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Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation

Journal of theoretical biology, 2014-01, Vol.340, p.209-221

2014

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HPV ctDNA detection of high-risk HPV types during chemoradiotherapy for locally advanced cervical cancer

ESMO open, 2021-06, Vol.6 (3), p.100154, Article 100154

2021

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Clinico-pathology and prognosis of endometrial cancer in patients previously treated for breast cancer, with or without tamoxifen: A comparative study in 363 patients

European journal of surgical oncology, 2014-10, Vol.40 (10), p.1237-1244

2014

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Multidisciplinary management and role of reirradiation in the treatment of a breast cancer patient with four locoregional recurrences

Cancer radiothérapie, 2023-04, Vol.27 (2), p.154-157

2023

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Management of second ipsilateral breast tumor event: An advocacy for a randomized trial

Cancer radiothérapie, 2024-04, Vol.28 (2), p.188-194

2024

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Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods

Food research international, 2019-04, Vol.118, p.13-21

2019

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Association between Salivary Hypofunction and Food Consumption in the Elderlies. A Systematic Literature Review

The Journal of nutrition, health & aging, 2018-03, Vol.22 (3), p.407-419

2018

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Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus

Food & function, 2023-05, Vol.14 (10), p.4569-4582

2023

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Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status

Food & function, 2020-05, Vol.11 (5), p.4535-4547

2020

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Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture

Food research international, 2018-09, Vol.111, p.31-38

2018

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

International Journal of Obesity, 2015-09, Vol.39 (9), p.1425-1428

2015

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Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

Food research international, 2014-10, Vol.64, p.692-700

2014

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

Food & function, 2017-02, Vol.8 (2), p.615-628

2017

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The inframammary skin-sparing mastectomy technique

Annales de chirurgie plastique et esthétique, 2018-04, Vol.63 (2), p.160-163

2018

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Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly

Food & function, 2021-08, Vol.12 (16), p.7379-7389

2021

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Relationships between saliva and food bolus properties from model dairy products

Food hydrocolloids, 2011, Vol.25 (4), p.659-667

2011

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Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

Flavour and fragrance journal, 2014-01, Vol.29 (1), p.39-49

2014

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Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time‐of‐flight – mass spectrometry

Australian journal of grape and wine research, 2015-10, Vol.21 (3), p.367-375

2015

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Integration of membrane bioreactor and advanced oxidation processes for water recovery in leather industry

Desalination and water treatment, 2015-11, Vol.56 (7), p.1712-1721

2015

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Combined injuries in the upper cervical spine: clinical and epidemiological data over a 14-year period

European spine journal, 2000-10, Vol.9 (5), p.386-392

2000

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Contribution of pelvic and para-aortic lymphadenectomy with sentinel node biopsy in patients with IB2–IIB cervical cancer

British journal of cancer, 2012-01, Vol.106 (1), p.39-44

2012

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How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

Food quality and preference, 2010-12, Vol.21 (8), p.1026-1033

2010

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Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils

Journal of biotechnology, 1997-08, Vol.56 (2), p.143-150

1997

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Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis

Journal of applied microbiology, 2006-11, Vol.101 (5), p.1114-1122

2006

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Prediction of axillary lymph node status in male breast carcinoma

Annals of oncology, 2013-02, Vol.24 (2), p.370-376

2013

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Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation

HPV ctDNA detection of high-risk HPV types during chemoradiotherapy for locally advanced cervical cancer

Clinico-pathology and prognosis of endometrial cancer in patients previously treated for breast cancer, with or without tamoxifen: A comparative study in 363 patients

Multidisciplinary management and role of reirradiation in the treatment of a breast cancer patient with four locoregional recurrences

Management of second ipsilateral breast tumor event: An advocacy for a randomized trial

Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods

Association between Salivary Hypofunction and Food Consumption in the Elderlies. A Systematic Literature Review

Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus

Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status

Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture

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

Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

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

The inframammary skin-sparing mastectomy technique

Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly

Relationships between saliva and food bolus properties from model dairy products

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time‐of‐flight – mass spectrometry

Integration of membrane bioreactor and advanced oxidation processes for water recovery in leather industry

Combined injuries in the upper cervical spine: clinical and epidemiological data over a 14-year period

Contribution of pelvic and para-aortic lymphadenectomy with sentinel node biopsy in patients with IB2–IIB cervical cancer

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

Production of 6-pentyl-α-pyrone by Trichoderma sp. from vegetable oils

Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis

Prediction of axillary lymph node status in male breast carcinoma

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