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Gaëlle Arvisenet

Professor
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Publications

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Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components

Valentin Drigon , Lena Nicolle , Fanny Guyomarc'H , Valérie Gagnaire , Gaëlle Arvisenet
International Journal of Gastronomy and Food Science, 2023, 32, pp.100725. ⟨10.1016/j.ijgfs.2023.100725⟩
Journal articles hal-04083224v1
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Traffic-light front-of-pack environmental labelling across food categories triggers more environmentally friendly food choices: a randomised controlled trial in virtual reality supermarket

Laura Arrazat , Stephanie Chambaron , Gaëlle Arvisenet , Isabelle Goisbault , Jean-Christophe Charrier
International Journal of Behavioral Nutrition and Physical Activity, 2023, 20 (1), pp.7. ⟨10.1186/s12966-023-01410-8⟩
Journal articles hal-03982253v1
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Consumer Attitudes toward Pulses: Measuring the Implicit

Juliana Melendrez-Ruiz , Gaëlle Arvisenet , Marie Dubot , Laurence Dujourdy , Stéphanie Chambaron
Nutrients, 2023, 15 (11), pp.2608. ⟨10.3390/nu15112608⟩
Journal articles hal-04117034v1
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European consumers’ beliefs about the main pillars of the sustainability: a comparison between wild and farmed fish

Laura López-Mas , Anna Claret , Gaëlle Arvisenet , Roser Romero del Castillo , Zein Kallas
Aquaculture International, 2023, ⟨10.1007/s10499-023-01070-2⟩
Journal articles hal-03999364v1
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“You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarket?

Juliana Melendrez-Ruiz , Laurence Dujourdy , Isabelle Goisbault , Jean-Christophe Charrier , Kevin Pagnat
Food Quality and Preference, 2022, 98, pp.104510. ⟨10.1016/j.foodqual.2021.104510⟩
Journal articles hal-03525978v1

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods.

Paula Varela , Gaëlle Arvisenet , Antje Gonera , Kristine Myhrer , Viridiana Fifi
Appetite, 2022, 169, pp.105793. ⟨10.1016/j.appet.2021.105793⟩
Journal articles hal-03426927v1
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Using CATA tests to capture consumers’ mental representations elicited by images of pulse-based food products with different levels of processing

Juliana Melendrez-Ruiz , Stephanie Chambaron , Erick Saldaña , Sandrine Monnery-Patris , Gaëlle Arvisenet
Appetite, 2022, 170, pp.105887. ⟨10.1016/j.appet.2021.105887⟩
Journal articles hal-03513882v1
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How protein containing foods are represented in memory? A categorization study

Sylvie Chollet , Coraline Sénécal , Laura Woelki , Adeline Cortesi , Viridiana Fifi
Food Quality and Preference, 2022, 96, pp.104381. ⟨10.1016/j.foodqual.2021.104381⟩
Journal articles hal-03349648v1
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Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses

Juliana Melendrez-Ruiz , Anna Claret , Stephanie Chambaron , Gaëlle Arvisenet , Luis Guerrero
Food Quality and Preference, 2021, 92, pp.104188. ⟨10.1016/j.foodqual.2021.104188⟩
Journal articles hal-03144340v1
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Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Fanny Guyomarc'H , Gaëlle Arvisenet , Said Bouhallab , Fanny Canon , Stéphanie-Marie Deutsch
Trends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩
Journal articles hal-03099687v1

An exploratory study combining eye-tracking and virtual reality: Are pulses good “eye-catchers” in virtual supermarket shelves?

Juliana Melendrez-Ruiz , Isabelle Goisbault , Jean-Christophe Charrier , Kevin Pagnat , Laurence Dujourdy
Frontiers in Virtual Reality, 2021, 2, pp.1-12. ⟨10.3389/frvir.2021.655273⟩
Journal articles hal-03299093v1
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Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals?

Juliana Melendrez-Ruiz , Gaëlle Arvisenet , Vincent Laugel , Stephanie Chambaron , Sandrine Monnery-Patris
Foods, 2020, 9 (2), pp.147. ⟨10.3390/foods9020147⟩
Journal articles hal-02499438v1
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French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches

Juliana Melendrez Ruiz , Quentin Buatois , Stephanie Chambaron , Sandrine Monnery-Patris , Gaëlle Arvisenet
Appetite, 2019, 141 (1), pp.1-12. ⟨10.1016/j.appet.2019.06.003⟩
Journal articles hal-02164325v1

Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

Gaëlle Arvisenet , Jordi Ballester , Charfedinne Ayed , Etienne Semon Sémon , Isabelle Andriot
Food Quality and Preference, 2019, 71 (January 2019), pp.172-180. ⟨10.1016/j.foodqual.2018.07.001⟩
Journal articles hal-02194783v1
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A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach

