Thierry Thomas-Danguin Directeur de Recherche INRAE

Identifiants chercheurs

IdHAL :

thierry-thomas-danguin

ORCID :

0000-0002-9756-355X

IdRef :

167124501

ResearcherID :

http://www.researcherid.com/rid/D-9234-2011

Publications

Article dans une revue (114)

Altérations gustatives et salivaires chez des patients atteints de cancer des voies aérodigestives supérieures : étude longitudinale prospective Guillaume Buiret,Thierry Thomas-Danguin,Hélène Brignot,Gilles Feron Cahiers de Nutrition et de Diététique, 2025, 60 (3), pp.183-192. ⟨10.1016/j.cnd.2025.03.001⟩ Article dans une revue hal-05049745v1
Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken Raphael Monod,Thierry Thomas-Danguin,Henriette L de Kock International Journal of Food Science and Technology, 2025, 2025 (1), pp.3703692. ⟨10.1155/ijfo/3703692⟩ Article dans une revue hal-05111458v1
Determination of the Optimal Method for Measuring Malondialdehyde in Human Saliva Hélène Brignot,Camille Rayot,Guillaume Buiret,Thierry Thomas-Danguin,Gilles Feron MethodsX, 2025, 14, pp.103070. ⟨10.1016/j.mex.2024.103070⟩ Article dans une revue hal-04814761v1
Is Metallic Perception a Taste, an Aroma, or a Flavor? Guillaume Buiret,Thierry Thomas-Danguin,Gilles Feron Journal of Sensory Studies, 2025, 40 (1), pp.e70023. ⟨10.1111/joss.70023⟩ Article dans une revue hal-04991800v1
Two complementary analytical approaches to study odorant metabolism in the olfactory epithelium Nicole Kornbausch,Rémy Reynaud,Andrea Buettner,Maria Steinke,Thierry Thomas-Danguinet al. Food Chemistry, 2025, 496 (Part 2), pp.15. ⟨10.1016/j.foodchem.2025.146717⟩ Article dans une revue hal-05435560v1
Habituation to saltiness in unimodal and crossmodal perceptions Lucie Ben Sussan,Thibault Chabin,Thierry Thomas-Danguin,Charlotte Sinding Chemical Senses, 2025, 50, pp.bjaf055.191. ⟨10.1093/chemse/bjaf055⟩ Article dans une revue hal-05474461v1
Impact of salting practices on sodium distribution in carrots assessed by quantitative MRI Raphaël Monod,J.-M. Bonny,Guilhem Pagès,Thierry Thomas-Danguin,Sylvie Clerjon Food Research International, 2025, 211 (SI), pp.116351. ⟨10.1016/j.foodres.2025.116351⟩ Article dans une revue hal-05051650v1
In Vitro Monitoring of Taste Compound Release During Chewing According to Process‐Related Parameters of the Food Raphaël Monod,Ana Carolina Conti,Emmanuel Denimal,Chantal Septier,Bérénice Houinsou-Houssouet al. Journal of Texture Studies, 2025, 56 (6), pp.e70053. ⟨10.1111/jtxs.70053⟩ Article dans une revue hal-05405892v1
Evaluating the etiology of metallic taste during head and neck cancer treatments: a study of facial and glossopharyngeal nerve interactions Guillaume Buiret,Hélène Brignot,Chantal Septier,Gilles Feron,Thierry Thomas-Danguin Neuroscience, 2025, 580, pp.80-87. ⟨10.1016/j.neuroscience.2025.06.038⟩ Article dans une revue hal-05138490v1
A domestic-like carrot cooking methodology for multiple research applications Raphaël Monod,Sylvie Clerjon,Cécile Leroy,Chantal Septier,Bérénice Houinsou-Houssouet al. MethodsX, 2024, 12, pp.102666. ⟨10.1016/j.mex.2024.102666⟩ Article dans une revue hal-04514322v1
The Nutritional Impact of Metallic Taste in Head and Neck Cancer Patients: Explorations and Clinical Implications Guillaume Buiret,Hélène Brignot,Chantal Septier,Thierry Thomas-Danguin,Feron Gilles Supportive Care in Cancer, 2024, 32 (10), pp.651. ⟨10.1007/s00520-024-08854-z⟩ Article dans une revue hal-04575323v1
Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach Enrique Jacobo Díaz-Montaña,Hélène Brignot,Ramón Aparicio-Ruiz,Thierry Thomas-Danguin,María Teresa Morales Food Chemistry, 2024, 437 (Pt 1), pp.137855. ⟨10.1016/j.foodchem.2023.137855⟩ Article dans une revue hal-04313664v1
Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement? Christopher Aveline,Thierry Thomas-Danguin,Charlotte Sinding Journal of Sensory Studies, 2023, 38 (5), pp.e12857. ⟨10.1111/joss.12857⟩ Article dans une revue hal-04145860v1
Multidisciplinary approach to explore interactions in odor mixture perception Thierry Thomas-Danguin,Anne-Marie Le Bon,Olivier Taboureau,David Jarriault,Frédérique Daticheet al. Chemical Senses, 2023, 48, pp.bjad029.16 Article dans une revue hal-04473367v1
Covid-19 affects taste independent of taste-smell confusions: results from a combined chemosensory home test and online survey from a large global cohort Ha Nguyen,Javier Albayay,Richard Höchenberger,Surabhi Bhutani,Sanne Boesveldtet al. Chemical Senses, 2023, 48, pp.bjad020. ⟨10.1093/chemse/bjad020⟩ Article dans une revue hal-04158867v1
Dedicated odor-taste stimulation design for fMRI flavor studies Marianela Santoyo-Zedillo,Isabelle Andriot,Géraldine Lucchi,Gustavo Pacheco-López,Héctor B. Escalona-Buendíaet al. Journal of Neuroscience Methods, 2023, 393, pp.109881. ⟨10.1016/j.jneumeth.2023.109881⟩ Article dans une revue hal-04101328v1
Predicting odor profile of food from its chemical composition: Towards an approach based on artificial intelligence and flavorists expertise Nathalie Mejean Perrot,Alice Roche,Alberto Tonda,Evelyne Lutton,Thierry Thomas-Danguin Mathematical Biosciences and Engineering, 2023, 20 (12), pp.20528-20552. ⟨10.3934/mbe.2023908⟩ Article dans une revue hal-04336187v1
Eater-oriented knowledge framework for reducing salt and dietary sodium intake (scoping review) Alexandra Endaltseva,Paul Coeurquetin,Thierry Thomas-Danguin,Jean-Pierre Poulain,Laurence Tibèreet al. Frontiers in Nutrition, 2023, 10, ⟨10.3389/fnut.2023.1110446⟩ Article dans une revue hal-04009455v1
