C. Salles

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Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment

P. Gorria, C. Salles, A. Tárrega, 2007 .

Characterization of bread breakdown during mastication by image texture analysis

D. Bertrand, C. Salles, C. Tournier, 2012 .

In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation

C. Salles, A. Tárrega, C. Yven, 2011 .

In-Mouth Mechanisms Leading to Flavor Release and Perception

C. Salles, A. Tárrega, G. Feron, 2010, Critical reviews in food science and nutrition.

Food oral processing in humans: links between physiological parameters, release of flavour stimuli and flavour perception of food

C. Salles, G. Feron, 2018 .

Investigation of oral gels breakdown using image analysis

D. Bertrand, C. Salles, M. Stieger, 2017 .

Odour-taste interactions: a way to enhance saltiness in low-salt content solutions.

Thierry Thomas-Danguin, Christian Salles, C. Septier, 2009 .

Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

T. Thomas-Danguin, C. Salles, C. Septier, 2021, Molecules.

Taste Perception of Nutrients Found in Nutritional Supplements: A Review

C. Salles, E. Guichard, L. Briand, 2019, Nutrients.

Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature

Thierry Thomas-Danguin, Christian Salles, T. Thomas-Danguin, 2013 .

From human to artificial mouth, from basics to results

P. Gorria, C. Salles, A. Tárrega, 2010 .

The role of mechanical properties of brittle airy foods on the masticatory performance

S. Guessasma, L. Chaunier, G. D. Valle, 2010 .

Aroma release and chewing activity during eating different model cheeses

C. Salles, A. Tárrega, C. Yven, 2008 .

In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture.

C. Salles, C. Septier, P. Courcoux, 2012, Journal of agricultural and food chemistry.

In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters.

C. Salles, C. Septier, P. Courcoux, 2012, Journal of agricultural and food chemistry.

Salt and aroma compound release in model cheeses in relation to their mobility.

C. Salles, I. Déléris, I. Souchon, 2009, Journal of agricultural and food chemistry.

Salt release monitoring with specific sensors in "in vitro" oral and digestive environments from soft cheeses.

R. Paolesse, C. Di Natale, C. Salles, 2012, Talanta.

Determination of serum cholesterol by near-infrared reflectance spectrometry.

C. Salles, E. Peuchant, R. Jensen, 1987, Analytical chemistry.

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

Thierry Thomas-Danguin, Christian Salles, T. Thomas-Danguin, 2011 .

Value of a spectroscopic "fecalogram" in determining the etiology of steatorrhea.

C. Salles, E. Peuchant, R. Jensen, 1988, Clinical chemistry.

Unexploited Acacia cyanophylla seeds: potential food sources of ω6 fatty acids and antioxidants?

C. Salles, S. Grégoire, N. Nasri, 2012, Journal of the science of food and agriculture.

Identification of tasty compounds of cooked cured ham: Physico-chemical and sensory approaches

C. Salles, C. Septier, J. L. Quéré, 1998 .

Production of a cheese model for sensory evaluation of flavour compounds

C. Salles, C. Septier, S. Issanchou, 1995 .

Inter-individual variability of protein patterns in saliva of healthy adults.

C. Salles, M. Morzel, G. Lucchi, 2009, Journal of proteomics.

Relationship between fecal neutral steroid concentrations and malignancy in colon cells

C. Salles, E. Peuchant, R. Jensen, 1987, Cancer.

Chewing bread: impact on alpha-amylase secretion and oral digestion.

C. Salles, G. Feron, C. Septier, 2017, Food & function.

Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors

C. Salles, L. Briand, Christophe Martin, 2022, Nutrients.

A compensatory mechanism improving red cell membrane fluidity in hemodialysed patients.

C. Salles, E. Peuchant, M. Clerc, 1990, Clinica chimica acta; international journal of clinical chemistry.

Increase of erythrocyte resistance to hemolysis and modification of membrane lipids induced by hemodialysis.

C. Salles, E. Peuchant, R. Jensen, 1988, Clinica chimica acta; international journal of clinical chemistry.

Flavour: From food to perception

C. Salles, E. Guichard, M. Morzel, 2016 .

HPLC Separation of Fruit Diastereoisomeric Monoterpenyl Glycosides

C. Salles, J. Crouzet, J. Jallageas, 1993 .

Synthesis of 4- and 10-deuterated neryl and geranyl-β-D-glucosides and their use in corroboration of a mechanism proposed for the fragmentation of heterosides in tandem mass spectrometry

C. Salles, H. Cristau, J. Jallageas, 1992 .

Formation of Aroma by Hydrolysis of Glycosidically Bound Components

C. Salles, J. Crouzet, V. Reyné, 1992 .

Apricot glycosidically bound volatile components

C. Salles, J. Tabet, J. Crouzet, 1991 .

Grape Alcohol Dehydrogenase. II. Kinetic Studies: Mechanism, Substrate, and Coenzyme Specificity

C. Salles, M. Nicolas, J. Crouzet, 1987 .

Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor).

