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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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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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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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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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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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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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Interest in cavity shaving in breast conservative treatment does not depend on lumpectomy technique

Breast (Edinburgh), 2011-08, Vol.20 (4), p.358-364

2011

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Contribution of exofacial thiol groups in the reducing activity of Lactococcus lactis

The FEBS journal, 2010-05, Vol.277 (10), p.2282-2290

2010

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Liver metastases from breast cancer: Surgical resection or not? A case-matched control study in highly selected patients

European journal of surgical oncology, 2013-12, Vol.39 (12), p.1377-1383

2013

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Solid cheese consumption: Quantification of oral coating

Archives of oral biology, 2012-01, Vol.57 (1), p.81-86

2012

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Glucosamine measurement as indirect method for biomass estimation of Cunninghamella elegans grown in solid state cultivation conditions

Biochemical engineering journal, 2001, Vol.7 (1), p.1-5

2001

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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

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

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

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

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

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

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

Interest in cavity shaving in breast conservative treatment does not depend on lumpectomy technique

Contribution of exofacial thiol groups in the reducing activity of Lactococcus lactis

Liver metastases from breast cancer: Surgical resection or not? A case-matched control study in highly selected patients

Solid cheese consumption: Quantification of oral coating

Glucosamine measurement as indirect method for biomass estimation of Cunninghamella elegans grown in solid state cultivation conditions

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