Pascal Schlich

250

Documents

Identifiants chercheurs

pascal-schlich
0000-0001-7919-5135
Google Scholar : https://scholar.google.com/citations?user=NoHhLpAAAAAJ&hl=fr&oi=ao
IdRef : 109219023

Présentation

Birthdate : 26/11/1960 **Place of birth:** Juvisy sur Orge, France **Nationality** : French **Family situation** **:** Married, 4 children **Professional address** Centre des Sciences du Goût et de l'Alimentation (CSGA) 9E Bd Jeanne d'Arc. 21 000 Dijon. France Tel : +33 6 79 76 76 29 – E-mail : pascal.schlich@inrae.fr Diploma 1984 Master degree in Statistics Université Paris XI, Orsay, France 1993 Ph.D. in Statistics Université Paris XI, Orsay, France 1996 Certificate of Proficiency in English University of Cambridge, UK 2007 HDR (French certification for tutoring Ph.D. students) Université de Bourgogne, France Professional title: Director of Research, INRAE Professional occupation 1984 Statistician, INRA, Laboratoire de Recherches sur les Arômes 1998 Senior scientist, INRA, Laboratoire de Recherches sur les Arômes 2001 Team research leader at Centre Européen des Sciences du Goût (CESG), INRA, Dijon 2007 Director of Research, INRA 2010 Scientific leader of ChemoSens Platform at CSGA (former CESG) Sabbatical : University of California (Davis). Pr Ann C. Noble. From June 1995 to August 1996 Teaching statistics for food science in several universities (40 h/year)and consulting for major companies worldwide Ph.D. tutored : 13 defended (Philippe Callier, Rita Pessina, Nicolas Pineau, Caroline Reverdy, Eric Teillet, Sophie Meillon, Marcela Medel Maraboli, Nadra Mammasse, Coralie Biguzzi, Anaïs Lemercier, Caroline Peltier, Arnaud Thomas, Guillaume Lecuelle), 2 in progress (Benjamin Mahieu, Cindy Frascolla) Interdisciplinary research project management: *Opaline* (2004-2008), *EduSens* (2006-2009), *EpiPref* (2009-2012) Industrial research project management with *Amora-Maille, Groupe Danone, Fromageries Bel, Pernod Ricard, Barilla, Lyonnaise des Eaux, Unilever, Coca Cola, Yoplait, Nestlé, Renault, Peugeot, Ajinomoto, Mondelez, Nutricia ...* Database and software project management: *[www.timesens.com](http://www.timesens.com/)* Founder member of the *Sensometrics Society,* the *Groupe Agro-industrie* of the *Société Française de Statistique* (president during 7 years), *the European Sensory Science Society* and the *Société Française d’Analyse Sensorielle* Member of the editorial board of *Journal of Food Quality and Preference* Referee for *American Journal of Enology and Viticulture, Journal of Agricultural and Food Chemistry, Journal of Food Quality and Preference, Journal of the Science of Food and Agriculture, Journal of Sensory Studies, Lebensmittel Wissenschaft und Technologie, Beverages, Foods ...* Publication statistics from Web of Science: 130 publications, cited 3236 times (average of 25 per item and maximum of 280, h-index 32) Book chapters: 12. Invited keynote presentations in international conferences: 16

Publications

	Contributions a la sensometrie Pascal Schlich Sciences du Vivant [q-bio]. Université Paris Sud - Paris 11, 1993. Français. ⟨NNT : ⟩ Thèse tel-02851239v1

	DE LA SENSOMETRIE A L'ETUDE DES PREFERENCES ET DES COMPORTEMENTS ALIMENTAIRES Pascal Schlich domain_other. Université de Bourgogne, 2007 HDR tel-00165528v1

