CATHERINE DACREMONT

79
Documents
Affiliations actuelles
  • Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA)
  • AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

Présentation

Teaching

mean research topic

Domaines de recherche

Alimentation et Nutrition Sciences cognitives

Compétences

evaluation sensorielle

Publications

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Publications

Image document

Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings

Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal
Food Research International, 2023, 165, pp.112492. ⟨10.1016/j.foodres.2023.112492⟩
Article dans une revue hal-03981785 v1
Image document

The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors

Alessia Baccarani , Gérard Brand , Catherine Dacremont , Dominique Valentin , Renaud Brochard
Food Quality and Preference, 2021, 87, pp.104030. ⟨10.1016/j.foodqual.2020.104030⟩
Article dans une revue hal-02903529 v1
Image document

Validation of food visual attribute perception in virtual reality

Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal
Food Quality and Preference, 2021, 87, pp.104016. ⟨10.1016/j.foodqual.2020.104016⟩
Article dans une revue hal-02982877 v1

Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

Mónica Ojeda , Iñaki Etaio , Dominique Valentin , Catherine Dacremont , Mario Zannoni et al.
Food Quality and Preference, 2021, 87, pp.104047. ⟨10.1016/j.foodqual.2020.104047⟩
Article dans une revue hal-02982955 v1

Context in food behavior and product experience – a review

Catherine Dacremont , Carole Sester
Current Opinion in Food Science, 2019, 27 (Special Issue), pp.115-122. ⟨10.1016/j.cofs.2019.07.007⟩
Article dans une revue (article de synthèse) hal-02429983 v1
Image document

From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer

Anastasia Eschevins , Agnès Giboreau , Perrine Julien , Catherine Dacremont
International Journal of Gastronomy and Food Science, 2019, 17 (UNSP 100144), pp.100144. ⟨10.1016/j.ijgfs.2019.100144⟩
Article dans une revue hal-02292640 v1

Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell

Samy Julliand , Catherine Dacremont , C. Omphalius , C. Villot , Véronique Julliand
Animal, 2019, 13 (9), pp.1834-1842. ⟨10.1017/S1751731118003725⟩
Article dans une revue hal-02173001 v1

The role of aromatic similarity in food and beverage pairing

Anastasia Eschevins , Agnès Giboreau , Thomas Allard , Catherine Dacremont
Food Quality and Preference, 2018, 65, pp.18-27. ⟨10.1016/j.foodqual.2017.12.005⟩
Article dans une revue hal-02622683 v1

Volatile Organic Compounds of Malignant Breast Cancer Wounds: Identification and Odors.

Aurélie Thuleau , José Dugay , Catherine Dacremont , Zaïneb Jemmali , Jacqueline Elard et al.
Wounds : a compendium of clinical research and practice, 2018, 30 (11), pp.337-344
Article dans une revue hal-02292631 v1

Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release

Laurianne Paravisini , Cédric Moretton , Cécile Gouttefangeas , Henri Nigay , Catherine Dacremont et al.
Food Research International, 2017, 100 (Part 1), pp.209 - 215. ⟨10.1016/j.foodres.2017.07.003⟩
Article dans une revue hal-01685455 v1
Image document

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

Laurianne Paravisini , Aurélie Prot , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay et al.
Food Chemistry, 2015, 167, pp.281-289. ⟨10.1016/j.foodchem.2014.06.101⟩
Article dans une revue hal-01216254 v1

Pivot (c) profile: a new descriptive method based on free description

Bertrand Thuillier , Dominique Valentin , Richard Marchal , Catherine Dacremont
Food Quality and Preference, 2015, 42, pp.66-77. ⟨10.1016/j.foodqual.2015.01.012⟩
Article dans une revue hal-01218263 v1

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

Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet et al.
Food Research International, 2014, 57, pp.79-88. ⟨10.1016/j.foodres.2014.01.009⟩
Article dans une revue hal-01216257 v1

Having a drink in a bar": An immersive approach to explore the effects of context on drink choice

Carole Sester , Ophelia Deroy , Angela Sutan , Fabrice Galia , Jean-François Desmarchelier et al.
Food Quality and Preference, 2013, 28 (1), pp.23-31. ⟨10.1016/j.foodqual.2012.07.006⟩
Article dans une revue istex hal-00818242 v1

