Gaëlle Arvisenet

Enseignante-chercheuse

Documents

Affiliations actuelles

106335

Identifiants chercheurs

gaelle-arvisenet
IdRef : 060739533
0000-0001-7994-5610

Présentation

Publications

	Traffic-light front-of-pack environmental labelling across food categories triggers more environmentally friendly food choices: a randomised controlled trial in virtual reality supermarket Laura Arrazat , Stephanie Chambaron , Gaëlle Arvisenet , Isabelle Goisbault , Jean-Christophe Charrier International Journal of Behavioral Nutrition and Physical Activity, 2023, 20 (1), pp.7. ⟨10.1186/s12966-023-01410-8⟩ Article dans une revue hal-03982253v1
	European consumers’ beliefs about the main pillars of the sustainability: a comparison between wild and farmed fish Laura López-Mas , Anna Claret , Gaëlle Arvisenet , Roser Romero del Castillo , Zein Kallas Aquaculture International, 2023, ⟨10.1007/s10499-023-01070-2⟩ Article dans une revue hal-03999364v1
	Consumer Attitudes toward Pulses: Measuring the Implicit Juliana Melendrez-Ruiz , Gaëlle Arvisenet , Marie Dubot , Laurence Dujourdy , Stéphanie Chambaron Nutrients, 2023, 15 (11), pp.2608. ⟨10.3390/nu15112608⟩ Article dans une revue hal-04117034v1
	Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components Valentin Drigon , Lena Nicolle , Fanny Guyomarc'H , Valérie Gagnaire , Gaëlle Arvisenet International Journal of Gastronomy and Food Science, 2023, 32, pp.100725. ⟨10.1016/j.ijgfs.2023.100725⟩ Article dans une revue hal-04083224v1
	Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods. Paula Varela , Gaëlle Arvisenet , Antje Gonera , Kristine Myhrer , Viridiana Fifi Appetite, 2022, 169, pp.105793. ⟨10.1016/j.appet.2021.105793⟩ Article dans une revue hal-03426927v1
	Using CATA tests to capture consumers’ mental representations elicited by images of pulse-based food products with different levels of processing Juliana Melendrez-Ruiz , Stephanie Chambaron , Erick Saldaña , Sandrine Monnery-Patris , Gaëlle Arvisenet Appetite, 2022, 170, pp.105887. ⟨10.1016/j.appet.2021.105887⟩ Article dans une revue hal-03513882v1
	How protein containing foods are represented in memory? A categorization study Sylvie Chollet , Coraline Sénécal , Laura Woelki , Adeline Cortesi , Viridiana Fifi Food Quality and Preference, 2022, 96, pp.104381. ⟨10.1016/j.foodqual.2021.104381⟩ Article dans une revue hal-03349648v1
	“You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarket? Juliana Melendrez-Ruiz , Laurence Dujourdy , Isabelle Goisbault , Jean-Christophe Charrier , Kevin Pagnat Food Quality and Preference, 2022, 98, pp.104510. ⟨10.1016/j.foodqual.2021.104510⟩ Article dans une revue hal-03525978v1
	Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits Fanny Guyomarc'H , Gaëlle Arvisenet , Said Bouhallab , Fanny Canon , Stéphanie-Marie Deutsch Trends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩ Article dans une revue hal-03099687v1
	An exploratory study combining eye-tracking and virtual reality: Are pulses good “eye-catchers” in virtual supermarket shelves? Juliana Melendrez-Ruiz , Isabelle Goisbault , Jean-Christophe Charrier , Kevin Pagnat , Laurence Dujourdy Frontiers in Virtual Reality, 2021, 2, pp.1-12. ⟨10.3389/frvir.2021.655273⟩ Article dans une revue hal-03299093v1
	Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses Juliana Melendrez-Ruiz , Anna Claret , Stephanie Chambaron , Gaëlle Arvisenet , Luis Guerrero Food Quality and Preference, 2021, 92, pp.104188. ⟨10.1016/j.foodqual.2021.104188⟩ Article dans une revue hal-03144340v1
	Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals? Juliana Melendrez-Ruiz , Gaëlle Arvisenet , Vincent Laugel , Stephanie Chambaron , Sandrine Monnery-Patris Foods, 2020, 9 (2), pp.147. ⟨10.3390/foods9020147⟩ Article dans une revue hal-02499438v1