	Product discrimination ability of temporal sensory evaluation methods used with consumers Michel Visalli , Sylvie Cordelle , Noëlle Béno , Pascal Schlich Food Quality and Preference, 2024, 115, pp.105123. ⟨10.1016/j.foodqual.2024.105123⟩ Article dans une revue hal-04533662v1
	Temporal precision and resolution of TDS and TCATA used with consumers Michel Visalli , Benjamin Mahieu , Caroline Peltier , Sylvie Cordelle , Pascal Schlich Food Quality and Preference, 2024, 117, pp.105172. ⟨10.1016/j.foodqual.2024.105172⟩ Article dans une revue hal-04533649v1
	A dataset on concurrent and immediate retrospective measures of sensory perception and preferences of dark chocolates Michel Visalli , Benjamin Mahieu , Pascal Schlich Data in Brief, 2023, 49, pp.109314. ⟨10.1016/j.dib.2023.109314⟩ Article dans une revue hal-04158500v1
	First steps towards FAIRization of product-focused sensory data Michel Visalli , Pascal Schlich , Benjamin Mahieu , Arnaud Thomas , Magalie Weber Food Quality and Preference, 2023, 104, pp.104765. ⟨10.1016/j.foodqual.2022.104765⟩ Article dans une revue hal-03887946v1
	Corrigendum to “Concurrent vs immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks” [Food Qual. Pref. 101 (2022) 104629] Michel Visalli , Takahiro Wakihira , Pascal Schlich Food Quality and Preference, 2023, 103, pp.104711. ⟨10.1016/j.foodqual.2022.104711⟩ Article dans une revue hal-03827005v1
	Temporal drivers of liking by period: A case study on lemon-flavored carbonated alcoholic drinks with consumers in natural settings Takahiro Wakihira , Michel Visalli , Pascal Schlich Food Quality and Preference, 2023, 106, pp.104793. ⟨10.1016/j.foodqual.2022.104793⟩ Article dans une revue hal-03993895v1
	Parental age effect on the longevity and healthspan in Drosophila melanogaster and Caenorhabditis elegans Camille Lenzi , Alexis Piat , Pascal Schlich , Judith Ducau , Jean-Claude Bregliano Aging, 2023, 15 (21), pp.11720—11739. ⟨10.18632/aging.205098⟩ Article dans une revue hal-04244438v1
	Use of temporal sensory evaluation methods with consumers: a position paper Michel Visalli , Mara Galmarini , Pascal Schlich Current Opinion in Food Science, 2023, 54, pp.101102. ⟨10.1016/j.cofs.2023.101102⟩ Article dans une revue hal-04313440v1
	Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods L.C. Corcoran , P Schlich , A.P. Moloney , E. O'Riordan , K. Millar Food Research International, 2023, 168, pp.112747. ⟨10.1016/j.foodres.2023.112747⟩ Article dans une revue hal-04066470v1
	A dataset on the sensory and affective perception of Bordeaux and Rioja red wines collected from French and Spanish consumers at home and international wine students in the lab Michel Visalli , Magalie Dubois , Pascal Schlich , François Ric , Jean-Marie Cardebat Data in Brief, 2023, 46, pp.108873. ⟨10.1016/j.dib.2022.108873⟩ Article dans une revue hal-03985366v1
	Measuring the effectiveness of the temporal dominance of sensations technique to investigate the dynamic perception of oral nutritional supplements by older adults E. Regan , E.L. Feeney , Pascal Schlich , S.C. Hutchings , G.J. O'Neill Food Quality and Preference, 2023, 104, pp.104720. ⟨10.1016/j.foodqual.2022.104720⟩ Article dans une revue hal-03841282v1
	Analyzing temporal dominance of sensations data with categorical functional data analysis Caroline Peltier , Michel Visalli , Pascal Schlich , Hervé Cardot Food Quality and Preference, 2023, 109, pp.104893. ⟨10.1016/j.foodqual.2023.104893⟩ Article dans une revue hal-04107401v1
	Hedonic valence of descriptive sensory terms as an indirect measure of liking: A preliminary study with red wines Michel Visalli , Benjamin Mahieu , Magalie Dubois , Pascal Schlich Food Quality and Preference, 2023, 108, pp.104861. ⟨10.1016/j.foodqual.2023.104861⟩ Article dans une revue hal-04086629v1
	Indexes of individual repeatability and product discrimination in TDS and TCATA and their statistical inference Cindy Frascolla , Michel Visalli , Hervé Cardot , Pascal Schlich Food Quality and Preference, 2023, 110, pp.104929. ⟨10.1016/j.foodqual.2023.104929⟩ Article dans une revue hal-04169844v1
	Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer Michel Visalli , Noëlle Béno , Léna Nicolle , Pascal Schlich Food Quality and Preference, 2023, 110, pp.104942. ⟨10.1016/j.foodqual.2023.104942⟩ Article dans une revue hal-04176922v1
	Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study Annu Mehta , Lokesh Kumar , Luca Serventi , Pascal Schlich , Damir Dennis Torrico Food Research International, 2023, 171, pp.113058. ⟨10.1016/j.foodres.2023.113058⟩ Article dans une revue hal-04145545v1
	Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise Michel Visalli , Magalie Dubois , Pascal Schlich , François Ric , Jean-Marie Cardebat Food Quality and Preference, 2023, 105, pp.104785. ⟨10.1016/j.foodqual.2022.104785⟩ Article dans une revue hal-03985522v1
	Two sample tests for Semi-Markov processes with parametric sojourn time distributions: an application in sensory analysis Cindy Frascolla , Guillaume Lecuelle , Pascal Schlich , Hervé Cardot Computational Statistics, 2022, 37, pp.2553-2580. ⟨10.1007/s00180-022-01210-x⟩ Article dans une revue hal-03641962v1
	Automatic pre‐treatment and multiblock analysis of flavor release and sensory temporal data simultaneously collected in vivo Caroline Peltier , Michel Visalli , Hélène Labouré , Cantin Hélard , Isabelle Andriot Journal of Chemometrics, 2022, pp.e3450. ⟨10.1002/cem.3450⟩ Article dans une revue hal-03819873v1
	A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods Michel Visalli , Sylvie Cordelle , Pascal Schlich , Benjamin Mahieu , Catherine Pedron Data in Brief, 2022, 45, pp.108708. ⟨10.1016/j.dib.2022.108708⟩ Article dans une revue hal-03863058v1
	Sensory acceptability of new plant protein meat substitutes Sylvie Cordelle , Andreas Redl , Pascal Schlich Food Quality and Preference, 2022, 98, pp.104508. ⟨10.1016/j.foodqual.2021.104508⟩ Article dans une revue hal-03544481v1
	Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks Michel Visalli , Takahiro Wakihira , Pascal Schlich Food Quality and Preference, 2022, 101, pp.104629. ⟨10.1016/j.foodqual.2022.104629⟩ Article dans une revue hal-03711757v1
	Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry Elisabetta Pittari , Paola Piombino , Isabelle Andriot , Veronique Cheynier , Sylvie Cordelle Food Chemistry, 2022, 372, ⟨10.1016/j.foodchem.2021.131229⟩ Article dans une revue hal-03408535v1
	A dataset on concurrent and immediate retrospective methods for measuring sensory perception and preferences of lemon-flavoured carbonated alcoholic drinks. Michel Visalli , Takahiro Wakihira , Pascal Schlich Data in Brief, 2022, 43, pp.108346. ⟨10.1016/j.dib.2022.108346⟩ Article dans une revue hal-03729303v1
	Identifying drivers of liking and characterizing the ideal product thanks to Free-Comment Benjamin Mahieu , Michel Visalli , Pascal Schlich Food Quality and Preference, 2022, 96, pp.104389. ⟨10.1016/j.foodqual.2021.104389⟩ Article dans une revue hal-03426763v1
	A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data Benjamin Mahieu , Pascal Schlich , Michel Visalli , Hervé Cardot Food Quality and Preference, 2021, 93, pp.104256. ⟨10.1016/j.foodqual.2021.104256⟩ Article dans une revue hal-03355886v1
	An investigation of the stability of Free-Comment and Check-All-That-Apply in two consumer studies on red wines and milk chocolates Benjamin Mahieu , Michel Visalli , Arnaud Thomas , Pascal Schlich Food Quality and Preference, 2021, 90, pp.104159. ⟨10.1016/j.foodqual.2020.104159⟩ Article dans une revue hal-03191403v1
	Automated sentiment analysis of Free-Comment: An indirect liking measurement? Michel Visalli , Benjamin Mahieu , Arnaud Thomas , Pascal Schlich Food Quality and Preference, 2020, 82, pp.103888. ⟨10.1016/j.foodqual.2020.103888⟩ Article dans une revue hal-02866671v1
	Using Free-Comment with consumers to obtain temporal sensory descriptions of products Benjamin Mahieu , Michel Visalli , Arnaud Thomas , Pascal Schlich Food Quality and Preference, 2020, 86, pp.104008. ⟨10.1016/j.foodqual.2020.104008⟩ Article dans une revue hal-02964800v1
	Relationship between sensory liking for fat, sweet or salt and cardiometabolic diseases: mediating effects of diet and weight status Aurélie Lampuré , Solia Adriouch , Katia Castetbon , Amélie Deglaire , Pascal Schlich European Journal of Nutrition, 2020, 59 (1), pp.249-261. ⟨10.1007/s00394-019-01904-x⟩ Article dans une revue hal-02622372v1
	Accounting for the dimensionality of the dependence in analyses of contingency tables obtained with Check-All-That-Apply and Free-Comment Benjamin Mahieu , Michel Visalli , Pascal Schlich Food Quality and Preference, 2020, 83, pp.103924. ⟨10.1016/j.foodqual.2020.103924⟩ Article dans une revue hal-02881240v1
	Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations? Michel Visalli , Benjamin Mahieu , Arnaud Thomas , Pascal Schlich Food Quality and Preference, 2020, 85, pp.103956. ⟨10.1016/j.foodqual.2020.103956⟩ Article dans une revue hal-02869715v1
	Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life Hélène Gauchez , Anne-Laure Loiseau , Pascal Schlich , Christophe Martin Journal of Food Science, 2020, 17 (10), pp.1750-3841. ⟨10.1111/1750-3841.15410⟩ Article dans une revue hal-02952849v1
	Beyond principal component analysis (PCA) of product means: Toward a psychometric view on sensory profiling data Burkhard Dettmar , Caroline Peltier , Pascal Schlich Journal of Sensory Studies, 2020, 35 (2), pp.e12555. ⟨10.1111/joss.12555⟩ Article dans une revue hal-02620974v1
	Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: A new method of sensory evaluation with consumers for a better understanding of beer drinkability Takahiro Wakihira , Seiko Miyashita , Minoru Kobayashi , Kazuhiko Uemura , Pascal Schlich Food Quality and Preference, 2020, 86, pp.103992. ⟨10.1016/j.foodqual.2020.103992⟩ Article dans une revue hal-02955299v1
	Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home Benjamin Mahieu , Michel Visalli , Arnaud Thomas , Pascal Schlich Food Quality and Preference, 2020, 84, pp.103937. ⟨10.1016/j.foodqual.2020.103937⟩ Article dans une revue hal-02865979v1
	Eating chocolate, smelling perfume or watching video advertisement: Does it make any difference on emotional states measured at home using facial expressions? Benjamin Mahieu , Michel Visalli , Pascal Schlich , Arnaud Thomas Food Quality and Preference, 2019, 77, pp.102-108. ⟨10.1016/j.foodqual.2019.05.011⟩ Article dans une revue hal-02620838v1
	Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products Michele Eliza Cortazzo Menis-Henrique , Natália Soares Janzantti , Isabelle Andriot , Etienne Semon , Olivier Berdeaux LWT - Food Science and Technology, 2019, 105, pp.30-36. ⟨10.1016/j.lwt.2019.01.052⟩ Article dans une revue hal-02619762v1
	Enrichissement en fibres des produits céréaliers : des améliorations possibles mais complexes Pascal Schlich Industries des Céréales, 2019, 213, pp.36-39 Article dans une revue hal-02620233v1
	Enrichissement en fibres des produits céréaliers : aspect sensoriels. Projet Céréfibres Virginie Herbreteau , B. Barrier Guillot , Pascal Schlich Innovations Agronomiques, 2019, 78, pp.41-54. ⟨10.15454/j2ey-sn05⟩ Article dans une revue hal-02621970v1
	From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach Roelien van Bommel , Markus Stieger , Nicole Boelee , Pascal Schlich , Gerry Jager Food Quality and Preference, 2019, 78, pp.103748. ⟨10.1016/j.foodqual.2019.103748⟩ Article dans une revue hal-02618525v1
	Estimating finite mixtures of semi‐Markov chains: an application to the segmentation of temporal sensory data Hervé Cardot , Guillaume Lecuelle , Pascal Schlich , Michel Visalli Journal of the Royal Statistical Society: Series C Applied Statistics, 2019, 68 (5), pp.1281-1303. ⟨10.1111/rssc.12356⟩ Article dans une revue hal-02353089v1
