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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.
Publications
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How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniardsFood Quality and Preference, 2022, 95, pp.104344. ⟨10.1016/j.foodqual.2021.104344⟩
Article dans une revue
hal-03363922v1
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Oxidation in wine: Does expertise influence the perception?LWT - Food Science and Technology, 2019, 116, pp.108511. ⟨10.1016/j.lwt.2019.108511⟩
Article dans une revue
hal-02296497v1
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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, 2016, 87, pp.152 - 160. ⟨10.1016/j.foodres.2016.07.004⟩
Article dans une revue
hal-01400209v1
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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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