Skip to Main content

Keywords

Co-authors

Researcher identifiers

Export Publications

Export the displayed publications:
Number of documents

79

Catherine Dacremont - publications


Teaching

mean research topic

 


Journal articles36 documents

  • Alessia Baccarani, Gérard Brand, Catherine Dacremont, Dominique Valentin, Renaud Brochard. The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors. Food Quality and Preference, Elsevier, In press, pp.104030. ⟨10.1016/j.foodqual.2020.104030⟩. ⟨hal-02903529⟩
  • Anastasia Eschevins, Agnès Giboreau, Perrine Julien, Catherine Dacremont. From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. International Journal of Gastronomy and Food Science, 2019, 17 (UNSP 100144), pp.100144. ⟨10.1016/j.ijgfs.2019.100144⟩. ⟨hal-02292640⟩
  • Catherine Dacremont, Carole Sester. Context in food behavior and product experience – a review. Current Opinion in Food Science, Elsevier, 2019, 27 (Special Issue), pp.115-122. ⟨10.1016/j.cofs.2019.07.007⟩. ⟨hal-02429983⟩
  • Samy Julliand, Catherine Dacremont, C. Omphalius, C. Villot, Véronique Julliand. Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell. animal, Cambridge University Press (CUP), 2019, 13 (9), pp.1834-1842. ⟨10.1017/S1751731118003725⟩. ⟨hal-02173001⟩
  • Anastasia Eschevins, Agnès Giboreau, Thomas Allard, Catherine Dacremont. The role of aromatic similarity in food and beverage pairing. Food Quality and Preference, Elsevier, 2018, 65, pp.18-27. ⟨10.1016/j.foodqual.2017.12.005⟩. ⟨hal-02622683⟩
  • A. Eschevins, Agnes Giboreau, Thomas Allard, Catherine Dacremont. The role of aromatic similarity in food and beverage pairing. Food Quality and Preference, Elsevier, 2018. ⟨hal-01806725⟩
  • Aurélie Thuleau, José Dugay, Catherine Dacremont, Zaïneb Jemmali, Jacqueline Elard, et al.. Volatile Organic Compounds of Malignant Breast Cancer Wounds: Identification and Odors.. Wounds : a compendium of clinical research and practice, 2018, 30 (11), pp.337-344. ⟨hal-02292631⟩
  • Laurianne Paravisini, Cédric Moretton, Cécile Gouttefangeas, Henri Nigay, Catherine Dacremont, et al.. Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release. Food Research International, Elsevier, 2017, 100 (Part 1), pp.209 - 215. ⟨10.1016/j.foodres.2017.07.003⟩. ⟨hal-01685455⟩
  • Bertrand Thuillier, Dominique Valentin, Richard Marchal, Catherine Dacremont. Pivot (c) profile: a new descriptive method based on free description. Food Quality and Preference, Elsevier, 2015, 42, pp.66-77. ⟨10.1016/j.foodqual.2015.01.012⟩. ⟨hal-01218263⟩
  • Laurianne Paravisini, Aurélie Prot, Cécile Gouttefangeas, Cédric Moretton, Henri Nigay, et al.. Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography. Food Chemistry, Elsevier, 2015, 167, pp.281-289. ⟨10.1016/j.foodchem.2014.06.101⟩. ⟨hal-01216254⟩
  • Laurianne Paravisini, Chantal Septier, Cédric Moretton, Henri Nigay, Gaëlle Arvisenet, et al.. Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality. Food Research International, Elsevier, 2014, 57, pp.79-88. ⟨10.1016/j.foodres.2014.01.009⟩. ⟨hal-01216257⟩
  • Carole Sester, Ophelia Deroy, Angela Sutan, Fabrice Galia, Jean-François Desmarchelier, et al.. "Having a drink in a bar": An immersive approach to explore the effects of context on drink choice. Food Quality and Preference, Elsevier, 2013, 28 (1), pp.23-31. ⟨10.1016/j.foodqual.2012.07.006⟩. ⟨hal-00818242⟩
  • Carole Sester, Catherine Dacremont, Ophelia Deroy, Dominique Valentin. Investigating consumers' representations of beers through a free association task: A comparison between packaging and blind conditions. Food Quality and Preference, Elsevier, 2013, 28 (2), pp.475-483. ⟨10.1016/j.foodqual.2012.11.005⟩. ⟨hal-00849920⟩
  • François Sauvageot, Virginie Herbreteau, Marie Berger, Catherine Dacremont. A comparison between nine laboratories performing triangle tests. Food Quality and Preference, Elsevier, 2012, 24 (1), pp.1-7. ⟨10.1016/j.foodqual.2011.04.007⟩. ⟨hal-00723211⟩
  • Catherine Dacremont. Mesurer le goût. Biofutur, Elsevier - Cachan : Lavoisier, 2011, 30 (320), pp.48-49. ⟨hal-01137060⟩
  • D. Hoang Nguyen, Catherine Dacremont, Dominique Valentin. Taste-odor interactions and perceptual separability. Tạp chí Khoa học và Công nghệ, 2011, 1 (49), pp.73-82. ⟨hal-02183564⟩
  • D. Hoang Nguyen, Catherine Dacremont, Dominique Valentin. Taste-odor interactions and perceptual separability. ARPN Journal of Science and Technology, Sir(Dr) Nkasiobi Silas Oguzor,JP,CT 2011, 49 (1), pp.73-82. ⟨10.15625/0866-708X/49/1/1829⟩. ⟨hal-02642781⟩
  • Jennifer Langlois, Catherine Dacremont, Dominique Peyron, Dominique Valentin, Danièle Dubois. Lexicon and types of discourse in wine expertise: The case of vin de garde. Food Quality and Preference, Elsevier, 2011, 22 (6), pp.491-498. ⟨10.1016/j.foodqual.2010.10.008⟩. ⟨hal-00723038⟩
