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SP
Sandy Pagès-Hélary
16
Documents
Identifiants chercheurs
- sandy-pages-helary
- IdRef : 184451450
- 0000-0002-3852-8121
Présentation
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In nose concentration of aroma compounds is modified by salivary protein composition and saliva stimulation24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO), Sep 2014, Dijon, France
Communication dans un congrès
hal-01512394v1
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Is aroma release affected by salivary composition ?14th Weurman Flavour Research Symposium, Sep 2014, Cambridge, United Kingdom
Communication dans un congrès
hal-02454497v1
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L'arôme du cassisJournée des doctorants, Sep 2019, Dijon, France
Poster de conférence
hal-02418724v1
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Impact of the main salivary proteins on aroma release10. European Symposium on Saliva, May 2014, Egmond aan Zee, Netherlands
Poster de conférence
hal-02916406v1
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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
Poster de conférence
hal-01526267v1
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Mucin and α-amylase, the main salivary proteins, impact on aroma release9ème Congrès International Goût-Nutrition-Santé, Apr 2014, Dijon, France
Poster de conférence
hal-02454472v1
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Mucin and α-amylase, the main salivary proteins, impact on aroma release9.congrès international Goût nutrition santé, 2014, Dijon, France. 1 p., 2014
Poster de conférence
hal-02793691v1
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Does saliva modify the volatility of aroma compounds?Poster de conférence hal-02808025v1 |
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
Chapitre d'ouvrage
hal-01182847v1
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Point sur le projet "Pérennité et développement de la filière cassis en Bourgogne"2020, pp.1-14
Autre publication scientifique
hal-03687317v1
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Libération en bouche des molécules de la flaveur : influence des composés salivaires au niveau macroscopique et moléculaireAlimentation et Nutrition. Université de Bourgogne, 2014. Français. ⟨NNT : 2014DIJOS055⟩
Thèse
tel-01134143v1
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