L. Boisard

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.

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.

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

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

Strategies to enhance saltiness in food involving cross modal interactions

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