| 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 | 146 | 2010 |
| Prospects for the microbial production of food flavours G Feron, P Bonnarme, A Durand Trends in Food Science & Technology 7 (9), 285-293, 1996 | 133 | 1996 |
| 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 | 128 | 2012 |
| 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 | 89 | 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 Appl. Environ. Microbiol. 62 (8), 2826-2831, 1996 | 68 | 1996 |
| 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 | 62 | 1997 |
| 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 | 50 | 1997 |
| 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 | 47 | 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 | 46 | 2006 |
| 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 | 46 | 2000 |
| 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 | 44 | 2011 |
| 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 | 44 | 1999 |
| 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 | 42 | 2014 |
| 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 | 40 | 2014 |
| 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 | 40 | 2012 |
| 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 | 38 | 2012 |
| 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 | 36 | 1997 |
| 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 | 34 | 2014 |
| 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 | 34 | 2009 |
| Yeast as an efficient biocatalyst for the production of lipid-derived flavours and fragrances Y Waché, F Husson, G Feron, JM Belin Antonie van Leeuwenhoek 89 (3-4), 405-416, 2006 | 34 | 2006 |