  • Dominique Valentin, Catherine Dacremont, Isabelle Cayeux. Does short-term odour memory increase with expertise? An experimental study with perfumers, flavourists, trained panellists and novices.. Flavour and Fragrance Journal, Wiley, 2011, 26 (6), pp.408-415. ⟨10.1002/ffj.2069⟩. ⟨hal-00823372⟩
  • Isabel Urdapilleta, Wendy Parr, Catherine Dacremont, James Green. Semantic and perceptive organisation of Sauvignon blanc wine characteristics Influence of expertise. Food Quality and Preference, Elsevier, 2011, 22 (1), pp.119-128. ⟨10.1016/j.foodqual.2010.08.005⟩. ⟨hal-02649174⟩
  • Isabel Urdapilleta, Wendy V. Parr, Catherine Dacremont, J. Green. Semantic and perceptive organisation of Sauvignon blanc wine characteristics: Influence of Expertise.. Food Quality and Preference, Elsevier, 2011, pp.119-128. ⟨hal-00714740⟩
  • Eva Campo, Jordi Ballester, Jennifer Langlois, Catherine Dacremont, Dominique Valentin. Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines. Food Quality and Preference, Elsevier, 2010, 21 (1), pp.44-55. ⟨hal-00758509⟩
  • Eva Campo, Jordi Ballester, Jennifer Langlois, Catherine Dacremont, Dominique Valentin. Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines. Food Quality and Preference, Elsevier, 2010, 21 (1), pp.44-55. ⟨10.1016/j.foodqual.2009.08.001⟩. ⟨hal-02659810⟩
  • Wendy V. Parr, Dominique Valentin, James A. Green, Catherine Dacremont. Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors. Food Quality and Preference, Elsevier, 2010, 21 (1), pp.56-64. ⟨10.1016/j.foodqual.2009.08.002⟩. ⟨hal-00680595⟩
  • Phu Tu, Dominique Valentin, Florence Husson, Catherine Dacremont. Cultural differences in food description and preference: Contrasting Vietname and French panellists on soy yogurts. Food Quality and Preference, Elsevier, 2010, 21 (6), pp.602-610. ⟨10.1016/j.foodqual.2010.03.009⟩. ⟨hal-00850792⟩
  • Jennifer Langlois, Jordi Ballester, Eva Campo, Catherine Dacremont, Dominique Peyron. Combining Olfactory and Gustatory Clues in the Judgment of Aging Potential of Red Wine by Wine Professionals. American Journal of Enology and Viticulture, American Society for Enology and Viticulture, 2010, 61 (1), pp.15-22. ⟨hal-00761531⟩
  • Jennifer Langlois, Jordi Ballester, Eva Campo, Catherine Dacremont, Dominique Peyron. Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals. American Journal of Enology and Viticulture, American Society for Enology and Viticulture, 2010, 61 (1), pp.15-22. ⟨hal-02655264⟩
  • Isabel Urdapilleta, Agnès Giboreau, C. Egoroff, S. Guerrand, D. Candel, et al.. Definition of sensory descriptors: Towards writing rules based on psycholinguistic know-how.. Food Quality and Preference, Elsevier, 2007, 18 (2), pp.265-274. ⟨hal-00714658⟩
  • A. Giboreau, Catherine Dacremont, C. Egoroff, S. Guerrand, Isabel Urdapilleta, et al.. Defining sensory descriptors: towards writing guidelines based on terminology. Food Quality and Preference, Elsevier, 2007, 18 (2), pp.265-274. ⟨hal-00161162⟩
  • A. Giboreau, C. Egoroff, S. Guerrand, Isabel Urdapilleta, D. Candel, et al.. Defining sensory descriptors: towards writing rules based on terminology. Food Quality and Preference, Elsevier, 2007, 18, pp.265-274. ⟨10.1016/j.foodqual.2005.12.003⟩. ⟨halshs-00120395⟩
  • Catherine Dacremont, Ivane Soufflet. Impact of fabric end-use knowledge on handle perception. European Review of Applied Psychology / Revue Européenne de Psychologie Appliquée, Elsevier, 2006, 56, pp.273-277. ⟨10.1016/j.erap.2005.09.008⟩. ⟨hal-00120889⟩
  • J. Ballester, Catherine Dacremont, Yves Le Fur, Patrick Etiévant. The role of olfaction in the elaboration and use of the Chardonnay wine concept. Food Quality and Preference, Elsevier, 2005, 16, pp.351-359. ⟨hal-02681815⟩
  • Jordi Ballester, Yves Le Fur, Catherine Dacremont, Patrick Etiévant. The role of olfactin in the elaboration and use of the Chardonnay wine concept. Food Quality and Preference, Elsevier, 2005, 16, pp.351-359. ⟨hal-00135280⟩
  • D. Picard, Catherine Dacremont, Dominique Valentin, A. Giboreau. Perceptual dimensions of tactile textures.. Acta Psychologica, Elsevier, 2003, Num. 114; Pp. 165-184;. ⟨hal-00103390⟩
  • Gaëlle Roudaut, Catherine Dacremont, Baltasar Vallès-Pàmies, B. Colas, Martine Le Meste. Crispness: a critical review on sensory and material science approaches. Trends in Food Science and Technology, Elsevier, 2002, 13 (6-7), pp.217-227. ⟨10.1016/S0924-2244(02)00139-5⟩. ⟨hal-02379166⟩
  • Pascal Schlich, Catherine Dacremont, P.B. Brockhoff. Application of replicated difference testing. Food Quality and Preference, Elsevier, 2000, pp.43-46. ⟨hal-02689305⟩

