Accéder directement au contenu

David Blumenthal

69
Documents

Publications

Image document

Screening of different flours for 3D food printing: Optimization of thermomechanical process of soy and rye flour dough

Valérie Guénard-Lampron , Xincheng Liu , Marine Masson , David Blumenthal
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2023, 87, pp.103394. ⟨10.1016/j.ifset.2023.103394⟩
Article dans une revue hal-04133668v1
Image document

Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings

Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal
Food Research International, 2023, 165, pp.112492. ⟨10.1016/j.foodres.2023.112492⟩
Article dans une revue hal-03981785v1
Image document

Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients

Valérie Guenard-Lampron , Marine Masson , David Blumenthal
Journal of Texture Studies, 2021, 52 (5-6), pp.665-678. ⟨10.1111/jtxs.12604⟩
Article dans une revue hal-03255100v1
Image document

Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake

Valérie Guénard-Lampron , Marine Masson , Ophélia Leichtnam , David Blumenthal
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 72, pp.102738. ⟨10.1016/j.ifset.2021.102738⟩
Article dans une revue hal-03884255v1
Image document

To keep or not to keep? Sorting out leftovers from a refrigerator

Séverine Gojard , Marine Masson , David Blumenthal , Bérangère Véron
Appetite, 2021, 165, pp.105312. ⟨10.1016/j.appet.2021.105312⟩
Article dans une revue hal-03243033v1
Image document

Validation of food visual attribute perception in virtual reality

Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal
Food Quality and Preference, 2021, 87, pp.104016. ⟨10.1016/j.foodqual.2020.104016⟩
Article dans une revue hal-02982877v1

Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake

Valérie Guénard-Lampron , Marine Masson , Ophélia Leichtnam , David Blumenthal
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 72, pp.102738. ⟨10.1016/j.ifset.2021.102738⟩
Article dans une revue hal-03891785v1
Image document

Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

Audrey Cosson , David Blumenthal , Nicolas Descamps , Isabelle Souchon , Anne Saint-Eve
Food Research International, 2021, 141, ⟨10.1016/j.foodres.2021.110151⟩
Article dans une revue hal-03639299v1
Image document

Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

Audrey Cosson , David Blumenthal , Nicolas Descamps , Isabelle Souchon , Anne Saint-Eve
Food Research International, 2021, 141, pp.110151. ⟨10.1016/j.foodres.2021.110151⟩
Article dans une revue hal-03908247v1

Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne’s theory apply to desserts?

Julie Palczak , David Blumenthal , Julien Delarue
Food Quality and Preference, 2020, 84, pp.103957. ⟨10.1016/j.foodqual.2020.103957⟩
Article dans une revue hal-02916044v1
Image document

Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

Delphine Huc-Mathis , A. Guilbaud , N. Fayolle , V. Bosc , David Blumenthal
Journal of Food Engineering, 2020, 287, pp.110115. ⟨10.1016/j.jfoodeng.2020.110115⟩
Article dans une revue hal-02921437v1

Taking into account upstream variability of flours with processing Variables in legume-enriched soft cakes: Conception of a multiobjective model for the monitoring of physical properties

Anne-Flore Monnet , Camille Michon , Marie-Helene Jeuffroy , David Blumenthal
Food and Bioprocess Technology, 2019, 12 (4), pp.625-635. ⟨10.1007/s11947-018-2230-2⟩
Article dans une revue hal-02617784v1
Image document

Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation

Adriana Galinanes Plaza , Laure Saulais , David Blumenthal , Julien J. Delarue
Food Quality and Preference, 2019, 78, ⟨10.1016/j.foodqual.2019.103738⟩
Article dans une revue hal-02617948v1

Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages

Julie Palczak , David Blumenthal , Michel Rogeaux , Julien J. Delarue
Food Quality and Preference, 2019, 71, pp.66-75. ⟨10.1016/j.foodqual.2018.06.002⟩
Article dans une revue hal-02626867v1
Image document

Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking

Mayela Cepeda-Vázquez , Valérie V. Camel , David Blumenthal , Barbara Rega
Food Chemistry, 2019, 285, pp.94-103. ⟨10.1016/j.foodchem.2019.01.118⟩
Article dans une revue hal-02618618v1
Image document

From consumption behaviour to sensory measurement: Sensory characterization of the perceived flavour complexity of a chocolate dessert experience

