Guichard E - Search Results

1

The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity.

Neyraud E, Cabaret S, Brignot H, Chabanet C, Labouré H, Guichard E, Berdeaux O. Neyraud E, et al. Among authors: guichard e. Sci Rep. 2017 Jul 20;7(1):5969. doi: 10.1038/s41598-017-06418-2. Sci Rep. 2017. PMID: 28729703 Free PMC article.

2

Impact of hardness of model fresh cheese on aroma release: in vivo and in vitro study.

Gierczynski I, Labouré H, Sémon E, Guichard E. Gierczynski I, et al. Among authors: guichard e. J Agric Food Chem. 2007 Apr 18;55(8):3066-73. doi: 10.1021/jf0633793. Epub 2007 Mar 27. J Agric Food Chem. 2007. PMID: 17385886

3

In vivo aroma release of milk gels of different hardnesses: inter-individual differences and their consequences on aroma perception.

Gierczynski I, Laboure H, Guichard E. Gierczynski I, et al. Among authors: guichard e. J Agric Food Chem. 2008 Mar 12;56(5):1697-703. doi: 10.1021/jf0728505. Epub 2008 Feb 14. J Agric Food Chem. 2008. PMID: 18271545

4

Tap water consumers differ from non-consumers in chlorine flavor acceptability but not sensitivity.

Puget S, Beno N, Chabanet C, Guichard E, Thomas-Danguin T. Puget S, et al. Among authors: guichard e. Water Res. 2010 Feb;44(3):956-64. doi: 10.1016/j.watres.2009.10.009. Epub 2009 Nov 10. Water Res. 2010. PMID: 19896690 Clinical Trial.

5

In-mouth mechanisms leading to flavor release and perception.

Salles C, Chagnon MC, Feron G, Guichard E, Laboure H, Morzel M, Semon E, Tarrega A, Yven C. Salles C, et al. Among authors: guichard e. Crit Rev Food Sci Nutr. 2011 Jan;51(1):67-90. doi: 10.1080/10408390903044693. Crit Rev Food Sci Nutr. 2011. PMID: 21229419 Review.

6

Solid cheese consumption: quantification of oral coating.

Repoux M, Septier C, Palicki O, Guichard E, Feron G, Laboure H. Repoux M, et al. Among authors: guichard e. Arch Oral Biol. 2012 Jan;57(1):81-6. doi: 10.1016/j.archoralbio.2011.07.011. Epub 2011 Oct 24. Arch Oral Biol. 2012. PMID: 22024404

7

Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition.

Mishellany-Dutour A, Woda A, Labouré H, Bourdiol P, Lachaze P, Guichard E, Feron G. Mishellany-Dutour A, et al. Among authors: guichard e. PLoS One. 2012;7(7):e41276. doi: 10.1371/journal.pone.0041276. Epub 2012 Jul 17. PLoS One. 2012. PMID: 22815986 Free PMC article.

8

Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.

Feron G, Ayed C, Qannari el M, Courcoux P, Laboure H, Guichard E. Feron G, et al. Among authors: guichard e. PLoS One. 2014 Apr 1;9(4):e93113. doi: 10.1371/journal.pone.0093113. eCollection 2014. PLoS One. 2014. PMID: 24691625 Free PMC article.

9

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

Vors C, Drai J, Gabert L, Pineau G, Laville M, Vidal H, Guichard E, Michalski MC, Feron G. Vors C, et al. Among authors: guichard e. Int J Obes (Lond). 2015 Sep;39(9):1425-8. doi: 10.1038/ijo.2015.71. Epub 2015 Apr 28. Int J Obes (Lond). 2015. PMID: 25916910

10

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

Guichard E, Repoux M, Qannari EM, Laboure H, Feron G. Guichard E, et al. Food Funct. 2017 Feb 22;8(2):615-628. doi: 10.1039/c6fo01472k. Food Funct. 2017. PMID: 28091677

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