	Proof of concept: Effect of GLP-1 agonist on food hedonic responses and taste sensitivity in poor controlled type 2 diabetic patients Marie-Claude Brindisi , Laurent Brondel , Sophie Meillon , Sophie Barthet , Sylvie Grall Diabetes & Metabolic Syndrome: Clinical Research & Reviews, 2019, 13 (4), pp.2489-2494. ⟨10.1016/j.dsx.2019.06.021⟩ Article dans une revue hal-02330909v1
	Dutch consumers do not hesitate: Capturing implicit 'no dominance' durations using hold-down temporal dominance methodologies for sensations (TDS) and emotions (TDE) Roelien van Bommel , Markus Stieger , Pascal Schlich , Gerry Jager Food Quality and Preference, 2019, 71, pp.332-342. ⟨10.1016/j.foodqual.2018.08.008⟩ Article dans une revue hal-02624338v1
	From first to last bite: Emotions change from high to low arousal and dominant sensations built-up during multiple bite assessment of yogurts Roelien van Bommel , Markus Stieger , Nicole Boelee , Pascal Schlich , Gerry Jager Appetite, 2018, 130, pp.318. ⟨10.1016/j.appet.2018.05.246⟩ Article dans une revue hal-02964836v1
	Enhancing canonical variate analysis by taking the scaling effect into account Caroline Peltier , Michel Visalli , Pascal Schlich Food Quality and Preference, 2018, 64, pp.88 - 93. ⟨10.1016/j.foodqual.2017.10.019⟩ Article dans une revue hal-01706679v1
	Temporal drivers of liking for oral nutritional supplements for older adults throughout the day with monitoring of hunger and thirst status Arnaud Thomas , A. J. van Der Stelt , Pascal Schlich , J. Ben Lawlor Food Quality and Preference, 2018, 70 (Special Issue), pp.40-48. ⟨10.1016/j.foodqual.2017.05.001⟩ Article dans une revue hal-02621236v1
	Development of a picture-scale-questionnaire to assess liking for fatty, salty, sweet, and umami seasonings compared to a sensory evaluation for Japanese consumers Yuko Nakano , Andrea Wakita , Chinatsu Kasamatsu , Masahiko Nonaka , Midori Kasai Journal of Sensory Studies, 2018, 33 (1), pp.e12306. ⟨10.1111/joss.12306⟩ Article dans une revue hal-02623154v1
	Targeting colon luminal lipid peroxidation limits colon carcinogenesis associated with red meat consumption Océane Martin , Nathalie Naud , Sylviane Taché , Laurent Debrauwer , Sylvie S. Chevolleau Cancer Prevention Research, 2018, 11 (9), pp.569-580. ⟨10.1158/1940-6207.CAPR-17-0361⟩ Article dans une revue hal-01901456v1
	Do we need to replicate in sensory profiling studies? Caroline Peltier , Nadra Mammasse , Michel Visalli , Sylvie Cordelle , Pascal Schlich Food Quality and Preference, 2018, 63, pp.129-134. ⟨10.1016/j.foodqual.2017.09.001⟩ Article dans une revue hal-02621015v1
	Wine and cheese: two products or one association? A new method for assessing wine-cheese pairing Mara V. Galmarini , Lucie Dufau , Anne-Laure Loiseau , Michel Visalli , Pascal Schlich Beverages, 2018, 4 (1), pp.13. ⟨10.3390/beverages4010013⟩ Article dans une revue hal-02618675v1
	Modeling temporal dominance of sensations with semi-Markov chains Guillaume Lecuelle , Michel Visalli , Hervé Cardot , Pascal Schlich Food Quality and Preference, 2018, 67, pp.59-66. ⟨10.1016/j.foodqual.2017.06.003⟩ Article dans une revue hal-01679100v1
	Correlation of consumer perception of stickiness and contributing texture attributes to trained panelist temporal evaluations in a caramel system Emily J. Mayhew , Shelly J. Schmidt , Pascal Schlich , Soo-Yeun Lee Food Quality and Preference, 2018, 65, pp.72-80. ⟨10.1016/j.foodqual.2017.11.009⟩ Article dans une revue hal-02622753v1
	Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS) L.-M. Oberrauter , R. Januszewska , Pascal Schlich , D. Majchrzak Food Research International, 2018, 111, pp.39-49. ⟨10.1016/j.foodres.2018.05.007⟩ Article dans une revue hal-02621183v1
	Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis Pascal Schlich Current Opinion in Food Science, 2017, 15, pp.38-42. ⟨10.1016/j.cofs.2017.05.003⟩ Article dans une revue hal-02962023v1
	The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates Scott C. Hutchings , Aude de Casanove , Pascal Schlich , Dolores O'Riordan Journal of Sensory Studies, 2017, 32 (6), pp.e12303. ⟨10.1111/joss.12303⟩ Article dans une revue hal-02619885v1
	Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data Mara V. V. Galmarini , Michel Visalli , Pascal Schlich Food Quality and Preference, 2017, 56 (Part B), pp.247-255. ⟨10.1016/j.foodqual.2016.01.011⟩ Article dans une revue hal-01426953v1
	How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein Karima Laleg , Cécile Barron , Sylvie Cordelle , Pascal Schlich , Stéphane Walrand LWT - Food Science and Technology, 2017, 79, pp.471-478. ⟨10.1016/j.lwt.2017.01.069⟩ Article dans une revue hal-01517226v1
	Temporal texture profile and identification of glass transition temperature as an instrumental predictor of stickiness in a caramel system Emily J. Mayhew , Shelly J. Schmidt , Pascal Schlich , Soo-Yeun Lee Journal of Food Science, 2017, 82 (9), pp.2167-2176. ⟨10.1111/1750-3841.13822⟩ Article dans une revue hal-02621981v1
	Variation des corrélations entre l’attirance sensorielle déclarée et l’attirance sensorielle mesurée pour le gras, le salé et le sucré selon le niveau de désirabilité sociale Aurélie Lampure , Amélie Deglaire , Pascal Schlich , Christine Urbano , Sandrine Peneau Nutrition Clinique et Métabolisme, 2017, 31 (1), pp.59. ⟨10.1016/j.nupar.2016.10.069⟩ Article dans une revue hal-01514238v1
	Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis Pascal Schlich Current Opinion in Food Science, 2017, 15, pp.38-42. ⟨10.1016/j.cofs.2017.05.003⟩ Article dans une revue hal-01536010v1
	Decomposition of the level effect into overall and descriptor-specific components Caroline Peltier , Michel Visalli , Pascal Schlich Food Quality and Preference, 2017, 62 (Supplement C), pp.208 - 213. ⟨10.1016/j.foodqual.2017.06.011⟩ Article dans une revue hal-01929414v1
	Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries Arnaud Thomas , M. Chambault , L. Dreyfuss , C.C. Gilbert , A. Hegyi Food Research International, 2017, 99 (Part 1), pp.426-434. ⟨10.1016/j.foodres.2017.05.035⟩ Article dans une revue hal-01591744v1
	Qualités culinaires, sensorielles et nutritionnelles de pâtes alimentaires sans gluten à base de légumineuses Karima Laleg , Denis Cassan , Cécile Barron , Sylvie Cordelle , Pascal Schlich Innovations Agronomiques, 2017, 60, pp.145-156. ⟨10.15454/1.5137762573906064E12⟩ Article dans une revue hal-01685939v1
	Relative Influence of Socioeconomic, Psychological and Sensory Characteristics, Physical Activity and Diet on 5-Year Weight Gain in French Adults Aurélie Lampuré , Katia Castetbon , Mohamed Hanafi , Amélie Deglaire , Pascal Schlich Nutrients, 2017, 9 (11), pp.99 - 106. ⟨10.3390/nu9111179⟩ Article dans une revue hal-01629374v1
	Use of multi-intake Temporal Dominance of Sensations (TDS) to evaluate the influence of wine on cheese perception Mara Virginia Galmarini , Anne-Laure Loiseau , Doëtte Debreyer , Michel Visalli , Pascal Schlich Journal of Food Science, 2017, 82 (11), pp.2669-2678. ⟨10.1111/1750-3841.13932⟩ Article dans une revue hal-02622510v1
	Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations Christine Urbano , Amélie Deglaire , Elodie Cartier-Lange , Virginie Herbreteau , Sylvie Cordelle Food Quality and Preference, 2016, 48 (Part A), pp.23-32. ⟨10.1016/j.foodqual.2015.08.003⟩ Article dans une revue hal-01211083v1
	Quel est le secret du mariage réussi entre fromage et vin ? Pascal Schlich Le Bien Public, 2016, er novembre 2016, pp.1-1 Article dans une revue hal-02629718v1
	De nouveaux locaux pour les chercheurs Olivier Berdeaux , Pascal Schlich Le Bien Public, 2016, édition Dijon ville (24 décembre 2016) Article dans une revue hal-01519143v1
	Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception Mara V. Galmarini , Anne-Laure Loiseau , Michel Visalli , Pascal Schlich Journal of Food Science, 2016, 81 (10), pp.S2566 - S2577. ⟨10.1111/1750-3841.13500⟩ Article dans une revue hal-01413131v1
	Associations between liking for fat, sweet or salt and obesity risk in French adults Aurélie Lampuré , Katia Castetbon , Amélie Deglaire , Pascal Schlich , Sandrine Péneau International Journal of Behavioral Nutrition and Physical Activity, 2016, 13 (74), pp.74. ⟨10.1186/s12966-016-0406-6⟩ Article dans une revue hal-01392307v1
	Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations Iñaki Etaio , Sophie Meillon , Francisco J Pérez-Elortondo , Pascal Schlich Journal of the Science of Food and Agriculture, 2016, 96 (10), pp.3492-3499. ⟨10.1002/jsfa.7533⟩ Article dans une revue hal-01393551v1
	Could Time–Intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum M.V. Galmarini , Ronan Symoneaux , Michel Visalli , M.C. Zamora , Pascal Schlich Food Quality and Preference, 2016, 48 (Part: A), pp.274-282. ⟨10.1016/j.foodqual.2015.10.006⟩ Article dans une revue hal-01258328v1
	Gros plan sur ChemoSens, R&D et expertise en analyses physico-chimique et sensorielle. Une plate-forme du Centre des Sciences du Goût et de l'Alimentation, labellisée IBISA Pascal Schlich , Olivier Berdeaux Gazette du Laboratoire (Riorges), 2016, mars 2016 (218), pp.72-72 Article dans une revue hal-01302725v1
	Should I use touchscreen tablets rather than computers and mice in TDS trials? Michel Visalli , Christine Lange , Loic Mallet-Logé , Sylvie Cordelle , Pascal Schlich Food Quality and Preference, 2016, 52, pp.11 - 16. ⟨10.1016/j.foodqual.2016.03.007⟩ Article dans une revue hal-01399984v1
	Multiplicative decomposition of the scaling effect in the Mixed Assessor Model into a descriptor-specific and an overall coefficients Caroline Peltier , Michel Visalli , Pascal Schlich Food Quality and Preference, 2016, 48 (Part A), pp.268-273. ⟨10.1016/j.foodqual.2015.10.005⟩ Article dans une revue hal-01258326v1
	Effect of sensory exposure on liking for fat- or sugar-reduced biscuits Coralie Biguzzi , Christine Lange , Pascal Schlich Appetite, 2015, 95, pp.317-323. ⟨10.1016/j.appet.2015.07.001⟩ Article dans une revue hal-01221370v1
	Taking individual scaling differences into account by analyzing profile data with the Mixed Assessor Model Per Bruun Brockhoff , Pascal Schlich , I.B. Skovgaard Food Quality and Preference, 2015, 39, pp.156-166. ⟨10.1016/j.foodqual.2014.07.005⟩ Article dans une revue hal-01212003v1
	Temporal drivers of liking Arnaud Thomas , Michel Visalli , Sylvie Cordelle , Pascal Schlich Food Quality and Preference, 2015, 40 (Part B), pp.365-375. ⟨10.1016/j.foodqual.2014.03.003⟩ Article dans une revue hal-01213166v1
	Socio-Demographic, Psychological, and Lifestyle Characteristics Are Associated with a Liking for Salty and Sweet Tastes in French Adults Aurélie Lampuré , Pascal Schlich , Amélie Deglaire , Katia Castetbon , Sandrine Peneau Journal of Nutrition, 2015, 145 (3), pp.587-594. ⟨10.3945/jn.114.201269⟩ Article dans une revue hal-01209779v1
	Perceived complexity in Sauvignon blanc wines: Influence of domain-specific expertise Pascal Schlich , Marcela Medel Maraboli , Christine Urbano , Wendy V. Parr Australian Journal of Grape and Wine Research, 2015, 21 (2), pp.168-178. ⟨10.1111/ajgw.12129⟩ Article dans une revue hal-01207464v1
	Comparison of canonical variate analysis and principal component analysis on 422 descriptive sensory studies Caroline Peltier , Michel Visalli , Pascal Schlich Food Quality and Preference, 2015, 40, pp.326-333. ⟨10.1016/j.foodqual.2014.05.005⟩ Article dans une revue hal-02640508v1
	Salivary composition is associated with liking and usual nutrient intake Caroline Méjean , Martine Morzel , Eric Neyraud , Sylvie Issanchou , Christophe Martin PLoS ONE, 2015, 10 (9), pp.1-14. ⟨10.1371/journal.pone.0137473⟩ Article dans une revue hal-01216252v1
	Static vs. dynamic liking in chewing gum: a new approach using a background task and a natural setting M. V. Galmarini , Ronan Symoneaux , Michel Visalli , M. C. Zamora , Pascal Schlich Food Quality and Preference, 2015, 40, pp.381-386. ⟨10.1016/j.foodqual.2014.01.002⟩ Article dans une revue hal-02635947v1
	Impact of information and in-home sensory exposure on liking and willingness to pay: the beginning of Fairtrade labeled coffee in France Christine Lange , Pierre Combris , Sylvie Issanchou , Pascal Schlich Food Research International, 2015, 76 (Part 3), pp.317-324. ⟨10.1016/j.foodres.2015.06.017⟩ Article dans une revue hal-01207462v1
