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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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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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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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Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment

Journal of cereal science, 2012-11, Vol.56 (3), p.691-698

2012

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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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Fat perception in cottage cheese: The contribution of aroma and tasting temperature

Food quality and preference, 2017-03, Vol.56 (Part B), p.241-246

2017

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Relationship between rearing practices and eating quality traits of the muscle rectus abdominis of Charolais heifers

Livestock science, 2007-09, Vol.111 (3), p.242-254

2007

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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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Santé orale et alimentation chez les personnes âgées : une adaptation multifactorielle

Nutrition clinique et métabolisme, 2018-11, Vol.32 (4), p.259-259

2018

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Comportement alimentaire des seniors : impact des différents facteurs de santé orale sur les dimensions de l’acte alimentaire

Nutrition clinique et métabolisme, 2018-11, Vol.32 (4), p.257-258

2018

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Le confort en bouche est amélioré pour les personnes âgées ayant une mauvaise dentition lors de la consommation de produits carnés adaptés

Nutrition clinique et métabolisme, 2018-11, Vol.32 (4), p.253-253

2018

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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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Heat induced β-lactoglobulin polymerization: role of the change in medium permittivity

Food chemistry, 2004-05, Vol.85 (3), p.399-406

2004

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Effects of food texture change on metabolic parameters: short- and long-term feeding patterns and body weight

American journal of physiology. Regulatory, integrative and comparative physiology, 2001-03, Vol.280 (3), p.780-R789

2001

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Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study

Journal of agricultural and food chemistry, 2007-04, Vol.55 (8), p.3066-3073

2007

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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 parametersElectronic supplementary information (ESI) available. See DOI: 10.1039/c6fo01472k

2017-02

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Behavioral, plasma, and calorimetric changes related to food texture modification in men

American journal of physiology. Regulatory, integrative and comparative physiology, 2002-05, Vol.282 (5), p.1501-R1511

2002

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Typologie des viandes selon la qualité sensorielle chez la génisse de race charolaise : Relations avec les performances à l'abattage des animaux

Viandes et Produits Carnés, 2006, p.227-228

2006

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Spontaneous periodic hypothermia syndrome: A systematic review of the literature

La revue de medecine interne, 2021-10, Vol.42 (10), p.686-693

2021

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Syndrome d’hypothermie périodique spontanée : une revue systématique de la littérature

La revue de medecine interne, 2021-10, Vol.42 (10), p.686-693

2021

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Quality of life and response shift effect of diffuse large B‐cell lymphoma French patients included in prospective real‐life REALYSA cohort in the first year after diagnosis

Hematological oncology, 2023-06, Vol.41 (S2), p.428-429

2023

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Griffin: A MOOSE-based reactor physics application for multiphysics simulation of advanced nuclear reactors

Annals of nuclear energy, 2025-02, Vol.211, p.110917, Article 110917

2025

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Neutron transport methods for multiphysics heterogeneous reactor core simulation in Griffin

Annals of nuclear energy, 2024-06, Vol.200, p.110365, Article 110365

2024

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17th International Conference on Malignant Lymphoma, Palazzo dei Congressi, Lugano, Switzerland, 13 - 17 June, 2023

Hematological oncology, 2023-06, Vol.41 Suppl 2, p.428

2023

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Total metabolic tumor volume, circulating tumor cells, cell-free DNA: distinct prognostic value in follicular lymphoma

Blood advances, 2018-04, Vol.2 (7), p.807-816

2018

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

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

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

Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment

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

Fat perception in cottage cheese: The contribution of aroma and tasting temperature

Relationship between rearing practices and eating quality traits of the muscle rectus abdominis of Charolais heifers

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

Santé orale et alimentation chez les personnes âgées : une adaptation multifactorielle

Comportement alimentaire des seniors : impact des différents facteurs de santé orale sur les dimensions de l’acte alimentaire

Le confort en bouche est amélioré pour les personnes âgées ayant une mauvaise dentition lors de la consommation de produits carnés adaptés

Solid cheese consumption: Quantification of oral coating

Heat induced β-lactoglobulin polymerization: role of the change in medium permittivity

Effects of food texture change on metabolic parameters: short- and long-term feeding patterns and body weight

Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parametersElectronic supplementary information (ESI) available. See DOI: 10.1039/c6fo01472k

Behavioral, plasma, and calorimetric changes related to food texture modification in men

Typologie des viandes selon la qualité sensorielle chez la génisse de race charolaise : Relations avec les performances à l'abattage des animaux

Spontaneous periodic hypothermia syndrome: A systematic review of the literature

Syndrome d’hypothermie périodique spontanée : une revue systématique de la littérature

Quality of life and response shift effect of diffuse large B‐cell lymphoma French patients included in prospective real‐life REALYSA cohort in the first year after diagnosis

Griffin: A MOOSE-based reactor physics application for multiphysics simulation of advanced nuclear reactors

Neutron transport methods for multiphysics heterogeneous reactor core simulation in Griffin

17th International Conference on Malignant Lymphoma, Palazzo dei Congressi, Lugano, Switzerland, 13 - 17 June, 2023

Total metabolic tumor volume, circulating tumor cells, cell-free DNA: distinct prognostic value in follicular lymphoma

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