Feron G
Feron G
INRA Centre des Sciences du Goût et de l'Alimentation
Adresse e-mail validée de dijon.inra.fr
TitreCitée parAnnée
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
1492010
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
1392012
Prospects for the microbial production of food flavours
G Feron, P Bonnarme, A Durand
Trends in Food Science & Technology 7 (9), 285-293, 1996
1391996
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
922001
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
Appl. Environ. Microbiol. 62 (8), 2826-2831, 1996
701996
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
661997
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 (6), 708-714, 1997
511997
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
482000
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
472007
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
472006
In Situ Detoxification of the Fermentation Medium during γ‐Decalactone Production with the Yeast Sporidiobolus salmonicolor
L Dufosse, I Souchon, G Feron, A Latrasse, HE Spinnler
Biotechnology progress 15 (1), 135-139, 1999
461999
Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume
J Poette, J Mekoué, E Neyraud, O Berdeaux, A Renault, E Guichard, ...
Flavour and Fragrance Journal 29 (1), 39-49, 2014
452014
Relationships between saliva and food bolus properties from model dairy products
SR Drago, M Panouille, A Saint-Eve, E Neyraud, G Feron, I Souchon
Food Hydrocolloids 25 (4), 659-667, 2011
452011
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
412014
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
412012
Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold
C Yven, J Patarin, A Magnin, H Labouré, M Repoux, E Guichard, G Feron
Journal of Texture Studies 43 (4), 309-318, 2012
402012
Fatty acid accumulation in the yeast Sporidiobolus salmonicolor during batch production of γ-decalactone
G Feron, L Dufossé, G Mauvais, P Bonnarme, HE Spinnler
FEMS microbiology letters 149 (1), 17-24, 1997
371997
Production of γ-decalactone and 4-hydroxy-decanoic acid in the genus Sporidiobolus
L Dufossé, G Feron, G Mauvais, P Bonnarme, A Durand, HE Spinnler
Journal of fermentation and bioengineering 86 (2), 169-173, 1998
351998
Salivary markers of taste sensitivity to oleic acid: a combined proteomics and metabolomics approach
R Mounayar, M Morzel, H Brignot, M Tremblay-Franco, C Canlet, G Lucchi, ...
Metabolomics 10 (4), 688-696, 2014
342014
Influence of Composition (CO2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages
A Saint-Eve, I Deleris, E Aubin, E Semon, G Feron, JM Rabillier, D Ibarra, ...
Journal of agricultural and food chemistry 57 (13), 5891-5898, 2009
342009
Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.
Articles 1–20