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    221

    Pascal Schlich


    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

    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


    Thèse1 document

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

    HDR1 document

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

    Article dans une revue160 documents

    • Hélène Gauchez, Anne-Laure Loiseau, Pascal Schlich, Christophe Martin. Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life. Journal of Food Science, Wiley, 2020, 17 (10), pp.1750-3841. ⟨10.1111/1750-3841.15410⟩. ⟨hal-02952849⟩
    • Benjamin Mahieu, Michel Visalli, Pascal Schlich. Accounting for the dimensionality of the dependence in analyses of contingency tables obtained with Check-All-That-Apply and Free-Comment. Food Quality and Preference, Elsevier, 2020, 83, pp.103924. ⟨10.1016/j.foodqual.2020.103924⟩. ⟨hal-02881240⟩
    • Benjamin Mahieu, Michel Visalli, Arnaud Thomas, Pascal Schlich. Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home. Food Quality and Preference, Elsevier, 2020, 84, pp.103937. ⟨10.1016/j.foodqual.2020.103937⟩. ⟨hal-02865979⟩
    • Michel Visalli, Benjamin Mahieu, Arnaud Thomas, Pascal Schlich. Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?. Food Quality and Preference, Elsevier, 2020, 85, pp.103956. ⟨10.1016/j.foodqual.2020.103956⟩. ⟨hal-02869715⟩
    • Aurélie Lampuré, Solia Adriouch, Katia Castetbon, Amélie Deglaire, Pascal Schlich, et al.. Relationship between sensory liking for fat, sweet or salt and cardiometabolic diseases: mediating effects of diet and weight status. European Journal of Nutrition, Springer Verlag, 2020, 59 (1), pp.249-261. ⟨10.1007/s00394-019-01904-x⟩. ⟨hal-02622372⟩
    • Michel Visalli, Benjamin Mahieu, Arnaud Thomas, Pascal Schlich. Automated sentiment analysis of Free-Comment: An indirect liking measurement?. Food Quality and Preference, Elsevier, 2020, 82, pp.103888. ⟨10.1016/j.foodqual.2020.103888⟩. ⟨hal-02866671⟩
    • Takahiro Wakihira, Seiko Miyashita, Minoru Kobayashi, Kazuhiko Uemura, Pascal Schlich. 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. Food Quality and Preference, Elsevier, 2020, 86, pp.103992. ⟨10.1016/j.foodqual.2020.103992⟩. ⟨hal-02955299⟩
    • Hélène Gauchez, Anne‐laure Loiseau, Pascal Schlich, Christophe Martin. Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life. Journal of Food Science, Wiley, 2020, 85 (10), pp.3517-3526. ⟨10.1111/1750-3841.15410⟩. ⟨hal-02966781⟩
    • Benjamin Mahieu, Michel Visalli, Arnaud Thomas, Pascal Schlich. Using Free-Comment with consumers to obtain temporal sensory descriptions of products. Food Quality and Preference, Elsevier, 2020, 86, pp.104008. ⟨10.1016/j.foodqual.2020.104008⟩. ⟨hal-02964800⟩
    • Michele Eliza Cortazzo Menis-Henrique, Natália Soares Janzantti, Isabelle Andriot, Etienne Semon, Olivier Berdeaux, et al.. 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. LWT - Food Science and Technology, Elsevier, 2019, 105, pp.30-36. ⟨10.1016/j.lwt.2019.01.052⟩. ⟨hal-02619762⟩
    • Hervé Cardot, Guillaume Lecuelle, Pascal Schlich, Michel Visalli. Estimating finite mixtures of semi‐Markov chains: an application to the segmentation of temporal sensory data. Journal of the Royal Statistical Society: Series C Applied Statistics, Wiley, 2019, 68 (5), pp.1281-1303. ⟨10.1111/rssc.12356⟩. ⟨hal-02353089⟩
    • Marie-Claude Brindisi, Laurent Brondel, Sophie Meillon, Sophie Barthet, Sylvie Grall, et al.. Proof of concept: Effect of GLP-1 agonist on food hedonic responses and taste sensitivity in poor controlled type 2 diabetic patients. Diabetes & Metabolic Syndrome: Clinical Research & Reviews, Elsevier, 2019, 13 (4), pp.2489-2494. ⟨10.1016/j.dsx.2019.06.021⟩. ⟨hal-02330909⟩
    • Pascal Schlich. Enrichissement en fibres des produits céréaliers : des améliorations possibles mais complexes. Industries des Céréales, 2019, 213, pp.36-39. ⟨hal-02620233⟩
    • Roelien van Bommel, Markus Stieger, Nicole Boelee, Pascal Schlich, Gerry Jager. From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach. Food Quality and Preference, Elsevier, 2019, 78, pp.103748. ⟨10.1016/j.foodqual.2019.103748⟩. ⟨hal-02618525⟩
    • Roelien van Bommel, Markus Stieger, Pascal Schlich, Gerry Jager. Dutch consumers do not hesitate: Capturing implicit 'no dominance' durations using hold-down temporal dominance methodologies for sensations (TDS) and emotions (TDE). Food Quality and Preference, Elsevier, 2019, 71, pp.332-342. ⟨10.1016/j.foodqual.2018.08.008⟩. ⟨hal-02624338⟩
    • Benjamin Mahieu, Michel Visalli, Pascal Schlich, Arnaud Thomas. Eating chocolate, smelling perfume or watching video advertisement: Does it make any difference on emotional states measured at home using facial expressions?. Food Quality and Preference, Elsevier, 2019, 77, pp.102-108. ⟨10.1016/j.foodqual.2019.05.011⟩. ⟨hal-02620838⟩
    • B. Dettmar, Caroline Peltier, Pascal Schlich. Beyond principal component analysis (PCA) of product means: Toward a psychometric view on sensory profiling data. Journal of Sensory Studies, Wiley, 2019, pp.e12555. ⟨10.1111/joss.12555⟩. ⟨hal-02620974⟩
    • Virginie Herbreteau, B. Barrier Guillot, Pascal Schlich. Enrichissement en fibres des produits céréaliers : aspect sensoriels. Projet Céréfibres. Innovations Agronomiques, INRA, 2019, 78 (2019), pp.41-54. ⟨hal-02621970⟩
    • L.-M. Oberrauter, R. Januszewska, Pascal Schlich, D. Majchrzak. Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS). Food Research International, Elsevier, 2018, 111, pp.39-49. ⟨10.1016/j.foodres.2018.05.007⟩. ⟨hal-02621183⟩
    • Caroline Peltier, Nadra Mammasse, Michel Visalli, Sylvie Cordelle, Pascal Schlich. Do we need to replicate in sensory profiling studies?. Food Quality and Preference, Elsevier, 2018, 63, pp.129-134. ⟨10.1016/j.foodqual.2017.09.001⟩. ⟨hal-02621015⟩
    • Arnaud Thomas, A. J. van der Stelt, Pascal Schlich, J. Ben Lawlor. Temporal drivers of liking for oral nutritional supplements for older adults throughout the day with monitoring of hunger and thirst status. Food Quality and Preference, Elsevier, 2018, 70 (Special Issue), pp.40-48. ⟨10.1016/j.foodqual.2017.05.001⟩. ⟨hal-02621236⟩
    • Emily J. Mayhew, Shelly J. Schmidt, Pascal Schlich, Soo-Yeun Lee. Correlation of consumer perception of stickiness and contributing texture attributes to trained panelist temporal evaluations in a caramel system. Food Quality and Preference, Elsevier, 2018, 65, pp.72-80. ⟨10.1016/j.foodqual.2017.11.009⟩. ⟨hal-02622753⟩
    • Océane Martin, Nathalie Naud, Sylviane Tache, Laurent Debrauwer, Sylvie Chevolleau-Mege, et al.. Targeting colon luminal lipid peroxidation limits colon carcinogenesis associated with red meat consumption. Cancer Prevention Research, American Association for Cancer Research, 2018, 11 (9), ⟨10.1158/1940-6207.CAPR-17-0361⟩. ⟨hal-01901456⟩