Julie Palczak , David Blumenthal , Julien J. Delarue
Food Quality and Preference, 2019, 78, ⟨10.1016/j.foodqual.2019.103734⟩
Article dans une revue hal-02618286v1
Image document

Associer blé et légumineuses, du champ aux gâteaux moelleux : variabilité matières premières / modification des procédés / ingénierie reverse

Anne-Flore Monnet , Marie Hélène Jeuffroy , David Blumenthal , Camille Michon
Innovations Agronomiques, 2019, 78, pp.107-116. ⟨10.15454/2shg-6v45⟩
Article dans une revue hal-02915111v1

Evaluation and optimization of a vibrotactile signal in an autonomous driving context

Valérie Duthoit , Jean-Marc Sieffermann , Eric Enrègle , Camille Michon , David Blumenthal
Journal of Sensory Studies, 2018, 33 (1), pp.1-10. ⟨10.1111/joss.12308⟩
Article dans une revue hal-01766711v1

Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake

Mayela Cepeda-Vázquez , David Blumenthal , Valérie Camel , Barbara Rega
Talanta, 2017, 164, pp.708--715. ⟨10.1016/j.talanta.2016.10.073⟩
Article dans une revue hal-01495106v1

An observational study of refrigerator food storage by consumers in controlled conditions

Marine Masson , Julien Delarue , David Blumenthal
Food Quality and Preference, 2017, 56, pp.294-300. ⟨10.1016/j.foodqual.2016.06.010⟩
Article dans une revue hal-01530790v1
Image document

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

Solenne Jourdren , Marine Masson , Anne Saint-Eve , Maud Panouille , David Blumenthal
Journal of Agricultural and Food Chemistry, 2017, 65 (16), pp.3330-3340. ⟨10.1021/acs.jafc.7b00287⟩
Article dans une revue hal-01841488v1

Identifying the ideal profile of French yogurts for different clusters of consumers

Marine Masson , Anne Saint-Eve , Julien Delarue , David Blumenthal
Journal of Dairy Science, 2016, 99 (5), pp.3421 - 3433. ⟨10.3168/jds.2015-10119⟩
Article dans une revue hal-01531652v1

Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups

Marine Masson , Julien Delarue , Stephane Bouillot , Jean-Marc Sieffermann , David Blumenthal
Food Quality and Preference, 2016, 47, pp.156-165. ⟨10.1016/j.foodqual.2015.01.003⟩
Article dans une revue hal-01269463v1

La révélation en laboratoire des valeurs-clients pour des packs optionnels de véhicules automobiles

Laurent Muller , Bernard Ruffieux , Céline Astruc , David Blumenthal
InnovatiO - La revue pluridisciplinaire en innovation, 2016, 4
Article dans une revue hal-02061463v1

Temporal aspects of consumer preferences

Julien Delarue , David Blumenthal
Current Opinion in Food Science, 2015, 3, pp.41-46. ⟨10.1016/j.cofs.2014.12.001⟩
Article dans une revue hal-01269502v1

Two effects of sensory anticipation, assimilation and contrast, are on the same scale of anticipated-experienced pleasure divergence

Olga O. Davidenko , Julien J. Delarue , David Blumenthal , Agnès A. Marsset-Baglieri , Gilles G. Fromentin
Appetite, 2014, 83, pp.360. ⟨10.1016/j.appet.2014.06.092⟩
Article dans une revue hal-02630294v1

Product appraisal dimensions impact emotional responses and visual acceptability of instrument panels

Nathalie N. Herbeth , David D. Blumenthal
Food Quality and Preference, 2013, 29 (1), pp.53 - 64. ⟨10.1016/j.foodqual.2013.02.003⟩
Article dans une revue hal-01001024v1

Eliciting User Perceptions Using Assessment tests based on an Interactive Genetic Algorithm

Emilie Poirson , Jean-François Petiot , Ludivine Boivin , David Blumenthal
Journal of Mechanical Design, 2013, 135 (3), pp.1-16. ⟨10.1115/1.4023282⟩
Article dans une revue hal-00951791v1

P125 Une expérience unique pour provoquer deux effets d’anticipation sensorielle distincts : l’assimilation et le contraste

Olga O. Davidenko , Julien J. Delarue , David Blumenthal , Agnès A. Marsset-Baglieri , Gilles G. Fromentin
Nutrition Clinique et Métabolisme, 2013, 27, pp.S117. ⟨10.1016/S0985-0562(13)70457-6⟩
Article dans une revue hal-02644042v1

Comparison of immersive room and virtual reality, through the consumption episode "Eating a sandwich in a park"

Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal
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”

Maëlle-Ahou Gouton , David Blumenthal , Catherine Dacremont
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 conditions

Maëlle-Ahou Gouton , Catherine Dacremont , David Blumenthal
8. european conference on sensory and consumer research (eurosense), Sep 2018, Verona, Italy
Communication dans un congrès hal-03244107v1

Healthy food promotion with an app ?

