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dominique valentin
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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.
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Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais winesFood Quality and Preference, 2017, 57, pp.17 - 31. ⟨10.1016/j.foodqual.2016.11.008⟩
Article dans une revue
hal-01490563v1
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Becoming a beer expert: Is simple exposure with feedback sufficient to learn beer categories?Acta Psychologica, 2015, 161, pp.95-103. ⟨10.1016/j.actpsy.2015.08.003⟩
Article dans une revue
hal-01233897v1
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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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