	Peer-Reviewed Literature on Grain Legume Species in the WoS (1980–2018): A Comparative Analysis of Soybean and Pulses Marie-Benoît Magrini , Guillaume Cabanac , Matteo Lascialfari , Gaël Plumecocq , Marie-Josèphe Amiot Sustainability, 2019, 11 (23), pp.6833. ⟨10.3390/su11236833⟩ Article dans une revue hal-02416411v1
	A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach Juliana Melendrez Ruiz , Stephanie Chambaron , Quentin Buatois , Sandrine Monnery-Patris , Gaëlle Arvisenet Food Research International, 2019, 123, pp.790-800. ⟨10.1016/j.foodres.2019.06.004⟩ Article dans une revue hal-02153108v1
	French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches Juliana Melendrez Ruiz , Quentin Buatois , Stephanie Chambaron , Sandrine Monnery-Patris , Gaëlle Arvisenet Appetite, 2019, 141 (1), pp.1-12. ⟨10.1016/j.appet.2019.06.003⟩ Article dans une revue hal-02164325v1
	Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines Gaëlle Arvisenet , Jordi Ballester , Charfedinne Ayed , Etienne Semon Sémon , Isabelle Andriot Food Quality and Preference, 2019, 71 (January 2019), pp.172-180. ⟨10.1016/j.foodqual.2018.07.001⟩ Article dans une revue hal-02194783v1
	Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma Etienne Semon , Gaëlle Arvisenet , Elisabeth Guichard , Jean-Luc Le Quéré Journal of Mass Spectrometry, 2018, 53 (1), pp.65 - 77. ⟨10.1002/jms.4036⟩ Article dans une revue hal-01708361v1
	Taste-aroma interaction in model wines: Effect of training and expertise Gaëlle Arvisenet , Elisabeth Guichard , Jordi Ballester Food Quality and Preference, 2016, 52, pp.211 - 221. ⟨10.1016/j.foodqual.2016.05.001⟩ Article dans une revue hal-01384642v1
	Influence of cider-making process parameters on the odourant volatile composition of hard ciders Angélique Villière , Gaëlle Arvisenet , Remi Bauduin , Jean-Michel Le Quéré , Thierry Serot Journal of the Institute of Brewing, 2015, 121 (1), pp.95 - 105. ⟨10.1002/jib.197⟩ Article dans une revue hal-01938604v1
	Role of languages in consumers' food description: contrasting malagasy and french descriptors of [i]Moringa oleifera[/i] leaf powder Vonimihaingo Ramaroson , Gaëlle Arvisenet , Dominique Valentin Journal of Sensory Studies, 2015, 30 (3), pp.181-194. ⟨10.1111/joss.12147⟩ Article dans une revue hal-01212571v1
	Emballage bois et contact alimentaire. Nature du bois et humidité, deux facteurs influençant la migration de composés du bois vers l’aliment Gaëlle Arvisenet , Florence Aviat Industries Alimentaires et Agricoles, 2015, pp.25-27 Article dans une revue hal-02633940v1
	How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test Vonimihaingo Ramaroson Rakotosamimanana , Dominique Valentin , Gaëlle Arvisenet Appetite, 2015, 95, pp.533-543. ⟨10.1016/j.appet.2015.08.011⟩ Article dans une revue hal-01230150v1
	Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet Food Research International, 2014, 57, pp.79-88. ⟨10.1016/j.foodres.2014.01.009⟩ Article dans une revue hal-01216257v1
	Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in Madagascar Vonimihaingo Ramaroson , Gaëlle Arvisenet , Dominique Valentin Appetite, 2014, 81, pp.67-75. ⟨10.1016/j.appet.2014.05.032⟩ Article dans une revue hal-01211997v1
	How can aroma–related cross–modal interactions be analysed? A review of current methodologies Pauline Poinot , Gaëlle Arvisenet , Jérôme Ledauphin , Jean-Luc Gaillard , Carole Prost Food Quality and Preference, 2013, 28 (1), pp.304-316. ⟨10.1016/j.foodqual.2012.10.007⟩ Article dans une revue hal-01184832v1
	The ‘Mouth to Nose Merging System’: A novel approach to study the impact of odour on other sensory perceptions Mathilde Charles , Pauline Poinot , Florence Texier , Gaëlle Arvisenet , Evelyne Vigneau Food Quality and Preference, 2013, 28 (1), pp.264-270. ⟨10.1016/j.foodqual.2012.10.003⟩ Article dans une revue hal-01184516v1
	Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC × GC–TOF-MS Angélique Villière , Gaëlle Arvisenet , Laurent Lethuaut , Carole Prost , Thierry Sérot Food Chemistry, 2012, 131 (4), pp.1561-1568. ⟨10.1016/j.foodchem.2011.10.008⟩ Article dans une revue hal-01184519v1
