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Nathalie CAYOT

87
Documents
Identifiants chercheurs

Présentation

Professor in **Food science** at AgroSup Dijon, and more particularly in food formulation, food flavoring, and interactions between product and process. I have also some expertise in management of education programs and in **higher education quality assurance**. I am working in a research team with the objectives to develop natural resources, including plant proteins, to assess process impact and to control oxidative stability of foods. I have some expertise in **food flavor compounds**: identification of odorant volatile compounds, retention/release phenomena, transport phenomena, impact of process. I am working in several applications \- **Optimization of flavor in food formulation using biopolymers** (proteins and polysaccharides), \- **Deodorization** of some protein sources to enhance their use, \- Assessment of odorant **typicality**.
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

Publications

Profiles of Volatile Compounds from Seven New Hybrid Families Obtained by Crossings on Noir de Bourgogne Cultivar and Other Blackcurrant Varieties

Sandy Pagès-Hélary , Marine Nars-Chasseray , Laurence Dujourdy , Nathalie Cayot
Molecules, 2023, 28 (4), pp.1916. ⟨10.3390/molecules28041916⟩
Article dans une revue hal-04034685v1
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Effects of ionizing radiation on organic volatile compounds from PEA protein isolate

Estelle Fischer , Philippe Cayot , Rémy Cachon , Nathalie Cayot
Heliyon, 2023, 9 (12), pp.e22658. ⟨10.1016/j.heliyon.2023.e22658⟩
Article dans une revue hal-04389835v1

Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor

Estelle Fischer , Rémy Cachon , Nathalie Cayot
Molecules, 2022, 27 (3), pp.852. ⟨10.3390/molecules27030852⟩
Article dans une revue hal-03578412v1

Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review

Estelle Fischer , Nathalie Cayot , Rémy Cachon
Journal of Agricultural and Food Chemistry, 2022, 70 (15), pp.4493-4508. ⟨10.1021/acs.jafc.1c07505⟩
Article dans une revue hal-03648333v1
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Flavor compounds in blackcurrant berries: Multivariate analysis of datasets obtained with natural variability and various experimental parameters

Sandy Pagès-Hélary Pagès-Hélary , Laurence Dujourdy , Nathalie Cayot
LWT - Food Science and Technology, 2022, 153, pp.112425. ⟨10.1016/j.lwt.2021.112425⟩
Article dans une revue hal-03394363v1
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Identification of Volatile Compounds in Blackcurrant Berries: Differences among Cultivars

Nathalie Cayot , Sandy Pagès-Hélary Pagès-Hélary , Laurence Dujourdy
Molecules, 2021, 26 (20), pp.1-14. ⟨10.3390/molecules26206254⟩
Article dans une revue hal-03395345v1
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Effects of extraction pH on the volatile compounds from pea protein isolate: Semi-Quantification method using HS-SPME-GC-MS

Estelle Fischer , Rémy Cachon , Nathalie Cayot
Food Research International, 2021, 150, pp.110760. ⟨10.1016/j.foodres.2021.110760⟩
Article dans une revue hal-03463092v1
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Pisum sativum vs Glycine max, a comparative review of nutritional, physicochemical, and sensory properties for food uses

Estelle Fischer , Rémy Cachon , Nathalie Cayot
Trends in Food Science and Technology, 2020, 95, pp.196-204. ⟨10.1016/j.tifs.2019.11.021⟩
Article dans une revue hal-02433349v1

Effect of high hydrostatic pressure on extraction of B-phycoerythrin from Porphyridium cruentum: Use of confocal microscopy and image processing

Thierry Tran , Emmanuel Denimal , Céline Lafarge , Ludovic Journaux , John Aldo Lee
Algal Research - Biomass, Biofuels and Bioproducts, 2019, 38 (UNSP 101394), pp.1-8. ⟨10.1016/j.algal.2018.101394⟩
Article dans une revue hal-02173597v1
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Ex situ and in situ investigation of protein/exopolysaccharide complex in Porphyridium cruentum biomass resuspension

