Skip to Main content
Number of documents

7

Sandy Pages-Helary


Conference papers2 documents

  • Sandy Pagès-Hélary, Elisabeth Guichard, Francis Canon. Is aroma release affected by salivary composition ?. 14th Weurman Flavour Research Symposium, Sep 2014, Cambridge, United Kingdom. ⟨hal-02454497⟩
  • Francis Canon, Sandy Pagès-Hélary, Elisabeth Guichard. In nose concentration of aroma compounds is modified by salivary protein composition and saliva stimulation. 24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO), Sep 2014, Dijon, France. ⟨hal-01512394⟩

Poster communications3 documents

  • Sandy Pagès-Hélary, Nathalie Cayot. L'arôme du cassis. Journée des doctorants, Sep 2019, Dijon, France. ⟨hal-02418724⟩
  • Sandy Pagès-Hélary, Elisabeth Guichard, Francis Canon. Mucin and α-amylase, the main salivary proteins, impact on aroma release. 9ème Congrès International Goût-Nutrition-Santé, Apr 2014, Dijon, France. ⟨hal-02454472⟩
  • Sandy Pagès-Hélary, Elisabeth Guichard, Francis Canon. 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. ⟨hal-01526267⟩

Book sections1 document

  • Sandy Pagès-Hélary, Elisabeth Guichard, Francis Canon. 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. ⟨hal-01182847⟩

Theses1 document

  • Sandy Pagès-Hélary. Libération en bouche des molécules de la flaveur : influence des composés salivaires au niveau macroscopique et moléculaire. Alimentation et Nutrition. Université de Bourgogne, 2014. Français. ⟨NNT : 2014DIJOS055⟩. ⟨tel-01134143⟩