dominique valentin
Présentation
Dominique Valentin received a Ph.D in applied cognition and neuroscience from the University of Texas at Dallas in 1996. She is currently an associate professor at AgroSup Dijon where she teaches sensory evaluation, cognitive psychology and multivariate statistics to food science engineering students and master students. Her research deals with cognitive processes involved in the perception of food products and beverages. She is particularly interested in understanding the effect of experience and culture on how we perceive, categorize, appreciate and describe chemosensory stimuli. Shis is also a Professor Extraordinary at the Department of Viticulture and Oenology in Stellenbosh (SA) since 2019.
Publications
Publications
What Do Natural Wines Evoke in the Minds and Senses of Wine Drinkers? Effect of Expertise and CultureUncorked: Negotiating Science and Belief in the Natural Wine Movement, Springer Nature Switzerland, pp.257-268, 2025, 978-3-031-87857-2. ⟨10.1007/978-3-031-87857-2_17⟩ |
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Rapid and Cost-Effective Methods for Wine Profiling: CATA/RATAWine Analysis and Testing Techniques, Springer US, pp.181-198, 2024, Methods and Protocols in Food Science, 978-1-0716-3650-3. ⟨10.1007/978-1-0716-3650-3_13⟩ |
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Perception and Representation: Sorting Task and Projective MappingConsumer 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⟩ |
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Chapter 11. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continuesSensory Analysis for the Development of Meat Products, Elsevier, pp.181-196, 2022, 9780128228326. ⟨10.1016/B978-0-12-822832-6.00013-8⟩ |
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Rice cooking and sensory qualityRice Chemistry and Technology, AACC International Press, pp.385-426, 2019, 978-0-12-811508-4. ⟨10.1016/b978-0-12-811508-4.00012-5⟩ |
Méthodes descriptives alternativesCarlos 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) |
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Chapter 5 - Using Ethnography in Consumer ResearchMethods in Consumer Research, Volume 1 - New Approaches to Classic Methods, 1ère ed., Elsevier, pp.103-123, 2018, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-102089-0. ⟨10.1016/B978-0-08-102089-0.00005-4⟩ |
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Chapter 15 - Projective Mapping and Sorting TasksDescriptive Analysis in Sensory Evaluation, John Wiley & Sons Ltd., pp.535-559, 2018, 9780470671399. ⟨10.1002/9781118991657.ch15⟩ |
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Similarity mehodsDescriptive Analysis in Sensory Evaluation, Wiley-Blackwell, p. 535, 2018, 978-0-470-67139-9 |
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Sensory evaluation-profiling and preferencesThe Craft and Science of Coffee, Elsevier Academic Press Inc., 556 p., 2017, 978-0-12-803558-0 978-0-12-803520-7. ⟨10.1016/B978-0-12-803520-7.00018-9⟩ |
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Chapter 18 - Sensory Evaluation—Profiling and PreferencesThe Craft and Science of Coffee, Elsevier, pp.419-456, 2017, 978-0-12-803520-7 |
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Mechanisms involved in the control of feeding behavior in relation to food flavorFlavor: from food to behaviors, wellbeing and health, 299, Elsevier Ltd, 460 p., 2016, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-100300-8. ⟨10.1016/B978-0-08-100295-7.00011-6⟩ |
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Wine Quality Perception: A Sensory Point of ViewVictoria Moreno-Arribas; Begoña Bartolomé Suáldea. Wine Safety, Consumer Preference, and Human Health, Chapitre 6, Springer International Publishing, 2016, 978-3-319-24514-0. ⟨10.1007/978-3-319-24514-0_6⟩ |
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Free sorting taskNovel Techniques in Sensory Characterization and Consumer Profiling, CRC Press, 2014, 978-1-4665-6630-9. ⟨10.1201/b16853-9⟩ |
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Sensory attributes of Rioja red wines and their relationship with quality perceptionWine Active Compounds: Abstracts : International Conference WAC 2014, 26-28 March 2014, Beaune, France : Abstracts, Office International de la Vigne et du Vin (OIV), 2014, Wine Active Compounds: Abstracts : International Conference WAC 2014, 26-28 March 2014, Beaune, France : Abstracts |
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Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red winesWine: Phenolic composition, classification and health benefits (ISBN 978-1-63321-048-6), Chapter 8, Nova Science Publishers, 356 p., 2014, Food and Beverage Consumption and Health |
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Spécificité des réceptions et descriptions sensorielles : approche du consommateurVignes, vins : jeux et enjeux de la diversité, Centre Georges Chevrier, 344 p., 2012, 978-2-918173-12-0 |
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How can we communicate sensory characteristics of food in different languages and cultures? The case study of cooked riseProceedings of SPISE 2012, Vietnam National University & HoChiMinh City Publishing House, 2012 |
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Chapter 7 - Sensory interactions in wine: effect of nonvolatile molecules on wine aroma and volatiles on Taste/Astringency perceptionThe Sense of Taste, Nova Science Publishers, Inc., 2012, 978-2-61209-748-0 |
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Le goût du vin : sciences et sensorialitéDes hommes et du vin : le vin patrimoine et marqueur d'identité culturelle : actes des 4es Rencontres du Clos-Vougeot, 2010, Centre Georges Chevrier, 2011 |
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La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatileVino e territorio, Tipicita del vino e gusti del consumatore, FrancoAngeli, pp.73-80, 2010 |
