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authIdHal_s : ch-salles-60

BaGaTel: an ontology driven database on food composition, transformation process, nutritional, sensory and environmental quality

Elisabeth Guichard , Hervé Guillemin , Bruno Perret , S Buchin , Christian Salles et al.
9. meeting of the French Society of Chemoinformatics, Nov 2019, Paris, France. 1 p., 2019
Poster de conférence hal-02790943v1

From human to artificial mouth, from basics to results

Patrick P. Mielle , Maria Amparo M. A. Tarrega Guillem , Etienne Semon Sémon , Jacques J. Maratray , Patrick Gorria et al.
Sensors and Actuators B: Chemical, 2010, 146 (2), pp.440-445. ⟨10.1016/j.snb.2009.11.030⟩
Article dans une revue istex hal-00939589v1

Reducing salt level in food : an integrated study of salt release and perception in model and real food systems

Christian Salles , S Buchin , Cristian Trelea , Juliane Floury , Pascal Schlich et al.
IDF/INRA 1st International Symposium on MINERALS and DAIRY PRODUCTS, Oct 2008, Saint-Malo, France
Communication dans un congrès hal-01195426v1

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

Erwan Engel , C. Tournier , Christian Salles , Jean-Luc Le Quéré
Journal of Agricultural and Food Chemistry, 2001, 49 (6), pp.2940-2947. ⟨10.1021/jf000966u⟩
Article dans une revue istex hal-01356540v1

Odor intensity measurements in gas chromatography-olfactometry using cross modality matching : evaluation of training effects

G. Callement , M. Bouchet , D. Langlois , Patrick Etiévant , Christian Salles et al.
219. American chemical Society national meeting, Aug 1999, Nouvelle Orléans, United States
Communication dans un congrès hal-02761355v1

Impact of small hydrophobic and hydrophilic molecules on the flavour of goat cheese

Christian Salles , Jean-Luc Le Quéré
25. International Dairy Congress, Sep 1998, Aarhus, Denmark
Communication dans un congrès hal-02767645v1

Chewing simulation: a way to understand relationships between mastication, food breakdown and flavour release

Christian Salles , Claude C. Yven , Maria Amparo M. A. Tarrega Guillem , Etienne Semon , Sofiane Guessasma et al.
12. Weurman Flavour Research Symposium, Labo/service de l'auteur, Ville service., Jul 2008, Interlaken, Switzerland
Communication dans un congrès hal-02758459v1

Relating real time flavour release to sensory perception of soft cheeses

Christian Salles , T.A. Hollowood , R.S. Linforth , A.J. Taylor
10. Weurman Flavour Research Symposium, Jun 2002, Beaune, France
Communication dans un congrès hal-02760734v1

Determination of the taste active compounds of a goat cheese water-soluble extract

Erwan Engel , S. Niclaus , Chantal Septier , Christian Salles , Jean-Luc Le Quéré et al.
9. Weurman Flavour Research Symposium, Jun 1999, Freising, Germany
Communication dans un congrès hal-02771556v1

Etude structurale des heterosides terpeniques du raisin

Christian Salles , J.C. Jallageas , J. Crouzet , Richard Cole , J.C. Tabet et al.
4. Symposium internationl d'oenologie, Jun 1989, Bordeaux, France. pp.184-188
Communication dans un congrès hal-02855648v1

In vivo measurement of tongue-palate pressure during semi-solid foods consumption

Carole Tournier , Patrick Mielle , A. Lesprit , François Gentil , V. Ahossi et al.
4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”, Jul 2016, Lausanne, Switzerland. 1 p
Communication dans un congrès hal-01581537v1

Tomato and flavour

Christian Salles
Tomatoes and Tomato Products Nutritional, Medicinal and Therapeutic Properties, Science Publishers, 2008, 978-1-57808-534-7
Chapitre d'ouvrage hal-02816968v1

Relationship between composition, sodium release and saltiness in chicken sausage

Claire Chabanet , Françoise Siret , Chantal Septier , Christian Salles
IUFOST, 13. world congress of food sciences technology, Sep 2006, Nantes, France
Communication dans un congrès hal-03372947v1

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

Genica G. Lawrence , Christian Salles , Olivier Palicki , Chantal Septier , Johanneke Busch et al.
International Dairy Journal, 2011, 21 (2), pp.103-110. ⟨10.1016/j.idairyj.2010.09.005⟩
Article dans une revue hal-02647298v1
Image document

Modulation de la perception du goût salé par reformulation de matrices alimentaires

Christian Salles , Thierry Thomas-Danguin , Elisabeth Guichard
Innovations Agronomiques, 2014, 36, pp.111-124
Article dans une revue hal-02630025v1

