Thierry Thomas-Danguin

Charlotte Sinding, Christopher Aveline, Marie-Claude Brindisi, Thierry Thomas-Danguin. Flaveur et obésité. Cahiers de Nutrition et de Diététique, Elsevier Masson, 2022, 57 (2), pp.128-138. ⟨10.1016/j.cnd.2022.02.001⟩. ⟨hal-03711830⟩

G. Coureaud, Thierry Thomas-Danguin, Sandoz J.C.. Biological constraints on configural odour mixture perception. Journal of Experimental Biology, The Company of Biologists, 2022, 225 (6), ⟨10.1242/jeb.242274⟩. ⟨hal-03736357⟩

Aline Robert-Hazotte, Philippe Faure, Franck Ménétrier, Mireille Folia, Mathieu Schwartz, et al.. Nasal Odorant Competitive Metabolism Is Involved in the Human Olfactory Process. Journal of Agricultural and Food Chemistry, American Chemical Society, 2022, 70 (27), pp.8385-8394. ⟨10.1021/acs.jafc.2c02720⟩. ⟨hal-03728119⟩

K. Ohla, M.G. Veldhuizen, T. Green, M.E. Hannum, A.J. Bakke, et al.. A follow-up on quantitative and qualitative olfactory dysfunction and other symptoms in patients recovering from COVID-19 smell loss. Rhinology, International and European Rhinologic Societies, 2022, 60 (3), pp.207-217. ⟨10.4193/Rhin21.415⟩. ⟨hal-03744827⟩

G. Coureaud, Thierry Thomas-Danguin, Jean-Christophe Sandoz, Donald Wilson. Biological constraints on configural odour mixture perception. Journal of Experimental Biology, The Company of Biologists, 2022, 225 (6), pp.jeb242274. ⟨10.1242/jeb.242274⟩. ⟨hal-03610253⟩

Yue Ma, Noëlle Béno, Ke Tang, Yuanyi Li, Marie Simon, et al.. Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan. Food Chemistry, Elsevier, 2022, 388, pp.132991. ⟨10.1016/j.foodchem.2022.132991⟩. ⟨hal-03713076⟩

Guillaume Buiret, Thierry Thomas-Danguin, Gilles Feron. Metallic taste prevalence in patients treated for cancer: a systematic literature review and meta-analysis. Supportive Care in Cancer, Springer Verlag (Germany), In press, ⟨10.1007/s00520-022-06904-y⟩. ⟨hal-03615562⟩

Yue Ma, Ke Tang, Yan Xu, Thierry Thomas-Danguin. A dataset on odor intensity and odor pleasantness of 222 binary mixtures of 72 key food odorants rated by a sensory panel of 30 trained assessors. Data in Brief, Elsevier, 2021, 36, pp.107143. ⟨10.1016/j.dib.2021.107143⟩. ⟨hal-03257098⟩

Spiro Khoury, Volker Gudziol, Stéphane Grégoire, Stéphanie Cabaret, Susanne Menzel, et al.. Lipidomic profile of human nasal mucosa and associations with circulating fatty acids and olfactory deficiency. Scientific Reports, Nature Publishing Group, 2021, 11 (1), pp.16771. ⟨10.1038/s41598-021-93817-1⟩. ⟨hal-03325703⟩

Valentina Parma, Kathrin Ohla, Maria G Veldhuizen, Masha Niv, Christine E. Kelly, et al.. Corrigendum to: More than smell. COVID-19 is associated with severe impairment of smell, taste, and chemesthesis. Chemical Senses, Oxford University Press (OUP), 2021, 46, pp.bjab050. ⟨10.1093/chemse/bjab050⟩. ⟨hal-03525901⟩

Marion Emorine, Chantal Septier, Christophe Martin, Sylvie Cordelle, Etienne Sémon, et al.. Salt and aroma compound distributions influence flavour release and temporal perception while eating hot-served flans. Molecules, MDPI, 2021, 26 (5), pp.1300. ⟨10.3390/molecules26051300⟩. ⟨hal-03171942⟩

Elisabeth Guichard, Thierry Thomas-Danguin, Solange Buchin, Bruno Perret, Hervé Guillemin, et al.. Compilation of data on model cheeses composition, rheological and sensory properties, from six research projects exported from the BaGaTel database. Data in Brief, Elsevier, 2021, 36, pp.106971. ⟨10.1016/j.dib.2021.106971⟩. ⟨hal-03197788⟩

Yue Ma, Ke Tang, Yan Xu, Thierry Thomas-Danguin. Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants. Food Chemistry, Elsevier, 2021, 353, pp.129483. ⟨10.1016/j.foodchem.2021⟩. ⟨hal-03191389⟩

Ting Zhou, Yunzi Feng, Thierry Thomas-Danguin, Mouming Zhao. Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study. Food Chemistry, Elsevier, 2021, 335, pp.127664. ⟨10.1016/j.foodchem.2020.127664⟩. ⟨hal-02925042⟩

Marine Mas, Claire Chabanet, Charlotte Sinding, Thierry Thomas-Danguin, Marie-Claude Brindisi, et al.. Olfactory capabilities towards food and non-food odours in men and women of various weight statuses. Chemosensory Perception, Springer Verlag, 2021, https://doi.org/10.1007/s12078-021-09294-3. ⟨10.1007/s12078-021-09294-3⟩. ⟨hal-03426385⟩

Elisabeth Guichard, Thierry Thomas-Danguin, Solange Buchin, Bruno Perret, Hervé Guillemin, et al.. Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database. International Dairy Journal, Elsevier, 2021, 118, pp.105039. ⟨10.1016/j.idairyj.2021.105039⟩. ⟨hal-03171756⟩

Charlotte Sinding, Henri Thibault, Thomas Hummel, Thierry Thomas-Danguin. Odor-induced saltiness enhancement: Insights into the brain chronometry of flavor perception. Neuroscience, Elsevier - International Brain Research Organization, 2021, 452, pp.126-137. ⟨10.1016/j.neuroscience.2020.10.029⟩. ⟨hal-03031862⟩

Charlotte Sinding, Thomas Hummel, Noëlle Béno, John Prescott, Moustafa Bensafi, et al.. Configural memory of a blending aromatic mixture reflected in activation of the left orbital part of the inferior frontal gyrus. Behavioural Brain Research, Elsevier, 2021, 402, pp.113088. ⟨10.1016/j.bbr.2020.113088⟩. ⟨hal-03367288⟩

Gérard Coureaud, Chloé Letagneaux, Thierry Thomas-Danguin, Sébastien Romagny. Developmental changes in elemental and configural perception of odor mixtures in young rabbits. Developmental Psychobiology, Wiley, 2020, 62 (4), pp.471-483. ⟨10.1002/dev.21929⟩. ⟨hal-02335139⟩

Anne Tromelin, Florian Koensgen, Karine Audouze, Elisabeth E. Guichard, Thierry Thomas-Danguin. Exploring the Characteristics of an Aroma-Blending Mixture by Investigating the Network of Shared Odors and the Molecular Features of Their Related Odorants. Molecules, MDPI, 2020, 25 (13), ⟨10.3390/molecules25133032⟩. ⟨hal-02904635⟩

Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, et al.. Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms. Chemical Senses, Oxford University Press (OUP), 2020, 46, pp.bjaa081. ⟨10.1093/chemse/bjaa081⟩. ⟨hal-03367315⟩

Theresa White, Thierry Thomas-Danguin, Jonas Olofsson, Gesualdo Zucco, John Prescott. Thought for food: Cognitive influences on chemosensory perceptions and preferences. Food Quality and Preference, Elsevier, 2020, 79, pp.103776. ⟨10.1016/j.foodqual.2019.103776⟩. ⟨hal-02566922⟩

Marie-Anne Wycke, G. Coureaud, Thierry Thomas-Danguin, Jean-Christophe Sandoz. Configural perception of a binary olfactory mixture in honey bees, as in humans, rodents and newborn rabbits. Journal of Experimental Biology, The Company of Biologists, 2020, 223 (21), pp.jeb227611. ⟨10.1242/jeb.227611⟩. ⟨inserm-03007695⟩

Elisabeth Guichard, Carmen Barba, Thierry Thomas-Danguin, Anne Tromelin. Multivariate statistical analysis and odour-taste network to reveal odour-taste associations. Journal of Agricultural and Food Chemistry, American Chemical Society, 2020, 68 (38), pp.10318-10328. ⟨10.1021/acs.jafc.9b05462⟩. ⟨hal-02617715⟩

Valentina Parma, Kathrin Ohla, Maria G Veldhuizen, Masha Niv, Christine E. Kelly, et al.. More than smell. COVID-19 is associated with severe impairment of smell, taste, and chemesthesis. Chemical Senses, Oxford University Press (OUP), 2020, 45 (7), pp.609-622. ⟨10.1093/chemse/bjaa041⟩. ⟨hal-02911030⟩

Denis Pierron, Veronica Pereda-Loth, Marylou Mantel, Maëlle Moranges, Emmanuelle Bignon, et al.. Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness. Nature Communications, Nature Publishing Group, 2020, 11 (1), pp.5152. ⟨10.1038/s41467-020-18963-y⟩. ⟨hal-02978603⟩

Angélique Villière, Ronan Symoneaux, David Roche, Aïda Eslami, Nathalie Perrot, et al.. Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O. Data in Brief, Elsevier, 2019, 24, pp.103725. ⟨10.1016/j.dib.2019.103725⟩. ⟨hal-02058685⟩

Thierry Thomas-Danguin, Elisabeth Guichard, Christian Salles. Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review. Food and Function, Cambridge : Royal Society of Chemistry, 2019, 10 (9), pp.5269-5281. ⟨10.1039/C8FO02006J⟩. ⟨hal-02618463⟩

Thierry Thomas-Danguin, Charlotte Sinding, Elisabeth Guichard. Stratégies permettant de compenser les pertes organoleptiques associées à la reformulation des aliments dans un objectif nutritionnel. Innovations Agronomiques, INRAE, 2019, 78 (2019), pp.27-40. ⟨10.15454/c26a-xx41⟩. ⟨hal-02624067⟩

Rallou Thomopoulos, Cédric Baudrit, Nadia Boukhelifa, Rachel Boutrou, Patrice Buche, et al.. Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances. Food Engineering Reviews, Springer, 2019, 11 (1), pp.44-60. ⟨10.1007/s12393-018-9186-x⟩. ⟨hal-01993348⟩

Gérard Coureaud, Gloria Fleming, Thierry Thomas-Danguin, Donald A. Wilson. Abstract - Cross-species configural perception of binary odor mixtures.. Chemical Senses, Oxford University Press (OUP), 2018, 43 (7), pp.e1173. ⟨hal-02395728⟩