Perspectives on Nasal Odorant Metabolism Research Nicole Kornbausch,Jeanne Mérignac-Lacombe,F. Neiers,Thierry Thomas-Danguin,Jean-Marie Heydelet al. Journal of Agricultural and Food Chemistry, 2023, 71 (44), pp.16488-16492. ⟨10.1021/acs.jafc.3c04662⟩ Article dans une revue hal-04272219v1
Event-related potential analysis of the brain integration of odor and taste in normal-weight and people living with obesity Christopher Aveline,Maud Blouri,Anaïs Guilbert,Damien Gabriel,Thierry Thomas-Danguinet al. Chemical Senses, 2023, 48, pp.bjad029.07 Article dans une revue hal-04473471v1
Exploring the effects of mixture composition factors and perceptual interactions on the perception of icewine odor: An olfactometer-based study Yue Ma,Anaïs Guilbert,Noëlle Béno,Ke Tang,Yan Xuet al. Food Chemistry, 2023, 429, pp.136881. ⟨10.1016/j.foodchem.2023.136881⟩ Article dans une revue hal-04172191v1
Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma Adiansyah Syarifuddin,Chantal Septier,Christian Salles,Thierry Thomas-Danguin Frontiers in Nutrition, 2022, 9, pp.873427. ⟨10.3389/fnut.2022.873427⟩ Article dans une revue hal-03744323v1
A follow-up on quantitative and qualitative olfactory dysfunction and other symptoms in patients recovering from COVID-19 smell loss Kathrin Ohla,M.G. Veldhuizen,Tomer Green,M.E. Hannum,A.J. Bakkeet al. Rhinology, 2022, 60 (3), pp.207-2017. ⟨10.4193/rhin21.415⟩ Article dans une revue halshs-03923537v1
Metallic taste prevalence in patients treated for cancer: a systematic literature review and meta-analysis Guillaume Buiret,Thierry Thomas-Danguin,Gilles Feron Supportive Care in Cancer, 2022, 30, pp.5691-5702. ⟨10.1007/s00520-022-06904-y⟩ Article dans une revue hal-03615562v1
Influence of obesity on saltiness and sweetness intensity enhancement by odors Christopher Aveline,Cécile Leroy,Marie-Claude Brindisi,Stephanie Chambaron,Thierry Thomas-Danguinet al. Food Quality and Preference, 2022, 102, pp.104685. ⟨10.1016/j.foodqual.2022.104685⟩ Article dans une revue hal-03742038v1
Biological constraints on configural odour mixture perception Gérard Coureaud,Thierry Thomas-Danguin,Jean-Christophe Sandoz,Donald Wilson Journal of Experimental Biology, 2022, 225 (6), pp.jeb242274. ⟨10.1242/jeb.242274⟩ Article dans une revue hal-03842358v1
OOPS, the Ontology for Odor Perceptual Space: From Molecular Composition to Sensory Attributes of Odor Objects Alice Roche,Nathalie Mejean Perrot,Thierry Thomas-Danguin Molecules, 2022, 27 (22), pp.7888. ⟨10.3390/molecules27227888⟩ Article dans une revue hal-03882929v1
Nasal Odorant Competitive Metabolism Is Involved in the Human Olfactory Process Aline Robert-Hazotte,Philippe Faure,Franck Ménétrier,Mireille Folia,Mathieu Schwartzet al. Journal of Agricultural and Food Chemistry, 2022, 70 (27), pp.8385-8394. ⟨10.1021/acs.jafc.2c02720⟩ Article dans une revue hal-03728119v1
Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan Yue Ma,Noëlle Béno,Ke Tang,Yuanyi Li,Marie Simonet al. Food Chemistry, 2022, 388, pp.132991. ⟨10.1016/j.foodchem.2022.132991⟩ Article dans une revue hal-03713076v1
Flaveur et obésité Charlotte Sinding,Christopher Aveline,Marie-Claude Brindisi,Thierry Thomas-Danguin Cahiers de Nutrition et de Diététique, 2022, 57 (2), pp.128-138. ⟨10.1016/j.cnd.2022.02.001⟩ Article dans une revue hal-03711830v1
Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms Richard C. Gerkin,Kathrin Ohla,Maria G. Veldhuizen,Paule V. Joseph,Christine E. Kellyet al. Chemical Senses, 2021, 46, pp.bjaa081. ⟨10.1093/chemse/bjaa081⟩ Article dans une revue hal-03367315v1
Configural memory of a blending aromatic mixture reflected in activation of the left orbital part of the inferior frontal gyrus Charlotte Sinding,Thomas Hummel,Noëlle Béno,John Prescott,Moustafa Bensafiet al. Behavioural Brain Research, 2021, 402, pp.113088. ⟨10.1016/j.bbr.2020.113088⟩ Article dans une revue hal-03367288v1
Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database Elisabeth Guichard,Thierry Thomas-Danguin,Solange Buchin,Bruno Perret,Hervé Guilleminet al. International Dairy Journal, 2021, 118, pp.105039. ⟨10.1016/j.idairyj.2021.105039⟩ Article dans une revue hal-03197788v1
Salt and aroma compound distributions influence flavour release and temporal perception while eating hot-served flans Marion Emorine,Chantal Septier,Christophe Martin,Sylvie Cordelle,Etienne Sémonet al. Molecules, 2021, 26 (5), pp.1300. ⟨10.3390/molecules26051300⟩ Article dans une revue hal-03171942v1
Olfactory capabilities towards food and non-food odours in men and women of various weight statuses Marine Mas,Claire Chabanet,Charlotte Sinding,Thierry Thomas-Danguin,Marie-Claude Brindisiet al. Chemosensory Perception, 2021, https://doi.org/10.1007/s12078-021-09294-3. ⟨10.1007/s12078-021-09294-3⟩ Article dans une revue hal-03426385v1
Compilation of data on model cheeses composition, rheological and sensory properties, from six research projects exported from the BaGaTel database Elisabeth Guichard,Thierry Thomas-Danguin,Solange Buchin,Bruno Perret,Hervé Guilleminet al. Data in Brief, 2021, 36, pp.106971. ⟨10.1016/j.dib.2021.106971⟩ Article dans une revue (data paper) hal-04173237v1
Lipidomic profile of human nasal mucosa and associations with circulating fatty acids and olfactory deficiency Spiro Khoury,Volker Gudziol,Stéphane Grégoire,Stéphanie Cabaret,Susanne Menzelet al. Scientific Reports, 2021, 11 (1), pp.16771. ⟨10.1038/s41598-021-93817-1⟩ Article dans une revue hal-03325703v1
