1. Acceptability of a sustainable technological innovation applied to traditional soft cheese: Information concerning the benefits for health and the environment can compensate for a lower hedonic appreciation. (March 2023) Authors: Martin, Christophe; Harel-Oger, Marielle; Garric, Gilles; Le Loir, Yves; Soler, Louis-Georges; Marette, Stéphan Journal: Food quality and preference Issue: Volume 104(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. An overview of the SIGMA Research Project : a European approach to seismic hazard analysis /: a European approach to seismic hazard analysis. (2017) Other Names: Pecker, Alain; Faccioli, Ezio; Gürpinar, Aybars; Martin, Christophe; Renault, Philippe Record Type: Book Extent: 1 online resource (177 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Combined heterogeneous distribution of salt and aroma in food enhances salt perception. Issue 5 (13th May 2015) Authors: Emorine, Marion; Septier, Chantal; Andriot, Isabelle; Martin, Christophe; Salles, Christian; Thomas-Danguin, Thierry Journal: Food & function Issue: Volume 6:Issue 5(2015) Page Start: 1449 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Description of oral behavior during the oral processing of heterogeneous apple purees: An application of the temporal check‐all‐that‐apply method. Issue 2 (8th October 2021) Authors: Martin, Christophe; Danten, Virginie; Tournier, Carole Journal: Journal of texture studies Issue: Volume 53:Issue 2(2022) Page Start: 159 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Equi-intensity across the Spectrum™ taste scales. (September 2015) Authors: Martin, Christophe; Maire, Aurélia; Chabanet, Claire; Issanchou, Sylvie Journal: Food quality and preference Issue: Volume 44(2015:Sep.) Page Start: 75 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life. Issue 10 (17th September 2020) Authors: Gauchez, Hélène; Loiseau, Anne‐Laure; Schlich, Pascal; Martin, Christophe Journal: Journal of food science Issue: Volume 85:Issue 10(2020) Page Start: 3517 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Impact of Dietary Fiber Enrichment on the Sensory Characteristics and Acceptance of French Baguettes. Issue 5 (12th September 2013) Authors: Martin, Christophe; Chiron, Hubert; Issanchou, Sylvie Journal: Journal of food quality Issue: Volume 36:Issue 5(2013:Oct.) Page Start: 324 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins. (January 2021) Authors: Martin, Christophe; Lange, Christine; Marette, Stéphan Journal: Food quality and preference Issue: Volume 87(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Infant Dietary Exposures to Sweetness and Fattiness Increase during the First Year of Life and Are Associated with Feeding Practices. Issue 11 (12th October 2016) Authors: Yuan, Wen Lun; Lange, Christine; Schwartz, Camille; Martin, Christophe; Chabanet, Claire; de Lauzon-Guillain, Blandine; Nicklaus, Sophie Journal: Journal of nutrition Issue: Volume 146:Issue 11(2016) Page Start: 2334 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. 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. (30th March 2022) Authors: Muñoz-González, Carolina; Brule, Marine; Martin, Christophe; Feron, Gilles; Canon, Francis Journal: Food chemistry Issue: Volume 373:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