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dominique valentin
265
Documents
Identifiants chercheurs
- dominique-valentin
- IdRef : 090168828
- 0000-0003-0243-7970
- Google Scholar : https://scholar.google.fr/citations?hl=fr&user=4huXuwEAAAAJ&view_op=list_works&sortby=pubdate
Présentation
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.
Publications
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Rapid and Cost-Effective Methods for Wine Profiling: CATA/RATAWine Analysis and Testing Techniques, Springer US, pp.181-198, 2024, Methods and Protocols in Food Science, 978-1-0716-3650-3. ⟨10.1007/978-1-0716-3650-3_13⟩
Chapitre d'ouvrage
hal-04433644v1
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Perception and Representation: Sorting Task and Projective MappingConsumer Research Methods in Food Science, Springer US, pp.115-132, 2023, Methods and Protocols in Food Science, 978-1-0716-2999-4 (print) ; 978-1-0716-3000-6 (online). ⟨10.1007/978-1-0716-3000-6_7⟩
Chapitre d'ouvrage
hal-04080879v1
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Chapter 11. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continuesSensory Analysis for the Development of Meat Products, Elsevier, pp.181-196, 2022, 9780128228326. ⟨10.1016/B978-0-12-822832-6.00013-8⟩
Chapitre d'ouvrage
hal-03575175v1
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Rice cooking and sensory qualityRice Chemistry and Technology, AACC International Press, pp.385-426, 2019, 978-0-12-811508-4. ⟨10.1016/b978-0-12-811508-4.00012-5⟩
Chapitre d'ouvrage
hal-02174487v1
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Méthodes descriptives alternativesCarlos 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-03695284v1
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Chapter 5 - Using Ethnography in Consumer ResearchMethods in Consumer Research, Volume 1 - New Approaches to Classic Methods, 1ère ed., Elsevier, pp.103-123, 2018, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-102089-0. ⟨10.1016/B978-0-08-102089-0.00005-4⟩
Chapitre d'ouvrage
hal-02176273v1
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Chapter 15 - Projective Mapping and Sorting TasksDescriptive Analysis in Sensory Evaluation, John Wiley & Sons Ltd., pp.535-559, 2018, 9780470671399. ⟨10.1002/9781118991657.ch15⟩
Chapitre d'ouvrage
hal-02177527v1
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Sensory evaluation-profiling and preferencesThe Craft and Science of Coffee, Elsevier Academic Press Inc., 556 p., 2017, 978-0-12-803558-0 978-0-12-803520-7. ⟨10.1016/B978-0-12-803520-7.00018-9⟩
Chapitre d'ouvrage
hal-02791531v1
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Chapter 18 - Sensory Evaluation—Profiling and PreferencesThe Craft and Science of Coffee, Elsevier, pp.419-456, 2017, 978-0-12-803520-7
Chapitre d'ouvrage
hal-02176311v1
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Wine Quality Perception: A Sensory Point of ViewVictoria Moreno-Arribas; Begoña Bartolomé Suáldea. Wine Safety, Consumer Preference, and Human Health, Chapitre 6, Springer International Publishing, 2016, 978-3-319-24514-0. ⟨10.1007/978-3-319-24514-0_6⟩
Chapitre d'ouvrage
hal-01493445v1
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Mechanisms involved in the control of feeding behavior in relation to food flavorFlavor: 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⟩
Chapitre d'ouvrage
hal-01512059v1
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Free sorting taskNovel Techniques in Sensory Characterization and Consumer Profiling, CRC Press, 2014, 978-1-4665-6630-9. ⟨10.1201/b16853-9⟩
Chapitre d'ouvrage
hal-01182875v1
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Sensory attributes of Rioja red wines and their relationship with quality perceptionWine Active Compounds: Abstracts : International Conference WAC 2014, 26-28 March 2014, Beaune, France : Abstracts, Office International de la Vigne et du Vin (OIV), 2014, Wine Active Compounds: Abstracts : International Conference WAC 2014, 26-28 March 2014, Beaune, France : Abstracts
Chapitre d'ouvrage
hal-01298397v1
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Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red winesWine: 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
Chapitre d'ouvrage
hal-01249246v1
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How can we communicate sensory characteristics of food in different languages and cultures? The case study of cooked riseProceedings of SPISE 2012, Vietnam National University & HoChiMinh City Publishing House, 2012
Chapitre d'ouvrage
hal-01182824v1
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Spécificité des réceptions et descriptions sensorielles : approche du consommateurVignes, vins : jeux et enjeux de la diversité, Centre Georges Chevrier, 344 p., 2012, 978-2-918173-12-0
Chapitre d'ouvrage
hal-01298396v1
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Chapter 7 - Sensory interactions in wine: effect of nonvolatile molecules on wine aroma and volatiles on Taste/Astringency perceptionThe Sense of Taste, Nova Science Publishers, Inc., 2012, 978-2-61209-748-0
Chapitre d'ouvrage
hal-02177995v1
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Le goût du vin : sciences et sensorialitéDes hommes et du vin : le vin patrimoine et marqueur d'identité culturelle : actes des 4es Rencontres du Clos-Vougeot, 2010, Centre Georges Chevrier, 2011
