Francis Canon
Publications
Publications
Methods for evaluating astringency in food productsFLAVOURsome Satellite Event at Food Oral Processing Conference, May 2025, Valencia, Spain |
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Volatile sulfur compounds oral release from aroma precursors and the emerging role of bacterial C-S lyasesFLAVOURsome Satellite Event at Food Oral Processing Conference, May 2025, Valencia, Spain |
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The oral microbiome and its role in sensory perception and food choicesFLAVOURsome and FlavourFerm - COST Workshop "Flavour frontiers: Science, Culture and Innovation in Fermentation", Jun 2025, Brussels (Belgium), Belgium |
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The role of the oral microbiome in sensory perceptionThe FRANCE-JAPAN JOINT SYMPOSIUM 2025 in KUMAMOTO "Advancing France-Japan Collaboration in Food and Agritech", Oct 2025, Kumamoto, Japan |
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Innovative Approaches to Astringency Evaluation in Plant ProteinsFLAVOURsome Satellite Event at 17th Weurman Flavour Symposium, Sep 2024, Wageningen (NL), Netherlands |
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Enzymatic release of volatile sulfur compounds in-mouth and the role of oral microbiota C-S lyases in food perception17th Weurman Flavour Research Symposium, Sep 2024, Wageningen, Netherlands |
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Understanding the in-mouth release of aroma sulfur compounds from food precursors and the role of microbial C-S lyases2. international Meet on food science and technology, Aug 2023, Vancouver, Canada |
Metabolism of flavor sulfur precursors by the oral microbiotaIATA Conference, Instituto de Agroquímica y Tecnología de Alimentos, Jun 2022, Valence, Spain |
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Molecules of the flavorIATA Conference, Instituto de Agroquímica y Tecnología de Alimentos, Jun 2022, Valence, Spain |
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Impact of saliva on flavor perceptionSymposium of Collaboration in the Baltic Sea Region, Feb 2022, St Petersburg, Russia |
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Metabolism of flavor sulfur precursors by the oral microbiotaFood Science Meeting, May 2022, Valence, Spain |
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Apport du rayonnement synchrotron à l’étude des mécanismes moléculaires impliqués dans la perception de la flaveurAnimation TRANSFORM 2022 - Le synchrotron pour caractériser les bioressources, Feb 2022, Gif-sur-Yvette, France |
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Flavour from the molecules to the behaviourFood Science Meeting, May 2022, Valence, Spain |
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The impact of transmembrane mucin and dietary tannins on the electric properties of the oral mucosal pellicle studied by Scanning Microwave MicroscopyAFM BioMed Conference, Aug 2022, Nagoya-Okazaki, Japan |
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In-mouth metabolism and production of flavor sulfur compounds by oral microbiota enzymesFCT2022 International Conference on Food chemistry and Technology, Oct 2022, Rome, Italy |
Role of oxidoreductase enzymes in olfactory perireceptor eventsFood Science Meeting, May 2022, Valence, Spain |
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La sensibilité à l'astringence en fonction de l'âge est-elle liée aux Protéines Riches en Proline (PRP) de la salive ?Journées Francophones de Nutrition (JFN), Nov 2022, Toulouse, France |
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Role of human metabolizing enzymes in food perceptionFORTHEM Food Science Lab Workshop, Mar 2022, Palermo, Italy |
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Molecular mechanisms behind the phenomenon of food aroma persistence261st American Chemical Society National Meeting, Apr 2021, San Antonio, United States |
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Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analysesMacrowine, Jun 2021, Verona, Italy |
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Impact of oral molecular mechanisms involving salivary proteins on flavor perception6. International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, Jul 2021, Valencia, Spain |
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A real-time in-vivo approach to explore tannins effect on aroma release and perception of red wine after air exposition16. Weurman Flavour Research Symposium, Elisabeth Guichard; Jean-Luc Le Quéré, May 2021, Dijon, France |
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Effects of EGCg on the metabolisation of aroma compounds and its implication on retronasal aroma16. Weurman Flavour Research Symposium, Elisabeth Guichard; Jean-Luc Le Quéré, May 2021, Dijon, France |
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TBAFood BioTech Conference 2021 - Topic: Food Quality. Safety and Society, Aug 2021, St Petersburg, Russia |
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Oral molecular mechanisms and flavor perceptionFood BioTech Conference 2021, Aug 2021, St. Petersburg, Russia |
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Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epitheliumItalian Proteomics Association and Hellenic Proteomics Society International Congress, Jun 2019, Catanzaro, Italy |
