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Dominique Valentin


Dominique Valentin received a Ph.D in applied cognition and neuroscience from the University of Texas at Dallas in 1996. She is currently an associate professor at AgroSup Dijon where she teaches sensory evaluation, cognitive psychology and multivariate statistics to food science engineering students and master students. Her research deals with cognitive processes involved in the perception of food products and beverages. She is particularly interested in understanding the effect of experience and culture on how we perceive, categorize, appreciate and describe chemosensory stimuli. Shis is also a Professor Extraordinary at the Department of Viticulture and Oenology in Stellenbosh (SA) since 2019.


Journal articles83 documents

  • Juan Rios-Mera, Erick Saldaña, Melina L.M. Cruzado-Bravo, Iliani Patinho, Miriam Selani, et al.. Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International, Elsevier, 2019, 121, pp.288-295. ⟨10.1016/j.foodres.2019.03.044⟩. ⟨hal-02160844⟩
  • Hyun-Kyou Shim, Cho Long Lee, Dominique Valentin, Jae-Hee Hong. How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurts by different age groups. Food Research International, Elsevier, 2019, 125, pp.108506. ⟨10.1016/j.foodres.2019.108506⟩. ⟨hal-02174362⟩
  • Carlos Gomez-Corona, Dominique Valentin. An experiential culture: A review on user, product, drinking and eating experiences in consumer research. Food Research International, Elsevier, 2019, 115, pp.328-337. ⟨10.1016/j.foodres.2018.11.035⟩. ⟨hal-02174437⟩
  • Simona Manescu, Daphnée Poupon, Jordi Ballester, Hervé Abdi, Dominique Valentin, et al.. Early-blind Individuals Show Impaired Performance in Wine Odor Categorization. Neuroscience, Elsevier - International Brain Research Organization, 2018, 390, pp.79-87. ⟨https://www.sciencedirect.com/science/article/pii/S0306452218305578?via%3Dihub⟩. ⟨10.1016/j.neuroscience.2018.08.012⟩. ⟨hal-02175093⟩
  • J. Brand, M.C. Kidd, L. van Antwerpen, Dominique Valentin, T. Naes, et al.. Sorting in Combination with Quality Scoring: A Tool for Industry Professionals to Identify Drivers of Wine Quality Rapidly. South African Journal of Enology and Viticulture, 2018, 39 (2), ⟨10.21548/39-2-3203⟩. ⟨hal-02176257⟩
  • Yves Waché, Thuy-Le Le, Thi-Bao-Hoa Ho, Thi-Yen Do, Maxime Haure, et al.. Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project. Frontiers in Microbiology, Frontiers Media, 2018, 9, pp.2278. ⟨10.3389/fmicb.2018.02278⟩. ⟨hal-01929842⟩
  • Carlos Gomez-Corona, Héctor B. Escalona-Buendía, Sylvie Chollet, Dominique Valentin. The building blocks of drinking experience across men and women: A case study with craft and industrial beers. Appetite, Elsevier, 2017, 116, pp.345-356. ⟨10.1016/j.appet.2017.05.026⟩. ⟨hal-01593197⟩
  • Wendy V. Parr, Dominique Valentin, Phil Reedman, Claire Grose, James A. Green. Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers. PLoS ONE, Public Library of Science, 2017, 12 (1), pp.e0169257. ⟨10.1371/journal.pone.0169257⟩. ⟨hal-01477271⟩
  • Wendy V. Parr, Dominique Valentin. Le sens du vin : Contribution de la psychologie cognitive à une meilleure compréhension de la dégustation du vin et des dégustateurs. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, Union nationale des oenologues France Bourgogne-Publications, 2017, 44 (163), pp.48-51. ⟨hal-02176302⟩
  • Carole Honoré-Chedozeau, Maud Lelièvre-Desmas, Jordi Ballester, S. Chollet, Dominique Valentin. Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines. Food Quality and Preference, Elsevier, 2017, 57, pp.17 - 31. ⟨http://www.sciencedirect.com/science/article/pii/S0950329316302531⟩. ⟨10.1016/j.foodqual.2016.11.008⟩. ⟨hal-01490563⟩
  • María-Pilar Sáenz-Navajas, José-Miguel Avizcuri, Sara Ferrero del Teso, Dominique Valentin, Vicente Ferreira, et al.. Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines. Food Research International, Elsevier, 2017, 94, pp.54-64. ⟨10.1016/j.foodres.2017.02.002⟩. ⟨hal-01522983⟩
  • Arancha De-La-Fuente-Blanco, Purificación Fernández-Zurbano, Dominique Valentin, Vicente Ferreira, María-Pilar Sáenz-Navajas. Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines. Food Quality and Preference, Elsevier, 2017, 62, pp.155-161. ⟨10.1016/j.foodqual.2017.07.005⟩. ⟨hal-02176284⟩
  • Maud Lelièvre-Desmas, Dominique Valentin, Sylvie Chollet. Pivot profile method: What is the influence of the pivot and product space?. Food Quality and Preference, Elsevier, 2017, 61, pp.6 - 14. ⟨10.1016/j.foodqual.2017.05.002⟩. ⟨hal-01685411⟩
  • Maud Lelièvre-Desmas, Dominique Valentin, Sylvie Chollet. Pivot profile method: What is the influence of the pivot and product space?. Food Quality and Preference, Elsevier, 2017, 61, pp.6-14. ⟨10.1016/j.foodqual.2017.05.002⟩. ⟨hal-01594872⟩
  • Carlos Gómez-Corona, Dominique Valentin, Héctor B. Escalona-Buendía, Sylvie Chollet. The role of gender and product consumption in the mental representation of industrial and craft beers: An exploratory study with Mexican consumers. Food Quality and Preference, Elsevier, 2017, 60 (3), pp.31-39. ⟨10.1016/j.foodqual.2017.03.008⟩. ⟨hal-01595526⟩
