Sylvie Chollet

Professeur en Evaluation sensorielle

Documents

Présentation

Publications

	Phytochemical characterisation and aromatic potential for brewing of wild hops (Humulus lupulus L.) from Northern France: Towards a lead for local hop varieties Anne-Sophie Paguet , Ali Siah , Gabriel Lefèvre , Mathilde Vandenberghe , David Lutun Food Chemistry, 2023, pp.137302. ⟨10.1016/j.foodchem.2023.137302⟩ Article dans une revue hal-04192696v1
	Out of sight, out of mind: Effect of geographical environment on consumer’s representations Menouar Nacef , Dominique Valentin , Ronan Symoneaux , Sylvie Chollet International Journal of Gastronomy and Food Science, 2023, 33, pp.100781. ⟨10.1016/j.ijgfs.2023.100781⟩ Article dans une revue hal-04186210v1
	Multivariate analysis of chemical and genetic diversity of wild Humulus lupulus L. (hop) collected in situ in northern France Anne-Sophie Paguet , Ali Siah , Gabriel Lefèvre , Sophie Moureu , Thierry Cadalen Phytochemistry, 2023, 205, pp.113508. ⟨10.1016/j.phytochem.2022.113508⟩ Article dans une revue hal-03959510v1
	Pairing a beer with a soundtrack: Is it guided by geographical identity? Mathilde Vandenberghe-Descamps , Arthur Paté , Sylvie Chollet Food Quality and Preference, 2022, 96, pp.104432. ⟨10.1016/j.foodqual.2021.104432⟩ Article dans une revue hal-03561433v1
	How protein containing foods are represented in memory? A categorization study Sylvie Chollet , Coraline Sénécal , Laura Woelki , Adeline Cortesi , Viridiana Fifi Food Quality and Preference, 2022, 96, pp.104381. ⟨10.1016/j.foodqual.2021.104381⟩ Article dans une revue hal-03349648v1
	Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins Dahlia Daher , Barbara Deracinois , Philippe Courcoux , Alain Baniel , Sylvie Chollet Foods, 2021, 10 (6), pp.1312. ⟨10.3390/foods10061312⟩ Article dans une revue hal-03653912v1
	Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins Dahlia Daher , Barbara Deracinois , Alain Baniel , Elodie Wattez , Justine Dantin Foods, 2020, 9 (10), pp.1354. ⟨10.3390/foods9101354⟩ Article dans une revue hal-03653919v1
	From perceptual to conceptual categorization of wines: What is the effect of expertise? Carole Honoré-Chedozeau , Sylvie Chollet , Maud Lelievre-Desmas , Jordi Ballester , Dominique Valentin Food Quality and Preference, 2020, 80, pp.103806. ⟨10.1016/j.foodqual.2019.103806⟩ Article dans une revue hal-02380493v1
	Representation of wine and beer: influence of expertise Carole Honore-Chedozeau , Maud Desmas , Jordi Ballester , Wendy V. Parr , Sylvie Chollet Current Opinion in Food Science, 2019, 27 (Special Issue), pp.104-114. ⟨10.1016/j.cofs.2019.07.002⟩ Article dans une revue hal-02618534v1
	Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches Menouar Nacef , Maud Lelievre-Desmas , Djamel Drider , Christophe Flahaut , Sylvie Chollet International Dairy Journal, 2019, 89, pp.42-52. ⟨10.1016/j.idairyj.2018.09.002⟩ Article dans une revue hal-02617813v1
	Consumers' expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country? Menouar Nacef , Maud Lelievre-Desmas , Ronan Symoneaux , Laureen Jombart , Christophe Flahaut Food Quality and Preference, 2019, 72, pp.188-197. ⟨10.1016/j.foodqual.2018.10.004⟩ Article dans une revue hal-02627622v1
	Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages Hannelore de Maere , Sylvie Chollet , Jos de Brabanter , Chris Michiels , Hubert Paelinck Meat Science, 2018, 135, pp.46-53. ⟨10.1016/j.meatsci.2017.08.024⟩ Article dans une revue hal-02623763v1
	Pivot profile method: What is the influence of the pivot and product space? Maud Lelièvre-Desmas , Dominique Valentin , Sylvie Chollet Food Quality and Preference, 2017, 61, pp.6-14. ⟨10.1016/j.foodqual.2017.05.002⟩ Article dans une revue hal-01594872v1
	Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition Carlos Gómez-Corona , Sylvie Chollet , Héctor B. Escalona-Buendía , Dominique Valentin Food Quality and Preference, 2017, 60 (3), pp.113-122. ⟨10.1016/j.foodqual.2017.04.002⟩ Article dans une revue hal-01595525v1
	Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines Carole Honoré-Chedozeau , Maud Lelièvre-Desmas , Jordi Ballester , S. Chollet , Dominique Valentin Food Quality and Preference, 2017, 57, pp.17 - 31. ⟨10.1016/j.foodqual.2016.11.008⟩ Article dans une revue hal-01490563v1
	The role of gender and product consumption in the mental representation of industrial and craft beers: An exploratory study with Mexican consumers Carlos Gómez-Corona , Dominique Valentin , Héctor B. Escalona-Buendía , Sylvie Chollet Food Quality and Preference, 2017, 60 (3), pp.31-39. ⟨10.1016/j.foodqual.2017.03.008⟩ Article dans une revue hal-01595526v1
	The building blocks of drinking experience across men and women: A case study with craft and industrial beers Carlos Gomez-Corona , Héctor B. Escalona-Buendía , Sylvie Chollet , Dominique Valentin Appetite, 2017, 116, pp.345-356. ⟨10.1016/j.appet.2017.05.026⟩ Article dans une revue hal-01593197v1
	Effect of germination and fermentation process on the antioxidant compounds of quinoa seeds Ramiro Ariel Carciochi , Leandro Galvan-d'Alessandro , Pierre Vandendriessche , Sylvie Chollet Plant Foods for Human Nutrition, 2016, 71 (4), pp.361-367. ⟨10.1007/s11130-016-0567-0⟩ Article dans une revue hal-01606913v1
	Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico Carlos Gómez-Corona , Héctor B. Escalona-Buendía , Mauricio García , Sylvie Chollet , Dominique Valentin Appetite, 2016, 96, pp.358-367. ⟨10.1016/j.appet.2015.10.002⟩ Article dans une revue hal-01258327v1
	Craft beer representation amongst men in two different cultures Carlos Gómez-Corona , Maud Lelievre-Desmas , Héctor B. Escalona Buendía , Sylvie Chollet , Dominique Valentin Food Quality and Preference, 2016, 53, pp.19 - 28. ⟨10.1016/j.foodqual.2016.05.010⟩ Article dans une revue hal-01392668v1
	Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals Ronan Symoneaux , Sylvie Chollet , Corinne Patron , Remi Bauduin , Jean-Michel Le Quéré LWT - Food Science and Technology, 2015, 61 (1), pp.63 - 69. ⟨10.1016/j.lwt.2014.11.030⟩ Article dans une revue hal-02630561v1
	Becoming a beer expert: Is simple exposure with feedback sufficient to learn beer categories? Maud Lelièvre-Desmas , Sylvie Chollet , Hervé Abdi , Dominique Valentin Acta Psychologica, 2015, 161, pp.95-103. ⟨10.1016/j.actpsy.2015.08.003⟩ Article dans une revue hal-01233897v1
	Could cider aroma modify cider mouthfeel properties? Ronan Symoneaux , Hugues Guichard , Jean-Michel Le Quéré , Alain A. Baron , Sylvie Chollet Food Quality and Preference, 2015, 45, pp.11 - 17. ⟨10.1016/j.foodqual.2015.04.004⟩ Article dans une revue hal-02631778v1
	Impact of CO2 and its interaction with the matrix components on sensory perception in model cider Ronan Symoneaux , Jean-Michel Le Quéré , Alain A. Baron , R. Bauduin , S. Chollet LWT - Food Science and Technology, 2015, 63 (2), pp.886-891. ⟨10.1016/j.lwt.2015.04.037⟩ Article dans une revue hal-02641475v1
	Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration Ronan Symoneaux , Alain A. Baron , Nathalie Marnet , Rémy Bauduin , Sylvie Chollet LWT - Food Science and Technology, 2014, 57 (1), pp.22-27. ⟨10.1016/j.lwt.2013.11.016⟩ Article dans une revue hal-02632143v1
	Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components Ronan Symoneaux , Sylvie Chollet , Remi Bauduin , Jean-Michel Le Quéré , Alain A. Baron LWT - Food Science and Technology, 2014, 57 (1), pp.28-34. ⟨10.1016/j.lwt.2014.01.007⟩ Article dans une revue hal-02631563v1
	Quick and dirty but still pretty good: a review of new descriptive methods in food science Dominique Valentin , Sylvie Chollet , Maud Lelièvre , Hervé Abdi International Journal of Food Science and Technology, 2012, 47 (8), pp.1563-1578. ⟨10.1111/j.1365-2621.2012.03022.x⟩ Article dans une revue hal-00723390v1
	Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask Sylvie Chollet , Maud Lelièvre , Hervé Abdi , Dominique Valentin Food Quality and Preference, 2011, 22 (6), pp.507-520. ⟨10.1016/j.foodqual.2011.02.004⟩ Article dans une revue hal-02180592v1

