- 45
- 11
- 10
- 4
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
CATHERINE DACREMONT
79
Documents
Identifiants chercheurs
- catherine-dacremont
- IdRef : 15016081X
- 0000-0002-5990-5440
Présentation
Teaching
mean research topic
Publications
- 9
- 7
- 5
- 3
- 3
- 3
- 3
- 3
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 24
- 12
- 12
- 12
- 12
- 8
- 7
- 6
- 6
- 6
- 5
- 4
- 4
- 4
- 4
- 4
- 3
- 3
- 3
- 3
- 3
- 3
- 3
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 50
- 29
- 15
- 10
- 6
- 3
- 1
- 1
- 1
- 1
- 1
- 17
- 3
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 4
- 2
- 5
- 3
- 1
- 3
- 4
- 5
- 4
- 15
- 4
- 6
- 2
- 7
- 2
- 2
- 1
- 2
- 2
- 1
- 1
- 1
- 1
Comparison of immersive room and virtual reality, through the consumption episode "Eating a sandwich in a park"9. european conference on sensory and consumer research (eurosense), European Sensory Science Society, Dec 2020, Rotterdam, Netherlands
Communication dans un congrès
hal-03245162v1
|
|
How to rebuild a consumption episode? An immersive “breakfast”13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom
Communication dans un congrès
hal-02785890v1
|
|
Comparison of sensory visual properties of food products in real and virtual conditions8. european conference on sensory and consumer research (eurosense), Sep 2018, Verona, Italy
Communication dans un congrès
hal-03244107v1
|
|
Intégrations perceptives dans la perception du goûtJoined senses - synaesthesia in texts and images, Jun 2014, Dijon, France
Communication dans un congrès
hal-01123169v1
|
|
Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel36th International Symposium on Capillary Chromatography, May 2012, Riva del Garda, Italy
Communication dans un congrès
hal-00849637v1
|
|
"I see therefore I drink" - Contextual interactions between beers, packaging and pictures in an immersive bar5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland
Communication dans un congrès
hal-02806880v1
|
|
Influence of expertise on social representation of wine: practise, implication and perceived expertise as mediatorsWine Active Compounds 2011 International Conference, Mar 2011, Beaune, France
Communication dans un congrès
hal-01256479v1
|
|
An exploratory study to investigate emotion elicited by immersive ambiances9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
Communication dans un congrès
hal-01595438v1
|
|
Lexique et discours selon différentes expertises dans le domaine du vinVinolingua. "Les descripteurs du vin : regards contrastifs", Oct 2011, Dijon, France
Communication dans un congrès
hal-01594416v1
|
|
Influence of expertise on social representation of wine: practice, implication and perceived expertise as mediators.Wine Active Compounds 2011., Mar 2011, Beaune, France
Communication dans un congrès
hal-00717684v1
|
|
Bordeaux/Bourgogne: differences in categorization and description of vins de garde?Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France
Communication dans un congrès
hal-01256480v1
|
|
One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
Communication dans un congrès
hal-01594414v1
|
|
Influence of expertise on social representation of wine mediated by practise, implication and perceived expertise9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
Communication dans un congrès
hal-01593973v1
|
|
Remote difference tests through the Internet arount the world: Sensodist in France, Italy, Madagascar & Vietnam9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada
Communication dans un congrès
hal-01595113v1
|
|
Special Issue Part II: Identification of compounds responsible for the odorant properties of aromatic caramel13th Weurman Flavour Research Symposium, Sep 2011, Zaragoza, Spain. pp.424-432, ⟨10.1002/ffj.3111⟩
Communication dans un congrès
hal-00746784v1
|
|
Perceptive and semantic knowledge in wine expertise: the case of wines with aging potential8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p
Communication dans un congrès
hal-02816251v1
|
|
Différences culturelles en perception, description et appréciation des aliments : comparaison entre les consommateurs français et vietnamiens sur les yaourts aux sojas15e Forum des Jeunes Chercheurs, Jun 2009, Dijon, France
Communication dans un congrès
