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Food Research International (Ottawa, Ont.)|July 18, 2018
Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processingH Labouré, M Repoux, P Courcoux, et al.
Food & Function|January 17, 2017
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parametersE Guichard, M Repoux, E M Qannari, et al.
Archives of Oral Biology|October 26, 2011
Solid cheese consumption: quantification of oral coatingM Repoux, C Septier, O Palicki, et al.
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