	Impact of industrial process on gastrointestinal digestion of milk micellar caseins and development of low bitterness casein hydrolysates Christophe Flahaut , Barbara Deracinois , Dahlia Daher , Nathalie Attalah , Mathie Tenenbaum Green Fodd Tech, May 2023, Montréal Québec, Canada Communication dans un congrès hal-04547580v1
	PeptidoMILK: an academic/industrial collaboration story through the “All in Pep labcom” and the ProteinoPepS industrial chair Christophe Flahaut , Barbara Deracinois , A Matéos , Dahlia Daher , Nathalie Attalah Analytics 2022, Sep 2022, Nantes (France), France Communication dans un congrès hal-04547587v1
	Development of innovative bitterness caseic hydrolysates by combining biocatalysis/sensory/proteomics approaches. Dahlia Daher , Alain Baniel , Barbara Deracinois , Elodie Wattez , Justine Dantin 24th International Conference on Food Technologies and Processing, Oct 2020, On Line meeting, France Communication dans un congrès hal-04547590v1
	Sparse Multiple Correspondence Analysis Vincent Guillemot , Julie Le Borgne , Arnaud Gloaguen , Arthur Tenenhaus , Gilbert Saporta 52èmes Journées de Statistique, Société Française de Statistique (SFdS), May 2020, Nice, France. pp.830-835 Communication dans un congrès pasteur-03037346v1
	Development of a bitterness predictive tool for agrofood protein enzymatic proteolysis: a sensomics approach. Dahlia Daher , Gianni Froidevaux , Barbara Deracinois , Elodie Wattez , Justine Dantin SMAP 2019 congres, Sep 2019, Strasbourg, France Communication dans un congrès hal-04547600v1
	Applications of MALDI-TOF-MS in food microbiology. Twenty-fourth Conference on Food Microbiology Roxanne Raulo , Mickaël Chevalier , Menouar Nacef , Mahammed Zidour , Sylvie Chollet Twenty-fourth Conference on Food Microbiology, Oct 2019, Bruxelles, Belgium Communication dans un congrès hal-04547593v1
	How to measure the drinking experience of beer to drive new product development Carlos Gómez Corona , Sylvie Chollet , Héctor B. Escalona Buendía , Dominique Valentin SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. 126 p Communication dans un congrès hal-02740835v1
	How to measure the drinking experience of beer to drive new product development Carlos Gomez-Corona , Sylvie Chollet , Héctor B. Escalona-Buendía , Dominique Valentin SPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam Communication dans un congrès hal-02176443v1
	Vineyards and grape varieties: What is going on in wine professional and consumer minds? Carole Honoré-Chedozeau , Maud Lelievre-Desmas , Jordi Ballester , Sylvie Chollet , Bertrand Chatelet 11th International Terroir Congress 2016, Southern Oregon University, Jul 2016, Corvallis, United States Communication dans un congrès hal-02177457v1
	Prédiction des caractéristiques sensorielles du cidre en fonction de leur composition biochimique : utilisation d’un plan d’expérience et validation par les professionnels Ronan Symoneaux , Sylvie Chollet , Corinne Patron , Remi Bauduin , Jean-Michel Le Quéré 13. Journées Agro-Industrie et Méthodes Statistiques ( AgroStat), Ecole Nationale de l'Industrie Minérale (ENIM). Rabat, MAR. Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS). Société Française de Statistique (SFdS), FRA., Mar 2014, Rabat, Maroc Communication dans un congrès hal-02739121v1
	Impact of training on strategies to realize a beer sorting task: behavioral and verbal assessments Bruno Patris , Vanda Gufoni , Sylvie Chollet , Dominique Valentin Spise 2007, 2007, Ho chi minh, Vietnam Communication dans un congrès hal-00149116v1