hal-00782766v1
|
|
Influence de l'expertise sur la représentation du vin de garde.11ème Colloques Jeunes Chercheurs en Psychologie Sociale., Jul 2009, Aix-en-Provence, France
Communication dans un congrès
hal-00717667v1
|
|
Influence of early weaning practices on acceptance of vegetables in 15 months and 3-4 year-old children8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p
Communication dans un congrès
hal-02816254v1
|
|
Expertise effect on hierachical classification of Sauvignon blanc sensory properties.3rd European Conference on Sensory and Consumer Research EuroSense., Sep 2008, Hamburg, Germany
Communication dans un congrès
hal-00715192v1
|
|
Impact of yarn count and woven pattern on tactile properties: Perceived similarities vs. Descriptive analysis2008 Fiber Society Spring Conference, May 2008, Mulhouse, France
Communication dans un congrès
hal-00287025v1
|
|
Le rôle des émotions et de la familiarité dans la mémorabilité des parfumsOdeurs et Emotions, May 2007, Dijon, France
Communication dans un congrès
hal-00147014v1
|
|
Cognitive strategies involved in triangle tests: what subjects can tell us?ESCoP 2007, XV Conference, Aug 2007, Marseille, France
Communication dans un congrès
hal-00161171v1
|
|
Cognitive strategies involved in triangle tests: what subjects can tell us?7th Rosemary Pangborn Symposium, Aug 2007, Minneapolis, United States
Communication dans un congrès
hal-00161170v1
|
|
Mesure des qualités perçues: techniques et intérêt pour le secteur automobileForum étudiant ENSISA: "Les innovations technologiques dans le secteur automobile", Jan 2007, Mulhouse, France
Communication dans un congrès
hal-00161172v1
|
|
How to describe the "handle" of fabrics? A focus on Grainy, Harsh, Rough and Raspy perceptionsSPISE 2007, Jul 2007, Hochiminh, Vietnam
Communication dans un congrès
hal-00161163v1
|
|
Tactile and visual perception of fabric sensory evaluation3rd International Textile, Clothing and Desigh Conference, Oct 2006, Croatia. pp.549-554
Communication dans un congrès
hal-00155966v1
|
|
The Chardonnay wine concept: legend or reality?Bacchus in Bourgogne International Wine Conference, Nov 2005, Beaune, France
Communication dans un congrès
hal-04187951v1
|
|
Expertise and typicality: what makes a chardonnay wine a chardonnay45ème Annual Meeting of the Psychonomic Society, 2004, Minneapolis, United States
Communication dans un congrès
hal-00135299v1
|
|
Chardonnay wine aroma: a conjoint study between typicality assessment and olfactometric analysis5. Pangborn sensory science symposium, U.S. Army Natick Soldier Center, Jul 2003, Boston, United States. 1 p
Communication dans un congrès
hal-02829013v1
|
|
Application of relicated difference testing3. Pangborn Sensory Science Symposium, Aug 1998, Alesund, Norway. pp.213
Communication dans un congrès
hal-02839801v1
|
Tests de différenciationCarlos Gomez-Corona; Maud Lelièvre-Desmas. Introducción al análisis sensorial y estudios con consumidores: Nuevas perspectivas [Introduction à l’analyse sensorielle et aux études consommateurs : Nouvelles perspectives], Partie I. Analyse sensorielle, XOC ESTUDIO, 2019, B07VLVT97Q (ASIN)
Chapitre d'ouvrage
hal-03695234v1
|
|
Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicalityFlavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 978-1-899043-70-5
Chapitre d'ouvrage
hal-01182868v1
|
|
Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometryFlavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1
Chapitre d'ouvrage
hal-01182825v1
|
|
Evaluation of the impact of different odor notes on typicality of caramel aroma by recombination studiesCurrent Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2
Chapitre d'ouvrage
hal-01182850v1
|
|
Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture ChangesFreshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩
Chapitre d'ouvrage
hal-02379099v1
|
Fête de la science dans le Haut-Rhin2021
Autre publication scientifique
hal-03698228v1
|
|
Contribution to the characterization of three french textural descriptors: croustillant (crispy), craquant (crackle) and croquant (crunchy) by acoustic and sensory studiesIngénierie des aliments. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1992. Français. ⟨NNT : ⟩
Thèse
tel-02392061v1
|