Thierry Tran , Céline Lafarge , Pascale Winckler , Rémi Pradelles , Nathalie Cayot
Algal Research - Biomass, Biofuels and Bioproducts, 2019, 41, pp.101544. ⟨10.1016/j.algal.2019.101544⟩
Article dans une revue hal-02173261v1
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Effect of high hydrostatic pressure on the structure of the soluble protein fraction in Porphyridium cruentum extracts

Thierry Tran , Céline Lafarge , Rémi Pradelles , Jean-Marie Perrier-Cornet , Nathalie Cayot
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2019, 58, pp.102226. ⟨10.1016/j.ifset.2019.102226⟩
Article dans une revue hal-02321268v1

Insight on a comprehensive profile of volatile compounds of Chlorella vulgaris extracted by two “green” methods

Céline Lafarge , Nathalie Cayot
Food Science & Nutrition, 2019, 7 (3), pp.918-929. ⟨10.1002/fsn3.831⟩
Article dans une revue hal-02172974v1

Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review

Céline Lafarge , Nathalie Cayot
Starch/Stärke, 2018, 70 (9-10), pp.1700159. ⟨10.1002/star.201700159⟩
Article dans une revue hal-01912382v1

Distribution and competition between carvacrol and propylene glycol for trapping by amylose in aqueous suspensions based on potato starch and konjac glucomannan

Céline Lafarge , Elias Bou-Maroun , Bruno Pontoire , Nathalie Cayot , Patricia Le Bail
Food Hydrocolloids, 2017, 72, pp.145-154. ⟨10.1016/j.foodhyd.2017.05.038⟩
Article dans une revue hal-01608273v1

Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing

Céline Lafarge , Ludovic Journaux , Aline Bonnotte , Jeannine Lherminier , John Aldo Lee
Food Hydrocolloids, 2017, 66, pp.216 - 226. ⟨10.1016/j.foodhyd.2016.11.020⟩
Article dans une revue hal-01509859v1

Substitution of carcinogenic solvent dichloromethane for the extraction of volatile compounds in a fat-free model food system

Nathalie Cayot , Céline Lafarge , Elias Bou-Maroun , Philippe Cayot
Journal of Chromatography A, 2016, 1456, pp.77 - 88. ⟨10.1016/j.chroma.2016.06.015⟩
Article dans une revue hal-01483698v1

Food Protein Powder from Eisenia foetida: Dearomatization Using Food Grade Solvents and Controlled Storage Conditions

Elias Bou-Maroun , Nathalie Cayot
Journal of Food Processing & Technology, 2015, 6 (10), pp.1-5. ⟨10.4172/2157-7110.1000501⟩
Article dans une revue hal-02515842v1

Effect of konjac glucomannan addition on aroma release in gels containing potato starch

Céline Lafarge , Nathalie Cayot , Chantal Hory , Liseth Goncalves , Claire Chassemont
Food Research International, 2014, 64, pp.412-419. ⟨10.1016/j.foodres.2014.07.008⟩
Article dans une revue hal-02630640v1

Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system

Thanh Dat Nguyen , Céline Lafarge , Chloé Murat , Jean-Luc Mession , Nathalie Cayot
Food Chemistry, 2014, 164, pp.406-412. ⟨10.1016/j.foodchem.2014.05.008⟩
Article dans une revue hal-03006674v1

Characterisation of odour active compounds along extraction process from pea flour to pea protein extract

Chloé Murat , Marie-Hélène Bard , Claire Dhalleine , Nathalie Cayot
Food Research International, 2013, 53 (1), pp.31-41. ⟨10.1016/j.foodres.2013.03.049⟩
Article dans une revue hal-03006733v1

Impact of Preparation Process on the Protein Structure and on the Volatile Compounds in Eisenia foetida Protein Powders