    • Mara V. Galmarini, Lucie Dufau, Anne-Laure Loiseau, Michel Visalli, Pascal Schlich. Wine and cheese: two products or one association? A new method for assessing wine-cheese pairing. Beverages, MDPI, 2018, 4 (1), pp.13. ⟨10.3390/beverages4010013⟩. ⟨hal-02618675⟩
    • Caroline Peltier, Michel Visalli, Pascal Schlich. Enhancing canonical variate analysis by taking the scaling effect into account. Food Quality and Preference, Elsevier, 2018, 64, pp.88 - 93. ⟨10.1016/j.foodqual.2017.10.019⟩. ⟨hal-01706679⟩
    • Yuko Nakano, Andrea Wakita, Chinatsu Kasamatsu, Masahiko Nonaka, Midori Kasai, et al.. Development of a picture-scale-questionnaire to assess liking for fatty, salty, sweet, and umami seasonings compared to a sensory evaluation for Japanese consumers. Journal of Sensory Studies, Wiley, 2018, 33 (1), pp.e12306. ⟨10.1111/joss.12306⟩. ⟨hal-02623154⟩
    • Roelien van Bommel, Markus Stieger, Nicole Boelee, Pascal Schlich, Gerry Jager. From first to last bite: Emotions change from high to low arousal and dominant sensations built-up during multiple bite assessment of yogurts. Appetite, Elsevier, 2018, 130, pp.318. ⟨10.1016/j.appet.2018.05.246⟩. ⟨hal-02964836⟩
    • Karima Laleg, Cécile Barron, Sylvie Cordelle, Pascal Schlich, Stéphane Walrand, et al.. How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein. LWT - Food Science and Technology, Elsevier, 2017, 79, pp.471-478. ⟨10.1016/j.lwt.2017.01.069⟩. ⟨hal-01517226⟩
    • Pascal Schlich. Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis. Current Opinion in Food Science, Elsevier, 2017, 15, pp.38-42. ⟨10.1016/j.cofs.2017.05.003⟩. ⟨hal-02962023⟩
    • Guillaume Lecuelle, Michel Visalli, Hervé Cardot, Pascal Schlich. Modeling temporal dominance of sensations with semi-Markov chains. Food Quality and Preference, Elsevier, 2017, 67, pp.59-66. ⟨10.1016/j.foodqual.2017.06.003⟩. ⟨hal-01679100⟩
    • Aurélie Lampure, Amélie Deglaire, Pascal Schlich, Christine Urbano, Sandrine Peneau, et al.. 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. Nutrition Clinique et Métabolisme, Elsevier Masson, 2017, 31 (1), pp.59. ⟨10.1016/j.nupar.2016.10.069⟩. ⟨hal-01514238⟩
    • Karima Laleg, Denis Cassan, Cécile Barron, Sylvie Cordelle, Pascal Schlich, et al.. Qualités culinaires, sensorielles et nutritionnelles de pâtes alimentaires sans gluten à base de légumineuses. Innovations Agronomiques, INRA, 2017, 60, pp.145-156. ⟨10.15454/1.5137762573906064E12⟩. ⟨hal-01685939⟩
    • Mara Virginia Galmarini, Anne-Laure Loiseau, Doëtte Debreyer, Michel Visalli, Pascal Schlich. Use of multi-intake Temporal Dominance of Sensations (TDS) to evaluate the influence of wine on cheese perception. Journal of Food Science, Wiley, 2017, 82 (11), pp.2669-2678. ⟨10.1111/1750-3841.13932⟩. ⟨hal-02622510⟩
    • Scott C. Hutchings, Aude de Casanove, Pascal Schlich, Dolores O'Riordan. The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates. Journal of Sensory Studies, Wiley, 2017, 32 (6), pp.e12303. ⟨10.1111/joss.12303⟩. ⟨hal-02619885⟩
    • Caroline Peltier, Michel Visalli, Pascal Schlich. Decomposition of the level effect into overall and descriptor-specific components. Food Quality and Preference, Elsevier, 2017, 62 (Supplement C), pp.208 - 213. ⟨10.1016/j.foodqual.2017.06.011⟩. ⟨hal-01929414⟩
    • Mara V. Galmarini, Michel Visalli, Pascal Schlich. Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data. Food Quality and Preference, Elsevier, 2017, 56 (Part B), pp.247-255. ⟨10.1016/j.foodqual.2016.01.011⟩. ⟨hal-01426953⟩
    • Pascal Schlich. Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis. Current Opinion in Food Science, Elsevier, 2017, 15, pp.38-42. ⟨10.1016/j.cofs.2017.05.003⟩. ⟨hal-01536010⟩
    • Emily J. Mayhew, Shelly J. Schmidt, Pascal Schlich, Soo-Yeun Lee. Temporal texture profile and identification of glass transition temperature as an instrumental predictor of stickiness in a caramel system. Journal of Food Science, Wiley, 2017, 82 (9), pp.2167-2176. ⟨10.1111/1750-3841.13822⟩. ⟨hal-02621981⟩
    • Aurélie Lampuré, Katia Castetbon, Mohamed Hanafi, Amélie Deglaire, Pascal Schlich, et al.. Relative Influence of Socioeconomic, Psychological and Sensory Characteristics, Physical Activity and Diet on 5-Year Weight Gain in French Adults. Nutrients, MDPI, 2017, 9 (11), pp.99 - 106. ⟨10.3390/nu9111179⟩. ⟨hal-01629374⟩
    • Arnaud Thomas, M. Chambault, L. Dreyfuss, C.C. Gilbert, A. Hegyi, et al.. Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries. Food Research International, 2017, 99 (Part 1), pp.426-434. ⟨10.1016/j.foodres.2017.05.035⟩. ⟨hal-01591744⟩
    • Caroline Peltier, Michel Visalli, Pascal Schlich. Multiplicative decomposition of the scaling effect in the Mixed Assessor Model into a descriptor-specific and an overall coefficients. Food Quality and Preference, Elsevier, 2016, 48 (Part A), pp.268-273. ⟨10.1016/j.foodqual.2015.10.005⟩. ⟨hal-01258326⟩
    • Aurélie Lampuré, Katia Castetbon, Amélie Deglaire, Pascal Schlich, Sandrine Péneau, et al.. Associations between liking for fat, sweet or salt and obesity risk in French adults: a prospective cohort study. International Journal of Behavioral Nutrition and Physical Activity, BioMed Central, 2016, 13 (74), pp.74. ⟨10.1186/s12966-016-0406-6⟩. ⟨hal-01392307⟩
    • Pascal Schlich, Olivier Berdeaux. 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. Gazette du Laboratoire (Riorges), 2016, mars 2016 (218), pp.72-72. ⟨hal-01302725⟩
    • Michel Visalli, Christine Lange, Loic Mallet-Logé, Sylvie Cordelle, Pascal Schlich. Should I use touchscreen tablets rather than computers and mice in TDS trials?. Food Quality and Preference, Elsevier, 2016, 52, pp.11 - 16. ⟨10.1016/j.foodqual.2016.03.007⟩. ⟨hal-01399984⟩
    • Mara V. Galmarini, Anne-Laure Loiseau, Michel Visalli, Pascal Schlich. Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception. Journal of Food Science, Wiley, 2016, 81 (10), pp.S2566 - S2577. ⟨10.1111/1750-3841.13500⟩. ⟨hal-01413131⟩
    • Olivier Berdeaux, Pascal Schlich. De nouveaux locaux pour les chercheurs. Le Bien Public, 2016, édition Dijon ville (24 décembre 2016). ⟨hal-01519143⟩
    • Pascal Schlich. Quel est le secret du mariage réussi entre fromage et vin ?. Le Bien Public, 2016, er novembre 2016, pp.1-1. ⟨hal-02629718⟩
    • M.V. Galmarini, Ronan Symoneaux, Michel Visalli, M.C. Zamora, Pascal Schlich. Could Time–Intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum. Food Quality and Preference, Elsevier, 2016, 48 (Part: A), pp.274-282. ⟨10.1016/j.foodqual.2015.10.006⟩. ⟨hal-01258328⟩
    • Christine Urbano, Amélie Deglaire, Elodie Cartier-Lange, Virginie Herbreteau, Sylvie Cordelle, et al.. Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations. Food Quality and Preference, Elsevier, 2016, 48 (Part A), pp.23-32. ⟨10.1016/j.foodqual.2015.08.003⟩. ⟨hal-01211083⟩