Corrigendum to: More than smell. COVID-19 is associated with severe impairment of smell, taste, and chemesthesis Valentina Parma,Kathrin Ohla,Maria G Veldhuizen,Masha Niv,Christine E. Kellyet al. Chemical Senses, 2021, 46, pp.bjab050. ⟨10.1093/chemse/bjab050⟩ Article dans une revue hal-03525901v1
A dataset on odor intensity and odor pleasantness of 222 binary mixtures of 72 key food odorants rated by a sensory panel of 30 trained assessors Yue Ma,Ke Tang,Yan Xu,Thierry Thomas-Danguin Data in Brief, 2021, 36, pp.107143. ⟨10.1016/j.dib.2021.107143⟩ Article dans une revue (data paper) hal-03257098v1
Odor-induced saltiness enhancement: Insights into the brain chronometry of flavor perception Charlotte Sinding,Henri Thibault,Thomas Hummel,Thierry Thomas-Danguin Neuroscience, 2021, 452, pp.126-137. ⟨10.1016/j.neuroscience.2020.10.029⟩ Article dans une revue hal-03031862v1
Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao Food Chemistry, 2021, 335, pp.127664. ⟨10.1016/j.foodchem.2020.127664⟩ Article dans une revue hal-02925042v1
Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants Yue Ma,Ke Tang,Yan Xu,Thierry Thomas-Danguin Food Chemistry, 2021, 353, pp.129483. ⟨10.1016/j.foodchem.2021⟩ Article dans une revue hal-03191389v1
Exploring the Characteristics of an Aroma-Blending Mixture by Investigating the Network of Shared Odors and the Molecular Features of Their Related Odorants Anne Tromelin,Florian Koensgen,Karine Audouze,Elisabeth E. Guichard,Thierry Thomas-Danguin Molecules, 2020, 25 (13), ⟨10.3390/molecules25133032⟩ Article dans une revue hal-02904635v1
Developmental changes in elemental and configural perception of odor mixtures in young rabbits Gérard Coureaud,Chloé Letagneaux,Thierry Thomas-Danguin,Sébastien Romagny Developmental Psychobiology, 2020, 62 (4), pp.471-483. ⟨10.1002/dev.21929⟩ Article dans une revue hal-02335139v1
Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness Denis Pierron,Veronica Pereda-Loth,Marylou Mantel,Maëlle Moranges,Emmanuelle Bignonet al. Nature Communications, 2020, 11 (1), pp.5152. ⟨10.1038/s41467-020-18963-y⟩ Article dans une revue hal-02978603v2
Multivariate statistical analysis and odour-taste network to reveal odour-taste associations Elisabeth Guichard,Carmen Barba,Thierry Thomas-Danguin,Anne Tromelin Journal of Agricultural and Food Chemistry, 2020, 68 (38), pp.10318-10328. ⟨10.1021/acs.jafc.9b05462⟩ Article dans une revue hal-02617715v1
Pleasantness of Binary Odor Mixtures: Rules and Prediction Yue Ma,Ke Tang,Thierry Thomas-Danguin,Yan Xu Chemical Senses, 2020, 45 (4), pp.303-311. ⟨10.1093/chemse/bjaa020⟩ Article dans une revue hal-02880526v1
More than smell. COVID-19 is associated with severe impairment of smell, taste, and chemesthesis Valentina Parma,Kathrin Ohla,Maria G Veldhuizen,Masha Niv,Christine E. Kellyet al. Chemical Senses, 2020, 45 (7), pp.609-622. ⟨10.1093/chemse/bjaa041⟩ Article dans une revue hal-02911030v1
Thought for food: Cognitive influences on chemosensory perceptions and preferences Theresa White,Thierry Thomas-Danguin,Jonas Olofsson,Gesualdo Zucco,John Prescott Food Quality and Preference, 2020, 79, pp.103776. ⟨10.1016/j.foodqual.2019.103776⟩ Article dans une revue hal-02566922v1
Configural perception of a binary olfactory mixture in honey bees, as in humans, rodents and newborn rabbits Marie-Anne Wycke,G. Coureaud,Thierry Thomas-Danguin,Jean-Christophe Sandoz Journal of Experimental Biology, 2020, 223 (21), pp.jeb227611. ⟨10.1242/jeb.227611⟩ Article dans une revue inserm-03007695v1
Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review Thierry Thomas-Danguin,Elisabeth Guichard,Christian Salles Food and Function, 2019, 10 (9), pp.5269-5281. ⟨10.1039/C8FO02006J⟩ Article dans une revue (article de synthèse) hal-02618463v1
Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances Rallou Thomopoulos,Cédric Baudrit,Nadia Boukhelifa,Rachel Boutrou,Patrice Bucheet al. Food Engineering Reviews, 2019, 11 (1), pp.44-60. ⟨10.1007/s12393-018-9186-x⟩ Article dans une revue hal-01993348v1
Stratégies permettant de compenser les pertes organoleptiques associées à la reformulation des aliments dans un objectif nutritionnel Thierry Thomas-Danguin,Charlotte Sinding,Elisabeth Guichard Innovations Agronomiques, 2019, 78 (2019), pp.27-40. ⟨10.15454/c26a-xx41⟩ Article dans une revue hal-02624067v1
Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O Angélique Villière,Ronan Symoneaux,Alice Roche,Aïda Eslami,Carole Prostet al. Data in Brief, 2019, 24, pp.103725. ⟨10.1016/j.dib.2019.103725⟩ Article dans une revue (data paper) hal-02058685v1
Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT) Carmen Barba,Noëlle Béno,Elisabeth Guichard,Thierry Thomas-Danguin Food Chemistry, 2018, 257, pp.172-181. ⟨10.1016/j.foodchem.2018.02.152⟩ Article dans une revue hal-02622579v1
Nutrition : des arômes pourraient très bien remplacer le sel Thierry Thomas-Danguin Science et Vie, 2018 Article dans une revue hal-03695132v1
Key odorants or key associations? Insights into elemental and configural odour processing Sébastien Romagny,Gérard Coureaud,Thierry Thomas-Danguin Flavour and Fragrance Journal, 2018, 33 (1), pp.97-105. ⟨10.1002/ffj.3429⟩ Article dans une revue hal-02106630v1