Patricia Gurviez , Madeleine Besson , David Blumenthal
AMS46 : 2018 AMS 46th Annual Conference (Academy of Marketing Science), May 2018, New Orleans, Louisiana, United States
Communication dans un congrès hal-01806246v1

A critical review on the effect of complexity on consumers' preferences

Julie Palczak , David Blumenthal , Michel Rogeaux , Julien Delarue
12. Pangborn Sensory Science Symposium (Pangborn 2017), Elsevier. USA., Aug 2017, Providence, Rhode Island, United States
Communication dans un congrès hal-01771821v1

Chemometrics applied to the optimization of headspace trap extraction of furanic compounds from sponge cake

Mayela Cepeda Vasquez , David Blumenthal , Valérie Camel , Barbara Rega
Chimiométrie XVIII 2017, AgroParisTech. FRA., Jan 2017, Paris, France
Communication dans un congrès hal-01773145v1

Subjective contribution of vibrotactile modality in addition to or instead of auditory modality for takeover notification in an autonomous vehicle

Valérie Duthoit , Eric Enregle , Jean-Marc Sieffermann , Camille Michon , David Blumenthal
Tenth International Conference on Advances in Computer-Human Interactions (ACHI2017), Mar 2017, Nice, France
Communication dans un congrès hal-01634280v1

The effect of attribute questions on hedonic response. A replication of Prescott et al.'s study

Julien Delarue , Pascale Reichl , David Blumenthal
7. European Conference on Sensory and Consumer Research (EuroSense 2016), Elsevier. USA., Sep 2016, Dijon, France
Communication dans un congrès hal-01771825v1

What are the sensory properties and their representation which allow consumers to choose a product corresponding to their expectations?

Y. Le Poull , Marine Masson , Jean-Marc Sieffermann , David Blumenthal
7. European Conference on Sensory and Consumer Research (EuroSense 2016), Elsevier. USA., Sep 2016, Dijon, France
Communication dans un congrès hal-01771827v1

How do consumers choose to throw away food from a refrigerator? An observational study in controlled conditions

Marine Masson , Séverine Gojard , Pascale Ait-Braham , Jean-Marie Thomas , David Blumenthal
7. European Conference on Sensory and Consumer Research (Eurosense), Société Française d'Analyse Sensorielle (SFAS). FRA.; European Sensory Science Society (E3S). ITA., Sep 2016, Dijon, France
Communication dans un congrès hal-01790308v1

Multicriteria optimization and validation of headspace trap extraction for furan and furfural quantitative analysis in sponge cake

Mayela Cepeda Vasquez , David Blumenthal , Valérie Camel , Barbara Rega
18. International Symposium On Advances In Extraction Technologies, Jul 2016, Torun, Poland
Communication dans un congrès hal-01442706v1

Perceived intensity of vibrotactile stimuli: Do your clothes really matter?

Valérie Duthoit , Jean-Marc Sieffermann , Eric Enregle , David Blumenthal
10. International Conference on Haptics - Perception, Devices, Control,, Eurohaptics Society., Jul 2016, Londres, United Kingdom. ⟨10.1007/978-3-319-42321-0_38⟩
Communication dans un congrès hal-01531743v1

Added value of subjective perceptions of yogurts for understanding preferences

Marine Masson , Julien Delarue , Anne Saint Eve , David Blumenthal
11. Pangborn Sensory Science Symposium (Pangborn 2015), Elsevier. USA., Aug 2015, Göteborg, Sweden
Communication dans un congrès hal-01771820v1

Observational study of consumers' usages of refrigerator

Marine Masson , Julien Delarue , David Blumenthal
11. Pangborn Sensory Science Symposium (Pangborn 2015), Elsevier. USA., Aug 2015, Göteborg, Sweden
Communication dans un congrès hal-01771822v1

Finding out a consumer optimal yogurt and corresponding sensory profiles for separate clusters of consumers