Investigating consumers' representations of beers through a free association task: A comparison between packaging and blind conditions

Carole Sester , Catherine Dacremont , Ophelia Deroy , Dominique Valentin
Food Quality and Preference, 2013, 28 (2), pp.475-483. ⟨10.1016/j.foodqual.2012.11.005⟩
Article dans une revue istex hal-00849920 v1

A comparison between nine laboratories performing triangle tests

François Sauvageot , Virginie Herbreteau , Marie Berger , Catherine Dacremont
Food Quality and Preference, 2012, 24 (1), pp.1-7. ⟨10.1016/j.foodqual.2011.04.007⟩
Article dans une revue istex hal-00723211 v1

Does short-term odour memory increase with expertise? An experimental study with perfumers, flavourists, trained panellists and novices.

Dominique Valentin , Catherine Dacremont , Isabelle Cayeux
Flavour and Fragrance Journal, 2011, 26 (6), pp.408-415. ⟨10.1002/ffj.2069⟩
Article dans une revue istex hal-00823372 v1
Image document

Mesurer le goût

Catherine Dacremont
Biofutur, 2011, 30 (320), pp.48-49
Article dans une revue hal-01137060 v1

Semantic and perceptive organisation of Sauvignon blanc wine characteristics Influence of expertise

Isabel Urdapilleta , Wendy Parr , Catherine Dacremont , James Green
Food Quality and Preference, 2011, 22 (1), pp.119-128. ⟨10.1016/j.foodqual.2010.08.005⟩
Article dans une revue istex hal-02649174 v1

Lexicon and types of discourse in wine expertise: The case of vin de garde

Jennifer Langlois , Catherine Dacremont , Dominique Peyron , Dominique Valentin , Danièle Dubois
Food Quality and Preference, 2011, 22 (6), pp.491-498. ⟨10.1016/j.foodqual.2010.10.008⟩
Article dans une revue istex hal-00723038 v1
Image document

Taste-odor interactions and perceptual separability

D. Hoang Nguyen , Catherine Dacremont , Dominique Valentin
Vietnam Journal of Science and Technology, 2011, 49 (1), pp.73-82
Article dans une revue hal-02642781 v1

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

Eva Campo , Jordi Ballester , Jennifer Langlois , Catherine Dacremont , Dominique Valentin
Food Quality and Preference, 2010, 21 (1), pp.44-55. ⟨10.1016/j.foodqual.2009.08.001⟩
Article dans une revue istex hal-02659810 v1

Combining olfactory and gustatory clues in the judgment of aging potential of red wine by wine professionals

Jennifer Langlois , Jordi Ballester , Eva Campo , Catherine Dacremont , Dominique Peyron
American Journal of Enology and Viticulture, 2010, 61 (1), pp.15-22
Article dans une revue hal-02655264 v1

Cultural differences in food description and preference: Contrasting Vietname and French panellists on soy yogurts

Phu Tu , Dominique Valentin , Florence Husson , Catherine Dacremont
Food Quality and Preference, 2010, 21 (6), pp.602-610. ⟨10.1016/j.foodqual.2010.03.009⟩
Article dans une revue istex hal-00850792 v1

Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors

Wendy V. Parr , Dominique Valentin , James A. Green , Catherine Dacremont
Food Quality and Preference, 2010, 21 (1), pp.56-64. ⟨10.1016/j.foodqual.2009.08.002⟩
Article dans une revue istex hal-00680595 v1

Defining sensory descriptors: towards writing rules based on terminology

A. Giboreau , C. Egoroff , S. Guerrand , Isabel Urdapilleta , D. Candel et al.
Food Quality and Preference, 2007, 18, pp.265-274. ⟨10.1016/j.foodqual.2005.12.003⟩
Article dans une revue istex halshs-00120395 v1

Defining sensory descriptors: Towards writing guidelines based on terminology

Agnès Giboreau , Catherine Dacremont , C. Egoroff , S. Guerrand , Isabel Urdapilleta et al.
Food Quality and Preference, 2007, 18 (2), pp.265-274
Article dans une revue hal-00714658 v1

