David Blumenthal

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Publications

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From printability to palatability: A sensory and hedonic study of 3D-printed cereal-and legume-based products

Xincheng Liu , David Blumenthal , Valérie Guénard-Lampron

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2025, 104, pp.104078. ⟨10.1016/j.ifset.2025.104078⟩

Article dans une revue hal-05158713v1
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Consumer behavior at sale point and consumption according to strawberry quality: How to use those data to evaluate food waste?

Emma Pignères , Marine Masson , Steven Duret , David Blumenthal , Maëlle-Ahou Gouton et al.

Current Research in Food Science, 2025, 10, pp.101001. ⟨10.1016/j.crfs.2025.101001⟩

Article dans une revue hal-05051963v1
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Sensory reverse engineering: A framework for sustainable product development used on vegan chocolate mousse

David Blumenthal , Marion Schvartz , Valérie Guénard-Lampron , Marine Masson

Food Quality and Preference, 2025, 133, pp.105614. ⟨10.1016/j.foodqual.2025.105614⟩

Article dans une revue hal-05120247v1
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Lip color diversity: An intricate study

Héloïse Vergnaud , Zoé Charton , David Blumenthal , Virginie Couturaud , Marie Le Fur et al.

Skin Research and Technology, 2024, 30 (2), ⟨10.1111/srt.13583⟩

Article dans une revue hal-05136957v1
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Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an unrefined by-product powder: A statistical approach

Charlotte Hollestelle , Delphine Huc-Mathis , Camille Michon , David Blumenthal

Food Research International, 2024, 182, pp.114150. ⟨10.1016/j.foodres.2024.114150⟩

Article dans une revue hal-04516192v1
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An experimental design approach to modeling water-free foams

Wael Kaade , Delphine Huc-Mathis , Lucille Drouet , Capucine Dousset , David Blumenthal et al.

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2024, 699, pp.134700. ⟨10.1016/j.colsurfa.2024.134700⟩

Article dans une revue hal-05108508v1
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Screening of different flours for 3D food printing: Optimization of thermomechanical process of soy and rye flour dough

Valérie Guénard-Lampron , Xincheng Liu , Marine Masson , David Blumenthal

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2023, 87, pp.103394. ⟨10.1016/j.ifset.2023.103394⟩

Article dans une revue hal-04133668v1
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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-03981785v1
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To keep or not to keep? Sorting out leftovers from a refrigerator

Séverine Gojard , Marine Masson , David Blumenthal , Bérangère Véron

Appetite, 2021, 165, pp.105312. ⟨10.1016/j.appet.2021.105312⟩

Article dans une revue hal-03243033v1
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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-02982877v1
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Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake

Valérie Guénard-Lampron , Marine Masson , Ophélia Leichtnam , David Blumenthal

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 72, pp.102738. ⟨10.1016/j.ifset.2021.102738⟩

Article dans une revue hal-03884255v1
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Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients

Valérie Guenard-Lampron , Marine Masson , David Blumenthal

Journal of Texture Studies, 2021, 52 (5-6), pp.665-678. ⟨10.1111/jtxs.12604⟩

Article dans une revue hal-03255100v1
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Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

Audrey Cosson , David Blumenthal , Nicolas Descamps , Isabelle Souchon , Anne Saint-Eve

Food Research International, 2021, 141, pp.110151. ⟨10.1016/j.foodres.2021.110151⟩

Article dans une revue hal-03908247v1

Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne’s theory apply to desserts?

Julie Palczak , David Blumenthal , Julien Delarue

Food Quality and Preference, 2020, 84, pp.103957. ⟨10.1016/j.foodqual.2020.103957⟩

Article dans une revue (article de synthèse) hal-02916044v1
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Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

Delphine Huc-Mathis , A. Guilbaud , N. Fayolle , V. Bosc , David Blumenthal

Journal of Food Engineering, 2020, 287, pp.110115. ⟨10.1016/j.jfoodeng.2020.110115⟩

