David Blumenthal

Publications

Article dans une revue (33)

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 Goutonet al. Current Research in Food Science, 2025, 10, pp.101001. ⟨10.1016/j.crfs.2025.101001⟩ Article dans une revue hal-05051963v1
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
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
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
Lip color diversity: An intricate study Héloïse Vergnaud,Zoé Charton,David Blumenthal,Virginie Couturaud,Marie Le Furet al. Skin Research and Technology, 2024, 30 (2), ⟨10.1111/srt.13583⟩ Article dans une revue hal-05136957v1
An experimental design approach to modeling water-free foams Wael Kaade,Delphine Huc-Mathis,Lucille Drouet,Capucine Dousset,David Blumenthalet 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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 Blumenthalet al. Journal of Agricultural and Food Chemistry, 2017, 65 (16), pp.3330-3340. ⟨10.1021/acs.jafc.7b00287⟩ Article dans une revue hal-01841488v1
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
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
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. Fromentinet al. Appetite, 2014, 83, pp.360. ⟨10.1016/j.appet.2014.06.092⟩ Article dans une revue istex hal-02630294v1
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
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
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. Fromentinet al. Nutrition Clinique et Métabolisme, 2013, 27, pp.S117. ⟨10.1016/S0985-0562(13)70457-6⟩ Article dans une revue istex hal-02644042v1

Communication dans un congrès (29)

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
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 Blumenthalet al. Cosm'Innov, May 2023, Orléans, France Communication dans un congrès hal-05110386v1
Comparison of immersive room and virtual reality, through the consumption episode &quot;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
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
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
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
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
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
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
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 Tomeet 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
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
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
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
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
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
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
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
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
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
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 Boivinet al. CONFERE'09, Jul 2009, Marrakech, Morocco Communication dans un congrès hal-00780671v1

Poster de conférence (7)

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
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
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
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
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
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
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

Proceedings/Recueil des communications (1)

Journées Scientifiques du Département Sciences de la Vie et Santé - AgroParisTech Carmen Bessa-Gomes,Anaïs Cazals,Blanche Collard,François Chiron,Matthieu Juleset al. Journées Scientifiques du Département Sciences de la Vie et Santé - AgroParisTech, Apr 2024, Palaiseau, France. 2025 Proceedings/Recueil des communications hal-05339375v1

Chapitre d'ouvrage (6)

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

Pré-publication, Document de travail (2)

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 Goutonet al. 2024 Pré-publication, Document de travail (preprint/prepublication) hal-04835919v1
Développement d'une expérimentation visant à révéler la valeur client de quelques innovations pour l'automobile Laurent Muller,Bernard Ruffieux,Céline Astruc,David Blumenthal 2016 Pré-publication, Document de travail hal-01847261v1

Thèse (1)

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 : ⟩ Thèse tel-00343545v1