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

Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release

(2015) Guillaume Fiches et al.   FLAVOUR AND FRAGRANCE JOURNAL

Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis

(2015) Mathilde Charles et al.   FOOD RESEARCH INTERNATIONAL

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

(2015) C Vors et al.   INTERNATIONAL JOURNAL OF OBESITY

Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels

(2015) Sara Camacho et al.   JOURNAL OF TEXTURE STUDIES

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

(2015) Caroline Méjean et al.   PLoS One

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

Cross-modal interaction between cheese taste and aroma

(2014) Jun Niimi et al.   INTERNATIONAL DAIRY JOURNAL

Physical and Sensory Characterizations of Oral Coatings of Oil/Water Emulsions

(2014) S. Camacho 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

Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing andin vivoaroma release

(2013) Lauriane Boisard et al.   FLAVOUR AND FRAGRANCE JOURNAL

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

(2013) J. Poette et al.   FLAVOUR AND FRAGRANCE JOURNAL

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content

(2013) Lauriane Boisard et al.   FOOD CHEMISTRY

Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability

(2013) M. Emorine et al.   FOOD RESEARCH INTERNATIONAL

Applications of tribology in studying food oral processing and texture perception

(2013) Sangeeta Prakash et al.   FOOD RESEARCH INTERNATIONAL

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

(2013) M. Doyennette et al.   JOURNAL OF THEORETICAL BIOLOGY

Multimodal Sensory Integration during Sequential Eating--Linking Chewing Activity, Aroma Release, and Aroma Perception over Time

(2012) S. Leclercq et al.   CHEMICAL SENSES

Combined effect of cheese characteristics and food oral processing onin vivoaroma release

(2012) Marie Repoux et al.   FLAVOUR AND FRAGRANCE JOURNAL

The fatty acid translocase gene CD36 and lingual lipase influence oral sensitivity to fat in obese subjects

(2012) Marta Yanina Pepino et al.   JOURNAL OF LIPID RESEARCH

CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLD

(2012) CLAUDE YVEN et al.   JOURNAL OF TEXTURE STUDIES

Retro-Nasal Aroma Release Is Correlated with Variations in the In-Mouth Air Cavity Volume after Empty Deglutition

(2012) Anne Mishellany-Dutour et al.   PLoS One

Solid cheese consumption: Quantification of oral coating

(2011) M. Repoux et al.   ARCHIVES OF ORAL BIOLOGY

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

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

Model validation and error estimation in multi-block partial least squares regression

(2011) Sahar Hassani et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

In-Mouth Mechanisms Leading to Flavor Release and Perception

(2011) Christian Salles et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review.

(2011) Isabelle Gierczynski et al.   FLAVOUR AND FRAGRANCE JOURNAL

Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study

(2011) M. Doyennette et al.   FOOD CHEMISTRY

In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation

(2011) A. Tarrega et al.   INTERNATIONAL DAIRY JOURNAL

Relationships between saliva and food bolus properties from model dairy products

(2010) S.R. Drago et al.   FOOD HYDROCOLLOIDS

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

(2010) Mirela Kopjar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

In Vivo Aroma Release of Milk Gels of Different Hardnesses: Inter-individual Differences and Their Consequences on Aroma Perception

(2008) Isabelle Gierczynski et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process

(2007) Andrea Buettner et al.   FOOD CHEMISTRY

Aroma release and chewing activity during eating different model cheeses

(2007) A. Tarrega et al.   INTERNATIONAL DAIRY JOURNAL