Abstract - Cross-species configural perception of binary odor mixtures. Gérard Coureaud,Gloria Fleming,Thierry Thomas-Danguin,Donald A. Wilson Chemical Senses, 2018, 43 (7), pp.e1173 Article dans une revue hal-02395728v1
Combination of odour-stimulation tools and surface response methodology for odour recombination studies Maiken Thomsen,Thibaut Dosne,Noëlle Béno,Claire Chabanet,Elisabeth Guichardet al. Flavour and Fragrance Journal, 2017, 32 (3), pp.196-206. ⟨10.1002/ffj.3376⟩ Article dans une revue hal-01528070v1
Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice Carmen Barba,Thierry Thomas-Danguin,Elisabeth Guichard LWT - Food Science and Technology, 2017, 85 (Part B), pp.334 - 344. ⟨10.1016/j.lwt.2016.09.015⟩ Article dans une revue hal-01686655v1
Fat perception in cottage cheese: The contribution of aroma and tasting temperature Rachel Schoumacker,Christophe Martin,Thierry Thomas-Danguin,Elisabeth Guichard,Jean-Luc Le Quéréet al. Food Quality and Preference, 2017, 56 (Part B), pp.241 - 246. ⟨10.1016/j.foodqual.2016.04.003⟩ Article dans une revue hal-01428663v1
Sensory properties linked to fat content and tasting temperature in cottage cheese Christophe Martin,Rachel Schoumacker,Doris Bourjade,Thierry Thomas-Danguin,Elisabeth Guichardet al. Dairy Science & Technology, 2016, 96 (5), pp.735 - 746. ⟨10.1007/s13594-016-0301-6⟩ Article dans une revue hal-01399975v1
Encoding odorant mixtures by human olfactory receptors Fouzia El Mountassir,Christine Belloir,Loïc Briand,Thierry Thomas-Danguin,Anne-Marie Le Bon Flavour and Fragrance Journal, 2016, 31 (5), pp.400 - 407. ⟨10.1002/ffj.3331⟩ Article dans une revue istex hal-01395105v1
Reducing salt and fat while maintaining taste: An approach on a model food system Syarifuddin Adiansyah,Chantal Septier,Christian Salles,Thierry Thomas-Danguin Food Quality and Preference, 2016, 48 (Part A), pp.59-69. ⟨10.1016/j.foodqual.2015.08.009⟩ Article dans une revue hal-01220739v1
Brain processing of a configural vs elemental odor mixture in the newborn rabbit Nanette Y. Schneider,Frédérique Datiche,Donald A. Wilson,Vincent Gigot,Thierry Thomas-Danguinet al. Brain Structure and Function, 2016, 221 (5), pp.2527 - 2539. ⟨10.1007/s00429-015-1055-2⟩ Article dans une revue hal-01392635v1
Exemplarity measurement and estimation of the level of interjudge agreement for two categories of French red wines Aurélie Loison-Bou Maroun,Ronan Symoneaux,Pascale Deneulin,Thierry Thomas-Danguin,Christine Fantet al. Food Quality and Preference, 2015, 40 (Part A), pp.240-251. ⟨10.1016/j.foodqual.2014.10.001⟩ Article dans une revue istex hal-01212572v1
Evidence of regional differences in chlorine perception by consumers: sensitivity differences or habituation? P. Piriou,R. Devesa,Sabine Puget,Thierry Thomas-Danguin,F. Zraick Journal of Water Supply: Research and Technology - AQUA, 2015, 64 (7), pp.783-792. ⟨10.2166/aqua.2014.097⟩ Article dans une revue hal-01517921v1
Configural processing of odor mixture: Does the learning of elements prevent the perception of configuration in the newborn rabbit? Sébastien Romagny,Thierry Thomas-Danguin,Gérard Coureaud Physiology & behavior, 2015, 142, pp.161-169. ⟨10.1016/j.physbeh.2015.02.019⟩ Article dans une revue hal-01213160v1
Experience shapes our odor perception but depends on the initial perceptual processing of the stimulus Charlotte Sinding,Gérard Coureaud,Boris Bervialle,Christophe Martin,Benoist Schaalet al. Attention, Perception, and Psychophysics, 2015, 77 (5), pp.1794-1806. ⟨10.3758/s13414-015-0883-8⟩ Article dans une revue hal-01213155v1
Combined heterogeneous distribution of salt and aroma in food enhances salt perception Marion Emorine,Chantal Septier,Isabelle Andriot,Christophe Martin,Christian Salleset al. Food and Function, 2015, 6 (5), pp.1449-1459. ⟨10.1039/C4FO01067A⟩ Article dans une revue hal-01205628v1
Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods Maiken Thomsen,Karine Gourrat,Thierry Thomas-Danguin,Elisabeth Guichard Food Research International, 2014, 62, pp.561 - 571. ⟨10.1016/j.foodres.2014.03.068⟩ Article dans une revue hal-01211999v1
Ham particle size influences saltiness perception in flans Marion Emorine,Chantal Septier,Thierry Thomas-Danguin,Christian Salles Journal of Food Science, 2014, 79 (4), pp.S693 - S696. ⟨10.1111/1750-3841.12399⟩ Article dans une revue istex hal-01211072v1
Newborn rabbit perception of 6-odorant mixtures depends on configural processing and number of familiar elements Sébastien Romagny,Thierry Thomas-Danguin,Gérard Coureaud PLoS ONE, 2014, 9 (9), pp.1-10. ⟨10.1371/journal.pone.0107560⟩ Article dans une revue hal-01187038v1
Neonatal representation of odour objects: distinct memories of the whole and its parts Gérard Coureaud,Thierry Thomas-Danguin,Donald A. Wilson,Guillaume Ferreira Proceedings of the Royal Society B: Biological Sciences, 2014, 280 (1789), 8 p. ⟨10.1098/rspb.2013.3319⟩ Article dans une revue hal-01214144v1
Differential memory persistence of odor mixture and components in newborn rabbits: competition between the whole and its parts Gérard Coureaud,Thierry Thomas-Danguin,Frédérique Datiche,Donald A. Wilson,Guillaume Ferreira Frontiers in Behavioral Neuroscience, 2014, 8, 10 p. ⟨10.3389/fnbeh.2014.00211⟩ Article dans une revue hal-01214148v1
Modulation de la perception du goût salé par reformulation de matrices alimentaires Christian Salles,Thierry Thomas-Danguin,Elisabeth Guichard Innovations Agronomiques, 2014, 36, pp.111-124. ⟨10.17180/d6ma-sg87⟩ Article dans une revue hal-02630025v1
