Christian Salles

4.3k total citations
99 papers, 2.9k citations indexed

About

Christian Salles is a scholar working on Nutrition and Dietetics, Food Science and Animal Science and Zoology. According to data from OpenAlex, Christian Salles has authored 99 papers receiving a total of 2.9k indexed citations (citations by other indexed papers that have themselves been cited), including 54 papers in Nutrition and Dietetics, 50 papers in Food Science and 28 papers in Animal Science and Zoology. Recurrent topics in Christian Salles's work include Biochemical Analysis and Sensing Techniques (44 papers), Sensory Analysis and Statistical Methods (29 papers) and Meat and Animal Product Quality (28 papers). Christian Salles is often cited by papers focused on Biochemical Analysis and Sensing Techniques (44 papers), Sensory Analysis and Statistical Methods (29 papers) and Meat and Animal Product Quality (28 papers). Christian Salles collaborates with scholars based in France, Morocco and Netherlands. Christian Salles's co-authors include Chantal Septier, Thierry Thomas‐Danguin, Jean‐Luc Le Quéré, Élisabeth Guichard, Amparo Tárrega, Génica Lawrence, Etienne Sémon, Loı̈c Briand, Claire Chabanet and Sophie Nicklaus and has published in prestigious journals such as SHILAP Revista de lepidopterología, Analytical Chemistry and Journal of Agricultural and Food Chemistry.

In The Last Decade

Christian Salles

95 papers receiving 2.8k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Christian Salles France 34 1.5k 1.4k 788 633 582 99 2.9k
Isabelle Souchon France 37 1.3k 0.8× 2.2k 1.6× 588 0.7× 244 0.4× 490 0.8× 121 3.7k
Gilles Féron France 35 1.2k 0.8× 1.2k 0.9× 306 0.4× 739 1.2× 705 1.2× 129 3.3k
Joanne Hort United Kingdom 36 1.6k 1.0× 2.5k 1.8× 512 0.6× 946 1.5× 366 0.6× 113 3.5k
Chantal Septier France 27 934 0.6× 699 0.5× 445 0.6× 463 0.7× 344 0.6× 53 1.6k
Robert Linforth United Kingdom 40 1.1k 0.7× 2.1k 1.5× 575 0.7× 567 0.9× 875 1.5× 143 4.5k
Anne Saint‐Eve France 27 809 0.5× 1.5k 1.1× 453 0.6× 220 0.3× 192 0.3× 79 1.9k
Zata Vickers United States 40 1.5k 1.0× 1.9k 1.4× 595 0.8× 557 0.9× 306 0.5× 135 3.9k
Martine Morzel France 30 670 0.4× 505 0.4× 1.3k 1.6× 406 0.6× 399 0.7× 58 2.7k
C.M. Delahunty Ireland 31 1.1k 0.7× 2.0k 1.5× 813 1.0× 239 0.4× 253 0.4× 56 2.9k
Elke Scholten Netherlands 40 1.0k 0.7× 3.3k 2.4× 483 0.6× 106 0.2× 247 0.4× 127 4.3k

Countries citing papers authored by Christian Salles

Since Specialization
Citations

This map shows the geographic impact of Christian Salles's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Christian Salles with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Christian Salles more than expected).

Fields of papers citing papers by Christian Salles

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Christian Salles. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Christian Salles. The network helps show where Christian Salles may publish in the future.

Co-authorship network of co-authors of Christian Salles

This figure shows the co-authorship network connecting the top 25 collaborators of Christian Salles. A scholar is included among the top collaborators of Christian Salles based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Christian Salles. Christian Salles is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Martin, Christophe, et al.. (2025). Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes. Molecules. 30(4). 854–854. 1 indexed citations
2.
Conti‐Silva, Ana Carolina, et al.. (2025). Oral processing of meat-flavour textured soy proteins – Part I: Bolus properties and relationships with the texture profile analysis of the products. Food Research International. 208. 116169–116169. 1 indexed citations
3.
Septier, Chantal, et al.. (2024). A domestic-like carrot cooking methodology for multiple research applications. MethodsX. 12. 102666–102666. 2 indexed citations
4.
Salles, Christian, et al.. (2024). Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products. Journal of Food Science and Technology. 61(11). 2145–2156. 4 indexed citations
5.
Belloir, Christine, et al.. (2023). Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor). Food Chemistry. 426. 136548–136548. 33 indexed citations
6.
Meudec, Emmanuelle, et al.. (2023). Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction. Metabolites. 13(8). 964–964. 8 indexed citations
7.
Belloir, Christine, et al.. (2023). Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review. Molecules. 28(8). 3298–3298. 35 indexed citations
8.
9.
Belloir, Christine, et al.. (2022). Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors. Nutrients. 14(19). 4141–4141. 19 indexed citations
10.
Guy, Franck, et al.. (2022). Assessment of comminution capacity related to molar intercuspation in catarrhines using a chewing simulator. Bulletins et Mémoires de la Société d anthropologie de Paris. 34(2).
11.
Salles, Christian, et al.. (2022). Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures. Foods. 11(19). 3097–3097. 6 indexed citations
12.
Septier, Chantal, Christophe Martin, Sylvie Cordelle, et al.. (2021). Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans. Molecules. 26(5). 1300–1300. 11 indexed citations
13.
Thomas‐Danguin, Thierry, Élisabeth Guichard, & Christian Salles. (2019). Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review. Food & Function. 10(9). 5269–5281. 68 indexed citations
14.
Pénicaud, Caroline, Fernanda Fonseca, Bruno Perret, et al.. (2019). Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology. International Dairy Journal. 92. 1–10. 12 indexed citations
15.
Féron, Gilles & Christian Salles. (2018). Food oral processing in humans: links between physiological parameters, release of flavour stimuli and flavour perception of food. International Journal of Food Studies. 7(1). 1–12. 14 indexed citations
16.
Elfalleh, Walid, Nizar Tlili, Stéphane Gregoire, et al.. (2012). Unexploited Acacia cyanophylla seeds: potential food sources of ω6 fatty acids and antioxidants?. Journal of the Science of Food and Agriculture. 92(7). 1526–1532. 11 indexed citations
17.
Salles, Christian, Marie‐Christine Chagnon, Gilles Féron, et al.. (2010). In-Mouth Mechanisms Leading to Flavor Release and Perception. Critical Reviews in Food Science and Nutrition. 51(1). 67–90. 178 indexed citations
18.
Quintana, Mercédès, Olivier Palicki, Géraldine Lucchi, et al.. (2009). Inter-individual variability of protein patterns in saliva of healthy adults. Journal of Proteomics. 72(5). 822–830. 72 indexed citations
19.
Tárrega, Amparo, et al.. (2007). Aroma release and chewing activity during eating different model cheeses. International Dairy Journal. 18(8). 849–857. 52 indexed citations
20.
Engel, Erwan, et al.. (2002). Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese. Food Chemistry. 76(1). 13–20. 26 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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