The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

by Mathieu Schwartz, Fabrice Neiers, Gilles Feron, Francis Canon
Published 2021-01-01

Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization

by Mathieu Schwartz, Francis Canon, Gilles Feron, Fabrice Neiers, Amparo Gamero
Published 2021-08-01

Crystal Structure of Saccharomyces cerevisiae ECM4, a Xi-Class Glutathione Transferase that Reacts with Glutathionyl-(hydro)quinones.

by Mathieu Schwartz, Claude Didierjean, Arnaud Hecker, Jean-Michel Girardet, Mélanie Morel-Rouhier, Eric Gelhaye, Frédérique Favier
Published 2016-01-01

Functional, Structural and Biochemical Features of Plant Serinyl-Glutathione Transferases

by Elodie Sylvestre-Gonon, Simon R. Law, Mathieu Schwartz, Kevin Robe, Olivier Keech, Claude Didierjean, Christian Dubos, Nicolas Rouhier, Arnaud Hecker
Published 2019-05-01