Chapitre d'ouvrage
hal-02806934v1
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La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatileVino e territorio, Tipicita del vino e gusti del consumatore, FrancoAngeli, pp.73-80, 2010
Chapitre d'ouvrage
hal-00714432v1
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DISTATIS: the analysis of multiple distance matricesN.J. Salkind. Encyclopedia of Measurement and Statistics, Sage, 2006
Chapitre d'ouvrage
hal-00095232v1
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Taste-odour interactions in sweet taste perceptionSpillane. Optimising sweet taste in foods, Woodhead publishing Limited, 2006
Chapitre d'ouvrage
hal-00095237v1
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Taste-odour interactions in sweet taste perceptionOptimising sweet taste in foods, CRC Press, pp.66-81, 2006
Chapitre d'ouvrage
hal-00095150v1
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Testing odor memory : incidental versus intentional learning, implicit versus explicit memoryOlfaction, taste, and cognition, Cambridge University Press, 2002, 0-521-79058-1
Chapitre d'ouvrage
hal-02831574v1
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Inter-individual differences in wine tasting: the case of dimethylsufideSPISE 2018: The sixth international symposium in Sensory Evaluation, Sep 2018, Athens, Greece
Communication dans un congrès
hal-03693139v1
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Key drivers of wine appreciation and consumption: A cognitive perspectiveInternational Congress on Grapevine and Wine Sciences, Nov 2018, La Rioja, Spain. 1 p
Communication dans un congrès
hal-02786042v1
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Does familiarity affect French and South African shiraz experts’ perception and communication on shiraz wines?4. Wine Active Compounds international conference, Mar 2017, Beaune, France
Communication dans un congrès
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Wine discrimination in early-blind individuals39. annual meeting - association for chemoreception sciences (AChemS), Apr 2017, Bonita Springs, France. pp.1
Communication dans un congrès
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Developing sustainable food: the role of consumer liking in optimization of pea yogurtSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02795062v1
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Modulation of bitterness by aroma: cross modal interactions in red wineSeventh European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France
Communication dans un congrès
hal-02177453v1
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Modulation of bitterness by aroma: cross modal interactions in red wine7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France
Communication dans un congrès
hal-02795058v1
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How to measure the drinking experience of beer to drive new product developmentSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. 126 p
Communication dans un congrès
hal-02740835v1
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Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France
Communication dans un congrès
hal-02795063v1
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How to measure the drinking experience of beer to drive new product developmentSPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02176443v1
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Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrientsSPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02176519v1
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Chemosensory approach for understanding the green, aggressive and hard character of red wines67. ASEV National Conference, Jun 2016, Monterey, United States
Communication dans un congrès
hal-02795064v1
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Novel contribution to the study of mouth-feel properties in winesMacromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland
Communication dans un congrès
hal-02795057v1
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Novel contribution to the study of mouth-feel properties in winesMacromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland
Communication dans un congrès
hal-02177157v1
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Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrientsSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02795061v1
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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
Communication dans un congrès
hal-02177457v1
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From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer tasteSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02795229v1
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The evocative notion of minerality in wine: Sensorial reality or smart marketing3. International conference Wine Active Compounds 2014, Université de Bourgogne (UB). Dijon, FRA. Office International de la Vigne et du Vin (OIV)., Mar 2014, Beaune, France
Communication dans un congrès
hal-01265974v1
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Variation des comportements et des perceptions des consommateurs face à un même produit : étude de cas9.congrès international Goût nutrition santé, 2014, Dijon, France
Communication dans un congrès