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DISTATIS: the analysis of multiple distance matricesN.J. Salkind. Encyclopedia of Measurement and Statistics, Sage, 2006 |
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Taste-odour interactions in sweet taste perceptionSpillane. Optimising sweet taste in foods, Woodhead publishing Limited, 2006 |
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Taste-odour interactions in sweet taste perceptionOptimising sweet taste in foods, CRC Press, pp.66-81, 2006 |
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Testing odor memory : incidental versus intentional learning, implicit versus explicit memoryOlfaction, taste, and cognition, Cambridge University Press, 2002, 0-521-79058-1 |
Inter-individual differences in wine tasting: the case of dimethylsufideSPISE 2018: The sixth international symposium in Sensory Evaluation, Sep 2018, Athens, Greece |
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Key drivers of wine appreciation and consumption: A cognitive perspectiveInternational Congress on Grapevine and Wine Sciences, Nov 2018, La Rioja, Spain. 1 p |
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Does familiarity affect French and South African shiraz experts’ perception and communication on shiraz wines?4. Wine Active Compounds international conference, Mar 2017, Beaune, France |
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Wine discrimination in early-blind individuals39. annual meeting - association for chemoreception sciences (AChemS), Apr 2017, Bonita Springs, France. pp.1 |
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Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrientsSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam |
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Novel contribution to the study of mouth-feel properties in winesMacromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland |
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Novel contribution to the study of mouth-feel properties in winesMacromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland |
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Developing sustainable food: the role of consumer liking in optimization of pea yogurtSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam |
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Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France |
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Chemosensory approach for understanding the green, aggressive and hard character of red wines67. ASEV National Conference, Jun 2016, Monterey, United States |
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How to measure the drinking experience of beer to drive new product developmentSPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam |
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Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrientsSPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam |
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Modulation of bitterness by aroma: cross modal interactions in red wineSeventh European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France |
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Vineyards and grape varieties: What is going on in wine professional and consumer minds?11th International Terroir Congress 2016, Southern Oregon University, Jul 2016, Corvallis, United States |
From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer tasteSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam |
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How to measure the drinking experience of beer to drive new product developmentSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. 126 p |
Modulation of bitterness by aroma: cross modal interactions in red wine7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France |
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Cross-cultural differences in consumer quality perception of rice4. international symposium: From sensory to quality, What can sensory evaluation bring to quality control?, Jul 2014, Ho Chi Minh City, Vietnam. 132 p |
Cross-cultural differences in consumer quality perception of riceSPISE Proceedings. From sensory to quality, What can sensory evaluation bring to quality control ?, Jul 2014, Ho Chi Minh City, Vietnam. pp.71-78 |
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The evocative notion of minerality in wine: Sensorial reality or smart marketing3. International conference Wine Active Compounds 2014, Université de Bourgogne (UB). Dijon, FRA. Office International de la Vigne et du Vin (OIV)., Mar 2014, Beaune, France |
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Variation des comportements et des perceptions des consommateurs face à un même produit : étude de cas9.congrès international Goût nutrition santé, 2014, Dijon, France |
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Relationship between the non-volatile composition and the in-mouth quality in red winesWine Active Compounds 2014 International Conference, Mar 2014, Beaune, France. 1 p |
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Screening of lactic acid bacteria for fermentation of a mix of cow and pea proteinVitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p |
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Wine and touch: preliminary data6. franco-norwegian philosophy of Wine seminar, 2013, Paris, France |
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Bilingual panels: a tool to evaluate the role of language in descriptive tasks10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p |
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The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approachEUROFOODCHEM XVII, May 2013, Istanbul, Turkey |
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Paradox between malnutrition and nutritional richness of foods in Madagascar: the example of Moringa oleifera8th International congress Taste, Nutrition, Health, Mar 2013, Dijon, France. 1 p |
