about
Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry.Inter-individual variability of protein patterns in saliva of healthy adults.In-mouth mechanisms leading to flavor release and perception.Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels.Chewing bread: impact on alpha-amylase secretion and oral digestion.Salt release monitoring with specific sensors in "in vitro" oral and digestive environments from soft cheeses.The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.Ham particle size influences saltiness perception in flans.The impact of mastication, salivation and food bolus formation on salt release during bread consumption.In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture.Impact of reducing fat, salt and sugar in commercial foods on consumer acceptability and willingness to pay in real tasting conditions: A home experimentInvestigation of oral gels breakdown using image analysisDynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical propertiesBinding of Na+ ions to proteins: Effect on taste perceptionCombined heterogeneous distribution of salt and aroma in food enhances salt perceptionSalt and fat contents influence the microstructure of model cheeses, chewing/swallowing andin vivoaroma releaseIn Vivo Sodium Release and Saltiness Perception in Solid Lipoprotein Matrices. 2. Impact of Oral ParametersAn Application of Specific Sensors For The Monitoring of NaCl in Soft CheesesRelevance of omission tests to determine flavour-active compounds in foodTaste 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 TestsEffect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro ApproachCross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a reviewTaste Perception of Nutrients Found in Nutritional Supplements: A Review
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P50
description
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Christian SALLES
@ast
Christian SALLES
@en
Christian SALLES
@es
Christian SALLES
@nl
type
label
Christian SALLES
@ast
Christian SALLES
@en
Christian SALLES
@es
Christian SALLES
@nl
prefLabel
Christian SALLES
@ast
Christian SALLES
@en
Christian SALLES
@es
Christian SALLES
@nl
P106
P1153
56213986800
P21
P31
P496
0000-0002-0407-9778