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List of works by Gilles Feron

Acceptance of added fat to first complementary feeding purees: An exploration of fat type, feeding history and saliva composition

Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis

scientific article published on 01 November 2006

Addition of reducing agent dithiothreitol improves 4-decanolide synthesis by the genus Sporidiobolus

scientific article published on 01 January 2000

Adherence to National Dietary Guidelines in Association with Oral Health Impact on Quality of Life.

scientific article published on 24 April 2018

An Application of Specific Sensors For The Monitoring of NaCl in Soft Cheeses

article published in 2011

Association between Salivary Hypofunction and Food Consumption in the Elderlies. A Systematic Literature Review

scientific article published in January 2018

Association of the Dietary Index Underpinning the Nutri-Score Label with Oral Health: Preliminary Evidence from a Large, Population-Based Sample

scientific article published on 23 August 2019

Associations between food consumption patterns and saliva composition: Specificities of eating difficulties children

scientific article

Author Correction: Obese Subjects With Specific Gustatory Papillae Microbiota and Salivary Cues Display an Impairment to Sense Lipids.

scientific article

Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture

scientific article published on 08 May 2018

Chewing bread: impact on alpha-amylase secretion and oral digestion.

scientific article published on 14 December 2016

Chirality of the gamma-lactones produced by Sporidiobolus salmonicolor grown in two different media

scientific article published on 01 January 1997

Corrigendum to "Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches" [Food Chem. 240 (2018) 275-285]

scientific article published on 26 May 2018

Differences in the Density of Fungiform Papillae and Composition of Saliva in Patients With Taste Disorders Compared to Healthy Controls.

scientific article published in October 2017

Effect of redox potential on the growth of Yarrowia lipolytica and the biosynthesis and activity of heterologous hydroperoxide lyase

Evidence for a geranyl-diphosphate synthase located within the plastids of Vitis vinifera L. cultivated in vitro

scientific article published on 01 May 1992

Fatty acid accumulation in the yeast Sporidiobolus salmonicolor during batch production of gamma-decalactone

scientific article published on 01 April 1997

Gaseous environments modify reserve carbohydrate contents and cell survival in the brewing yeast Saccharomyces cerevisiae.

scientific article published on 20 September 2007

Glucosamine measurement as indirect method for biomass estimation of Cunninghamella elegans grown in solid state cultivation conditions

scientific article published on 01 January 2001

Identification of beta-oxidation and thioesterase activities in Staphylococcus carnosus 833 strain

scientific article published on 01 September 2000

Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population

scientific article published on 05 June 2018

In situ detoxification of the fermentation medium during gamma-decalactone production with the yeast sporidiobolus salmonicolor

scientific article published on 01 January 1999

In-mouth mechanisms leading to flavor release and perception.

scientific article published on January 2011

Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beverages.

scientific article

Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

scientific article published on 14 August 2014

Main effects of human saliva on flavour perception and the potential contribution to food consumption.

scientific article published on 17 April 2018

Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation

scientific article

Metabolism of ricinoleic acid into gamma-decalactone: beta-oxidation and long chain acyl intermediates of ricinoleic acid in the genus Sporidiobolus sp

scientific article published on 01 July 2000

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

scientific article published on 16 January 2017

Multi-omics profiling reveals that eating difficulties developed consecutively to artificial nutrition in the neonatal period are associated to specific saliva composition.

scientific article published on 28 July 2015

New determinants of olfactory habituation.

scientific article

Nutri-metabolomics Applied to Taste Perception Phenotype: Human Subjects with High and Low Sensitivity to Taste of Fat Differ in Salivary Response to Oleic Acid

scientific article published in November 2014

Obese Subjects With Specific Gustatory Papillae Microbiota and Salivary Cues Display an Impairment to Sense Lipids.

scientific article

Prenyltransferase compartmentation in cells of Vitis vinifera cultivated in vitro

scientific article published on 01 October 1990

Purification and Characterization of Geranyl Diphosphate Synthase from Vitis vinifera L. cv Muscat de Frontignan Cell Cultures

scientific article published on 01 May 1993

Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods

scientific article published on 23 November 2017

Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition

scientific article

Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderly

scientific article published on 03 November 2019

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

scientific article

Salivary composition in obese vs normal-weight subjects: towards a role in postprandial lipid metabolism?

scientific article published on 28 April 2015

Salt release monitoring with specific sensors in "in vitro" oral and digestive environments from soft cheeses

scientific article published on 12 April 2012

Screening of lactic acid bacteria for reducing power using a tetrazolium salt reduction method on milk agar

scientific article published on 12 October 2012

Sex-Specific Sociodemographic Correlates of Dietary Patterns in a Large Sample of French Elderly Individuals

scientific article published on 08 August 2016

Solid cheese consumption: quantification of oral coating

scientific article published on 24 October 2011

The 2nd International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating, July 2012

Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing

scientific article

Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches.

scientific article

Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.

scientific article published on 8 August 2014

Unstimulated saliva: Background noise in taste molecules

scientific article published on 08 October 2018

Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems.

scientific article

Variability of human saliva composition: Possible relationships with fat perception and liking

article

Yeast as an efficient biocatalyst for the production of lipid-derived flavours and fragrances.

scientific article published on 25 April 2006

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