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Journal of Food Science|March 14, 2014
Ham particle size influences saltiness perception in flansM Emorine, C Septier, T Thomas-Danguin, et al.Journal of Chromatography|September 18, 1987
Quantitative analyses of polar components in frying oils by the iatroscan thin-layer chromatography-flame ionization detection techniqueJ L Sébédio, P O Astorg, C Septier, et al.Meat Science|March 19, 2013
Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausagesC Chabanet, A Tarrega, C Septier, et al.Archives of Oral Biology|October 26, 2011
Solid cheese consumption: quantification of oral coatingM Repoux, C Septier, O Palicki, et al.The Journal of Dairy Research|April 4, 2002
Determination of taste-active compounds of a bitter Camembert cheese by omission testsE Engel, C Septier, N Leconte, et al.Food Research International (Ottawa, Ont.)|March 23, 2019
Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foodsM Assad-Bustillos, C Tournier, C Septier, et al.Journal of Agricultural and Food Chemistry|September 20, 2000
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 testsE Engel, S Nicklaus, C Septier, et al.Journal of Agricultural and Food Chemistry|June 21, 2001
Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effectE Engel, S Nicklaus, C Septier, et al.Food & Function|May 13, 2020
Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health statusM Assad-Bustillos, C Tournier, J Palier, et al.Journal of Agricultural and Food Chemistry|September 20, 2000
Taste active compounds in a goat cheese water-soluble extract. 1. Development and sensory validation of a model water-soluble extractE Engel, S Nicklaus, A Garem, et al.Pageof 2