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Cross-cultural differences in consumer quality perception of rice4. international symposium: From sensory to quality, What can sensory evaluation bring to quality control?, Jul 2014, Ho Chi Minh City, Vietnam. 132 p
Communication dans un congrès
hal-02741025v1
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Cross-cultural differences in consumer quality perception of riceSPISE Proceedings. From sensory to quality, What can sensory evaluation bring to quality control ?, Jul 2014, Ho Chi Minh City, Vietnam. pp.71-78
Communication dans un congrès
hal-02179708v1
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Relationship between the non-volatile composition and the in-mouth quality in red winesWine Active Compounds 2014 International Conference, Mar 2014, Beaune, France. 1 p
Communication dans un congrès
hal-01256482v1
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Screening of lactic acid bacteria for fermentation of a mix of cow and pea proteinVitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p
Communication dans un congrès
hal-01593951v1
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Bilingual panels: a tool to evaluate the role of language in descriptive tasks10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p
Communication dans un congrès
hal-01123264v1
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The sensory drivers of wine quality and the sensoactive chemicals behind it: a sensometabolomic approach17. EuroFoodChem, May 2013, Istanbul, Turkey
Communication dans un congrès
hal-02806859v1
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The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approachEUROFOODCHEM XVII, May 2013, Istanbul, Turkey
Communication dans un congrès
hal-02180186v1
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Paradox between malnutrition and nutritional richness of foods in Madagascar: the example of Moringa oleifera8th International congress Taste, Nutrition, Health, Mar 2013, Dijon, France. 1 p
Communication dans un congrès
hal-00865877v1
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Wine and touch: preliminary data6. franco-norwegian philosophy of Wine seminar, 2013, Paris, France
Communication dans un congrès
hal-01123167v1
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Perceived minerality of white wines by wine experts: Sensory versus declarative approaches10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p
Communication dans un congrès
hal-01572167v1
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Question on ipm: A case study on lemon juiceSPISE 2012: Taste and think, Jul 2012, Ho Chi Minh City, Vietnam. 147 p
Communication dans un congrès
hal-02746146v1
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Food choice factors in developing countries: The case of Madagascar5th European Conference on Sensory and Consumer Research, Sep 2012, Bern, Switzerland
Communication dans un congrès
hal-00866211v1
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Cultural influences on the beliefs about nutritional value of ricethe 5. european conference on Sensory and consumer research, Sep 2012, Bern, Switzerland. 1 p
Communication dans un congrès
hal-01571566v1
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Question on ipm: A case study on lemon juiceSPISE 2012 - 3rd International Symposium: Integration Sensory Evaluation into Product Development: an Asian Perspective, Jul 2012, Ho Chi Minh City, Vietnam
Communication dans un congrès
hal-02180530v1
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"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
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Putting wines into words: A great challenge for wine tastersWINETECH & DVO, 2012, Stellenbosch, South Africa
Communication dans un congrès
hal-01123166v1
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Integrating sensory evaluation into product development: An asian perspective3. symposium international, 2012, Ho Chi Minh, Vietnam
Communication dans un congrès
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Are wine categories convex? A preliminary study on white and red wine categoriesWine Active Compounds 2011 International Conference, Mar 2011, Beaune, France. 1 p
Communication dans un congrès
hal-01511992v1
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Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
Communication dans un congrès
hal-01593938v1
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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
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Are wine categories convex? A preliminary study on white and red wine categoriesWine Active Compounds 2008 International Conference, Mar 2011, Beaune, France
Communication dans un congrès
hal-00745731v1
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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
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How does culture affects the belief on rice cooking? Cross cultural study among Korea, Japan, Thailand and France9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
Communication dans un congrès
hal-01593937v1
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A comparison of wine drinking behaviours in young adults in the UK and France6. International conference of the Academy of wine business research (AWBR), Jun 2011, Bordeaux, France. 1 p
