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.
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Journal ArticleDOI
Salivary Flow Decreases in Healthy Elderly People Independently of Dental Status and Drug Intake
Mathilde Vandenberghe-Descamps,Hélène Labouré,Aurélie Prot,Chantal Septier,Carole Tournier,Gilles Feron,Claire Sulmont-Rossé +6 more
TL;DR: In this paper, the impact of normal ageing on salivary flow taking into account the dental status and the number of drugs taken by the elderly people was investigated, and the results showed an average 38.5% reduction of resting and stimulated salivial flow in healthy elderly people compared to young adults.
Journal ArticleDOI
Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.
Gilles Feron,Charfedinne Ayed,El Mostafa Qannari,Philippe Courcoux,Hélène Labouré,Elisabeth Guichard +5 more
TL;DR: An integrated approach was proposed to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption to point out that aroma release was mostly explained by masticatory behaviour whatever the cheese and the aroma, with a specific influence of mean amplitude on aroma release after swallowing.
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Salivary Composition Is Associated with Liking and Usual Nutrient Intake
Caroline Méjean,Martine Morzel,Eric Neyraud,Sylvie Issanchou,Christophe Martin,Sophie Bozonnet,Christine Urbano,Pascal Schlich,Serge Hercberg,Sandrine Péneau,Gilles Feron +10 more
TL;DR: Saliva does not substantially vary according to a usual diet, except for carbohydrate intake, whereas the specific association between salivary flow/composition and sensory liking suggests the influence of saliva characteristics in food acceptance.
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Production, Identification, and Toxicity of (gamma)-Decalactone and 4-Hydroxydecanoic Acid from Sporidiobolus spp.
Gilles Feron,Laurent Dufossé,E Pierard,Pascal Bonnarme,Jean-Luc Le Quéré,Henry-Eric Spinnler +5 more
TL;DR: During the bioconversion of ricinoleic acid to (gamma)-decalactone under controlled pH conditions, Sporidiobolus salmonicolor produced only the lactone form, while S. ruinenii produced both the lact one form and a precursor, which was identified as 4-hydroxydecanoic acid.
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Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions
Carolina Muñoz-González,Gilles Feron,Elisabeth Guichard,Juan José Rodríguez-Bencomo,Pedro J. Martín-Álvarez,M. Victoria Moreno-Arribas,M. Ángeles Pozo-Bayón +6 more
TL;DR: Red wines were more affected than white and synthetic wines by saliva, specifically human saliva, which provoked a reduction in aroma release for most of the assayed aroma compounds independent of their chemical structure.