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Meat Science|November 9, 2011
Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborumX Fernandez, E Neyraud, T Astruc, et al.Journal of Dental Research|February 23, 2005
Influence of bitter taste on mastication patternE Neyraud, M A Peyron, C Vieira, et al.Archives of Oral Biology|February 19, 2009
Continuous analysis of parotid saliva during resting and short-duration simulated chewingE Neyraud, J H F Bult, E DransfieldNPJ Science of Food|August 22, 2024
Fermented food consumption modulates the oral microbiotaM Ibarlucea-Jerez, M Monnoye, C Chambon, et al.Food Microbiology|August 11, 2022
Persistence of fermented food bacteria in the oral cavity of rats after one week of consumptionM Ibarlucea-Jerez, M C Canivenc-Lavier, E Beuvier, et al.Pageof 1