Thierry Thomas-Danguin. Nutrition : des arômes pourraient très bien remplacer le sel. Science et Vie, 2018. ⟨hal-03695132⟩

Sébastien Romagny, Gérard G. Coureaud, Thierry Thomas-Danguin. Key odorants or key associations? Insights into elemental and configural odour processing. Flavour and Fragrance Journal, Wiley, 2018, 33 (1), pp.97-105. ⟨10.1002/ffj.3429⟩. ⟨hal-02106630⟩

Carmen Barba, Thierry Thomas-Danguin, Elisabeth Guichard. Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice. LWT - Food Science and Technology, Elsevier, 2017, 85 (Part B), pp.334 - 344. ⟨10.1016/j.lwt.2016.09.015⟩. ⟨hal-01686655⟩

Rachel Schoumacker, Christophe Martin, Thierry Thomas-Danguin, Elizabeth Guichard, Jean-Luc Le Quéré, et al.. Fat perception in cottage cheese: The contribution of aroma and tasting temperature. Food Quality and Preference, Elsevier, 2017, 56 (Part B), pp.241 - 246. ⟨10.1016/j.foodqual.2016.04.003⟩. ⟨hal-01428663⟩

Maiken Thomsen, Thibaut Dosne, Noëlle Béno, Claire Chabanet, Elisabeth Guichard, et al.. Combination of odour-stimulation tools and surface response methodology for odour recombination studies. Flavour and Fragrance Journal, Wiley, 2017, 32 (3), pp.196-206. ⟨10.1002/ffj.3376⟩. ⟨hal-01528070⟩

Nanette Y. Schneider, Frédérique Datiche, Donald A. Wilson, Vincent Gigot, Thierry Thomas-Danguin, et al.. Brain processing of a configural vs elemental odor mixture in the newborn rabbit. Brain Structure and Function, Springer Verlag, 2016, 221 (5), pp.2527 - 2539. ⟨10.1007/s00429-015-1055-2⟩. ⟨hal-01392635⟩

Syarifuddin Adiansyah, Chantal Septier, Christian Salles, Thierry Thomas-Danguin. Reducing salt and fat while maintaining taste: An approach on a model food system. Food Quality and Preference, Elsevier, 2016, 48 (Part A), pp.59-69. ⟨10.1016/j.foodqual.2015.08.009⟩. ⟨hal-01220739⟩

Fouzia El Mountassir, Christine Belloir, Loïc Briand, Thierry Thomas-Danguin, Anne-Marie Le Bon. Encoding odorant mixtures by human olfactory receptors. Flavour and Fragrance Journal, Wiley, 2016, 31 (5), pp.400 - 407. ⟨10.1002/ffj.3331⟩. ⟨hal-01395105⟩

Christophe Martin, Rachel Schoumacker, Doris Bourjade, Thierry Thomas-Danguin, Elisabeth Guichard, et al.. Sensory properties linked to fat content and tasting temperature in cottage cheese. Dairy Science & Technology, EDP sciences/Springer, 2016, 96 (5), pp.735 - 746. ⟨10.1007/s13594-016-0301-6⟩. ⟨hal-01399975⟩

Aurélie Loison-Bou Maroun, Ronan Symoneaux, Pascale Deneulin, Thierry Thomas-Danguin, Christine Fant, et al.. Exemplarity measurement and estimation of the level of interjudge agreement for two categories of French red wines. Food Quality and Preference, Elsevier, 2015, 40 (Part A), pp.240-251. ⟨10.1016/j.foodqual.2014.10.001⟩. ⟨hal-01212572⟩

P. Piriou, R. Devesa, Sabine Puget, Thierry Thomas-Danguin, F. Zraick. Evidence of regional differences in chlorine perception by consumers: sensitivity differences or habituation?. Journal of Water Supply: Research and Technology - AQUA, IWA Publishing, 2015, 64 (7), pp.783-792. ⟨10.2166/aqua.2014.097⟩. ⟨hal-01517921⟩

Sébastien Romagny, Thierry Thomas-Danguin, Gérard Coureaud. Configural processing of odor mixture: Does the learning of elements prevent the perception of configuration in the newborn rabbit?. Physiology & behavior, Elsevier, 2015, 142, pp.161-169. ⟨10.1016/j.physbeh.2015.02.019⟩. ⟨hal-01213160⟩

Charlotte Sinding, Gérard Coureaud, Boris Bervialle, Christophe Martin, Benoist Schaal, et al.. Experience shapes our odor perception but depends on the initial perceptual processing of the stimulus. Attention, Perception, and Psychophysics, Springer Verlag, 2015, 77 (5), pp.1794-1806. ⟨10.3758/s13414-015-0883-8⟩. ⟨hal-01213155⟩

Marion Emorine, Chantal Septier, Isabelle Andriot, Christophe Martin, Christian Salles, et al.. Combined heterogeneous distribution of salt and aroma in food enhances salt perception. Food and Function, Cambridge : Royal Society of Chemistry, 2015, 6 (5), pp.1449-1459. ⟨10.1039/C4FO01067A⟩. ⟨hal-01205628⟩

Sébastien Romagny, Thierry Thomas-Danguin, Gérard Coureaud. Newborn rabbit perception of 6-odorant mixtures depends on configural processing and number of familiar elements. PLoS ONE, Public Library of Science, 2014, 9 (9), pp.1-10. ⟨10.1371/journal.pone.0107560⟩. ⟨hal-01187038⟩

Thierry Thomas-Danguin, Charlotte Sinding, Sébastien Romagny, Fouzia El Mountassir, Boriana Atanasova, et al.. The perception of odor objects in everyday life: a review on the processing of odor mixtures. Frontiers in Psychology, Frontiers Media, 2014, 5, ⟨10.3389/fpsyg.2014.00504⟩. ⟨hal-02634353⟩

Gérard Coureaud, Thierry Thomas-Danguin, Donald A. Wilson, Guillaume Ferreira. Neonatal representation of odour objects: distinct memories of the whole and its parts. Proceedings of the Royal Society B: Biological Sciences, Royal Society, The, 2014, 280 (1789), 8 p. ⟨10.1098/rspb.2013.3319⟩. ⟨hal-01214144⟩

Marion Emorine, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. Ham particle size influences saltiness perception in flans. Journal of Food Science, Wiley, 2014, 79 (4), pp.S693 - S696. ⟨10.1111/1750-3841.12399⟩. ⟨hal-01211072⟩

Maiken Thomsen, Karine Gourrat, Thierry Thomas-Danguin, Elisabeth Guichard. Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods. Food Research International, Elsevier, 2014, 62, pp.561 - 571. ⟨10.1016/j.foodres.2014.03.068⟩. ⟨hal-01211999⟩

Marion Emorine, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability. Food Research International, Elsevier, 2013, 51 (2), pp.641-647. ⟨10.1016/j.foodres.2013.01.006⟩. ⟨hal-00879068⟩

Charlotte Sinding, Thierry Thomas-Danguin, Adeline Chambault, Noëlle Béno, Thibaut Dosne, et al.. Rabbit neonates and human adults perceive a blending 6-component odor mixture in a comparable manner.. PLoS ONE, Public Library of Science, 2013, 8 (1), pp.e53534. ⟨10.1371/journal.pone.0053534⟩. ⟨hal-00823179⟩

Thierry Thomas-Danguin, Genica Lawrence, Marion Emorine, Nizar Nasri, Lauriane Boisard, et al.. Strategies to enhance saltiness in food involving cross modal interactions. Abstracts of Papers of the American Chemical Society, American Chemical Society, 2013, 245, pp.Meeting Abstract: 321-AGFD. ⟨hal-00878711⟩

Nizar Nasri, Chantal Septier, Noëlle Béno, Christian Salles, Thierry Thomas-Danguin. Enhancing salty taste through odour-taste-taste interactions: Influence of odour intensity and salty tastants' nature. Food Quality and Preference, Elsevier, 2013, 28 (1), pp.134-140. ⟨10.1016/j.foodqual.2012.07.004⟩. ⟨hal-00865942⟩

M.A. Chaput, Fouzia El Mountassir, Boriana Atanasova, Thierry Thomas-Danguin, Anne-Marie Le Bon, et al.. Interactions of odorants with olfactory receptors and receptor neurons match the perceptual dynamics observed for woody and fruity odorant mixtures. European Journal of Neuroscience, Wiley, 2012, 35 (3-4), pp.584-597. ⟨10.1111/j.1460-9568.2011.07976.x⟩. ⟨hal-02644699⟩

S. Barkat, Elodie Le Berre, Gérard Coureaud, Gilles Sicard, Thierry Thomas-Danguin. Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise.. Chemical Senses, Oxford University Press (OUP), 2012, 37 (2), pp.159-66. ⟨10.1093/chemse/bjr086⟩. ⟨hal-00723096⟩

Nicolas Poirier, Natacha Roudnitzky, Anne Brockhoff, Christine Belloir, Marie Maison, et al.. Efficient production and characterization of the sweet-tasting brazzein secreted by the yeast [i]Pichia pastoris[/i]. Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (39), pp.9807 - 9814. ⟨10.1021/jf301600m⟩. ⟨hal-01223562⟩

Charlotte Sinding, Thierry Thomas-Danguin, Guillemette Crépeaux, Benoist Schaal, Gérard Coureaud. Experience influences elemental and configural perception of certain binary odour mixtures in newborn rabbits.. Journal of Experimental Biology, The Company of Biologists, 2011, 214 (24), pp.4171-8. ⟨10.1242/jeb.063610⟩. ⟨hal-00788004⟩

Nizar Nasri, Noëlle Béno, Chantal Septier, Christian Salles, Thierry Thomas-Danguin. Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level. Food Quality and Preference, Elsevier, 2011, 22 (7), pp.678-682. ⟨10.1016/j.foodqual.2011.05.001⟩. ⟨hal-02647435⟩

Catherine Rouby, Thierry Thomas-Danguin, Michel Vigouroux, Gabriela Ciuperca, Tao Jiang, et al.. The lyon clinical olfactory test: validation and measurement of hyposmia and anosmia in healthy and diseased populations.. International Journal of Otolaryngology, Hindawi Publishing Corporation, 2011, 2011, pp.203805. ⟨10.1155/2011/203805⟩. ⟨hal-00788078⟩

Gérard Coureaud, David Gibaud, Elodie Le Berre, Benoist Schaal, Thierry Thomas-Danguin. Proportion of odorants impacts the configural versus elemental perception of a binary blending mixture in newborn rabbits.. Chemical Senses, Oxford University Press (OUP), 2011, 36 (8), pp.693-700. ⟨10.1093/chemse/bjr049⟩. ⟨hal-00824795⟩

