|In-mouth mechanisms leading to flavor release and perception|
C Salles, MC Chagnon, G Feron, E Guichard, H Laboure, M Morzel, ...
Critical reviews in food science and nutrition 51 (1), 67-90, 2010
|Variability of human saliva composition: possible relationships with fat perception and liking|
E Neyraud, O Palicki, C Schwartz, S Nicklaus, G Feron
Archives of oral biology 57 (5), 556-566, 2012
|Prospects for the microbial production of food flavours|
G Feron, P Bonnarme, A Durand
Trends in Food Science & Technology 7 (9), 285-293, 1996
|Glucosamine measurement as indirect method for biomass estimation of Cunninghamella elegans grown in solid state cultivation conditions|
CT Scotti, C Vergoignan, G Feron, A Durand
Biochemical Engineering Journal 7 (1), 1-5, 2001
|Production, identification, and toxicity of (gamma)-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp|
G Feron, L Dufosse, EVA Pierard, P Bonnarme, JL Quere, H Spinnler
Applied and environmental microbiology 62 (8), 2826-2831, 1996
|Salivary composition is associated with liking and usual nutrient intake|
C Méjean, M Morzel, E Neyraud, S Issanchou, C Martin, S Bozonnet, ...
PloS one 10 (9), e0137473, 2015
|Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils|
P Bonnarme, A Djian, A Latrasse, G Féron, C Giniès, A Durand, ...
Journal of Biotechnology 56 (2), 143-150, 1997
|Salivary flow decreases in healthy elderly people independently of dental status and drug intake|
M Vandenberghe‐Descamps, H Labouré, A Prot, C Septier, C Tournier, ...
Journal of Texture Studies 47 (4), 353-360, 2016
|Relationships between saliva and food bolus properties from model dairy products|
SR Drago, M Panouillé, A Saint-Eve, E Neyraud, G Feron, I Souchon
Food Hydrocolloids 25 (4), 659-667, 2011
|Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing|
G Feron, C Ayed, EM Qannari, P Courcoux, H Laboure, E Guichard
PloS one 9 (4), e93113, 2014
|Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions|
C Muñoz-González, G Feron, E Guichard, JJ Rodríguez-Bencomo, ...
Journal of agricultural and food chemistry 62 (33), 8274-8288, 2014
|Combined effect of cheese characteristics and food oral processing on in vivo aroma release|
M Repoux, H Labouré, P Courcoux, I Andriot, É Sémon, C Yven, G Feron, ...
Flavour and fragrance journal 27 (6), 414-423, 2012
|Metabolism of ricinoleic acid into γ-decalactone: β-oxidation and long chain acyl intermediates of ricinoleic acid in the genus Sporidiobolus sp.|
C Blin-Perrin, D Molle, L Dufosse, JL Le-Quere, C Viel, G Mauvais, ...
FEMS microbiology letters 188 (1), 67-74, 2000
|Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture|
S Abraham, R Cachon, B Colas, G Feron, J De Coninck
International Dairy Journal 17 (8), 954-960, 2007
|Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis|
A Kieronczyk, R Cachon, G Feron, M Yvon
Journal of Applied Microbiology 101 (5), 1114-1122, 2006
|The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles|
A Fardet, C Méjean, H Labouré, VA Andreeva, G Feron
Food & function 8 (2), 651-658, 2017
|Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly|
C Schwartz, M Vandenberghe-Descamps, C Sulmont-Rossé, C Tournier, ...
Innovative Food Science & Emerging Technologies 46, 91-106, 2018
|Influence of cell immobilization on the production of benzaldehyde and benzyl alcohol by the white-rot fungi Bjerkandera adusta, Ischnoderma benzoinum and Dichomitus squalens|
C Lapadatescu, G Feron, C Vergoignan, A Djian, A Durand, P Bonnarme
Applied microbiology and biotechnology 47, 708-714, 1997
|Main effects of human saliva on flavour perception and the potential contribution to food consumption|
C Muñoz-González, G Feron, F Canon
Proceedings of the Nutrition Society 77 (4), 423-431, 2018
|In Situ Detoxification of the Fermentation Medium during γ‐Decalactone Production with the Yeast Sporidiobolus salmonicolor|
L Dufossé, I Souchon, G Feron, A Latrasse, HE Spinnler
Biotechnology progress 15 (1), 135-139, 1999