    • Iñaki Etaio, Sophie Meillon, Francisco J Pérez-Elortondo, Pascal Schlich. Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations. Journal of the Science of Food and Agriculture, Wiley, 2016, 96 (10), pp.3492-3499. ⟨10.1002/jsfa.7533⟩. ⟨hal-01393551⟩
    • Christine Lange, Pierre Combris, Sylvie Issanchou, Pascal Schlich. Impact of information and in-home sensory exposure on liking and willingness to pay: the beginning of Fairtrade labeled coffee in France. Food Research International, Elsevier, 2015, 76 (Part 3), pp.317-324. ⟨10.1016/j.foodres.2015.06.017⟩. ⟨hal-01207462⟩
    • Caroline Peltier, Michel Visalli, Pascal Schlich. Canonical variate analysis of sensory profiling data. Journal of Sensory Studies, Wiley, 2015, 30 (4), pp.316-328. ⟨10.1111/joss.12160⟩. ⟨hal-01216260⟩
    • Caroline Peltier, Michel Visalli, Pascal Schlich. Comparison of canonical variate analysis and principal component analysis on 422 descriptive sensory studies. Food Quality and Preference, Elsevier, 2015, 40, pp.326-333. ⟨10.1016/j.foodqual.2014.05.005⟩. ⟨hal-02640508⟩
    • M. V. Galmarini, R. Symoneaux, Michel Visalli, M. C. Zamora, Pascal Schlich. Static vs. dynamic liking in chewing gum: a new approach using a background task and a natural setting. Food Quality and Preference, Elsevier, 2015, 40, pp.381-386. ⟨10.1016/j.foodqual.2014.01.002⟩. ⟨hal-02635947⟩
    • Per Bruun Brockhoff, Pascal Schlich, I.B. Skovgaard. Taking individual scaling differences into account by analyzing profile data with the Mixed Assessor Model. Food Quality and Preference, Elsevier, 2015, 39, pp.156-166. ⟨10.1016/j.foodqual.2014.07.005⟩. ⟨hal-01212003⟩
    • Amélie Deglaire, Caroline Méjean, Katia Castetbon, Emmanuelle Kesse-Guyot, Serge Hercberg, et al.. Associations between weight status and liking scores for sweet, salt and fat according to the gender in adults (The Nutrinet-Santé study). European Journal of Clinical Nutrition, Nature Publishing Group, 2015, 69 (1), pp.40-46. ⟨10.1038/ejcn.2014.139⟩. ⟨hal-01123448⟩
    • Aurélie Lampuré, Pascal Schlich, Amélie Deglaire, Katia Castetbon, Sandrine Peneau, et al.. Socio-Demographic, Psychological, and Lifestyle Characteristics Are Associated with a Liking for Salty and Sweet Tastes in French Adults. Journal of Nutrition, American Society for Nutrition, 2015, 145 (3), pp.587-594. ⟨10.3945/jn.114.201269⟩. ⟨hal-01209779⟩
    • Pascal Schlich, Marcela Medel Maraboli, Christine Urbano, Wendy V. Parr. Perceived complexity in Sauvignon blanc wines: Influence of domain-specific expertise. Australian Journal of Grape and Wine Research, Wiley/Australian Society of Viticulture and Oenology 2015, 21 (2), pp.168-178. ⟨10.1111/ajgw.12129⟩. ⟨hal-01207464⟩
    • Arnaud Thomas, Michel Visalli, Sylvie Cordelle, Pascal Schlich. Temporal drivers of liking. Food Quality and Preference, Elsevier, 2015, 40 (Part B), pp.365-375. ⟨10.1016/j.foodqual.2014.03.003⟩. ⟨hal-01213166⟩
    • Coralie Biguzzi, Christine Lange, Pascal Schlich. Effect of sensory exposure on liking for fat- or sugar-reduced biscuits. Appetite, Elsevier, 2015, 95, pp.317-323. ⟨10.1016/j.appet.2015.07.001⟩. ⟨hal-01221370⟩
    • Caroline Méjean, Martine Morzel, Eric Neyraud, Sylvie Issanchou, Christophe Martin, et al.. Salivary composition is associated with liking and usual nutrient intake. PLoS ONE, Public Library of Science, 2015, 10 (9), pp.1-14. ⟨10.1371/journal.pone.0137473⟩. ⟨hal-01216252⟩
    • Caroline Méjean, Amélie Deglaire, Emmanuelle Kesse-Guyot, Serge Hercberg, Pascal Schlich, et al.. Association between intake of nutrients and food groups and liking for fat (The Nutrinet-Santé Study). Appetite, Elsevier, 2014, 78, pp.147-155. ⟨10.1016/j.appet.2014.03.017⟩. ⟨hal-01209653⟩
    • Caroline Peltier, P.B. Brockhoff, Michel Visalli, Pascal Schlich. The MAM-CAP table: A new tool for monitoring panel performances. Food Quality and Preference, Elsevier, 2014, 32 (2014), pp.24-27. ⟨10.1016/j.foodqual.2013.07.004⟩. ⟨hal-00939544⟩
    • Coralie Biguzzi, Pascal Schlich. Amélioration nutritionnelle : le goût, critère indépassable. Process Alimentaire, 2014, Février 2014 (1311), pp.18-18. ⟨hal-02629758⟩
    • Christophe Martin, Michel Visalli, Christine Lange, Pascal Schlich, Sylvie Issanchou. Creation of a food taste database using an in-home "taste" profile method. Food Quality and Preference, Elsevier, 2014, 36, pp.70-80. ⟨10.1016/j.foodqual.2014.03.005⟩. ⟨hal-02635080⟩
    • Sophie Meillon-Haddad, Pascal Schlich. Acceptabilité des vins à teneur réduite en alcool. Importance relative du goût et de l'information. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, Union nationale des oenologues France Bourgogne-Publications, 2014, n° 153, pp.53-55. ⟨hal-01249253⟩
    • Melissa Lepage, Tara Neville, Andreas Rytz, Pascal Schlich, Nathalie Martin, et al.. Panel performance for Temporal Dominance of Sensations. Food Quality and Preference, Elsevier, 2014, 38, pp.24-29. ⟨10.1016/j.foodqual.2014.05.002⟩. ⟨hal-01186416⟩
    • Coralie Biguzzi, Pascal Schlich, Christine Lange. The impact of sugar and fat reduction on perception and liking of biscuits. Food Quality and Preference, Elsevier, 2014, 35, pp.41 - 47. ⟨10.1016/j.foodqual.2014.02.001⟩. ⟨hal-01185042⟩
    • Aurélie Lampure, Amélie Deglaire, Pascal Schlich, Katia Castetbon, Sandrine Peneau, et al.. Liking for fat is associated with sociodemographic, psychological, lifestyle and health characteristics. British Journal of Nutrition, Cambridge University Press (CUP), 2014, 112 (8), pp.1353-1363. ⟨10.1017/S0007114514002050⟩. ⟨hal-01123453⟩
    • Solène Brachet, Mara Virginia Galmarini, Bertrand Chatelet, Anne-Laure Loiseau, Sylvie Cordelle, et al.. Evaluation de la dominance temporelle des sensations de vins rouges de Bourgogne et du Beaujolais par un panel d'experts et de consommateurs. BIO Web of Conferences, EDP Sciences, 2014, 3, 6 p. ⟨10.1051/oivconf/201406006⟩. ⟨hal-02634864⟩
    • Nadra Mammasse, Pascal Schlich. Adequate number of consumers in a liking test. Insights from resampling in seven studies. Food Quality and Preference, Elsevier, 2014, 31 (January 2014), pp.124-128. ⟨10.1016/j.foodqual.2012.01.009⟩. ⟨hal-00956148⟩
    • Gerry Jager, Pascal Schlich, Irene Tijssen, Jiali Yao, Michel Visalli, et al.. Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption. Food Quality and Preference, Elsevier, 2014, 37, pp.87-99. ⟨10.1016/j.foodqual.2014.04.010⟩. ⟨hal-01215319⟩
    • Anaïs Lemercier, Geneviève Guillot, Philippe Courcoux, Claire Garrel, Thierry Baccino, et al.. Pupillometry of taste: Methodological guide – from acquisition to data processing-and toolbox for MATLAB. Quantitative Methods for Psychology, University of Ottawa, School of Psychology, 2014, 10 (2), pp.179-195. ⟨hal-01249252⟩