Charlotte Sinding, Thierry Thomas-Danguin, Benoist Schaal, Gérard Coureaud. Processing of odour mixture complexity in newborn rabbits. Chemical Senses, Oxford University Press (OUP), 2011, 36 (1), pp.E63- E64. ⟨10.1093/chemse/bjq126⟩. ⟨hal-00719364⟩

Elodie Le Berre, Elodie Jarmuzek, Noëlle Béno, Patrick Etievant, John Prescott, et al.. Learning Influences the Perception of Odor Mixtures. Chemosensory Perception, Springer Verlag, 2010, 3 (3-4), pp.156-166. ⟨10.1007/s12078-010-9076-y⟩. ⟨hal-02666515⟩

Sabine Puget, Noëlle Béno, Claire Chabanet, Elisabeth Guichard, Thierry Thomas-Danguin. Tap water consumers differ from non-consumers in chlorine flavor acceptability but not sensitivity. Water Research, IWA Publishing/Elsevier, 2010, 44 (3), pp.956-964. ⟨10.1016/j.watres.2009.10.009⟩. ⟨hal-02659322⟩

Gérard Coureaud, Rachel Charra, Frédérique Datiche, Charlotte Sinding, Thierry Thomas-Danguin, et al.. A pheromone to behave, a pheromone to learn: the rabbit mammary pheromone.. Journal of Comparative Physiology A, Springer Verlag, 2010, 196 (10), pp.779-90. ⟨10.1007/s00359-010-0548-y⟩. ⟨hal-00761404⟩

Gérard Coureaud, Younes Hamdani, Benoit Schaal, Thierry Thomas-Danguin. Elemental and configural processing of odour mixtures in the newborn rabbit. Journal of Experimental Biology, The Company of Biologists, 2009, 212 (16), pp.2525-2531. ⟨10.1242/jeb.032235⟩. ⟨hal-02658754⟩

Guenhaël Sanz, Thierry Thomas-Danguin, El Hassan Hamdani, Claire Le Poupon, Loïc Briand, et al.. Odorant molecules and human olfactory receptor. Parfums Cosmétiques Actualités, 2009, 205 (1), pp.1-5. ⟨hal-02655865⟩

Genica G. Lawrence, Christian Salles, Chantal Septier, Johanneke Busch, Thierry Thomas-Danguin. Odour-taste interactions: a way to enhance saltiness in low-salt content solutions. Food Quality and Preference, Elsevier, 2009, 20 (3), pp.241-248. ⟨10.1016/j.foodqual.2008.10.004⟩. ⟨hal-02664760⟩

Thierry Thomas-Danguin, Akiko Ishii-Foret, Patrick Etievant, Boriana Atanasova. Le bouquet du vin : résultat d'une intégration sensorielle différente au nez et en bouche. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, Union nationale des oenologues France Bourgogne-Publications, 2009, 132 (Juillet), pp.53-55. ⟨hal-01543443⟩

Elodie Le Berre, Thierry Thomas-Danguin, Noëlle Béno, Gérard Coureaud, Patrick Etievant, et al.. Perceptual processing strategy and exposure influence the perception of odor mixtures. Chemical Senses, Oxford University Press (OUP), 2008, 33 (2), pp.193-199. ⟨10.1093/chemse/bjm080⟩. ⟨hal-01189293⟩

Guenhaël Sanz, Thierry Thomas-Danguin, El Hassan Hamdani, Claire Le Poupon, Loïc Briand, et al.. Relationships between molecular structure and perceived odor quality of ligands for a human olfactory receptor. Chemical Senses, Oxford University Press (OUP), 2008, 33 (7), pp.639-653. ⟨10.1093/chemse/bjn032⟩. ⟨hal-02668044⟩

Elodie Le Berre, Noëlle Béno, Akiko Ishii, Claire Chabanet, Patrick Etievant, et al.. Just noticeable differences in component concentrations modify the odor quality of a blending mixture. Chemical Senses, Oxford University Press (OUP), 2008, 33 (4), pp.389-395. ⟨10.1093/chemse/bjn006⟩. ⟨hal-02667951⟩

Gérard Coureaud, Thierry Thomas-Danguin, Elodie Le Berre, Benoist Schaal. Perception of odor blending mixtures in the newborn rabbit.. Physiology & behavior, Elsevier, 2008, 95 (1-2), pp.194-9. ⟨10.1016/j.physbeh.2008.05.018⟩. ⟨hal-00331734⟩

E. Leberre, Thierry Thomas-Danguin, N. Béno, Gérard Coureaud, Patrick Etiévant, et al.. Perceptual processing strategy and exposure influence the perception of odor mixtures. Chemical Senses, Oxford University Press (OUP), 2008, 33, pp.193-199. ⟨hal-00263552⟩

Akiko Ishii-Foret, Natacha Roudnitzky, Noëlle Béno, Moustafa Bensafi, Thomas Hummel, et al.. Synergy and masking in odor mixtures: an electrophysiological study of orthonasal vs. retronasal perception. Chemical Senses, Oxford University Press (OUP), 2008, 33 (6), pp.553-561. ⟨10.1093/chemse/bjn022⟩. ⟨hal-01137548⟩

Anne-Marie Le Bon, Anne Tromelin, Thierry Thomas-Danguin, Loïc Briand. Les récepteurs olfactifs et le codage des odeurs. Cahiers de Nutrition et de Diététique, Elsevier Masson, 2008, 43 (6), pp.282-288. ⟨hal-02667234⟩

Elodie Le Berre, Boriana Atanasova, Dominique Langlois, Patrick Etievant, Thierry Thomas-Danguin. Impact of ethanol on the perception of wine odorant mixtures. Food Quality and Preference, Elsevier, 2007, 18 (6), pp.901-908. ⟨10.1016/j.foodqual.2007.02.004⟩. ⟨hal-02667939⟩

Bénédicte Lorrain, Jordi Ballester, Thierry Thomas-Danguin, Jean Blanquet, Jean-Marie J.-M. Meunier, et al.. Selection of potential impact odorants and sensory validation of their importance in typical Chardonnay wines. Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (11), pp.3973-3981. ⟨10.1021/jf052350g⟩. ⟨hal-02663885⟩

Jordi Ballester, Thierry Thomas-Danguin, B. Lorrain, J. Blanquet, J.M. Meunier, et al.. Selection of potential impact odorants and attempts at sensory validation of their importance on Chardonnay wines typicality. Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54, pp.3973-3981. ⟨hal-00135274⟩

C. Rouby, Thierry Thomas-Danguin, G. Sicard, Manick Vigouroux, Tao Jiang, et al.. Influence du contexte semantique sur la performance d'identification d'odeurs. Psychologie Française, Elsevier Masson, 2005, 50, pp.225-239. ⟨hal-02678192⟩

Boriana Atanasova, Thierry Thomas-Danguin, D. Langlois, Sophie Nicklaus, Claire Chabanet, et al.. Perception of wine fruity and woody notes : influence of peri- threshold odorants. Food Quality and Preference, Elsevier, 2005, 16, pp.504-510. ⟨hal-02679532⟩

Boriana Atanasova, Thierry Thomas-Danguin, Claire Chabanet, D. Langlois, Sophie Nicklaus, et al.. Perceptual interactions in odour mixtures : odour quality in binary mixtures of woody and fruity wine odorants. Chemical Senses, Oxford University Press (OUP), 2005, 30 (3), pp.209-217. ⟨10.1093/chemse/bji016⟩. ⟨hal-02678678⟩

Boriana Atanasova, Thierry Thomas-Danguin, D. Langlois, Sophie Nicklaus, Patrick Etiévant. Perceptual interactions between fruity and woody notes of wine. Flavour and Fragrance Journal, Wiley, 2004, 19, pp.476-482. ⟨hal-02675897⟩

Thierry Thomas-Danguin, C. Rouby, G. Sicard, Manick Vigouroux, V. Farget, et al.. Development of the ETOC : a European test of olfactory capabilities. Rhinology, International and European Rhinologic Societies, 2003, 41, pp.142-151. ⟨hal-02681808⟩

Christopher Aveline, Cécile Leroy, Thierry Thomas-Danguin, Charlotte Sinding. Odour-induced taste enhancement in normal-weight and obese people. 16. Weurman flavour research symposium, Elisabeth Guichard, CSGA (Dijon, France); Jean-Luc Le Quéré, CSGA (Dijon, France), May 2021, Dijon (webinar), France. ⟨10.5281/zenodo.5518083⟩. ⟨hal-03625868⟩

Thierry Thomas-Danguin. The question of Organic Unity in Flavour: The whole is not equal to the sum of the parts. 16. Weurman Flavour Research Symposium, Elisabeth Guichard, CSGA (Dijon, France); Jean-Luc Le Quéré, CSGA (Dijon, France), May 2021, Dijon, France. ⟨hal-03253756⟩

Cécile Leroy, Jean-Marie Bonny, Thierry Thomas-Danguin, Sylvie Clerjon. The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices. 16. Weurman Flavour Research Symposium, CSGA INRAE Dijon, May 2021, Online, France. ⟨hal-03544148⟩

Anne Tromelin, Florian Koensgen, Marylène Rugard, Karine Audouze, Thierry Thomas-Danguin, et al.. Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixture. 16. Weurman Flavour Research Symposium, Elisabeth Guichard, CSGA (Dijon, France); Jean-Luc Le Quéré, CSGA (Dijon, France), May 2021, Dijon (webinar), France. ⟨10.5281/zenodo.5948755⟩. ⟨hal-03582946⟩

Thierry Thomas-Danguin. Less salt in food: science-tested strategies and the practices of consumers. Appetite for Innovation, Ingredients and processes for reducing salt, fat and sugar, Vitagora (France), Oct 2021, Virtuel, France. ⟨hal-03616222⟩

Thierry Thomas-Danguin. ApéroSens : Les sens du plaisir. Ramène Tes Sens. Festival de Sciences en ligne, 2021, Virtual meeting, France. ⟨hal-03670667⟩

Thierry Thomas-Danguin, Loïc Briand, Elisabeth Guichard. Can aroma compounds really improve the taste of sugar-reduced foods. The 3rd international Flavor and Fragrance conference, IFFC2019, Oct 2019, Vina del Mar, Chile. ⟨hal-02917427⟩