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Interindividual variability of oral metabolization and release of aroma compounds in elderly12. Wartburg Symposium on Flavor Chemistry and Biology, May 2019, Eisenach, Germany |
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Oxygen K-shell spectroscopy of isolated bare and solvated peptideSummer school and international symposium on the physics of ionized gases (SPIG 2018), Aug 2018, Belgrade, Serbia. 1 p |
Interactions between saliva, mucosae and flavor compoundsInternational Conference on Mediterranean Diet and Gastronomy, Oct 2018, Evora, Portugal |
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Effets de la variabilité interindividuelle de la salive humaine (flux et composition) sur la libération d’arômes et la perception de la flaveur chez le sujet âgé afin de mettre en place des stratégies d’élaboration des produits alimentaires pour un vieillissement en bonne santé « Food4Elderly »Les Journées Francophones de Nutrition, Nov 2018, Nice, France |
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Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological tannins5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom |
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New insight on the role of the oral mucosa in aroma release15. Weurman Flavour Research Symposium, Jun 2017, Graz, Austria |
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Does human saliva drive flavour perception?Agreenskills annual meeting, May 2017, London, United Kingdom |
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A mucosal pellicle modifies the physical properties of epithelialInternational Scanning Probe Microscopy Conference, Jun 2017, Kyoto, Japan |
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Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological tannins4. Wine Active Compounds international conference, Mar 2017, Beaune, France |
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Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland |
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Activité lipolytique salivaire humaine : Mise en évidence et études préliminaires de caractérisationJournées francophones de nutrition (JFN), Nov 2016, Montpellier, France. 1 p |
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Inter-individual differences in human saliva composition affect the partition of food and beverages aroma compounds4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland |
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Photoinduced fragmentation of gas-phase protonated leucine-enkephalin peptide in the VUV range29.International Conference on Photonic, Electronic, and Atomic Collisions, Universidad Autónoma de Madrid. ESP., Jul 2015, Tolède, Spain. pp.6, ⟨10.1088/1742-6596/635/1/012034⟩ |
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Photodissociation of protonated Leucine-Enkephalin peptide in the VUV range29. International Conference on Photonic, Electronic, and Atomic Collisions (ICPEAC), Jul 2015, Toledo, Spain. ⟨10.1088/1742-6596/635/11/112030⟩ |
Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse oraleCongrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015), Sep 2015, Ajaccio, Corse, France. 1 p |
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In nose concentration of aroma compounds is modified by salivary protein composition and saliva stimulation24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO), Sep 2014, Dijon, France |
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Contribution des interactions tanins - protéines salivaires dans la sensation d'astringence14. Forum Oenologique de Davayé, Feb 2015, Davayé, France |
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Astringency and the interactions between a human salivary proline-rich protein and tannins10. SOLEIL Users Meeting, Satellite WorkShop INRA‐SOLEIL: The Synchrotron Approach in Agriculture, Food and Environment Sciences, Synchrotron SOLEIL, Jan 2015, Saint-Aubin, France |
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Mass spectrometry for the study of protein-ligand interactions and supramolecular complexes: Application to an intrinsically disordered protein8. SMAP, SFSM; SFEAP, Sep 2015, Ajaccio, France |
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Is aroma release affected by salivary composition ?14th Weurman Flavour Research Symposium, Sep 2014, Cambridge, United Kingdom |
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Localization of the binding site of different model tannins on the salivary PRP IB53. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands |
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Localization of the binding site of different model tannins on the salivary PRP IB510. european symposium on Saliva, May 2014, Egmond aan Zee, Netherlands. 1 p |
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Localization of the tannin-binding site on the salivary PRP IB510. European Symposium on Saliva, 2014, NA, France |
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Interaction fo energetic photons with bare and nanosolvated biopolymers isolated in the gas phaseThe 2nd Nanoscale Insights into Ion Beam Cancer Therapy, 2013, Sopot, Poland |
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Ionization energy of gas phase protein cations and its dependence on charge state_and structureSynchrotron SOLEIL Users Meeting, Jan 2013, Orsay, France |