The perception of odor objects in everyday life: a review on the processing of odor mixtures Thierry Thomas-Danguin,Charlotte Sinding,Sébastien Romagny,Fouzia El Mountassir,Boriana Atanasovaet al. Frontiers in Psychology, 2014, 5, ⟨10.3389/fpsyg.2014.00504⟩ Article dans une revue (article de synthèse) hal-02634353v1
Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability Marion Emorine,Chantal Septier,Thierry Thomas-Danguin,Christian Salles Food Research International, 2013, 51 (2), pp.641-647. ⟨10.1016/j.foodres.2013.01.006⟩ Article dans une revue istex hal-00879068v1
Enhancing salty taste through odour-taste-taste interactions: Influence of odour intensity and salty tastants' nature Nizar Nasri,Chantal Septier,Noëlle Béno,Christian Salles,Thierry Thomas-Danguin Food Quality and Preference, 2013, 28 (1), pp.134-140. ⟨10.1016/j.foodqual.2012.07.004⟩ Article dans une revue istex hal-00865942v1
Strategies to enhance saltiness in food involving cross modal interactions Thierry Thomas-Danguin,Genica Lawrence,Marion Emorine,Nizar Nasri,Lauriane Boisardet al. Abstracts of Papers of the American Chemical Society, 2013, 245, pp.Meeting Abstract: 321-AGFD Article dans une revue hal-00878711v1
Understanding the odor mixture Gérard Coureaud,Charlotte Sinding,Sébastien Romagny,Thierry Thomas-Danguin Biofutur, 2013, 346 (septembre), pp.39-42 Article dans une revue hal-02642761v1
Rabbit neonates and human adults perceive a blending 6-component odor mixture in a comparable manner. Charlotte Sinding,Thierry Thomas-Danguin,Adeline Chambault,Noëlle Béno,Thibaut Dosneet al. PLoS ONE, 2013, 8 (1), pp.e53534. ⟨10.1371/journal.pone.0053534⟩ Article dans une revue hal-00823179v1
Efficient production and characterization of the sweet-tasting brazzein secreted by the yeast [i]Pichia pastoris[/i] Nicolas Poirier,Natacha Roudnitzky,Anne Brockhoff,Christine Belloir,Marie Maisonet al. Journal of Agricultural and Food Chemistry, 2012, 60 (39), pp.9807 - 9814. ⟨10.1021/jf301600m⟩ Article dans une revue hal-01223562v1
Investigating semi-hard cheese aroma: relationship between sensory profiles and gas chromatography-olfactometry data Maiken Thomsen,Christophe Martin,Frederic Mercier,Pascal Tournayre,Jean-Louis Berdaguéet al. International Dairy Journal, 2012, 26 (1), pp.41-49. ⟨10.1016/j.idairyj.2012.04.009⟩ Article dans une revue istex hal-02646623v1
Use of sensors to measure In-mouth salt release during food chewing Marion Emorine,Patrick P. Mielle,Jacques J. Maratray,Chantal Septier,Thierry Thomas-Danguinet al. IEEE Sensors Journal, 2012, 12 (11), pp.3124-3130. ⟨10.1109/jsen.2012.2215471⟩ Article dans une revue hal-02645126v1
Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise. S. Barkat,Elodie Le Berre,Gérard Coureaud,Gilles Sicard,Thierry Thomas-Danguin Chemical Senses, 2012, 37 (2), pp.159-66. ⟨10.1093/chemse/bjr086⟩ Article dans une revue hal-00723096v1
Interactions of odorants with olfactory receptors and receptor neurons match the perceptual dynamics observed for woody and fruity odorant mixtures M.A. Chaput,Fouzia El Mountassir,Boriana Atanasova,Thierry Thomas-Danguin,Anne-Marie Le Bonet al. European Journal of Neuroscience, 2012, 35 (3-4), pp.584-597. ⟨10.1111/j.1460-9568.2011.07976.x⟩ Article dans une revue istex hal-02644699v1
Processing of odour mixture complexity in newborn rabbits Charlotte Sinding,Thierry Thomas-Danguin,Benoist Schaal,Gérard Coureaud Chemical Senses, 2011, 36 (1), pp.E63- E64. ⟨10.1093/chemse/bjq126⟩ Article dans une revue hal-00719364v1
Using cross-modal interactions to counterbalance salt reduction in solid foods Genica G. Lawrence,Christian Salles,Olivier Palicki,Chantal Septier,Johanneke Buschet al. International Dairy Journal, 2011, 21 (2), pp.103-110. ⟨10.1016/j.idairyj.2010.09.005⟩ Article dans une revue istex hal-02647298v1
Experience influences elemental and configural perception of certain binary odour mixtures in newborn rabbits. Charlotte Sinding,Thierry Thomas-Danguin,Guillemette Crépeaux,Benoist Schaal,Gérard Coureaud Journal of Experimental Biology, 2011, 214 (24), pp.4171-8. ⟨10.1242/jeb.063610⟩ Article dans une revue hal-00788004v1
Proportion of odorants impacts the configural versus elemental perception of a binary blending mixture in newborn rabbits. Gérard Coureaud,David Gibaud,Elodie Le Berre,Benoist Schaal,Thierry Thomas-Danguin Chemical Senses, 2011, 36 (8), pp.693-700. ⟨10.1093/chemse/bjr049⟩ Article dans une revue hal-00824795v1
Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level Nizar Nasri,Noëlle Béno,Chantal Septier,Christian Salles,Thierry Thomas-Danguin Food Quality and Preference, 2011, 22 (7), pp.678-682. ⟨10.1016/j.foodqual.2011.05.001⟩ Article dans une revue istex hal-02647435v1
The lyon clinical olfactory test: validation and measurement of hyposmia and anosmia in healthy and diseased populations. Catherine Rouby,Thierry Thomas-Danguin,Michel Vigouroux,Gabriela Ciuperca,Tao Jianget al. International Journal of Otolaryngology, 2011, 2011, pp.203805. ⟨10.1155/2011/203805⟩ Article dans une revue hal-00788078v1
A pheromone to behave, a pheromone to learn: the rabbit mammary pheromone. Gérard Coureaud,Rachel Charra,Frédérique Datiche,Charlotte Sinding,Thierry Thomas-Danguinet al. Journal of Comparative Physiology A, 2010, 196 (10), pp.779-90. ⟨10.1007/s00359-010-0548-y⟩ Article dans une revue istex hal-00761404v1
