02515842⟩
  • Céline Lafarge, Nathalie Cayot, Chantal Hory, Liseth Goncalves, Claire Chassemont, et al.. Effect of konjac glucomannan addition on aroma release in gels containing potato starch. Food Research International, Elsevier, 2014, 64, pp.412-419. ⟨10.1016/j.foodres.2014.07.008⟩. ⟨hal-02630640⟩
  • Thanh Dat Nguyen, Céline Lafarge, Chloé Murat, Jean-Luc Mession, Nathalie Cayot, et al.. Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system. Food Chemistry, Elsevier, 2014, 164, pp.406-412. ⟨10.1016/j.foodchem.2014.05.008⟩. ⟨hal-03006674⟩
  • Chloé Murat, Marie-Hélène Bard, Claire Dhalleine, Nathalie Cayot. Characterisation of odour active compounds along extraction process from pea flour to pea protein extract. Food Research International, Elsevier, 2013, 53 (1), pp.31-41. ⟨10.1016/j.foodres.2013.03.049⟩. ⟨hal-03006733⟩
  • Elias Bou-Maroun, Camille Loupiac, Aurélie Loison, Bernadette Rollin, Philippe Cayot, et al.. Impact of Preparation Process on the Protein Structure and on the Volatile Compounds in Eisenia foetida Protein Powders. Food and Nutrition Sciences, Scientific Research, 2013, 04 (11), pp.1175-1183. ⟨10.4236/fns.2013.411151⟩. ⟨hal-02359633⟩
  • Chloé Murat, Karine Gourrat, Heike Jerosch, Nathalie Cayot. Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour. Food Chemistry, Elsevier, 2012, 135 (3), pp.913-920. ⟨10.1016/j.foodchem.2012.06.015⟩. ⟨hal-00939774⟩
  • Florence Martin, Rémy Cachon, Karine Pernin, Joëlle de Coninck, Patrick Gervais, et al.. Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt. Journal of Dairy Science, American Dairy Science Association, 2011, 94 (2), pp.614-622. ⟨10.3168/jds.2010-3372⟩. ⟨hal-00939775⟩
  • Elias Bou-Maroun, Nathalie Cayot. Odour-active compounds of an Eisenia foetida protein powder. Identification and effect of delipidation on the odour profile. Food Chemistry, Elsevier, 2011, 124 (3), pp.889-894. ⟨10.1016/j.foodchem.2010.07.014⟩. ⟨hal-02517424⟩
  • Géraldine Savary, C. Moreau, Nathalie Cayot. Impact of the composition of polysaccharide composite gels on small molecules diffusion: A rheological and NMR study. Food Research International, Elsevier, 2010, 43 (1), pp.364-368. ⟨10.1016/j.foodres.2009.10.017⟩. ⟨hal-02507760⟩
  • Géraldine Savary, Céline Moreau, Nathalie Cayot. Impact of the composition of polysaccharide composite gels on small molecules diffusion: A rheological and NMR study. Food Research International, Elsevier, 2010, 43 (1), pp.364-368. ⟨10.1016/j.foodres.2009.10.017⟩. ⟨hal-00850784⟩
  • F. Martin, Nathalie Cayot, Catherine Vergoignan, Ludovic Journaux, Patrick Gervais, et al.. Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt. Food Research International, Elsevier, 2010, 43 (1), pp.218-223. ⟨10.1016/j.foodres.2009.09.032⟩. ⟨hal-02662649⟩
  • B. Abad Romero, Elias Bou-Maroun, Jean-Michel Reparet, Jean Blanquet, Nathalie Cayot. Impact of lipid extraction on the dearomatisation of an Eisenia foetida protein powder. Food Chemistry, Elsevier, 2010, 119 (2), pp.459-466. ⟨10.1016/j.foodchem.2009.06.040⟩. ⟨hal-00904293⟩
  • Mallory Gobet, Mohamed Mouaddab, Nathalie Cayot, J.-M. Bonny, Elisabeth Guichard, et al.. The effect of salt content on the structure of iota-carrageenan systems: Na-23 DQF NMR and rheological studies. Magnetic Resonance in Chemistry, Wiley, 2009, 47 (4), pp.307-312. ⟨10.1002/mrc.2389⟩. ⟨hal-02668436⟩
  • Florence Martin, Nathalie Cayot, A. Marin, L. Journaux, Philippe Cayot, et al.. Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone. Journal of Dairy Science, American Dairy Science Association, 2009, 92 (12), pp.5898-5906. ⟨10.3168/jds.2009-2491⟩. ⟨hal-01191294⟩