	Use of sense masking to study sensory modalities singly: Interest for the understanding of apple in-mouth perception Pauline Poinot , Gaëlle Arvisenet , Florence Texier , Laurent Lethuaut , Emira Mehinagic Food Quality and Preference, 2011, 22 (6), pp.573-580. ⟨10.1016/j.foodqual.2011.03.013⟩ Article dans une revue hal-01183011v1
	Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking Pauline Poinot , Gaëlle Arvisenet , Joëlle Grua-Priol , Catherine Fillonneau , Alain Le Bail Food Chemistry, 2010, 119 (4), pp.1474-1484. ⟨10.1016/j.foodchem.2009.09.029⟩ Article dans une revue hal-01179558v1
	Use of an artificial mouth to study bread aroma Pauline Poinot , Gaëlle Arvisenet , Joëlle Grua-Priol , Catherine Fillonneau , Carole Prost Food Research International, 2009, 42 (5-6), pp.717-726. ⟨10.1016/j.foodres.2009.02.020⟩ Article dans une revue hal-02194797v1
	Relationship between texture and pectin composition of two apple cultivars during storage Ludivine Billy , Emira Mehinagic , Gaëlle Royer , Catherine M.G.C. Renard , Gaëlle Arvisenet Postharvest Biology and Technology, 2008, 47 (3), pp.315-324. ⟨10.1016/j.postharvbio.2007.07.011⟩ Article dans une revue hal-02194860v1
	Effect of Apple Particle State on the Release of Volatile Compounds in a New Artificial Mouth Device Gaëlle Arvisenet , Ludivine Billy , Pauline Poinot , Évelyne Vigneau , Dominique Bertrand Journal of Agricultural and Food Chemistry, 2008, 56 (9), pp.3245-3253. ⟨10.1021/jf073145z⟩ Article dans une revue hal-02194844v1
	Influence of formulation and process on the aromatic profile and physical characteristics of bread Pauline Poinot , Gaëlle Arvisenet , Joëlle Grua-Priol , Dorothée Colas , Catherine Fillonneau Journal of Cereal Science, 2008, 48 (3), pp.686-697. ⟨10.1016/j.jcs.2008.03.002⟩ Article dans une revue hal-02194806v1
	Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts Pauline Poinot , Joëlle Grua-Priol , Gaëlle Arvisenet , Cécile Rannou , Alain Le-Bail Food Research International, 2007, 40 (9), pp.1170 - 1184. ⟨10.1016/j.foodres.2007.06.011⟩ Article dans une revue hal-01938237v1
	Influence of flavoring on the viscoelastic properties of starch gels during gelation and long-time retrogradation Jean-Michel Reparet , F. Moine , Gaëlle Arvisenet , Patricia Le Bail , Nathalie Cayot Journal of Texture Studies, 2006, 37 (5), pp.459-475. ⟨10.1111/j.1745-4603.2006.00063.x⟩ Article dans une revue hal-02194966v1
	Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices Gaëlle Arvisenet , Patricia Le Bail , Andrée Voilley , Nathalie Cayot Journal of Agricultural and Food Chemistry, 2002, 50, pp.7088-7093 Article dans une revue hal-02676215v1
	Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin Gaëlle Arvisenet , Andrée Voilley , Nathalie Cayot Journal of Agricultural and Food Chemistry, 2002, 50 (25), pp.7345-7349. ⟨10.1021/jf020532u⟩ Article dans une revue hal-02194996v1
	Influence of aroma compounds on large deformation properties of starch-based systems during aging Gaëlle Arvisenet , Nathalie Cayot Journal of Texture Studies, 2001, 32 (3), pp.185-203. ⟨10.1111/j.1745-4603.2001.tb01043.x⟩ Article dans une revue hal-02195014v1
	Flavouring ratios and partition coefficients for isoamyl acetate in various starch-based food matrices Nathalie Cayot , Claude Taisant , Gaëlle Arvisenet , Jean-Marie J.-M. Meunier , Andrée Voilley Sciences des aliments = Food science : an international journal of food science and technology, 2000, 20 (6), pp.561-574. ⟨10.3166/sda.20.561-574⟩ Article dans une revue hal-02195060v1
	Influence of aroma compounds on the mechanical properties of starch-based food systems Nathalie Cayot , C. Lafarge , Gaëlle Arvisenet , Claude Taisant Journal of Texture Studies, 2000, 31 (3), pp.297-313. ⟨10.1111/j.1745-4603.2000.tb00292.x⟩ Article dans une revue hal-02195034v1