Elias Bou-Maroun , Camille Loupiac , Aurélie Loison , Bernadette Rollin , Philippe Cayot
Food and Nutrition Sciences, 2013, 04 (11), pp.1175-1183. ⟨10.4236/fns.2013.411151⟩
Article dans une revue hal-02359633v1

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

Chloé Murat , Karine Gourrat , Heike Jerosch , Nathalie Cayot
Food Chemistry, 2012, 135 (3), pp.913-920. ⟨10.1016/j.foodchem.2012.06.015⟩
Article dans une revue hal-00939774v1

Odour-active compounds of an Eisenia foetida protein powder. Identification and effect of delipidation on the odour profile

Elias Bou-Maroun , Nathalie Cayot
Food Chemistry, 2011, 124 (3), pp.889-894. ⟨10.1016/j.foodchem.2010.07.014⟩
Article dans une revue hal-02517424v1

Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt

Florence F. Martin , Rémy Cachon , Karine Gourrat Pernin , Joëlle De-Coninck , Patrick Gervais
Journal of Dairy Science, 2011, 94 (2), pp.614-622. ⟨10.3168/jds.2010-3372⟩
Article dans une revue hal-00939775v1

Impact of lipid extraction on the dearomatisation of an Eisenia foetida protein powder

B. Abad Romero , Elias Bou-Maroun , Jean-Michel Reparet , Jean Blanquet , Nathalie Cayot
Food Chemistry, 2010, 119 (2), pp.459-466. ⟨10.1016/j.foodchem.2009.06.040⟩
Article dans une revue hal-00904293v1

Impact of the composition of polysaccharide composite gels on small molecules diffusion: A rheological and NMR study

Géraldine Savary , Céline Moreau , Nathalie Cayot
Food Research International, 2010, 43 (1), pp.364-368. ⟨10.1016/j.foodres.2009.10.017⟩
Article dans une revue hal-00850784v1

Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

F. Martin , Nathalie Cayot , Catherine Vergoignan , Ludovic Journaux , Patrick Gervais
Food Research International, 2010, 43 (1), pp.218-223. ⟨10.1016/j.foodres.2009.09.032⟩
Article dans une revue hal-02662649v1
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Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-delta-lactone

Florence Martin , Nathalie Cayot , A. Marin , L. Journaux , Philippe Cayot
Journal of Dairy Science, 2009, 92 (12), pp.5898-5906. ⟨10.3168/jds.2009-2491⟩
Article dans une revue hal-01191294v1
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Physico-chemical characterisation of a non-conventional food protein source from earthworms and sensory impact in arepas

Nathalie Cayot , Philippe Cayot , Elias Bou-Maroun , Hélène Labouré , Beatriz Abad-Romero
International Journal of Food Science and Technology, 2009, 44 (11), pp.2303-2313. ⟨10.1111/j.1365-2621.2009.02074.x⟩
Article dans une revue hal-02143294v1

The effect of salt content on the structure of iota-carrageenan systems: Na-23 DQF NMR and rheological studies

Mallory Gobet , Mohamed Mouaddab , Nathalie Cayot , J.-M. Bonny , Elisabeth Guichard
Magnetic Resonance in Chemistry, 2009, 47 (4), pp.307-312. ⟨10.1002/mrc.2389⟩
Article dans une revue hal-02668436v1

Influence of the structure of cornstarch dispersions on kinetics of aroma release

Céline Lafarge , Marie Hélène Bard , Jean Louis Doublier , Nathalie Cayot , Alain Breuvart
Journal of Food Science, 2008, 73 (2), pp.S104-S109. ⟨10.1111/j.1750-3841.2007.00645.x⟩
Article dans une revue hal-02663006v1

Measurement of transport phenomena of volatile compounds: A review

Nathalie Cayot , C. Dury-Brun , Thomas Karbowiak , Géraldine Savary , Andrée Voilley
Food Research International, 2008, 41 (4), pp.349-362. ⟨10.1016/j.foodres.2008.02.002⟩
Article dans une revue hal-02507752v1