  • Nathalie Cayot, Philippe Cayot, Elias Bou-Maroun, Hélène Labouré, Beatriz Abad-Romero, et al.. Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepas. International Journal of Food Science and Technology, Wiley, 2009, 44 (11), pp.2303-2313. ⟨10.1111/j.1365-2621.2009.02074.x⟩. ⟨hal-02143294⟩
  • Nathalie Cayot, C. Dury-Brun, Thomas Karbowiak, Géraldine Savary, Andrée Voilley. Measurement of transport phenomena of volatile compounds: A review. Food Research International, Elsevier, 2008, 41 (4), pp.349-362. ⟨10.1016/j.foodres.2008.02.002⟩. ⟨hal-02507752⟩
  • Céline Lafarge, Marie Hélène Bard, Jean Louis Doublier, Nathalie Cayot, Alain Breuvart. Influence of the structure of cornstarch dispersions on kinetics of aroma release. Journal of Food Science, Wiley, 2008, 73 (2), pp.S104-S109. ⟨10.1111/j.1750-3841.2007.00645.x⟩. ⟨hal-02663006⟩
  • Géraldine Savary, Stephan Handschin, Béatrice Conde-Petit, Nathalie Cayot, Jean-Louis Doublier. Structure of polysaccharide-starch composite gels by rheology and confocal laser scanning microscopy: Effect of the composition and of the preparation procedure. Food Hydrocolloids, Elsevier, 2008, 22 (4), pp.520-530. ⟨10.1016/j.foodhyd.2007.01.014⟩. ⟨hal-02507740⟩
  • Maria Martuscelli, Géraldine Savary, Paola Pittia, Nathalie Cayot. Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content. Food Chemistry, Elsevier, 2008, 108 (4), pp.1200-1207. ⟨10.1016/j.foodchem.2007.05.083⟩. ⟨hal-02507749⟩
  • Nathalie Cayot, Elisabeth Guichard, Andrée Voilley. Une approche intégrée à différentes échelles pour expliquer les qualités sensorielles des crèmes dessert. uB Sciences, Université de Bourgogne, 2008, 3 (Mai 2008), pp.108-115. ⟨hal-01191305⟩
  • Maria-Angeles Pozo-Bayon, Benoit Biais, Vincent Rampon, Nathalie Cayot, Patricia Le Bail. Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (15), pp.6640-6647. ⟨10.1021/jf800242r⟩. ⟨hal-02658515⟩
  • Nathalie Cayot. Sensory quality of traditional foods. Food Chemistry, Elsevier, 2007, 101 (1), pp.154-162. ⟨10.1016/j.foodchem.2006.10.016⟩. ⟨hal-02661701⟩
  • Géraldine Savary, Céline Lafarge, Jean-Louis Doublier, Nathalie Cayot. Distribution of aroma in a starch–polysaccharide composite gel. Food Research International, Elsevier, 2007, 40 (6), pp.709-716. ⟨10.1016/j.foodres.2007.01.002⟩. ⟨hal-02507744⟩
  • Maria-Angeles Pozo-Bayon, Alejandro Ruiz-Rodriguez, Karine Pernin, Nathalie Cayot. Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (4), pp.1418-1426. ⟨10.1021/jf062203y⟩. ⟨hal-02668163⟩
  • Géraldine Savary, Etienne Sémon, Jean-Marie Meunier, Jean-Louis Doublier, Nathalie Cayot. Impact of Destroying the Structure of Model Gels on Volatile Release. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (17), pp.7099-7106. ⟨10.1021/jf0711439⟩. ⟨hal-02507747⟩
  • Géraldine Savary, Elisabeth Guichard, Jean-Louis Doublier, Nathalie Cayot, Céline Moreau. Influence of Ingredients on the Self-Diffusion of Aroma Compounds in a Model Fruit Preparation: An Nuclear Magnetic Resonance−Diffusion-Ordered Spectroscopy Investigation. Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (3), pp.665-671. ⟨10.1021/jf052088b⟩. ⟨hal-02507711⟩
  • Alice Nongonierma, Philippe Cayot, Jean-Luc Le Quéré, Mark Springett, Nathalie Cayot, et al.. Mechanisms of extraction of aroma compounds from foods, using absorbents. Effect of various parameters. Food Reviews International, Taylor & Francis, 2006, 22 (1), pp.51-94. ⟨10.1080/87559120500379951⟩. ⟨hal-02664217⟩
  • Jean-Michel Reparet, F. Moine, Gaëlle Arvisenet, Patricia Le Bail, Nathalie Cayot. Influence of flavoring on the viscoelastic properties of starch gels during gelation and long-time retrogradation. Journal of Texture Studies, Wiley-Blackwell, 2006, 37 (5), pp.459-475. ⟨hal-02658974⟩
