Martin C - Search Results

1

Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor).

Karolkowski A, Belloir C, Lucchi G, Martin C, Bouzidi E, Levavasseur L, Salles C, Briand L. Karolkowski A, et al. Among authors: martin c. Food Chem. 2023 Nov 15;426:136548. doi: 10.1016/j.foodchem.2023.136548. Epub 2023 Jun 5. Food Chem. 2023. PMID: 37302309

2

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.

Boisard L, Andriot I, Martin C, Septier C, Boissard V, Salles C, Guichard E. Boisard L, et al. Among authors: martin c. Food Chem. 2014 Feb 15;145:437-44. doi: 10.1016/j.foodchem.2013.08.049. Epub 2013 Aug 21. Food Chem. 2014. PMID: 24128499

3

Combined heterogeneous distribution of salt and aroma in food enhances salt perception.

Emorine M, Septier C, Andriot I, Martin C, Salles C, Thomas-Danguin T. Emorine M, et al. Among authors: martin c. Food Funct. 2015 May;6(5):1449-59. doi: 10.1039/c4fo01067a. Food Funct. 2015. PMID: 25856503

4

Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal Check-All-That-Apply Methods.

Delompré T, Lenoir L, Martin C, Briand L, Salles C. Delompré T, et al. Among authors: martin c. Foods. 2020 Oct 13;9(10):1456. doi: 10.3390/foods9101456. Foods. 2020. PMID: 33066203 Free PMC article.

5

Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.

Emorine M, Septier C, Martin C, Cordelle S, Sémon E, Thomas-Danguin T, Salles C. Emorine M, et al. Among authors: martin c. Molecules. 2021 Feb 28;26(5):1300. doi: 10.3390/molecules26051300. Molecules. 2021. PMID: 33670944 Free PMC article.

6

Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells.

Muñoz-González C, Brule M, Martin C, Feron G, Canon F. Muñoz-González C, et al. Among authors: martin c. Food Chem. 2022 Mar 30;373(Pt B):131467. doi: 10.1016/j.foodchem.2021.131467. Epub 2021 Oct 27. Food Chem. 2022. PMID: 34753663 Free article.

7

Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates.

Karolkowski A, Martin C, Bouzidi E, Albouy JF, Levavasseur L, Briand L, Salles C. Karolkowski A, et al. Among authors: martin c. Foods. 2022 Sep 28;11(19):3018. doi: 10.3390/foods11193018. Foods. 2022. PMID: 36230094 Free PMC article.

8

Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors.

Delompré T, Belloir C, Martin C, Salles C, Briand L. Delompré T, et al. Among authors: martin c. Nutrients. 2022 Oct 5;14(19):4141. doi: 10.3390/nu14194141. Nutrients. 2022. PMID: 36235793 Free PMC article.

9

Effect of a minimal processing route for the production of infant formulas on their sensory properties.

Martin C, Crépin M, Feyen V, Szleper E, Gourrat K, Leconte N, Deglaire A, Nicklaus S, Lucchi G. Martin C, et al. J Dairy Sci. 2024 Dec;107(12):10527-10536. doi: 10.3168/jds.2024-24937. Epub 2024 Jun 20. J Dairy Sci. 2024. PMID: 38908693 Free article.

10

Reducing tannic acid astringency with aromas - effectiveness of whisky lactone and isoamyl acetate.

Rollinat A, Martin C, Herrmann N, Lelievre M, Lucchi G, Neiers F, Tournier C, Canon F. Rollinat A, et al. Among authors: martin c. Food Chem. 2024 Dec 2;469:142299. doi: 10.1016/j.foodchem.2024.142299. Online ahead of print. Food Chem. 2024. PMID: 39718313

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