  • Heber Rodrigues, María-Pilar Sáenz-Navajas, Ernesto Franco-Luesma, Dominique Valentin, Purificación Fernández-Zurbano, et al.. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines. Food Chemistry, Elsevier, 2017, 230, pp.553 - 562. ⟨10.1016/j.foodchem.2017.03.036⟩. ⟨hal-01534996⟩
  • Carlos Gómez-Corona, Sylvie Chollet, Héctor B. Escalona-Buendía, Dominique Valentin. Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition. Food Quality and Preference, Elsevier, 2017, 60 (3), pp.113-122. ⟨10.1016/j.foodqual.2017.04.002⟩. ⟨hal-01595525⟩
  • Carlos Gómez-Corona, Héctor B. Escalona-Buendía, Mauricio García, Sylvie Chollet, Dominique Valentin. Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico. Appetite, Elsevier, 2016, 96, pp.358-367. ⟨10.1016/j.appet.2015.10.002⟩. ⟨hal-01258327⟩
  • Manhal Yousseef, Céline Lafarge, Dominique Valentin, Samuel Lubbers, Florence Husson. Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties. LWT - Food Science and Technology, Elsevier, 2016, 69, pp.430-437. ⟨10.1016/j.lwt.2016.01.060⟩. ⟨hal-01396424⟩
  • Wendy V. Parr, Dominique Valentin, Jason Breitmeyer, Dominique Peyron, Philippe Darriet, et al.. Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct ?. Food Research International, Elsevier, 2016, 87, pp.168 - 179. ⟨10.1016/j.foodres.2016.06.026⟩. ⟨hal-01399185⟩
  • Carlos Gómez-Corona, Maud Lelievre-Desmas, Héctor B. Escalona Buendía, Sylvie Chollet, Dominique Valentin. Craft beer representation amongst men in two different cultures. Food Quality and Preference, Elsevier, 2016, 53, pp.19 - 28. ⟨http://www.sciencedirect.com/science/article/pii/S0950329316301070⟩. ⟨10.1016/j.foodqual.2016.05.010⟩. ⟨hal-01392668⟩
  • María-Pilar Sáenz-Navajas, José-Miguel Avizcuri, José Federico Echávarri, Vicente Ferreira, Purificación Fernández-Zurbano, et al.. Understanding quality judgements of red wines by experts: Effect of evaluation condition. Food Quality and Preference, Elsevier, 2016, 48 (Part A), pp.216-227. ⟨10.1016/j.foodqual.2015.10.001⟩. ⟨hal-01257196⟩
  • Ernesto Franco-Luesma, María-Pilar Sáenz-Navajas, Dominique Valentin, Jordi Ballester, Heber Rodrigues, et al.. Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA). Food Research International, Elsevier, 2016, 87, pp.152 - 160. ⟨http://www.sciencedirect.com/science/article/pii/S0963996916302800⟩. ⟨10.1016/j.foodres.2016.07.004⟩. ⟨hal-01400209⟩
  • Dominique Valentin, Wendy V. Parr, Dominique Peyron, Claire Grose, Jordi Ballester. Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals. Food Quality and Preference, Elsevier, 2016, 48 (Part A), pp.251-261. ⟨10.1016/j.foodqual.2015.10.003⟩. ⟨hal-01257191⟩
  • Maria-Pilar Saenz Navajas, Arancha de la Fuente Blanco, Purificación Fernandez-Zurbano, Vicente Ferreira, Juan Cacho, et al.. Factores implicados en la percepción de calidad : Estrategias para la evaluación de la calidad organoléptica de los vinos. ACE, 2015, ⟨http://www.acenologia.com/correspondencia/percepcion_de_calidad_ferreira_cor1015.htm⟩. ⟨hal-02177654⟩
  • Maria-Pilar Saenz Navajas, Purificación Fernandez-Zurbano, Vicente Ferreira, Juan Cacho, Dominique Valentin. Caracterización organoléptica de vinos mediante nuevos métodos de análisis descriptivos. ACE, 2015, ⟨http://www.acenologia.com/cienciaytecnologia/caracterizacion_organoleptica_vinos_cienc1215.htm⟩. ⟨hal-02177644⟩
  • Heber Rodrigues Silva, Jordi Ballester, María-Pilar Sáenz-Navajas, Dominique Valentin. L’imaginaire de la minéralité des vins : collectif ou individualiste ?. Premier Cru - Les News du Centre Inra de Dijon, 2015. ⟨hal-01259117v1⟩
  • Vonimihaingo Ramaroson Rakotosamimanana, Dominique Valentin, Gaëlle Arvisenet. How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test. Appetite, Elsevier, 2015, 95, pp.533-543. ⟨10.1016/j.appet.2015.08.011⟩. ⟨hal-01230150⟩
  • Vonimihaingo Ramaroson, Gaëlle Arvisenet, Dominique Valentin. Role of languages in consumers' food description: contrasting malagasy and french descriptors of [i]Moringa oleifera[/i] leaf powder. Journal of Sensory Studies, Wiley, 2015, 30 (3), pp.181-194. ⟨10.1111/joss.12147⟩. ⟨hal-01212571⟩
  • María-Pilar Sáenz-Navajas, José-Miguel Avizcuri, Jordi Ballester, Purificación Fernández-Zurbano, Vicente Ferreira, et al.. Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality. LWT - Food Science and Technology, Elsevier, 2015, 60 (1), pp.400 - 411. ⟨10.1016/j.lwt.2014.09.026⟩. ⟨hal-01213149⟩
  • Wendy V. Parr, Jordi Ballester, Dominique Valentin, Dominique Peyron. La minéralité perçue dans le vin. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, Union nationale des oenologues France Bourgogne-Publications, 2015, 42 (157), pp.32-35. ⟨hal-02177574⟩
  • Dominique Valentin, Solène Brachet, Dominique Peyron, Jordi Ballester. Vers une approche polysensorielle de la description du toucher des vins. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, Union nationale des oenologues France Bourgogne-Publications, 2015, pp.43-45. ⟨hal-02177586⟩