Article dans une revue hal-02921437v1

Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages

Julie Palczak , David Blumenthal , Michel Rogeaux , Julien J. Delarue

Food Quality and Preference, 2019, 71, pp.66-75. ⟨10.1016/j.foodqual.2018.06.002⟩

Article dans une revue hal-02626867v1
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Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation

Adriana Galinanes Plaza , Laure Saulais , David Blumenthal , Julien J. Delarue

Food Quality and Preference, 2019, 78, ⟨10.1016/j.foodqual.2019.103738⟩

Article dans une revue hal-02617948v1

Taking into account upstream variability of flours with processing Variables in legume-enriched soft cakes: Conception of a multiobjective model for the monitoring of physical properties

Anne-Flore Monnet , Camille Michon , Marie-Helene Jeuffroy , David Blumenthal

Food and Bioprocess Technology, 2019, 12 (4), pp.625-635. ⟨10.1007/s11947-018-2230-2⟩

Article dans une revue hal-02617784v1
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Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking

Mayela Cepeda-Vázquez , Valérie V. Camel , David Blumenthal , Barbara Rega

Food Chemistry, 2019, 285, pp.94-103. ⟨10.1016/j.foodchem.2019.01.118⟩

Article dans une revue hal-02618618v1
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Associer blé et légumineuses, du champ aux gâteaux moelleux : variabilité matières premières / modification des procédés / ingénierie reverse

Anne-Flore Monnet , Marie Hélène Jeuffroy , David Blumenthal , Camille Michon

Innovations Agronomiques, 2019, 78, pp.107-116. ⟨10.15454/2shg-6v45⟩

Article dans une revue hal-02915111v1
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From consumption behaviour to sensory measurement: Sensory characterization of the perceived flavour complexity of a chocolate dessert experience

Julie Palczak , David Blumenthal , Julien J. Delarue

Food Quality and Preference, 2019, 78, ⟨10.1016/j.foodqual.2019.103734⟩

Article dans une revue hal-02618286v1

Evaluation and optimization of a vibrotactile signal in an autonomous driving context

Valérie Duthoit , Jean-Marc Sieffermann , Eric Enrègle , Camille Michon , David Blumenthal

Journal of Sensory Studies, 2018, 33 (1), pp.1-10. ⟨10.1111/joss.12308⟩

Article dans une revue hal-01766711v1

Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake

Mayela Cepeda-Vázquez , David Blumenthal , Valérie Camel , Barbara Rega

Talanta, 2017, 164, pp.708--715. ⟨10.1016/j.talanta.2016.10.073⟩

Article dans une revue hal-01495106v1

An observational study of refrigerator food storage by consumers in controlled conditions

Marine Masson , Julien Delarue , David Blumenthal

Food Quality and Preference, 2017, 56, pp.294-300. ⟨10.1016/j.foodqual.2016.06.010⟩

Article dans une revue hal-01530790v1
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Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

Solenne Jourdren , Marine Masson , Anne Saint-Eve , Maud Panouille , David Blumenthal et al.

Journal of Agricultural and Food Chemistry, 2017, 65 (16), pp.3330-3340. ⟨10.1021/acs.jafc.7b00287⟩

Article dans une revue hal-01841488v1

Identifying the ideal profile of French yogurts for different clusters of consumers

Marine Masson , Anne Saint-Eve , Julien Delarue , David Blumenthal

Journal of Dairy Science, 2016, 99 (5), pp.3421 - 3433. ⟨10.3168/jds.2015-10119⟩

Article dans une revue hal-01531652v1

La révélation en laboratoire des valeurs-clients pour des packs optionnels de véhicules automobiles

Laurent Muller , Bernard Ruffieux , Céline Astruc , David Blumenthal

InnovatiO - La revue pluridisciplinaire en innovation, 2016, 4

Article dans une revue hal-02061463v1

Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups

Marine Masson , Julien Delarue , Stephane Bouillot , Jean-Marc Sieffermann , David Blumenthal

Food Quality and Preference, 2016, 47, pp.156-165. ⟨10.1016/j.foodqual.2015.01.003⟩

Article dans une revue istex hal-01269463v1

Temporal aspects of consumer preferences

Julien Delarue , David Blumenthal

Current Opinion in Food Science, 2015, 3, pp.41-46. ⟨10.1016/j.cofs.2014.12.001⟩

Article dans une revue istex hal-01269502v1

Two effects of sensory anticipation, assimilation and contrast, are on the same scale of anticipated-experienced pleasure divergence

Olga O. Davidenko , Julien J. Delarue , David Blumenthal , Agnès A. Marsset-Baglieri , Gilles G. Fromentin et al.