  • Marie-Angeles Pozo-Bayon, Elisabeth Guichard, Nathalie Cayot. Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices. Food Chemistry, Elsevier, 2006, 99 (2), pp.416-423. ⟨hal-02653912⟩
  • Géraldine Savary, Elisabeth Guichard, Jean-Louis Doublier, Nathalie Cayot. Mixture of aroma compounds: Determination of partition coefficients in complex semi-solid matrices. Food Research International, Elsevier, 2006, 39 (3), pp.372-379. ⟨10.1016/j.foodres.2005.09.002⟩. ⟨hal-02507723⟩
  • Nathalie Cayot. Preliminary tests on a flavoured model system: elaboration process and rheological characterisation of a custard dessert. Flavour and Fragrance Journal, Wiley, 2006, 21 (1), pp.25-29. ⟨10.1002/ffj.1697⟩. ⟨hal-02657382⟩
  • Maria-Angeles Pozo-Bayon, Elisabeth Guichard, Nathalie Cayot. Flavour Control in Baked Cereal Products. Food Reviews International, Taylor & Francis, 2006, 22 (4), pp.335-379. ⟨hal-02658766⟩
  • Géraldine Savary, Elisabeth Guichard, Jean Louis Doublier, Nathalie Cayot. Mixture of aroma compounds: Determination of partition coefficients in complex semi-solid matrices. Food Research International, Elsevier, 2006, 39 (3), pp.372-379. ⟨hal-02665586⟩
  • Jean-Michel Reparet, F. Moine, Gaëlle Arvisenet, Patricia Le Bail, Nathalie Cayot. Influence of flavoring on the viscoelastic properties of starch gels during gelation and long-time retrogradation. Journal of Texture Studies, Wiley-Blackwell, 2006, 37 (5), pp.459-475. ⟨10.1111/j.1745-4603.2006.00063.x⟩. ⟨hal-02194966⟩
  • Maria-Angeles Pozo-Bayon, Elisabeth Guichard, Nathalie Cayot. Flavor Control in Baked Cereal Products. Food Reviews International, Taylor & Francis, 2006, 22 (4), pp.335-379. ⟨10.1080/87559120600864829⟩. ⟨hal-03007576⟩
  • Alexandre Juteau, Nathalie Cayot, Claire Chabanet, J.L. Doublier, E. Guichard. Flavour release from poly saccharide gels : different approaches for the determination of kinetic parameters. Trends in Food Science and Technology, Elsevier, 2004, 15, pp.394-402. ⟨hal-02681059⟩
  • Nathalie Cayot, F. Pretot, J.L. Doublier, J.M. Meunier, E. Guichard. Release of isoamyl acetate from starch pastes of various structures : thermodynamic and kinetic parameters. Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52, pp.5436-5442. ⟨hal-02673016⟩
  • Alexandre Juteau, Nathalie Cayot, Claire Chabanet, Jean Louis Doublier, Elisabeth Guichard. Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters. Trends in Food Science and Technology, Elsevier, 2004, 15 (7-8), pp.394-402. ⟨10.1016/j.tifs.2003.12.002⟩. ⟨hal-03007677⟩
  • Gaëlle Arvisenet, Patricia Le Bail, Andrée Voilley, Nathalie Cayot. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices. Journal of Agricultural and Food Chemistry, American Chemical Society, 2002, 50, pp.7088-7093. ⟨hal-02676215⟩
  • Gaëlle Arvisenet, Andrée Voilley, Nathalie Cayot. Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin. Journal of Agricultural and Food Chemistry, American Chemical Society, 2002, 50 (25), pp.7345-7349. ⟨10.1021/jf020532u⟩. ⟨hal-02194996⟩
  • Gaëlle Arvisenet, Nathalie Cayot. Influence of aroma compounds on large deformation properties of starch-based systems during aging. Journal of Texture Studies, Wiley-Blackwell, 2001, 32, pp.185-203. ⟨hal-02675081⟩
  • Gaëlle Arvisenet, Nathalie Cayot. Influence of aroma compounds on large deformation properties of starch-based systems during aging. Journal of Texture Studies, Wiley-Blackwell, 2001, 32 (3), pp.185-203. ⟨10.1111/j.1745-4603.2001.tb01043.x⟩. ⟨hal-02195014⟩
