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Archives of Oral Biology|October 26, 2011
Solid cheese consumption: quantification of oral coatingM Repoux, C Septier, O Palicki, 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.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 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.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.International Journal of Obesity (2005)|April 29, 2015
Salivary composition in obese vs normal-weight subjects: towards a role in postprandial lipid metabolism?C Vors, J Drai, L Gabert, et al.Food Research International (Ottawa, Ont.)|July 16, 2018
Bolus quality and food comfortability of model cheeses for the elderly as influenced by their textureL Lorieau, C Septier, A Laguerre, et al.Food & Function|June 29, 2021
Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderlyL Lorieau, J Floury, C Septier, et al.Archives of Oral Biology|March 25, 2011
Saliva electrophoretic protein profiles in infants: changes with age and impact of teeth eruption and diet transitionM Morzel, O Palicki, C Chabanet, et al.Die Nahrung|January 9, 1999
Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: advantages and limitsE Guichard, P EtiévantPageof 7