Structure of polysaccharide-starch composite gels by rheology and confocal laser scanning microscopy: Effect of the composition and of the preparation procedure

Géraldine Savary , Stephan Handschin , Béatrice Conde-Petit , Nathalie Cayot , Jean-Louis Doublier
Food Hydrocolloids, 2008, 22 (4), pp.520-530. ⟨10.1016/j.foodhyd.2007.01.014⟩
Article dans une revue hal-02507740v1

Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release

Maria-Angeles Pozo-Bayon , Benoit Biais , Vincent Rampon , Nathalie Cayot , Patricia Le Bail
Journal of Agricultural and Food Chemistry, 2008, 56 (15), pp.6640-6647. ⟨10.1021/jf800242r⟩
Article dans une revue hal-02658515v1

Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content

Maria Martuscelli , Géraldine Savary , Paola Pittia , Nathalie Cayot
Food Chemistry, 2008, 108 (4), pp.1200-1207. ⟨10.1016/j.foodchem.2007.05.083⟩
Article dans une revue hal-02507749v1
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Une approche intégrée à différentes échelles pour expliquer les qualités sensorielles des crèmes dessert

Nathalie Cayot , Elisabeth Guichard , Andrée Voilley
uB Sciences, 2008, 3 (Mai 2008), pp.108-115
Article dans une revue hal-01191305v1

Distribution of aroma in a starch–polysaccharide composite gel

Géraldine Savary , Céline Lafarge , Jean-Louis Doublier , Nathalie Cayot
Food Research International, 2007, 40 (6), pp.709-716. ⟨10.1016/j.foodres.2007.01.002⟩
Article dans une revue hal-02507744v1

Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes

Maria-Angeles Pozo-Bayon , Alejandro Ruiz-Rodriguez , Karine Gourrat Pernin , Nathalie Cayot
Journal of Agricultural and Food Chemistry, 2007, 55 (4), pp.1418-1426. ⟨10.1021/jf062203y⟩
Article dans une revue hal-02668163v1

Impact of Destroying the Structure of Model Gels on Volatile Release

Géraldine Savary , Etienne Sémon , Jean-Marie J.-M. Meunier , Jean-Louis Doublier , Nathalie Cayot
Journal of Agricultural and Food Chemistry, 2007, 55 (17), pp.7099-7106. ⟨10.1021/jf0711439⟩
Article dans une revue hal-02507747v1

Sensory quality of traditional foods

Nathalie Cayot
Food Chemistry, 2007, 101 (1), pp.154-162. ⟨10.1016/j.foodchem.2006.10.016⟩
Article dans une revue hal-02661701v1

Preliminary tests on a flavoured model system: elaboration process and rheological characterisation of a custard dessert

Nathalie Cayot
Flavour and Fragrance Journal, 2006, 21 (1), pp.25-29. ⟨10.1002/ffj.1697⟩
Article dans une revue hal-02657382v1

Influence of Ingredients on the Self-Diffusion of Aroma Compounds in a Model Fruit Preparation: An Nuclear Magnetic Resonance−Diffusion-Ordered Spectroscopy Investigation

Géraldine Savary , Elisabeth Guichard , Jean-Louis Doublier , Nathalie Cayot , Céline Moreau
Journal of Agricultural and Food Chemistry, 2006, 54 (3), pp.665-671. ⟨10.1021/jf052088b⟩
Article dans une revue hal-02507711v1

Influence of flavoring on the viscoelastic properties of starch gels during gelation and long-time retrogradation

Jean-Michel Reparet , F. Moine , Gaëlle Arvisenet , Patricia Le Bail , Nathalie Cayot
Journal of Texture Studies, 2006, 37 (5), pp.459-475. ⟨10.1111/j.1745-4603.2006.00063.x⟩
Article dans une revue hal-02194966v1

Mixture of aroma compounds: Determination of partition coefficients in complex semi-solid matrices