Learning Influences the Perception of Odor Mixtures Elodie Le Berre,Elodie Jarmuzek,Noëlle Béno,Patrick Etievant,John Prescottet al. Chemosensory Perception, 2010, 3 (3-4), pp.156-166. ⟨10.1007/s12078-010-9076-y⟩ Article dans une revue hal-02666515v1
Tap water consumers differ from non-consumers in chlorine flavor acceptability but not sensitivity Sabine Puget,Noëlle Béno,Claire Chabanet,Elisabeth Guichard,Thierry Thomas-Danguin Water Research, 2010, 44 (3), pp.956-964. ⟨10.1016/j.watres.2009.10.009⟩ Article dans une revue istex hal-02659322v1
Odorant molecules and human olfactory receptor Guenhaël Sanz,Thierry Thomas-Danguin,El Hassan Hamdani,Claire Le Poupon,Loïc Briandet al. Parfums Cosmétiques Actualités, 2009, 205 (1), pp.1-5 Article dans une revue hal-02655865v1
Elemental and configural processing of odour mixtures in the newborn rabbit Gérard Coureaud,Younes Hamdani,Benoit Schaal,Thierry Thomas-Danguin Journal of Experimental Biology, 2009, 212 (16), pp.2525-2531. ⟨10.1242/jeb.032235⟩ Article dans une revue hal-02658754v1
Le bouquet du vin : résultat d'une intégration sensorielle différente au nez et en bouche Thierry Thomas-Danguin,Akiko Ishii-Foret,Patrick Etievant,Boriana Atanasova La revue des œnologues et des techniques vitivinicoles et œnologiques, 2009, 132 (Juillet), pp.53-55 Article dans une revue hal-01543443v1
Odour-taste interactions: a way to enhance saltiness in low-salt content solutions Genica G. Lawrence,Christian Salles,Chantal Septier,Johanneke Busch,Thierry Thomas-Danguin Food Quality and Preference, 2009, 20 (3), pp.241-248. ⟨10.1016/j.foodqual.2008.10.004⟩ Article dans une revue hal-02664760v1
Les récepteurs olfactifs et le codage des odeurs Anne-Marie Le Bon,Anne Tromelin,Thierry Thomas-Danguin,Loïc Briand Cahiers de Nutrition et de Diététique, 2008, 43 (6), pp.282-288 Article dans une revue hal-02667234v1
Perceptual processing strategy and exposure influence the perception of odor mixtures Elodie Le Berre,Thierry Thomas-Danguin,Noëlle Béno,Gérard Coureaud,Patrick Etievantet al. Chemical Senses, 2008, 33 (2), pp.193-199. ⟨10.1093/chemse/bjm080⟩ Article dans une revue hal-01189293v1
Synergy and masking in odor mixtures: an electrophysiological study of orthonasal vs. retronasal perception Akiko Ishii-Foret,Natacha Roudnitzky,Noëlle Béno,Moustafa Bensafi,Thomas Hummelet al. Chemical Senses, 2008, 33 (6), pp.553-561. ⟨10.1093/chemse/bjn022⟩ Article dans une revue hal-01137548v1
Perceptual processing strategy and exposure influence the perception of odor mixtures E. Leberre,Thierry Thomas-Danguin,N. Béno,Gérard Coureaud,Patrick Etiévantet al. Chemical Senses, 2008, 33, pp.193-199 Article dans une revue hal-00263552v1
Just noticeable differences in component concentrations modify the odor quality of a blending mixture Elodie Le Berre,Noëlle Béno,Akiko Ishii,Claire Chabanet,Patrick Etievantet al. Chemical Senses, 2008, 33 (4), pp.389-395. ⟨10.1093/chemse/bjn006⟩ Article dans une revue hal-02667951v1
Relationships between molecular structure and perceived odor quality of ligands for a human olfactory receptor Guenhaël Sanz,Thierry Thomas-Danguin,El Hassan Hamdani,Claire Le Poupon,Loïc Briandet al. Chemical Senses, 2008, 33 (7), pp.639-653. ⟨10.1093/chemse/bjn032⟩ Article dans une revue hal-02668044v1
Perception of odor blending mixtures in the newborn rabbit. Gérard Coureaud,Thierry Thomas-Danguin,Elodie Le Berre,Benoist Schaal Physiology & behavior, 2008, 95 (1-2), pp.194-9. ⟨10.1016/j.physbeh.2008.05.018⟩ Article dans une revue istex hal-00331734v1
Impact of ethanol on the perception of wine odorant mixtures Elodie Le Berre,Boriana Atanasova,Dominique Langlois,Patrick Etievant,Thierry Thomas-Danguin Food Quality and Preference, 2007, 18 (6), pp.901-908. ⟨10.1016/j.foodqual.2007.02.004⟩ Article dans une revue istex hal-02667939v1
Selection of potential impact odorants and sensory validation of their importance in typical Chardonnay wines Bénédicte Lorrain,Jordi Ballester,Thierry Thomas-Danguin,Jean Blanquet,Jean-Marie J.-M. Meunieret al. Journal of Agricultural and Food Chemistry, 2006, 54 (11), pp.3973-3981. ⟨10.1021/jf052350g⟩ Article dans une revue istex hal-02663885v1
Perception of wine fruity and woody notes : influence of peri- threshold odorants Boriana Atanasova,Thierry Thomas-Danguin,D. Langlois,Sophie Nicklaus,Claire Chabanetet al. Food Quality and Preference, 2005, 16, pp.504-510 Article dans une revue hal-02679532v1
Perceptual interactions in odour mixtures : odour quality in binary mixtures of woody and fruity wine odorants Boriana Atanasova,Thierry Thomas-Danguin,Claire Chabanet,D. Langlois,Sophie Nicklauset al. Chemical Senses, 2005, 30 (3), pp.209-217. ⟨10.1093/chemse/bji016⟩ Article dans une revue hal-02678678v1
Influence du contexte semantique sur la performance d'identification d'odeurs C. Rouby,Thierry Thomas-Danguin,G. Sicard,Manick Vigouroux,Tao Jianget al. Psychologie Française, 2005, 50, pp.225-239 Article dans une revue hal-02678192v1
Perceptual interactions between fruity and woody notes of wine Boriana Atanasova,Thierry Thomas-Danguin,D. Langlois,Sophie Nicklaus,Patrick Etiévant Flavour and Fragrance Journal, 2004, 19, pp.476-482 Article dans une revue hal-02675897v1
Development of the ETOC : a European test of olfactory capabilities Thierry Thomas-Danguin,C. Rouby,G. Sicard,Manick Vigouroux,V. Fargetet al. Rhinology, 2003, 41, pp.142-151 Article dans une revue hal-02681808v1