	Comment les consommateurs classent les produits alimentaires en fonction de leur degré de transformation et de leur qualité nutritionnelle. Jessy Youssef , Gaëlle Arvisenet , Stephanie Chambaron Les Journées Francophones de Nutrition, Dec 2023, Marseille, France Communication dans un congrès hal-04350271v1
	« Si je vous dis alimentation durable » : qu’y a-t-il dans l’esprit des consommateurs ? Oriane Chene , Gaëlle Arvisenet , Laurence Dujourdy , Stephanie Chambaron Journées francophones de nutrition (JFN), Dec 2023, Marseille, France. pp.JFN-00248 Communication dans un congrès hal-04472392v1
	A new front-of-pack environmental label triggers more environmentally friendly choices: a randomized controlled trial in a virtual reality supermarket Laura Arrazat , Stephanie Chambaron , Gaëlle Arvisenet , Jean-Christophe Charrier , Isabelle Goisbault ISBNPA 2022: 21. meeting of the International Society of Behavioral Nutrition and Physical Activity, ISBNPA, May 2022, Phoenix, Arizona, United States Communication dans un congrès hal-03738656v1
	Reducing the environmental impact of consumers' food choices: what is the effectiveness of a cross-category environmental label? Laura Arrazat , Stephanie Chambaron , Gaëlle Arvisenet , Jean-Christophe Charrier , Isabelle Goisbault 46. annual meeting of the British feeding and drinking group (BFDG), Leeds (UK), British Feeding and Drinking Group, Apr 2022, virtual meeting, United Kingdom Communication dans un congrès hal-03729486v1
	“You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarket? Juliana Melendrez Ruiz , Laurence Dujourdy , Sophie Nicklaus , Isabelle Goisbault , Jean-Christophe Charrier 14. Pangborn sensory science symposium, Aug 2021, Virtual meeting, France Communication dans un congrès hal-03788363v1
	Une étude exploratoire en supermarché virtuel pour encourager les consommateurs à choisir des produits alimentaires à base de légumes secs : quel impact de scenarios et de nudges ? Juliana Melendrez-Ruiz , Isabelle Goisbault , Jean-Christophe Charrier , Kevin Pagnat , Laurence Dujourdy Les 3e Rencontres Francophones sur les Légumineuses (RFL3), Feb 2021, Angers, France Communication dans un congrès hal-03179762v1
	Les protéines végétales vues par le consommateur : quelles représentations ? Stephanie Chambaron , Juliana Melendrez-Ruiz , Gaëlle Arvisenet Séminaire GO PROTEINS Bourgogne Franche-Comté, Chambre d'agriculture de Bourgogne Franche-Comté, Dec 2021, Dijon, France Communication dans un congrès hal-03544510v1
	Les consommateurs français et les professionnels ont-ils les mêmes représentations sociales des légumes secs ? Juliana Melendrez-Ruiz , Gaëlle Arvisenet , Vincent Laugel , Stephanie Chambaron , Sandrine Monnery-Patris Conférence/débat : Les recherches en région Bourgogne Franche-Comté sur la transition, AgroSup Dijon; INRAE, Nov 2020, Dijon, France Communication dans un congrès hal-03248623v1
	What I say is not necessary what I do: pulses consumption in French adults Quentin Buatois , Juliana Melendrez , Stephanie Chambaron , Sandrine Monnery Patris , Gaëlle Arvisenet 8. european conference on sensory and consumer research (eurosense), May 2018, Verona, Italy Communication dans un congrès hal-02789101v1
	"Ce que je dis n'est pas nécessairement ce que je fais" : consommation des légumes secs par les adultes français Juliana Melendrez Ruiz , Stephanie Chambaron , Quentin Buatois , Sandrine Monnery Patris , Gaëlle Arvisenet 2. Rencontres Francophones sur les Légumineuses (RFL2), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). FRA.; Terres Univia. FRA.; Terres Inovia. FRA.; Institut National de la Recherche Agronomique (INRA). FRA., Oct 2018, Toulouse, France Communication dans un congrès hal-02787733v1
	Représentations sur les légumineuses chez les consommateurs français et les professionnels de la filière. Evaluation des freins à la consommation et perspectives de réappropriation Gaëlle Arvisenet , Quentin Buatois , Juliana Melendrez Ruiz , Vincent Laugel , Sandrine Monnery-Patris Place des produits animaux et végétaux dans l'alimentation : approches interdisciplinaires pour mieux innover, Sep 2018, n.p., France Communication dans un congrès hal-03666604v1
	Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients Gaëlle Arvisenet , Vonimihaingo Ramaroson Rakotosamimanana , Dominique Valentin SPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam Communication dans un congrès hal-02176519v1
	Physico-chemical and perceptual origins of taste-aroma interaction Gaëlle Arvisenet , Jordi Ballester , Charfedinne Ayed , Etienne Semon , Isabelle Andriot 7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France Communication dans un congrès hal-03658301v1
	Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients Gaëlle Arvisenet , Vonimihaingo Ramaroson Rakotosamimanana , Dominique Valentin SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam Communication dans un congrès hal-02795061v1
	Paradox between malnutrition and nutritional richness of foods in Madagascar: the example of Moringa oleifera Vonimihaingo Ramaroson , Gaëlle Arvisenet , Louisette Razanamparany , Dominique Valentin 8th International congress Taste, Nutrition, Health, Mar 2013, Dijon, France. 1 p Communication dans un congrès hal-00865877v1
	Bilingual panels: a tool to evaluate the role of language in descriptive tasks Vonimihaingo Ramaroson , Gaëlle Arvisenet , Dominique Valentin 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p Communication dans un congrès hal-01123264v1
	Advances in the understanding of the chemical reactions responsible for bread flavour quality Pauline Poinot , Joëlle Grua-Priol , Cécile Rannou , Catherine Fillonneau , Sandra Mézaize 6th International Conference on New Knowledge on chemical reactions during the processing and storage of foods, Chemical Reactions in Food VI, May 2009, Prague, Czech Republic Communication dans un congrès hal-01938464v1
	Assessment of ciders typicality characterisation through odorant volatile compounds Angélique Villière , Gaëlle Arvisenet , Carole Prost , Thierry Serot 12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, Switzerland Communication dans un congrès hal-01943395v1
	Effect of flour, fiber, and phytase on volatile extract composition ans sensory perception of bread Pauline Poinot , Joëlle Grua-Priol , Gaëlle Arvisenet , Catherine Fillonneau , Alain Le Bail Proceedings of the 12th Weurman Symposium Interlaken, 2008, Interlaken, Switzerland. pp.169-172 Communication dans un congrès hal-02274324v1
	Image texture analysis of apples broken down in a mastication simulator prototype Ludivine Billy , Gaëlle Arvisenet , Pauline Poinot , S. Chevallier , Guy Royer 13th World Congress of Food Science & Technology, Sep 2006, Nantes, France Communication dans un congrès hal-02274405v1
	Physicochemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices Gaëlle Arvisenet , Nathalie Cayot , Andrée Voilley 10. Weurman flavour research symposium, Jun 2003, Beaune, France Communication dans un congrès hal-02762730v1
	Physico-chemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices Gaëlle Arvisenet , Nathalie Cayot , Andrée Voilley 10th Weurman Flavour Research Symposium, Oct 2002, Beaune, France. pp.51-54 Communication dans un congrès hal-02274546v1