Géraldine Savary , Elisabeth Guichard , Jean-Louis Doublier , Nathalie Cayot
Food Research International, 2006, 39 (3), pp.372-379. ⟨10.1016/j.foodres.2005.09.002⟩
Article dans une revue hal-02507723v1

Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices

Marie-Angeles Pozo-Bayon , Elisabeth Guichard , Nathalie Cayot
Food Chemistry, 2006, 99 (2), pp.416-423
Article dans une revue hal-02653912v1

Mechanisms of extraction of aroma compounds from foods, using absorbents. Effect of various parameters

Alice Nongonierma , Philippe Cayot , Jean-Luc Le Quéré , Mark Springett , Nathalie Cayot
Food Reviews International, 2006, 22 (1), pp.51-94. ⟨10.1080/87559120500379951⟩
Article dans une revue hal-02664217v1

Flavor Control in Baked Cereal Products

Maria-Angeles Pozo-Bayon , Elisabeth E. Guichard , Nathalie Cayot
Food Reviews International, 2006, 22 (4), pp.335-379. ⟨10.1080/87559120600864829⟩
Article dans une revue hal-03007576v1

Flavour release from poly saccharide gels : different approaches for the determination of kinetic parameters

Alexandre Juteau , Nathalie Cayot , Claire Chabanet , J.L. Doublier , E. Guichard
Trends in Food Science and Technology, 2004, 15, pp.394-402
Article dans une revue hal-02681059v1

Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters

Alexandre Juteau , Nathalie Cayot , Claire Chabanet , Jean Louis Doublier , Elisabeth E. Guichard
Trends in Food Science and Technology, 2004, 15 (7-8), pp.394-402. ⟨10.1016/j.tifs.2003.12.002⟩
Article dans une revue hal-03007677v1

Release of isoamyl acetate from starch pastes of various structures : thermodynamic and kinetic parameters

Nathalie Cayot , F. Pretot , J.L. Doublier , J.M. Meunier , E. Guichard
Journal of Agricultural and Food Chemistry, 2004, 52, pp.5436-5442
Article dans une revue hal-02673016v1

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Gaëlle Arvisenet , Andrée Voilley , Nathalie Cayot
Journal of Agricultural and Food Chemistry, 2002, 50 (25), pp.7345-7349. ⟨10.1021/jf020532u⟩
Article dans une revue hal-02194996v1

Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices

Gaëlle Arvisenet , Patricia Le Bail , Andrée Voilley , Nathalie Cayot
Journal of Agricultural and Food Chemistry, 2002, 50, pp.7088-7093
Article dans une revue hal-02676215v1

Influence of aroma compounds on large deformation properties of starch-based systems during aging

Gaëlle Arvisenet , Nathalie Cayot
Journal of Texture Studies, 2001, 32 (3), pp.185-203. ⟨10.1111/j.1745-4603.2001.tb01043.x⟩
Article dans une revue hal-02195014v1

Influence of aroma compounds on the mechanical properties of starch-based food systems

Nathalie Cayot , C. Lafarge , Gaëlle Arvisenet , Claude Taisant
Journal of Texture Studies, 2000, 31 (3), pp.297-313. ⟨10.1111/j.1745-4603.2000.tb00292.x⟩
Article dans une revue hal-02195034v1

Flavouring ratios and partition coefficients for isoamyl acetate in various starch-based food matrices

Nathalie Cayot , Claude Taisant , Gaëlle Arvisenet , Jean-Marie J.-M. Meunier , Andrée Voilley
Sciences des aliments = Food science : an international journal of food science and technology, 2000, 20 (6), pp.561-574. ⟨10.3166/sda.20.561-574⟩
Article dans une revue hal-02195060v1

Release and Perception of Isoamyl Acetate from a Starch-Based Food Matrix

Nathalie Cayot , Claude Taisant , Andrée Voilley
Journal of Agricultural and Food Chemistry, 1998, 46 (8), pp.3201-3206. ⟨10.1021/jf9800108⟩
Article dans une revue hal-03007808v1