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The sensory drivers of wine quality and the sensoactive chemicals behind it: a sensometabolomic approach17. EuroFoodChem, May 2013, Istanbul, Turkey |
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Perceived minerality of white wines by wine experts: Sensory versus declarative approaches10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p |
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Question on ipm: A case study on lemon juiceSPISE 2012: Taste and think, Jul 2012, Ho Chi Minh City, Vietnam. 147 p |
Cultural influences on the beliefs about nutritional value of ricethe 5. european conference on Sensory and consumer research, Sep 2012, Bern, Switzerland. 1 p |
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I see therefore I drink" - Contextual interactions between beers, packaging and pictures in an immersive bar5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland |
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Question on ipm: A case study on lemon juiceSPISE 2012 - 3rd International Symposium: Integration Sensory Evaluation into Product Development: an Asian Perspective, Jul 2012, Ho Chi Minh City, Vietnam |
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Putting wines into words: A great challenge for wine tastersWINETECH & DVO, 2012, Stellenbosch, South Africa |
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Integrating sensory evaluation into product development: An asian perspective3. symposium international, 2012, Ho Chi Minh, Vietnam |
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Food choice factors in developing countries: The case of Madagascar5th European Conference on Sensory and Consumer Research, Sep 2012, Bern, Switzerland |
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Bordeaux/Bourgogne: differences in categorization and description of vins de garde?Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France |
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One dish - three cooking devices: A naturalistic setting to identify drivers of consumers' choice9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p |
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A comparison of wine drinking behaviours in young adults in the UK and France6. International conference of the Academy of wine business research (AWBR), Jun 2011, Bordeaux, France. 1 p |
How does culture affects the belief on rice cooking? Cross cultural study among Korea, Japan, Thailand and France9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p |
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Sensory evaluation and wine perception3. international symposium on Tropical wine, 2011, Chiang Mai, Thailand |
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Wine expertise and languageLondon philosophy institute symposium "expertise and wines", 2011, Paris, France |
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Cross-cultural comparison of sensory profiles and consumer liking or various tea products with different degree of fermentation9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p |
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Are wine categories convex? A preliminary study on white and red wine categoriesWine Active Compounds 2011 International Conference, Mar 2011, Beaune, France. 1 p |
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Remote difference tests through the Internet arount the world: Sensodist in France, Italy, Madagascar & Vietnam9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada |
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Can we speak of food-related thoughts inhibition in obesity and restraint eating?9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p |
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Are wine categories convex? A preliminary study on white and red wine categoriesProceedings of the WAC2011 International Conference, Mar 2011, Beaune, France. 362 p |
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Wine quality: A sensory point of viewOeno2011, Jun 2011, Bordeaux, France |
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Are wine categories convex? A preliminary study on white and red wine categoriesWine Active Compounds 2008 International Conference, Mar 2011, Beaune, France |
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An exploratory study to investigate emotion elicited by immersive ambiances9. Pangborn sensory science symposium, Sep 2011, Toronto, Canada. 1 p |
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Explicit memory for high and low caloric food words in obese dieters and normal weight females.EABCT-2010, XL Congress of European Association for Behavioural & Cognitive Therapies., Oct 2010, Milan, Italy |
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Wine language: Speaking the unspeakableWine between Science and Aesthetics, May 2010, Bergen, Norway |
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Le goût du vin : sciences et sensorialité4e rencontres du clos Vougeot. Des hommes et du vin : le vin patrimoine et marqueur d'identité culturelle, Oct 2010, Morey-saint-Denis, France |
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Sensory space of typical Chardonnay wines and its relation to volatile compositionThe 21. Entretiens Lallemand “Sensory development of cool-climate varietals during wine fermentation”, Apr 2009, Geisenheim, United Kingdom |
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Integration of cognitive science in sensory evaluationFood Innovation Asia Conference 2009. The International Food Conference, Jun 2009, Bangkok, Thailand |
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Différences culturelles en perception, description et appréciation des aliments : comparaison entre les consommateurs français et vietnamiens sur les yaourts aux sojas15e Forum des Jeunes Chercheurs, Jun 2009, Dijon, France |
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Sensory space of typical Chardonnay wines and its relation to volatile composition8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 23 p |
