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dominique valentin
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Documents
Identifiants chercheurs
dominique-valentin- IdRef : 090168828
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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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Moringa Oleifera supplemented biscuits: Nutritional values and consumer segmentationSouth African Journal of Botany, 2021, 138, pp.406-414. ⟨10.1016/j.sajb.2021.01.017⟩
Article dans une revue
hal-03187745v1
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Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial propertiesLWT - Food Science and Technology, 2016, 69, pp.430-437. ⟨10.1016/j.lwt.2016.01.060⟩
Article dans une revue
hal-01396424v1
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Sensory evaluation as a tool in assessing the quality of new fermented productsScience and Technology Development Journal, 2014, 17 (3), pp.63-71. ⟨10.32508/stdj.v17i3.1501⟩
Article dans une revue
hal-02178049v1
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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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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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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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