Thierry Thomas-Danguin
270
Documents
Publications
Less salt in food: science-tested strategies and the practices of consumersAppetite for Innovation, Ingredients and processes for reducing salt, fat and sugar, Vitagora (France), Oct 2021, Virtuel, France
Conference papers
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The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practices16. Weurman Flavour Research Symposium, Elisabeth Guichard; Jean-Luc Le Quéré, May 2021, Online, France
Conference papers
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The question of Organic Unity in Flavour: The whole is not equal to the sum of the parts16. Weurman Flavour Research Symposium, Elisabeth Guichard, CSGA (Dijon, France); Jean-Luc Le Quéré, CSGA (Dijon, France), May 2021, Dijon, France
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Can aroma compounds really improve the taste of sugar-reduced foodsThe 3rd international Flavor and Fragrance conference, IFFC2019, Oct 2019, Vina del Mar, Chile
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Towards the improvement of food flavour analysis: Modelling chemical and sensory data and expert knowledge integration12. Wartburg symposium on flavour chemistry and biology, May 2019, Eisenach, Germany. 17 p
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Probe key-odorants in wine throught online GC/O recombination with olfactoscanMacrowine 2018, May 2018, Zaragova, Spain. 6 p
Conference papers
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Salt, sugar and lipid reduction in solid foods; a summary of the main outcomes from PLEASURE and TERIFIQ FP7 Twin projects32. EFFoST international conference, Nov 2018, Nantes, France
Conference papers
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Human in the loop for modelling food and biological systems: a novel perspective coupling artificial intelligence and life science10. International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018. Eurosis, 2018., Apr 2018, Ghent, Belgium. pp.8
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Perception of odour mixtures: The next challenge in flavour analysis15. Weurman Flavour Research Symposium, Sep 2017, Graz, Austria
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Utilisation d'arômes dans la reformulation d'aliments à teneur réduite en sel, gras, sucre pour renforcer la perception du salé, gras et/ou sucré18. journées de formulation, Dec 2017, Nice, France. 32 p
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Pharmacophore study of a blending six-component odor mixtureStrasbourg summer school on chemoinformatics, Jun 2016, Strasbourg, France. 1 p
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Aroma compounds to rescue the taste of healthy foods and beverages252. American Chemical Society National Meeting & Exposition, American Chemical Society (ACS). USA., Aug 2016, Philadelphie, United States
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Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cryogenic focusing-gas chromatography mass spectrometry16. International Symposium on Olfaction and Electronic Noses (ISOEN 2015), Jun 2015, Dijon, France. 1 p
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Identification of volatile compounds in fruit juices using stir bar sorptive extraction, headspace solid-phase microextraction and solvent-assisted flavor evaporationEuro Food Chem 18, 2015, Madrid, Spain. 1 p
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Olfactoscan device used to reveal aroma active compounds in pinot noir wines16. International Symposium on Olfaction and Electronic Noses (ISOEN 2015), Jun 2015, Dijon, France. 1 p
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Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p
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Counterbalancing salt reduction with aromas and consequences on sensory acceptability: A study with real cheeseVitagora - the 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p
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Taking advantage of aromas to optimize liking of low salt foodsVitagora - 9. international taste-nutrition-health congress, 2014, Dijon, France
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Research group: Molecular interactions, in-mouth breakdown and flavour perception3. edition of Vitagora®'s innovation business event
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Does the learning of elements prevent configural odor mixture perception in the newborn rabbit?36. annual meeting - association for chemoreception sciences (Achems), Apr 2014, Bonita Springs, FL, United States. 1 p
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In silico study of correspondences between odors descriptions linked to common features of aromas compounds4. Strasbourg summer school on chemoinformatics, Jun 2014, Strasbourg, France. 1 p
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Combining in vitro and in vivo approaches to model in-mouth flavour release and perception of dairy products28. EFFOST conference. Innovations in attractive and sustainable food for health, Nov 2014, Uppsala, Sweden. 1 p
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Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensationSenseAsia 2014: the asian sensory and consumer research symposium, May 2014, Singapore, China
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Both the number and perceptual quality of odorants control configural processing of odor mixture in human adults36. annual meeting - association for chemoreception sciences (AChemS XXXVI), 2014, NA, France. 1 p
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Activation of the newborn rabbit's olfactory bulb and piriform cortex by configural versus elemental odour mixture24. Annual Meeting of the European Chemoreception Research Organization (ECRO 2014), European Chemoreception Research Organization (ECRO). INT., Sep 2014, Dijon, France. 1 p., ⟨10.1093/chemse/bju073⟩