	« Si je vous dis alimentation durable » : qu’y a-t-il dans l’esprit des consommateurs ? Oriane Chene , Gaëlle Arvisenet , Laurence Dujourdy , Stephanie Chambaron Journées francophones de nutrition (JFN), Dec 2023, Marseille, France Poster de conférence hal-04338404v1
	Effet d'un affichage environnemental sur les choix alimentaires des consommateurs : essai contrôlé randomisé dans un supermarché en réalité virtuelle Laura Arrazat , Stephanie Chambaron , Gaëlle Arvisenet , Isabelle Goisbault , Sophie Nicklaus Journées Francophones de Nutrition (JFN 2021), Lille (France), Nov 2021, Visioconférence, France. Poster de conférence hal-03476813v1
	Understanding consumer behavior and evaluating nudge strategies to increase food choice of pulses: how virtual reality combined with eye-tracking and explicit measures can help? Juliana Melendrez-Ruiz , Isabelle Goisbault , Jean-Christophe Charrier , Kevin Pagnat , Laurence Dujourdy 9. european conference on sensory and consumer research (eurosense), Dec 2020, Rotterdam, Netherlands. Poster de conférence hal-03251633v1
	Evaluating nudging strategies towards pulses: how a virtual setting combining eye-tracking and explicit measures can help to understand consumer behavior? Juliana Melendrez-Ruiz , Isabelle Goisbault , Jean-Christophe Charrier , Kevin Pagnat , Laurence Dujourdy 9. european conference on sensory and consumer research (eurosense), Dec 2020, Rotterdam, Netherlands. Poster de conférence hal-03251650v1
	Utilización de la prueba CATA para estudiar las representaciones, actitudes y creencias de los consumidores franceses hacia las legumbres, según su nivel de transformación Juliana Melendrez Ruiz , Stephanie Chambaron , Sandrine Monnery Patris , Gaëlle Arvisenet 3. congreso de la associacion espanola de profesionales de analisis sensorial, Jun 2019, San Sebastian, España. , 1 p., 2019 Poster de conférence hal-02785898v1
	Pois, fèverole, lupin, soja pour l’alimentation humaine : quelle place dans la littérature scientifique mondiale ? Noëmie Simon , Nathalie Roudier , Matteo Lascialfari , Christine Bouley , Marc Anton 2. Rencontres Francophones sur les Légumineuses (RFL2), Sep 2018, Toulouse, France. 2018 Poster de conférence hal-02154416v1
	Les attitudes et représentations des professionnels de l'alimentation envers les légumes secs et leurs perceptions des mangeurs français Vincent Laugel , Juliana Melendrez Ruiz , Gaëlle Arvisenet , Stephanie Chambaron , Sandrine Monnery Patris 2. Rencontres Francophones sur les Légumineuses (RFL2), Oct 2018, Toulouse, France. , 1 p., 2018 Poster de conférence hal-02787673v1
	Dynamiques des connaissances et des innovations dans les sciences alimentaires sur les légumineuses : une analyse mondiale des publications scientifiques Matteo Lascialfari , Marc Anton , Colette Larre , Christophe Nguyen-The , Valérie Micard 2e Rencontres francophones sur les légumineuses (RFL 2018), Oct 2018, Toulouse, France. pp.0, 2018 Poster de conférence hal-02191782v1
	Sensory acceptability of cassava snacks nutritionally enriched on Moringa oleifera leaf powder among children from low-income households in Madagascar Vonimihaingo Ramaroson , Dominique Valentin , Gaëlle Arvisenet Vitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. , 1 p., 2014 Poster de conférence hal-02800320v1
	Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet 10.wartburg symposium, Flavor chemistry and biology, Apr 2013, Eisenach, Germany. , 1 p., 2013 Poster de conférence hal-02807661v1
	Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013 Poster de conférence hal-02809459v1
	Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography. Laurianne Paravisini , Aurélie Prot , Karine Gourrat , Cédric Moretton , Henri Nigay 3. european GCxGC symposium, Sep 2013, Nice, France. , 1 p., 2013 Poster de conférence hal-02810801v1
	Assessment of ciders typicality characterisation through odorant volatile compounds Angélique Villière , Gaëlle Arvisenet , Thierry Sérot , Carole Prost 12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, France Poster de conférence hal-01943302v1
	Instrumental and sensory evaluation of the retention of aroma compounds, alone or in blends, by starchy products Gaëlle Arvisenet , Catherine Dacremont , Nathalie Cayot , . Inra 4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001 Poster de conférence hal-02826786v1