Impact of fabric end-use knowledge on handle perception

Catherine Dacremont , Ivane Soufflet
European Review of Applied Psychology / Revue Européenne de Psychologie Appliquée, 2006, 56, pp.273-277. ⟨10.1016/j.erap.2005.09.008⟩
Article dans une revue istex hal-00120889 v1

The role of olfaction in the elaboration and use of the Chardonnay wine concept

Jordi Ballester , Yves Y. Le Fur , Catherine Dacremont , Patrick Etiévant
Food Quality and Preference, 2005, 16 (4), pp.351-359. ⟨10.1016/j.foodqual.2004.06.001⟩
Article dans une revue istex hal-00135280 v1

Perceptual dimensions of tactile textures

Delphine Picard , Catherine Dacremont , Dominique Valentin , Agnès Giboreau
Acta Psychologica, 2003, 114 (2), pp.165-184. ⟨10.1016/j.actpsy.2003.08.001⟩
Article dans une revue istex hal-00103390 v1

Crispness: a critical review on sensory and material science approaches

Gaëlle Roudaut , Catherine Dacremont , Baltasar Vallès-Pàmies , B. Colas , Martine Le Meste
Trends in Food Science and Technology, 2002, 13 (6-7), pp.217-227. ⟨10.1016/S0924-2244(02)00139-5⟩
Article dans une revue istex hal-02379166 v1

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-02689305 v1

Comparison of immersive room and virtual reality, through the consumption episode "Eating a sandwich in a park

Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal
9. european conference on sensory and consumer research (eurosense), European Sensory Science Society, Dec 2020, Rotterdam, Netherlands
Communication dans un congrès hal-03245162 v1

How to rebuild a consumption episode? An immersive “breakfast”

Maëlle-Ahou Gouton , David Blumenthal , Catherine Dacremont
13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom
Communication dans un congrès hal-02785890 v1

Comparison of sensory visual properties of food products in real and virtual conditions

Maëlle-Ahou Gouton , Catherine Dacremont , David Blumenthal
8. european conference on sensory and consumer research (eurosense), Sep 2018, Verona, Italy
Communication dans un congrès hal-03244107 v1

Intégrations perceptives dans la perception du goût

Catherine Dacremont
Joined senses - synaesthesia in texts and images, Jun 2014, Dijon, France
Communication dans un congrès hal-01123169 v1

Expertise effect on hierachical classification of Sauvignon blanc sensory properties.

Isabel Urdapilleta , D. Lopes , Catherine Dacremont , W. Parr
3rd European Conference on Sensory and Consumer Research EuroSense., Sep 2008, Hamburg, Germany
Communication dans un congrès hal-00715192 v1

I see therefore I drink" - Contextual interactions between beers, packaging and pictures in an immersive bar

Carole Sester , Dominique Valentin , Catherine Dacremont , Ophelia Deroy
5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland
Communication dans un congrès hal-02806880 v1

Influence de l'expertise sur la représentation du vin de garde.

Isabel Urdapilleta , Michel Mouret , J. Langlois , Catherine Dacremont
11ème Colloques Jeunes Chercheurs en Psychologie Sociale., Jul 2009, Aix-en-Provence, France
Communication dans un congrès hal-00717667 v1

Special Issue Part II: Identification of compounds responsible for the odorant properties of aromatic caramel

Laurianne Paravisini , Karine Gourrat-Pernin , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay et al.
13th Weurman Flavour Research Symposium, Sep 2011, Zaragoza, Spain. pp.424-432, ⟨10.1002/ffj.3111⟩
Communication dans un congrès istex hal-00746784 v1

Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel

Laurianne Paravisini , Cédric Moretton , Henri Nigay , Catherine Dacremont , Elisabeth Guichard
36th International Symposium on Capillary Chromatography, May 2012, Riva del Garda, Italy
Communication dans un congrès hal-00849637 v1

Bordeaux/Bourgogne: differences in categorization and description of vins de garde?

Jennifer Langlois , Dominique Valentin , Dominique Peyron , Gilles de Revel , Catherine Dacremont
Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France
Communication dans un congrès hal-01256480 v1

One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice

Aude-Reine Noel , Amélie Pecourt , Dominique Valentin , Catherine Dacremont
9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
Communication dans un congrès hal-01594414 v1

Influence of expertise on social representation of wine: practice, implication and perceived expertise as mediators.