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Olfactory configural and elemental abilities in adults with autismClinical chemosensation 2014, Nov 2014, Dresden, Germany. 1 p
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How is salt taste intensity encoded within the human brain? The responses of BOLD fMRI using food models12. international conference on the applications of magnetic resonance in food science: defining food by magnetic resonance - FOODMR-2014, May 2014, Cesena, Italy. 1 p
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The capacity of humans to perceive components in a configural senary mixture and its sub-mixtures24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO), Sep 2014, Dijon, France. 1 p
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Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensation1. international PLEASURE conference "salt-sugar-lipids reduction", Jun 2014, La Rochelle, France. 1 p
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Strategies to enhance saltiness in food involving cross modal interactions5. World Congress on Stevia 2013 - Strategies to reduce sugar and salt, World Stevia Organization (WSO). INT., May 2013, Paris, France. 28 p
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How do rabbit newborns and human adults perceive the configuration in a 6-component blending odor mixture?35. annual meeting - association for chemoreception sciences (AChemS XXXV), Apr 2013, Huntington beach, California, United States. 1 p., ⟨10.1093/chemse/bjt036⟩
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Strategies to enhance saltiness in food involving cross modal interactions245. National Meeting of the American Chemical Society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States
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What makes the taste of waters? What sensory methodology to address this question?The 10th Pangborn Symposium, Aug 2013, Rio de Janeiro, Brazil
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Sentir différemment la même chose : approche comparative de la perception synthétique des mélanges chez le lapereau et l'HommeSFECA 2013, Nov 2013, Dijon, France. 208 p
Conference papers
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Reducing salt and fat while maintaining taste: An approach on a model food system8. international Taste-nutrition-health congress, Vitagora. FRA., Mar 2013, Dijon, France. 1 p
Conference papers
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Elemental or configural perception of an odour mixture induces differences in neural activation in the newborn rabbit22. Congress of the European Chemoreception Research Organization, ECRO 2013, Aug 2013, Leuven, Belgium
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Food composition and oral processing influencing flavour release and perceptionTaste and flavour seminar, Apr 2013, Göteborg, Sweden. 67 p
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Strategies to enhance saltiness in food involving cross modal interactionsACS, Advances in the Generation and Integration of Food Sensation and Cognition, Apr 2013, Nouvelle-Orléans, Louisiane, United States
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Is the superior temporal sulcus involved in the reinforced configural processing of a binary odor mixture?35. annual meeting - association for chemoreception sciences (AChemS), Apr 2013, Huntington beach, California, United States. 1 p
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Is the superior temporal sulcus involved in the reinforced configural processing of a binary odor mixture?35. annual meeting - association for chemoreception sciences (AChemS), Apr 2013, Huntington beach, California, United States. 2 p
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Evidence of neonatal memory of odor configuration35. annual meeting - association for chemoreception sciences (AChemS XXXV), Apr 2013, Huntington beach, California, United States. 2 p
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Initial dominance of salty taste increases saltiness in heterogeneous food products5. conference on Sensory and consumer research (EuroSense), Sep 2012, Bern, Switzerland. 1 p
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Response to all after conditioning to parts of the whole: a case of configural perception in the newborn rabbit16th International Symposium on Olfaction and Taste (ISOT), Jun 2012, Stockholm, Sweden
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Perception of a blending odor mixture: an fMRI study in humans16. international symposium on Olfaction and taste (ISOT), Jun 2012, Stockholm, France. 1 p
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Configural perception of 6-odorant mixtures in newborn rabbits and human adults16. International symposium on olfaction and taste (ISOT), Jun 2012, Stockholm, Sweden. pp.n.c
Conference papers
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Response to all after conditioning to parts of the whole: a case of configural perception in the newborn rabbit16. international symposium on Olfaction and taste (ISOT), Jun 2012, Stockholm, France. 1 p
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Multisensory integration as a strategy to compensate for sodium and fat reduction in foodForum Jeunes chercheurs, Sep 2012, Besançon, France. 1 p
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Which influence of ageing on odour perception?Vitagora, 7. congrès "goût nutrition santé", Mar 2012, Dijon, France. 1 p
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Mélanges odorants : que Bugs Bunny perçoit-il de sa carotte ?44. congrès de la société française pour l'étude du comportement animal (SFECA), 2012, Saint-Etienne, France. 1 p
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Perception of a blending odor mixture: an fMRI study in humans16th International Symposium on Olfaction and Taste (ISOT), Jun 2012, Stockholm, Sweden