  • Wendy V. Parr, Jordi Ballester, Dominique Peyron, Claire Grose, Dominique Valentin. Perceived minerality in Sauvignon wines: influence of culture and perception mode. Food Quality and Preference, Elsevier, 2015, 41, pp.121-132. ⟨10.1016/j.foodqual.2014.12.001⟩. ⟨hal-01233900⟩
  • 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⟩
  • Heber Rodrigues, Jordi Ballester, María-Pilar Sáenz-Navajas, Dominique Valentin. Structural approach of social representation: Application to the concept of wine minerality in experts and consumers. Food Quality and Preference, Elsevier, 2015, 46, pp.166-172. ⟨10.1016/j.foodqual.2015.07.019⟩. ⟨hal-01220061⟩
  • Young-Kyung Kim, Laureen Jombart, Dominique Valentin, Kwang-Ok Kim. Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas. Food Research International, Elsevier, 2015, 71, pp.155-164. ⟨10.1016/j.foodres.2015.03.022⟩. ⟨hal-01206988⟩
  • Maud Lelièvre-Desmas, Sylvie Chollet, Hervé Abdi, Dominique Valentin. Becoming a beer expert: Is simple exposure with feedback sufficient to learn beer categories?. Acta Psychologica, Elsevier, 2015, 161, pp.95-103. ⟨10.1016/j.actpsy.2015.08.003⟩. ⟨hal-01233897⟩
  • Manhal Yousseef, Samuel Lubbers, Florence Husson, Dominique Valentin. Sensory evaluation as a tool in assessing the quality of new fermented products. Science and Technology Development Journal, 2014, 17 (3), pp.63-71. ⟨10.32508/stdj.v17i3.1501⟩. ⟨hal-02178049⟩
  • Wendy Veronica Parr, Jordi Ballester, Dominique Peyron, Claire Grose, Dominique Valentin. Perception of mineral character in Sauvignon blanc wine: inter-individual differences. Wine Studies, 2014, 3 (1), ⟨10.4081/ws.2014.4474⟩. ⟨hal-01234385⟩
  • Vonimihaingo Ramaroson, Gaëlle Arvisenet, Dominique Valentin. Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in Madagascar. Appetite, Elsevier, 2014, 81, pp.67-75. ⟨10.1016/j.appet.2014.05.032⟩. ⟨hal-01211997⟩
  • Jordi Ballester, Dominique Valentin. Aspects cognitifs de la dégustation : exploration de la figure de l'expert en vin. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, Union nationale des oenologues France Bourgogne-Publications, 2014, pp.45-47. ⟨hal-02179677⟩
  • María-Pilar Sáenz-Navajas, Jordi Ballester, Dominique Peyron, Dominique Valentin. Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain. Food Quality and Preference, Elsevier, 2014, 35, pp.70 - 85. ⟨10.1016/j.foodqual.2014.02.005⟩. ⟨hal-01212000⟩
  • Jung-Soo Son, Vinh-Bao Do, Kwang-Ok Kim, Mi Sook Cho, Thongchai Suwonsichon, et al.. Understanding the effect of culture on food representations using word associations: The case of "rice" and "good rice". Food Quality and Preference, Elsevier, 2014, 31, pp.38-48. ⟨10.1016/j.foodqual.2013.07.001⟩. ⟨hal-00933891⟩
  • Auriane Gros, Maurice Giroud, Olivier Rouaud, Yannick Bejot, Dominique Valentin, et al.. Évaluation du jugement temporel après l'introduction d'un stimulus émotionnel de nature olfactive : apport dans le diagnostic différentiel entre la maladie d'Alzheimer et les troubles de l'humeur. Revue de neuropsychologie, neurosciences cognitives et cliniques, Montrouge : John Libbey Eurotext, 2014, 6 (2), ⟨10.1684/nrp.2014.0297⟩. ⟨hal-01249254⟩
  • Loïc Briand, Sylvie Issanchou, Sandrine Monnery-Patris, Luc Pénicaud, Benoist Schaal, et al.. Le sens qui donne du goût à la vie. Sciences et Avenir, 2013, 174 (Hors série), pp.26-30. ⟨hal-01543496⟩
  • Hervé Abdi, Lynne J. Williams, Dominique Valentin. Multiple factor analysis: principal component analysis for multitable and multiblock data sets. Wiley Interdisciplinary Reviews: Computational Statistics, Wiley, 2013, 5 (2), pp.149-179. ⟨hal-01259094⟩
  • Jordi Ballester, Mihaela Mihnea, Dominique Peyron, Dominique Valentin. Exploring minerality of Burgundy Chardonnay wines: a sensory approach with wine experts and trained panellists. Australian Journal of Grape and Wine Research, Wiley/Australian Society of Viticulture and Oenology 2013, 19 (2), pp.140-152. ⟨10.1111/ajgw.12024⟩. ⟨hal-02180083⟩
  • María-Pilar Sáenz-Navajas, Jordi Ballester, Christelle Pêcher, Dominique Peyron, Dominique Valentin. Sensory drivers of intrinsic quality of red wines: Effect of culture and level of expertise. Food Research International, Elsevier, 2013, 54 (2), pp.1506-1518. ⟨10.1016/j.foodres.2013.09.048⟩. ⟨hal-01211994⟩
  • 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⟩
  • María-Pilar Sáenz-Navajas, Eva Campo, Angela Sutan, Jordi Ballester, Dominique Valentin. Perception of wine qualit according to extrinsic cues: The case of Burgundy wine consumers. Food Quality and Preference, Elsevier, 2013, 27 (1), pp.44-53. ⟨10.1016/j.foodqual.2012.06.006⟩. ⟨hal-00745906⟩
  • 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⟩
  • María-Pilar Sáenz-Navajas, Eva Campo, Angela Sutan, Jordi Ballester, Dominique Valentin. Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers. Food Quality and Preference, Elsevier, 2013, 27 (1), pp.44-53. ⟨10.1016/j.foodqual.2012.06.006⟩. ⟨hal-00746766⟩
  • Jung-Soo Son, Vinh-Bao Do, Kwang-Ok Kim, Mi Sook Cho, Thongchai Suwonsichon, et al.. Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France. Food Quality and Preference, Elsevier, 2013, 29 (1), pp.65-75. ⟨10.1016/j.foodqual.2013.02.002⟩. ⟨hal-00849929⟩