	Chapter 16 - Bread aroma Carole Prost , Pauline Poinot , Gaëlle Arvisenet , Cécile Rannou Stanley P. Cauvain. Breadmaking. Improving Quality. Third edition, Elsevier, pp.467-515, 2020, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-102519-2. ⟨10.1016/B978-0-08-102519-2.00016-5⟩ Chapitre d'ouvrage hal-02788380v1
	Tests descriptifs traditionnels Maud Lelièvre-Desmas , Gaëlle Arvisenet Carlos 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-03695299v1
	Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality Elisabeth Guichard , Laurianne Paravisini , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 978-1-899043-70-5 Chapitre d'ouvrage hal-01182868v1
	Evaluation of the impact of different odor notes on typicality of caramel aroma by recombination studies Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet Current Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2 Chapitre d'ouvrage hal-01182850v1
	Bread aroma Carole Prost , Pauline Poinot , Cécile Rannou , Gaëlle Arvisenet Breadmaking. Improving Quality. Second edition, 2012 Chapitre d'ouvrage hal-02054008v1
	Chapitre 2 - Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods Gaëlle Arvisenet , Pauline Poinot , Carole Prost Informatics in oral medicine: Advanced techniques in clinical and diagnostics technologies, IGI Global, pp.1-16, 2010, 9781605667331 Chapitre d'ouvrage hal-02195519v1
	Role of mastication on the release of apple volatile compounds in a model mouth system Gaëlle Arvisenet , Ludivine Billy , Gaëlle Royer , Carole Prost Flavour Science : Recent Advances and Trends, 43, pp.465-468, 2006, 978-0-444-52742-4 Chapitre d'ouvrage hal-02274543v1