    • Christine Lange, Michel Visalli, Sandrine Jacob, Claire Chabanet, Pascal Schlich, et al.. Maternal feeding practices during the first year and their impact on infants' acceptance of complementary food.. Food Quality and Preference, Elsevier, 2013, 29, pp.89-98. ⟨10.1016/j.foodqual.2013.03.005⟩. ⟨hal-00823192⟩
    • Romain Bouteille, Sylvie Cordelle, Caroline Laval, Carole Tournier, Bruno Lecanu, et al.. Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products. Food Quality and Preference, Elsevier, 2013, 30 (2), pp.282-292. ⟨10.1016/j.foodqual.2013.06.012⟩. ⟨hal-00866463⟩
    • Nadra Mammasse, Pascal Schlich, Vincent Herbreteau. Panels de consommateurs : quel effectif interroger ?. Revue des Enils (Ecoles Nationales de l'Industrie Laitière), 2013, n.p. ⟨hal-00934225⟩
    • Nadra Mammasse, Pascal Schlich, Virginie Herbreteau. Panels de consommateurs : quel effectif interroger ?. Revue des ENIL, 2013. ⟨hal-02646104⟩
    • Wendy V. Parr, Pascal Schlich, J.C. Theobald, M.J. Harsch. Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines. Food Research International, Elsevier, 2013, 53 (1), pp.464-475. ⟨10.1016/j.foodres.2013.05.028⟩. ⟨hal-00863742⟩
    • Nicolas Pineau, Antoine Goupil de Bouille, Melissa Lepage, Francine Lenfant, Pascal Schlich, et al.. Temporal dominance of sensations: what is a good attribute list?. Food Quality and Preference, Elsevier, 2012, 26 (2), pp.159-165. ⟨10.1016/j.foodqual.2012.04.004⟩. ⟨hal-02650213⟩
    • Elodie Cartier-Lange, Virginie Hebreteau, Christine Urbano, Pascal Schlich. La conception hygiénique au service de la sécurité sanitaire de l'hygiène des matériaux. Industries Agricoles et Alimentaires, 2012, 129 (3), pp.19-19. ⟨hal-01543452⟩
    • Elodie Cartier-Lange, Virginie Herbreteau, Christine Urbano, Pascal Schlich. Un outil sensoriel pour la mesure des préférences vis-à-vis du gras, du salé et du sucré. Industries Agricoles et Alimentaires, 2012, 129, pp.16-16. ⟨hal-01543453⟩
    • - Equipe Analyse Sensorielle de la Société Eurogerm, Michel Visalli, Pascal Schlich. Utilisation de la Dominance temporelle des sensations pour la caractérisation sensorielle des produits de la filière blé-farine-pain. Industries des Céréales, 2012, 177 (Avril/mai), pp.4-7. ⟨hal-02650591⟩
    • Amélie Deglaire, Caroline Mejean, Katia Castetbon, Emmanuelle Kesse-Guyot, Christine Urbano, et al.. Development of a questionnaire to assay recalled liking for salt, sweet and fat. Food Quality and Preference, Elsevier, 2012, 23 (2), pp.110-124. ⟨10.1016/j.foodqual.2011.08.006⟩. ⟨hal-02650515⟩
    • A. Albert, A. Salvador, Pascal Schlich, S. Fiszman. Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks. Food Quality and Preference, Elsevier, 2012, 24 (1), pp.111 - 118. ⟨10.1016/j.foodqual.2011.10.003⟩. ⟨hal-02652382⟩
    • Elodie Cartier-Lange, Virginie Hebreteau, Christine Urbano, Pascal Schlich. Un outil sensoriel pour la mesure des préférences vis-à-vis du gras, du salé et du sucré. Industries Agricoles et Alimentaires, 2012, 129 (1), pp.16-16. ⟨hal-01543435⟩
    • A. Didier, R. Symoneaux, Pascal Schlich, S. Sybiril, D. Droger, et al.. Le cidre, d’une logique de l’offre vers une démarche marketing de la demande. Innovations Agronomiques, INRA, 2012, 25, pp.1-14. ⟨hal-01519455⟩
    • Pascal Schlich, Camille Schwartz, Sandrine Monnery-Patris. Des préférences alimentaires aux actes de consommation... Pourquoi mange-t-on ce que l'on mange ?. Grain de Sucre, 2012, pp.6-9. ⟨hal-01190445⟩
    • Pascal Schlich. Products show their best profile. Biofutur, Elsevier - Cachan : Lavoisier, 2011, 30 (320), pp.50-50. ⟨hal-01137051⟩
    • Anne Saint-Eve, Maud Panouillé, Fanny Dakowski, Isabelle Déléris, Sylvie Cordelle, et al.. How texture influences aroma and taste perception over time in candies. Chemosensory Perception, 2011, 4 (1-2), pp.32-41. ⟨10.1007/s12078-011-9086-4⟩. ⟨hal-00788059⟩
    • Sophie Meillon, Christine Urbano, Pascal Schlich. Goût et acceptabilité des vins à teneur réduite en alcool. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, Union nationale des oenologues France Bourgogne-Publications, 2010, 136, pp.52-54. ⟨hal-00680550⟩
    • Pascal Schlich, Aude Gaignaire. Les effets de l'éducation sensorielle sur les préférences et les comportements alimentaires des enfants. La revue des Cemea, 2010, hors-série VEN - Dossier : Où va l'éducation à la consommation ?, pp.145-156. ⟨hal-00816478⟩
    • Eric Teillet, Christine Urbano, Sylvie Cordelle, Pascal Schlich. Consumer perception and preference of bottled and tap water. Journal of Sensory Studies, Wiley, 2010, 25 (3), pp.463-480. ⟨10.1111/j.1745-459X.2010.00280.x⟩. ⟨hal-00832452⟩
    • Pascal Schlich, Aude Gaignaire-Paté. Les effets de l'éducation sensorielle sur les préférences et les comportements alimentaires des enfants. 2010, Hors-série VEN (Mars), pp.145-156. ⟨hal-02665540⟩
    • E.M. Qannari, Véronique Cariou, E. Teillet, Pascal Schlich. SORT-CC: A procedure for the statistical treatment of free sorting data. Food Quality and Preference, Elsevier, 2010, 21 (3), pp.302-308. ⟨10.1016/j.foodqual.2009.01.003⟩. ⟨hal-02660056⟩
    • Eric Teillet, Pascal Schlich, Christine Urbano, Sylvie Cordelle, Elisabeth Guichard. Sensory methodologies and the taste of water. Food Quality and Preference, Elsevier, 2010, 21 (8), pp.967-976. ⟨10.1016/j.foodqual.2010.04.012⟩. ⟨hal-00816536⟩
    • Pascal Schlich, Amélie Deglaire, Sylvie Cordelle, Christine Urbano, Coralie Biguzzi, et al.. Les préférences hédoniques pour le gras. Mesures et variabilité. Innovations Agronomiques, INRA, 2010, 10, pp.95-114. ⟨hal-02653994⟩
    • Sophie Meillon, Christine Urbano, Pascal Schlich. Goût et acceptabilité des vins à teneur réduite en alcool. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, Union nationale des oenologues France Bourgogne-Publications, 2010, 136, pp.52-54. ⟨hal-02657688⟩
    • Caroline Reverdy, Pascal Schlich, Egon Peter Köster, Emilie Ginon, Christine Lange. Effect of sensory education on food preferences in children. Food Quality and Preference, Elsevier, 2010, 21 (7), pp.794-804. ⟨10.1016/j.foodqual.2010.03.008⟩. ⟨hal-00816450⟩
    • Sophie Meillon, David Viala, Marcela Medel, Christine Urbano, Genevieve Guillot, et al.. Impact of partial alcohol reduction in wine on perceived complexity and temporality of sensations and link with preference. Food Quality and Preference, Elsevier, 2010, 21 (7), pp.732-740. ⟨10.1016/j.foodqual.2010.06.005⟩. ⟨hal-02667776⟩
    • Sophie Meillon, Christine Urbano, Genevieve Guillot, Pascal Schlich. Acceptability of partially dealcoholized wines - Measuring the impact of sensory and information cues on overall liking in real-life settings. Food Quality and Preference, Elsevier, 2010, 21 (7), pp.763-773. ⟨10.1016/j.foodqual.2010.07.013⟩. ⟨hal-02666005⟩
    • Sophie Meillon, Valentine Dugas, Christine Urbano, Pascal Schlich. Preference and acceptability of partially dealcoholized white and red wines by consumers and professionals. American Journal of Enology and Viticulture, American Society for Enology and Viticulture, 2010, 6 (1), pp.42-52. ⟨hal-02664415⟩