Marine Masson , Anne Saint Eve , Julien Delarue , David Blumenthal
11. Pangborn Sensory Science Symposium (Pangborn 2015), Elsevier. USA., Aug 2015, Göteborg, Sweden
Communication dans un congrès hal-01771823v1

Contribution to modeling consumer preferences against sensory and subjective dimensions by PLS-Path Modeling: Application to dark chocolates

Marine Masson , Pauline Lestringant , Julien Delarue , David Blumenthal
6. European Conference on Sensory and Consumer Research (EuroSense 2014), Elsevier. USA., Sep 2014, Copenhague, Denmark
Communication dans un congrès hal-01771826v1

Bridging the gap between sensory hedonic scores and real life purchase behaviors - Hedonext

Jean-Marc Sieffermann , David Blumenthal
27. IFSCC Congress, International Federation of Societies of Cosmetic Chemists (IFSCC). New-York, USA., Oct 2012, Johannesburg, South Africa
Communication dans un congrès hal-01790309v1

Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups

Marine Masson , David Blumenthal , Julien Delarue , Stéphane Bouillot , Jean-Marc Sieffermann
EuroSense 2012 : 5. Conference on Sensory and Consumer Research, Elsevier. USA., Sep 2012, Bern, Switzerland
Communication dans un congrès hal-01820556v1

Understanding a particular semantic dimension: how selecting the products for evaluation tests

Emmanuel Aliouat , Jean-François Petiot , David Blumenthal , Marc Danzart , J. M. Sieffermann
Innovative Methods in Product Design (Improve 2011), Jun 2011, Venise, Italy. pp.001-006
Communication dans un congrès hal-00717903v1
Image document

Detecting design trends using perceptive tests based on an interactive genetic algorithm

Emilie Poirson , Jean-François Petiot , Julien Bénabès , Ludivine Boivin , David Blumenthal
IDETC 2011, Aug 2011, Washington, United States. pp.DETC 2011/DTM-47923
Communication dans un congrès hal-00620213v1

Interactive user tests to enhance innovation

Emilie Poirson , Jean-François Petiot , Emmanuel Aliouat , Ludivine Boivin , David Blumenthal
International conference on Kansei Engineering and emotion research, Mar 2010, Paris, France. pp.2021-2030
Communication dans un congrès hal-00673082v1

What's behind sensory preferences? A methodological exploration

Marine Masson , David Blumenthal , Céline Astruc , Jean-Marc Sieffermann , Julien Delarue
4. European Conference on Sensory and Consumer Research – A Sense of Quality (EuroSense 2010), Elsevier. USA., Sep 2010, Vitoria-Gasteiz, Spain. 1 p
Communication dans un congrès hal-01827936v1

Contribution to the selection of products for evaluation tests: How to select products for the study of a particular semantic dimension by evaluation tests?

Emmanuel Aliouat , David Blumenthal , Jean-François Petiot , Marc Danzart , J. M. Sieffermann
International conference on Integrated Design and Manufacturing in Mechanical Engineering, Oct 2010, Bordeaux, France. pp.001-010
Communication dans un congrès hal-00717904v1

Study of the convergence of Interactive Genetic Algorithm in iterative user's tests: application to car dashboard design

Emilie Poirson , Jean-François Petiot , Emmanuel Aliouat , Ludivine Boivin , David Blumenthal
International conference on Integrated Design and Manufacturing in Mechanical Engineering IDMME 2010, Oct 2010, Bordeaux, France. pp.001-010
Communication dans un congrès hal-00717905v1

Intégration d'évaluations clients pour favoriser l'innovation - Application au design de planches de bord automobile

Emilie Poirson , Jean-François Petiot , Thibault Leroy , Emmanuel Aliouat , Ludivine Boivin
CONFERE'09, Jul 2009, Marrakech, Morocco
Communication dans un congrès hal-00780671v1
Image document

SENSORY ENGINEERING APPROACH: DRIVING PRODUCT FORMULATION THROUGH CONSUMER PERCEPTIONS AND PREFERENCES

Marine Masson , Lucia Espinosa-Brisset , David Blumenthal
European Federation of Food Science and Technology (EFFoST) 2023, Nov 2023, Valence, Spain
Poster de conférence hal-04445079v1
Image document

Identification of levers against the waste of fragile food products: management and consumption of strawberries by French consumers

Maelle-ahou Gouton , Marine Masson , Lea Koenig , David Blumenthal
Eurosense2022, Sep 2022, Turku, Finland. , 2022
Poster de conférence hal-03880800v1

Influence of common landmarks between real and virtual worlds on presence feeling

Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal
9. european conference on sensory and consumer research (eurosense), Dec 2020, Rotterdam, Netherlands.
Poster de conférence hal-03245149v1
Image document

Can 3D food printing improve the visual appreciation of hachis Parmentier ?