Conference papers31 documents

  • Maëlle-Ahou Gouton, David Blumenthal, Catherine Dacremont. How to rebuild a consumption episode? An immersive “breakfast”. 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. ⟨hal-02785890⟩
  • Catherine Dacremont. Intégrations perceptives dans la perception du goût. Joined senses - synaesthesia in texts and images, Jun 2014, Dijon, France. ⟨hal-01123169⟩
  • Laurianne Paravisini, Chantal Septier, Cédric Moretton, Henri Nigay, Gaëlle Arvisenet, et al.. Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies. The 10th Wartburg Symposium, Flavor Chemistry and Biology, Apr 2013, Eisenach, Germany. ⟨hal-00849882⟩
  • Laurianne Paravisini, Chantal Septier, Cédric Moretton, Henri Nigay, Gaëlle Arvisenet, et al.. Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception. The 10th Pangborn Symposium, Aug 2013, Rio de Janeiro, Brazil. ⟨hal-00849888⟩
  • Laurianne Paravisini, A. Prot, Karine Gourrat, Cédric Moretton, Henri Nigay, et al.. Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography. 3rd European GC-GC Symposium, Sep 2013, Nice, France. ⟨hal-00849734⟩
  • Laurianne Paravisini, Cédric Moretton, Henri Nigay, Catherine Dacremont, Elisabeth Guichard. Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel. 36th International Symposium on Capillary Chromatography, May 2012, Riva del Garda, Italy. ⟨hal-00849637⟩
  • Carole Sester, Dominique Valentin, Catherine Dacremont, Ophelia Deroy. "I see therefore I drink" - Contextual interactions between beers, packaging and pictures in an immersive bar. 5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland. ⟨hal-02806880⟩
  • Jennifer Langlois, Dominique Valentin, Dominique Peyron, Gilles de Revel, Catherine Dacremont. Bordeaux/Bourgogne: differences in categorization and description of vins de garde?. Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France. ⟨hal-01256480⟩
  • Isabel Urdapilleta, M. Mouret, Grégory Lo Monaco, Catherine Dacremont. Influence of expertise on social representation of wine: practice, implication and perceived expertise as mediators.. Wine Active Compounds 2011., Mar 2011, Beaune, France. ⟨hal-00717684⟩
  • Laurianne Paravisini, Karine Gourrat-Pernin, Cécile Gouttefangeas, Cédric Moretton, Henri Nigay, et al.. Special Issue Part II: Identification of compounds responsible for the odorant properties of aromatic caramel. 13th Weurman Flavour Research Symposium, Sep 2011, Zaragoza, Spain. pp.424-432, ⟨10.1002/ffj.3111⟩. ⟨hal-00746784⟩
  • Jennifer Langlois, Catherine Dacremont, Danièle Dubois. Lexique et discours selon différentes expertises dans le domaine du vin. Vinolingua. "Les descripteurs du vin : regards contrastifs", Oct 2011, Dijon, France. ⟨hal-01594416⟩
  • Catherine Dacremont, F. Sorrentino, Amélie Pecourt, E. Monteleone, A. Recchia, et al.. Remote difference tests through the Internet arount the world: Sensodist in France, Italy, Madagascar & Vietnam. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. ⟨hal-01595113⟩
  • Carole Sester, Christelle Porcherot, Isabelle Cayeux, Dominique Valentin, Catherine Dacremont. An exploratory study to investigate emotion elicited by immersive ambiances. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p. ⟨hal-01595438⟩
  • Aude-Reine Noel, Amélie Pecourt, Dominique Valentin, Catherine Dacremont. One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p. ⟨hal-01594414⟩
  • Marion Mouret, Grégory Lo Monaco, Catherine Dacremont, Isabel Urdapilleta. Influence of expertise on social representation of wine: practise, implication and perceived expertise as mediators. Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France. ⟨hal-01256479⟩
