Chantal Septier

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 .

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

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

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.