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Heterogeneous distribution of aroma and salt in food enhances salt perceptionInstitute of Food Technologists (IST) annual meeting, Jun 2012, Las Vegas, United States. 15 p
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Heterogeneous salt distribution: A way to enhance saltiness without loss of acceptabilityInstitute of Food Technologists (IST) annual meeting, Jun 2012, Las Vegas, United States. 15 p
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Consistency between sorting task and sensory descriptie analysis: application to cheese products9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
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Food saltiness optimization using in-mouth sensorsInternational symposium olfaction & electronic noses (ISOEN 2011), May 2011, New York City, United States
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In-mouth salt release measurement during food chewing using sensors14. International Symposium on Olfaction and Electronic Nose, May 2011, New-York, United States. 2 p., ⟨10.1063/1.3626322⟩
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Perception de mélanges d'odorants, étude psychophysique et comportementale chez l'Homme et le mammifère nouveau-néSens & Co PhD, Mar 2011, Paris, France
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Perception des arômes et des parfums : Le codage olfactif de la complexité chimique4. journée Arômes et parfums, Jul 2011, Nice, France
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PARI 2010-2011 - Projet DINOS "Innovinaroma" ou Mélanges d'odorants et milieux complexesJournée d’animation scientifique de l’IFR92, May 2011, Dijon, France
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Le bouquet du vin : une intégration complexe des perceptions au nez et en boucheVINELINK international: avancées en perception sensorielle du vin, Mar 2011, Paris, France
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Chapter 5 - Perceptual interactions in complex odor mixtures: the blending effect13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. 5 p
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Wine bouquet: the perceptual integration of chemical complexityWine active compounds 2011, Mar 2011, Beaune, France. 362 p
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Mécanismes impliqués dans la détection périphérique d'un mélange d'odorants17. Forum des jeunes chercheurs, Jun 2011, Dijon, France. 1 p
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How newborns perceive complexity: the nose capabilitiesBehavior 2011. Joint meeting of the animal behavior society & international ethological conference, Jul 2011, Bloomington, Indiana, United States
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Dumping effects measured in cream cakes: influence of response alternatives9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
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Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry7. NIZO dairy conference, Sep 2011, Papendal, Netherlands. 1 p
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La matrice minérale de l'eau influence la perception de la flaveur chlore5. Congrès international goût-nutrition-santé, Mar 2010, Dijon, France. 1 p
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Odour mixture processing: from birth to adulthoodThe 20th Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France. pp.E15
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Impact of complexity on the processing of odour mixture in newborn rabbits32. Annual Meeting - Association for Chemoreception Sciences (AChemS), Apr 2010, Saint Petersburg, Floride, United States
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Processing of odour mixture complexity in newborn rabbits20. Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France. 2 p
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Evidences of regional differences in chlorine perception by consumers: sensitivity differences or habituation?Water Quality Technology Conference and Exposition (WQTC), Nov 2010, Savannah, Georgia, United States. 1 p
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Towards an understanding of odor blending in odorant mixtures: a pharmacophore approach20. Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France. 1 p
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La répartition hétérogène du NaCl influence la perception salée16. Forum des jeunes chercheurs, Jun 2010, Besançon, France. 1 p
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Effets de l'expérience sur la perception de mélanges odorants chez l'Homme adulte et le lapereau nouveau-né42. Colloque annuel de la Société Française pour l'Étude du Comportement Animal (SFECA), Mar 2010, Toulouse, France
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Dissimilarity of blending mixture and components in an olfactory spaceHuman Chemosensation meeting, Dec 2010, Dresden, Germany. ⟨10.3389/conf.fnins.2011.85.00008⟩
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Pre-exposure to odour mixture modifies the perceptual quality of the components32. Annual Meeting - Association for Chemoreception Sciences (AChemS), Apr 2010, Saint Petersburg, Floride, United States
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Configural vs. elemental processing of complex odour mixtures in newborn rabbitsThe 20th Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France
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Odour mixture processing: from birth to adulthood20. Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France. 1 p
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Salt distribution in food influences salt perceptionBiopolymères 2010 matrices alimentaires : construction, déconstruction, propriétés sensorielles et nutritionnelles, 2010, Le Croisic, France