Communication dans un congrès
hal-02806180v1
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Sensory evaluation and wine perception3. international symposium on Tropical wine, 2011, Chiang Mai, Thailand
Communication dans un congrès
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Wine expertise and languageLondon philosophy institute symposium "expertise and wines", 2011, Paris, France
Communication dans un congrès
hal-01123149v1
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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
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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
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Can we speak of food-related thoughts inhibition in obesity and restraint eating?9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
Communication dans un congrès
hal-01594070v1
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Wine quality: A sensory point of viewOeno2011, Jun 2011, Bordeaux, France
Communication dans un congrès
hal-00745726v1
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Are wine categories convex? A preliminary study on white and red wine categoriesProceedings of the WAC2011 International Conference, Mar 2011, Beaune, France. 362 p
Communication dans un congrès
hal-01256485v1
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Le goût du vin : sciences et sensorialité4e rencontres du clos Vougeot. Des hommes et du vin : le vin patrimoine et marqueur d'identité culturelle, Oct 2010, Morey-saint-Denis, France
Communication dans un congrès
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Wine language: Speaking the unspeakableWine between Science and Aesthetics, May 2010, Bergen, Norway
Communication dans un congrès
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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
Communication dans un congrès
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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
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Integration of cognitive science in sensory evaluationFood Innovation Asia Conference 2009. The International Food Conference, Jun 2009, Bangkok, Thailand
Communication dans un congrès
hal-00782760v1
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Sensory space of typical Chardonnay wines and its relation to volatile compositionThe 21. Entretiens Lallemand “Sensory development of cool-climate varietals during wine fermentation”, Apr 2009, Geisenheim, United Kingdom
Communication dans un congrès
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Fonctions psychobiologiques et éducabilité de l'olfactionHandicap et sensorialité: olfaction, mémoire et apprentissages, Jan 2009, France
Communication dans un congrès
hal-00335143v1
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Food habit and taste perception: a North and South Vietnam comparative study.ECRO 2009, Sep 2009, Cagliari, Italy
Communication dans un congrès
hal-00421064v1
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Sensory space of typical Chardonnay wines and its relation to volatile composition8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 23 p
Communication dans un congrès
hal-02820342v1
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Cross cultural aspect of wine representation and wine tastingThe 2nd Franco-Norwegian Philosophy of Wine Seminar, Nov 2009, Paris, France
Communication dans un congrès
hal-00782757v1
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Drinking beer in consonant and dissonant contexts: an experimentThe 16th Congress Oenometrics, May 2009, Namur, Belgium
Communication dans un congrès
hal-00782774v1
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Science et rite de dégustation du vinVignes et Vins au Vietnam: Potentialités et Avenir, Jun 2008, Hanoi, Vietnam
Communication dans un congrès
hal-00281228v1
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Carbon dioxide in effervescent wines: influence on descriptive analysis, discrimination and consumer likingProceedings of the WAC2008 International Conference, Mar 2008, Beaune, France
Communication dans un congrès
hal-02757239v1
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Perception du vin dans la culture vietnamienne : une comparaison interculturelle6èmes Journées du SENSOLIER, Oct 2008, Paris, France
Communication dans un congrès
hal-00324605v1
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Using Questionnaire to Study the New Culture of Wine in Vietnam; Comparaison Versus France.European Association of wine economics, May 2008, France
Communication dans un congrès
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Construction de l'image olfactive propre à la typicité des vins issus du cépage Chardonnay et ses liens avec la composition en composés volatilsSimposio Internazionale : Tipicita del Vino e Preferenze del Consumatore. Esperienze a confronto, Oct 2008, Casteggio, Pavia, Italie
Communication dans un congrès
hal-04186790v1
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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
Communication dans un congrès
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Impact of training on strategies to realize a beer sorting task: behavioral and verbal assessmentsSpise 2007, 2007, Ho chi minh, Vietnam