Appetite, 2014, 83, pp.360. ⟨10.1016/j.appet.2014.06.092⟩

Article dans une revue istex hal-02630294v1

P125 Une expérience unique pour provoquer deux effets d’anticipation sensorielle distincts : l’assimilation et le contraste

Olga O. Davidenko , Julien J. Delarue , David Blumenthal , Agnès A. Marsset-Baglieri , Gilles G. Fromentin et al.

Nutrition Clinique et Métabolisme, 2013, 27, pp.S117. ⟨10.1016/S0985-0562(13)70457-6⟩

Article dans une revue istex hal-02644042v1
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Eliciting User Perceptions Using Assessment tests based on an Interactive Genetic Algorithm

Emilie Poirson , Jean-François Petiot , Ludivine Boivin , David Blumenthal

Journal of Mechanical Design, 2013, 135 (3), pp.1-16. ⟨10.1115/1.4023282⟩

Article dans une revue hal-05289460v1

Product appraisal dimensions impact emotional responses and visual acceptability of instrument panels

Nathalie N. Herbeth , David D. Blumenthal

Food Quality and Preference, 2013, 29 (1), pp.53 - 64. ⟨10.1016/j.foodqual.2013.02.003⟩

Article dans une revue istex hal-01001024v1

Stabilizing clean-label emulsions with uncracked by-products: a story of heterogeneity

Delphine Huc-Mathis , Charlotte Hollestelle , Marine Masson , David Blumenthal , Camille Michon

21st Gums & Stabilisers for the Food Industry Conference, Jun 2023, Thessalonique, Greece

Communication dans un congrès hal-05110388v1

Tailoring emulsions with uncracked vegetal by-products - a clean-label approach

Charlotte Hollestelle , Marine Masson , Camille Michon , Nathalie Fayolle , David Blumenthal et al.

Cosm'Innov, May 2023, Orléans, France

Communication dans un congrès hal-05110386v1

Optimization of clean-label oleogel-structured emulsions: an experimental design approach

Delphine Huc-Mathis , Marie Cafiero , Axelle Sanders , David Blumenthal

21st Gums & Stabilisers for the Food Industry Conference, Jun 2023, Thessalonique, Greece

Communication dans un congrès hal-05110389v1

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-03245162v1

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-02785890v1

Healthy food promotion with an app ?

Patricia Gurviez , Madeleine Besson , David Blumenthal

AMS46 : 2018 AMS 46th Annual Conference (Academy of Marketing Science), May 2018, New Orleans, Louisiana, United States

Communication dans un congrès hal-01806246v1

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-03244107v1

A critical review on the effect of complexity on consumers' preferences

Julie Palczak , David Blumenthal , Michel Rogeaux , Julien Delarue

12. Pangborn Sensory Science Symposium (Pangborn 2017), Elsevier. USA., Aug 2017, Providence, Rhode Island, United States

Communication dans un congrès hal-01771821v1

Chemometrics applied to the optimization of headspace trap extraction of furanic compounds from sponge cake

Mayela Cepeda Vasquez , David Blumenthal , Valérie Camel , Barbara Rega

Chimiométrie XVIII 2017, AgroParisTech. FRA., Jan 2017, Paris, France

Communication dans un congrès hal-01773145v1

Subjective contribution of vibrotactile modality in addition to or instead of auditory modality for takeover notification in an autonomous vehicle

Valérie Duthoit , Eric Enregle , Jean-Marc Sieffermann , Camille Michon , David Blumenthal

Tenth International Conference on Advances in Computer-Human Interactions (ACHI2017), Mar 2017, Nice, France

Communication dans un congrès hal-01634280v1

Perceived intensity of vibrotactile stimuli: Do your clothes really matter?

