C. Septier

发表

Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems.

G. Feron, M. Vandenberghe-Descamps, C. Sulmont-Rossé, 2017, Journal of texture studies.

Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics

G. Feron, M. Vandenberghe-Descamps, C. Sulmont-Rossé, 2017, Food Quality and Preference.

Salivary Flow Decreases in Healthy Elderly People Independently of Dental Status and Drug Intake

G. Feron, M. Vandenberghe-Descamps, C. Sulmont-Rossé, 2016 .

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.

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 .

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.

Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status.

G. Feron, C. Septier, C. Tournier, 2020, Food & function.

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

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

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 .

Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality

C. Dacremont, C. Septier, E. Guichard, 2014 .

The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue

Mouming Zhao, E. Neyraud, C. Septier, 2018, BioMed research international.

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

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

Astringency Sensitivity to Tannic Acid: Effect of Ageing and Salivary Flow

G. Feron, F. Canon, C. Septier, 2021 .

Salivary protein profiles and sensitivity to the bitter taste of caffeine.

C. Septier, M. Chagnon, M. Morzel, 2012, Chemical senses.

Oral Fat Sensitivity in Humans: Links to Saliva Composition Before and After Stimulation by Oleic Acid

G. Feron, E. Neyraud, C. Septier, 2013, Chemosensory Perception.

Solid cheese consumption: quantification of oral coating.

G. Feron, C. Septier, H. Labouré, 2012, Archives of oral biology.

Fractionation of commercial frying oil samples using sep-pak cartridges

C. Septier, J. Sebedio, A. Grandgirard, 1986 .

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

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

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.

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 .

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 .

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 .

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

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

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 .

Quantitative analyses of polar components in frying oils by the iatroscan thin-layer chromatography-flame ionization detection technique.

C. Septier, J. Sebedio, A. Grandgirard, 1987, Journal of chromatography.

Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva

G. Feron, F. Canon, C. Septier, 2021, Molecules.

Oral astringency: effect of ageing and role of saliva

G. Feron, F. Canon, C. Septier, 2021 .

Impact of blade tenderization, marinade and cooking temperature on oral comfort when eating meat in an elderly population.

G. Feron, M. Vandenberghe-Descamps, C. Sulmont-Rossé, 2018, Meat science.

Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency.

E. Lesniewska, H. Zahouani, R. Vargiolu, 2021, Journal of agricultural and food chemistry.

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

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

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

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

Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture.

D. Dupont, G. Feron, C. Septier, 2018, Food research international.

Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods.

G. Feron, C. Septier, C. Tournier, 2017, Food research international.

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.

Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly.

D. Dupont, G. Feron, C. Septier, 2021, Food & function.

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.

Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels

C. Septier, H. Brignot, Mei Wang, 2023, Food Chemistry: Molecular Sciences.