Communication dans un congrès
hal-00149116v1
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Comment perçoit-on le vin dans un pays nouveau consommateur en référence à un pays ayant une tradition vinicole: Vietnam versus FranceForum des Jeunes Chercheurs, Jun 2007, Dijon, France
Communication dans un congrès
hal-00160906v1
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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
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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
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Vins issus du cépage Chardonnay : espaces sensoriel et aromatique8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. pp.751-753
Communication dans un congrès
hal-04187495v1
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Un modèle prédisposé d'induction de l'apprentissage chez le jeune mammifère: analyses éthologiques, neurophysiologiques et computationnellesColloque de l'ACI Neurosciences Intégratives et Computationnelles, Jun 2007, Paris, France
Communication dans un congrès
hal-00160901v1
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Vin et expertise: le rôle du cépage dans l'organisation des connaissancesLes expertises sensorielles: nature et acquisition, 2006, Paris, France
Communication dans un congrès
hal-00110928v1
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Experts ad novices olfactory categorizations in wine: differences and similitariesinconnu., 2006, pp.E104
Communication dans un congrès
hal-00135291v1
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Why do some people dislike cheese ? The effect of culture on consumer food perception and preferenceProceedings of the first Chinese sensory evaluation conference, 2006, Hangzou, China
Communication dans un congrès
hal-00095231v1
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Typicality of varietal wine aromas: Chardonnays vs. Melon de BourgogneBacchus in Bourgogne International Wine Conference, Nov 2005, Dijon, France
Communication dans un congrès
hal-00135295v1
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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
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Culture and odor categorization : agreement between cultures depends upon the odors5. Rose Marie Pangborn Sensory Science Symposium, Jul 2003, Boston, United States
Communication dans un congrès
hal-02827819v1
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Wines for tomorrow: what is the potential consumer acceptability?Poster de conférence hal-04207013v1 |
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The crispy cricket - Attitudes and tradition in insect consumptionPoster de conférence hal-04207032v1 |
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IDOSUSCON: IDentifying and understanding Obstacles to SUStainable food CONsumption with meat substitutes as a case studyEuroSense 2022: 10. European Conference on Sensory and Consumer Research, Sep 2022, Turku, Finland. , 2022
Poster de conférence
hal-04013727v1
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Combining polarized sensory positionning and pivot profile© : what can we expect for wines ?13th Pangborn Sensory Science Symposium, Jul 2019, Edinburgh, United Kingdom
Poster de conférence
hal-02296516v1
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Food for women, food for man: Exploring the role of food gender stereotype on the liking, description and sensory acceptance13th Pangborn Sensory Science Symposium, Jul 2019, Edinburgh, United Kingdom
Poster de conférence
hal-02296540v1
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Structure, content and collective anchorage of social representations: Disclosing the imaginary around wines from traditional and non-traditional wine countriesSLACA 2019 - 13e Symposium latino-américain sur les sciences alimentaires, Nov 2019, Campinas, Brazil
Poster de conférence
hal-02466445v1
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Check-all-that apply (cata), rate-all-that apply (rata) and napping® as tools for discriminating reductive off-odors in wines4. Wine Active Compounds international conference, Mar 2017, Beaune, France. Proceedings of the 4. Wine Active Compounds (WAC) international conference. ⟨10.13140/RG.2.2.29974.75841⟩
Poster de conférence
hal-03665330v1
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Do spices have the same odor on the other side of world ? effect of culture on spice odor perceptionSPISE - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Poster de conférence
hal-02176334v1
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Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodologyMacromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland. 1 p., 2016
Poster de conférence
hal-02795060v1
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Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodologyMacromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland
Poster de conférence
hal-02177174v1
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Do spices have the same odor on the other side of world? Effect of culture on spice odor perceptionSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. 1 p., 2016
Poster de conférence
hal-02795231v1
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Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception?11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p., 2015