	Bouche artificielle simulant la mastication et procédé d’analyse des composés à l’origine de la perception sensorielle, notamment des arômes, mettant en œuvre une telle bouche artificielle Gaëlle Arvisenet France, Patent n° : 10 55282. 2010 Brevet hal-02195543v1
	Bouche artificielle simulant la mastication et procédé d’analyse des composés à l’origine de la perception sensorielle, notamment des arômes, mettant en œuvre une telle bouche artificielle Gaëlle Arvisenet , Carole Prost , Pauline Poinot N° de brevet: 10 55282. 2010, 19 p Brevet hal-02819986v1

	La valise du chercheur : les légumes secs autour du monde. La Nuit européenne des chercheurs Juliana Melendrez-Ruiz , Gaëlle Arvisenet 2021 Autre publication scientifique hal-03710304v1
	Protéines végétales, ces mal-aimées Gaëlle Arvisenet , Stephanie Chambaron 2019, 1 p Autre publication scientifique hal-02787642v1

	Protocol and statistical analysis plan - impact of environmental labelling on food choices: a randomized controlled trial in a virtual reality supermarket Lucile Marty , Laura Arrazat , Gaëlle Arvisenet , Sophie Nicklaus , Stephanie Chambaron 2021 Pré-publication, Document de travail hal-03270668v1

	Les légumes secs. Bien les connaître pour les mettre dans son assiette. Rapport de synthèse sur la thèse de Juliana Melendrez-Ruiz Juliana Melendrez Ruiz , Stephanie Chambaron , Marie Dubot , Gaëlle Arvisenet [Rapport de recherche] Inrae. 2022 Rapport hal-03684290v1

Gaëlle Arvisenet

Présentation

Publications

Traffic-light front-of-pack environmental labelling across food categories triggers more environmentally friendly food choices: a randomised controlled trial in virtual reality supermarket

European consumers’ beliefs about the main pillars of the sustainability: a comparison between wild and farmed fish

Consumer Attitudes toward Pulses: Measuring the Implicit

Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods.

Using CATA tests to capture consumers’ mental representations elicited by images of pulse-based food products with different levels of processing

How protein containing foods are represented in memory? A categorization study

“You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarket?

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

An exploratory study combining eye-tracking and virtual reality: Are pulses good “eye-catchers” in virtual supermarket shelves?

Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses

Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals?