Valérie Duthoit , Jean-Marc Sieffermann , Eric Enregle , David Blumenthal

10. International Conference on Haptics - Perception, Devices, Control,, Eurohaptics Society., Jul 2016, Londres, United Kingdom. ⟨10.1007/978-3-319-42321-0_38⟩

Communication dans un congrès hal-01531743v1

Multicriteria optimization and validation of headspace trap extraction for furan and furfural quantitative analysis in sponge cake

Mayela Cepeda Vasquez , David Blumenthal , Valérie Camel , Barbara Rega

18. International Symposium On Advances In Extraction Technologies, Jul 2016, Torun, Poland

Communication dans un congrès hal-01442706v1

What are the sensory properties and their representation which allow consumers to choose a product corresponding to their expectations?

Y. Le Poull , Marine Masson , Jean-Marc Sieffermann , David Blumenthal

7. European Conference on Sensory and Consumer Research (EuroSense 2016), Elsevier. USA., Sep 2016, Dijon, France

Communication dans un congrès hal-01771827v1

The effect of attribute questions on hedonic response. A replication of Prescott et al.'s study

Julien Delarue , Pascale Reichl , David Blumenthal

7. European Conference on Sensory and Consumer Research (EuroSense 2016), Elsevier. USA., Sep 2016, Dijon, France

Communication dans un congrès hal-01771825v1

Expected satiation and actual food intake of applesauces varying in texture are only correlated for products expected as the least satiating

A. Marsset-Baglieri , M. Théron , O. Parizel , David Blumenthal , Daniel Tome et al.

39th annual meeting of the British Feeding and Drinking Group, Apr 2015, Wageningen, Netherlands. pp.234 - 235, ⟨10.1016/j.appet.2016.02.125⟩

Communication dans un congrès istex hal-01588390v1

How do consumers choose to throw away food from a refrigerator? An observational study in controlled conditions

Marine Masson , Séverine Gojard , Pascale Ait-Braham , Jean-Marie Thomas , David Blumenthal

7. European Conference on Sensory and Consumer Research (Eurosense), Société Française d'Analyse Sensorielle (SFAS). FRA.; European Sensory Science Society (E3S). ITA., Sep 2016, Dijon, France

Communication dans un congrès hal-01790308v1

Finding out a consumer optimal yogurt and corresponding sensory profiles for separate clusters of consumers

Marine Masson , Anne Saint Eve , Julien Delarue , David Blumenthal

11. Pangborn Sensory Science Symposium (Pangborn 2015), Elsevier. USA., Aug 2015, Göteborg, Sweden

Communication dans un congrès hal-01771823v1

Observational study of consumers' usages of refrigerator

Marine Masson , Julien Delarue , David Blumenthal

11. Pangborn Sensory Science Symposium (Pangborn 2015), Elsevier. USA., Aug 2015, Göteborg, Sweden

Communication dans un congrès hal-01771822v1

Added value of subjective perceptions of yogurts for understanding preferences

Marine Masson , Julien Delarue , Anne Saint Eve , David Blumenthal

11. Pangborn Sensory Science Symposium (Pangborn 2015), Elsevier. USA., Aug 2015, Göteborg, Sweden

Communication dans un congrès hal-01771820v1

Contribution to modeling consumer preferences against sensory and subjective dimensions by PLS-Path Modeling: Application to dark chocolates

Marine Masson , Pauline Lestringant , Julien Delarue , David Blumenthal

6. European Conference on Sensory and Consumer Research (EuroSense 2014), Elsevier. USA., Sep 2014, Copenhague, Denmark

Communication dans un congrès hal-01771826v1

Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups

Marine Masson , David Blumenthal , Julien Delarue , Stéphane Bouillot , Jean-Marc Sieffermann

EuroSense 2012 : 5. Conference on Sensory and Consumer Research, Elsevier. USA., Sep 2012, Bern, Switzerland

Communication dans un congrès hal-01820556v1

Bridging the gap between sensory hedonic scores and real life purchase behaviors - Hedonext