Thierry Thomas-Danguin, Alice Roche, Evelyne Lutton, Nathalie Mejean-Perrot. Towards the improvement of food flavour analysis: Modelling chemical and sensory data and expert knowledge integration. 12. Wartburg symposium on flavour chemistry and biology, May 2019, Eisenach, Germany. 17 p. ⟨hal-02788681⟩

Noëlle Béno, Aurélie Loison, Angélique Villière, Yves Y. Le Fur, Thierry Thomas-Danguin. Probe key-odorants in wine throught online GC/O recombination with olfactoscan. Macrowine 2018, May 2018, Zaragova, Spain. 6 p. ⟨hal-02786021⟩

Christian Salles, Carole Prost, Thierry Thomas-Danguin, Adiansyah Syarifuddin, Ana-Carolina Mosca, et al.. Salt, sugar and lipid reduction in solid foods; a summary of the main outcomes from PLEASURE and TERIFIQ FP7 Twin projects. 32. EFFoST international conference, Nov 2018, Nantes, France. ⟨hal-02790296⟩

Nathalie Perrot, Nadia Boukhelifa, Alberto Tonda, Thomas Chabin, Marc Barnabe, et al.. Human in the loop for modelling food and biological systems: a novel perspective coupling artificial intelligence and life science. 10. International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018. Eurosis, 2018., Apr 2018, Ghent, Belgium. pp.8. ⟨hal-02192521⟩

Elisabeth Guichard, Christian Salles, Thierry Thomas-Danguin. Utilisation d'arômes dans la reformulation d'aliments à teneur réduite en sel, gras, sucre pour renforcer la perception du salé, gras et/ou sucré. 18. journées de formulation, Dec 2017, Nice, France. 32 p. ⟨hal-02788911⟩

Thierry Thomas-Danguin, Charlotte Sinding, Sébastien Romagny, Maiken Thomsen, Elisabeth Guichard, et al.. Perception of odour mixtures: The next challenge in flavour analysis. 15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria. ⟨hal-02785805⟩

Thierry Thomas-Danguin, Christian Salles. Aroma compounds to rescue the taste of healthy foods and beverages. 252. American Chemical Society National Meeting & Exposition, American Chemical Society (ACS). USA., Aug 2016, Philadelphie, United States. ⟨hal-01581535⟩

Florian Koensgen, Thierry Thomas-Danguin, Charlotte Sinding, Elisabeth Guichard, Anne Tromelin. Pharmacophore study of a blending six-component odor mixture. Strasbourg summer school on chemoinformatics, Jun 2016, Strasbourg, France. 1 p. ⟨hal-01512002⟩

Carmen Barba, Karine Gourrat, Thierry Thomas-Danguin, Elisabeth Guichard. Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cryogenic focusing-gas chromatography mass spectrometry. 16. International Symposium on Olfaction and Electronic Noses (ISOEN 2015), Jun 2015, Dijon, France. 1 p. ⟨hal-01519335⟩

Rachel Schoumacker, Christophe Martin, Thierry Thomas-Danguin, Elisabeth Guichard, Jean-Luc Le Quéré, et al.. Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature. 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p. ⟨hal-01580695⟩

Noëlle Béno, Aurélie Loison-Bou Maroun, Angélique Villière, Yves Y. Le Fur, Thierry Thomas-Danguin. Olfactoscan device used to reveal aroma active compounds in pinot noir wines. 16. International Symposium on Olfaction and Electronic Noses (ISOEN 2015), Jun 2015, Dijon, France. 1 p. ⟨hal-01512071⟩

Carmen Barba, Karine Gourrat, Thierry Thomas-Danguin, Elisabeth Guichard. Identification of volatile compounds in fruit juices using stir bar sorptive extraction, headspace solid-phase microextraction and solvent-assisted flavor evaporation. Euro Food Chem 18, 2015, Madrid, Spain. 1 p. ⟨hal-01580731⟩

Adiansyah Adiansyah, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensation. SenseAsia 2014: the asian sensory and consumer research symposium, May 2014, Singapore, China. ⟨hal-01512118⟩

Juliana Iranpour, Sylvie Clerjon, Gil Morrot, Béatrice Claise, Betty Jean, et al.. How is salt taste intensity encoded within the human brain? The responses of BOLD fMRI using food models. 12. international conference on the applications of magnetic resonance in food science: defining food by magnetic resonance - FOODMR-2014, May 2014, Cesena, Italy. 1 p. ⟨hal-01594810⟩

Adiansyah Adiansyah, Chantal Septier, Patrick Mielle, Etienne Semon, Thierry Thomas-Danguin, et al.. Combining in vitro and in vivo approaches to model in-mouth flavour release and perception of dairy products. 28. EFFOST conference. Innovations in attractive and sustainable food for health, Nov 2014, Uppsala, Sweden. 1 p. ⟨hal-01580648⟩

Anne Tromelin, Claire Chabanet, Karine Audouze, Thierry Thomas-Danguin, Charlotte Sinding, et al.. In silico study of correspondences between odors descriptions linked to common features of aromas compounds. 4. Strasbourg summer school on chemoinformatics, Jun 2014, Strasbourg, France. 1 p. ⟨hal-01512063⟩

K. Pflug, Thomas Hummel, A. Arshamian, J. King, S. Ehrlich, et al.. Olfactory configural and elemental abilities in adults with autism. Clinical chemosensation 2014, Nov 2014, Dresden, Germany. 1 p. ⟨hal-01594690⟩

Nanette Y. Schneider, Frédérique Datiche, Guillaume Ferreira, Vincent Gigot, Thierry Thomas-Danguin, et al.. Activation of the newborn rabbit's olfactory bulb and piriform cortex by configural versus elemental odour mixture. 24. Annual Meeting of the European Chemoreception Research Organization (ECRO 2014), European Chemoreception Research Organization (ECRO). INT., Sep 2014, Dijon, France. 1 p., ⟨10.1093/chemse/bju073⟩. ⟨hal-01234395⟩

Thierry Thomas-Danguin, Sébastien Romagny, Gérard Coureaud. Both the number and perceptual quality of odorants control configural processing of odor mixture in human adults. 36. annual meeting - association for chemoreception sciences (AChemS XXXVI), 2014, NA, France. 1 p. ⟨hal-01512050⟩

Sébastien Romagny, Gérard Coureaud, Thierry Thomas-Danguin. The capacity of humans to perceive components in a configural senary mixture and its sub-mixtures. 24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO), Sep 2014, Dijon, France. 1 p. ⟨hal-01234394⟩

Adiansyah Adiansyah, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensation. 1. international PLEASURE conference "salt-sugar-lipids reduction", Jun 2014, La Rochelle, France. 1 p. ⟨hal-01512221⟩

Sébastien Romagny, Thierry Thomas-Danguin, Gérard Coureaud. Does the learning of elements prevent configural odor mixture perception in the newborn rabbit?. 36. annual meeting - association for chemoreception sciences (Achems), Apr 2014, Bonita Springs, FL, United States. 1 p. ⟨hal-01519314⟩

Syarifuddin Adiansyah, Chantal Septier, Thierry Thomas-Danguin. Taking advantage of aromas to optimize liking of low salt foods. Vitagora - 9. international taste-nutrition-health congress, 2014, Dijon, France. ⟨hal-01123155⟩

Adiansyah Adiansyah, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. Counterbalancing salt reduction with aromas and consequences on sensory acceptability: A study with real cheese. Vitagora - the 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p. ⟨hal-01571555⟩

Thierry Thomas-Danguin. Research group: Molecular interactions, in-mouth breakdown and flavour perception. 3. edition of Vitagora®'s innovation business event , Jun 2014, Dijon, France. ⟨hal-01580659⟩

Adiansyah Adiansyah, Thierry Thomas-Danguin, Chantal Septier, Christian Salles. Reducing salt and fat while maintaining taste: An approach on a model food system. 8. international Taste-nutrition-health congress, Vitagora. FRA., Mar 2013, Dijon, France. 1 p. ⟨hal-01512136⟩

Sébastien Romagny, Thierry Thomas-Danguin, Gérard Coureaud. Sentir différemment la même chose : approche comparative de la perception synthétique des mélanges chez le lapereau et l'Homme. SFECA 2013, Nov 2013, Dijon, France. 208 p. ⟨hal-01594363⟩

Charlotte Sinding, Gérard Coureaud, Noëlle Béno, Elodie Le Berre, Cornelia Hummel, et al.. Is the superior temporal sulcus involved in the reinforced configural processing of a binary odor mixture?. 35. annual meeting - association for chemoreception sciences (AChemS), Apr 2013, Huntington beach, California, United States. 1 p. ⟨hal-01594742⟩

Thierry Thomas-Danguin, Genica Lawrence, Marion Emorine, Nizar Nasri, Lauriane Boisard, et al.. Strategies to enhance saltiness in food involving cross modal interactions. 245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States. ⟨hal-01190692⟩

Christine Urbano, Thierry Thomas-Danguin, Eric Teillet, Pascal Schlich. What makes the taste of waters? What sensory methodology to address this question?. The 10th Pangborn Symposium, Aug 2013, Rio de Janeiro, Brazil. ⟨hal-00865406⟩

Genica Lawrence, Nizar Nasri, Marion Emorine, Lauriane Boisard, Elisabeth Guichard, et al.. Strategies to enhance saltiness in food involving cross modal interactions. ACS, Advances in the Generation and Integration of Food Sensation and Cognition, Apr 2013, Nouvelle-Orléans, Louisiane, United States. ⟨hal-01249023⟩

Thierry Thomas-Danguin, Genica Lawrence, Marion Emorine, Nizar Nasri, Lauriane Boisard, et al.. Strategies to enhance saltiness in food involving cross modal interactions. 5. World Congress on Stevia 2013 - Strategies to reduce sugar and salt, World Stevia Organization (WSO). INT., May 2013, Paris, France. 28 p. ⟨hal-01512082⟩

Charlotte Sinding, Gérard Coureaud, Noëlle Béno, Elodie Le Berre, Cornelia Hummel, et al.. Is the superior temporal sulcus involved in the reinforced configural processing of a binary odor mixture?. 35. annual meeting - association for chemoreception sciences (AChemS), Apr 2013, Huntington beach, California, United States. 2 p. ⟨hal-01572616⟩

Gérard Coureaud, Thierry Thomas-Danguin, Donald A. Wilson, Guillaume Ferreira. Evidence of neonatal memory of odor configuration. 35. annual meeting - association for chemoreception sciences (AChemS XXXV), Apr 2013, Huntington beach, California, United States. 2 p. ⟨hal-01572169⟩