Peer-Reviewed Literature on Grain Legume Species in the WoS (1980–2018): A Comparative Analysis of Soybean and Pulses

A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach

French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches

Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma

Taste-aroma interaction in model wines: Effect of training and expertise

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

Role of languages in consumers' food description: contrasting malagasy and french descriptors of [i]Moringa oleifera[/i] leaf powder

Emballage bois et contact alimentaire. Nature du bois et humidité, deux facteurs influençant la migration de composés du bois vers l’aliment

How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test

Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality

Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in Madagascar

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

The ‘Mouth to Nose Merging System’: A novel approach to study the impact of odour on other sensory perceptions

Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC × GC–TOF-MS

Use of sense masking to study sensory modalities singly: Interest for the understanding of apple in-mouth perception

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

Use of an artificial mouth to study bread aroma

Relationship between texture and pectin composition of two apple cultivars during storage

Effect of Apple Particle State on the Release of Volatile Compounds in a New Artificial Mouth Device

Influence of formulation and process on the aromatic profile and physical characteristics of bread

Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

Influence of flavoring on the viscoelastic properties of starch gels during gelation and long-time retrogradation

Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Influence of aroma compounds on large deformation properties of starch-based systems during aging

Flavouring ratios and partition coefficients for isoamyl acetate in various starch-based food matrices

Influence of aroma compounds on the mechanical properties of starch-based food systems

Comment les consommateurs classent les produits alimentaires en fonction de leur degré de transformation et de leur qualité nutritionnelle.

« Si je vous dis alimentation durable » : qu’y a-t-il dans l’esprit des consommateurs ?

A new front-of-pack environmental label triggers more environmentally friendly choices: a randomized controlled trial in a virtual reality supermarket

Reducing the environmental impact of consumers' food choices: what is the effectiveness of a cross-category environmental label?

“You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarket?

Une étude exploratoire en supermarché virtuel pour encourager les consommateurs à choisir des produits alimentaires à base de légumes secs : quel impact de scenarios et de nudges ?

Les protéines végétales vues par le consommateur : quelles représentations ?

Les consommateurs français et les professionnels ont-ils les mêmes représentations sociales des légumes secs ?

What I say is not necessary what I do: pulses consumption in French adults

"Ce que je dis n'est pas nécessairement ce que je fais" : consommation des légumes secs par les adultes français

Représentations sur les légumineuses chez les consommateurs français et les professionnels de la filière. Evaluation des freins à la consommation et perspectives de réappropriation

Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients

Physico-chemical and perceptual origins of taste-aroma interaction

Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients

Paradox between malnutrition and nutritional richness of foods in Madagascar: the example of Moringa oleifera

Bilingual panels: a tool to evaluate the role of language in descriptive tasks

Advances in the understanding of the chemical reactions responsible for bread flavour quality

Assessment of ciders typicality characterisation through odorant volatile compounds

Effect of flour, fiber, and phytase on volatile extract composition ans sensory perception of bread

Image texture analysis of apples broken down in a mastication simulator prototype

Physicochemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices

Physico-chemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices

« Si je vous dis alimentation durable » : qu’y a-t-il dans l’esprit des consommateurs ?

Effet d'un affichage environnemental sur les choix alimentaires des consommateurs : essai contrôlé randomisé dans un supermarché en réalité virtuelle

Understanding consumer behavior and evaluating nudge strategies to increase food choice of pulses: how virtual reality combined with eye-tracking and explicit measures can help?

Evaluating nudging strategies towards pulses: how a virtual setting combining eye-tracking and explicit measures can help to understand consumer behavior?

Utilización de la prueba CATA para estudiar las representaciones, actitudes y creencias de los consumidores franceses hacia las legumbres, según su nivel de transformación

Pois, fèverole, lupin, soja pour l’alimentation humaine : quelle place dans la littérature scientifique mondiale ?

Les attitudes et représentations des professionnels de l'alimentation envers les légumes secs et leurs perceptions des mangeurs français

Dynamiques des connaissances et des innovations dans les sciences alimentaires sur les légumineuses : une analyse mondiale des publications scientifiques

Sensory acceptability of cassava snacks nutritionally enriched on Moringa oleifera leaf powder among children from low-income households in Madagascar

Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies

Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception

Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.

Assessment of ciders typicality characterisation through odorant volatile compounds

Instrumental and sensory evaluation of the retention of aroma compounds, alone or in blends, by starchy products

Chapter 16 - Bread aroma