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All issues OCL, 20 2 (2013) 102-107 Article references

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Cited article:

An Electronic Nose Analysis of the Headspace from Extra-Virgin Olive Oil–Saliva Interactions and Its Ability to Differentiate Between Individuals Based on Body Mass Index

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CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake

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Physiology of the tongue with emphasis on taste transduction

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Physiological Reviews 103 (2) 1193 (2023)
https://doi.org/10.1152/physrev.00012.2022

A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food

Daria S. Khramova and Sergey V. Popov
European Journal of Oral Sciences 130 (2) (2022)
https://doi.org/10.1111/eos.12846

Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva

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Molecules 27 (5) 1617 (2022)
https://doi.org/10.3390/molecules27051617

Rôle de la salive dans la perception sensorielle et introduction aux pratiques analytiques

Hélène Brignot and Gilles Feron
Cahiers de Nutrition et de Diététique 56 (4) 234 (2021)
https://doi.org/10.1016/j.cnd.2021.04.005

Flavor Chemistry of Virgin Olive Oil: An Overview

Alessandro Genovese, Nicola Caporaso and Raffaele Sacchi
Applied Sciences 11 (4) 1639 (2021)
https://doi.org/10.3390/app11041639

Studies of Human Twins Reveal Genetic Variation That Affects Dietary Fat Perception

Danielle R Reed, Antonio Sullo, John E Hayes, et al.
Chemical Senses 45 (6) 467 (2020)
https://doi.org/10.1093/chemse/bjaa036

Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review

Elisabeth Guichard, Veronica Galindo-Cuspinera and Gilles Feron
Trends in Food Science & Technology 74 46 (2018)
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Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index

Alessandro Genovese, Tiziana Rispoli and Raffaele Sacchi
Journal of the Science of Food and Agriculture 98 (9) 3376 (2018)
https://doi.org/10.1002/jsfa.8848

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Anne Meynier and Claude Genot
OCL 24 (2) D202 (2017)
https://doi.org/10.1051/ocl/2017006

Changes in Virgin Olive Oil Volatiles Caused by in Vitro Digestion

Angélica Quintero-Flórez, Gabriel Beltrán and Araceli Sánchez-Ortiz
Journal of Agricultural and Food Chemistry 65 (36) 7900 (2017)
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Salivary composition in obese vs normal-weight subjects: towards a role in postprandial lipid metabolism?

C Vors, J Drai, L Gabert, et al.
International Journal of Obesity 39 (9) 1425 (2015)
https://doi.org/10.1038/ijo.2015.71

Understanding the relevance of in-mouth food processing. A review of in vitro techniques

Pere Morell, Isabel Hernando and Susana M. Fiszman
Trends in Food Science & Technology 35 (1) 18 (2014)
https://doi.org/10.1016/j.tifs.2013.10.005