Isabel Urdapilleta , Michel Mouret , Grégory Lo Monaco , Catherine Dacremont
Wine Active Compounds 2011., Mar 2011, Beaune, France
Communication dans un congrès hal-00717684 v1

Influence of expertise on social representation of wine: practise, implication and perceived expertise as mediators

Marion Mouret , Grégory Lo Monaco , Catherine Dacremont , Isabel Urdapilleta
Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France
Communication dans un congrès hal-01256479 v1

Influence of expertise on social representation of wine mediated by practise, implication and perceived expertise

Marion Mouret , Grégory Lo Monaco , Catherine Dacremont , Isabel Urdapilleta
9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
Communication dans un congrès hal-01593973 v1

Remote difference tests through the Internet arount the world: Sensodist in France, Italy, Madagascar & Vietnam

Catherine Dacremont , F. Sorrentino , Amélie Pecourt , E. Monteleone , A. Recchia et al.
9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada
Communication dans un congrès hal-01595113 v1

An exploratory study to investigate emotion elicited by immersive ambiances

Carole Sester , Christelle Porcherot , Isabelle Cayeux , Dominique Valentin , Catherine Dacremont
9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p
Communication dans un congrès hal-01595438 v1

Lexique et discours selon différentes expertises dans le domaine du vin

Jennifer Langlois , Catherine Dacremont , Danièle Dubois
Vinolingua. "Les descripteurs du vin : regards contrastifs", Oct 2011, Dijon, France
Communication dans un congrès hal-01594416 v1

Perceptive and semantic knowledge in wine expertise: the case of wines with aging potential

Jennifer Langlois , Catherine Dacremont , Dominique Peyron , Didier Dubois
8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p
Communication dans un congrès hal-02816251 v1

Différences culturelles en perception, description et appréciation des aliments : comparaison entre les consommateurs français et vietnamiens sur les yaourts aux sojas

Phu Tu , Dominique Valentin , Florence Husson , Catherine Dacremont
15e Forum des Jeunes Chercheurs, Jun 2009, Dijon, France
Communication dans un congrès hal-00782766 v1

Influence of early weaning practices on acceptance of vegetables in 15 months and 3-4 year-old children

Jennifer Langlois , Catherine Dacremont , Dominique Peyron , Didier Dubois
8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 3 p
Communication dans un congrès hal-02816254 v1

Impact of yarn count and woven pattern on tactile properties: Perceived similarities vs. Descriptive analysis

Catherine Dacremont , S. Ben Said , L. Schacher , D. Adolphe
2008 Fiber Society Spring Conference, May 2008, Mulhouse, France
Communication dans un congrès hal-00287025 v1

Le rôle des émotions et de la familiarité dans la mémorabilité des parfums

Catherine Dacremont , Isabelle Cayeux , Dominique Valentin
Odeurs et Emotions, May 2007, Dijon, France
Communication dans un congrès hal-00147014 v1

Mesure des qualités perçues: techniques et intérêt pour le secteur automobile

Catherine Dacremont
Forum étudiant ENSISA: "Les innovations technologiques dans le secteur automobile", Jan 2007, Mulhouse, France
Communication dans un congrès hal-00161172 v1

Cognitive strategies involved in triangle tests: what subjects can tell us?

Catherine Dacremont , Vanda Gufoni
ESCoP 2007, XV Conference, Aug 2007, Marseille, France
Communication dans un congrès hal-00161171 v1

How to describe the "handle" of fabrics? A focus on Grainy, Harsh, Rough and Raspy perceptions

Catherine Dacremont , Dominique Valentin , Laure Pelletier
SPISE 2007, Jul 2007, Hochiminh, Vietnam
Communication dans un congrès hal-00161163 v1

Cognitive strategies involved in triangle tests: what subjects can tell us?

Catherine Dacremont , Vanda Gufoni
7th Rosemary Pangborn Symposium, Aug 2007, Minneapolis, United States
Communication dans un congrès hal-00161170 v1

Tactile and visual perception of fabric sensory evaluation

Sourour Ben Said , Laurence Schacher , Dominique Adolphe , Catherine Dacremont
3rd International Textile, Clothing and Desigh Conference, Oct 2006, Croatia. pp.549-554
Communication dans un congrès hal-00155966 v1

The Chardonnay wine concept: legend or reality?