  • Nathalie Cayot, C. Taisant, Gaëlle Arvisenet, J.M. Meunier, Andrée Voilley. Flavouring ratios and partition coefficients for isoamyl acetate in various starch-based food matrices. Sciences des Aliments, Lavoisier Abonnements, 2000, 20, pp.561-574. ⟨hal-02697553⟩
  • Nathalie Cayot, Claude Taisant, Gaëlle Arvisenet, Jean-Marie Meunier, Andrée Voilley. Flavouring ratios and partition coefficients for isoamyl acetate in various starch-based food matrices. Sciences des Aliments, Lavoisier Abonnements, 2000, 20 (6), pp.561-574. ⟨10.3166/sda.20.561-574⟩. ⟨hal-02195060⟩
  • Nathalie Cayot, C. Lafarge, Gaëlle Arvisenet, Claude Taisant. Influence of aroma compounds on the mechanical properties of starch-based food systems. Journal of Texture Studies, Wiley-Blackwell, 2000, 31 (3), pp.297-313. ⟨10.1111/j.1745-4603.2000.tb00292.x⟩. ⟨hal-02195034⟩
  • Nathalie Cayot, Claude Taisant, Andrée Voilley. Release and Perception of Isoamyl Acetate from a Starch-Based Food Matrix. Journal of Agricultural and Food Chemistry, American Chemical Society, 1998, 46 (8), pp.3201-3206. ⟨10.1021/jf9800108⟩. ⟨hal-03007808⟩
  • Nathalie Cayot, A. Olsson. Chickpea flour and proteins : Recent data and developping food applications. Industries Alimentaires et Agricoles, 1997, 114 (1-2), pp.20-30. ⟨hal-03007885⟩
  • Samuel Lubbers, Nathalie Cayot, Claude Taisant. Blue cheese taste intensification in process cheese products. Sciences des Aliments, Lavoisier Abonnements, 1997, 17, pp.393-402. ⟨hal-03007838⟩
  • Nathalie Cayot, Bounie D, H. Baussart. Dynamic modelling for a twin screw food extruder: Analysis of the dynamic behaviour through process variables. Journal of Food Engineering, Elsevier, 1995, 25 (2), pp.245-260. ⟨10.1016/0260-8774(94)00028-8⟩. ⟨hal-03007955⟩
  • Nathalie Cayot, Bounie D, H. Baussart. Model identification in extrusion cooking. Journal of Food Engineering, Elsevier, 1991, 2 (3), pp.140-145. ⟨10.1016/0956-7135(91)90082-8⟩. ⟨hal-03007982⟩

Conference papers8 documents

  • Céline Lafarge, Nathalie Cayot, Lucie Ribourg, Ludovic Journaux, Aline Bonnotte, et al.. Freeze-thaw stability of konjac glocomannane-potato starch gels: stability from macroscopic to microscopic scale, using image processing. 5th IIR International Conference on Sustainability and the Cold Chain., Apr 2018, Beijing, China. ⟨10.18462/iir.iccc.2018.0018⟩. ⟨hal-02448206⟩
  • Florence Martin, Karine Pernin, Rémy Cachon, Nathalie Cayot. Impact of oxydoreduction potential on biosynthesis of volatile compounds in acid skim milk gel: identification and quantification. 12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service, Pays service., Jul 2008, Interlaken, Switzerland. ⟨hal-02756078⟩
  • Andrée Voilley, Nathalie Cayot. Flavor release from complex food systems. ICEF 10, International Congress on Engineering and Food, Apr 2008, Viña del Mar, Chile. ⟨hal-03008887⟩
  • Nathalie Cayot. Flavors and their interaction with food structure. Congress on Innovations in Traditional Foods, Sep 2007, Vienne, Austria. ⟨hal-03008051⟩
  • Géraldine Savary, Etienne Semon, Céline Lafarge, Jean Louis Doublier, Nathalie Cayot. Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach. International Congress on Bioprocesses in Food Industries (ICBF), Jun 2006, Patras, Greece. 1p. ⟨hal-02815565⟩
  • Nathalie Cayot. Sensory quality of traditional foods. Congress on Innovations in Traditional Foods, Oct 2005, Valence, Spain. ⟨10.1016/j.foodchem.2006.10.016⟩. ⟨hal-02819800⟩
  • Gaëlle Arvisenet, Nathalie Cayot, Andrée Voilley. Physicochemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices. 10. Weurman flavour research symposium, Jun 2003, Beaune, France. ⟨hal-02762730⟩
