Christoph Hartmann
Christoph Hartmann
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Perception of oral food breakdown. The concept of sensory trajectory
F Lenfant, C Loret, N Pineau, C Hartmann, N Martin
Appetite 52 (3), 659-667, 2009
Patterns of resistance-associated substitutions in patients with chronic HCV infection following treatment with direct-acting antivirals
J Dietz, S Susser, J Vermehren, KH Peiffer, G Grammatikos, A Berger, ...
Gastroenterology 154 (4), 976-988. e4, 2018
Role of physical bolus properties as sensory inputs in the trigger of swallowing
MA Peyron, I Gierczynski, C Hartmann, C Loret, D Dardevet, N Martin, ...
PloS one 6 (6), e21167, 2011
Molecular basis of telaprevir resistance due to V36 and T54 mutations in the NS3-4A protease of the hepatitis C virus
C Welsch, FS Domingues, S Susser, I Antes, C Hartmann, G Mayr, ...
Genome biology 9 (1), 1-18, 2008
Physical and related sensory properties of a swallowable bolus
C Loret, M Walter, N Pineau, MA Peyron, C Hartmann, N Martin
Physiology & behavior 104 (5), 855-864, 2011
Tetraspanin CD151 regulates glycosylation of α3β1 integrin
G Baldwin, V Novitskaya, R Sadej, E Pochec, A Litynska, C Hartmann, ...
Journal of biological chemistry 283 (51), 35445-35454, 2008
Numerical simulation of the mechanics of a yeast cell under high hydrostatic pressure
C Hartmann, A Delgado
Journal of biomechanics 37 (7), 977-987, 2004
Mechanical stresses in cellular structures under high hydrostatic pressure
C Hartmann, K Mathmann, A Delgado
Innovative food science & emerging technologies 7 (1-2), 1-12, 2006
IRECS: A new algorithm for the selection of most probable ensembles of side‐chain conformations in protein models
C Hartmann, I Antes, T Lengauer
Protein science 16 (7), 1294-1307, 2007
Experimental and numerical analysis of the thermofluiddynamics in a high-pressure autoclave
C Hartmann, JP Schuhholz, P Kitsubun, N Chapleau, A Le Bail, ...
Innovative Food Science & Emerging Technologies 5 (4), 399-411, 2004
Comparison of food boluses prepared in vivo and by the AM2 mastication simulator
A Mishellany-Dutour, MA Peyron, J Croze, O François, C Hartmann, ...
Food Quality and Preference 22 (4), 326-331, 2011
Docking and scoring with alternative side‐chain conformations
C Hartmann, I Antes, T Lengauer
Proteins: Structure, Function, and Bioinformatics 74 (3), 712-726, 2009
Where’s the noise? Key features of spontaneous activity and neural variability arise through learning in a deterministic network
C Hartmann, A Lazar, B Nessler, J Triesch
PLoS computational biology 11 (12), e1004640, 2015
Reliability of threshold and suprathreshold methods for taste phenotyping: characterization with PROP and sodium chloride
V Galindo-Cuspinera, T Waeber, N Antille, C Hartmann, N Stead, N Martin
Chemosensory perception 2 (4), 214-228, 2009
A fuzzy logic-based model for the multistage high-pressure inactivation of Lactococcus lactis ssp. cremoris MG 1363
KV Kilimann, C Hartmann, A Delgado, RF Vogel, MG Gänzle
International Journal of Food Microbiology 98 (1), 89-105, 2005
Influence of emulsion composition on lubrication capacity and texture perception
M Bellamy, N Godinot, S Mischler, N Martin, C Hartmann
International journal of food science & technology 44 (10), 1939-1949, 2009
Protection by sucrose against heat-induced lethal and sublethal injury of Lactococcus lactis: an FT-IR study
KV Kilimann, W Doster, RF Vogel, C Hartmann, MG Gänzle
Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1764 (7), 1188-1197, 2006
Impact of the shape on sensory properties of individual dark chocolate pieces
F Lenfant, C Hartmann, B Watzke, O Breton, C Loret, N Martin
LWT-Food Science and Technology 51 (2), 545-552, 2013
Damage detection on crates of beverages by artificial neural networks trained with finite-element data
J Zacharias, C Hartmann, A Delgado
Computer methods in applied mechanics and engineering 193 (6-8), 561-574, 2004
An artificial neural network approach for tool path generation in incremental sheet metal free-forming
C Hartmann, D Opritescu, W Volk
Journal of Intelligent Manufacturing 30 (2), 757-770, 2019
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