Ouvrages (1)

Texture et flaveur des aliments : vers une conception maîtrisée Elisabeth Guichard,Claude Genot,Andrée Voilley,Laurent Brachais,Loïc Briandet al. Educagri Editions, pp.298, 2012, Références, 978-2-84444-879-8 Ouvrages hal-01191242v1

Chapitre d'ouvrage (12)

Multimodal sensory interactions Charlotte Sinding,Anne Saint-Eve,Thierry Thomas-Danguin Elisabeth Guichard; Christian Salles. Flavor: From Food to Behaviors, Wellbeing and Health, Second edition, Chapter 7, , pp.205-231, 2023, 978-0-323-89903-1. ⟨10.1016/B978-0-323-89903-1.00001-3⟩ Chapitre d'ouvrage hal-04002442v1
Perception of odour mixtures: The next challenge in flavour analysis Thierry Thomas-Danguin,Charlotte Sinding,Sébastien Romagny,Maiken Thomsen,Elisabeth Guichardet al. Flavour Science Proceedings of the 15th Weurman Research Symposium, Verlag der Technischen Universität, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5-44⟩ Chapitre d'ouvrage hal-02791201v1
Explaining fat sensitivity in cottage cheeses by aroma release and oral physiology parameters Elisabeth Guichard,Rachel Schoumacker,Sébastien Romagny,Eric Neyraud,Hélène Labouréet al. Flavour Science, Verlag der Technischen Universität, 2018, 978-3-85125-593-5. ⟨10.3217/978-3-85125-593-5⟩ Chapitre d'ouvrage hal-02484064v1
Functional MRI and sensory perception of food J.-M. Bonny,Charlotte Sinding,Thierry Thomas-Danguin Modern Magnetic Resonance, Chapter 132-1, Springer International Publishing AG, 2017, 978-3-319-28275-6. ⟨10.1007/978-3-319-28275-6_132-1⟩ Chapitre d'ouvrage hal-01603146v1
Perception of mixtures of odorants and tastants: sensory and analytical points of view Thierry Thomas-Danguin,Carmen Barba,Christian Salles,Elisabeth Guichard Flavour: From food to perception, John Wiley & Sons, Inc., 424 p., 2017, 978-1-118-92941-4 Chapitre d'ouvrage hal-01582296v1
Multimodal interactions Thierry Thomas-Danguin,Charlotte C. Sinding,Carole Tournier,Anne A. Saint-Eve P. Etievant; Elisabeth Guichard; Christian Salles; Andree Voilley. Flavor. From Food to Behaviors, Wellbeing and Health, 299 (299), Elsevier Ltd, pp.121-141, 2016, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-100295-7. ⟨10.1016/B978-0-08-100295-7.00006-2⟩ Chapitre d'ouvrage hal-01583753v1
Strategies to enhance saltiness in food involving cross modal interactions Thierry Thomas-Danguin,Genica Lawrence,Marion Emorine,Nizar Nasri,Lauriane Boisardet al. The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration, 1191, ACS Symposium, 2015, ACS Symposium Series, 978-0-8412-3069-9 ; 978-0-8412-3070-5. ⟨10.1021/bk-2015-1191.ch003⟩ Chapitre d'ouvrage hal-01182818v1
Mammalian olfactory receptors: Molecular mechanisms of odorant detection, 3D-modeling, and structure–activity relationships Marie-Annick Persuy,Guenhaël Sanz,Anne Tromelin,Thierry Thomas-Danguin,Jean-Francois Gibratet al. Molecular basis of olfaction, 130, Chapter 1 - Molecular Basis of Olfaction, Academic Press, 131 p., 2015, Progress in Molecular Biology and Translational Science, 978-0-12-802912-1. ⟨10.1016/bs.pmbts.2014.11.001⟩ Chapitre d'ouvrage hal-01249030v1
Perception des arômes en mélange : les facettes de la flaveur Thierry Thomas-Danguin,J Pierre Dumont Texture et flaveur des aliments : vers une conception maîtrisée : Partie III. Caractérisation sensorielle : perception par le dégustateur de la flaveur et de la texture, Educagri Editions, 298 p., 2012, Références (Educagri), 978-2-84444-879-8 Chapitre d'ouvrage hal-02807810v1
Les molécules odorantes, sapides et trigéminales Thierry Thomas-Danguin,Elodie Maitrepierre,Maud M. Sigoillot,Loïc Briand,Anne Tromelin Odorat et goût. De la neurobiologie des sens chimiques aux applications, Editions Quae, 2012, Synthèses (Quae), ISBN-13 : 978-2-7592-1770-0 Chapitre d'ouvrage hal-02805994v1
Flavor Thierry Thomas-Danguin Encyclopedia of Neuroscience, Springer-Verlag, 2009, 978-3-540-35857-2. ⟨10.1007/978-3-540-29678-2_1772⟩ Chapitre d'ouvrage hal-02820534v1
Sensory analysis and olfactory perception : some sources of variation Thierry Thomas-Danguin,C. Rouby,G. Sicard,Manick Vigouroux,Samy Barkatet al. Handbook of flavor characterization, Marcel Dekker, 2004, 0-8247-4703-8 Chapitre d'ouvrage hal-02830831v1