  • Young-Kyung Kim, Laureen Jombart, Dominique Valentin, Kwang-Ok Kim. A cross-cultural study using Napping (R): Do Korean and French consumers perceive various green tea products differently?. Food Research International, Elsevier, 2013, 53 (1), pp.534-542. ⟨10.1016/j.foodres.2013.05.015⟩. ⟨hal-00879038⟩
  • Hervé Abdi, Lynne J. Williams, Dominique Valentin, Mohammed Bennani-Dosse. STATIS and DISTATIS: optimum multitable principal component analysis and three way metric multidimensional scaling. Wiley Interdisciplinary Reviews: Computational Statistics, Wiley, 2012, 4 (2), pp.124-167. ⟨10.1002/wics.198⟩. ⟨hal-00955809⟩
  • Viet Phu Tu, Florence Husson, Angela Sutan, Duyen Tu Ha, Dominique Valentin. For me the taste of soy is not a barrier to its consumption. And how about you?. Appetite, Elsevier, 2012, 58 (3), pp.914-21. ⟨10.1016/j.appet.2012.01.023⟩. ⟨hal-00719351⟩
  • Dominique Valentin, Sylvie Chollet, Maud Lelièvre, Hervé Abdi. Quick and dirty but still pretty good: a review of new descriptive methods in food science. International Journal of Food Science and Technology, Wiley, 2012, 47 (8), pp.1563-1578. ⟨10.1111/j.1365-2621.2012.03022.x⟩. ⟨hal-00723390⟩
  • Dominique Valentin, Lucile Chanquoy. Olfactory categorization: a developmental study.. Journal of Experimental Child Psychology, Elsevier, 2012, 113 (3), pp.337-52. ⟨10.1016/j.jecp.2012.05.007⟩. ⟨hal-00766554⟩
  • María-Pilar Sáenz-Navajas, Eva Campo, José-Miguel Avizcuri, Dominique Valentin, Purificación Fernández-Zurbano, et al.. Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: wine reconstitution strategies and sensory sorting task.. Analytica Chimica Acta, Elsevier Masson, 2012, 732, pp.64-72. ⟨10.1016/j.aca.2011.12.042⟩. ⟨hal-00723215⟩
  • Ophelia Deroy, Dominique Valentin. Tasting Liquid Shapes: Investigating the Sensory Basis of Cross-modal Correspondences. Chemosensory Perception, 2011, 4 (3), pp.80-90. ⟨10.1007/s12078-011-9097-1⟩. ⟨hal-02180567⟩
  • Dominique Valentin. Tell me what you eat.. Biofutur, Elsevier - Cachan : Lavoisier, 2011, 30 (320), pp.47-47. ⟨hal-00823382⟩
  • Dominique Valentin. Dis-moi ce que tu manges.... Biofutur, Elsevier - Cachan : Lavoisier, 2011, 30 (320), pp.47. ⟨hal-01137167⟩
  • Jordi Ballester, Mihaela Mihnea, Dominique Peyron, Dominique Valentin. Minéralité du vin : Une réalité sensorielle?. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, Union nationale des oenologues France Bourgogne-Publications, 2011, 38 (141), pp.43-44. ⟨hal-02181304⟩
  • Sylvie Chollet, Maud Lelièvre, Hervé Abdi, Dominique Valentin. Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask. Food Quality and Preference, Elsevier, 2011, 22 (6), pp.507-520. ⟨10.1016/j.foodqual.2011.02.004⟩. ⟨hal-02180592⟩
  • J.A. Green, W.V. Parr, J. Breitmeyer, Dominique Valentin, R. Sherlock. Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin. Food Research International, Elsevier, 2011, 44 (9), pp.2788-2797. ⟨10.1016/j.foodres.2011.06.005⟩. ⟨hal-00722935⟩
  • Julien Jaffré, Dominique Valentin, Jean-Marie Meunier, Alessandra Siliani, Mario Bertuccioli, et al.. The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries. Food Research International, Elsevier, 2011, 44 (1), pp.456-464. ⟨10.1016/j.foodres.2010.09.022⟩. ⟨hal-00939801⟩
  • 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⟩
  • 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⟩
  • Boris Ranaivosoa, Dominique Valentin, Vololoniaina Jeannoda, Julia Razanamparany. Sensory property analysis of yams cultivated in Madagascar. Cahiers Agricultures, EDP Sciences, 2010, 19 (6), pp.411-419. ⟨10.1684/agr.2010.0439⟩. ⟨hal-00849180⟩
  • María-Pilar Sáenz-Navajas, Eva Campo, Laura Culleré, Purificación Fernández-Zurbano, Dominique Valentin, et al.. Effects of the nonvolatile matrix on the aroma perception of wine.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (9), pp.5574-85. ⟨10.1021/jf904377p⟩. ⟨hal-00681024⟩
  • Maria-Pilar Saenz Navajas, Eva Campo, Purificación Fernandez-Zurbano, Dominique Valentin, Vicente Ferreira González. Estudio sobre las interacciones entre atributos sensoriales en vino. Ensayos de deconstrucción-reconstitución.. Enólogos, 2010, pp.38-40. ⟨hal-02183703⟩
  • 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⟩
  • 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⟩
  • 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⟩
  • María-Pilar Sáenz-Navajas, Eva Campo, Purificación Fernández-Zurbano, Dominique Valentin, Vicente Ferreira. An assessment of the effects of wine volatiles on the perception of taste and astringency in wine. Food Chemistry, Elsevier, 2010, 121 (4), pp.1139-1149. ⟨10.1016/j.foodchem.2010.01.061⟩. ⟨hal-00681130⟩
  • Jordi Ballester, Hervé Abdi, Jennifer Langlois, Dominique Peyron, Dominique Valentin. The Odor of Colors: Can Wine Experts and Novices Distinguish the Odors of White, Red, and Rosé Wines?. Chemosensory Perception, 2009. ⟨hal-02183749⟩
  • Jordi Ballester, Bruno Patris, Ronan Symoneaux, Dominique Valentin. Conceptual vs. perceptual wine spaces: Does expertise matter?. Food Quality and Preference, Elsevier, 2008, pp.267-276. ⟨hal-00250292⟩