  • Gaëlle Arvisenet, Nathalie Cayot, Andrée Voilley. Physico-chemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices. 10th Weurman Flavour Research Symposium, Oct 2002, Beaune, France. pp.51-54. ⟨hal-02274546⟩

Poster communications2 documents

  • Sandy Pagès-Hélary, Nathalie Cayot. L'arôme du cassis. Journée des doctorants, Sep 2019, Dijon, France. ⟨hal-02418724⟩
  • Gaëlle Arvisenet, Catherine Dacremont, Nathalie Cayot, . Inra. Instrumental and sensory evaluation of the retention of aroma compounds, alone or in blends, by starchy products. 4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001. ⟨hal-02826786⟩

Books2 documents

  • Nathalie Cayot, Philippe Cayot. Allergies et intolérances alimentaires : Fiches pratiques sur les 14 allergènes majeurs. Dunod, pp.192, 2016, 9782100738540. ⟨hal-03008021⟩
  • Elisabeth Guichard, Claude Genot, Andrée Voilley, Laurent Brachais, Loïc Briand, et al.. Texture et flaveur des aliments : vers une conception maîtrisée. Educagri Editions, pp.298, 2012, Références, 978-2-84444-879-8. ⟨hal-01191242⟩

Book sections9 documents

  • Patricia Le Bail, Céline Lafarge, Nathalie Cayot. Chapter 7. Physico-chemical properties of konjac glucomannan. Konjac Glucomannan: Production, Processing, and Functional Applications, CRC Press, 19p, 2020, 9781138367173. ⟨hal-03008922⟩
  • Nathalie Cayot. Chapitre 11: Goût des ingrédients et des produits cosmétiques. Matières premières cosmétiques : Ingrédients sensoriels. Volume 1, Le toucher, la vision, le goût, Tec & Doc (Editions), pp.243-267, 2020, 9782490639175. ⟨hal-03009855⟩
  • Nathalie Cayot. Chapitre 15: le goût des ingrédients et des produits cosmétiques. Matières premières cosmétiques : Ingrédients sensoriels, Tec & Doc (Editions), pp.324-344, 2017, 978-2-7430-2249-5. ⟨hal-03009874⟩
  • Elias Bou-Maroun, Charlotte Cartier, Geoffroy Cabio’ch, Céline Lafarge, Hélène Labouré, et al.. Chapter 94 - The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food: Proceedings from XIII Weurman Flavour Research Symposium. Flavour Science, Academic Press, pp.507-511, 2014, 9780128067826. ⟨10.1016/B978-0-12-398549-1.00094-5⟩. ⟨hal-02142502⟩
  • Jean-Luc Le Quéré, Nathalie Cayot. Instrumental assessment of the sensory quality of dairy products. Instrumental assessment of food sensory quality. A practical guide, Vol. 253, Woodhead Publishing Limited, 2013, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-885-6. ⟨10.1533/9780857098856.3.420⟩. ⟨hal-01182878⟩
  • Florence Martin, Bruno Ebel, C Rojas, Patrick Gervais, Nathalie Cayot, et al.. Chapter 3 : Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products. Lactic Acid Bacteria :R & D for Food, Health and Livestock Purposes, IntechOpen, pp.73-94, 2013, 980-953-307-278-9. ⟨10.5772/51137⟩. ⟨hal-03019195⟩
  • Philippe Cayot, Tatiana Guzun-Cojocaru, Nathalie Cayot. Chapter 6: Iron fortification of milk and dairy products. Handbook of Food Fortification and Health, Springer New York, pp.75-89, 2013, 978-1-4614-7075-5. ⟨hal-03009934⟩
  • Anne Meynier, Nathalie Cayot, Patricia Le Bail, Elisabeth Guichard. Rôle des différents constituants d'un aliment dans le comportement des composés d'arôme. Texture et flaveur des aliments : vers une conception maîtrisée : Partie 1. L'aliment : un univers sensoriel potentiel, Educagri Editions, 298 p., 2012, Références (Educagri), 978-2-84444-879-8. ⟨hal-02807634⟩
  • Nathalie Cayot. Rheological Properties and Flavor Release. Leo M.L. Nollet, Fidel Toldra. Sensory Analysis of Foods of Animal Origin, CRC Press, pp.353-368, 2010, 9781439847954. ⟨hal-03020138⟩