C. Salles, E. Guichard, L. Briand, 2023, Food research international.

Short-Term Modification of Human Salivary Proteome Induced by Two Bitter Tastants, Urea and Quinine

C. Salles, M. Morzel, G. Lucchi, 2009 .

Release of tastants during in-mouth processing

C. Salles, 2017 .

Contents of Carotenoids, Tocopherols and Sterols in Acacia cyanophylla Seed Oils

C. Salles, L. Martine, N. Nasri, 2013 .

Goat Cheese Flavor: Sensory Evaluation of Branched‐Chain Fatty Acids and Small Peptides

C. Salles, C. Septier, C. Salles, 2002 .

Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels.

C. Salles, M. L. Masson, A. C. Mosca, 2016, Food chemistry.

Determination of taste-active compounds of a bitter Camembert cheese by omission tests

C. Salles, C. Septier, J. Le Quéré, 2001, Journal of Dairy Research.

Evolution of the composition of a selected bitter Camembert cheese during ripening: release and migration of taste-active compounds.

C. Salles, C. Tournier, J. Le Quéré, 2001, Journal of agricultural and food chemistry.

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

D. Bertrand, C. Salles, M. Stieger, 2016 .

Binding of Na+ ions to proteins: Effect on taste perception

C. Salles, A. C. Mosca, E. Guichard, 2015 .

Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review.

T. Thomas-Danguin, C. Salles, E. Guichard, 2019, Food & function.

Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology

Bruno Perret, Hervé Guillemin, Stéphane Dervaux, 2019, International Dairy Journal.

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

C. Salles, Sébastien Romagny, E. Ginon, 2017 .

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.

Elisabeth Guichard, Christian Salles, C. Salles, 2014, Food chemistry.

Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability

T. Thomas-Danguin, C. Salles, C. Septier, 2013 .

Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients.

C. Salles, E. Guichard, I. Andriot, 2013, Food chemistry.

Using cross-modal interactions to counterbalance salt reduction in solid foods

T. Thomas-Danguin, C. Salles, C. Septier, 2011 .

Taste active compounds in a goat cheese water-soluble extract. 2. Determination of the relative impact of water-soluble extract components on its taste using omission tests.

S. Nicklaus, C. Salles, C. Septier, 2000, Journal of agricultural and food chemistry.

Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

C. Salles, D. Mollé, C. Septier, 1998 .

The TeRiFiQ project: Combining technologies to achieve significant binary reductions in sodium, fat and sugar content in everyday foods whilst optimising their nutritional quality

C. Salles, M. Stieger, P. Wilde, 2017 .

Fractionation of the water-soluble extract of a cheese made from goats' milk by filtration methods: behaviour of fat and volatile compounds

C. Salles, C. Septier, E. Engel, 2002 .

Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect.

S. Nicklaus, C. Salles, C. Septier, 2001, Journal of agricultural and food chemistry.

Taste active compounds in a goat cheese water-soluble extract. 1. Development and sensory validation of a model water-soluble extract.

S. Nicklaus, C. Salles, C. Septier, 2000, Journal of agricultural and food chemistry.

Sensory and Chemical Analysis of Fractions Obtained by Gel Permeation of Water-Soluble Comte Cheese Extracts

C. Salles, C. Septier, P. Etiévant, 1995 .

Evaluation of taste compounds in water-soluble extract of goat cheeses

I. Lesschaeve, C. Salles, C. Septier, 2000 .

Relevance of omission tests to determine flavour-active compounds in food: application to cheese taste

Erwan Engel, Sophie Nicklaus, Christian Salles, 2002 .

Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

C. Salles, E. Engel, J. L. Quéré, 2002 .

IDENTIFICATION AND SENSORY EVALUATION OF THE CHARACTER-IMPACT COMPOUNDS OF GOAT CHEESE FLAVOUR

Christian Salles, C. Septier, C. Salles, 1996 .

Perception of mixtures of odorants and tastants: sensory and analytical points of view

T. Thomas-Danguin, C. Salles, E. Guichard, 2016 .

Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages.