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Food habit and taste perception: a North and South Vietnam comparative study.ECRO 2009, Sep 2009, Cagliari, Italy |
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Cross cultural aspect of wine representation and wine tastingThe 2nd Franco-Norwegian Philosophy of Wine Seminar, Nov 2009, Paris, France |
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Drinking beer in consonant and dissonant contexts: an experimentThe 16th Congress Oenometrics, May 2009, Namur, Belgium |
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Fonctions psychobiologiques et éducabilité de l'olfactionHandicap et sensorialité: olfaction, mémoire et apprentissages, Jan 2009, France |
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Using Questionnaire to Study the New Culture of Wine in Vietnam; Comparaison Versus France.European Association of wine economics, May 2008, France |
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Science et rite de dégustation du vinVignes et Vins au Vietnam: Potentialités et Avenir, Jun 2008, Hanoi, Vietnam |
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Construction de l'image olfactive propre à la typicité des vins issus du cépage Chardonnay et ses liens avec la composition en composés volatilsSimposio Internazionale : Tipicita del Vino e Preferenze del Consumatore. Esperienze a confronto, Oct 2008, Casteggio, Pavia, Italie |
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Sensory properties of a set of commercial spanish monovarietal young white wines. A study using sorting task. Lists of terms and frequency of citation.Conférence Internationale WAC 2008, Mar 2008, Beaune, France |
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Carbon dioxide in effervescent wines: influence on descriptive analysis, discrimination and consumer likingProceedings of the WAC2008 International Conference, Mar 2008, Beaune, France |
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Perception du vin dans la culture vietnamienne : une comparaison interculturelle6èmes Journées du SENSOLIER, Oct 2008, Paris, France |
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Le rôle des émotions et de la familiarité dans la mémorabilité des parfumsOdeurs et Emotions, May 2007, Dijon, France |
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Impact of training on strategies to realize a beer sorting task: behavioral and verbal assessmentsSpise 2007, 2007, Ho chi minh, Vietnam |
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Comment perçoit-on le vin dans un pays nouveau consommateur en référence à un pays ayant une tradition vinicole: Vietnam versus FranceForum des Jeunes Chercheurs, Jun 2007, Dijon, France |
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How to describe the "handle" of fabrics? A focus on Grainy, Harsh, Rough and Raspy perceptionsSPISE 2007, Jul 2007, Hochiminh, Vietnam |
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Vins issus du cépage Chardonnay : espaces sensoriel et aromatique8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. pp.751-753 |
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Un modèle prédisposé d'induction de l'apprentissage chez le jeune mammifère: analyses éthologiques, neurophysiologiques et computationnellesColloque de l'ACI Neurosciences Intégratives et Computationnelles, Jun 2007, Paris, France |
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Vin et expertise: le rôle du cépage dans l'organisation des connaissancesLes expertises sensorielles: nature et acquisition, 2006, Paris, France |
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Why do some people dislike cheese ? The effect of culture on consumer food perception and preferenceProceedings of the first Chinese sensory evaluation conference, 2006, Hangzou, China |
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Experts ad novices olfactory categorizations in wine: differences and similitariesinconnu., 2006, pp.E104 |
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Typicality of varietal wine aromas: Chardonnays vs. Melon de BourgogneBacchus in Bourgogne International Wine Conference, Nov 2005, Dijon, France |
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Expertise and typicality: what makes a chardonnay wine a chardonnay45ème Annual Meeting of the Psychonomic Society, 2004, Minneapolis, United States |
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Culture and odor categorization : agreement between cultures depends upon the odors5. Rose Marie Pangborn Sensory Science Symposium, Jul 2003, Boston, United States |
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Old Rules, New Drinkers: How does the New Generation of Wine Drinkers Conceptualise Old and New World Wines?11th European Conference on Sensory and Consumer Research, Sep 2024, Dublin, Ireland. |
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The Hidden Sides of Sourness Perception: Is Acid just a Basic Taste?11. European Conference on Sensory and Consumer Research: A Sense of Global Culture (EuroSense 2024), Sep 2024, Dublin, Ireland. |
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The crispy cricket - Attitudes and tradition in insect consumption15. Pangborn Sensory Science Symposium, Aug 2023, Nantes, France. , 2023 |
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Wines for tomorrow: what is the potential consumer acceptability?15. Pangborn Sensory Science Symposium, Aug 2023, Nantes, France. , 2023 |
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IDOSUSCON: IDentifying and understanding Obstacles to SUStainable food CONsumption with meat substitutes as a case studyEuroSense 2022: 10. European Conference on Sensory and Consumer Research, Sep 2022, Turku, Finland. , 2022 |
Food for women, food for man: Exploring the role of food gender stereotype on the liking, description and sensory acceptance13th Pangborn Sensory Science Symposium, Jul 2019, Edinburgh, United Kingdom |
