Christophe Martin

Publication Activity (10 Years)

Years Active: 2020-2022
Publications (10 Years): 8

Top Topics

Pulmonary Arterial Hypertension

Clinical Evaluation

Human Immunodeficiency Virus

Top Venues

Molecules (Basel, Switzerland)

Foods (Basel, Switzerland)

Journal of texture studies

This page only lists publications with an associated author ORCID identifier.

Publications

Mei Wang, Chantal Septier, Hélène Brignot, Christophe Martin, Francis Canon, Gilles Feron
Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva. Molecules (Basel, Switzerland) 27 (5) (2022)
Adeline Karolkowski, Christophe Martin, Emilie Bouzidi, Jean-François Albouy, Loïc Levavasseur, Loïc Briand, Christian Salles
Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean ( Vicia faba L. minor ) Protein Concentrates. Foods (Basel, Switzerland) 11 (19) (2022)
Thomas Delompré, Christine Belloir, Christophe Martin, Christian Salles, Loïc Briand
Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors. Nutrients 14 (19) (2022)
Marion Emorine, Chantal Septier, Christophe Martin, Sylvie Cordelle, Etienne Sémon, Thierry Thomas-Danguin, Christian Salles
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans. Molecules (Basel, Switzerland) 26 (5) (2021)
Christophe Martin, Eric Neyraud
Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity. Foods (Basel, Switzerland) 10 (5) (2021)
Carolina Muñoz-González, Marine Brule, Christophe Martin, Gilles Feron, Francis Canon
Influence of Prebiotic Fructans on Retronasal Aroma from Elderly Individuals. Molecules (Basel, Switzerland) 26 (10) (2021)
Christophe Martin, Virginie Danten, Carole Tournier
Description of oral behavior during the oral processing of heterogeneous apple purees: An application of the temporal check-all-that-apply method. Journal of texture studies (2021)
Hélène Gauchez, Anne-Laure Loiseau, Pascal Schlich, Christophe Martin
Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life. Journal of food science 85 (10) (2020)