Valérie Guenard-Lampron , David Blumenthal , Marine Masson
Eurosense 2020 : A Sense of Innovation, Dec 2020, Rotterdam, Netherlands
Poster de conférence hal-04132365v1
Image document

Impact of printing and post-processing parameters on the texture of 3Dprinted food products

Valérie Guenard-Lampron , Marine Masson , Ophélia Leichtnam , David Blumenthal
34th EFFOST 2020: Bridging high-tech, food-tech and health: Consumer-oriented innovations, Nov 2020, Online conference, Israel
Poster de conférence hal-04132462v1
Image document

Randomized blocked design applied for the multicriteria optimization of headspace trap extraction of furan and furfural from sponge cake

Mayela Cepeda Vasquez , David Blumenthal , Valérie Camel , Barbara Rega
16. Chemometrics in Analytical Chemistry - CAC 2016, Jun 2016, Barcelone, Spain. , 2016, XVI Chemometrics in Analytical Chemistry
Poster de conférence hal-01449989v1
Image document

Modeling sensory properties against intrumental measurements by PLS-Path Modeling : application to dairy products

Marine Masson , Anne Saint Eve , Delphine Huc-Mathis , David Blumenthal
AgroStat 2016 Congress - 14. Symposium on Statistical Methods for the Food Industry, Mar 2016, Lausanne, Switzerland. , 2016, AgroStat 2016
Poster de conférence hal-01790313v1
Image document

Interactive Genetic Algorithm to Collect User Perceptions. Application to the Design of Stemmed Glasses

Jean-François Petiot , David Blumenthal , Emilie Poirson
Fouad Bennis; Rajib Kumar Bhattacharjya. Nature-Inspired Methods for Metaheuristics Optimization, 16, Springer, pp.35-51, 2020, Modeling and Optimization in Science and Technologies, ⟨10.1007/978-3-030-26458-1_3⟩
Chapitre d'ouvrage hal-02493595v1

Automobiles in context

Nathalie Herbeth , David Blumenthal
Context : The Effects of Environment on Product Design and Evaluation, WOODHEAD PUBL LTD, 669 p., 2019, 978-0-12-814496-1 978-0-12-814495-4. ⟨10.1016/B978-0-12-814495-4.00020-9⟩
Chapitre d'ouvrage hal-02788178v1

Pourquoi se lancer dans une démarche de formulation raisonnée pour un produit ?

David Blumenthal , Marine Masson
Ingénierie de la structure des produits alimentaires, Lavoisier, 2019, 978-2-7462-4870-0
Chapitre d'ouvrage hal-02493601v1

Consumer evaluation of nonfood products

Julien Delarue , Marine Masson , David Blumenthal
Methods in Consumer Research, Volume 2, Woodhead Publishing Elsevier, 478 p., 2018, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-101743-2. ⟨10.1016/B978-0-08-101743-2.00017-0⟩
Chapitre d'ouvrage hal-01770345v1

An abstract : healthy food promotion with an app?

Patricia P. Gurviez , Madeleine Besson , David Blumenthal
Nina Krey; Patricia Rossi. Boundary blurred : a seamless customer experience in virtual and real spaces : proceedings of the 2018 Academy of Marketing Science (AMS) annual conference, Springer, pp.441-442, 2018, 978-3-319-99180-1. ⟨10.1007/978-3-319-99181-8_145⟩
Chapitre d'ouvrage hal-02493597v1

Use of rapid sensory methods in the automotive industry

David Blumenthal , Nathalie Herbeth
Rapid sensory profiling techniques. Applications in new product development and consumer research, Woodhead Publishing, 555 p., 2015, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-1-78242-248-8. ⟨10.1533/9781782422587.3.427⟩
Chapitre d'ouvrage hal-01531719v1
Image document

Contribution à la caractérisation de produits complexes non anonymes - application à l'évaluation du confort de l'habitacle avant des véhicules automobiles

David Blumenthal
Sciences de l'ingénieur [physics]. Ecole Nationale Supérieure des Industries Alimentaires (ENSIA); Science de l'aliment, 2001. Français. ⟨NNT : ⟩
Thèse tel-00343545v1