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Combining polarized sensory positionning and pivot profile© : what can we expect for wines ?13th Pangborn Sensory Science Symposium, Jul 2019, Edinburgh, United Kingdom |
Structure, content and collective anchorage of social representations: Disclosing the imaginary around wines from traditional and non-traditional wine countriesSLACA 2019 - 13e Symposium latino-américain sur les sciences alimentaires, Nov 2019, Campinas, Brazil |
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Check-all-that apply (cata), rate-all-that apply (rata) and napping® as tools for discriminating reductive off-odors in wines4. Wine Active Compounds international conference, Mar 2017, Beaune, France. Proceedings of the 4. Wine Active Compounds (WAC) international conference. ⟨10.13140/RG.2.2.29974.75841⟩ |
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Do spices have the same odor on the other side of world ? effect of culture on spice odor perceptionSPISE - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam |
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Do spices have the same odor on the other side of world? Effect of culture on spice odor perceptionSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. 1 p., 2016 |
Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodologyMacromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland. 1 p., 2016 |
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Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodologyMacromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland |
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Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception?11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p., 2015 |
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Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception ?11th Pangborn Sensory Science Symposium, Aug 2015, Gothenburg, Switzerland |
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Sensory attributes of Rioja red wines and their relationship with quality perception of consumersInternational Conference Series on Wine Active Compounds (WAC2014), Mar 2014, Beaune, France. 2014 |
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Sensory acceptability of cassava snacks nutritionally enriched on Moringa oleifera leaf powder among children from low-income households in MadagascarVitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. , 1 p., 2014 |
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Understanding intrinsic quality assessment of red wines by experts6th European Conference on Sensory and Consumer Research, Sep 2014, Copenhague, Denmark |
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Understanding intrinsic quality assessment of red wines by experts6. european conference on sensory and consumer research (eurosense), Sep 2014, Copenhague, Denmark. , 1 p., 2014 |
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Food choice factors in developing countries: The case of Madagascar5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland. , 1 p., 2012 |
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Identifying drivers of consumers' choice to develop new cooking devicesSPISE 2012: Taste and think, Jul 2012, Ho Chi Minh City, Vietnam. , 164 p., 2012, Proceedings of SPISE 2012 |
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Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile5. european conference on Sensory and consumer research: a sense of innovation, Sep 2012, Bern, Switzerland. , 1 p., 2012 |
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Perfume memorability: The role of emotions and familiarity8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. pp.P1 .2.15, 2009, Book of abstracts |
Sensodist: Remote differences tests through internet8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. pp.P2.3.23, 2009, Book of abstracts |
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Time stability of Chardonnay wines sensory space30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hungary |
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Intemporalité de l’espace sensoriel propre aux vins issus du cépage Chardonnay30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hongrie |
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Chardonnay wines: Sensory and Physico-chemical spaces8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. 2007 |
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Physico-Chemical investigations related to the odor quality of Chardonnay wines7. Pangborn sensory science symposium, Aug 2007, Minneapolis, United States |
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Arôme du vin : de la physico-chimie des composés clés à la perception et aux représentationsJournée d'animation scientifique de l'Institut Federateur de Recherche n°92, Jun 2006, Dijon, France |
Experimental design and analysis for psychologyOxford University Press, 560 p., 2009, 978-0199299881 |
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Mathématiques pour les sciences cognitives : avec des applications aux réseaux de neurones, au traitement du signal, à l'imagerie cérébrale et à la statistiquePresse Universitaire de France, 368 p., 2006, 9782706112913 |
La valise du chercheur2021 |
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Championnat du monde des œufs en meurette2021 |
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VIVO! "Le Goût du Nouveau Monde" : conférences gourmandes du CSGA au Musée Magnin2018, 2 p |
Conférences Gourmandes : le Goût du Nouveau Monde, Dijon (France)2018 |
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Understanding quality and choice2016 |
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The role of emotions in the memory of products: The case of perfume2016 |
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The variation of consumer behaviours and perceptions concerning the same product: a case study by an expert2014 |
Congrès Spise 20072007 |