    • Sophie Meillon, Christine Urbano, Pascal Schlich. Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines. Food Quality and Preference, Elsevier, 2009, 20 (7), pp.490-499. ⟨hal-02666004⟩
    • D. Labbe, Pascal Schlich, Nicolas Pineau, F. Gilbert, N. Martin. Temporal dominance of sensations and sensory profiling: A comparative study. Food Quality and Preference, Elsevier, 2009, 20 (3), pp.216-221. ⟨10.1016/j.foodqual.2008.10.001⟩. ⟨hal-02667772⟩
    • Inaki Etaio, Francisco José Pérez Elortondo, Marta Albisu, Edurne Gaston, Pascal Schlich. Sensory attribute evolution in bottled young red wines from Rioja Alavesa. European Food Research and Technology, Springer Verlag (Germany), 2009, 228 (5), pp.695-705. ⟨10.1007/s00217-008-0980-1⟩. ⟨hal-02660699⟩
    • Nicolas Pineau, Pascal Schlich, Sylvie Cordelle, Christelle Mathonnière, Sylvie Issanchou, et al.. Temporal dominance of sensations: construction of the TDS curves and comparison with time-intensity. Food Quality and Preference, Elsevier, 2009, 20, pp.450-455. ⟨hal-00391164⟩
    • Nicolas Pineau, Pascal Schlich, Sylvie Cordelle, Christelle Mathonnière, Sylvie Issanchou, et al.. Temporal dominance of sensations: construction of the TDS curves and comparison with time-intensity. Food Quality and Preference, Elsevier, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩. ⟨hal-02668899⟩
    • I. Etaio, Fj. Perez Elortondo, M. Albisu, E. Gaston, M. Ojeda, et al.. Development of a quantitative sensory method for the description of young red wines frome rioja alavesa.. Journal of Sensory Studies, Wiley, 2008, 23, pp.631-655. ⟨hal-00332332⟩
    • I. Etaio, Fj. Perez Elortondo, M. Albisu, E. Gaston, M. Ojeda, et al.. Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines.. Australian Journal of Grape and Wine Research, Wiley/Australian Society of Viticulture and Oenology 2008, 14, pp.211-222. ⟨hal-00332351⟩
    • Caroline Reverdy, F. Chesnel, Pascal Schlich, Egon P. Koster, Christine Lange. Effect of sensory education on willingness to taste novel food in children. Appetite, Elsevier, 2008, 51 (1), pp.156-165. ⟨hal-02666710⟩
    • S. Rousset, Pascal Schlich, A. Chatonnier, L. Barthomeuf, Sylvie Droit-Volet. Is the desire to eat familiar and unfamiliar meat products influenced by the emotions expressed on eaters' faces?. Appetite, Elsevier, 2008, 50, pp.110-119. ⟨hal-00252052⟩
    • Sylvie Rousset, Pascal Schlich, Aurelie Chatonnier, Laetitia Barthomeuf, Sylvie Droit-Volet. Is the desire to eat familiar and unfamiliar meat products influenced by the emotions expressed on eaters' faces?. Appetite, Elsevier, 2008, 50 (1), pp.110-119. ⟨10.1016/j.appet.2007.06.005⟩. ⟨hal-02658006⟩
    • D. Labbe, Pascal Schlich, Nicolas Pineau, Franck Gilbert, N. Martin. Temporal dominance of sensations and sensory profiling: a comparative study. Food Quality and Preference, Elsevier, 2008, In press. ⟨hal-00332290⟩
    • Nicolas Pineau, Claire Chabanet, Pascal Schlich. Modeling the evolution of the performance of a sensory panel: a mixed model and control chart approach. Journal of Sensory Studies, Wiley, 2007, 22 (2), pp.212-241. ⟨10.1111/j.1745-459X.2007.00103.x⟩. ⟨hal-02662988⟩
    • Sylvie Rousset, Veronique Deiss, Elodie Juillard, Pascal Schlich, Sylvie Droit-Violet. Emotions generated by meat and other food products in women. British Journal of Nutrition, Cambridge University Press (CUP), 2005, 94 (4), pp.609-619. ⟨10.1079/BJN20051538⟩. ⟨hal-02680777⟩
    • Sylvie Cordelle, Dag Piper, Pascal Schlich. On the consistency of liking scores: a validation study run in France and Germany. Food Quality and Preference, Elsevier, 2005, 16 (6), pp.493-503. ⟨hal-02678503⟩
    • Sylvie Cordelle, C. Lange, Pascal Schlich. On the consistency of liking scores : insights from a study including 917 consumers from 10 to 80 years old. Food Quality and Preference, Elsevier, 2004, 15, pp.831-841. ⟨hal-02673468⟩
    • D. Scandella, B. Navez, N. Lespinasse, S. Vénien, M. Jost, et al.. La segmentation gustative : cibler les envies des consommateurs. Infos CTIFL, 2002, pp.9-13. ⟨hal-02676864⟩
    • X. Guinard, B. Uotani, Pascal Schlich. Internal and external mapping of preferences for commercial lager beers : comparison of hedonic ratings by consumers blind versus with knowledge of brand and price. Food Quality and Preference, Elsevier, 2001, 12, pp.243-255. ⟨hal-02671861⟩
    • Pascal Schlich, Catherine Dacremont, P.B. Brockhoff. Application of replicated difference testing. Food Quality and Preference, Elsevier, 2000, pp.43-46. ⟨hal-02689305⟩
    • C. Porcherot, Pascal Schlich. FLASH table and canonical mapping of potato varieties. Food Quality and Preference, Elsevier, 2000, pp.163-165. ⟨hal-02690145⟩
    • V. Carnevillier, M. Feuillat, Pascal Schlich. Caractérisation de la région de production des vins du cépage Chardonnay par l'analyse des acides aminés libres. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques, Union nationale des oenologues France Bourgogne-Publications, 2000, 89, pp.11-13. ⟨hal-02693652⟩
    • N. Martin, P. Molimard, Henry-Eric Spinnler, Pascal Schlich. Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures. Food Quality and Preference, Elsevier, 2000, 11 (6), pp.487-495. ⟨hal-02696597⟩
    • N. Kälviäinen, Pascal Schlich, Hely Margareetta Tuorila. Consumer texture preferences : effect of age, gender and previous experience. Journal of Texture Studies, Wiley-Blackwell, 2000, 31, pp.593-607. ⟨hal-02697672⟩
    • Pascal Schlich, C. Chabanon. L'analyse sensorielle appliquée au confort du freinage. Revue Française du Marketing, Paris : A.D.T. d'exécution et de l'exploitation des études de marché, 2000, pp.129-142. ⟨hal-02698776⟩
    • H. Peleg, K. Gacon, Pascal Schlich, A.C. Noble. Bitterness and astringency of flavan-3-ol monomers, dimers and trimers. Journal of the Science of Food and Agriculture, Wiley, 1999, pp.1123-1128. ⟨hal-02689306⟩
    • V. Carnevillier, Pascal Schlich, J. Guerreau, C. Charpentier, M. Feuillat. Characterization of the production regions of Chardonnay wines by analysis of free amino acids. Vitis, 1999, 38 (1), pp.37-42. ⟨hal-02695813⟩
    • V. Aubry, Pascal Schlich, Sylvie Issanchou, Patrick Etiévant. Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines. Food Quality and Preference, Elsevier, 1999, pp.253-259. ⟨hal-02697853⟩
    • S. Courregelongue, Pascal Schlich, A.C. Noble. Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency. Food Quality and Preference, Elsevier, 1999, pp.273-279. ⟨hal-02689151⟩
    • C. de la Presa-Owens, Pascal Schlich, H.D. Davies, A.C. Noble. Effect of "Méthode Champenoise" process on aroma of four V. vinifera varieties. American Journal of Enology and Viticulture, American Society for Enology and Viticulture, 1998, 49 (3), pp.289-294. ⟨hal-02689109⟩