	Development of bitterness predictive tool for food protein enzymatic proteolysis: a sensomics approach. Dahlia Daher , Gianni Froidevaux , Barbara Deracinois , Elodie Wattez , Justine Dantin SMAP 2019 congres, Sep 2029, Strasbourg, France Poster de conférence hal-04547629v1
	How comfortable is your mask? Co-creation of the concept of comfortability of masks to develop alternative, washable, locally manufactured and comfortable chirurgical masks with a high filtration performance. Mathilde Vandenberghe Descamps , Simon Laureen , Philippe Vroman , Maryline Lewandowski , Sylvie Chollet 15th Pangborn, Aug 2023, Nantes, France Poster de conférence hal-04548638v1
	Can we predict liking and sensory description of Maroilles cheese by physicochemical parameters? Menouar Nacef , Christophe Flahaut , Sylvie Chollet SPISE 2020+2, Jul 2022, Hanoï, Vietnam Poster de conférence hal-04547621v1
	Use of random frorests and regression trees to identify bitterness peptides in casein hydrolysates. Dahlia Daher , Philippe Courcoux , Barbara Deracinois , Elodie Wattez , Justine Dantin 9th European conference on sensory and consumer research., Dec 2020, Online, France Poster de conférence hal-04547624v1
	Do spices have the same odor on the other side of world ? effect of culture on spice odor perception Maud Lelievre-Desmas , S. Suwonsichon , W. Chantrapornchai , A. Sea-Eaw , Dominique Valentin SPISE - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam Poster de conférence hal-02176334v1
	Do spices have the same odor on the other side of world? Effect of culture on spice odor perception Maud Lelièvre Desmas , S. Suwonsichon , W. Chantrapornchai , A. Sea-Eaw , Dominique Valentin SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. 1 p., 2016 Poster de conférence hal-02795231v1
	Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception ? Carole Honoré-Chedozeau , Sylvie Chollet , Jordi Ballester , Maud Lelievre-Desmas , Bertrand Chatelet 11th Pangborn Sensory Science Symposium, Aug 2015, Gothenburg, Switzerland Poster de conférence hal-02177720v1
	Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception? Carole Honoré Chedozeau , Sylvie Chollet , Jordi Ballester , Maud Lelièvre Desmas , Bertrand Chatelet 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p., 2015 Poster de conférence hal-02795236v1

	Perception and Representation: Sorting Task and Projective Mapping Sylvie Chollet , Dominique Valentin Consumer Research Methods in Food Science, Springer US, pp.115-132, 2023, Methods and Protocols in Food Science, 978-1-0716-2999-4 (print) ; 978-1-0716-3000-6 (online). ⟨10.1007/978-1-0716-3000-6_7⟩ Chapitre d'ouvrage hal-04080879v1
	Méthodes descriptives alternatives. Sylvie Chollet , Dominique Valentin C. Gomez-Corona; Maud Lelièvre-Desmas. Introduction à l’analyse sensorielle et aux études consommateurs : nouvelles perspectives., XOC Estudio, 2019, ‎ B07VLVT97Q Chapitre d'ouvrage hal-04538623v1
	Méthodes descriptives alternatives Sylvie Chollet , Dominique Valentin Carlos Gomez-Corona; Maud Lelièvre-Desmas. Introducción al análisis sensorial y estudios con consumidores: Nuevas perspectivas [Introduction à l’analyse sensorielle et aux études consommateurs : Nouvelles perspectives], Partie I. Analyse sensorielle, XOC ESTUDIO, 2019, B07VLVT97Q (ASIN) Chapitre d'ouvrage hal-03695284v1
	Chapter 15 - Projective Mapping and Sorting Tasks Dominique Valentin , Sylvie Chollet , Michael Nestrud , Hervé Abdi Descriptive Analysis in Sensory Evaluation, John Wiley & Sons Ltd., pp.535-559, 2018, 9780470671399. ⟨10.1002/9781118991657.ch15⟩ Chapitre d'ouvrage hal-02177527v1
	Similarity mehods Dominique Valentin , Naes Norton , Sylvie Chollet , Hervé Abdi Descriptive Analysis in Sensory Evaluation, Wiley-Blackwell, 2018, 978-0-470-67139-9 Chapitre d'ouvrage hal-04538614v1
	Free sorting task Sylvie Chollet , Dominique Valentin , Hervé Abdi Novel Techniques in Sensory Characterization and Consumer Profiling, CRC Press, 2014, 978-1-4665-6630-9. ⟨10.1201/b16853-9⟩ Chapitre d'ouvrage hal-01182875v1