Use of sensors to measure In-mouth salt release during food chewing

Marion Emorine , Patrick P. Mielle , Jacques J. Maratray , Chantal Septier , Thierry Thomas-Danguin et al.
IEEE Sensors Journal, 2012, 12 (11), pp.3124-3130. ⟨10.1109/jsen.2012.2215471⟩
Article dans une revue hal-02645126v1

Sodium ions in model cheeses at molecular and macroscopic levels

Isabelle Andriot , Lauriane Boisard , Catherine Vergoignan , Christian Salles , Elisabeth Guichard et al.
Magnetic resonance in food science. An exciting future : Special publication No. 332, The Royal Society of Chemistry, 2011, 9-781849-732338
Chapitre d'ouvrage hal-02807108v1

Use of artificial vision to study masticatory kinematics: a preliminary study

Geoffrey Galbit , Carole Tournier , Christian Salles , V. Brost , F. Yang et al.
2. International Conference on Food Oral Processing - Physics, Physiology and Psychology of Eating, Jul 2012, Beaune, France. 1 p
Communication dans un congrès hal-02807270v1

Saliva: a key driver of flavour release and perception in human

Gilles Feron , Christian Salles , Elisabeth Guichard
245. national meeting of the american chemical society (ACS), Apr 2013, Nouvelle-Orléans, Louisiane, United States
Communication dans un congrès hal-02745522v1

Measuring dynamics of odorant binding to odorant binding protein under physiological conditions

Genica G. Lawrence , Florence Bérodier , Christine C. Achilleos , S Buchin , Philippe Courcoux et al.
Proceeding of 9.Wartburg Symposium on Flavor Chemistry and Biology, Apr 2010, Eisenach, Germany
Communication dans un congrès hal-02752813v1
Image document

Une alternative au sel - Sel et arômes

Christian Salles
2010
Vidéo hal-02815134v1

Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters

Genica G. Lawrence , Florence Bérodier , Christine C. Achilleos , S Buchin , Philippe Courcoux et al.
Advances and challenges in flavor chemistry & biology : Proceedings of the 9th Wartburg Symposium, Deutsche Forschungsanstalt für Lebensmittelchemie, 2010, 3-938896-38-9 978-3-938896-38-9
Chapitre d'ouvrage hal-02820784v1

Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters

Genica G. Lawrence , Dhananjay D. Zope , Florence Bérodier , Christine C. Achilleos , S Buchin et al.
9. Wartburg Symposium on Flavor Chemistry & Biology, Apr 2010, Wartburg-Esenach, Germany. , 1 p., 2010
Poster de conférence hal-02820626v1

Odor-induced change in saltiness: Enhancement of salt perception with salt-associated aroma

Genica Lawrence , Christian Salles , Thierry Thomas-Danguin
7. Pangborn sensory science symposium, Aug 2007, Minneapolis, United States. 1 p., 2007
Poster de conférence hal-03321155v1

A method to evaluate chewing efficiency in infants through food bolus characterization: A preliminary study

Carole Tournier , Julie Rodrigues , Francis Canon , Christian Salles , Gilles Feron et al.
Journal of Texture Studies, 2015, 46 (2), pp.113-119. ⟨10.1111/jtxs.12116⟩
Article dans une revue istex hal-01208112v1

In-mouth mechanisms leading to flavor release and perception.

Christian Salles , Marie-Christine Chagnon , Gilles Feron , Elisabeth Guichard , Hélène Labouré et al.
Critical Reviews in Food Science and Nutrition, 2011, 51 (1), pp.67-90. ⟨10.1080/10408390903044693⟩
Article dans une revue hal-00823384v1

Structure and composition of flavoured model cheeses impact on sodium and aroma release

Lauriane Boisard , Isabelle Andriot , Etienne Sémon , Christine Arnould , Christelle Lopez et al.
Biopolymeres' 2010, Dec 2010, Le Croisic, France. 21 p
Communication dans un congrès hal-00913305v1

Food composition and oral processing influencing flavour release and perception

Elisabeth Guichard , Christian Salles , Gilles Feron , Thierry Thomas-Danguin
Taste and flavour seminar, Apr 2013, Göteborg, Sweden. 67 p
Communication dans un congrès hal-00939811v1

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

Ana Carolina Mosca , Isabelle Andriot , Elisabeth Guichard , Christian Salles
Food Hydrocolloids, 2015, 51, pp.33-40. ⟨10.1016/j.foodhyd.2015.05.003⟩
Article dans une revue hal-01207467v1

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

Jéssica C. Bigaski Ribeiro , Daniel Granato , Maria Lucia Masson , Isabelle Andriot , Ana Carolina Mosca et al.
Food Chemistry, 2016, 207, pp.101 - 106. ⟨10.1016/j.foodchem.2016.03.066⟩
Article dans une revue hal-01394942v1