Numerical modeling of human mastication, a simplistic view to design foods adapted to mastication abilitiesLE REVEREND, Benjamin; HARTMANN, Christoph.Physiology & behavior. 2014, Vol 124, pp 61-64, issn 0031-9384, 4 p.Article

Mechanical load on a particle aggregate in mono-axial elongational flowHARTMANN, Christoph; DELGADO, Antonio.European journal of mechanics. B, Fluids. 2003, Vol 22, Num 2, pp 155-166, issn 0997-7546, 12 p.Article

Numerical simulation of stress distribution on deformable dropsHARTMANN, Christoph; DELGADO, Antonio.Engineering in life sciences (Print). 2002, Vol 2, Num 1, pp 11-15, issn 1618-0240Article

Numerische Simulation von Tropfendeformation durch Verwendung eines Variationsprinzips = Numerical simulation of drop deformation by application of variation principleHARTMANN, Christoph; DELGADO, Antonio.Chemieingenieurtechnik. 2001, Vol 73, Num 5, pp 485-490, issn 0009-286XConference Paper

Damages recognition on crates of beverages by artificial neural networks trained with data obtained from numerical simulationZACHARIAS, Jörg; HARTMANN, Christoph; DELGADO, Antonio et al.Lecture notes in computer science. 2002, issn 0302-9743, isbn 3-540-43591-3, 3Vol, vol. 1, 980-989Conference Paper

Impedance analysis of adherent cells after in situ electroporation: Non-invasive monitoring during intracellular manipulationsSTOLWIJK, Judith A; HARTMANN, Christoph; BALANI, Poonam et al.Biosensors & bioelectronics. 2011, Vol 26, Num 12, pp 4720-4727, issn 0956-5663, 8 p.Article

Frequent Mitotic Activity in Banal Melanocytic Nevi Uncovered by Immunohistochemical AnalysisGLATZ, Katharina; HARTMANN, Christoph; ANTIC, Milos et al.The American journal of dermatopathology. 2010, Vol 32, Num 7, pp 643-649, issn 0193-1091, 7 p.Article

Combining interviewing and modeling for end-user energy conservationGOLDBLATT, David L; HARTMANN, Christoph; DÜRRENBERGER, Gregor et al.Energy policy. 2005, Vol 33, Num 2, pp 257-271, issn 0301-4215, 15 p.Article

Identification of tactile mechanisms for the evaluation of object sizes during texture perceptionSTRASSBURG, Julia; BURBIDGE, Adam; HARTMANN, Christoph et al.Food quality and preference. 2009, Vol 20, Num 4, pp 329-334, issn 0950-3293, 6 p.Article

Three-dimensional numerical approach to investigate the substrate transport and conversion in an immobilized enzyme reactorESTERL, Stefan; OZMUTLU, Ozlem; HARTMANN, Christoph et al.Biotechnology and bioengineering. 2003, Vol 83, Num 7, pp 780-789, issn 0006-3592, 10 p.Article

Influence of Foam Structure on the Release Kinetics of Volatiles from Espresso Coffee Prior to ConsumptionDOLD, Susanne; LINDINGER, Christian; BARRON, Denis et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 20, pp 11196-11203, issn 0021-8561, 8 p.Article

From self-organized masks to nanotips : A new concept for the preparation of densely packed arrays of diamond field emittersWEIGL, Frank; FLICKER, Sebastian; OTT, Marcel et al.Diamond and related materials. 2006, Vol 15, Num 10, pp 1689-1694, issn 0925-9635, 6 p.Article

Impact of the shape on sensory properties of individual dark chocolate piecesLENFANT, Francine; HARTMANN, Christoph; WATZKE, Brigitte et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 51, Num 2, pp 545-552, issn 0023-6438, 8 p.Article

Influence of emulsion composition on lubrication capacity and texture perceptionBELLAMY, Mélanie; GODINOT, Nicolas; MISCHLER, Stefano et al.International journal of food science & technology. 2009, Vol 44, Num 10, pp 1939-1949, issn 0950-5423, 11 p.Article

Perception of oral food breakdown. The concept of sensory trajectoryLENFANT, Francine; LORET, Chrystel; PINEAU, Nicolas et al.Appetite (Print). 2009, Vol 52, Num 3, pp 659-667, issn 0195-6663, 9 p.Article

Comparison of food boluses prepared in vivo and by the AM2 mastication simulatorMISHELLANY-DUTOUR, Anne; PEYRON, Marie-Agnès; CROZE, Jocelyn et al.Food quality and preference. 2011, Vol 22, Num 4, pp 326-331, issn 0950-3293, 6 p.Article