| In-mouth mechanisms leading to flavor release and perception C Salles, MC Chagnon, G Feron, E Guichard, H Laboure, M Morzel, ... Critical reviews in food science and nutrition 51 (1), 67-90, 2010 | 272 | 2010 |
| Variability of human saliva composition: possible relationships with fat perception and liking E Neyraud, O Palicki, C Schwartz, S Nicklaus, G Feron Archives of oral biology 57 (5), 556-566, 2012 | 229 | 2012 |
| Prospects for the microbial production of food flavours G Feron, P Bonnarme, A Durand Trends in Food Science & Technology 7 (9), 285-293, 1996 | 166 | 1996 |
| Glucosamine measurement as indirect method for biomass estimation of Cunninghamella elegans grown in solid state cultivation conditions CT Scotti, C Vergoignan, G Feron, A Durand Biochemical Engineering Journal 7 (1), 1-5, 2001 | 121 | 2001 |
| Salivary flow decreases in healthy elderly people independently of dental status and drug intake M Vandenberghe‐Descamps, H Labouré, A Prot, C Septier, C Tournier, ... Journal of Texture Studies 47 (4), 353-360, 2016 | 106 | 2016 |
| Production, identification, and toxicity of (gamma)-decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp G Feron, L Dufosse, EVA Pierard, P Bonnarme, JL Quere, H Spinnler Applied and environmental microbiology 62 (8), 2826-2831, 1996 | 90 | 1996 |
| Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils P Bonnarme, A Djian, A Latrasse, G Féron, C Ginies, A Durand, ... Journal of Biotechnology 56 (2), 143-150, 1997 | 89 | 1997 |
| Salivary composition is associated with liking and usual nutrient intake C Méjean, M Morzel, E Neyraud, S Issanchou, C Martin, S Bozonnet, ... PloS one 10 (9), e0137473, 2015 | 88 | 2015 |
| The degree of processing of foods which are most widely consumed by the French elderly population is associated with satiety and glycemic potentials and nutrient profiles A Fardet, C Méjean, H Labouré, VA Andreeva, G Feron Food & function 8 (2), 651-658, 2017 | 83 | 2017 |
| Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions C Muñoz-González, G Feron, E Guichard, JJ Rodriguez-Bencomo, ... Journal of Agricultural and Food Chemistry 62 (33), 8274-8288, 2014 | 83 | 2014 |
| Relationships between saliva and food bolus properties from model dairy products SR Drago, M Panouille, A Saint-Eve, E Neyraud, G Feron, I Souchon Food Hydrocolloids 25 (4), 659-667, 2011 | 83 | 2011 |
| Main effects of human saliva on flavour perception and the potential contribution to food consumption C Muñoz-González, G Feron, F Canon Proceedings of the Nutrition Society 77 (4), 423-431, 2018 | 81 | 2018 |
| Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly C Schwartz, M Vandenberghe-Descamps, C Sulmont-Rossé, C Tournier, ... Innovative Food Science & Emerging Technologies 46, 91-106, 2018 | 79 | 2018 |
| Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing G Feron, C Ayed, EM Qannari, P Courcoux, H Laboure, E Guichard PloS one 9 (4), e93113, 2014 | 79 | 2014 |
| Combined effect of cheese characteristics and food oral processing on in vivo aroma release M Repoux, H Labouré, P Courcoux, I Andriot, É Sémon, C Yven, G Feron, ... Flavour and fragrance journal 27 (6), 414-423, 2012 | 73 | 2012 |
| Association between salivary hypofunction and food consumption in the elderlies. A systematic literature review C Muñoz-GonzÃ, M Vandenberghe-Descamps, G Feron, F Canon, ... The Journal of nutrition, health and aging 22 (3), 407-419, 2018 | 71 | 2018 |
| Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches C Muñoz-González, G Feron, M Brulé, F Canon Food Chemistry 240, 275-285, 2018 | 69 | 2018 |
| Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture S Abraham, R Cachon, B Colas, G Feron, J De Coninck International Dairy Journal 17 (8), 954-960, 2007 | 69 | 2007 |
| Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis A Kieronczyk, R Cachon, G Feron, M Yvon Journal of Applied Microbiology 101 (5), 1114-1122, 2006 | 69 | 2006 |
| How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages A Saint-Eve, I Déléris, G Feron, D Ibarra, E Guichard, I Souchon Food Quality and Preference 21 (8), 1026-1033, 2010 | 68 | 2010 |