  • Marion Mouret, Grégory Lo Monaco, Catherine Dacremont, Isabel Urdapilleta. Influence of expertise on social representation of wine mediated by practise, implication and perceived expertise. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p. ⟨hal-01593973⟩
  • Catherine Dacremont. Expertise in perception: The case of wine. The 4th Conference on Sensory and Consumer Research. A sense of Quality, Sep 2010, Vitoria-Gasteiz, Spain. ⟨hal-00712428⟩
  • Phu Tu, Dominique Valentin, Florence Husson, Catherine Dacremont. Différences culturelles en perception, description et appréciation des aliments : comparaison entre les consommateurs français et vietnamiens sur les yaourts aux sojas. 15e Forum des Jeunes Chercheurs, Jun 2009, Dijon, France. ⟨hal-00782766⟩
  • Jennifer Langlois, Catherine Dacremont, Dominique Peyron, D. Dubois. Perceptive and semantic knowledge in wine expertise: the case of wines with aging potential. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p. ⟨hal-02816251⟩
  • Jennifer Langlois, Catherine Dacremont, Dominique Peyron, D. Dubois. Influence of early weaning practices on acceptance of vegetables in 15 months and 3-4 year-old children. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p. ⟨hal-02816254⟩
  • Isabel Urdapilleta, M. Mouret, J. Langlois, Catherine Dacremont. Influence de l'expertise sur la représentation du vin de garde.. 11ème Colloques Jeunes Chercheurs en Psychologie Sociale., Jul 2009, Aix-en-Provence, France. ⟨hal-00717667⟩
  • Catherine Dacremont, S. Ben Said, L. Schacher, D. Adolphe. Impact of yarn count and woven pattern on tactile properties: Perceived similarities vs. Descriptive analysis. 2008 Fiber Society Spring Conference, May 2008, Mulhouse, France. ⟨hal-00287025⟩
  • Isabel Urdapilleta, D. Lopes, Catherine Dacremont, W. Parr. Expertise effect on hierachical classification of Sauvignon blanc sensory properties.. 3rd European Conference on Sensory and Consumer Research EuroSense., Sep 2008, Hamburg, Germany. ⟨hal-00715192⟩
  • Catherine Dacremont, Isabelle Cayeux, Dominique Valentin. Le rôle des émotions et de la familiarité dans la mémorabilité des parfums. Odeurs et Emotions, May 2007, Dijon, France. ⟨hal-00147014⟩
  • Catherine Dacremont. Mesure des qualités perçues: techniques et intérêt pour le secteur automobile. Forum étudiant ENSISA: "Les innovations technologiques dans le secteur automobile", Jan 2007, Mulhouse, France. ⟨hal-00161172⟩
  • Catherine Dacremont, Dominique Valentin, Laure Pelletier. How to describe the "handle" of fabrics? A focus on Grainy, Harsh, Rough and Raspy perceptions. SPISE 2007, Jul 2007, Hochiminh, Vietnam. ⟨hal-00161163⟩
  • Catherine Dacremont, Vanda Gufoni. Cognitive strategies involved in triangle tests: what subjects can tell us?. 7th Rosemary Pangborn Symposium, Aug 2007, Minneapolis, United States. ⟨hal-00161170⟩
  • Catherine Dacremont, Vanda Gufoni. Cognitive strategies involved in triangle tests: what subjects can tell us?. ESCoP 2007, XV Conference, Aug 2007, Marseille, France. ⟨hal-00161171⟩
  • Sourour Ben Said, Laurence Schacher, Dominique Adolphe, Catherine Dacremont. Tactile and visual perception of fabric sensory evaluation. 3rd International Textile, Clothing and Desigh Conference, Oct 2006, Croatia. pp.549-554. ⟨hal-00155966⟩
  • Jordi Ballester, Catherine Dacremont, Yves Le Fur, Hervé Abdi, Dominique Valentin. Expertise and typicality: what makes a chardonnay wine a chardonnay. 45ème Annual Meeting of the Psychonomic Society, 2004, Minneapolis, United States. ⟨hal-00135299⟩
  • Pascal Schlich, Catherine Dacremont, P. Brockhoff. Application of relicated difference testing. 3. Pangborn Sensory Science Symposium, Aug 1998, Alesund, Norway. pp.213. ⟨hal-02839801⟩