  • Christelle Chrea, Dominique Valentin. Les odeurs: une question culturelle. Cerveau & Psycho, 2007, 21, pp.40-44. ⟨hal-00160202⟩
  • Paul Laffort, Françoise Chauvin, Andras Dallos, Pascal Callegari, Dominique Valentin. Solvation parameters Part 1. Mutual improvements of several approaches and determination of two first sets of optimized values. Journal of Chromatography, 2005, 1100, pp.90-107. ⟨10.1016/j.chroma.2005.09.022⟩. ⟨hal-00022524⟩
  • D. Picard, Catherine Dacremont, Dominique Valentin, A. Giboreau. Perceptual dimensions of tactile textures.. Acta Psychologica, Elsevier, 2003, pp.184. ⟨hal-00103342⟩
  • D. Picard, Catherine Dacremont, Dominique Valentin, A. Giboreau. Perceptual dimensions of tactile textures.. Acta Psychologica, Elsevier, 2003, Num. 114; Pp. 165-184;. ⟨hal-00103390⟩
  • P. Surdeau, G. Perrier, J. M. Sartorio, Dominique Valentin. Comparison of two reproductive rhythms in the meat rabbit First results. Annales de zootechnie, INRA/EDP Sciences, 1979, 28 (1), pp.136-136. ⟨hal-00887856⟩

Book sections16 documents

  • Christian Mestres, Aurélien Briffaz, Dominique Valentin. Rice cooking and sensory quality. Rice Chemistry and Technology, AACC International Press, pp.385-426, 2019, 978-0-12-811508-4. ⟨10.1016/B978-0-12-811508-4.00012-5⟩. ⟨hal-02174487⟩
  • Dominique Valentin, Sylvie Chollet, Michael Nestrud, Hervé Abdi. Chapter 15 - Projective Mapping and Sorting Tasks. Descriptive Analysis in Sensory Evaluation, John Wiley & Sons Ltd., pp.535-559, 2018, 9780470671399. ⟨10.1002/9781118991657.ch15⟩. ⟨hal-02177527⟩
  • Dominique Valentin, Carlos Gomez-Corona. Chapter 5 - Using Ethnography in Consumer Research. Methods in Consumer Research, Volume 1 - New Approaches to Classic Methods, Elsevier, pp.103-123, 2018, 978-0-08-102089-0. ⟨hal-02176273⟩
  • Edouard Thomas, Sabine Puget, Dominique Valentin, Paul Songer. Chapter 18 - Sensory Evaluation—Profiling and Preferences. The Craft and Science of Coffee, Elsevier, pp.419-456, 2017, 978-0-12-803520-7. ⟨hal-02176311⟩
  • Maria-Pilar Saenz Navajas, Jordi Ballester, Purificación Fernández-Zurbano, Vicente Ferreira, Dominique Peyron, et al.. Wine Quality Perception: A Sensory Point of View. Wine Safety, Consumer Preference, and Human Health, Springer International Publishing, 2016, 978-3-319-24514-0. ⟨http://link.springer.com/chapter/10.1007%2F978-3-319-24514-0_6⟩. ⟨hal-01493445⟩
  • Luc Pénicaud, Dominique Valentin, Laurent Brondel. Mechanisms involved in the control of feeding behavior in relation to food flavor. Flavor: from food to behaviors, wellbeing and health, 299, Elsevier Ltd, 460 p., 2016, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-100300-8. ⟨10.1016/B978-0-08-100295-7.00011-6⟩. ⟨hal-01512059⟩
  • M. Gonzales, José-Miguel Avizcuri, Maria-Pilar Saenz Navajas, M. Dizzy, Purificación Fernández-Zurbano, et al.. Sensory attributes of Rioja red wines and their relationship with quality perception. Wine Active Compounds: Abstracts : International Conference WAC 2014, 26-28 March 2014, Beaune, France : Abstracts, 2014. ⟨hal-01298397⟩
  • María-Pilar Sáenz-Navajas, José-Miguel Avizcuri, Purificación Fernández-Zurbano, Vicente Ferreira Ferreira-Zurbano, Dominique Valentin. Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red wines. Wine: Phenolic composition, classification and health benefits (ISBN 978-1-63321-048-6), Chapter 8, Nova Science Publishers, 356 p., 2014, Food and Beverage Consumption and Health. ⟨hal-01249246⟩
  • Sylvie Chollet, Dominique Valentin, Hervé Abdi. Free sorting task. Novel Techniques in Sensory Characterization and Consumer Profiling, CRC Press, 2014, 978-1-4665-6630-9. ⟨10.1201/b16853-9⟩. ⟨hal-01182875⟩
  • Maria-Pilar Saenz Navajas, Eva Campo, Dominique Valentin, Purificación Fernandez-Zurbano, Vicente Ferreira. Chapter 7 - Sensory interactions in wine: effect of nonvolatile molecules on wine aroma and volatiles on Taste/Astringency perception. The Sense of Taste, Nova Science Publishers, Inc., 2012, 978-2-61209-748-0. ⟨hal-02177995⟩
  • Jungsoo Son, Amélie Pecourt, F. Hayagawa, K. Suzuki, Thongchai Suwonsichon, et al.. How can we communicate sensory characteristics of food in different languages and cultures? The case study of cooked rise. Proceedings of SPISE 2012, Vietnam National University & HoChiMinh City Publishing House, 2012. ⟨hal-01182824⟩
  • Dominique Valentin. Spécificité des réceptions et descriptions sensorielles : approche du consommateur. Vignes, vins : jeux et enjeux de la diversité, Centre Georges Chevrier, 344 p., 2012, 978-2-918173-12-0. ⟨hal-01298396⟩
  • Yves Le Fur, Julien Jaffre, Jordi Ballester, Dominique Valentin. La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatile. Vino e territorio, Tipicita del vino e gusti del consumatore, FrancoAngeli, pp.73-80, 2010. ⟨hal-00714432⟩
  • Dominique Valentin, Christelle Chrea, Dh Nguyen. Taste-odour interactions in sweet taste perception. Optimising sweet taste in foods, CRC Press, pp.66-81, 2006. ⟨hal-00095150⟩
  • Hervé Abdi, Dominique Valentin. DISTATIS: the analysis of multiple distance matrices. N.J. Salkind. Encyclopedia of Measurement and Statistics, Sage, 2006. ⟨hal-00095232⟩
