Christian Salles

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

Génica Lawrence, Christian Salles, Chantal Septier et al. · Food Quality and Preference · 2008 · 194 citations · Full text

Food Chemistry, Sensory Science (Food Sensory Science), Low-salt Content Solutions +8

Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment

Christian Salles, Amparo Tárrega, Patrick Mielle et al. · Journal of Food Engineering · 2007 · 131 citations

Food Breakdown, Nutrition, Mouth Environment +7

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

Nizar Nasri, Noëlle Béno, Chantal Septier et al. · Food Quality and Preference · 2011 · 123 citations

Odour-induced Saltiness Enhancement, Cross-modal Interactions, Salt Level +5

In vivo sodium release related to salty perception during eating model cheeses of different textures

Van Anh Phan, C. Yven, Génica Lawrence et al. · International Dairy Journal · 2008 · 107 citations

Vivo Sodium Release, Model Cheeses, Different Textures +4

1. In Vivo Aroma Release during Eating of a Model Cheese:  Relationships with Oral Parameters

Estelle Pionnier, Claire Chabanet, Laurence Mioche et al. · Journal of Agricultural and Food Chemistry · 2004 · 101 citations

Nutrition, Food Analysis, Oral Parameters +21