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	1.	Ham particle size influences saltiness perception in flans. [electronic resource] by Emorine, M Septier, C Thomas-Danguin, T Salles, C Producer: 20150518 In: Journal of food science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Quantitative analyses of polar components in frying oils by the iatroscan thin-layer chromatography-flame ionization detection technique. [electronic resource] by Sébédio, J L Astorg, P O Septier, C Grandgirard, A Producer: 19880127 In: Journal of chromatography vol. 405 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages. [electronic resource] by Chabanet, C Tarrega, A Septier, C Siret, F Salles, C Producer: 20130912 In: Meat science vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect. [electronic resource] by Engel, E Nicklaus, S Septier, C Salles, C Le Quéré, J L Producer: 20011025 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	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)
	6.	Taste 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 tests. [electronic resource] by Engel, E Nicklaus, S Septier, C Salles, C Le Quéré, J L Producer: 20001113 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Determination of taste-active compounds of a bitter Camembert cheese by omission tests. [electronic resource] by Engel, E Septier, C Leconte, N Salles, C Le Quere, J L Producer: 20020830 In: The Journal of dairy research vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods. [electronic resource] by Assad-Bustillos, M Tournier, C Septier, C Della Valle, G Feron, G Producer: 20200417 In: Food research international (Ottawa, Ont.) vol. 118 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Taste active compounds in a goat cheese water-soluble extract. 1. Development and sensory validation of a model water-soluble extract. [electronic resource] by Engel, E Nicklaus, S Garem, A Septier, C Salles, C Le Quéré, J L Producer: 20001113 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture. [electronic resource] by Lorieau, L Septier, C Laguerre, A Le Roux, L Hazart, E Ligneul, A Famelart, M-H Dupont, D Floury, J Feron, G Labouré, H Producer: 20191011 In: Food research international (Ottawa, Ont.) vol. 111 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)