Pré-publication, Document de travail (5)

Brain mechanisms of the flavor perception, protocol for a systematic literature review Ambre Godet,Christopher Aveline,Lucie Ben Sussan,Marianela Santoyo Zedillo,Thibault Chabinet al. 2026 Pré-publication, Document de travail hal-05563587v1
Evaluating the Etiology of Metallic Taste During Head and Neck Cancer Treatments: A Study of Facial and Glossopharyngeal Nerve Interactions Guillaume Buiret,Hélène Brignot,Chantal Septier,Gilles Feron,Thierry Thomas-Danguin 2024 Pré-publication, Document de travail hal-04823311v1
Covid-19 affects taste independently of smell: results from a combined chemosensory home test and online survey from a global cohort (N=10,953) Ha Nguyen,Javier Albayay,Richard Höchenberger,Surabhi Bhutani,Sanne Boesveldtet al. 2023 Pré-publication, Document de travail hal-04012100v1
OOPS, the Ontology for Odor Perceptual Space: from molecular composition to sensory attributes of odor objects Alice Roche,Nathalie Mejean-Perrot,Thierry Thomas-Danguin 2022 Pré-publication, Document de travail (working paper) hal-03684107v1
The best COVID-19 predictor is recent smell loss: a cross-sectional study Richard C. Gerkin,Kathrin Ohla,Maria Geraldine Veldhuizen,Paule V. Joseph,Christine E Kellyet al. 2020 Pré-publication, Document de travail (preprint/prepublication) hal-02979656v2