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	1.	Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing. [electronic resource] by Labouré, H Repoux, M Courcoux, P Feron, G Guichard, E Publication details: Food research international (Ottawa, Ont.) Oct 2014 In: Food research international (Ottawa, Ont.) vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters. [electronic resource] by Guichard, E Repoux, M Qannari, E M Laboure, H Feron, G Producer: 20170508 In: Food & function vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Solid cheese consumption: quantification of oral coating. [electronic resource] by Repoux, M Septier, C Palicki, O Guichard, E Feron, G Laboure, H Producer: 20120504 In: Archives of oral biology vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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