    • Pascal Schlich. Comments from Pascal Schlich on the Steinsholt's paper. Food Quality and Preference, Elsevier, 1998, 9 (3), pp.172-173. ⟨hal-02689294⟩
    • Pascal Schlich. What are the sensory differences among coffees? multi-panel analysis of variance and flash analysis. Food Quality and Preference, Elsevier, 1998, 9 (3), pp.103-106. ⟨hal-02689156⟩
    • Pascal Schlich. Introduction to the sensometric workshop held at the rose marie pangborn symposium, Davis, 2 august 1995. Food Quality and Preference, Elsevier, 1998, 9 (3), pp.81-82. ⟨hal-02689157⟩
    • P.B. Brockhoff, Pascal Schlich. Handling replications in discrimination tests. Food Quality and Preference, Elsevier, 1998, 9 (5), pp.303-312. ⟨hal-02689304⟩
    • C. Stèvenot, Florence Bérodier, Pascal Schlich. Typologie aromatique des fromages de Comté. Sciences des Aliments, Lavoisier Abonnements, 1997, 17 (5), pp.547-553. ⟨hal-02697152⟩
    • Sylvie Issanchou, Pascal Schlich, Isabelle Lesschaeve. Sensory analysis: methodological aspects relevant to the study of cheese. Lait, Elsevier, 1997, 77, pp.05-12. ⟨hal-02694805⟩
    • P. Callier, Pascal Schlich. La cartographie des préférences incomplètes- Validation par simulation. Sciences des Aliments, Lavoisier Abonnements, 1997, pp.155-172. ⟨hal-02689233⟩
    • Sylvie Issanchou, Pascal Schlich. Analyse sensorielle. Aspects méthodologiques dans le cas des fromages. Bulletin - Fédération Internationale de Laiterie, 1996, pp.16. ⟨hal-02694791⟩
    • L. Moio, E. Chambellant, Isabelle Lesschaeve, Sylvie Issanchou, Pascal Schlich, et al.. Production of representative wine extracts for chemical and olfactory analysis. Italian Journal of Food Science, 1995, pp.265-278. ⟨hal-02716184⟩
    • T.T. Pham, E. Guichard, Pascal Schlich, C. Charpentier. Optimal conditions for the formation of Sotolon from alpha-ketobutyric acid in the French Vin Jaune. Journal of Agricultural and Food Chemistry, American Chemical Society, 1995, 43, pp.2616-2619. ⟨hal-02709893⟩
    • Pascal Schlich. Grapes: a method and a SAS program for graphical representations of assessor performances. Journal of Sensory Studies, Wiley, 1994, 9, pp.157-169. ⟨hal-02708639⟩
    • Pascal Schlich, L. Moio. Corrélation entre les profils aromatiques et les arômagrammes de vins de Bourgogne issus du cépage Chardonnay. Sciences des Aliments, Lavoisier Abonnements, 1994, 14, pp.609-615. ⟨hal-02715407⟩
    • L. Moio, Pascal Schlich, Patrick Etiévant. Acquisition et analyse d'arômagrammes de vins de Bourgogne issus du cépage Chardonnay. Sciences des Aliments, Lavoisier Abonnements, 1994, 14, pp.601-608. ⟨hal-02707043⟩
    • P. Molimard, Isabelle Lesschaeve, I. Bouvier, L. Vassal, Pascal Schlich, et al.. Amertume et fractions azotees de fromages a pate molle de type camembert : role de l'association de Penicillium camemberti avec Geotrichum candidum. Lait, Elsevier, 1994, 74, pp.361-374. ⟨hal-02716048⟩
    • L. Moio, Pascal Schlich, Sylvie Issanchou, Patrick Etiévant, M. Feuillat. Description de la typicite aromatique de vins de bourgogne issus du cepage chardonnay. Journal International des Sciences de la Vigne et du Vin, 1993, 27 (3), pp.179-189. ⟨hal-02712594⟩
    • Pascal Schlich. Risk tables for discrimination tests. Food Quality and Preference, Elsevier, 1993, 4, pp.141-151. ⟨hal-02710520⟩
    • Pascal Schlich. Uses of change-over designs and repeated measurements in sensory and consumer studies. Food Quality and Preference, Elsevier, 1993, 4, pp.223-235. ⟨hal-02714015⟩
    • Pascal Schlich, J.A. Mcewan. Cartographie des preferences -un outil statistique pour l'industrie agro-alimentaire. Sciences des Aliments, Lavoisier Abonnements, 1992, 12, pp.339-355. ⟨hal-02712813⟩
    • B. Martin, P.X. Etiévant, Jean-Luc Le Quéré, Pascal Schlich. More clues about Sensory Impact of Sotolon in Some Flor Sherry Wines. Journal of Agricultural and Food Chemistry, American Chemical Society, 1992, 40 (3), pp.475-478. ⟨hal-02711696⟩
    • I. Issanchou, Pascal Schlich, Isabelle Lesschaeve. Carte sensorielle d'eaux gazeuses : une application du vocabulaire libre et de l'analyse procusteenne. Industries Alimentaires et Agricoles, 1992, 109 (2), pp.181-186. ⟨hal-02709425⟩
    • Sylvie Issanchou, Pascal Schlich, Isabelle Lesschaeve. Carte sensorielle d'eaux gazeuses : une application du vocabulaire libre et de l'analyse procusteenne. Industries Alimentaires et Agricoles, 1992, 109, pp.181-186. ⟨hal-02716062⟩
    • J.A. Mc Ewan, Pascal Schlich. Correspondence analysis in sensory evaluation. Food Quality and Preference, Elsevier, 1991, 3, pp.23-36. ⟨hal-02707156⟩
    • E. Guichard, Pascal Schlich, Sylvie Issanchou. Composition of apricot aroma : correlation between sensory and instrumental data. Journal of Food Science, Wiley, 1990, 55 (3), pp.735-738. ⟨hal-02712572⟩
    • S. Rousset, Pascal Schlich, Christian Touraille. Traitement statistique de profil sensoriel des jambons secs par analyse procusteenne generalisee. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1990, 11 (6), pp.317-318. ⟨hal-02711654⟩
    • A. Latrasse, Pascal Schlich, Jean-Luc Le Quéré. Chemotaxonomy of the essential oils of the blackcurrant buds (Ribes sp.) from major terpenes (hydrocarbons and oxygenated compounds). LWT - Food Science and Technology, Elsevier, 1990, 23 (5), pp.377-385. ⟨hal-02711108⟩
    • Pascal Schlich, E. Guichard. Selection and classification of volatile compounds of apricot using RV coefficient. Journal of Agricultural and Food Chemistry, American Chemical Society, 1989, 37 (1), pp.142-150. ⟨hal-02722789⟩
    • Sylvie Issanchou, Pascal Schlich, E. Guichard. Profils d'odeur des constituants de l'arome de l'abricot description par analyse des correspondances. Sciences des Aliments, Lavoisier Abonnements, 1989, 9 (2), pp.351-370. ⟨hal-02725807⟩
    • S. Rousset, Pascal Schlich. Amylase production in submerged culture using principal component analysis. Journal of fermentation and bioengineering, Elsevier, 1989, 68 (5), pp.339-343. ⟨hal-02723717⟩
    • Patrick Etiévant, Pascal Schlich, R. Cantagrel, A. Bertrand, J.C. Bouvier. Varietal and geographic classification of french red wines in terms of major acids. Journal of the Science of Food and Agriculture, Wiley, 1989, 46, pp.421-438. ⟨hal-02721185⟩
    • Patrick Etiévant, Pascal Schlich, A. Bertrand, P. Symonds, J.C. Bouvier. Varietal and geographic classification of french red wines in terms of pigments and flavonoid compounds. Journal of the Science of Food and Agriculture, Wiley, 1988, 42, pp.39-54. ⟨hal-02721182⟩
    • Patrick Etiévant, Pascal Schlich, J.C. Bouvier, P. Symonds, A. Bertrand. Varietal and geographic classification of french red wines in terms of elements, amino acids and aromatic alcohols. Journal of the Science of Food and Agriculture, Wiley, 1988, 45, pp.25-41. ⟨hal-02721184⟩