Poster de conférence
hal-02795236v1
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Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception ?11th Pangborn Sensory Science Symposium, Aug 2015, Gothenburg, Switzerland
Poster de conférence
hal-02177720v1
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Understanding intrinsic quality assessment of red wines by experts6th European Conference on Sensory and Consumer Research, Sep 2014, Copenhague, Denmark
Poster de conférence
hal-02178140v1
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Understanding intrinsic quality assessment of red wines by experts6. european conference on sensory and consumer research (eurosense), Sep 2014, Copenhague, Denmark. , 1 p., 2014
Poster de conférence
hal-02795237v1
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Sensory acceptability of cassava snacks nutritionally enriched on Moringa oleifera leaf powder among children from low-income households in MadagascarPoster de conférence hal-02800320v1 |
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Sensory attributes of Rioja red wines and their relationship with quality perception of consumersInternational Conference Series on Wine Active Compounds (WAC2014), Mar 2014, Beaune, France. 2014
Poster de conférence
hal-02179661v1
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Identifying drivers of consumers' choice to develop new cooking devicesSPISE 2012: Taste and think, Jul 2012, Ho Chi Minh City, Vietnam. , 164 p., 2012, Proceedings of SPISE 2012
Poster de conférence
hal-01593935v1
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Food choice factors in developing countries: The case of Madagascar5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland. , 1 p., 2012
Poster de conférence
hal-02807548v1
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Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland. , 1 p., 2012
Poster de conférence
hal-02806879v1
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Sensodist: Remote differences tests through internet8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. pp.P2.3.23, 2009, Book of abstracts
Poster de conférence
hal-03329781v1
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Perfume memorability: The role of emotions and familiarity8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. pp.P1 .2.15, 2009, Book of abstracts
Poster de conférence
hal-03838436v1
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Time stability of Chardonnay wines sensory space30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hungary
Poster de conférence
hal-04187929v1
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Chardonnay wines: Sensory and Physico-chemical spaces8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. 2007
Poster de conférence
hal-04186925v1
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Intemporalité de l’espace sensoriel propre aux vins issus du cépage Chardonnay30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hongrie
Poster de conférence
hal-04187824v1
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Physico-Chemical investigations related to the odor quality of Chardonnay wines7. Pangborn sensory science symposium, Aug 2007, Minneapolis, United States
Poster de conférence
hal-04186885v1
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Arôme du vin : de la physico-chimie des composés clés à la perception et aux représentationsJournée d'animation scientifique de l'Institut Federateur de Recherche n°92, Jun 2006, Dijon, France
Poster de conférence
hal-04180285v1
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Experimental design and analysis for psychologyOxford University Press, 560 p., 2009, 978-0199299881
Ouvrages
hal-00372213v1
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Mathématiques pour les sciences cognitives : avec des applications aux réseaux de neurones, au traitement du signal, à l'imagerie cérébrale et à la statistiquePresse Universitaire de France, 368 p., 2006, 9782706112913
Ouvrages
hal-00086948v1
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Championnat du monde des œufs en meurette2021
Autre publication scientifique
hal-03686347v1
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La valise du chercheur2021
Autre publication scientifique
hal-03686197v1
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VIVO! "Le Goût du Nouveau Monde" : conférences gourmandes du CSGA au Musée Magnin2018, 2 p
Autre publication scientifique
hal-02788436v1
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Conférences Gourmandes : le Goût du Nouveau Monde, Dijon (France)2018
Autre publication scientifique
hal-03693539v1
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The role of emotions in the memory of products: The case of perfume2016
Autre publication scientifique
hal-03692253v1
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Understanding quality and choice2016
Autre publication scientifique
hal-03692247v1
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The variation of consumer behaviours and perceptions concerning the same product: a case study by an expert2014
Autre publication scientifique
hal-02796266v1
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Congrès Spise 20072007
Autre publication scientifique
hal-00162156v1
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