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Application of VUV synchroton radiation to proteomic and analytical mass spectrometry11. international conference on Synchroton radiation instrumentation (Sri 2012), Jul 2013, Lyon, France. pp.1-6 |
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L17: Astringency, a new insight into salivary PRP - tannin interaction2. International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, Jul 2012, Beaune, France. 1 p |
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Localization of non-covalent protein-ligand binding sites by top-down mass spectrometry based on vacuum ultra-violet (VUV) activationJFSM 2012 (congrès des journées françaises de la spectrométrie de masse), Sep 2012, Orléans, France |
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Study of interactions occurring between proline rich proteins and tannins6. SOLEIL Users Meeting, Synchrotron SOLEIL, Jan 2011, Saint-Aubin, France |
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Understanding functions of a human intrinsically unstructured protein involved in astringencyJournée de l'école doctorale Sciences des Aliments - Sciences des Procédés, Jun 2010, Montpellier, France |
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Tannin interactions with a human basic salivary proline rich protein studied by mass spectrometry25. International Conference on Polyphenols, Aug 2010, Montpellier, France |
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Mass spectrometry contribution to understand function of an human intrinsically unstructured protein involved in astringency18. International Mass Spectrometry Conference, Aug 2009, Bremen, Germany |
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Basic salivary proline rich proteins involved in astringency studied by mass spectrometry8. European Symposium on saliva, May 2008, Egmund aan Zee, Netherlands |
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Tannins interactions with a human basic salivary proline rich protein studied by mass spectrometryIn XXIVth International Conference on Polyphenols, Jul 2008, Salamanca, Spain |
Role of oral bacterial glycosidases in human flavor perceptionThe International Symposium on Olfaction and Taste (ISOT), Jun 2024, Reykjavík, Iceland |
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Purification and functional characterization of three human salivary proline-rich proteins involved in astringencyThe International Symposium on Olfaction and Taste (ISOT), Jun 2024, Reykjavík, Iceland |
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Rôle du microbiote oral dans la métabolisation de divers précurseurs aromatiques soufrésPIA4 « Excellences » HARMI: HARnessing MIcrobiomes for sustainable development, Sep 2024, Dole, France |
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Impact of aldehyde dehydrogenases and aldo-keto reductases on human olfactory peri-receptor events45. annual meeting - association for chemoreception sciences (AChemS), Apr 2023, Bonita Springs, Florida, United States. |
Mucin MUC1: a key protein in oral physiology and the molecular mechanisms of sensory perception of astringency32. international congress of the european-chemoreception-research-organization (ECRO), Aug 2022, Berlin, Germany |
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Development of a new in vitro model of oral mucosa to investigate a new hypothesis on the molecular origin of astringency31. international congress of the european-chemoreception-research-organization (ECRO), Sep 2021, Cascais, Portugal. |
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Impact de l’oxydation des polyphénols en modèle jus de fruit sur la perception et les mécanismes de l’astringenceJournées Francophones de Nutrition, Nov 2021, Lille, France |
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Impact of saliva and astringent compounds on tongue mechanical properties : an ex vivo investigation5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom |
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Salivary redox status: a key parameter involved in the release and perception of sensory stimuli in human5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom |
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L'efficacité masticatoire du jeune enfant permet-elle d'expliquer l'acceptabilité des aliments solides pendant la période de diversification alimentaire ?Journées francophones de nutrition, Dec 2017, Nantes, France. , 1 p., 2017 |
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Unravelling the effects of interindividual variability of human saliva (flow and composition) on aroma compounds15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria |
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International Scanning Probe Microscopy ConferenceInternational Scanning Probe Microscopy Conference, Jun 2016, Grindelwald, Switzerland. 1 p., 2016 |
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Role of mucosa and mucosal pellicle in aroma persistence94. IADR (International Association for Dental Research) General Session, Jun 2016, Seoul, South Korea. 1 p., 2016 |
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Impact of the main salivary proteins on aroma release10. European Symposium on Saliva, May 2014, Egmond aan Zee, Netherlands |