	Canonical variate analysis of sensory profiling data Caroline Peltier , Michel Visalli , Pascal Schlich Journal of Sensory Studies, 2015, 30 (4), pp.316-328. ⟨10.1111/joss.12160⟩ Article dans une revue hal-01216260v1
	Associations between weight status and liking scores for sweet, salt and fat according to the gender in adults (The Nutrinet-Santé study) Amélie Deglaire , Caroline Méjean , Katia Castetbon , Emmanuelle Kesse-Guyot , Serge Hercberg European Journal of Clinical Nutrition, 2015, 69 (1), pp.40-46. ⟨10.1038/ejcn.2014.139⟩ Article dans une revue hal-01123448v1
	Pupillometry of taste: Methodological guide – from acquisition to data processing-and toolbox for MATLAB Anaïs Lemercier , Geneviève Guillot , Philippe Courcoux , Claire Garrel , Thierry Baccino Quantitative Methods for Psychology, 2014, 10 (2), pp.179-195 Article dans une revue hal-01249252v1
	Liking for fat is associated with sociodemographic, psychological, lifestyle and health characteristics Aurélie Lampure , Amélie Deglaire , Pascal Schlich , Katia Castetbon , Sandrine Peneau British Journal of Nutrition, 2014, 112 (8), pp.1353-1363. ⟨10.1017/S0007114514002050⟩ Article dans une revue hal-01123453v1
	Creation of a food taste database using an in-home "taste" profile method Christophe Martin , Michel Visalli , Christine Lange , Pascal Schlich , Sylvie Issanchou Food Quality and Preference, 2014, 36, pp.70-80. ⟨10.1016/j.foodqual.2014.03.005⟩ Article dans une revue hal-02635080v1
	The impact of sugar and fat reduction on perception and liking of biscuits Coralie Biguzzi , Pascal Schlich , Christine Lange Food Quality and Preference, 2014, 35, pp.41 - 47. ⟨10.1016/j.foodqual.2014.02.001⟩ Article dans une revue hal-01185042v1
	Amélioration nutritionnelle : le goût, critère indépassable Coralie Biguzzi , Pascal Schlich Process Alimentaire, 2014, Février 2014 (1311), pp.18-18 Article dans une revue hal-02629758v1
	Adequate number of consumers in a liking test. Insights from resampling in seven studies Nadra Mammasse , Pascal Schlich Food Quality and Preference, 2014, 31 (January 2014), pp.124-128. ⟨10.1016/j.foodqual.2012.01.009⟩ Article dans une revue hal-00956148v1
	Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption Gerry Jager , Pascal Schlich , Irene Tijssen , Jiali Yao , Michel Visalli Food Quality and Preference, 2014, 37, pp.87-99. ⟨10.1016/j.foodqual.2014.04.010⟩ Article dans une revue hal-01215319v1
	Panel performance for Temporal Dominance of Sensations Melissa Lepage , Tara Neville , Andreas Rytz , Pascal Schlich , Nathalie Martin Food Quality and Preference, 2014, 38, pp.24-29. ⟨10.1016/j.foodqual.2014.05.002⟩ Article dans une revue hal-01186416v1
	Acceptabilité des vins à teneur réduite en alcool. Importance relative du goût et de l'information Sophie Meillon-Haddad , Pascal Schlich La revue des œnologues et des techniques vitivinicoles et œnologiques, 2014, n° 153, pp.53-55 Article dans une revue hal-01249253v1
	Association between intake of nutrients and food groups and liking for fat (The Nutrinet-Santé Study) Caroline Méjean , Amélie Deglaire , Emmanuelle Kesse-Guyot , Serge Hercberg , Pascal Schlich Appetite, 2014, 78, pp.147-155. ⟨10.1016/j.appet.2014.03.017⟩ Article dans une revue hal-01209653v1
	Evaluation de la dominance temporelle des sensations de vins rouges de Bourgogne et du Beaujolais par un panel d'experts et de consommateurs Solène Brachet , Mara Virginia Galmarini , Bertrand Chatelet , Anne-Laure Loiseau , Sylvie Cordelle BIO Web of Conferences, 2014, 3 (Part. 2: Viticulture du Sud, Rencontre de la Connaissance et de la Nature), 6 p. ⟨10.1051/oivconf/201406006⟩ Article dans une revue hal-02634864v1
	The MAM-CAP table: A new tool for monitoring panel performances Caroline Peltier , P.B. Brockhoff , Michel Visalli , Pascal Schlich Food Quality and Preference, 2014, 32 (2014), pp.24-27. ⟨10.1016/j.foodqual.2013.07.004⟩ Article dans une revue hal-00939544v1
	Maternal feeding practices during the first year and their impact on infants' acceptance of complementary food. Christine Lange , Michel Visalli , Sandrine Jacob , Claire Chabanet , Pascal Schlich Food Quality and Preference, 2013, 29, pp.89-98. ⟨10.1016/j.foodqual.2013.03.005⟩ Article dans une revue hal-00823192v1
	Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines Wendy V. Parr , Pascal Schlich , J.C. Theobald , M.J. Harsch Food Research International, 2013, 53 (1), pp.464-475. ⟨10.1016/j.foodres.2013.05.028⟩ Article dans une revue hal-00863742v1
	Panels de consommateurs : quel effectif interroger ? Nadra Mammasse , Pascal Schlich , Virginie Herbreteau Revue des ENIL, 2013, Mai Article dans une revue hal-02646104v1
	Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products Romain Bouteille , Sylvie Cordelle , Caroline Laval , Carole Tournier , Bruno Lecanu Food Quality and Preference, 2013, 30 (2), pp.282-292. ⟨10.1016/j.foodqual.2013.06.012⟩ Article dans une revue hal-00866463v1
	Utilisation de la Dominance temporelle des sensations pour la caractérisation sensorielle des produits de la filière blé-farine-pain - Equipe Analyse Sensorielle de La Société Eurogerm , Michel Visalli , Pascal Schlich Industries des Céréales, 2012, 177 (Avril/mai), pp.4-7 Article dans une revue hal-02650591v1
	Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks A. Albert , A. Salvador , Pascal Schlich , S. Fiszman Food Quality and Preference, 2012, 24 (1), pp.111 - 118. ⟨10.1016/j.foodqual.2011.10.003⟩ Article dans une revue hal-02652382v1
	Des préférences alimentaires aux actes de consommation... Pourquoi mange-t-on ce que l'on mange ? Pascal Schlich , Camille Schwartz , Sandrine Monnery-Patris Grain de Sucre, 2012, 27, pp.6-9 Article dans une revue hal-01190445v1
	Un outil sensoriel pour la mesure des préférences vis-à-vis du gras, du salé et du sucré Elodie Cartier-Lange , Virginie Hebreteau , Christine Urbano , Pascal Schlich Industries Alimentaires et Agricoles, 2012, 129 (1), pp.16-16 Article dans une revue hal-01543435v1
	Development of a questionnaire to assay recalled liking for salt, sweet and fat Amélie Deglaire , Caroline Mejean , Katia Castetbon , Emmanuelle Kesse-Guyot , Christine Urbano Food Quality and Preference, 2012, 23 (2), pp.110-124. ⟨10.1016/j.foodqual.2011.08.006⟩ Article dans une revue hal-02650515v1
	Temporal dominance of sensations: what is a good attribute list? Nicolas Pineau , Antoine Goupil de Bouille , Melissa Lepage , Francine Lenfant , Pascal Schlich Food Quality and Preference, 2012, 26 (2), pp.159-165. ⟨10.1016/j.foodqual.2012.04.004⟩ Article dans une revue hal-02650213v1
	Le cidre, d’une logique de l’offre vers une démarche marketing de la demande A. Didier , Ronan Symoneaux , Pascal Schlich , S. Sybiril , D. Droger Innovations Agronomiques, 2012, 25, pp.1-14 Article dans une revue hal-01519455v1
	La conception hygiénique au service de la sécurité sanitaire de l'hygiène des matériaux Elodie Cartier-Lange , Virginie Hebreteau , Christine Urbano , Pascal Schlich Industries Alimentaires et Agricoles, 2012, 129 (3), pp.19-19 Article dans une revue hal-01543452v1
	Products show their best profile Pascal Schlich Biofutur, 2011, 30 (320), pp.50-50 Article dans une revue hal-01137051v1
	How texture influences aroma and taste perception over time in candies Anne Saint-Eve , Maud Panouillé , Fanny Dakowski , Isabelle Déléris , Sylvie Cordelle Chemosensory Perception, 2011, 4 (1-2), pp.32-41. ⟨10.1007/s12078-011-9086-4⟩ Article dans une revue hal-00788059v1
	Sensory methodologies and the taste of water Eric Teillet , Pascal Schlich , Christine Urbano , Sylvie Cordelle , Elisabeth Guichard Food Quality and Preference, 2010, 21 (8), pp.967-976. ⟨10.1016/j.foodqual.2010.04.012⟩ Article dans une revue hal-00816536v1
	Acceptability of partially dealcoholized wines - Measuring the impact of sensory and information cues on overall liking in real-life settings Sophie Meillon , Christine Urbano , Genevieve Guillot , Pascal Schlich Food Quality and Preference, 2010, 21 (7), pp.763-773. ⟨10.1016/j.foodqual.2010.07.013⟩ Article dans une revue hal-02666005v1
	Les préférences hédoniques pour le gras. Mesures et variabilité Pascal Schlich , Amélie Deglaire , Sylvie Cordelle , Christine Urbano , Coralie Biguzzi Innovations Agronomiques, 2010, 10, pp.95-114 Article dans une revue hal-02653994v1
	Consumer perception and preference of bottled and tap water Eric Teillet , Christine Urbano , Sylvie Cordelle , Pascal Schlich Journal of Sensory Studies, 2010, 25 (3), pp.463-480. ⟨10.1111/j.1745-459X.2010.00280.x⟩ Article dans une revue hal-00832452v1
	Impact of partial alcohol reduction in wine on perceived complexity and temporality of sensations and link with preference Sophie Meillon , David Viala , Marcela Medel , Christine Urbano , Genevieve Guillot Food Quality and Preference, 2010, 21 (7), pp.732-740. ⟨10.1016/j.foodqual.2010.06.005⟩ Article dans une revue hal-02667776v1
	Preference and acceptability of partially dealcoholized white and red wines by consumers and professionals Sophie Meillon , Valentine Dugas , Christine Urbano , Pascal Schlich American Journal of Enology and Viticulture, 2010, 6 (1), pp.42-52 Article dans une revue hal-02664415v1
	Les effets de l'éducation sensorielle sur les préférences et les comportements alimentaires des enfants Pascal Schlich , Aude Gaignaire-Paté 2010, Hors-série VEN (Mars), pp.145-156 Article dans une revue hal-02665540v1
	Effect of sensory education on food preferences in children Caroline Reverdy , Pascal Schlich , Egon Peter Köster , Emilie Ginon , Christine Lange Food Quality and Preference, 2010, 21 (7), pp.794-804. ⟨10.1016/j.foodqual.2010.03.008⟩ Article dans une revue hal-00816450v1
	SORT-CC: A procedure for the statistical treatment of free sorting data E.M. Qannari , Véronique Cariou , E. Teillet , Pascal Schlich Food Quality and Preference, 2010, 21 (3), pp.302-308. ⟨10.1016/j.foodqual.2009.01.003⟩ Article dans une revue hal-02660056v1
	Goût et acceptabilité des vins à teneur réduite en alcool Sophie Meillon , Christine Urbano , Pascal Schlich La revue des œnologues et des techniques vitivinicoles et œnologiques, 2010, 136, pp.52-54 Article dans une revue hal-02657688v1
	Sensory attribute evolution in bottled young red wines from Rioja Alavesa Inaki Etaio , Francisco José Pérez Elortondo , Marta Albisu , Edurne Gaston , Pascal Schlich European Food Research and Technology, 2009, 228 (5), pp.695-705. ⟨10.1007/s00217-008-0980-1⟩ Article dans une revue hal-02660699v1
	Temporal dominance of sensations: construction of the TDS curves and comparison with time-intensity Nicolas Pineau , Pascal Schlich , Sylvie Cordelle , Christelle Mathonnière , Sylvie Issanchou Food Quality and Preference, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩ Article dans une revue hal-02668899v1
	Temporal dominance of sensations and sensory profiling: A comparative study D. Labbe , Pascal Schlich , Nicolas Pineau , F. Gilbert , N. Martin Food Quality and Preference, 2009, 20 (3), pp.216-221. ⟨10.1016/j.foodqual.2008.10.001⟩ Article dans une revue hal-02667772v1
	Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines Sophie Meillon , Christine Urbano , Pascal Schlich Food Quality and Preference, 2009, 20 (7), pp.490-499 Article dans une revue hal-02666004v1
	Effect of sensory education on willingness to taste novel food in children Caroline Reverdy , F. Chesnel , Pascal Schlich , Egon P. Koster , Christine Lange Appetite, 2008, 51 (1), pp.156-165 Article dans une revue hal-02666710v1
	Development of a quantitative sensory method for the description of young red wines frome rioja alavesa. I. Etaio , Fj. Perez Elortondo , M. Albisu , E. Gaston , M. Ojeda Journal of Sensory Studies, 2008, 23, pp.631-655 Article dans une revue hal-00332332v1
	Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines. I. Etaio , Fj. Perez Elortondo , M. Albisu , E. Gaston , M. Ojeda Australian Journal of Grape and Wine Research, 2008, 14, pp.211-222 Article dans une revue hal-00332351v1
	Temporal dominance of sensations and sensory profiling: a comparative study D. Labbe , Pascal Schlich , Nicolas Pineau , Franck Gilbert , N. Martin Food Quality and Preference, 2008, In press Article dans une revue hal-00332290v1
	Is the desire to eat familiar and unfamiliar meat products influenced by the emotions expressed on eaters' faces? Sylvie Rousset , Pascal Schlich , Aurelie Chatonnier , Laetitia Barthomeuf , Sylvie Droit-Volet Appetite, 2008, 50 (1), pp.110-119. ⟨10.1016/j.appet.2007.06.005⟩ Article dans une revue hal-02658006v1
	Modeling the evolution of the performance of a sensory panel: a mixed model and control chart approach Nicolas Pineau , Claire Chabanet , Pascal Schlich Journal of Sensory Studies, 2007, 22 (2), pp.212-241. ⟨10.1111/j.1745-459X.2007.00103.x⟩ Article dans une revue hal-02662988v1
	Emotions generated by meat and other food products in women Sylvie Rousset , Véronique Deiss , Elodie Juillard , Pascal Schlich , Sylvie Droit-Violet British Journal of Nutrition, 2005, 94 (4), pp.609-619. ⟨10.1079/BJN20051538⟩ Article dans une revue hal-02680777v1
	On the consistency of liking scores: a validation study run in France and Germany Sylvie Cordelle , Dag Piper , Pascal Schlich Food Quality and Preference, 2005, 16 (6), pp.493-503 Article dans une revue hal-02678503v1
	On the consistency of liking scores : insights from a study including 917 consumers from 10 to 80 years old Sylvie Cordelle , Christine Lange , Pascal Schlich Food Quality and Preference, 2004, 15, pp.831-841 Article dans une revue hal-02673468v1
	La segmentation gustative : cibler les envies des consommateurs D. Scandella , B. Navez , N. Lespinasse , S. Vénien , M. Jost Infos CTIFL, 2002, 185, pp.9-13 Article dans une revue hal-02676864v1
	Internal and external mapping of preferences for commercial lager beers : comparison of hedonic ratings by consumers blind versus with knowledge of brand and price X. Guinard , B. Uotani , Pascal Schlich Food Quality and Preference, 2001, 12, pp.243-255 Article dans une revue hal-02671861v1
	Consumer texture preferences : effect of age, gender and previous experience N. Kälviäinen , Pascal Schlich , Hely Margareetta Tuorila Journal of Texture Studies, 2000, 31, pp.593-607 Article dans une revue hal-02697672v1
	FLASH table and canonical mapping of potato varieties C. Porcherot , Pascal Schlich Food Quality and Preference, 2000, 11, pp.163-165 Article dans une revue hal-02690145v1
	L'analyse sensorielle appliquée au confort du freinage Pascal Schlich , C. Chabanon Revue Française du Marketing, 2000, 179-180, pp.129-142 Article dans une revue hal-02698776v1
	Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures N. Martin , P. Molimard , Henry-Eric Spinnler , Pascal Schlich Food Quality and Preference, 2000, 11 (6), pp.487-495 Article dans une revue hal-02696597v1
	Application of replicated difference testing Pascal Schlich , Catherine Dacremont , Per Bruun Brockhoff Food Quality and Preference, 2000, 11 (1-2), pp.43-46 Article dans une revue hal-02689305v1
	Caractérisation de la région de production des vins du cépage Chardonnay par l'analyse des acides aminés libres V. Carnevillier , M. Feuillat , Pascal Schlich La revue des œnologues et des techniques vitivinicoles et œnologiques, 2000, 89, pp.11-13 Article dans une revue hal-02693652v1
	Characterization of the production regions of Chardonnay wines by analysis of free amino acids V. Carnevillier , Pascal Schlich , J. Guerreau , C. Charpentier , M. Feuillat Vitis, 1999, 38 (1), pp.37-42 Article dans une revue hal-02695813v1
	Bitterness and astringency of flavan-3-ol monomers, dimers and trimers H. Peleg , K. Gacon , Pascal Schlich , A.C. Noble Journal of the Science of Food and Agriculture, 1999, 79, pp.1123-1128 Article dans une revue hal-02689306v1
	Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency S. Courregelongue , Pascal Schlich , A.C. Noble Food Quality and Preference, 1999, 10, pp.273-279 Article dans une revue hal-02689151v1
	Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines V. Aubry , Pascal Schlich , Sylvie Issanchou , Patrick Etiévant Food Quality and Preference, 1999, 10, pp.253-259 Article dans une revue hal-02697853v1
	Effect of "Méthode Champenoise" process on aroma of four V. vinifera varieties C. de La Presa-Owens , Pascal Schlich , H.D. Davies , A.C. Noble American Journal of Enology and Viticulture, 1998, 49 (3), pp.289-294 Article dans une revue hal-02689109v1
	What are the sensory differences among coffees? multi-panel analysis of variance and flash analysis Pascal Schlich Food Quality and Preference, 1998, 9 (3), pp.103-106 Article dans une revue hal-02689156v1
	Comments from Pascal Schlich on the Steinsholt's paper Pascal Schlich Food Quality and Preference, 1998, 9 (3), pp.172-173 Article dans une revue hal-02689294v1
	Handling replications in discrimination tests P.B. Brockhoff , Pascal Schlich Food Quality and Preference, 1998, 9 (5), pp.303-312 Article dans une revue hal-02689304v1
	Introduction to the sensometric workshop held at the rose marie pangborn symposium, Davis, 2 august 1995 Pascal Schlich Food Quality and Preference, 1998, 9 (3), pp.81-82 Article dans une revue hal-02689157v1
	La cartographie des préférences incomplètes- Validation par simulation P. Callier , Pascal Schlich Sciences des aliments = Food science : an international journal of food science and technology, 1997, 17, pp.155-172 Article dans une revue hal-02689233v1
	Sensory analysis: methodological aspects relevant to the study of cheese Sylvie Issanchou , Pascal Schlich , Isabelle Lesschaeve Lait, 1997, 77, pp.05-12 Article dans une revue hal-02694805v1
	Typologie aromatique des fromages de Comté C. Stèvenot , Florence Bérodier , Pascal Schlich Sciences des aliments = Food science : an international journal of food science and technology, 1997, 17 (5), pp.547-553 Article dans une revue hal-02697152v1
	Analyse sensorielle. Aspects méthodologiques dans le cas des fromages Sylvie Issanchou , Pascal Schlich Bulletin - Fédération Internationale de Laiterie, 1996, 317, pp.16 Article dans une revue hal-02694791v1
	Production of representative wine extracts for chemical and olfactory analysis L. Moio , E. Chambellant , Isabelle Lesschaeve , Sylvie Issanchou , Pascal Schlich Italian Journal of Food Science, 1995, 3, pp.265-278 Article dans une revue hal-02716184v1
	Optimal conditions for the formation of Sotolon from alpha-ketobutyric acid in the French Vin Jaune T.T. Pham , E. Guichard , Pascal Schlich , C. Charpentier Journal of Agricultural and Food Chemistry, 1995, 43, pp.2616-2619 Article dans une revue hal-02709893v1
	Grapes: a method and a SAS program for graphical representations of assessor performances Pascal Schlich Journal of Sensory Studies, 1994, 9, pp.157-169 Article dans une revue hal-02708639v1
	Acquisition et analyse d'arômagrammes de vins de Bourgogne issus du cépage Chardonnay L. Moio , Pascal Schlich , Patrick Etiévant Sciences des aliments = Food science : an international journal of food science and technology, 1994, 14, pp.601-608 Article dans une revue hal-02707043v1
	Corrélation entre les profils aromatiques et les arômagrammes de vins de Bourgogne issus du cépage Chardonnay Pascal Schlich , L. Moio Sciences des aliments = Food science : an international journal of food science and technology, 1994, 14, pp.609-615 Article dans une revue hal-02715407v1
	Amertume et fractions azotees de fromages a pate molle de type camembert : role de l'association de Penicillium camemberti avec Geotrichum candidum P. Molimard , Isabelle Lesschaeve , I. Bouvier , L. Vassal , Pascal Schlich Lait, 1994, 74, pp.361-374 Article dans une revue hal-02716048v1
	Uses of change-over designs and repeated measurements in sensory and consumer studies Pascal Schlich Food Quality and Preference, 1993, 4, pp.223-235 Article dans une revue hal-02714015v1
	Description de la typicite aromatique de vins de bourgogne issus du cepage chardonnay L. Moio , Pascal Schlich , Sylvie Issanchou , Patrick Etiévant , M. Feuillat Journal International des Sciences de la Vigne et du Vin, 1993, 27 (3), pp.179-189 Article dans une revue hal-02712594v1
	Risk tables for discrimination tests Pascal Schlich Food Quality and Preference, 1993, 4, pp.141-151 Article dans une revue hal-02710520v1
	More clues about Sensory Impact of Sotolon in Some Flor Sherry Wines B. Martin , P.X. Etiévant , Jean-Luc Le Quéré , Pascal Schlich Journal of Agricultural and Food Chemistry, 1992, 40 (3), pp.475-478 Article dans une revue hal-02711696v1
	Cartographie des preferences -un outil statistique pour l'industrie agro-alimentaire Pascal Schlich , J.A. Mcewan Sciences des aliments = Food science : an international journal of food science and technology, 1992, 12, pp.339-355 Article dans une revue hal-02712813v1
	Carte sensorielle d'eaux gazeuses : une application du vocabulaire libre et de l'analyse procusteenne Sylvie Issanchou , Pascal Schlich , Isabelle Lesschaeve Industries Alimentaires et Agricoles, 1992, 109, pp.181-186 Article dans une revue hal-02716062v1
	Carte sensorielle d'eaux gazeuses : une application du vocabulaire libre et de l'analyse procusteenne I. Issanchou , Pascal Schlich , Isabelle Lesschaeve Industries Alimentaires et Agricoles, 1992, 109 (2), pp.181-186 Article dans une revue hal-02709425v1
	Correspondence analysis in sensory evaluation J.A. Mc Ewan , Pascal Schlich Food Quality and Preference, 1991, 3, pp.23-36 Article dans une revue hal-02707156v1
	Composition of apricot aroma : correlation between sensory and instrumental data E. Guichard , Pascal Schlich , Sylvie Issanchou Journal of Food Science, 1990, 55 (3), pp.735-738 Article dans une revue hal-02712572v1
	Chemotaxonomy of the essential oils of the blackcurrant buds (Ribes sp.) from major terpenes (hydrocarbons and oxygenated compounds) A. Latrasse , Pascal Schlich , Jean-Luc Le Quéré LWT - Food Science and Technology, 1990, 23 (5), pp.377-385 Article dans une revue hal-02711108v1
	Traitement statistique de profil sensoriel des jambons secs par analyse procusteenne generalisee S. Rousset , Pascal Schlich , Christian Touraille La revue française de la recherche en viandes et produits carnés, 1990, 11 (6), pp.317-318 Article dans une revue hal-02711654v1
	Varietal and geographic classification of french red wines in terms of major acids Patrick Etiévant , Pascal Schlich , R. Cantagrel , A. Bertrand , J.C. Bouvier Journal of the Science of Food and Agriculture, 1989, 46, pp.421-438 Article dans une revue hal-02721185v1
	Amylase production in submerged culture using principal component analysis S. Rousset , Pascal Schlich Journal of fermentation and bioengineering, 1989, 68 (5), pp.339-343 Article dans une revue hal-02723717v1
	Selection and classification of volatile compounds of apricot using RV coefficient Pascal Schlich , E. Guichard Journal of Agricultural and Food Chemistry, 1989, 37 (1), pp.142-150 Article dans une revue hal-02722789v1
	Profils d'odeur des constituants de l'arome de l'abricot description par analyse des correspondances Sylvie Issanchou , Pascal Schlich , E. Guichard Sciences des aliments = Food science : an international journal of food science and technology, 1989, 9 (2), pp.351-370 Article dans une revue hal-02725807v1
	Varietal and geographic classification of french red wines in terms of elements, amino acids and aromatic alcohols Patrick Etiévant , Pascal Schlich , J.C. Bouvier , P. Symonds , A. Bertrand Journal of the Science of Food and Agriculture, 1988, 45, pp.25-41 Article dans une revue hal-02721184v1
	Varietal and geographic classification of french red wines in terms of pigments and flavonoid compounds Patrick Etiévant , Pascal Schlich , A. Bertrand , P. Symonds , J.C. Bouvier Journal of the Science of Food and Agriculture, 1988, 42, pp.39-54 Article dans une revue hal-02721182v1