  • Dominique Valentin, Christelle Chrea, J. Nguyen. Taste-odour interactions in sweet taste perception. Spillane. Optimising sweet taste in foods, Woodhead publishing Limited, 2006. ⟨hal-00095237⟩

Conference papers62 documents

  • Simona Manescu, Jordi Ballester, Hervé Abdi, Dominique Valentin, Franco Lepore, et al.. Wine discrimination in early-blind individuals. 39. annual meeting - association for chemoreception sciences (AChemS), Apr 2017, Bonita Springs, France. pp.1. ⟨hal-02176251⟩
  • Arancha de la Fuente Blanco, Maria-Pilar Saenz Navajas, Roberto Gallego de la Sacristana, Dominique Valentin, Vicente Ferreira, et al.. Modulation of bitterness by aroma: cross modal interactions in red wine. Seventh European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France. ⟨hal-02177453⟩
  • Carole Honoré-Chedozeau, Maud Lelievre-Desmas, Jordi Ballester, Sylvie Chollet, Bertrand Chatelet, et al.. Vineyards and grape varieties: What is going on in wine professional and consumer minds?. 11th International Terroir Congress 2016, Southern Oregon University, Jul 2016, Corvallis, United States. ⟨hal-02177457⟩
  • Carlos Gomez-Corona, Sylvie Chollet, Héctor B. Escalona-Buendía, Dominique Valentin. How to measure the drinking experience of beer to drive new product development. SPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam. ⟨hal-02176443⟩
  • Manhal Yousseef, Samuel Lubbers, Dominique Valentin, Florence Husson. From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer taste. SPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam. ⟨hal-02176487⟩
  • Manhal Yousseef, Ilian Dobrev, Samuel Lubbers, Florence Husson, Dominique Valentin. Developing sustainable food : the role of consumer liking in optimization of pea yogurt. SPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam. ⟨hal-02176475⟩
  • Maria-Pilar Saenz Navajas, José-Miguel Avizcuri, Dominique Valentin, Blanca Lacau, Cristina Barón, et al.. Chemosensory approach for understanding the green, aggressive and hard character of red wines. 67th ASEV National Conference, Jun 2016, Monterey, United States. ⟨hal-02177136⟩
  • Maria-Pilar Saenz Navajas, José-Miguel Avizcuri, Dominique Valentin, Vicente Ferreira, Purificación Fernandez-Zurbano. Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts. Seventh European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France. ⟨hal-02176620⟩
  • Gaëlle Arvisenet, Vonimihaingo Ramaroson Rakotosamimanana, Dominique Valentin. Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients. SPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam. ⟨hal-02176519⟩
  • Purificación Fernandez-Zurbano, Dominique Valentin, José-Miguel Avizcuri, Maria-Pilar Saenz Navajas, Vicente Ferreira. Novel contribution to the study of mouth-feel properties in wines. Macromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland. ⟨hal-02177157⟩
  • Jungsoo Son, Kwang-Ok Kim, Thongchai Suwonsichon, Bao Do Vinh, Alexia Jauniau, et al.. Cross-cultural differences in consumer quality perception of rice. SPISE Proceedings. From sensory to quality, What can sensory evaluation bring to quality control ?, Jul 2014, Ho Chi Minh City, Vietnam. pp.71-78. ⟨hal-02179708⟩
  • José-Miguel Avizcuri, M. Gonzales, Dominique Valentin, Vicente Ferreira, Purificación Fernández-Zurbano, et al.. Relationship between the non-volatile composition and the in-mouth quality in red wines. Wine Active Compounds 2014 International Conference, Mar 2014, Beaune, France. 1 p. ⟨hal-01256482⟩
  • Dominique Valentin. Variation des comportements et des perceptions des consommateurs face à un même produit : étude de cas. 9.congrès international Goût nutrition santé, 2014, Dijon, France. ⟨hal-01123168⟩
  • Manhal Yousseef, Samuel Lubbers, Dominique Valentin, Céline Lafarge, Florence Husson. Screening of lactic acid bacteria for fermentation of a mix of cow and pea protein. Vitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p. ⟨hal-01593951⟩
  • Wendy V. Parr, Jordi Ballester, Dominique Valentin, Dominique Peyron, Claire Grose. The evocative notion of minerality in wine: Sensorial reality or smart marketing. 3. International conference Wine Active Compounds 2014, Mar 2014, Beaune, France. ⟨hal-01265974⟩
  • Maria-Pilar Saenz Navajas, José-Miguel Avizcuri, Jordi Ballester, Purificación Fernandez-Zurbano, Vicente Ferreira, et al.. The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approach. EUROFOODCHEM XVII, May 2013, Istanbul, Turkey. ⟨hal-02180186⟩
  • Vonimihaingo Ramaroson, Gaëlle Arvisenet, Louisette Razanamparany, Dominique Valentin. Paradox between malnutrition and nutritional richness of foods in Madagascar: the example of Moringa oleifera. 8th International congress Taste, Nutrition, Health, Mar 2013, Dijon, France. ⟨hal-00865877⟩
  • Vonimihaingo Ramaroson, Gaëlle Arvisenet, Dominique Valentin. Bilingual panels: a tool to evaluate the role of language in descriptive tasks. 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p. ⟨hal-01123264⟩