Chickpea flour and proteins : Recent data and developping food applications

Nathalie Cayot , A. Olsson
Industries Alimentaires et Agricoles, 1997, 114 (1-2), pp.20-30
Article dans une revue hal-03007885v1

Blue cheese taste intensification in process cheese products

Samuel Lubbers , Nathalie Cayot , Claude Taisant
Sciences des aliments = Food science : an international journal of food science and technology, 1997, 17, pp.393-402
Article dans une revue hal-03007838v1

Dynamic modelling for a twin screw food extruder: Analysis of the dynamic behaviour through process variables

Nathalie Cayot , Bounie D , H. Baussart
Journal of Food Engineering, 1995, 25 (2), pp.245-260. ⟨10.1016/0260-8774(94)00028-8⟩
Article dans une revue hal-03007955v1

Model identification in extrusion cooking

Nathalie Cayot , Bounie D , H. Baussart
Journal of Food Engineering, 1991, 2 (3), pp.140-145. ⟨10.1016/0956-7135(91)90082-8⟩
Article dans une revue hal-03007982v1

Freeze-thaw stability of konjac glocomannane-potato starch gels: stability from macroscopic to microscopic scale, using image processing

Céline Lafarge , Nathalie Cayot , Lucie Ribourg , Ludovic Journaux , Aline Bonnotte
5th IIR International Conference on Sustainability and the Cold Chain., Apr 2018, Beijing, China. ⟨10.18462/iir.iccc.2018.0018⟩
Communication dans un congrès hal-02448206v1

Impact of oxydoreduction potential on biosynthesis of volatile compounds in acid skim milk gel: identification and quantification

Florence Martin , Karine Gourrat Pernin , Rémy Cachon , Nathalie Cayot
12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service, Pays service., Jul 2008, Interlaken, Switzerland
Communication dans un congrès hal-02756078v1

Flavor release from complex food systems

Andrée Voilley , Nathalie Cayot
ICEF 10, International Congress on Engineering and Food, Apr 2008, Viña del Mar, Chile
Communication dans un congrès hal-03008887v1

Flavors and their interaction with food structure

Nathalie Cayot
Congress on Innovations in Traditional Foods, Sep 2007, Vienne, Austria
Communication dans un congrès hal-03008051v1

Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach

Géraldine Savary , Etienne Semon , Céline Lafarge , Jean Louis Doublier , Nathalie Cayot
International Congress on Bioprocesses in Food Industries (ICBF), Jun 2006, Patras, Greece. 1p
Communication dans un congrès hal-02815565v1

Sensory quality of traditional foods

Nathalie Cayot
Congress on Innovations in Traditional Foods, Oct 2005, Valence, Spain. ⟨10.1016/j.foodchem.2006.10.016⟩
Communication dans un congrès hal-02819800v1

Physicochemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices

Gaëlle Arvisenet , Nathalie Cayot , Andrée Voilley
10. Weurman flavour research symposium, Jun 2003, Beaune, France
Communication dans un congrès hal-02762730v1

Physico-chemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices

Gaëlle Arvisenet , Nathalie Cayot , Andrée Voilley
10th Weurman Flavour Research Symposium, Oct 2002, Beaune, France. pp.51-54
Communication dans un congrès hal-02274546v1
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Effect of microbial strains on hexanal

Estelle Fischer , Nathalie Cayot , Rémy Cachon
27th International ICFMH Conférence FoodMicro 2022, Aug 2022, Athènes, Greece.
Poster de conférence hal-03780236v1
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Potential of microorganisms to decrease the "beany" off-flavor

Estelle Fischer , Nathalie Cayot , Rémy Cachon
23ème colloque du Club des Bactéries Lactiques, Jun 2022, Rennes, France
Poster de conférence hal-03687346v1
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Impact of ageing on pea protein volatile compounds and correlation with odor