C. Salles, A. Tárrega, C. Septier, 2013, Meat science.

Determination and gustatory properties of taste-active compounds in tomato juice

S. Nicklaus, C. Salles, C. Septier, 2003 .

Evidence and characterization of glycosidically bound volatile components in fruits

P. Chalier, C. Salles, J. Crouzet, 1988 .

Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release

C. Salles, C. Tournier, E. Guichard, 2014 .

Volatile Compounds in Pulses: A Review

C. Salles, E. Guichard, L. Briand, 2021, Foods.

Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures

C. Salles, E. Guichard, M. Visalli, 2022, Foods.

1. In vivo aroma release during eating of a model cheese: relationships with oral parameters.

C. Salles, L. Mioche, J. Le Quéré, 2004, Journal of agricultural and food chemistry.

Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates

C. Salles, L. Briand, Christophe Martin, 2022, Foods.

Tandem mass spectrometric investigation on 17β-estradiol palmitate in negative ion chemical ionization

C. Salles, A. Paris, J. Tabet, 1990 .

16 – Odour–taste interactions in flavour perception

C. Salles, P. Etiévant, A. Voilley, 2006 .

Goat cheese flavour : Identification of the character impact compounds

I. Lesschaeve, C. Salles, S. Issanchou, 1996 .

Reducing salt and fat while maintaining taste: An approach on a model food system

T. Thomas-Danguin, C. Salles, C. Septier, 2016 .

Flavor perception of a model cheese: relationships with oral and physico-chemical parameters

Sophie Nicklaus, Christian Salles, Andrew M. Taylor, 2004 .

Taste perception and integration

C. Salles, L. Briand, 2016 .

In vivo sodium release related to salty perception during eating model cheeses of different textures

C. Salles, C. Yven, C. Chabanet, 2008 .

Combined heterogeneous distribution of salt and aroma in food enhances salt perception.

T. Thomas-Danguin, C. Salles, C. Septier, 2015, Food & function.

Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion

C. Salles, E. Guichard, 2016 .

Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry.

C. Salles, J. Le Quéré, N. Sommerer, 2001, Journal of agricultural and food chemistry.

Flavor: from food to behaviors, wellbeing and health

C. Salles, E. Guichard, P. Etiévant, 2016 .

The bitter taste of vitamins is mediated by human TAS2R activation

C. Salles, L. Briand, T. Delompré, 2021 .

Assessment of comminution capacity related to molar intercuspation in catarrhines using a chewing simulator

C. Salles, G. Thiery, V. Lazzari, 2022, Bulletins et mémoires de la société d'anthropologie de Paris.

One-step extraction of human erythrocyte lipids allowing rapid determination of fatty acid composition.

C. Salles, R. Wolff, E. Peuchant, 1989, Analytical biochemistry.

Models of the Oral Cavity for the Investigation of Olfaction

Christian Salles, O. Benjamin, C. Salles, 2017 .

Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review

C. Salles, L. Briand, C. Belloir, 2023, Molecules.

Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database

Bruno Perret, Hervé Guillemin, Caroline Pénicaud, 2021, International Dairy Journal.

Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

C. Salles, A. Tárrega, P. Mielle, 2019, Foods.

The impact of mastication, salivation and food bolus formation on salt release during bread consumption.

D. Bertrand, C. Salles, C. Septier, 2014, Food & function.

Ham particle size influences saltiness perception in flans.

T. Thomas-Danguin, C. Salles, C. Septier, 2014, Journal of food science.

From Human to Artificial Mouth, From Basics to Results

P. Gorria, C. Salles, A. Tárrega, 2009 .

Artificial Oral Processing of Extruded Pea Flour Snacks

C. Salles, A. Réguerre, V. Micard, 2020, Food Engineering Reviews.

Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods

S. Guessasma, G. D. Valle, C. Salles, 2013 .

A novel prototype to closely mimic mastication for in vitro dynamic measurements of flavour release

Patrick Gorria, Christian Salles, Patrick Mielle, 2006 .

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

C. Salles, E. Sémon, Yuji Nakada, 2022, Molecules.

Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal Check-All-That-Apply Methods

C. Salles, L. Briand, Christophe Martin, 2020, Foods.

Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor).

C. Salles, L. Briand, Christophe Martin, 2023, Food chemistry.

Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using Aroma

T. Thomas-Danguin, C. Salles, C. Septier, 2022, Frontiers in Nutrition.

In vivo flavour release from dairy products: relationships between aroma and taste release, temporal perception, oral and matrix parameters

C. Salles, E. Guichard, C. Yven, 2006 .

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

C. Salles, L. Briand, N. Sommerer, 2023, Metabolites.

Strategies to enhance saltiness in food involving cross modal interactions

T. Thomas-Danguin, C. Salles, E. Guichard, 2015 .