	Single vs. multiple evaluations of satisfaction paired with Just-About-Right scales on full portions of beer at home Takahiro Wakihira , Michel Visalli , Pascal Schlich 15TH PANGBORN SENSORY SCIENCE SYMPOSIUM - MEETING NEW CHALLENGES IN A CHANGING WORLD, Aug 2023, Nantes, France Poster de conférence hal-04533767v1
	The project INSECT4CITY: assessment of benefits and risks of insect-based bioconversion for recycling bio-waste from urban and peri-urban areas Erwan Engel , Christelle Planche , Rallou Thomopoulos , Catherine Macombe , Christina Nielsen-Leroux 3. International Symposium on Nutrition (ISN 2022): Urban food policies for sustainable nutrition and health, Jan 2022, Online, France Poster de conférence hal-03696627v1
	A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data Benjamin Mahieu , Pascal Schlich , Michel Visalli , Hervé Cardot 14. Pangborn sensory science symposium, Aug 2021, Virtual meeting, France. 2021 Poster de conférence hal-03528334v1
	Sensory evaluation with consumers revisited thanks to Free-Comment Benjamin Mahieu , Michel Visalli , Arnaud Thomas , Pascal Schlich 14. Pangborn sensory science symposium, Aug 2021, Virtual meeting, France. 2021 Poster de conférence hal-03528320v1
	Relating dimensions of perceived complexity to aroma profiles in Burgundy Truffles (Tuber uncinatum) Sylvie Cordelle , Arnaud Thomas , Pascal Schlich 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019 Poster de conférence hal-02788540v1
	Eating chocolate, smelling perfume or watching video advertisement: does it make any difference on emotional states measured at home using facial expressions? Benjamin Mahieu , Michel Visalli , Pascal Schlich , Arnaud Thomas 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019 Poster de conférence hal-02785911v1
	Free comment using speech recognition: an alternative to Check-All-That-Apply for sensory characterization of red wines at home Benjamin Mahieu , Michel Visalli , Arnaud Thomas , Pascal Schlich 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019 Poster de conférence hal-02785907v1
	Indexes of individual and panel performances in TDS and TCATA and their statistical inference Pascal Schlich , Cindy Frascolla , Michel Visalli 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019 Poster de conférence hal-02787443v1
	Underdetermination in PCA: towards a psychometric approach of sensory data analysis B. Dettmar , Caroline Peltier , Pascal Schlich 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019 Poster de conférence hal-02785906v1
	Recording facial mimics and temporal dominance of sensations and emotions Christine Urbano , Benjamin Mahieu , Arnaud Thomas , Pascal Schlich , Michel Visalli 8th European Conference on Sensory and Consumer Research, Sep 2018, Verona, Italy, Italy Poster de conférence hal-04534299v1
	Structure and culinary, sensory and nutritional properties of protein enriched pasta made from legume Karima Laleg , Cecile Barron , Pascal Schlich , Stephane Walrand , Valerie Micard 5. international conference on food digestion (INFOGEST 2017), Apr 2017, Rennes, France. 2017 Poster de conférence hal-02736835v1
	Wine and cheese: alone or in combination? Understanding consumer's preferences thanks to Temporal Drivers of Liking (TDL) Mara Galmarini , Arnaud Thomas , Anne-Laure Loiseau , Michel Visalli , Pascal Schlich 12. Pangborn sensory science symposium, Aug 2017, Providence, Rhode Island, United States. , 1 p., 2017 Poster de conférence hal-02790587v1
	Analysis of TDS data with a stochastic approach Guillaume Lecuelle , Michel Visalli , Hervé Cardot , Pascal Schlich 12th PANGBORN SENSORY SCIENCE SYMPOSIUM, Aug 2017, Rhode Island, United States Poster de conférence hal-04534348v1
	Qualités culinaires, sensorielles et nutritionnelles des pâtes alimentaires sans gluten à base de légumineuses Karima Laleg , Denis Cassan , Cecile Barron , Sylvie Cordelle , Pascal Schlich 1. Rencontres Francophones sur les Légumineuses (RFL1), May 2016, Dijon, France. , 2016 Poster de conférence hal-01608160v1
	Association entre l’attirance pour le gras, le sucré et le salé et les fluctuations pondérales sur 4 ans Aurélie Lampure , Katia Castetbon , Amélie Deglaire , Pascal Schlich , Sandrine Peneau Journées Francophone de Nutrition, Nov 2016, Montpellier, France. 2016 Poster de conférence hal-01519332v1
	Rôle relatif des facteurs individuels, de l’alimentation et de l’activité physique sur la variation de poids sur 5 ans Aurélie Lampure , Katia Castetbon , Mohamed Hanafi , Amélie Deglaire , Pascal Schlich Journées Francophone de Nutrition, Nov 2016, Montpellier, France. 2016 Poster de conférence hal-01519309v1
	How about some cheese with that wine? Use of Multi-Intake Temporal Dominance of Sensations to evaluate the influence of cheese on wine perception and appreciation Mara Virginia Galmarini , Anne-Laure Loiseau , Michel Visalli , Pascal Schlich 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. , 1 p., 2015 Poster de conférence hal-01580682v1
	Associations entre le flux et la composition salivaires et les préférences et les consommations alimentaires Caroline Méjean , Martine Morzel , Eric Neyraud , Sylvie Issanchou , Christophe Martin 12. journées francophones de nutrition (JFN), Dec 2014, Bruxelles, Belgique. Elsevier Mason SAS, Nutrition Clinique et Métabolisme, 28 (Supplement 1), pp.S81, 2014, Nutrition Clinique et Métabolisme. ⟨10.1016/S0985-0562(14)70668-5⟩ Poster de conférence hal-01595506v1
	Oral sphere: salivary markers and food. A prospective study on children expressing oral disorders Gilles Feron , Patrick Ducoroy , Ségolène Gaillard , Anna-Louise Le Déaut , Martine Morzel Vitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p., 2014 Poster de conférence hal-02795133v1
	Can improving a biscuit's nutritional characteristics be compatible with maintaining it sensory quality? Coralie Biguzzi , Christine Lange , Marine Spiteri , Pascal Schlich 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. , 1 p., 2013 Poster de conférence hal-02807602v1
	Description of maternal feeding practices and their impact on infant’s acceptance of new foods Christine Lange , Michel Visalli , Sandrine Jacob , Pascal Schlich , Sophie Nicklaus FP7 VIVA international congress “V is for vegetable: applying learning theory to liking and intake of vegetables - how can science contribute to healthy eating habits in the youngest and beyond?“, Mar 2013, Saint Andrews, United Kingdom. 2013 Poster de conférence hal-02806460v1
	What makes the taste of waters? What sensory methodology to address this question? Christine Urbano , Thierry Thomas-Danguin , Eric Teillet , Pascal Schlich 10. Pangborn Sensory Science Symposium, Aug 2013, Rio de Janeiro, Brazil. , 1 p., 2013 Poster de conférence hal-02809360v1
	Understanding the Dynamic of Freshness Perception in Plain Fermented Milks thanks to Temporal Dominance of Sensations Romain Bouteille , Sylvie Cordelle , Caroline Laval , Hervé This , Pascal Schlich 10th Pangborn Sensory Science Symposium, Aug 2013, Rio de Janeiro, Brazil. 2013 Poster de conférence hal-02804348v1
	Static vs. dynamic liking in chewing gum: a new approach using a background task and a natural setting M.V. Galmarini , Ronan Symoneaux , Michel Visalli , M.C. Zamora , Pascal Schlich 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. , 1 p., 2013 Poster de conférence hal-02808068v1
	Creation of a food taste database using an in-home profile method Christophe Martin , Michel Visalli , Christine Lange , Pascal Schlich , Sylvie Issanchou 10. Pangborn Sensory Science Symposium, Aug 2013, Rio de Janeiro, Brazil. , 1 p., 2013 Poster de conférence hal-02809159v1
	Creation of a food taste database using an in-home profile method Christophe Martin , Michel Visalli , Christine Lange , Pascal Schlich , Sylvie Issanchou The 10th Pangborn Symposium, Aug 2013, Rio de Janeiro, Brazil Poster de conférence hal-00865743v1
	Reducing fat or sugar content in biscuits: does it impact liking? Should nutritional claims be added to packagings? Marine Deck , Coralie Biguzzi , Christine Lange , Pascal Schlich 5. European conference on sensory consumer science of foods and beverages. A sense of inspiration, Sep 2012, Bern, Switzerland. , 1 p., 2012 Poster de conférence hal-02806474v1
	Perception sensorielle et appréciation de biscuits réduits en lipides et en sucres Coralie Biguzzi , Christine Lange , Pascal Schlich Journées qualiment, Sep 2012, Clermont-Ferrand, France. 1 p., 2012 Poster de conférence hal-02809982v1
	EveilSens: an ongoing project to investigate the effects of a sensory education in 5-6 year-old children Marine Pouyfaucon , Christine Lange , Sandrine Monnery Patris , Stephanie Chambaron , Aude Gaignaire-Paté Workshop OPALINE, Oct 2012, Dijon, France. , 2012 Poster de conférence hal-02809191v1
	Measuring liking for sweet, salt and fat by questionnaire and sensory test: complementary approaches Amélie Deglaire , Christine Urbano , Caroline Mejean , Serge Hercberg , Pascal Schlich 9. Pangborn Sensory Science Symposium, Sep 2011, Toronto, Canada. 1 p., 2011 Poster de conférence hal-02810769v1
	Description of maternal feeding practices and their impact on infant's acceptance of new foods Christine Lange , Michel Visalli , Sandrine Jacob , Pascal Schlich , Sophie Nicklaus 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p., 2011 Poster de conférence hal-02806534v1
	The effect of Fat and Sweetness Perception on Biscuit Liking Coralie Biguzzi , Christine Lange , Pascal Schlich 9. Pangborn Sensory Science Symposium, Sep 2011, Toronto, Canada. 1 p., 2011 Poster de conférence hal-02806431v1
	Qualité et représentation nutritionnelles, perception sensorielle et acceptabilité des biscuits Coralie Biguzzi , Christine Lange , Pascal Schlich 16. Forum des jeunes chercheurs, Jun 2010, Besançon, France. , 1 p., 2010 Poster de conférence hal-02821551v1
	Sensory perception influenced by food structure and balance of tastants Christian Salles , Genica G. Lawrence , Pascal Schlich , S Buchin , G.J. van den Oever 4. Conference on sensory and consumer research. A sense of quality, Sep 2010, Vitoria-Gasteiz, Spain. 1 p., 2010 Poster de conférence hal-02816726v1
	Effect of sensory education on categorization of unknown odors in children Caroline Reverdy , Adeline Thibaut , Christine Lange , Pascal Schlich , Egon Peter Köster 32. Annual Meeting - association for chemoreception sciences (AChemS), Apr 2010, Saint Pete Beach, Floride, United States. , 1 p., 2010 Poster de conférence hal-02820638v1
	Effect of sensory education on categorization of unknown odors in children Caroline Reverdy , Christine Lange , Adeline Thibaud , Pascal Schlich , Egon P. Köster The 20th Congress of the European Chemoreception Research Organisation (ECRO), Sep 2010, Avignon, France. 36, pp.E37, 2011 Poster de conférence hal-00816431v1
	Effect of sensory education on categorization of unknown odors in children Caroline Reverdy , Adeline Thibaud , Christine Lange , Pascal Schlich , Egon P. Köster The 32nd Annual Meeting - Association for Chemoreception Sciences (AChemS), Apr 2010, St Pete Beach, Florida, United States Poster de conférence hal-00709986v1
	Development and internal validation of a fat-, sweet- and salt-liking questionnaire Amélie Deglaire , Caroline Méjean , Katia Castetbon , Emmanuelle Kesse-Guyot , Christine Urbano 4. Conference on sensory and consumer research. A sense of quality, Sep 2010, Vitoria-Gasteiz, Spain. 1 p., 2010 Poster de conférence hal-01186793v1
	Relating biscuit preference to expectation and perception of fat and sweetness Coralie Biguzzi , Christine Urbano , Pascal Schlich 4. Conference on sensory and consumer research. A sense of quality, Sep 2010, Vitoria-Gasteiz, Spain. , 1 p., 2010 Poster de conférence hal-02820547v1
	Development and internal validation of a fat-, sweet- and salt-liking questionnaire Amélie Deglaire , Caroline Mejean , Katia Castetbon , Emmanuelle Kesse-Guyot , Christine Urbano The 4th Conference on Sensory and Consumer Research. A sense of Quality, Sep 2010, Vitoria-Gasteiz, Spain Poster de conférence hal-00709788v1
	Setting up of the polarized sensory positioning (PSP) methodology. Application to the taste of water Eric Teillet , J. Rojas-Dias , Christine Urbano , Pascal Schlich 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009 Poster de conférence hal-02816988v1
	Sensory differentiation of carbonic maceration and destemming wines from Rioja Alavesa by using the Temporal Dominance of Sensations (TDS) method I. Etayo , Sophie Meillon , P. Elortondo , M. Albisu , Pascal Schlich 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009 Poster de conférence hal-02815384v1
	Food preferences for fat and sweet: Insights from an exploratory study including 696 consumers from 7 to 80 years old Sylvie Cordelle , Elodie Cartier-Lange , C. Boudalier , Christine Urbano , Michel Visalli 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009 Poster de conférence hal-02815274v1
	Use of Temporal Dominance of Sensation method to understand perception of complexity and quality - Application to partially dealcoholized wines Sophie Meillon , David Viala , Marcela Medel , Christine Urbano , Genevieve Guillot 8. Pangborn Sensory Science Symposium, Jul 2009, Florence, Italy. 1 p., 2009 Poster de conférence hal-02822065v1
	Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines Sophie Meillon , Christine Urbano , Sylvie Cordelle , Pascal Schlich 7. Pangborn sensory science symposium, Aug 2007, Minneapolis, United States. 2007 Poster de conférence hal-03826925v1
	The Sensobase project Pascal Schlich , Sylvie Cordelle 7. Pangborn sensory science symposium, Aug 2007, Minneapolis, United States. 1 p., 2007 Poster de conférence hal-04006145v1
	A study of the sensory perception of tap waters versus bottled mineral waters using a combinated sorting, descriptive and hedonic task carried out by 389 French consumers Eric Teillet , Christine Urbano , Pascal Schlich , Sylvie Cordelle 7. Pangborn sensory science symposium, Aug 2007, Minneapolis, United States. 1 p., 2007 Poster de conférence hal-04006633v1
	Temporal dominance of sensations : a new technique to record several sensory attributes simultaneously over time N. Pineau , Sylvie Cordelle , Pascal Schlich 35. Journées de statistique, Jun 2003, Lyon, France. 1 p., 2003 Poster de conférence hal-02833732v1
	The impact of hedonic versus ethical values of a food product on the willingness to pay. The effect of earlier sensory exposure and/or knowledge of fair trade principle Christine Lange , E. Carré , Pascal Schlich 2002, 2002 Poster de conférence hal-02828525v1
	Integration of analytical and consumer sensory data in cross-cultural studies for the prediction of consumer acceptance R.C. Lee , H. Heymann , Pascal Schlich , . Inra 4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001 Poster de conférence hal-02829065v1
	Impact of age and culture on food liking in three European countries Sylvie Gourillon , Sylvie Issanchou , Pascal Schlich , G. Hansen , K. Kramer Vig 4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001 Poster de conférence hal-02833159v1
	Comparison of the trigeminal effects of several mustards and spices Florie Chauvin , D. Piper , Pascal Schlich , E.P. Köster , Patrick Etiévant 4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001 Poster de conférence hal-02829031v1