    Poster39 documents

    • Pascal Schlich, Cindy Frascolla, Michel Visalli. Indexes of individual and panel performances in TDS and TCATA and their statistical inference. 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019. ⟨hal-02787443⟩
    • B. Dettmar, Caroline Peltier, Pascal Schlich. Underdetermination in PCA: towards a psychometric approach of sensory data analysis. 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019. ⟨hal-02785906⟩
    • Benjamin Mahieu, Michel Visalli, Arnaud Thomas, Pascal Schlich. Free comment using speech recognition: an alternative to Check-All-That-Apply for sensory characterization of red wines at home. 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019. ⟨hal-02785907⟩
    • Sylvie Cordelle, Arnaud Thomas, Pascal Schlich. Relating dimensions of perceived complexity to aroma profiles in Burgundy Truffles (Tuber uncinatum). 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019. ⟨hal-02788540⟩
    • Benjamin Mahieu, Michel Visalli, Pascal Schlich, Arnaud Thomas. Eating chocolate, smelling perfume or watching video advertisement: does it make any difference on emotional states measured at home using facial expressions?. 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019. ⟨hal-02785911⟩
    • Karima Laleg, Cecile Barron, Pascal Schlich, Stephane Walrand, Valerie Micard. Structure and culinary, sensory and nutritional properties of protein enriched pasta made from legume. 5. international conference on food digestion (INFOGEST 2017), Apr 2017, Rennes, France. 2017. ⟨hal-02736835⟩
    • Mara Galmarini, Arnaud Thomas, Anne-Laure Loiseau, Michel Visalli, Pascal Schlich. Wine and cheese: alone or in combination? Understanding consumer's preferences thanks to Temporal Drivers of Liking (TDL). 12. Pangborn sensory science symposium, Aug 2017, Providence, Rhode Island, United States. 1 p., 2017. ⟨hal-02790587⟩
    • Aurélie Lampure, Katia Castetbon, Mohamed Hanafi, Amélie Deglaire, Pascal Schlich, et al.. Rôle relatif des facteurs individuels, de l’alimentation et de l’activité physique sur la variation de poids sur 5 ans. Journées Francophone de Nutrition, Nov 2016, Montpellier, France. 2016. ⟨hal-01519309⟩
    • Aurélie Lampure, Katia Castetbon, Amélie Deglaire, Pascal Schlich, Sandrine Peneau, et al.. Association entre l’attirance pour le gras, le sucré et le salé et les fluctuations pondérales sur 4 ans. Journées Francophone de Nutrition, Nov 2016, Montpellier, France. 2016. ⟨hal-01519332⟩
    • Karima Laleg, Denis Cassan, Cecile Barron, Sylvie Cordelle, Pascal Schlich, et al.. Qualités culinaires, sensorielles et nutritionnelles des pâtes alimentaires sans gluten à base de légumineuses. 1. Rencontres Francophones sur les Légumineuses (RFL1), May 2016, Dijon, France. 2016. ⟨hal-01608160⟩
    • Mara Virginia Galmarini, Anne-Laure Loiseau, Michel Visalli, Pascal Schlich. 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. 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p., 2015. ⟨hal-01580682⟩
    • Gilles Feron, Patrick Ducoroy, Ségolène Gaillard, Anna-Louise Le Déaut, Martine Morzel, et al.. Oral sphere: salivary markers and food. A prospective study on children expressing oral disorders. Vitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p., 2014. ⟨hal-02795133⟩
    • Caroline Méjean, Martine Morzel, Eric Neyraud, Sylvie Issanchou, Christophe Martin, et al.. Associations entre le flux et la composition salivaires et les préférences et les consommations alimentaires. 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⟩. ⟨hal-01595506⟩
    • Christine Urbano, Thierry Thomas-Danguin, Eric Teillet, Pascal Schlich. What makes the taste of waters? What sensory methodology to address this question?. 10. Pangborn Sensory Science Symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013. ⟨hal-02809360⟩
    • Romain Bouteille, Sylvie Cordelle, Caroline Laval, Hervé This, Pascal Schlich. Understanding the Dynamic of Freshness Perception in Plain Fermented Milks thanks to Temporal Dominance of Sensations. 10th Pangborn Sensory Science Symposium, Aug 2013, Rio de Janeiro, Brazil. 2013. ⟨hal-02804348⟩
    • Christine Lange, Michel Visalli, Sandrine Jacob, Pascal Schlich, Sophie Nicklaus. Description of maternal feeding practices and their impact on infant’s acceptance of new foods. 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. ⟨hal-02806460⟩
    • M.V. Galmarini, R. Symoneaux, Michel Visalli, M.C. Zamora, Pascal Schlich. Static vs. dynamic liking in chewing gum: a new approach using a background task and a natural setting. 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013. ⟨hal-02808068⟩
    • Christophe Martin, Michel Visalli, Christine Lange, Pascal Schlich, Sylvie Issanchou. Creation of a food taste database using an in-home profile method. 10. Pangborn Sensory Science Symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013. ⟨hal-02809159⟩
    • Coralie Biguzzi, Christine Lange, Marine Spiteri, Pascal Schlich. Can improving a biscuit's nutritional characteristics be compatible with maintaining it sensory quality?. 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013. ⟨hal-02807602⟩
    • Marine Deck, Coralie Biguzzi, Christine Lange, Pascal Schlich. Reducing fat or sugar content in biscuits: does it impact liking? Should nutritional claims be added to packagings?. 5. European conference on sensory consumer science of foods and beverages. A sense of inspiration, Sep 2012, Bern, Switzerland. 1 p., 2012. ⟨hal-02806474⟩
    • Coralie Biguzzi, Christine Lange, Pascal Schlich. Perception sensorielle et appréciation de biscuits réduits en lipides et en sucres. Journées qualiment, Sep 2012, Clermont-Ferrand, France. 1 p., 2012. ⟨hal-02809982⟩
    • Marine Pouyfaucon, Christine Lange, Sandrine Monnery Patris, Stéphanie Chambaron-Ginhac, Aude Gaignaire-Paté, et al.. EveilSens: an ongoing project to investigate the effects of a sensory education in 5-6 year-old children. Workshop OPALINE, Oct 2012, Dijon, France. 2012. ⟨hal-02809191⟩
    • Coralie Biguzzi, Christine Lange, Pascal Schlich. The effect of Fat and Sweetness Perception on Biscuit Liking. 9. Pangborn Sensory Science Symposium, Sep 2011, Toronto, Canada. 1 p., 2011. ⟨hal-02806431⟩
    • Christine Lange, Michel Visalli, Sandrine Jacob, Pascal Schlich, Sophie Nicklaus. Description of maternal feeding practices and their impact on infant's acceptance of new foods. 9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p., 2011. ⟨hal-02806534⟩
    • Amélie Deglaire, Christine Urbano, Caroline Mejean, Serge Hercberg, Pascal Schlich. Measuring liking for sweet, salt and fat by questionnaire and sensory test: complementary approaches. 9. Pangborn Sensory Science Symposium, Sep 2011, Toronto, Canada. 1 p., 2011. ⟨hal-02810769⟩
    • Coralie Biguzzi, Christine Lange, Pascal Schlich. Qualité et représentation nutritionnelles, perception sensorielle et acceptabilité des biscuits. 16. Forum des jeunes chercheurs, Jun 2010, Besançon, France. 1 p., 2010. ⟨hal-02821551⟩
    • Christian Salles, Genica Lawrence, Pascal Schlich, Solange Buchin, G.J. van den Oever, et al.. Sensory perception influenced by food structure and balance of tastants. 4. Conference on sensory and consumer research. A sense of quality, Sep 2010, Vitoria-Gasteiz, Spain. 1 p., 2010. ⟨hal-02816726⟩
    • Caroline Reverdy, Adeline Thibaut, Christine Lange, Pascal Schlich, Egon Peter Köster. Effect of sensory education on categorization of unknown odors in children. 32. Annual Meeting - association for chemoreception sciences (AChemS), Apr 2010, Saint Pete Beach, Floride, United States. 1 p., 2010. ⟨hal-02820638⟩
    • Amélie Deglaire, Caroline Méjean, Katia Castetbon, Emmanuelle Kesse-Guyot, Christine Urbano, et al.. Development and internal validation of a fat-, sweet- and salt-liking questionnaire. 4. Conference on sensory and consumer research. A sense of quality, Sep 2010, Vitoria-Gasteiz, Spain. 1 p., 2010. ⟨hal-01186793⟩
    • Coralie Biguzzi, Christine Urbano, Pascal Schlich. Relating biscuit preference to expectation and perception of fat and sweetness. 4. Conference on sensory and consumer research. A sense of quality, Sep 2010, Vitoria-Gasteiz, Spain. 1 p., 2010. ⟨hal-02820547⟩
    • Eric Teillet, J. Rojas-Dias, Christine Urbano, Pascal Schlich. Setting up of the polarized sensory positioning (PSP) methodology. Application to the taste of water. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009. ⟨hal-02816988⟩
    • Sylvie Cordelle, Elodie Cartier-Lange, C. Boudalier, Christine Urbano, Michel Visalli, et al.. Food preferences for fat and sweet: Insights from an exploratory study including 696 consumers from 7 to 80 years old. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009. ⟨hal-02815274⟩
    • I. Etayo, Sophie Meillon, P. Elortondo, M. Albisu, Pascal Schlich. Sensory differentiation of carbonic maceration and destemming wines from Rioja Alavesa by using the Temporal Dominance of Sensations (TDS) method. 8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 1 p., 2009. ⟨hal-02815384⟩
    • Sophie Meillon, David Viala, Marcela Medel, Christine Urbano, Genevieve Guillot, et al.. Use of Temporal Dominance of Sensation method to understand perception of complexity and quality - Application to partially dealcoholized wines. 8. Pangborn Sensory Science Symposium, Jul 2009, Florence, Italy. 1 p., 2009. ⟨hal-02822065⟩
    • N. Pineau, Sylvie Cordelle, Pascal Schlich. Temporal dominance of sensations : a new technique to record several sensory attributes simultaneously over time. 35. Journées de statistique, Jun 2003, Lyon, France. 1 p., 2003. ⟨hal-02833732⟩
    • C. Lange, E. Carré, Pascal Schlich. 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. 2002, 2002. ⟨hal-02828525⟩
    • Sylvie Gourillon, Sylvie Issanchou, Pascal Schlich, G. Hansen, K. Kramer Vig, et al.. Impact of age and culture on food liking in three European countries. 4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001. ⟨hal-02833159⟩
    • R.C. Lee, H. Heymann, Pascal Schlich, . Inra. Integration of analytical and consumer sensory data in cross-cultural studies for the prediction of consumer acceptance. 4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001. ⟨hal-02829065⟩
    • Florie Chauvin, D. Piper, Pascal Schlich, E.P. Köster, Patrick Etiévant, et al.. Comparison of the trigeminal effects of several mustards and spices. 4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001. ⟨hal-02829031⟩