Sébastien Romagny, Thierry Thomas-Danguin, Gérard Coureaud. How do rabbit newborns and human adults perceive the configuration in a 6-component blending odor mixture?. 35. annual meeting - association for chemoreception sciences (AChemS XXXV), Apr 2013, Huntington beach, California, United States. 1 p., ⟨10.1093/chemse/bjt036⟩. ⟨hal-01572617⟩

Charlotte Sinding, Gérard Coureaud, Noëlle Béno, Elodie Le Berre, C. Hummel, et al.. Perception of a blending odor mixture: an fMRI study in humans. 16th International Symposium on Olfaction and Taste (ISOT), Jun 2012, Stockholm, Sweden. ⟨hal-00746952⟩

Sébastien Romagny, Thierry Thomas-Danguin, Gérard Coureaud. Mélanges odorants : que Bugs Bunny perçoit-il de sa carotte ?. 44. congrès de la société française pour l'étude du comportement animal (SFECA), 2012, Saint-Etienne, France. 1 p. ⟨hal-01571565⟩

Gérard Coureaud, Charlotte Sinding, Noëlle Béno, A. Chambault, Thibaut Dosne, et al.. Configural perception of 6-odorant mixtures in newborn rabbits and human adults. 16th International Symposium on Olfaction and Taste (ISOT), Jun 2012, Stockholm, Sweden. ⟨hal-00787957⟩

Marion Emorine, Chantal Septier, Sarah Mohammedi, Romain Paladino, Thierry Thomas-Danguin, et al.. Initial dominance of salty taste increases saltiness in heterogeneous food products. 5. conference on Sensory and consumer research (EuroSense), Sep 2012, Bern, Switzerland. 1 p. ⟨hal-01594343⟩

Sébastien Romagny, Gérard Coureaud, Thierry Thomas-Danguin. Response to all after conditioning to parts of the whole: a case of configural perception in the newborn rabbit. 16th International Symposium on Olfaction and Taste (ISOT), Jun 2012, Stockholm, Sweden. ⟨hal-00746955⟩

Marion Emorine, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. Heterogeneous distribution of aroma and salt in food enhances salt perception. Institute of Food Technologists (IST) annual meeting, Jun 2012, Las Vegas, United States. 15 p. ⟨hal-01512001⟩

Marion Emorine, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. Heterogeneous salt distribution: A way to enhance saltiness without loss of acceptability. Institute of Food Technologists (IST) annual meeting, Jun 2012, Las Vegas, United States. 15 p. ⟨hal-01594367⟩

Catherine Rouby, Thierry Thomas-Danguin, Sylvie Issanchou. Which influence of ageing on odour perception?. Vitagora, 7. congrès "goût nutrition santé", Mar 2012, Dijon, France. 1 p. ⟨hal-01571564⟩

Charlotte Sinding, Gérard Coureaud, Noëlle Béno, Elodie Le Berre, C. Hummel, et al.. Perception of a blending odor mixture: an fMRI study in humans. 16. international symposium on Olfaction and taste (ISOT), Jun 2012, Stockholm, France. 1 p. ⟨hal-01123319⟩

Gérard Coureaud, Charlotte C. Sinding, Noëlle Béno, Adeline Chambault, Thibaut Dosne, et al.. Configural perception of 6-odorant mixtures in newborn rabbits and human adults. 16. International symposium on olfaction and taste (ISOT), Jun 2012, Stockholm, Sweden. pp.n.c. ⟨hal-02809406⟩

Sébastien Romagny, Thierry Thomas-Danguin, Gérard Coureaud. Response to all after conditioning to parts of the whole: a case of configural perception in the newborn rabbit. 16. international symposium on Olfaction and taste (ISOT), Jun 2012, Stockholm, France. 1 p. ⟨hal-01122964⟩

Adiansyah Adiansyah, Thierry Thomas-Danguin, Chantal Septier, Christian Salles. Multisensory integration as a strategy to compensate for sodium and fat reduction in food. Forum Jeunes chercheurs, Sep 2012, Besançon, France. 1 p. ⟨hal-01577506⟩

Thierry Thomas-Danguin, Patrick Etievant. Le bouquet du vin : une intégration complexe des perceptions au nez et en bouche. VINELINK international: avancées en perception sensorielle du vin, Mar 2011, Paris, France. ⟨hal-01577480⟩

Yves Y. Le Fur, Nizar Nasri, Thierry Thomas-Danguin. PARI 2010-2011 - Projet DINOS "Innovinaroma" ou Mélanges d'odorants et milieux complexes. Journée d’animation scientifique de l’IFR92, May 2011, Dijon, France. ⟨hal-01595319⟩

Marion Emorine, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. Dumping effects measured in cream cakes: influence of response alternatives. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p. ⟨hal-01594408⟩

Gérard G. Coureaud, Charlotte C. Sinding, Thierry Thomas-Danguin. How newborns perceive complexity: the nose capabilities. Behavior 2011. Joint meeting of the animal behavior society & international ethological conference, Jul 2011, Bloomington, Indiana, United States. ⟨hal-01000618⟩

Maiken Thomsen, Sandrine Gautier, Christophe Martin, Frédéric Mercier, Pascal Tournayre, et al.. Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry. 7. NIZO dairy conference, Sep 2011, Papendal, Netherlands. 1 p. ⟨hal-01512074⟩

Charlotte Sinding, Gérard Coureaud, Thierry Thomas-Danguin. Perception de mélanges d'odorants, étude psychophysique et comportementale chez l'Homme et le mammifère nouveau-né. Sens & Co PhD, Mar 2011, Paris, France. ⟨hal-01577477⟩

Thierry Thomas-Danguin. Perception des arômes et des parfums : Le codage olfactif de la complexité chimique. 4. journée Arômes et parfums, Jul 2011, Nice, France. ⟨hal-01577481⟩

Fouzia El Mountassir-Choukri Filali, Thierry Thomas-Danguin, Anne-Marie Le Bon. Mécanismes impliqués dans la détection périphérique d'un mélange d'odorants. 17. Forum des jeunes chercheurs, Jun 2011, Dijon, France. 1 p. ⟨hal-01577484⟩

Charlotte Sinding, Gérard Coureaud, Claire Chabanet, Adeline Chambault, Noëlle Béno, et al.. Chapter 5 - Perceptual interactions in complex odor mixtures: the blending effect. 13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. 5 p. ⟨hal-00956099⟩

Thierry Thomas-Danguin, Akiko Ishii-Foret, Boriana Atanasova, Patrick Etievant. Wine bouquet: the perceptual integration of chemical complexity. Wine active compounds 2011, Mar 2011, Beaune, France. 362 p. ⟨hal-01594320⟩

Charlotte Sinding, Gérard Coureaud, Claire Chabanet, Adeline Chambault, Noëlle Béno, et al.. Perceptual interactions in complex odour mixtures: The blending effect. 13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. ⟨hal-01577476⟩

Maiken Thomsen, Sandrine Gautier, Christophe Martin, Thierry Thomas-Danguin, Elisabeth Guichard. Consistency between sorting task and sensory descriptie analysis: application to cheese products. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p. ⟨hal-01577473⟩

Marion Emorine, Patrick Mielle, Jacques Maratray, Thierry Thomas-Danguin, Christian Salles. In-mouth salt release measurement during food chewing using sensors. 14. International Symposium on Olfaction and Electronic Nose, May 2011, New-York, United States. 2 p., ⟨10.1063/1.3626322⟩. ⟨hal-01137040⟩

Marion Emorine, Patrick Mielle, Jacques Maratray, Thierry Thomas-Danguin, Christian Salles. Food saltiness optimization using in-mouth sensors. International symposium olfaction & electronic noses (ISOEN 2011), May 2011, New York City, United States. ⟨hal-01594420⟩

Charlotte Sinding, Gérard Coureaud, Claire Chabanet, Adeline Chambault, Noëlle Béno, et al.. Dissimilarity of blending mixture in an olfactory space. Human chemosensation meeting, Dec 2010, Dresden, Germany. 1 p. ⟨hal-01577098⟩

Charlotte Sinding, Thierry Thomas-Danguin, Benoist Schaal, Gérard Coureaud. Configural vs. elemental processing of complex odour mixtures in newborn rabbits. The 20th Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France. ⟨hal-00816519⟩

Gérard Coureaud, Charlotte Sinding, Elodie Le Berre, Guillemette Crépeaux, Boris Bervialle, et al.. Odour mixture processing: from birth to adulthood. 20. Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France. 1 p. ⟨hal-01191089⟩

Thierry Thomas-Danguin, Charlotte Sinding, Benoist Schaal, Gérard Coureaud, Boris Bervialle. Pre-exposure to odour mixture modifies the perceptual quality of the components. 32. Annual Meeting - Association for Chemoreception Sciences (AChemS), Apr 2010, Saint Petersburg, Floride, United States. ⟨hal-00719410⟩

Charlotte Sinding, Thierry Thomas-Danguin, Guillemette Crépeaux, Boris Bervialle, Benoist Schaal, et al.. Effets de l'expérience sur la perception de mélanges odorants chez l'Homme adulte et le lapereau nouveau-né. 42. Colloque annuel de la Société Française pour l'Étude du Comportement Animal (SFECA), Mar 2010, Toulouse, France. ⟨hal-00719509⟩

Anne Tromelin, Thierry Thomas-Danguin, Charlotte C. Sinding, Gérard Coureaud, Elisabeth Guichard. Towards an understanding of odor blending in odorant mixtures: a pharmacophore approach. 20. Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France. 1 p. ⟨hal-02747507⟩

Philippe Piriou, R. Devesa, Sabine Puget, Thierry Thomas-Danguin, V. Roche, et al.. Evidences of regional differences in chlorine perception by consumers: sensitivity differences or habituation?. Water Quality Technology Conference and Exposition (WQTC), Nov 2010, Savannah, Georgia, United States. 1 p. ⟨hal-01577091⟩

Marion Emorine, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. La répartition hétérogène du NaCl influence la perception salée. 16. Forum des jeunes chercheurs, Jun 2010, Besançon, France. 1 p. ⟨hal-01577095⟩

Charlotte Sinding, Gérard Coureaud, Claire Chabanet, Adeline Chambault, Noëlle Béno, et al.. Dissimilarity of blending mixture and components in an olfactory space. Human Chemosensation meeting, Dec 2010, Dresden, Germany. ⟨10.3389/conf.fnins.2011.85.00008⟩. ⟨hal-01543433⟩

Charlotte Sinding, Thierry Thomas-Danguin, Benoist Schaal, Gérard Coureaud. Impact of complexity on the processing of odour mixture in newborn rabbits. 32. Annual Meeting - Association for Chemoreception Sciences (AChemS), Apr 2010, Saint Petersburg, Floride, United States. ⟨hal-00719405⟩