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Newborn rabbits perceive odour mixtures elementally or configurally according to theri experienceECRO 2009, Sep 2009, Villasimius, Sardegna, France. 1 p
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Slight variations in components ratio affect odor pleasantness of a blending mixtureAcheMs 2009, Apr 2009, Sarasota, United States. 1 p
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Impact of proportion on configural perception of odor mixtures in a newborn mammalAcheMs 2009, Apr 2009, Sarasota, United States. 1 p
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Impact of pre-exposure on the perception of odorant mixtures in humansECRO 2009, Sep 2009, Cagliari, Italy
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La perception des mélanges odorants alimentaires. Exemple d'étude couplée chez l'Homme et le lapin.Qualité des Aliments et Sensorialités, Nov 2008, Dijon, France
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Carbon dioxide in effervescent wines: influence on descriptive analysis, discrimination and consumer likingProceedings of the WAC2008 International Conference, Mar 2008, Beaune, France
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A human olfactory receptor for waxy, fatty and rose odors15. International Symposium on Olfaction and Taste (ISOT), Jul 2008, San Francisco, United States
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3d ligandbased virtual screening for deorphanisation of a human olfactory receptorXVIIIth Congress of European Chemoreception Research Organization, ECRO-2008, Sep 2008, Portoroz, Slovenia
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Perceptual interactions in mixtures of odorants15. International Symposium on Olfaction and Taste (ISOT), Jul 2008, San Francisco, United States
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An olfactory receptor detects waxy, fatty and rose odorsSalon Européen de la Recherche et de l’Innovation, Ministère de lʼEnseignement Supérieur, de la Recherche et de lʼInnovation., Jun 2008, Paris, France
Conference papers
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Perceptual odor blending is influenced by chemical complexity of odorant mixtures18. Congress of the european chemoreception research organisation (ECRO), Sep 2008, Portoroz, Slovenia. 1 p., ⟨10.1093/chemse/bjn083⟩
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Cross modal interactions: way to counterbalance salt reduction in solid foods?Conference Information: 18. Congress of the European-Chemoreception-Research-Organization, Sep 2008, Lyubljana, Slovenia
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The taste system can discriminate mixtures of water dissolved minerals varying on cations proportionThe 15. International Symposium on Olfaction and Taste (ISOT), Jul 2008, San Francisco, Californie, United States. ⟨10.1093/chemse/bjn064⟩
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Estimating odorant trigeminal threshold with the laterization method associated to a constant stimuli procedure18. Congress of european chemoreception research organization, ECRO, Sep 2008, Portoroz, Slovenia. 1 p
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Influence of pre-exposure and cognitive task on the perception of odor blending mixtures in humans8th International Multisensory Research Forum, Jul 2007, Sydney, Australia
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Perception of odor mixtures in a newborn ammal29th Annual Meeting of the Association for Chemoreception Sciences, Apr 2007, Sarasota, United States
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Evidence for odor blending in odorant mixtures29th Annual Meeting of the Association for Chemoreception Sciences, Apr 2007, Sarasota, United States
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Composés-clés de la flaveur dans des mélanges modèles complexes : perception et apprentissageJournée de l'IFR 92 Qualité des Aliments, 2006, Dijon, France
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Récepteurs olfactifs, modélisation et psychophysique... vers la compréhension du codage qualitatif des odeursAromagri Ile-de-France et Bourgogne, Feb 2006, Versailles, France. n.p
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Ligand binding study revealing a human olfactory receptor involved in waxy-floral odor perception17. Annual Meeting of the European Chemoreception Research Organization (ECRO), Sep 2006, Granada, Spain
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Comment assurer l'éveil des sens pour mieux apprécier la vie ?Colloque international "Gastronomie et bien-être". SIRHA : Salon international de la Restauration, de l'Hotellerie et de l'Alimentation, Jan 2005, Lyon, France
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Composés-clés de la flaveur dans des mélanges modèles complexes : Perception et apprentissageRencontres Dijonnaises entre les Sciences et les Industries du Goût, Nov 2005, Dijon, France. 1 p
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Qualitative and quantitative study of the mixture of two odorous compounds of wine7. Symposium international d'oenologie, Jun 2003, Bordeaux, France
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Multidisciplinary approach to explore interactions in odor mixture perception45. annual meeting - association for chemoreception sciences (AChemS), Apr 2023, Bonita Springs, Florida, United States.
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[P32] Study of Odorants Sharing the Odor Notes of an Aroma Blending Mixture by a Pharmacophore Approach8. Strasbourg Summer School in Chemoinformatics, Jun 2022, Strasbourg, France. 2022
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Correction des hétérogénéités de champ RF b1+ pour l'optimisation de l'IRM quantitative du sodium dans des aliments réelsConférence virtuelle du GERM (Groupement d’Etudes de Résonance Magnétique), Apr 2021, virtuelle, France.
