CHÉRON , Jean-Baptiste

Sugar overconsumption is a risk factor for pathologies such as type II diabetes or obesity. Sweeteners consumption is used to overcome this public health issue. Indeed, they have low caloric value but still preserve the pleasure of sweet taste. Currently, number of sweeteners are commercially available, but they present a bitter aftertaste or...

International audience

International audience

International audience

International audience

International audience

International audience

International audience

International audience

International audience

The sense of taste is a chemical sense and one of the most ancestral sensory modalities. It allows detectingand appreciating taste molecules present in our food. Beyond our vital needs, the pleasure elicited from whatwe eat can drive our feeding behaviors sometimes up to excess. Food intake involves several sensorysystems, mainly smell and...

International audience

International audience

Protein flexibility is often implied in binding with different partners and is essential for protein function. The growing number of macromolecular structures in the Protein Data Bank entries and their redundancy has become a major source of structural knowledge of the protein universe. The analysis of structural variability through available...

International audience

International audience