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Annals of the Rheumatic Diseases|November 20, 2012
Bone oedema on MRI is highly associated with low bone mineral density in patients with early inflammatory back pain: results from the DESIR cohortKarine Briot, Anne Durnez, Simon Paternotte, et al.
Joint Bone Spine|April 13, 2019
Biological secondary contributors to osteoporosis in fractured patients, is an early systematic assay relevant?Pierre-Emmanuel Cailleaux, David Biau, Philippe Leclerc, et al.
BMC Infectious Diseases|July 25, 2020
An unusual Staphylococcus saccharolyticus spondylodiscitis post kyphoplasty: a case reportMarie-Charlotte Trojani, Brigitte Lamy, Raymond Ruimy, et al.
International Journal of Food Science|June 16, 2025
Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled ChickenRaphael Monod, Thierry Thomas-Danguin, Henriette L de Kock
Data in Brief|May 27, 2021
A dataset on odor intensity and odor pleasantness of 222 binary mixtures of 72 key food odorants rated by a sensory panel of 30 trained assessorsYue Ma, Ke Tang, Yan Xu, et al.
The Journal of Experimental Biology|August 4, 2009
Elemental and configural processing of odour mixtures in the newborn rabbitGérard Coureaud, Younes Hamdani, Benoist Schaal, et al.
Developmental Psychobiology|October 20, 2019
Developmental changes in elemental and configural perception of odor mixtures in young rabbitsGérard Coureaud, Chloé Letagneaux, Thierry Thomas-Danguin, et al.
Food Chemistry|August 3, 2020
Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste studyTing Zhou, Yunzi Feng, Thierry Thomas-Danguin, et al.
Chemical Senses|March 20, 2020
Pleasantness of Binary Odor Mixtures: Rules and PredictionYue Ma, Ke Tang, Thierry Thomas-Danguin, et al.
Frontiers in Nutrition|July 28, 2022
Reducing Sodium Content in Cheeses While Increasing Salty Taste and Fat Perception Using AromaAdiansyah Syarifuddin, Chantal Septier, Christian Salles, et al.
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