Jean-Marc Sieffermann , David Blumenthal

27. IFSCC Congress, International Federation of Societies of Cosmetic Chemists (IFSCC). New-York, USA., Oct 2012, Johannesburg, South Africa

Communication dans un congrès hal-01790309v1

Understanding a particular semantic dimension: how selecting the products for evaluation tests

Emmanuel Aliouat , Jean-François Petiot , David Blumenthal , Marc Danzart , Jean-Marc Sieffermann

Innovative Methods in Product Design (Improve 2011), Jun 2011, Venise, Italy. pp.001-006

Communication dans un congrès hal-00717903v1
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Detecting design trends using perceptive tests based on an interactive genetic algorithm

Emilie Poirson , Jean-François Petiot , Julien Bénabès , Ludivine Boivin , David Blumenthal

IDETC 2011, Aug 2011, Washington, United States. pp.DETC 2011/DTM-47923

Communication dans un congrès hal-00620213v1

Study of the convergence of Interactive Genetic Algorithm in iterative user's tests: application to car dashboard design

Emilie Poirson , Jean-François Petiot , Emmanuel Aliouat , Ludivine Boivin , David Blumenthal

International conference on Integrated Design and Manufacturing in Mechanical Engineering IDMME 2010, Oct 2010, Bordeaux, France. pp.1-10

Communication dans un congrès hal-00717905v1
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Contribution to the selection of products for evaluation tests: How to select products for the study of a particular semantic dimension by evaluation tests?

Emmanuel Aliouat , David Blumenthal , Jean-François Petiot , Marc Danzart , Jean-Marc Sieffermann

International conference on Integrated Design and Manufacturing in Mechanical Engineering, Oct 2010, Bordeaux, France. pp.001-010

Communication dans un congrès hal-00717904v1

Interactive user tests to enhance innovation

Emilie Poirson , Jean-François Petiot , Emmanuel Aliouat , Ludivine Boivin , David Blumenthal

International conference on Kansei Engineering and emotion research, Mar 2010, Paris, France. pp.2021-2030

Communication dans un congrès hal-00673082v1

What's behind sensory preferences? A methodological exploration

Marine Masson , David Blumenthal , Céline Astruc , Jean-Marc Sieffermann , Julien Delarue

4. European Conference on Sensory and Consumer Research – A Sense of Quality (EuroSense 2010), Elsevier. USA., Sep 2010, Vitoria-Gasteiz, Spain. 1 p

Communication dans un congrès hal-01827936v1

Intégration d'évaluations clients pour favoriser l'innovation - Application au design de planches de bord automobile

Emilie Poirson , Jean-François Petiot , Thibault Leroy , Emmanuel Aliouat , Ludivine Boivin et al.

CONFERE'09, Jul 2009, Marrakech, Morocco

Communication dans un congrès hal-00780671v1
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SENSORY ENGINEERING APPROACH: DRIVING PRODUCT FORMULATION THROUGH CONSUMER PERCEPTIONS AND PREFERENCES

Marine Masson , Lucia Espinosa-Brisset , David Blumenthal

European Federation of Food Science and Technology (EFFoST) 2023, Nov 2023, Valence, Spain

Poster de conférence hal-04445079v1
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Identification of levers against the waste of fragile food products: management and consumption of strawberries by French consumers

Maelle-ahou Gouton , Marine Masson , Lea Koenig , David Blumenthal

Eurosense2022, Sep 2022, Turku, Finland. , 2022

Poster de conférence hal-03880800v1
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Can 3D food printing improve the visual appreciation of hachis Parmentier ?