	Evaluation sensorielle. Actia. Guide de bonnes pratiques Françoise Béhérec , Dominique Droger , Virgine Herbreteau , Marie-Hélène Desmonts , François Germon ACTIA, 160 p., 2014, 978-2-9531423-5-8 Ouvrages hal-01183013v1

	Temporal Domination of Sensation: When building dishes, let's take temporality into account Pascal Schlich Róisín Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza (eds). Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications. First edition, CRC Press, 2021, 9780429168703. ⟨10.1201/9780429168703⟩ Chapitre d'ouvrage hal-03264818v1
	Temporal dominance of sensations Pascal Schlich , Nicolas Pineau Time-Dependent Measures of Perception in Sensory Evaluation, Section III: Techniques (1ère ed.), John Wiley & Sons Ltd., 2017, 978-0-470-67138-2 Chapitre d'ouvrage hal-02788584v1
	Temporal Dominance of sensations Pascal Schlich , Nicolas Pineau TIME-DEPENDENT MEASURES OF PERCEPTION IN SENSORY EVALUATION, 2017 Chapitre d'ouvrage hal-02964818v1
	Collecting and analysing in vivo aroma release and perception by pairing nosespace PTR-ToF-MS and Temporal Dominance of Sensations Pascal Schlich , Arnaud Thomas , Michel Visalli , David Labarre , Etienne Semon Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products, 593 p., 2015, 978-1-899043-70-5 Chapitre d'ouvrage hal-01182826v1
	Temporal dominance of sensations (TDS) as a sensory profiling technique Nicolas Pineau , Pascal Schlich Rapid sensory profiling techniques and related methods. Applications in new product development and consumer research, 274, Elsevier Ltd., 584 p., 2015, Woodhead Publishing Series in Food Science, Technologies and Nutrition, 9781782422488. ⟨10.1533/9781782422587.2.269⟩ Chapitre d'ouvrage hal-01249026v1
	L'analyse multidimentionnelle de profils sensoriels de vins Pascal Schlich Oenologie : fondements scientifiques et technologiques, Lavoisier, 1998, 2-7430-0243-3 Chapitre d'ouvrage hal-02838469v1
	Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts P.X. Etiévant , L. Moio , E. Guichard , D. Langlois , Isabelle Lesschaeve Trends in flavour research, Elsevier, 1994 Chapitre d'ouvrage hal-02848440v1
	Flavor composition of oil obtained from crude and roasted oats S.M. Fors , Pascal Schlich Thermal generation of aromas, 409, ACS - American Chemical Society, 1989, ACS Symposium Series, 0-8412-1682-7 Chapitre d'ouvrage hal-02855793v1
	RV coefficient: a new approach to select variables in PCA and to get correlations between sensory and instrumental data Pascal Schlich , Sylvie Issanchou , E. Guichard , Patrick Etiévant , J. Adda Flavour science and technology, John Wiley and Sons Ltd, 1987 Chapitre d'ouvrage hal-02857379v1