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Electronic spectroscopy of polypeptides in the gas phase2. International Conference on Physics and Biological Systems, Jun 2014, Gif-sur-Yvette, France |
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Mucin and α-amylase, the main salivary proteins, impact on aroma release9ème Congrès International Goût-Nutrition-Santé, Apr 2014, Dijon, France |
Design of an in-vitro model of oral mucosa: microscopic characterization10. european symposium on Saliva, May 2014, Egmond aan Zee, Netherlands. 1 p., 2014 |
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Mucin and α-amylase, the main salivary proteins, impact on aroma release9.congrès international Goût nutrition santé, 2014, Dijon, France. 1 p., 2014 |
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Does salivary composition impact the release of aroma?The 14th Weurman Flavour Research Symposium, Sep 2014, Cambridge, United Kingdom. International Dairy Journal, 2014, International Dairy Journal |
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VUV photofragmentation of protonated leucine-enkephalin peptide: partial ion yield dependence on type of sequence fragments28. international conference on Photonic, electronic and atomic collisions, Jul 2013, Lanzhou, China. , 1 p., 2013 |
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УТИЦАЈ НАНОСОЛВАТАЦИЈЕ НА СТАБИЛНОСТ ПЕПТИДА ИЗОЛОВАНОГ У ГАСНОЈ ФАЗИ12. congress of Serbian Physicists, Apr 2013, Vrnjačka Banja, Serbia. 1 p., 2013 |
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VUV photodissociation of bare and nanosolvated protonated nucleotide isolated in the gas phase2. Nanoscale insights into ion beam cancer therapy, May 2013, Sopot, Poland. 1 p., 2013 |
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Does saliva modify the volatility of aroma compounds?2. International conference on food oral processing (FOP), Jul 2012, Beaune, France. , 1 p., 2012 |
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VUV-photodissociation of peptides in the gas phase probed by synchrotron radiation59. ASMS Conference on Mass Spectrometry and Allied Topics, Jun 2011, Denver, Colorado, United States |
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Coupling of a linear ion trap with a VUV beamlineSMAP Conference, Sep 2011, Avignon, France |
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Application of VUV synchrotron radiation to proteomic and analytical mass spectrometrySMAP 2011 (Spectrométrie de masse et Analyse protéomique), Sep 2011, Avignon, France |
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VUV-photodissociation of peptides in the gas phase probed by synchrotron radiationSMAP conference, Sep 2011, Avignon, France |
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Contribution de la spectrométrie de masse à l'étude d'une protéine non structurée riche en proline impliquée dans le phénomène d'astringence25èmes Journées Françaises de Spectrométrie de Masse, Sep 2008, Grenoble, France |
In-mouth metabolism of flavor compoundsElisabeth Guichard; Christian Salles. Flavor: From Food to Behaviors, Wellbeing and Health, Second edition, Chapter 3, , pp.87-101, 2023, 978-0-323-89903-1. ⟨10.1016/B978-0-323-89903-1.00003-7⟩ |
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Understanding the Molecular Basis of Aroma Persistence Using Real-Time Mass SpectrometryDynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry, 1402 (chapitre 5), American Chemical Society, 2021, ACS Symposium Series, 9780841297944. ⟨10.1021/bk-2021-1402.ch005⟩ |
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Interactions between saliva and flavour compoundsFlavour: From food to perception, John Wiley & Sons, Inc., 424 p., 2017, 978-1-118-92941-4 |
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Is aroma release affected by salivary composition?Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 978-1-899043-70-5 |
La Chimie de l’astringence mieux décrite2018, pp.3 |
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Communiqué de Presse INRA : Francis Canon, chercheur Centre des Sciences du goût et de l’alimentation2018, 2 p |
La sensation d’astringence, une histoire de protéines2018 |
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La sensation d'astringence, une histoire de protéines2018, 2 p |
Astringency and the interaction between a human salivary proline rich-protein and tannins2016 |
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Synchrotron radiation -tandem mass spectrometry for proteomic and structural biology2013 |
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La sensation d’astringence sous les rayons UV2013 |
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Exploring the role of the MUC1 mucin in human oral lubrication by tribological in vitro studies2024 |
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Astringency sensitivity to tannic acid: effect of ageing and salivary flow2021 |
Contribution de la spectrométrie de masse à l’étude des interactions entre les protéines salivaires riches en proline et les taninsChimie analytique. CENTRE INTERNATIONAL D’ETUDES SUPERIEURES EN SCIENCES AGRONOMIQUES, 2010. Français. ⟨NNT : ⟩ |
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Impact des mécanismes moléculaires impliquant la muqueuse orale et les protéines salivaires sur la perception de la flaveur : exemples de l’astringence et de la perception aromatiqueAlimentation et Nutrition. Université de Bourgogne (UB), 2019 |