  • Dominique Valentin. Wine and touch: preliminary data. 6. franco-norwegian philosophy of Wine seminar, 2013, Paris, France. ⟨hal-01123167⟩
  • Jordi Ballester, Mihaela Mihnea, Heber Rodrigues Silva, Dominique Peyron, Dominique Valentin. Perceived minerality of white wines by wine experts: Sensory versus declarative approaches. 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p. ⟨hal-01572167⟩
  • M.T. Le, H.D. Nguyen, Gaëlle Roudaut, Dominique Valentin. Question on ipm: A case study on lemon juice. SPISE 2012 - 3rd International Symposium: Integration Sensory Evaluation into Product Development: an Asian Perspective, Jul 2012, Ho Chi Minh City, Vietnam. ⟨hal-02180530⟩
  • Dominique Valentin. Putting wines into words: A great challenge for wine tasters. WINETECH & DVO, 2012, Stellenbosch, South Africa. ⟨hal-01123166⟩
  • Vonimihaingo Ramaroson, Louisette Razanamparany, Dominique Valentin. Food choice factors in developing countries: The case of Madagascar. 5th European Conference on Sensory and Consumer Research, Sep 2012, Bern, Switzerland. ⟨hal-00866211⟩
  • Jungsoo Son, Kwang-Ok Kim, Mi Sook Cho, Thongchai Suwonsichon, Dominique Valentin. Cultural influences on the beliefs about nutritional value of rice. the 5. european conference on Sensory and consumer research, Sep 2012, Bern, Switzerland. 1 p. ⟨hal-01571566⟩
  • Dominique Valentin, Christelle Pêcher, Dzung Hoang Nguyen, Delores Chambers, Hervé Abdi. Integrating sensory evaluation into product development: An asian perspective. 3. symposium international, 2012, Ho Chi Minh, Vietnam. ⟨hal-01595002⟩
  • Jordi Ballester, Eva Campo, María-Pilar Sáenz-Navajas, Dominique Valentin. Wine quality: A sensory point of view. Oeno2011, Jun 2011, Bordeaux, France. ⟨hal-00745726⟩
  • Jordi Ballester, T. Guillaume, Hervé Abdi, Dominique Valentin. Are wine categories convex? A preliminary study on white and red wine categories. Wine Active Compounds 2008 International Conference, Mar 2011, Beaune, France. ⟨hal-00745731⟩
  • Caroline Ritchie, Dominique Valentin. A Comparison of Wine Drinking Behaviours in Young Adults in the UKand France. 6th AWBR International Conference, Jun 2011, Bordeaux, France. ⟨hal-02180890⟩
  • A. Docteur, Dominique Valentin, C. Defrance, J. Raison, Isabel Urdapilleta. Can we speak of food-related thoughts inhibition in obesity and restraint eating?. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p. ⟨hal-01594070⟩
  • Jordi Ballester, T. Guillaume, Hervé Abdi, Dominique Valentin. Are wine categories convex? A preliminary study on white and red wine categories. Proceedings of the WAC2011 International Conference, Mar 2011, Beaune, France. 362 p. ⟨hal-01256485⟩
  • Young-Kyung Kim, Christophe Guillerault, Dominique Valentin, S.J. Lee, Kwang-Ok Kim. Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p. ⟨hal-01593938⟩
  • Dominique Valentin. Wine expertise and language. London philosophy institute symposium "expertise and wines", 2011, Paris, France. ⟨hal-01123149⟩
  • 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⟩
  • Jung-Soo Son, Vinh-Bao Do, Kwang-Ok Kim, Mi Sook Cho, Thongchai Suwonsichon, et al.. How does culture affects the belief on rice cooking? Cross cultural study among Korea, Japan, Thailand and France. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p. ⟨hal-01593937⟩
  • Dominique Valentin. Sensory evaluation and wine perception. 3. international symposium on Tropical wine, 2011, Chiang Mai, Thailand. ⟨hal-01123150⟩
  • 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⟩
  • Jordi Ballester, T. Guillaume, Hervé Abdi, Dominique Valentin. Are wine categories convex? A preliminary study on white and red wine categories. Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France. 1 p. ⟨hal-01511992⟩
  • Dominique Valentin. Le goût du vin : sciences et sensorialité. 4e rencontres du clos Vougeot. Des hommes et du vin : le vin patrimoine et marqueur d'identité culturelle, Oct 2010, Morey-saint-Denis, France. ⟨hal-00724311⟩
  • Dominique Valentin. Wine language: Speaking the unspeakable. Wine between Science and Aesthetics, May 2010, Bergen, Norway. ⟨hal-00724372⟩
  • Isabel Urdapilleta, Aurélie Docteur, Dominique Valentin, Carine Defrance, J. Raison. Explicit memory for high and low caloric food words in obese dieters and normal weight females.. EABCT-2010, XL Congress of European Association for Behavioural & Cognitive Therapies., Oct 2010, Milan, Italy. ⟨hal-00715052⟩
  • Dominique Valentin. Integration of cognitive science in sensory evaluation. Food Innovation Asia Conference 2009. The International Food Conference, Jun 2009, Bangkok, Thailand. ⟨hal-00782760⟩
  • 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⟩
  • Dominique Valentin. Cross cultural aspect of wine representation and wine tasting. The 2nd Franco-Norwegian Philosophy of Wine Seminar, Nov 2009, Paris, France. ⟨hal-00782757⟩
  • Angela Sutan, C. Coquillat, F. Galia, B. Sirot, P. Sonier, et al.. Drinking beer in consonant and dissonant contexts: an experiment. The 16th Congress Oenometrics, May 2009, Namur, Belgium. ⟨hal-00782774⟩