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The distribution of sodium within cooked food and sodium interactions with the matrix depends on both food matrices and salting practicesConference poster hal-03544163v1 |
The NAOMI (Nasal Odorant Metabolites) consortium: an international, multidisciplinary consortium investigating how metabolites resulting from nasal enzymatic odorant metabolism can shape odor perceptionConference poster hal-03253429v1 |
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Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixtureThe 16. Weurman Flavour Research Symposium, May 2021, Virtual meeting (Dijon), France. , ⟨10.5281/zenodo.5948755⟩
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Comparison of two sensory methods to obtain reliable dose-intensity curves for sweet taste compounds31. international congress of the european-chemoreception-research-organization (ECRO), Sep 2021, Cascais, Portugal.
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Prediction of sweetness potency from sweet taste receptor dose-response curves31. international congress of the european-chemoreception-research-organization (ECRO), Sep 2021, Cascais, Portugal.
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Capacités olfactives face à des odeurs alimentaires et non-alimentaires chez des adultes de statuts pondéraux différentsConference poster hal-03245198v1 |
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In vivo high-throughput identification of olfactory receptor repertoire coding for a blending mixture12. Wartburg symposium on flavour chemistry and biology, May 2019, Eisenach, Germany. 2019
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Exploring the network of odours shared by an aroma blending mixture12. Wartburg symposium on flavour chemistry and biology, May 2019, Eisenach, Germany. 1 p., 2019
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Explaining taste association of odorants by multivariate statistical analysis12. Wartburg symposium on flavour chemistry and biology, May 2019, Eisenach, Germany. 1 p., 2019
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Cross-species configural perception of binary odor mixtures40. annual meeting - association for chemoreception sciences (AChemS), Apr 2018, Bonita Springs, Florida, United States. Oxford University Press, Chemical Senses, 43 (7), 1 p., 2018
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Integration of smell and taste: EEG study of brain mechanisms allowing the enhancement of saltiness with aroma19. Annual International Multisensory Research Forum (IMRF Toronto 2018), Jun 2018, Toronto, Canada. , 238 p., 2018, 19th Annual International Multisensory Research Forum (IMRF Toronto 2018) - Book of Abstracts
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Predicting odor similarity of complex mixtures from molecular approach40. annual meeting - association for chemoreception sciences (AChemS), Apr 2018, Bonita Springs, Florida, United States. Oxford University Press, Chemical Senses, 44 (3), 2 p., 2019
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Odorants' metabolism in Human: a critical role in odor perception revealed40. annual meeting - association for chemoreception sciences (AChemS), Apr 2018, Bonita Springs, Florida, United States. , Chemical Senses, 43 (7), 1 p., 2018
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How to predict the odor profile of wine from its chemical composition? In silico modelling using experts' knowledge, fuzzy logic and optimization17. international symposium on olfaction and electronic nose, May 2017, Montréal, Canada. , 1 p., 2017
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MIRACULINE as a natural sweetener; the N3S QUALIMENT National projectConference poster hal-02788280v1 |
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MIRACULINE as a natural sweetener; the N3S QUALIMENT project. Potential interest in bakingConference poster hal-01594666v1 |
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HOW TO PREDICT THE ODOR PROFILE OF WINE FROM ITS CHEMICAL COMPOSITION ? IN SILICO MODELLING USING EXPERTS' KNOWLEDGE, FUZZY LOGIC AND OPTIMIZATIONInternational Symposium on Olfaction and Electronic Nose (ISOEN), May 2017, Montréal, Canada
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Efficient screening of odorants' taste dimensions by gas chromatography olfactometry associated taste (GC-OAT) and olfactoscan11. Wartburg symposium on flavor chemistry & biology, Jun 2016, Eisenach, Germany. 1 p., 2016
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Elemental abilities of newborn rabbits facing multicomponent odour mixtures24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO), Sep 2014, Dijon, France. Oxford University Press, Chemical Senses, 40 (3), pp.1, 2015, Proceedings of the 24th Annual Meeting of the European-Chemoreception-Research-Organization (ECRO)
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Persistence in memory of configural odor mixture and components in the newborn rabbit36. annual meeting - association for chemoreception sciences (AChemS XXXVI), Apr 2014, Bonita Springs, FL, United States. Oxford University Press, Chemical Senses, 1 p., 2014, Chemical Senses
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hal-01594314v1
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Perception of blending mixtures at different ages - A pilot study in humans22. Congress of the European Chemoreception Research Organization, ECRO 2013, Aug 2013, Leuven, Belgium. Oxford University Press, Chemical Senses, 39 (1), 1 p., 2014, Chemical Senses
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hal-01247849v1
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Neural activation induced by an odour mixture perceived elementally or configurally by the newborn rabbitConference poster hal-02808101v1 |
