| More than smell—COVID-19 is associated with severe impairment of smell, taste, and chemesthesis V Parma, K Ohla, MG Veldhuizen, MY Niv, CE Kelly, AJ Bakke, ... Chemical senses 45 (7), 609-622, 2020 | 499 | 2020 |
| Odour–taste interactions: A way to enhance saltiness in low-salt content solutions G Lawrence, C Salles, C Septier, J Busch, T Thomas-Danguin Food Quality and Preference 20 (3), 241-248, 2009 | 231 | 2009 |
| The perception of odor objects in everyday life: a review on the processing of odor mixtures T Thomas-Danguin, C Sinding, S Romagny, F El Mountassir, E Le Berre, ... Frontiers in psychology 5, 86370, 2014 | 217 | 2014 |
| Development of the ETOC: a European test of olfactory capabilities T Thomas-Danguin, C Rouby, G Sicard, M Vigouroux, V Farget, ... Rhinology 41 (3), 134-151, 2003 | 175 | 2003 |
| Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms RC Gerkin, K Ohla, MG Veldhuizen, PV Joseph, CE Kelly, AJ Bakke, ... Chemical senses 46, 2021 | 146 | 2021 |
| Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level N Nasri, N Beno, C Septier, C Salles, T Thomas-Danguin Food Quality and Preference 22 (7), 678-682, 2011 | 123 | 2011 |
| Perceptual interactions in odour mixtures: odour quality in binary mixtures of woody and fruity wine odorants B Atanasova, T Thomas-Danguin, C Chabanet, D Langlois, S Nicklaus, ... Chemical senses 30 (3), 209-217, 2005 | 109 | 2005 |
| Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness D Pierron, V Pereda-Loth, M Mantel, M Moranges, E Bignon, O Alva, ... Nature communications 11 (1), 5152, 2020 | 108 | 2020 |
| Just noticeable differences in component concentrations modify the odor quality of a blending mixture E Le Berre, N Béno, A Ishii, C Chabanet, P Etievant, T Thomas-Danguin Chemical senses 33 (4), 389-395, 2008 | 107 | 2008 |
| Impact of ethanol on the perception of wine odorant mixtures E Le Berre, B Atanasova, D Langlois, P Etiévant, T Thomas-Danguin Food Quality and Preference 18 (6), 901-908, 2007 | 103 | 2007 |
| Using cross-modal interactions to counterbalance salt reduction in solid foods G Lawrence, C Salles, O Palicki, C Septier, J Busch, T Thomas-Danguin International Dairy Journal 21 (2), 103-110, 2011 | 101 | 2011 |
| Perceptual processing strategy and exposure influence the perception of odor mixtures E Le Berre, T Thomas-Danguin, N Beno, G Coureaud, P Etievant, ... Chemical senses 33 (2), 193-199, 2008 | 99 | 2008 |
| Perception of wine fruity and woody notes: influence of peri-threshold odorants B Atanasova, T Thomas-Danguin, D Langlois, S Nicklaus, C Chabanet, ... Food Quality and Preference 16 (6), 504-510, 2005 | 88 | 2005 |
| Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise S Barkat, E Le Berre, G Coureaud, G Sicard, T Thomas-Danguin Chemical senses 37 (2), 159-166, 2012 | 86 | 2012 |
| Perceptual interactions between fruity and woody notes of wine B Atanasova, T Thomas‐Danguin, D Langlois, S Nicklaus, P Etievant Flavour and Fragrance Journal 19 (6), 476-482, 2004 | 85 | 2004 |
| Reducing salt and fat while maintaining taste: An approach on a model food system A Syarifuddin, C Septier, C Salles, T Thomas-Danguin Food Quality and Preference 48, 59-69, 2016 | 79 | 2016 |
| Modelling the human olfactory stimulus-response function M Chastrette, T Thomas-Danguin, E Rallet Chemical senses 23 (2), 181-196, 1998 | 77 | 1998 |
| Relationships between molecular structure and perceived odor quality of ligands for a human olfactory receptor G Sanz, T Thomas-Danguin, EH Hamdani, C Le Poupon, L Briand, ... Chemical senses 33 (7), 639-653, 2008 | 72 | 2008 |
| Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT) C Barba, N Beno, E Guichard, T Thomas-Danguin Food chemistry 257, 172-181, 2018 | 71 | 2018 |
| Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: A review T Thomas-Danguin, E Guichard, C Salles Food & function 10 (9), 5269-5281, 2019 | 70 | 2019 |
