News - Reporting from the lab

Where does the so-called bad "taste" of pulses come from?

Consumers do not appreciate meat substitutes: what can be done?

Are pulses good "eye-catchers" in a virtual supermarket?

Meat replacers: not thanks! Pulses: why not?

A noseful of lipids.

Weight status and olfactory capacities.

Are food parenting practices gendered?

Culinary dependence and undernutrition in the elderly.

Drink hot beverages could reduce our ability to perceive the tastes.

Mice and Cows are able to perceive humans' emotions thanks to odour.

Impact of the mother's odour on illusory face perception in infants.

Identification of eater profiles in the older population.

Can an odor have an influence on brain activity according to the weight status?

Jeanne Mérignac-Lacombe rewarded for her thesis about the regulation of olfactory perception.

Lifting the veil on the mystery of astringency.

Benjamin Mahieu, Ph.D. student and award winner: free commen.t

When COVID-19 reminds us all how essential the taste and aroma of food are...

Eating during lockdown: what is the impact on our food choices?

Be careful: two odours can create another!

Our brain: an illusionist which gives a taste to smells!

How sensory pleasure incites children to go for smaller portions?

A cacophony about pulses!

Does the gut microbiota influence the ageing of our brain?

More than smell: COVID-19 is associated with severe impairment of smell, taste and chemesthesis.

Eating in lockdown: what is the impact on our eating habits.

The saliva metabolome: a reflection of early childhood.

Cholesterol and Glaucoma: when the eye becomes tangled up… Episode 2.

To eat or not to eat… When the nose matters!

When our faces betray our emotions...

The machouillette: an innovate method for measuring infants chewing efficiency.

Enzymes are counter-attacking in the nasal mucus! Episode 1. The Rabbit.

When the nose creates new odours! Episode 2. The Rat.

Olfactory preferences in infants: what if it all start in the mother's womb?

Fatty perception: the sixth primary taste?

Amino acid transporters: the sandman's new partners.

High fat high sugar diet: The salivary glands of rug rats react!

Developing food recipes tailored to the masticatory abilities of the elderly.

The astringency sensation: When saliva meets tannins.

Like seeks like... in gastronomy too !

Aromas, allies for reducing the sugar content of fruit juice.

Oral comfort: a new concept to sink your teeth into.

Insulin release by leucine: a new partner revealed.

Eating healthily is good. Eating happily is better!

A new equipment to observe the small world in 3D.

Salivating to better smell?

The maggot and the rotten fruit smel.l

Clinicians at the forefront of research.

Odor enhancers at the back of the nose!

Cholesterol and glaucoma: when the eye becomes tangled up.

Shell-fish or fruity taste: the minerality of wines is solved.

A new high performance device for molecules analysis.

Is flight improved by wings that are sensitive to taste?

Olfactory habituation.

A star for the TeRiFiQ project coordonated by C. Salles.

"Flavour, from food to perception" a new book edited by the CSGA.

Co-consumption of cheese and wine, at the heart research by the CSGA.

Diabetes: the sense of smell is influenced by fructose.

A newly-discovered insulin secretion pathway.

As they grow up, children change from "Yummy" to that "makes us fat".