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What makes the taste of waters? What sensory methodology to address this question?Conference poster hal-02809360v1 |
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Interactions at the olfactory receptor level contribute to the coding of odorant mixturesAChemS XXXV-35th Annual Meeting of the Association for Chemoreception Sciences, Apr 2013, Huntington beach, Californie, United States. 1 p., 2013
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hal-02806113v1
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Combination of odour-stimulation tools and surface response methodology to improve recombination studies and reveal cheese aroma5. European conference on sensory consumer science of foods and beverages. A sense of inspiration, Sep 2012, Bern, Switzerland. , 1 p., 2012
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Perceptual responses to odorant mixtures originate mainly from peripheral processing16 International symposium on olfaction and taste, Jun 2012, Stockholm, Sweden. 1 p., 2012
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Dosage du chlore dans un headspace d'eau de Javel par électrode spécifiqueEcole des techniques : Analyses des gaz, Sep 2011, Arles, France. 1 p., 2011
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hal-02806060v1
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Perceptual interactions in odour mixtures: The blending effect13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. Academic Press, 742 p., 2011, Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
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hal-01594334v1
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Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma7. NIZO Dairy Conference: Flavour and Texture - Innovations in Dairy Products, Sep 2011, Papendal, New Zealand. 1 p., 2011, 7èmes NIZO Dairy Conference: Flavour and Texture - Innovations in Dairy Products
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hal-02748647v1
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Evidence for multiple interactions at the olfactory receptor level21. Congress of the european chemoreception research organisation (ECRO), Sep 2011, Manchester, United Kingdom. 1 p., 2011
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hal-02806013v1
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Perception analytique et synthétique des mélanges d’odorants : études combinées chez le lapereau nouveau-né et l’Homme adulteConference poster hal-02807570v1 |
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Perceptual interactions in complex odour mixtures: The blending effect13. Weurman flavour research symposium, Sep 2011, Zaragoza, Spain. 2011
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hal-01577476v1
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Features of multicomponent odour mixtures leading to blending effect in humansAChemS XXXIII-33rd Annual Meeting of the Association for Chemoreception Sciences, Apr 2011, St Pete Beach, Floride, United States. 1 p., 2011
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hal-02806063v1
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Configural vs. elemental processing of complex odour mixtures in newborn rabbits20. Congress of the european chemoreception research organisation (ECRO), Sep 2010, Avignon, France. pp.1, 2010
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hal-02817994v1
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Effets de l’expérience sur la perception de mélanges odorants chez l’Homme adulte et le lapereau nouveau-né42. Colloque annuel de la société française pour l'étude du comportement animal (SFECA), Mar 2010, Toulouse, France. 1 p., 2010
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hal-01191227v1
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Impact of complexity on the processing of odour mixture in newborn rabbitsConference poster hal-02820657v1 |
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Pre-exposure to odour mixture modifies the perceptual quality of the componentsConference poster hal-02820655v1 |
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Dissimilarity of blending mixture in an olfactory spaceHuman chemosensation meeting, Dec 2010, Dresden, Germany. 2010
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hal-01577098v1
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Counterbalancing salt reduction in food using cross-modal interactionsConference poster hal-02821211v1 |
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Impact of pre-exposure on the perception of odorant mixtures in humans19. Congress of european chemoreception research organization, Sep 2009, Villasimius-Cagliari, Italy. , 1 p., 2009
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hal-02820411v1
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Tap water consumers differ from non-consumers in their chlorine flavour acceptability: A key role of trigeminal sensitivity?Conference poster hal-02820426v1 |
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Perceptual odor blending is influenced by chemical complexity of odorant mixtures18. Congress of European Chemoreception Research Organization, ECRO–2008, Sep 2008, Portoroz, Slovenia. 1 p., 2008
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hal-02821496v1
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Odor-induced change in saltiness: Enhancement of salt perception with salt-associated aroma7. Pangborn sensory science symposium, Aug 2007, Minneapolis, United States. 1 p., 2007
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hal-03321155v1
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Binary models of an odour masking effect in wine |