Zobrazeno 1 - 10
of 333
pro vyhledávání: '"A. Tromelin"'
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract Deciphering the relationship between molecules, olfactory receptors (ORs) and corresponding odors remains a challenging task. It requires a comprehensive identification of ORs responding to a given odorant. With the recent advances in artifi
Externí odkaz:
https://doaj.org/article/287bcf5ecf0e421984ebcb22e00b8de8
Akademický článek
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Publikováno v:
Molecules, Vol 28, Iss 10, p 4028 (2023)
The mechanisms involved in the homogeneous perception of odorant mixtures remain largely unknown. With the aim of enhancing knowledge about blending and masking mixture perceptions, we focused on structure-odor relationships by combining the classifi
Externí odkaz:
https://doaj.org/article/e8e39d9ea7f74302970199cc6f371cf5
Autor:
Achebouche, Rayane1 (AUTHOR), Tromelin, Anne2 (AUTHOR), Audouze, Karine3 (AUTHOR), Taboureau, Olivier1 (AUTHOR) olivier.taboureau@u-paris.fr
Publikováno v:
Scientific Reports. 11/5/2022, Vol. 12 Issue 1, p1-14. 14p.
Publikováno v:
PLoS ONE, Vol 16, Iss 5, p e0252486 (2021)
This study aims to highlight the relationships between the structure of smell compounds and their odors. For this purpose, heterogeneous data sources were screened, and 6038 odorant compounds and their known associated odors (162 odor notes) were com
Externí odkaz:
https://doaj.org/article/717ae7952f034139937a973f203b5594
Akademický článek
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Akademický článek
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Autor:
Thomas-Danguin, Thierry, Le Bon, Anne-Marie, Taboureau, Olivier, Koensgen, Florian, Jarriault, David, Datiche, Frédérique, Aveline, Christopher, Béno, Noëlle, Rugard, Marylène, Audouze, Karine, Soubeyre, Vanessa, Bouchez, Olivier, Klopp, Christophe, Guichard, Elisabeth, Sinding, Charlotte, Tromelin, Anne
Odors and aromas perceived in food and in the environment result from the processing of complex chemical mixtures of volatile compounds that should be efficiently processed by the olfactory system. It is known for decades that this processing generat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3711::3062be4c837893f1eb29e8f980e05d8c
https://hal.inrae.fr/hal-04101265
https://hal.inrae.fr/hal-04101265
Autor:
Piornos Martinez, José Antonio, Delgado, Alexia, de la Burgade, Rémi, Methven, Lisa, Balagiannis, Dimitrios, Koussissi, Elisabeth, Brouwer, Eric, Tromelin, Anne, Parker, Jane
Perception thresholds are commonly used in food science to discriminate between those compounds that are more or less odour-active. It is not rare to use values from other studies and apply them to our data, however, we observed that the procedure to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3711::3e21bb17da9308f5616e316a27db946f
https://hal.inrae.fr/hal-04095297
https://hal.inrae.fr/hal-04095297
Publikováno v:
Molecules, Vol 25, Iss 13, p 3032 (2020)
The perception of aroma mixtures is based on interactions beginning at the peripheral olfactory system, but the process remains poorly understood. The perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odor) and ethyl maltol (Et-M,
Externí odkaz:
https://doaj.org/article/f342b20f689d4149943d97f3e5a1e60b