Sylvie Chollet

Présentation

Publications

Phytochemical characterisation and aromatic potential for brewing of wild hops (Humulus lupulus L.) from Northern France: Towards a lead for local hop varieties

Out of sight, out of mind: Effect of geographical environment on consumer’s representations

Multivariate analysis of chemical and genetic diversity of wild Humulus lupulus L. (hop) collected in situ in northern France

Pairing a beer with a soundtrack: Is it guided by geographical identity?

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

Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

From perceptual to conceptual categorization of wines: What is the effect of expertise?

Representation of wine and beer: influence of expertise

Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches

Consumers' expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?

Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages

Pivot profile method: What is the influence of the pivot and product space?

Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition

Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines

The role of gender and product consumption in the mental representation of industrial and craft beers: An exploratory study with Mexican consumers

The building blocks of drinking experience across men and women: A case study with craft and industrial beers

Effect of germination and fermentation process on the antioxidant compounds of quinoa seeds

Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico

Craft beer representation amongst men in two different cultures

Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals

Becoming a beer expert: Is simple exposure with feedback sufficient to learn beer categories?

Could cider aroma modify cider mouthfeel properties?

Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration

Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components

Quick and dirty but still pretty good: a review of new descriptive methods in food science

Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask

Impact of industrial process on gastrointestinal digestion of milk micellar caseins and development of low bitterness casein hydrolysates

PeptidoMILK: an academic/industrial collaboration story through the “All in Pep labcom” and the ProteinoPepS industrial chair

Development of innovative bitterness caseic hydrolysates by combining biocatalysis/sensory/proteomics approaches.

Sparse Multiple Correspondence Analysis

Development of a bitterness predictive tool for agrofood protein enzymatic proteolysis: a sensomics approach.

Applications of MALDI-TOF-MS in food microbiology. Twenty-fourth Conference on Food Microbiology

How to measure the drinking experience of beer to drive new product development

How to measure the drinking experience of beer to drive new product development

Vineyards and grape varieties: What is going on in wine professional and consumer minds?

Prédiction des caractéristiques sensorielles du cidre en fonction de leur composition biochimique : utilisation d’un plan d’expérience et validation par les professionnels

Impact of training on strategies to realize a beer sorting task: behavioral and verbal assessments

Development of bitterness predictive tool for food protein enzymatic proteolysis: a sensomics approach.

How comfortable is your mask? Co-creation of the concept of comfortability of masks to develop alternative, washable, locally manufactured and comfortable chirurgical masks with a high filtration performance.

Can we predict liking and sensory description of Maroilles cheese by physicochemical parameters?

Use of random frorests and regression trees to identify bitterness peptides in casein hydrolysates.

Do spices have the same odor on the other side of world ? effect of culture on spice odor perception

Do spices have the same odor on the other side of world? Effect of culture on spice odor perception

Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception ?

Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception?

Perception and Representation: Sorting Task and Projective Mapping

Méthodes descriptives alternatives.

Méthodes descriptives alternatives

Chapter 15 - Projective Mapping and Sorting Tasks

Similarity mehods

Free sorting task