G
Gilles Feron
Researcher at University of Burgundy
Publications - 145
Citations - 3407
Gilles Feron is an academic researcher from University of Burgundy. The author has contributed to research in topics: Saliva & Aroma. The author has an hindex of 31, co-authored 138 publications receiving 2732 citations. Previous affiliations of Gilles Feron include École nationale supérieure de biologie appliquée à la nutrition et à l'Alimentation & Centre national de la recherche scientifique.
Papers
More filters
Journal ArticleDOI
In-Mouth Mechanisms Leading to Flavor Release and Perception
Christian Salles,Marie-Christine Chagnon,Gilles Feron,Elisabeth Guichard,Hélène Labouré,Martine Morzel,Etienne Sémon,Amparo Tárrega,Claude Yven +8 more
TL;DR: This article reviews the knowledge and progresses on in-mouth processes leading to food breakdown and flavor release and affecting perception and develops and discusses relationships between food texture and composition, food breakdown, oral physiology, and Flavor release.
Journal ArticleDOI
Variability of human saliva composition: Possible relationships with fat perception and liking
TL;DR: Relationships were found between some of the measured characteristics of saliva characteristics (lipolysis, lipocalin and flow) and fat-liking or perception, showing that the composition of saliva may play an important role in fat perception and liking.
Journal ArticleDOI
Prospects for the microbial production of food flavours
TL;DR: The development of novel and cheap production processes, such as solid-state fermentation, may help overcome some of the current limitations of microbial flavour production, as well as widening the spectrum of biotechnologically accessible compounds.
Journal ArticleDOI
Glucosamine measurement as indirect method for biomass estimation of Cunninghamella elegans grown in solid state cultivation conditions.
TL;DR: Glucosamine can be considered as a well-adapted biomass indicator, with the necessity to establish for each medium tested a prior correlation between biomass and glucosamine amount.
Journal ArticleDOI
Relationships between saliva and food bolus properties from model dairy products
Silvina R. Drago,Maud Panouillé,Maud Panouillé,Anne Saint-Eve,Anne Saint-Eve,Eric Neyraud,Gilles Feron,Isabelle Souchon,Isabelle Souchon +8 more
TL;DR: In this article, the role of saliva in bolus formation was investigated using model dairy products, and the authors found that subject and food product had a significant effect on almost all bolus properties, including saliva incorporation, pH, spreading ability and rheology of bolus.