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	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
	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

	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

Gaëlle Arvisenet