  • Bruno Patris, Bao Do Vinh, Dh Nguyen, Dominique Valentin. Food habit and taste perception: a North and South Vietnam comparative study.. ECRO 2009, Sep 2009, Cagliari, Italy. ⟨hal-00421064⟩
  • Benoist Schaal, Dominique Valentin. Fonctions psychobiologiques et éducabilité de l'olfaction. Handicap et sensorialité: olfaction, mémoire et apprentissages, Jan 2009, France. ⟨hal-00335143⟩
  • Dominique Valentin. Science et rite de dégustation du vin. Vignes et Vins au Vietnam: Potentialités et Avenir, Jun 2008, Hanoi, Vietnam. ⟨hal-00281228⟩
  • Eva Campo, Bao Do Vinh, V. Ferreira, Dominique Valentin. Sensory properties of a set of commercial spanish monovarietal young white wines. A study using sorting task. Lists of terms and frequency of citation.. Conférence Internationale WAC 2008, Mar 2008, Beaune, France. ⟨hal-00282366⟩
  • Bao Do Vinh, Bruno Patris, Dominique Valentin. Using Questionnaire to Study the New Culture of Wine in Vietnam; Comparaison Versus France.. European Association of wine economics, May 2008, France. ⟨hal-00282370⟩
  • Bao Do Vinh, Bruno Patris, Dominique Valentin. Perception du vin dans la culture vietnamienne : une comparaison interculturelle. 6èmes Journées du SENSOLIER, Oct 2008, Paris, France. ⟨hal-00324605⟩
  • Bao Do Vinh, Bruno Patris, Dominique Valentin. Comment perçoit-on le vin dans un pays nouveau consommateur en référence à un pays ayant une tradition vinicole: Vietnam versus France. Forum des Jeunes Chercheurs, Jun 2007, Dijon, France. ⟨hal-00160906⟩
  • Gilles Sicard, C. Astic, C. Amat, N. Buonviso, Gérard Coureaud, et al.. Un modèle prédisposé d'induction de l'apprentissage chez le jeune mammifère: analyses éthologiques, neurophysiologiques et computationnelles. Colloque de l'ACI Neurosciences Intégratives et Computationnelles, Jun 2007, Paris, France. ⟨hal-00160901⟩
  • 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, 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⟩
  • Bruno Patris, Vanda Gufoni, Sylvie Chollet, Dominique Valentin. Impact of training on strategies to realize a beer sorting task: behavioral and verbal assessments. Spise 2007, 2007, Ho chi minh, Vietnam. ⟨hal-00149116⟩
  • Jordi Ballester, Bruno Patris, Dominique Valentin, R. Symoneaux. Experts ad novices olfactory categorizations in wine: differences and similitaries. 2006, pp.E104. ⟨hal-00135291⟩
  • Jordi Ballester, Bruno Patris, Dominique Valentin. Vin et expertise: le rôle du cépage dans l'organisation des connaissances. Les expertises sensorielles: nature et acquisition, 2006, Paris, France. ⟨hal-00110928⟩
  • Dominique Valentin, Christelle Chrea. Why do some people dislike cheese ? The effect of culture on consumer food perception and preference. Proceedings of the first Chinese sensory evaluation conference, 2006, Hangzou, China. ⟨hal-00095231⟩
  • Jordi Ballester, Bruno Patris, R. Symoneaux, R. Bogdanova, V. Angelova, et al.. Typicality of varietal wine aromas: Chardonnays vs. Melon de Bourgogne. Bacchus in Bourgogne International Wine Conference, Nov 2005, Dijon, France. ⟨hal-00135295⟩
  • 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⟩

Poster communications6 documents

  • Maud Lelievre-Desmas, S. Suwonsichon, W. Chantrapornchai, A. Sea-Eaw, Dominique Valentin, et al.. Do spices have the same odor on the other side of world ? effect of culture on spice odor perception. SPISE - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam. ⟨hal-02176334⟩
  • Purificación Fernandez-Zurbano, Blanca Lacau, Cristina Barón, Dominique Valentin, José-Miguel Avizcuri, et al.. Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology. Macromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland. ⟨hal-02177174⟩
  • Carole Honoré-Chedozeau, Sylvie Chollet, Jordi Ballester, Maud Lelievre-Desmas, Bertrand Chatelet, et al.. Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception ?. 11th Pangborn Sensory Science Symposium, Aug 2015, Gothenburg, Switzerland. ⟨hal-02177720⟩
  • Maria-Pilar Saenz Navajas, José-Miguel Avizcuri, José Federico Echávarri, Vicente Ferreira, Purificación Fernandez-Zurbano, et al.. Understanding intrinsic quality assessment of red wines by experts. 6th European Conference on Sensory and Consumer Research, Sep 2014, Copenhague, Denmark. ⟨hal-02178140⟩
  • M. Gonzales, José-Miguel Avizcuri, Maria-Pilar Saenz Navajas, M. Dizzy, Purificación Fernández-Zurbano, et al.. Sensory attributes of Rioja red wines and their relationship with quality perception of consumers. International Conference Series on Wine Active Compounds (WAC2014), Mar 2014, Beaune, France. 2014. ⟨hal-02179661⟩
  • Christelle Pêcher, Dominique Valentin, Amélie Pecourt. Identifying drivers of consumers' choice to develop new cooking devices. SPISE 2012: Taste and think, Jul 2012, Ho Chi Minh City, Vietnam. 164 p., 2012. ⟨hal-01593935⟩

Books2 documents

  • Hervé Abdi, Betty Edelman, Dominique Valentin, W. Jay Dowling. Experimental design and analysis for psychology. Oxford University Press, pp.538, 2009. ⟨hal-00372213⟩
  • Hervé Abdi, Dominique Valentin. Mathématiques pour les sciences cognitives. Presse Universitaire de France, pp.357, 2006. ⟨hal-00086948⟩

Other publications1 document