Anne Tromelin, Thierry Thomas-Danguin, Charlotte Sinding, Gérard Coureaud, Elisabeth Guichard. Towards an understanding of odor blending in odorant mixtures: a pharmacophore approach. The 20th Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France. pp.E40, ⟨10.1093/chemse/bjq126⟩. ⟨hal-00787976⟩

Marion Emorine, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. Salt distribution in food influences salt perception. Biopolymères 2010 matrices alimentaires : construction, déconstruction, propriétés sensorielles et nutritionnelles, 2010, Le Croisic, France. ⟨hal-01519338⟩

Gérard Coureaud, Charlotte Sinding, Elodie Le Berre, Guillemette Crépeaux, Boris Bervialle, et al.. Odour mixture processing: from birth to adulthood. The 20th Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France. pp.E15. ⟨hal-00761430⟩

Yoann Curé, Sabine Puget, Patricia Garnier, Noëlle Béno, Elisabeth Guichard, et al.. La matrice minérale de l'eau influence la perception de la flaveur chlore. 5. Congrès international goût-nutrition-santé, Mar 2010, Dijon, France. 1 p. ⟨hal-00939539⟩

N. Béno, Gérard Coureaud, Patrick Etiévant, E. Leberre, Thierry Thomas-Danguin. Slight variations in components ratio affect odor pleasantness of a blending mixture. AcheMs 2009, Apr 2009, Sarasota, United States. 1 p. ⟨hal-00421031⟩

Gérard Coureaud, Charlotte Sinding, Guillemette Crépeaux, Benoist Schaal, Thierry Thomas-Danguin. Newborn rabbits perceive odour mixtures elementally or configurally according to theri experience. ECRO 2009, Sep 2009, Villasimius, Sardegna, France. 1 p. ⟨hal-00421100⟩

Gérard Coureaud, Elodie Le Berre, Benoist Schaal, Thierry Thomas-Danguin, D. Gibaud. Impact of proportion on configural perception of odor mixtures in a newborn mammal. AcheMs 2009, Apr 2009, Sarasota, United States. 1 p. ⟨hal-00421040⟩

Charlotte Sinding, Gérard Coureaud, Boris Bervialle, Benoist Schaal, Thierry Thomas-Danguin. Impact of pre-exposure on the perception of odorant mixtures in humans. ECRO 2009, Sep 2009, Cagliari, Italy. ⟨hal-00421073⟩

Thierry Thomas-Danguin, Noëlle Béno, Akiko Ishii, Elodie Le Berre, Anne Tromelin, et al.. Perceptual interactions in mixtures of odorants. 15. International Symposium on Olfaction and Taste (ISOT), Jul 2008, San Francisco, United States. ⟨hal-02754476⟩

Anne Tromelin, Thierry Thomas-Danguin, Guenhaël Sanz, Loïc Briand, J Claude Pernollet, et al.. 3d ligandbased virtual screening for deorphanisation of a human olfactory receptor. XVIIIth Congress of European Chemoreception Research Organization, ECRO-2008, Sep 2008, Portoroz, Slovenia. ⟨hal-02754852⟩

Genica Lawrence, Marie Pegoud, Johanneke Busch, Christian Salles, Thierry Thomas-Danguin. Cross modal interactions: way to counterbalance salt reduction in solid foods?. Conference Information: 18. Congress of the European-Chemoreception-Research-Organization, Sep 2008, Lyubljana, Slovenia. ⟨hal-02818006⟩

Sabine Puget, Myriam Peignet, Yoann Curé, Noëlle Béno, Elisabeth Guichard, et al.. The taste system can discriminate mixtures of water dissolved minerals varying on cations proportion. The 15. International Symposium on Olfaction and Taste (ISOT), Jul 2008, San Francisco, Californie, United States. ⟨10.1093/chemse/bjn064⟩. ⟨hal-02756086⟩

Thierry Thomas-Danguin, Gérard Coureaud, Elodie Jarmuzek, Chantal Septier, Noëlle Béno, et al.. Perceptual odor blending is influenced by chemical complexity of odorant mixtures. 18. Congress of the european chemoreception research organisation (ECRO), Sep 2008, Portoroz, Slovenia. 1 p., ⟨10.1093/chemse/bjn083⟩. ⟨hal-02756804⟩

Guenhaël Sanz, Thierry Thomas-Danguin, El Hassan Hamdani, Claire Le Poupon, J Claude Pernollet, et al.. An olfactory receptor detects waxy, fatty and rose odors. Salon Européen de la Recherche et de l’Innovation, Ministère de lʼEnseignement Supérieur, de la Recherche et de lʼInnovation., Jun 2008, Paris, France. ⟨hal-02165422⟩

Natacha Roudnitzky, Thierry Thomas-Danguin, Elisabeth Guichard, Thierry Bidaut, Olivier Brun, et al.. Carbon dioxide in effervescent wines: influence on descriptive analysis, discrimination and consumer liking. Proceedings of the WAC2008 International Conference, Mar 2008, Beaune, France. ⟨hal-02757239⟩

Gérard Coureaud, Thierry Thomas-Danguin. La perception des mélanges odorants alimentaires. Exemple d'étude couplée chez l'Homme et le lapin.. Qualité des Aliments et Sensorialités, Nov 2008, Dijon, France. ⟨hal-00330665⟩

Sabine Puget, Noëlle Béno, Claire Chabanet, Elisabeth Guichard, Thierry Thomas-Danguin. Estimating odorant trigeminal threshold with the laterization method associated to a constant stimuli procedure. 18. Congress of european chemoreception research organization, ECRO, Sep 2008, Portoroz, Slovenia. 1 p. ⟨hal-02755040⟩

Guenhaël Sanz, Thierry Thomas-Danguin, El Hassan Hamdani, Claire Le Poupon, Loïc Briand, et al.. A human olfactory receptor for waxy, fatty and rose odors. 15. International Symposium on Olfaction and Taste (ISOT), Jul 2008, San Francisco, United States. ⟨hal-02753703⟩

Thierry Thomas-Danguin, E. Leberre, S. Barkat, Gérard Coureaud, Gilles Gs Sicard. Evidence for odor blending in odorant mixtures. 29th Annual Meeting of the Association for Chemoreception Sciences, Apr 2007, Sarasota, United States. ⟨hal-00160889⟩

E. Leberre, Thierry Thomas-Danguin, N. Béno, Gérard Coureaud, Patrick Etiévant, et al.. Influence of pre-exposure and cognitive task on the perception of odor blending mixtures in humans. 8th International Multisensory Research Forum, Jul 2007, Sydney, Australia. ⟨hal-00160898⟩

Gérard Coureaud, Thierry Thomas-Danguin, E. Leberre, Benoist Schaal. Perception of odor mixtures in a newborn ammal. 29th Annual Meeting of the Association for Chemoreception Sciences, Apr 2007, Sarasota, United States. ⟨hal-00160885⟩

Thierry Thomas-Danguin, Guenhaël Sanz, El-Hassan Hamdani, J Claude Pernollet, Loïc Briand, et al.. Ligand binding study revealing a human olfactory receptor involved in waxy-floral odor perception. 17. Annual Meeting of the European Chemoreception Research Organization (ECRO), Sep 2006, Granada, Spain. ⟨hal-02753733⟩

Thierry Thomas-Danguin, Anne Tromelin, Guenhaël Sanz. Récepteurs olfactifs, modélisation et psychophysique... vers la compréhension du codage qualitatif des odeurs. Aromagri Ile-de-France et Bourgogne, Feb 2006, Versailles, France. n.p. ⟨hal-02822851⟩

Gérard Coureaud, Thierry Thomas-Danguin. Composés-clés de la flaveur dans des mélanges modèles complexes : perception et apprentissage. Journée de l'IFR 92 Qualité des Aliments, 2006, Dijon, France. ⟨hal-00094815⟩

Gérard Coureaud, Thierry Thomas-Danguin. Composés-clés de la flaveur dans des mélanges modèles complexes : Perception et apprentissage. Rencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France. 1 p. ⟨hal-01137552⟩

Thierry Thomas-Danguin, Pierre Chatelain, Gines Garin, Alain Alexanian. Comment assurer l'éveil des sens pour mieux apprécier la vie ?. Colloque international "Gastronomie et bien-être". SIRHA : Salon international de la Restauration, de l'Hotellerie et de l'Alimentation, Jan 2005, Lyon, France. ⟨hal-02762943⟩

Boriana Atanasova, D. Langlois, Sophie Nicklaus, Claire Chabanet, Thierry Thomas-Danguin, et al.. Qualitative and quantitative study of the mixture of two odorous compounds of wine. 7. Symposium international d'oenologie, Jun 2003, Bordeaux, France. ⟨hal-02762220⟩

Cécile Leroy, Jean-Marie Bonny, Thierry Thomas-Danguin, Sylvie Clerjon. Correction des hétérogénéités de champ RF b1+ pour l'optimisation de l'IRM quantitative du sodium dans des aliments réels. Conférence virtuelle du GERM (Groupement d’Etudes de Résonance Magnétique), Apr 2021, virtuelle, France. ⟨hal-03512734⟩

Noëlle Béno, Gaïa Maillard, Thierry Thomas-Danguin. Comparison of two sensory methods to obtain reliable dose-intensity curves for sweet taste compounds. 31. international congress of the european-chemoreception-research-organization (ECRO), Sep 2021, Cascais, Portugal. ⟨hal-03429183⟩

Elisabeth Guichard, Thierry Thomas-Danguin, Hervé Guillemin, Bruno Perret, Solange Buchin, et al.. Fat-salty sensory interactions in model cheeses: multivariate analysis of a compilation of data from different projects organized in the BaGaTel database. 16. Weurman flavour research symposium, May 2021, Dijon (webinar), France. pp.P4.10, 2021, Proceedings of the 16. Weurman flavour research symposium. ⟨10.5281/zenodo.5128616⟩. ⟨hal-03341446⟩

Jean-Marie Heydel, Thierry Thomas-Danguin, Jean-Luc Le Quéré, F. Neiers, Andrea Buettner, et al.. The NAOMI (Nasal Odorant Metabolites) consortium: an international, multidisciplinary consortium investigating how metabolites resulting from nasal enzymatic odorant metabolism can shape odor perception. 16. Weurman Flavour Research Symposium, May 2021, Dijon, France. ⟨hal-03253429⟩

Cécile Leroy, Jean-Marie Bonny, Thierry Thomas-Danguin, Sylvie Clerjon. The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices. 16. Weurman Flavour Research Symposium, May 2021, Online, France. ⟨hal-03544163⟩

