Christophe Martin - Concepedia

Author

Christophe Martin

Centre des Sciences du Goût et de l'Alimentation ORCID

Also Known As

C Martin, C. Martin, C. Martin, Christophe MARTIN, Christophe Martin, Enderli, Géraldine, Martin, C. Dian, Martin, Christophe

145

Publications

1.7K

Citations

H-Index

100

Concepts

All Affiliations

Centre des Sciences du Goût et de l'Alimentation Centre National de la Recherche Scientifique Université de Bourgogne Université Bourgogne Franche-Comté Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

About

Christophe Martin is an author at Centre des Sciences du Goût et de l'Alimentation specializing in health sciences, nutrition, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	13	550
2	Engineering	7	7	162
3	Management	4	4	432
4	Business	3	3	353
5	Medicine	3	3	105

Christophe Martin

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores Carsten Lange, Christophe Martin, Claire Chabanet, Food Quality and Preference EconomicsAdvertisingConsumer ChoiceBehavioral Decision MakingConsumer Study	2002	270
Creation of a food taste database using an in-home “taste” profile method Christophe Martin, Michel Visalli, Christine Langé, Food Quality and Preference Food ChoiceNutritionFood Taste DatabaseFood CompositionSensory Science	2014	80
Contribution to the understanding of consumers’ creaminess concept: A sensory and a verbal approach Carole Tournier, Christophe Martin, Élisabeth Guichard, International Dairy Journal Customer SatisfactionUser PerceptionConsumer Decision MakingAdvertisingSensory Science (Food Sensory Science)	2006	79
Earthquake risk assessment of lifelines Kyriazis Pitilakis, M. Alexoudi, Sotirios Argyroudis, Bulletin of Earthquake Engineering	2006	79
Salivary Composition Is Associated with Liking and Usual Nutrient Intake Caroline Méjean, Martine Morzel, Eric Neyraud, PLoS ONE	2015	75
Effect of fibre information on consumer willingness to pay for French baguettes Émilie Ginon, Youenn Lohéac, Christophe Martin, Food Quality and Preference EconomicsChoice ModelAdvertisingConsumer WillingnessAgricultural Economics	2009	72
Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins Christophe Martin, Christine Langé, Stéphan Marette Food Quality and Preference Food ChemistryNutritionMeat PackagingFood PackagingFood Composition	2020	71
The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content Lauriane Boisard, Isabelle Andriot, Christophe Martin, Food Chemistry Health SciencesModel CheesesFood AnalysisSensory ScienceFood Engineering	2013	69
Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells Carolina Muñoz‐González, Marine Brulé, Christophe Martin, Food Chemistry FlavoromicsFood AnalysisSensory ScienceFood ChemistryBioanalysis	2021	49
The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue Yunzi Feng, Hélène Licandro, Christophe Martin, BioMed Research International	2018	45

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