List of works - Christian SALLES

A novel prototype to closely mimic mastication for in vitro dynamic measurements of flavour release

An Application of Specific Sensors For The Monitoring of NaCl in Soft Cheeses

article published in 2011

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

article published in 2015

Chewing bread: impact on alpha-amylase secretion and oral digestion.

scientific article published on 14 December 2016

Chromatographic separation and partial identification of glycosidically bound volatile components of fruit

article

Combined heterogeneous distribution of salt and aroma in food enhances salt perception

scientific article published on 01 May 2015

Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review

scientific article published on 22 August 2019

Determination and gustatory properties of taste-active compounds in tomato juice

Determination of taste-active compounds of a bitter Camembert cheese by omission tests

article

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

scientific article published on 21 March 2019

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

scientific article

Evaluation of taste compounds in water-soluble extract of goat cheeses

Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages ⬇️

scientific article published on January 24, 2013

Flavor

2016 scholarly article

Flavour

article

Formation of Aroma by Hydrolysis of Glycosidically Bound Components

scholarly article published 1992

Fractionation of the water-soluble extract of a cheese made from goats’ milk by filtration methods: behaviour of fat and volatile compounds

From Human to Artificial Mouth, From Basics to Results

HPLC Separation of Fruit Diastereoisomeric Monoterpenyl Glycosides

HPLC determination of volatile phenols in wines

article by J. Siegrist et al published January 1993 in Chromatographia

Ham particle size influences saltiness perception in flans

scientific article published on 12 March 2014

Identification of tasty compounds of cooked cured ham: Physico-chemical and sensory approaches

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

article by Sébastien Romagny et al published March 2017 in Food Quality and Preference

In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 2. Impact of Oral Parameters

scientific article published on 16 May 2012

In vivo flavour release from dairy products: relationships between aroma and taste release, temporal perception, oral and matrix parameters

In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture.

scientific article

In-mouth mechanisms leading to flavor release and perception.

scientific article published on January 2011

In-mouth salt release measurement during food chewing using sensors

Inter-individual variability of protein patterns in saliva of healthy adults

scientific article

Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

Investigation of oral gels breakdown using image analysis

Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry.

scientific article

Novel sensors for the Artificial Mouth

Odour–taste interactions in flavour perception

article

Preface

Relevance of omission tests to determine flavour-active compounds in food

Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion

article

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

scientific article published on 19 May 2022

Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

article

Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing andin vivoaroma release

article

Salt release monitoring with specific sensors in "in vitro" oral and digestive environments from soft cheeses

scientific article published on 12 April 2012

Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients ⬇️

scientific article published on September 18, 2012

Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 2. Determination of the Relative Impact of Water-Soluble Extract Components on Its Taste Using Omission Tests

article

Taste Perception of Nutrients Found in Nutritional Supplements: A Review

scientific article published on 02 September 2019

Taste perception and integration

article

The impact of mastication, salivation and food bolus formation on salt release during bread consumption.

scientific article

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content

scientific article published on 21 August 2013

List of works by Christian SALLES

A novel prototype to closely mimic mastication for in vitro dynamic measurements of flavour release

An Application of Specific Sensors For The Monitoring of NaCl in Soft Cheeses

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

Chewing bread: impact on alpha-amylase secretion and oral digestion.

Chromatographic separation and partial identification of glycosidically bound volatile components of fruit

Combined heterogeneous distribution of salt and aroma in food enhances salt perception

Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review

Determination and gustatory properties of taste-active compounds in tomato juice

Determination of taste-active compounds of a bitter Camembert cheese by omission tests

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

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

Evaluation of taste compounds in water-soluble extract of goat cheeses

Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages ⬇️

Flavor

Flavour

Formation of Aroma by Hydrolysis of Glycosidically Bound Components

Fractionation of the water-soluble extract of a cheese made from goats’ milk by filtration methods: behaviour of fat and volatile compounds

From Human to Artificial Mouth, From Basics to Results

HPLC Separation of Fruit Diastereoisomeric Monoterpenyl Glycosides

HPLC determination of volatile phenols in wines

Ham particle size influences saltiness perception in flans

Identification of tasty compounds of cooked cured ham: Physico-chemical and sensory approaches

Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experiment

In Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 2. Impact of Oral Parameters

In vivo flavour release from dairy products: relationships between aroma and taste release, temporal perception, oral and matrix parameters

In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture.

In-mouth mechanisms leading to flavor release and perception.

In-mouth salt release measurement during food chewing using sensors

Inter-individual variability of protein patterns in saliva of healthy adults

Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

Investigation of oral gels breakdown using image analysis

Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry.

Novel sensors for the Artificial Mouth

Odour–taste interactions in flavour perception

Preface

Relevance of omission tests to determine flavour-active compounds in food

Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion

Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing andin vivoaroma release

Salt release monitoring with specific sensors in "in vitro" oral and digestive environments from soft cheeses

Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients ⬇️

Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 2. Determination of the Relative Impact of Water-Soluble Extract Components on Its Taste Using Omission Tests

Taste Perception of Nutrients Found in Nutritional Supplements: A Review

Taste perception and integration

The impact of mastication, salivation and food bolus formation on salt release during bread consumption.

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content

Use of Sensors to Measure In-Mouth Salt Release During Food Chewing