Poster communications7 documents

  • Laurianne Paravisini, Aurélie Prot, Karine Gourrat, Cédric Moretton, Henri Nigay, et al.. Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.. 3. european GCxGC symposium, Sep 2013, Nice, France. 1 p., 2013. ⟨hal-02810801⟩
  • Laurianne Paravisini, Chantal Septier, Cédric Moretton, Henri Nigay, Gaëlle Arvisenet, et al.. Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies. 10.wartburg symposium, Flavor chemistry and biology, Apr 2013, Eisenach, Germany. 1 p., 2013. ⟨hal-02807661⟩
  • Laurianne Paravisini, Chantal Septier, Cédric Moretton, Henri Nigay, Gaëlle Arvisenet, et al.. Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception. 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013. ⟨hal-02809459⟩
  • Amélie Pecourt, Emilie Descours, Catherine Dacremont, Dominique Valentin. Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile. 5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland. 1 p., 2012. ⟨hal-02806879⟩
  • Laurianne Paravisini, Karine Gourrat, Cécile Gouttefangeas, Cédric Moretton, Henri Nigay, et al.. Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry. 13. Weurman flavour research symposium, Sep 2011, Zaragova, Spain. 1 p., 2011. ⟨hal-02806891⟩
  • J. Ballester, Yves Le Fur, Catherine Dacremont, Hervé Abdi, Patrick Etiévant. Chardonnay wine aroma : a conjoint study between typically assessment and olfactometric analysis. 5. Pangborn sensory science symposium, Jul 2003, Boston, United States. 1 p., 2003. ⟨hal-02829013⟩
  • Gaëlle Arvisenet, Catherine Dacremont, Nathalie Cayot, . Inra. Instrumental and sensory evaluation of the retention of aroma compounds, alone or in blends, by starchy products. 4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001. ⟨hal-02826786⟩

Book sections4 documents

  • Elisabeth Guichard, Laurianne Paravisini, Cécile Gouttefangeas, Cédric Moretton, Henri Nigay, et al.. Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality. Flavour 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. ⟨hal-01182868⟩
  • Laurianne Paravisini, Chantal Septier, Cédric Moretton, Henri Nigay, Gaëlle Arvisenet, et al.. Evaluation of the impact of different odor notes on typicality of caramel aroma by recombination studies. Current Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2. ⟨hal-01182850⟩
  • Laurianne Paravisini, Karine Gourrat, Cécile Gouttefangeas, Cédric Moretton, Henri Nigay, et al.. Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry. Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1. ⟨hal-01182825⟩
  • Gaëlle Roudaut, Catherine Dacremont, Baltasar Valles Pamies, John Mitchell, Martine Le Meste. Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes. Freshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩. ⟨hal-02379099⟩

Theses1 document

  • Catherine Dacremont. Contribution to the characterization of three french textural descriptors: croustillant (crispy), craquant (crackle) and croquant (crunchy) by acoustic and sensory studies. Ingénierie des aliments. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, 1992. Français. ⟨tel-02392061⟩