Anne Tromelin, Florian Koensgen, Karine Audouze, Thierry Thomas-Danguin, Elisabeth Guichard. Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixture. 16. Weurman Flavour Research Symposium, May 2021, Dijon, France. ⟨hal-03253812⟩

Marie Simon, Amandine Vessot, Jérôme Mallard, Rémy Romanet, Noëlle Béno, et al.. Oxidation markers of premature aging in Chardonnay wine: Combined use of GC-MS/MS, GC-O/Olfactoscan and sensory analysis for their characterization. 16. Weurman Flavour Research Symposium, May 2021, Dijon, France. 2022, Proceedings of the 16. Weurman flavour research symposium. ⟨10.5281/zenodo.5913793⟩. ⟨hal-03342748⟩

Gaïa Maillard, Christine Belloir, Noëlle Béno, Mathilde Jeannin, Véronique Arnoult, et al.. Prediction of sweetness potency from sweet taste receptor dose-response curves. 31. international congress of the european-chemoreception-research-organization (ECRO), Sep 2021, Cascais, Portugal. ⟨hal-03369119⟩

Marine Mas, Claire Chabanet, Charlotte Sinding, Thierry Thomas-Danguin, Stephanie Chambaron, et al.. Capacités olfactives face à des odeurs alimentaires et non-alimentaires chez des adultes de statuts pondéraux différents. Journées Francophones de Nutrition (JFN 2020), Nov 2020, Visioconférence, Lille, France. ⟨hal-03245198⟩

Anne Tromelin, Florian Koensgen, Karine Audouze, Elisabeth Guichard, Thierry Thomas-Danguin. Exploring the network of odours shared by an aroma blending mixture. 12. Wartburg symposium on flavour chemistry and biology, May 2019, Eisenach, Germany. 1 p., 2019. ⟨hal-02785784⟩

Vanessa Soubeyre, Olivier Taboureau, Karine Audouze, Olivier Bouchez, Christophe C. Klopp, et al.. In vivo high-throughput identification of olfactory receptor repertoire coding for a blending mixture. 12. Wartburg symposium on flavour chemistry and biology, May 2019, Eisenach, Germany. 2019. ⟨hal-02936619⟩

Elisabeth Guichard, Carmen Barba, Thierry Thomas-Danguin, Anne Tromelin. Explaining taste association of odorants by multivariate statistical analysis. 12. Wartburg symposium on flavour chemistry and biology, May 2019, Eisenach, Germany. 1 p., 2019. ⟨hal-02786016⟩

Alice Roche, Thierry Thomas-Danguin, Joel Mainland. Predicting odor similarity of complex mixtures from molecular approach. 40. annual meeting - association for chemoreception sciences (AChemS), Apr 2018, Bonita Springs, Florida, United States. Oxford University Press, Chemical Senses, 44 (3), 2 p., 2019. ⟨hal-02735084⟩

Charlotte Sinding, Henri Thibault, Thierry Thomas-Danguin. Integration of smell and taste: EEG study of brain mechanisms allowing the enhancement of saltiness with aroma. 19. Annual International Multisensory Research Forum (IMRF Toronto 2018), Jun 2018, Toronto, Canada. 238 p., 2018, 19th Annual International Multisensory Research Forum (IMRF Toronto 2018) - Book of Abstracts. ⟨hal-02738330⟩

Aline Robert Hazotte, Thierry Thomas-Danguin, Théoline Fèvre, Catherine Potin, Jean-Marie Heydel, et al.. Odorants' metabolism in Human: a critical role in odor perception revealed. 40. annual meeting - association for chemoreception sciences (AChemS), Apr 2018, Bonita Springs, Florida, United States. Chemical Senses, 43 (7), 1 p., 2018. ⟨hal-02736238⟩

Gérard Coureaud, Gloria Fleming, Thierry Thomas-Danguin, Donald A. Wilson. Cross-species configural perception of binary odor mixtures. 40. annual meeting - association for chemoreception sciences (AChemS), Apr 2018, Bonita Springs, Florida, United States. Oxford University Press, Chemical Senses, 43 (7), 1 p., 2018. ⟨hal-02737489⟩

Alain Le Bail, Antoine Godard, Catherine Loisel, Carole Prost, Cécile Rannou, et al.. MIRACULINE as a natural sweetener; the N3S QUALIMENT National project. Colloque Biopolymers 2017, Nov 2017, Nantes, France. 1 p., 2017. ⟨hal-02788280⟩

Alice Roche, Nathalie Perrot, Thomas Chabin, Angélique Villière, Ronan Symoneaux, et al.. How to predict the odor profile of wine from its chemical composition? In silico modelling using experts' knowledge, fuzzy logic and optimization. 17. international symposium on olfaction and electronic nose, May 2017, Montréal, Canada. 1 p., 2017. ⟨hal-02787325⟩

David Roche, Nathalie Perrot, Thomas Chabin, Angélique Villière, Ronan Symoneaux, et al.. HOW TO PREDICT THE ODOR PROFILE OF WINE FROM ITS CHEMICAL COMPOSITION ? IN SILICO MODELLING USING EXPERTS' KNOWLEDGE, FUZZY LOGIC AND OPTIMIZATION. International Symposium on Olfaction and Electronic Nose (ISOEN), May 2017, Montréal, Canada. ⟨hal-01957114⟩

Alain Le-Bail, Antoine Godard, Catherine Loisel, Carole Prost, Cécile Ranou, et al.. MIRACULINE as a natural sweetener; the N3S QUALIMENT project. Potential interest in baking. 31. EFFoST international conference, Nov 2017, Sitges, Spain. 1 p., 2017. ⟨hal-01594666⟩

Carmen Barba, Elisabeth Guichard, Eliane Lagrange, Noëlle Béno, Thierry Thomas-Danguin. Efficient screening of odorants' taste dimensions by gas chromatography olfactometry associated taste (GC-OAT) and olfactoscan. 11. Wartburg symposium on flavor chemistry & biology, Jun 2016, Eisenach, Germany. 1 p., 2016. ⟨hal-02795109⟩

Gérard Coureaud, Thierry Thomas-Danguin, Frédérique Datiche, Donald A. Wilson, Guillaume Ferreira. Persistence in memory of configural odor mixture and components in the newborn rabbit. 36. annual meeting - association for chemoreception sciences (AChemS XXXVI), Apr 2014, Bonita Springs, FL, United States. Oxford University Press, Chemical Senses, 1 p., 2014, Chemical Senses. ⟨hal-01594314⟩

Gérard Coureaud, Sébastien Romagny, Thierry Thomas-Danguin. Elemental abilities of newborn rabbits facing multicomponent odour mixtures. 24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO), Sep 2014, Dijon, France. Oxford University Press, Chemical Senses, 40 (3), pp.1, 2015, Proceedings of the 24th Annual Meeting of the European-Chemoreception-Research-Organization (ECRO). ⟨hal-02739824⟩

Nanette Y. Schneider, Frédérique Datiche, Camille Royer, Martin Saïdi, Guillaume Ferreira, et al.. Neural activation induced by an odour mixture perceived elementally or configurally by the newborn rabbit. 11. colloque de la société des neurosciences, May 2013, Lyon, France. 1 p., 2013. ⟨hal-02808101⟩

Christine Urbano, Thierry Thomas-Danguin, Eric Teillet, Pascal Schlich. What makes the taste of waters? What sensory methodology to address this question?. 10. Pangborn Sensory Science Symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013. ⟨hal-02809360⟩

Sébastien Romagny, Gérard Coureaud, Thierry Thomas-Danguin. Perception of blending mixtures at different ages - A pilot study in humans. 22. Congress of the European Chemoreception Research Organization, ECRO 2013, Aug 2013, Leuven, Belgium. Oxford University Press, Chemical Senses, 39 (1), 1 p., 2014, Chemical Senses. ⟨hal-01247849⟩

Fouzia El Mountassir Fouzia, Christine Belloir, Loïc Briand, Thierry Thomas-Danguin, Anne-Marie Le Bon. Interactions at the olfactory receptor level contribute to the coding of odorant mixtures. AChemS XXXV-35th Annual Meeting of the Association for Chemoreception Sciences, Apr 2013, Huntington beach, Californie, United States. 1 p., 2013. ⟨hal-02806113⟩

Maiken Thomsen, Noëlle Béno, Claire Chabanet, Thierry Thomas-Danguin, Elisabeth Guichard. Combination of odour-stimulation tools and surface response methodology to improve recombination studies and reveal cheese aroma. 5. European conference on sensory consumer science of foods and beverages. A sense of inspiration, Sep 2012, Bern, Switzerland. 1 p., 2012. ⟨hal-02808002⟩

Fouzia El Mountassir-Choukri Filali, Christine Belloir, Noëlle Béno, Loïc Briand, Thierry Thomas-Danguin, et al.. Perceptual responses to odorant mixtures originate mainly from peripheral processing. 16 International symposium on olfaction and taste, Jun 2012, Stockholm, Sweden. 1 p., 2012. ⟨hal-02806040⟩

Charlotte C. Sinding, Gérard Coureaud, Claire Chabanet, Adeline Chambault, Noëlle Béno, et al.. Features of multicomponent odour mixtures leading to blending effect in humans. AChemS XXXIII-33rd Annual Meeting of the Association for Chemoreception Sciences, Apr 2011, St Pete Beach, Floride, United States. 1 p., 2011. ⟨hal-02806063⟩

Fouzia El Mountassir, Christine Belloir, Thierry Thomas-Danguin, Anne-Marie Le Bon. Evidence for multiple interactions at the olfactory receptor level. 21. Congress of the european chemoreception research organisation (ECRO), Sep 2011, Manchester, United Kingdom. 1 p., 2011. ⟨hal-02806013⟩

Noëlle Béno, Lucie Huault, Sabine Puget, Thierry Thomas-Danguin. Dosage du chlore dans un headspace d'eau de Javel par électrode spécifique. Ecole des techniques : Analyses des gaz, Sep 2011, Arles, France. 1 p., 2011. ⟨hal-02806060⟩

Charlotte Sinding, Gérard Coureaud, Thierry Thomas-Danguin. Perceptual interactions in odour mixtures: The blending effect. 13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. Academic Press, 742 p., 2011, Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium. ⟨hal-01594334⟩

Charlotte Sinding, Thierry Thomas-Danguin, Guillemette Crépeaux, Boris Bervialle, Benoist Schaal, et al.. Effets de l’expérience sur la perception de mélanges odorants chez l’Homme adulte et le lapereau nouveau-né. 42. Colloque annuel de la société française pour l'étude du comportement animal (SFECA), Mar 2010, Toulouse, France. 1 p., 2010. ⟨hal-01191227⟩

