C. Tournier

发表

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

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

Characterization of bread breakdown during mastication by image texture analysis

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

Investigation of oral gels breakdown using image analysis

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

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.

Inﬂuence of type and amount of gelling agent on ﬂavour perception: physicochemical effect or interaction between senses?

C. Tournier, E. Guichard, A. Juteau, 2004 .

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

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

Description of oral behaviour during the oral processing of heterogeneous apple purees. An application of the temporal check-all-that-apply method.

C. Tournier, Christophe Martin, Virginie Danten, 2021, Journal of texture studies.

Fostering infant food texture acceptance: A pilot intervention promoting food texture introduction between 8 and 15 months

J. Delarue, S. Nicklaus, C. Tournier, 2020, Appetite.

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 .

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

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

Temporal contrast of salt delivery in mouth increases salt perception.

G. Smit, C. Tournier, J. Busch, 2009, Chemical senses.

Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly

G. Feron, M. Vandenberghe-Descamps, C. Sulmont-Rossé, 2017 .

8 – Modifying the texture of foods for infants and young children

S. Nicklaus, C. Tournier, Lauriane Demonteil, 2015 .

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.

Factors Associated With Food Texture Acceptance in 4- to 36-Month-Old French Children: Findings From a Survey Study

S. Nicklaus, C. Tournier, H. Weenen, 2021, Frontiers in Nutrition.

A new masticatory performance assessment method for infants: A feasibility study.

S. Nicklaus, G. Feron, F. Canon, 2019, Journal of texture studies.

Longitudinal study on acceptance of food textures between 6 and 18 months

S. Nicklaus, C. Tournier, H. Weenen, 2019, Food Quality and Preference.

Flavour perception: aroma, taste and texture interactions

C. Sulmont-Rossé, C. Tournier, E. Guichard, 2023 .

Contribution to the understanding of consumers’ creaminess concept: A sensory and a verbal approach

Elisabeth Guichard, Claire Sulmont-Rossé, Sylvie Issanchou, 2007 .

Longitudinal analysis of the salivary metabolome of breast-fed and formula-fed infants over the first year of life

E. Neyraud, C. Tournier, C. Canlet, 2020, Metabolomics.

5 – Multimodal interactions

Thierry Thomas-Danguin, Carole Tournier, Charlotte Sinding, 2016 .

A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms

C. Sulmont-Rossé, C. Tournier, E. Guichard, 2009 .

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.

Patterns and predictors of food texture introduction in French children aged 4–36 months

S. Nicklaus, C. Tournier, H. Weenen, 2018, British Journal of Nutrition.

Aroma cross-modal interactions with texture and taste in dairy products

Elisabeth Guichard, Claire Sulmont-Rossé, Carole Tournier, 2006 .

Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches

C. Sinding, C. Tournier, M. Mohebbi, 2023, European Food Research and Technology.

A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies

P. Menut, C. Tournier, I. Souchon, 2021 .

Longitudinal analysis of the salivary metabolome of breast-fed and formula-fed infants over the first year of life

E. Neyraud, C. Tournier, C. Canlet, 2020, Metabolomics.

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

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

Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior.

C. Tournier, C. Forde, 2023, Critical reviews in food science and nutrition.

Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products

Pascal Schlich, Sylvie Cordelle, Hervé This, 2013 .

Effects of Apple Form on Energy Intake During a Mid-Afternoon Snack: A Preload Paradigm Study in School-Aged Children

S. Nicklaus, C. Tournier, C. Schwartz, 2021, Frontiers in Nutrition.

Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

S. Guessasma, G. D. Valle, G. Feron, 2019, Food Hydrocolloids.

Paediatric Solid Oral Dosage Forms for Combination Products: Improving In Vitro Swallowability of Minitablets Using Binary Mixtures with Pellets.

M. Ramaioli, C. Tournier, Alejandro Ávila-Sierra, 2023, European journal of pharmaceutical sciences : official journal of the European Federation for Pharmaceutical Sciences.