- 1
- 1
dominique valentin
2
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
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 2
- 2
- 2
- 1
- 1
- 1
- 1
- 2
- 2
- 1
- 1
- 1
- 1
Sensory and chemical drivers of wine minerality aroma: An application to Chablis winesFood Chemistry, 2017, 230, pp.553 - 562. ⟨10.1016/j.foodchem.2017.03.036⟩
Article dans une revue
hal-01534996v1
|
|
Structural approach of social representation: Application to the concept of wine minerality in experts and consumersFood Quality and Preference, 2015, 46, pp.166-172. ⟨10.1016/j.foodqual.2015.07.019⟩
Article dans une revue
hal-01220061v1
|