Yves Y. Le Fur , Jordi Ballester , Catherine Dacremont
Bacchus in Bourgogne International Wine Conference, Nov 2005, Beaune, France
Communication dans un congrès hal-04187951 v1

Expertise and typicality: what makes a chardonnay wine a chardonnay

Jordi Ballester , Catherine Dacremont , Yves Y. Le Fur , Hervé Ha Abdi , Dominique Valentin
45ème Annual Meeting of the Psychonomic Society, 2004, Minneapolis, United States
Communication dans un congrès hal-00135299 v1

Chardonnay wine aroma: a conjoint study between typicality assessment and olfactometric analysis

Jordi Ballester , Yves Y. Le Fur , Catherine Dacremont , Hervé Abdi , Patrick Etiévant
5. Pangborn sensory science symposium, U.S. Army Natick Soldier Center, Jul 2003, Boston, United States. 1 p
Communication dans un congrès hal-02829013 v1

Application of relicated difference testing

Pascal Schlich , Catherine Dacremont , P. Brockhoff
3. Pangborn Sensory Science Symposium, Aug 1998, Alesund, Norway. pp.213
Communication dans un congrès hal-02839801 v1

Influence of common landmarks between real and virtual worlds on presence feeling

Maëlle-Ahou Gouton , Catherine Dacremont , Gilles Trystram , David Blumenthal
9. european conference on sensory and consumer research (eurosense), Dec 2020, Rotterdam, Netherlands.
Poster de conférence hal-03245149 v1

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

Laurianne Paravisini , Aurélie Prot , Karine Gourrat , Cédric Moretton , Henri Nigay et al.
3. european GCxGC symposium, Sep 2013, Nice, France. , 1 p., 2013
Poster de conférence hal-02810801 v1

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

Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet et al.
10.wartburg symposium, Flavor chemistry and biology, Apr 2013, Eisenach, Germany. , 1 p., 2013
Poster de conférence hal-02807661 v1

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

Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet et al.
10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013
Poster de conférence hal-02809459 v1

Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile

Amélie Pecourt , Emilie Descours , Catherine Dacremont , Dominique Valentin
5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland. , 1 p., 2012
Poster de conférence hal-02806879 v1

Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry

Laurianne Paravisini , Karine Gourrat , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay et al.
13. Weurman flavour research symposium, Sep 2011, Zaragova, Spain. 1 p., 2011
Poster de conférence hal-02806891 v1

Sensodist: Remote differences tests through internet

Catherine Dacremont , F. Sorrentino , Dominique Valentin
8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. pp.P2.3.23, 2009, Book of abstracts
Poster de conférence hal-03329781 v1
Image document

Perfume memorability: The role of emotions and familiarity

Catherine Dacremont , T. N'Guyen , B. Le Clavé , S. Raviot-Derrien , I. Cayeux et al.
8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. pp.P1 .2.15, 2009, Book of abstracts
Poster de conférence hal-03838436 v1

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

Gaëlle Arvisenet , Catherine Dacremont , Nathalie Cayot , . Inra
4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001
Poster de conférence hal-02826786 v1

Tests de différenciation

Catherine Dacremont , François Sauvageot
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-03695234 v1

Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality

Elisabeth Guichard , Laurianne Paravisini , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay et al.
Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 978-1-899043-70-5
Chapitre d'ouvrage hal-01182868 v1

Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry

Laurianne Paravisini , Karine Gourrat , Cécile Gouttefangeas , Cédric Moretton , Henri Nigay et al.
Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium, Academic Press, 742 p., 2014, 978-0-12-398549-1
Chapitre d'ouvrage hal-01182825 v1

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

Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet et al.
Current Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2
Chapitre d'ouvrage hal-01182850 v1

Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes

Gaëlle Roudaut , Catherine Dacremont , Baltasar Valles Pamies , John C. Mitchell , Martine Le Meste
Freshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩
Chapitre d'ouvrage hal-02379099 v1