Valérie Guenard-Lampron , David Blumenthal , Marine Masson

Eurosense 2020 : A Sense of Innovation, Dec 2020, Rotterdam, Netherlands

Poster de conférence hal-04132365v1
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Impact of printing and post-processing parameters on the texture of 3Dprinted food products

Valérie Guenard-Lampron , Marine Masson , Ophélia Leichtnam , David Blumenthal

34th EFFOST 2020: Bridging high-tech, food-tech and health: Consumer-oriented innovations, Nov 2020, Online conference, Israel

Poster de conférence hal-04132462v1

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-03245149v1
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Randomized blocked design applied for the multicriteria optimization of headspace trap extraction of furan and furfural from sponge cake

Mayela Cepeda Vasquez , David Blumenthal , Valérie Camel , Barbara Rega

16. Chemometrics in Analytical Chemistry - CAC 2016, Jun 2016, Barcelone, Spain. , 2016, XVI Chemometrics in Analytical Chemistry

Poster de conférence hal-01449989v1
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Modeling sensory properties against intrumental measurements by PLS-Path Modeling : application to dairy products

Marine Masson , Anne Saint Eve , Delphine Huc-Mathis , David Blumenthal

AgroStat 2016 Congress - 14. Symposium on Statistical Methods for the Food Industry, Mar 2016, Lausanne, Switzerland. , 2016, AgroStat 2016

Poster de conférence hal-01790313v1
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Journées Scientifiques du Département Sciences de la Vie et Santé - AgroParisTech

Carmen Bessa-Gomes , Anaïs Cazals , Blanche Collard , François Chiron , Matthieu Jules et al.

Journées Scientifiques du Département Sciences de la Vie et Santé - AgroParisTech, Apr 2024, Palaiseau, France. 2025

Proceedings/Recueil des communications hal-05339375v1
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Interactive Genetic Algorithm to Collect User Perceptions. Application to the Design of Stemmed Glasses

Jean-François Petiot , David Blumenthal , Emilie Poirson

Fouad Bennis; Rajib Kumar Bhattacharjya. Nature-Inspired Methods for Metaheuristics Optimization, 16, Springer, pp.35-51, 2020, Modeling and Optimization in Science and Technologies, ⟨10.1007/978-3-030-26458-1_3⟩

Chapitre d'ouvrage hal-02493595v1

Automobiles in context

Nathalie Herbeth , David Blumenthal

Context : The Effects of Environment on Product Design and Evaluation, WOODHEAD PUBL LTD, 669 p., 2019, 978-0-12-814496-1 978-0-12-814495-4. ⟨10.1016/B978-0-12-814495-4.00020-9⟩

Chapitre d'ouvrage hal-02788178v1

Pourquoi se lancer dans une démarche de formulation raisonnée pour un produit ?

David Blumenthal , Marine Masson

Ingénierie de la structure des produits alimentaires, Lavoisier, 2019, 978-2-7462-4870-0

Chapitre d'ouvrage hal-02493601v1

An abstract : healthy food promotion with an app?

Patricia P. Gurviez , Madeleine Besson , David Blumenthal

Nina Krey; Patricia Rossi. Boundary blurred : a seamless customer experience in virtual and real spaces : proceedings of the 2018 Academy of Marketing Science (AMS) annual conference, Springer, pp.441-442, 2018, 978-3-319-99180-1. ⟨10.1007/978-3-319-99181-8_145⟩

Chapitre d'ouvrage hal-02493597v1

Consumer evaluation of nonfood products

Julien Delarue , Marine Masson , David Blumenthal

Methods in Consumer Research, Volume 2, Woodhead Publishing Elsevier, 478 p., 2018, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-101743-2. ⟨10.1016/B978-0-08-101743-2.00017-0⟩

Chapitre d'ouvrage hal-01770345v1

Use of rapid sensory methods in the automotive industry

David Blumenthal , Nathalie Herbeth

Rapid sensory profiling techniques. Applications in new product development and consumer research, Woodhead Publishing, 555 p., 2015, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-1-78242-248-8. ⟨10.1533/9781782422587.3.427⟩

Chapitre d'ouvrage hal-01531719v1
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Contribution à la caractérisation de produits complexes non anonymes - application à l'évaluation du confort de l'habitacle avant des véhicules automobiles

David Blumenthal

Sciences de l'ingénieur [physics]. Ecole Nationale Supérieure des Industries Alimentaires (ENSIA); Science de l'aliment, 2001. Français. ⟨NNT : ⟩

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