	3 questions à une jeune pousse : TimeSens et SensoStat Arnaud Thomas , Pascal Schlich 2019, 2 p Autre publication scientifique hal-02785889v1
	Analyse sensorielle : les eaux ont le goût de leurs minéraux Pascal Schlich 2010 Autre publication scientifique hal-02817898v1

	Estimating finite mixtures of semi-Markov chains: an application to the segmentation of temporal sensory data. arXiv:1806.04420v1 [stat.ME] Hervé Cardot , Guillaume Lecuelle , Pascal Schlich , Michel Visalli 2018 Pré-publication, Document de travail hal-02789807v1

	"On aime ce à quoi on est exposé" Pascal Schlich [0] 2016 Rapport hal-02793070v1

	Chapitre 1. Pratiques alimentaires : état des lieux et évolutions, liens avec la santé : Effets d’une éducation sensorielle sur les préférences et les comportements alimentaires des enfants. Pascal Schlich 2010 Chapitre de rapport hal-02815931v1

	Site internet du projet Prefbase (www.prefbase.fr) Michel Visalli , Sylvie Cordelle , Pascal Schlich 2009 Logiciel hal-02818283v1

Pascal Schlich

Présentation

Publications

Contributions a la sensometrie

DE LA SENSOMETRIE A L'ETUDE DES PREFERENCES ET DES COMPORTEMENTS ALIMENTAIRES

Product discrimination ability of temporal sensory evaluation methods used with consumers

Temporal precision and resolution of TDS and TCATA used with consumers

A dataset on concurrent and immediate retrospective measures of sensory perception and preferences of dark chocolates

First steps towards FAIRization of product-focused sensory data

Corrigendum to “Concurrent vs immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks” [Food Qual. Pref. 101 (2022) 104629]

Temporal drivers of liking by period: A case study on lemon-flavored carbonated alcoholic drinks with consumers in natural settings

Parental age effect on the longevity and healthspan in Drosophila melanogaster and Caenorhabditis elegans

Use of temporal sensory evaluation methods with consumers: a position paper

Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods

A dataset on the sensory and affective perception of Bordeaux and Rioja red wines collected from French and Spanish consumers at home and international wine students in the lab

Measuring the effectiveness of the temporal dominance of sensations technique to investigate the dynamic perception of oral nutritional supplements by older adults

Analyzing temporal dominance of sensations data with categorical functional data analysis

Hedonic valence of descriptive sensory terms as an indirect measure of liking: A preliminary study with red wines

Indexes of individual repeatability and product discrimination in TDS and TCATA and their statistical inference

Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer

Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study

Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise

Two sample tests for Semi-Markov processes with parametric sojourn time distributions: an application in sensory analysis

Automatic pre‐treatment and multiblock analysis of flavor release and sensory temporal data simultaneously collected in vivo

A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods

Sensory acceptability of new plant protein meat substitutes

Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

A dataset on concurrent and immediate retrospective methods for measuring sensory perception and preferences of lemon-flavoured carbonated alcoholic drinks.

Identifying drivers of liking and characterizing the ideal product thanks to Free-Comment

A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data

An investigation of the stability of Free-Comment and Check-All-That-Apply in two consumer studies on red wines and milk chocolates

Automated sentiment analysis of Free-Comment: An indirect liking measurement?

Using Free-Comment with consumers to obtain temporal sensory descriptions of products

Relationship between sensory liking for fat, sweet or salt and cardiometabolic diseases: mediating effects of diet and weight status

Accounting for the dimensionality of the dependence in analyses of contingency tables obtained with Check-All-That-Apply and Free-Comment

Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?

Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life

Beyond principal component analysis (PCA) of product means: Toward a psychometric view on sensory profiling data

Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: A new method of sensory evaluation with consumers for a better understanding of beer drinkability

Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home

Eating chocolate, smelling perfume or watching video advertisement: Does it make any difference on emotional states measured at home using facial expressions?

Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products

Enrichissement en fibres des produits céréaliers : des améliorations possibles mais complexes

Enrichissement en fibres des produits céréaliers : aspect sensoriels. Projet Céréfibres

From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach

Estimating finite mixtures of semi‐Markov chains: an application to the segmentation of temporal sensory data

Proof of concept: Effect of GLP-1 agonist on food hedonic responses and taste sensitivity in poor controlled type 2 diabetic patients

Dutch consumers do not hesitate: Capturing implicit 'no dominance' durations using hold-down temporal dominance methodologies for sensations (TDS) and emotions (TDE)

From first to last bite: Emotions change from high to low arousal and dominant sensations built-up during multiple bite assessment of yogurts

Enhancing canonical variate analysis by taking the scaling effect into account

Temporal drivers of liking for oral nutritional supplements for older adults throughout the day with monitoring of hunger and thirst status

Development of a picture-scale-questionnaire to assess liking for fatty, salty, sweet, and umami seasonings compared to a sensory evaluation for Japanese consumers

Targeting colon luminal lipid peroxidation limits colon carcinogenesis associated with red meat consumption

Do we need to replicate in sensory profiling studies?

Wine and cheese: two products or one association? A new method for assessing wine-cheese pairing

Modeling temporal dominance of sensations with semi-Markov chains

Correlation of consumer perception of stickiness and contributing texture attributes to trained panelist temporal evaluations in a caramel system

Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS)

Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis

The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates

Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

Temporal texture profile and identification of glass transition temperature as an instrumental predictor of stickiness in a caramel system

Variation des corrélations entre l’attirance sensorielle déclarée et l’attirance sensorielle mesurée pour le gras, le salé et le sucré selon le niveau de désirabilité sociale

Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis

Decomposition of the level effect into overall and descriptor-specific components

Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries

Qualités culinaires, sensorielles et nutritionnelles de pâtes alimentaires sans gluten à base de légumineuses

Relative Influence of Socioeconomic, Psychological and Sensory Characteristics, Physical Activity and Diet on 5-Year Weight Gain in French Adults

Use of multi-intake Temporal Dominance of Sensations (TDS) to evaluate the influence of wine on cheese perception

Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations

Quel est le secret du mariage réussi entre fromage et vin ?

De nouveaux locaux pour les chercheurs

Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception

Associations between liking for fat, sweet or salt and obesity risk in French adults

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

Could Time–Intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum

Gros plan sur ChemoSens, R&D et expertise en analyses physico-chimique et sensorielle. Une plate-forme du Centre des Sciences du Goût et de l'Alimentation, labellisée IBISA

Should I use touchscreen tablets rather than computers and mice in TDS trials?