Does interindividual variability of saliva affect the release and metabolization of aroma compounds ex vivo? The particular case of elderly suffering or not from hyposalivation

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

(2018) Carolina Muñoz-González et al.   FOOD CHEMISTRY

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

(2018) Carolina Muñoz-González et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

The role of saliva in aroma release and perception

(2017) Sarah Ployon et al.   FOOD CHEMISTRY

Antioxidant Defence, Oxidative Stress and Oxidative Damage in Saliva, Plasma and Erythrocytes of Dementia Patients. Can Salivary AGE be a Marker of Dementia?

(2017) Magdalena Choromańska et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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

(2017) C. Muñoz-González et al.   Journal of Nutrition Health & Aging

Food-saliva interactions: Mechanisms and implications

(2017) Ana Carolina Mosca et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2017) E. Guichard et al.   Food & Function

The salivary microbiome for differentiating individuals: proof of principle

(2016) Sarah L. Leake et al.   MICROBES AND INFECTION

Hyposalivation and dietary nutrient intake among community-based older Japanese

(2015) Masanori Iwasaki et al.   Geriatrics & Gerontology International

Meta-Analysis of Salivary Flow Rates in Young and Older Adults

(2015) Rebecca H. Affoo et al.   JOURNAL OF THE AMERICAN GERIATRICS SOCIETY

Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase

(2014) Sandy Pagès-Hélary et al.   FOOD RESEARCH INTERNATIONAL

Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

(2014) Carolina Muñoz-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

(2014) Paola Piombino et al.   PLoS One

Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

(2014) Gilles Feron et al.   PLoS One

The Impact of Oral Health on Taste Ability in Acutely Hospitalized Elderly

(2012) Kirsten Solemdal et al.   PLoS One

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

(2011) Eric Neyraud et al.   ARCHIVES OF ORAL BIOLOGY

Biotechnological implications of the salivary proteome

(2011) Massimo Castagnola et al.   TRENDS IN BIOTECHNOLOGY

Associations between self-assessed masticatory ability, nutritional status, prosthetic status and salivary flow rate in hospitalized elders

(2010) V. Dormenval et al.   ORAL DISEASES

Prevalence of hyposalivation in relation to general health, body mass index and remaining teeth in different age groups of adults

(2008) Håkan Flink et al.   COMMUNITY DENTISTRY AND ORAL EPIDEMIOLOGY

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

(2008) Alessandro Genovese et al.   FOOD CHEMISTRY