Estelle Fischer , Rémy Cachon , Nathalie Cayot
XVI Weurman symposium, May 2021, Online, France. 2021
Poster de conférence hal-03687387v1
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L'arôme du cassis

Sandy Pagès-Hélary Pagès-Hélary , Nathalie Cayot
Journée des doctorants, Sep 2019, Dijon, France
Poster de conférence hal-02418724v1

Influence of the composition and the structure of fruit preparations on the aroma release and diffusion

Géraldine Savary , Elisabeth Guichard , Jean Louis Doublier , Nathalie Cayot , Jean-Louis Doublier
13. World Congress of Food Science and Technology "Food is Life", IUFOST XIIIth Congress, Jul 2006, Nantes, France. 2006, IUFoST 2006
Poster de conférence hal-03593208v1

Instrumental and sensory evaluation of the retention of aroma compounds, alone or in blends, by starchy products

Gaëlle Arvisenet , Catherine Dacremont , Nathalie Cayot , . Inra
4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001
Poster de conférence hal-02826786v1

Chapter 7. Physico-chemical properties of konjac glucomannan

Patricia Le Bail , Céline Lafarge , Nathalie Cayot
Konjac Glucomannan: Production, Processing, and Functional Applications, CRC Press, 19p, 2020, 9781138367173
Chapitre d'ouvrage hal-03008922v1

Chapitre 11: Goût des ingrédients et des produits cosmétiques

Nathalie Cayot
Matières premières cosmétiques : Ingrédients sensoriels. Volume 1, Le toucher, la vision, le goût, Tec & Doc (Editions), pp.243-267, 2020, 9782490639175
Chapitre d'ouvrage hal-03009855v1

Chapitre 15: le goût des ingrédients et des produits cosmétiques

Nathalie Cayot
Matières premières cosmétiques : Ingrédients sensoriels, Tec & Doc (Editions), pp.324-344, 2017, 978-2-7430-2249-5
Chapitre d'ouvrage hal-03009874v1

Chapter 94 - The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food

Elias Bou-Maroun , Charlotte Cartier , Geoffroy Cabio’ch , Céline Lafarge , Hélène Labouré
Flavour Science, Academic Press, pp.507-511, 2014, 9780128067826. ⟨10.1016/B978-0-12-398549-1.00094-5⟩
Chapitre d'ouvrage hal-02142502v1
Image document

Part B, chapter 7: Food flavors

Nathalie Cayot
Stephan Drusch and Kirsi Jouppila. Physical Chemistry for Food Scientists, Springer, pp.1-33, 2014
Chapitre d'ouvrage hal-03395335v1

Instrumental assessment of the sensory quality of dairy products

Jean-Luc Le Quéré , Nathalie Cayot
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⟩
Chapitre d'ouvrage hal-01182878v1

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

Florence F. Martin , Bruno Ebel , C Rojas , Patrick Gervais , Nathalie Cayot
Lactic Acid Bacteria :R & D for Food, Health and Livestock Purposes, IntechOpen, pp.73-94, 2013, 980-953-307-278-9. ⟨10.5772/51137⟩
Chapitre d'ouvrage hal-03019195v1

Chapter 6: Iron fortification of milk and dairy products

Philippe Cayot , Tatiana Guzun Guzun-Cojocaru , Nathalie Cayot
Handbook of Food Fortification and Health, Springer New York, pp.75-89, 2013, 978-1-4614-7075-5
Chapitre d'ouvrage hal-03009934v1

Rôle des différents constituants d'un aliment dans le comportement des composés d'arôme

Anne Meynier , Nathalie Cayot , Patricia Le Bail , Elisabeth Guichard
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
Chapitre d'ouvrage hal-02807634v1

Rheological Properties and Flavor Release

Nathalie Cayot
Leo M.L. Nollet, Fidel Toldra. Sensory Analysis of Foods of Animal Origin, CRC Press, pp.353-368, 2010, 9781439847954
Chapitre d'ouvrage hal-03020138v1