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Christian Salles

Université Bourgogne Europe (UBE)

Boulevard Gabriel

21066 Dijon Cedex, 21000

France

  • Université Bourgogne Europe (UBE)

SCHOLARLY PAPERS

4

DOWNLOADS

78

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

Seasoning Practices Influence Sodium‒Food Interactions and Shape Perceived Saltiness: Insights from a Sodium Nmr and Sensory Study

Number of pages: 34 Posted: 03 Jan 2025
Raphael Monod, Jean-Marie Bonny, Bérénice Houinsou-Houssou, Chantal Septier, Hervé This, Christian Salles, Sylvie Clerjon and Thierry Thomas-Danguin
Université Bourgogne Europe (UBE), affiliation not provided to SSRN, Université Bourgogne Europe (UBE), Université Bourgogne Europe (UBE), Independent, Université Bourgogne Europe (UBE), University of Montpellier - INRAE and Université Bourgogne Europe (UBE)
Downloads 56 (1,010,164)

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Discretionary salt, domestic practices, 23Na NMR, Salt reduction, salty taste, JAR

2.

A Domestic-Like Carrot Cooking Methodology for Multiple Research Applications

Number of pages: 12 Posted: 16 Nov 2023
Raphael Monod, Sylvie Clerjon, Cécile Leroy, Chantal Septier, Bérénice Houinsou-Houssou, Hervé This, Christian Salles and Thierry Thomas-Danguin
Université Bourgogne Europe (UBE), University of Montpellier - INRAE, affiliation not provided to SSRN, Université Bourgogne Europe (UBE), Université Bourgogne Europe (UBE), Independent, Université Bourgogne Europe (UBE) and Université Bourgogne Europe (UBE)
Downloads 22 (1,424,331)
Citation 1

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Cooking process, Domestic practices, Laboratory conditions, Discretionary salt, Seasoning, Sensory evaluation, Physico-chemical analyses

3.

Influence of Domestic Salting Practices on Saltiness Perception of Cooked Foods

15TH PANGBORN SENSORY SCIENCE SYMPOSIUM - MEETING NEW CHALLENGES IN A CHANGING WORLD (PSSS 2023):C01
Posted: 24 Aug 2023
Raphael Monod, Christian Salles, Sylvie Clerjon, Bérénice Houinsou-Houssou, Chantal Septier, Hervé This and Thierry Thomas-Danguin
Université Bourgogne Europe (UBE), Université Bourgogne Europe (UBE), University of Montpellier - INRAE, Université Bourgogne Europe (UBE), Université Bourgogne Europe (UBE), Independent and Université Bourgogne Europe (UBE)

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4.

Combining Sensory Profiling and Metabolomic Approach to Better Understand the Origins of Bitter Perception in Faba Bean (Vicia Faba L. Minor) Fractions

15TH PANGBORN SENSORY SCIENCE SYMPOSIUM - MEETING NEW CHALLENGES IN A CHANGING WORLD (PSSS 2023):O4.
Posted: 24 Aug 2023
Adeline Karolkowski, Christine Belloir, Emilie Bouzidi, Loïc Levavasseur, Nicolas Sommerer, Christophe Martin, Géraldine Lucchi, Emmanuelle Meudec, Loïc Briand and Christian Salles
Université Bourgogne Europe (UBE), COMUE Université Bourgogne Franche-Comté, Université Bourgogne Europe (UBE), Université Bourgogne Europe (UBE), Université Bourgogne Europe (UBE), Université Bourgogne Europe (UBE), Université Bourgogne Europe (UBE), Université Bourgogne Europe (UBE), COMUE Université Bourgogne Franche-Comté and Université Bourgogne Europe (UBE)

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