Thierry Thomas-Danguin, Charlotte C. Sinding, Boris Bervialle, Benoist Schaal, Gérard Coureaud. Pre-exposure to odour mixture modifies the perceptual quality of the components. 32. Annual meeting (AChemS), Apr 2010, Saint Petersburg, Florida, United States. 1 p., 2010. ⟨hal-02820655⟩

Charlotte C. Sinding, Thierry Thomas-Danguin, Benoist Schaal, Gérard Coureaud. Impact of complexity on the processing of odour mixture in newborn rabbits. 32. Annual meeting (AChemS), Apr 2010, Saint Petersburg, Florida, United States. 1 p., 2010. ⟨hal-02820657⟩

Charlotte C. Sinding, Thierry Thomas-Danguin, Benoist Schaal, Gérard Coureaud. Configural vs. elemental processing of complex odour mixtures in newborn rabbits. 20. Congress of the european chemoreception research organisation (ECRO), Sep 2010, Avignon, France. pp.1, 2010. ⟨hal-02817994⟩

Thierry Thomas-Danguin, Genica G. Lawrence, Chantal Septier, Olivier Palicki, Johanneke Busch, et al.. Counterbalancing salt reduction in food using cross-modal interactions. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009. ⟨hal-02821211⟩

Charlotte C. Sinding, Gérard Coureaud, Boris Bervialle, Benoist Schaal, Thierry Thomas-Danguin. Impact of pre-exposure on the perception of odorant mixtures in humans. 19. Congress of european chemoreception research organization, Sep 2009, Villasimius-Cagliari, Italy. 1 p., 2009. ⟨hal-02820411⟩

Sabine Puget, Noëlle Béno, Claire Chabanet, Elisabeth Guichard, Thierry Thomas-Danguin. Tap water consumers differ from non-consumers in their chlorine flavour acceptability: A key role of trigeminal sensitivity?. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009. ⟨hal-02820426⟩

Genica Lawrence, Christian Salles, Thierry Thomas-Danguin. Odor-induced change in saltiness: Enhancement of salt perception with salt-associated aroma. 7. Pangborn sensory science symposium, Aug 2007, Minneapolis, United States. 1 p., 2007. ⟨hal-03321155⟩

Boriana Atanasova, D. Langlois, Sophie Nicklaus, Claire Chabanet, Thierry Thomas-Danguin, et al.. Binary models of an odour masking effect in wine. 5. Pangborn sensory science symposium, Jul 2003, Boston, United States. 1 p., 2003. ⟨hal-02830842⟩

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⟩

Thierry Thomas-Danguin, Charlotte Sinding, Sébastien Romagny, Maiken Thomsen, Elisabeth Guichard, et al.. Perception of odour mixtures: The next challenge in flavour analysis. Flavour Science Proceedings of the 15th Weurman Research Symposium, Verlag der Technischen Universität, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5-44⟩. ⟨hal-02791201⟩

Elisabeth Guichard, Rachel Schoumacker, Sébastien Romagny, Hélène Labouré, Christophe Martin, et al.. Explaining fat sensitivity in cottage cheeses by aroma release and oral physiology parameters. Flavour Science, Verlag der Technischen Universität, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5⟩. ⟨hal-02484064⟩

Thierry Thomas-Danguin, Carmen Barba, Christian Salles, Elisabeth Guichard. Perception of mixtures of odorants and tastants: sensory and analytical points of view. Flavour: From food to perception, John Wiley & Sons, Inc., 424 p., 2017, 978-1-118-92941-4. ⟨hal-01582296⟩

J.-M. Bonny, Charlotte Sinding, Thierry Thomas-Danguin. Functional MRI and sensory perception of food. Modern Magnetic Resonance, Springer International Publishing AG, 2017, 978-3-319-28275-6. ⟨10.1007/978-3-319-28275-6_132-1⟩. ⟨hal-01603146⟩

Thierry Thomas-Danguin, Charlotte C. Sinding, Carole Tournier, Anne A. Saint-Eve. Multimodal interactions. P. Etievant; Elisabeth Guichard; Christian Salles; Andree Voilley. Flavor. From Food to Behaviors, Wellbeing and Health, 299 (299), Elsevier Ltd, pp.121-141, 2016, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-100295-7. ⟨10.1016/B978-0-08-100295-7.00006-2⟩. ⟨hal-01583753⟩

Thierry Thomas-Danguin, Genica Lawrence, Marion Emorine, Nizar Nasri, Lauriane Boisard, et al.. Strategies to enhance saltiness in food involving cross modal interactions. The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. ⟨10.1021/bk-2015-1191.ch003⟩. ⟨hal-01182818⟩

Marie-Annick Persuy, Guenhaël Sanz, Anne Tromelin, Thierry Thomas-Danguin, Jean-Francois Gibrat, et al.. Mammalian olfactory receptors: Molecular mechanisms of odorant detection, 3D-modeling, and structure–activity relationships. Molecular basis of olfaction, 130, Chapter 1 - Molecular Basis of Olfaction, Academic Press, 131 p., 2015, Progress in Molecular Biology and Translational Science, 978-0-12-802912-1. ⟨10.1016/bs.pmbts.2014.11.001⟩. ⟨hal-01249030⟩

Thierry Thomas-Danguin, J Pierre Dumont. Perception des arômes en mélange : les facettes de la flaveur. Texture et flaveur des aliments : vers une conception maîtrisée : Partie III. Caractérisation sensorielle : perception par le dégustateur de la flaveur et de la texture, Educagri Editions, 298 p., 2012, Références (Educagri), 978-2-84444-879-8. ⟨hal-02807810⟩

Thierry Thomas-Danguin, Elodie Maitrepierre, Maud M. Sigoillot, Loïc Briand, Anne Tromelin. Les molécules odorantes, sapides et trigéminales. Odorat et goût. De la neurobiologie des sens chimiques aux applications, Editions Quae, 2012, Synthèses (Quae), ISBN-13 : 978-2-7592-1770-0. ⟨hal-02805994⟩

Thierry Thomas-Danguin. Flavor. Encyclopedia of Neuroscience, Springer-Verlag, 2009, 978-3-540-35857-2. ⟨10.1007/978-3-540-29678-2_1772⟩. ⟨hal-02820534⟩

Thierry Thomas-Danguin, C. Rouby, G. Sicard, Manick Vigouroux, Samy Barkat, et al.. Sensory analysis and olfactory perception : some sources of variation. Handbook of flavor characterization, Marcel Dekker, 2004, 0-8247-4703-8. ⟨hal-02830831⟩

Thierry Thomas-Danguin. Perte du goût et de l'odorat : un test d'autoévaluation (dans dossier de presse : Les recherches INRAE à l'heure de la pandémie de Covid-19 - 02 Quelles stratégies de lutte ? Dépister : autoévaluation de l'odorat). 2021. ⟨hal-03179289⟩

Elisabeth Guichard, Thierry Thomas-Danguin, S Buchin, Bruno Perret, Hervé Guillemin, et al.. Dataset on model cheeses composition, rheological and sensory properties, from six different projects exported from BaGaTel database: BaGaTel Dataverse. 2020, ⟨10.15454/F40EXP⟩. ⟨hal-02931011⟩

Angélique Villière, Ronan Symoneaux, Alice Roche, Aïda Eslami, Nathalie Perrot, et al.. Dataset on the characterization of the flavor of two red wine varieties using sensory descriptive analysis, volatile organic compounds quantitative analysis by GC-MS and odorant composition by GC-MS-O. 2018, ⟨10.5281/zenodo.1213610⟩. ⟨hal-02931042⟩

Thierry Thomas-Danguin. Goût et plaisir : Deux concepts fortement associés sur le plan neurobiologique. Cahier n° 2 de l'Observatoire des saveurs. 2018. ⟨hal-03615910⟩

Thierry Thomas-Danguin, Christian Salles. Saltiness perception and strategies to reduce salt content in food publié dans 100 results to understand the fate of food in the digestive tract: Chapter 1. Food oral processing: a key step for food sensory perception. 2015. ⟨hal-02797589⟩

Thierry Thomas-Danguin. L'arôme, la Saveur, la Flaveur : que nous apprend la science sur l'origine du goût des fruits et légumes ? : Présentation orale de Thierry THOMAS-DANGUIN lors de la journée d'informations interprofessionnelle "Le défi de la qualité gustative des fruits et légumes" le 29 octobre 2013. 2013. ⟨hal-02806001⟩

Thierry Thomas-Danguin. Smellier food could help cut salt levels: Article publié sur le site web de The Telegraph. 2011. ⟨hal-02806073⟩

Thierry Thomas-Danguin. L'eau a-t-elle du goût ? : Article publié sur le site web de l'express. 2011. ⟨hal-02806075⟩

Alice Roche, Nathalie Mejean-Perrot, Thierry Thomas-Danguin. OOPS, the Ontology for Odor Perceptual Space: from molecular composition to sensory attributes of odor objects. 2022. ⟨hal-03684107⟩

Denis Pierron, Veronica Pereda-Loth, Marylou Mantel, Maëlle Moranges, Emmanuelle Bignon, et al.. Self-reported smell and taste changes are early indicators of the COVID- 1 19 pandemic and of the effectiveness of political decisions 2 3 4. 2020. ⟨hal-02904492⟩

Richard C. Gerkin, Kathrin Ohla, Maria Geraldine Veldhuizen, Paule V. Joseph, Christine E Kelly, et al.. The best COVID-19 predictor is recent smell loss: a cross-sectional study. 2020. ⟨hal-02979656⟩

Thierry Thomas-Danguin. Comment piéger nos papilles ? : Reportage sur France 2 le 10 septembre 2016. 2016. ⟨hal-02795380⟩

Thierry Thomas-Danguin. "Taking advantage of aromas to optimise liking of low-salt foods". Communication orale filmée lors de la 9th edition of the Taste-Nutrition-Health Congress: "Consumer health and pleasure", les 3-4 avril à Dijon (France). 2014. ⟨hal-02795367⟩

Thierry Thomas-Danguin. Dijon : une pincée de sel pour l'INRA !. 2010. ⟨hal-02818020⟩

Thierry Thomas-Danguin. Comment réduire le sel dans notre alimentation quotidienne. 2010. ⟨hal-02818019⟩

Thierry Thomas-Danguin. L'invité du matin : Thierry Thomas-Danguin : réduire le sel dans l'alimentation. 2010. ⟨hal-02818085⟩