    Ouvrage (y compris édition critique et traduction)1 document

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

    Chapitre d'ouvrage8 documents

    • Pascal Schlich, Nicolas Pineau. Temporal Dominance of sensations. TIME-DEPENDENT MEASURES OF PERCEPTION IN SENSORY EVALUATION, 2017. ⟨hal-02964818⟩
    • Pascal Schlich, Nicolas Pineau. Temporal dominance of sensations. Time-Dependent Measures of Perception in Sensory Evaluation, Section III: Techniques (1ère ed.), John Wiley & Sons Ltd., 2017, 978-0-470-67138-2. ⟨hal-02788584⟩
    • Nicolas Pineau, Pascal Schlich. Temporal dominance of sensations (TDS) as a sensory profiling technique. 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⟩. ⟨hal-01249026⟩
    • Pascal Schlich, Arnaud Thomas, Michel Visalli, David Labarre, Etienne Semon, et al.. Collecting and analysing in vivo aroma release and perception by pairing nosespace PTR-ToF-MS and Temporal Dominance of Sensations. Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products, 593 p., 2015, 978-1-899043-70-5. ⟨hal-01182826⟩
    • Pascal Schlich. L'analyse multidimentionnelle de profils sensoriels de vins. Oenologie : fondements scientifiques et technologiques, Lavoisier, 1998, 2-7430-0243-3. ⟨hal-02838469⟩
    • P.X. Etiévant, L. Moio, E. Guichard, D. Langlois, Isabelle Lesschaeve, et al.. Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts. Trends in flavour research, Elsevier, 1994. ⟨hal-02848440⟩
    • S.M. Fors, Pascal Schlich. Flavor composition of oil obtained from crude and roasted oats. Thermal generation of aromas, ACS - American Chemical Society, 1989, ACS Symposium Series, 0-8412-1682-7. ⟨hal-02855793⟩
    • Pascal Schlich, Sylvie Issanchou, E. Guichard, Patrick Etiévant, J. Adda. RV coefficient: a new approach to select variables in PCA and to get correlations between sensory and instrumental data. Flavour science and technology, John Wiley and Sons Ltd, 1987. ⟨hal-02857379⟩

    Brevet1 document

    • Michel Visalli, Pascal Schlich. "JeGoute.fr" : application permettant de mettre en relation une large communauté de panélistes avec des chercheurs et des industriels, autour de questions portant sur l'analyse sensorielle de produits alimentaires ou personnels. N° de brevet: en cours d'enregistrement. 2019, 16 p. ⟨hal-02786033⟩

    Autre publication6 documents

    • Arnaud Thomas, Pascal Schlich. 3 questions à une jeune pousse : TimeSens et SensoStat : Article de presse dans la lettre électronique n°109 "Innover avec l'Inra" publié en janvier 2019 sur inra.fr.. 2019, 2 p. ⟨hal-02785889⟩
    • Pascal Schlich. Vins et fromages, innover en analyse sensorielle pour mieux étudier leur association : Communiqué du service de presse INRA rédigé par Caroline THOMAS pour publication dans le magazine électronique, et pour diffusion sur le site internet INRA. 2017. ⟨hal-02788965⟩
    • Pascal Schlich. Vins et fromages, innover en analyse sensorielle pour mieux étudier leur association : 45 retombées assemblées dans la revue de presse de l'INRA suite au communiqué "Vins et fromage" du 23 octobre 2017. 2017. ⟨hal-02788960⟩
    • Pascal Schlich. Perception sensorielle, comportement du consommateur : exemple de 2 outils utilisables en industrie : Publié sur le portail actus de l'internet INRA. 2015, pp.1-2. ⟨hal-01304524⟩
    • Anaïs Lemercier, Genevieve Guillot, Philippe Courcoux, Claire Garrel, Thierry Baccino, et al.. L'eye-tracking intéresse l'agroalimentaire : Actualité sur "la pratique de l'oculométrie au sein de la plateforme Chemosens du CSGA" diffusée par ADIT le 17 septembre 2014 sur le site internet bulletins-electroniques.com. 2014, 2 p. ⟨hal-02801294⟩
    • Pascal Schlich. Analyse sensorielle : les eaux ont le goût de leurs minéraux : Article de presse dans [u]Le Journal du CNRS[/u] suite à interview donné par P. Schlich.. 2010. ⟨hal-02817898⟩

    Pré-publication, Document de travail1 document

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

    Rapport1 document

    • Pascal Schlich. "On aime ce à quoi on est exposé" : Article paru dans le quotidien "L'Alsace.fr" (ISSN : 2102-6882) le 10 novembre 2016. 2016. ⟨hal-02793070⟩

    typdoc_CREPORT1 document

    • Pascal Schlich. 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.. 2010. ⟨hal-02815931⟩

    Logiciel1 document

    • Michel Visalli, Sylvie Cordelle, Pascal Schlich. Site internet du projet Prefbase (www.prefbase.fr) : Base de données de préférences hédoniques. 2009. ⟨hal-02818283⟩