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Francis Canon
Researcher at University of Burgundy
Publications - 82
Citations - 1807
Francis Canon is an academic researcher from University of Burgundy. The author has contributed to research in topics: Saliva & Aroma. The author has an hindex of 22, co-authored 68 publications receiving 1288 citations. Previous affiliations of Francis Canon include Centre national de la recherche scientifique & University of Montpellier.
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Journal ArticleDOI
Aggregation of the salivary proline-rich protein IB5 in the presence of the tannin EgCG.
Francis Canon,Franck Paté,Véronique Cheynier,Pascale Sarni-Manchado,Alexandre Giuliani,Javier Pérez,Dominique Durand,Joaquim Li,Bernard Cabane +8 more
TL;DR: In the mouth, proline-rich proteins (PRP), which are major components of stimulated saliva, interact with tannins contained in food, and in vitro interactions of the tannin epigallocatechin gallate (EgCG) are reported.
Journal ArticleDOI
Saliva and Flavor Perception: Perspectives
TL;DR: The main trends and perspectives related to the current understanding of the relationships between saliva and flavor perception are reported, with a need to better understand the role of protein aggregates in flavor perception.
Journal ArticleDOI
Proline-rich salivary proteins have extended conformations.
Hélène Boze,Thérèse Marlin,Dominique Durand,Javier Pérez,Aude Vernhet,Francis Canon,Pascale Sarni-Manchado,Véronique Cheynier,Bernard Cabane +8 more
TL;DR: It is proposed that the unusually extended conformations of these proteins in solution facilitate the capture of plant tannins in the oral cavity.
Journal ArticleDOI
Folding of a Salivary Intrinsically Disordered Protein upon Binding to Tannins
Francis Canon,Renaud Ballivian,Renaud Ballivian,Fabien Chirot,Rodolphe Antoine,Pascale Sarni-Manchado,Jérôme Lemoine,Philippe Dugourd +7 more
TL;DR: The data demonstrate that IB5 undergoes an unfolded to folded structural transition upon binding with EgCG, demonstrating conformational adaptability of intrinsically disordered proteins bound to their targets in complex mixtures.
Journal ArticleDOI
The hidden face of food phenolic composition.
I. Tarascou,J.M. Souquet,J.M. Souquet,J.M. Souquet,Jean-Paul Mazauric,Jean-Paul Mazauric,Jean-Paul Mazauric,S. Carrillo,S. Carrillo,S. Carrillo,Sylvain Coq,Francis Canon,Francis Canon,Francis Canon,Hélène Fulcrand,Hélène Fulcrand,Hélène Fulcrand,Véronique Cheynier,Véronique Cheynier,Véronique Cheynier +19 more
TL;DR: High performance liquid chromatography analysis by HPLC after acid-catalysed depolymerisation in the presence of a nucleophile permits to overcome problems and shows that proanthocyanidins predominate in the polyphenol composition of most plants.