Juliana Melendrez Ruiz , Stephanie Chambaron , Quentin Buatois , Sandrine Monnery-Patris , Gaëlle Arvisenet
Food Research International, 2019, 123, pp.790-800. ⟨10.1016/j.foodres.2019.06.004⟩
Journal articles hal-02153108v1
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Peer-Reviewed Literature on Grain Legume Species in the WoS (1980–2018): A Comparative Analysis of Soybean and Pulses

Marie-Benoît Magrini , Guillaume Cabanac , Matteo Lascialfari , Gaël Plumecocq , Marie-Josèphe Amiot
Sustainability, 2019, 11 (23), pp.6833. ⟨10.3390/su11236833⟩
Journal articles hal-02416411v1

Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma

Etienne Semon , Gaëlle Arvisenet , Elisabeth Guichard , Jean-Luc Le Quéré
Journal of Mass Spectrometry, 2018, 53 (1), pp.65 - 77. ⟨10.1002/jms.4036⟩
Journal articles hal-01708361v1

Taste-aroma interaction in model wines: Effect of training and expertise

Gaëlle Arvisenet , Elisabeth Guichard , Jordi Ballester
Food Quality and Preference, 2016, 52, pp.211 - 221. ⟨10.1016/j.foodqual.2016.05.001⟩
Journal articles hal-01384642v1

How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer test

Vonimihaingo Ramaroson Rakotosamimanana , Dominique Valentin , Gaëlle Arvisenet
Appetite, 2015, 95, pp.533-543. ⟨10.1016/j.appet.2015.08.011⟩
Journal articles hal-01230150v1

Emballage bois et contact alimentaire. Nature du bois et humidité, deux facteurs influençant la migration de composés du bois vers l’aliment

Gaëlle Arvisenet , Florence Aviat
Industries Alimentaires et Agricoles, 2015, pp.25-27
Journal articles hal-02633940v1

Role of languages in consumers' food description: contrasting malagasy and french descriptors of [i]Moringa oleifera[/i] leaf powder

Vonimihaingo Ramaroson , Gaëlle Arvisenet , Dominique Valentin
Journal of Sensory Studies, 2015, 30 (3), pp.181-194. ⟨10.1111/joss.12147⟩
Journal articles hal-01212571v1

Influence of cider-making process parameters on the odourant volatile composition of hard ciders

Angélique Villière , Gaëlle Arvisenet , Remi Bauduin , Jean-Michel Le Quéré , Thierry Serot
Journal of the Institute of Brewing, 2015, 121 (1), pp.95 - 105. ⟨10.1002/jib.197⟩
Journal articles hal-01938604v1

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

Laurianne Paravisini , Chantal Septier , Cédric Moretton , Henri Nigay , Gaëlle Arvisenet
Food Research International, 2014, 57, pp.79-88. ⟨10.1016/j.foodres.2014.01.009⟩
Journal articles hal-01216257v1

Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in Madagascar

Vonimihaingo Ramaroson , Gaëlle Arvisenet , Dominique Valentin
Appetite, 2014, 81, pp.67-75. ⟨10.1016/j.appet.2014.05.032⟩
Journal articles hal-01211997v1

The ‘Mouth to Nose Merging System’: A novel approach to study the impact of odour on other sensory perceptions

Mathilde Charles , Pauline Poinot , Florence Texier , Gaëlle Arvisenet , Evelyne Vigneau
Food Quality and Preference, 2013, 28 (1), pp.264-270. ⟨10.1016/j.foodqual.2012.10.003⟩
Journal articles hal-01184516v1
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How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Pauline Poinot , Gaëlle Arvisenet , Jérôme Ledauphin , Jean-Luc Gaillard , Carole Prost
Food Quality and Preference, 2013, 28 (1), pp.304-316. ⟨10.1016/j.foodqual.2012.10.007⟩
Journal articles hal-01184832v1

Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC × GC–TOF-MS

Angélique Villière , Gaëlle Arvisenet , Laurent Lethuaut , Carole Prost , Thierry Sérot
Food Chemistry, 2012, 131 (4), pp.1561-1568. ⟨10.1016/j.foodchem.2011.10.008⟩
Journal articles hal-01184519v1

Use of sense masking to study sensory modalities singly: Interest for the understanding of apple in-mouth perception

Pauline Poinot , Gaëlle Arvisenet , Florence Texier , Laurent Lethuaut , Emira Mehinagic
Food Quality and Preference, 2011, 22 (6), pp.573-580. ⟨10.1016/j.foodqual.2011.03.013⟩
Journal articles hal-01183011v1

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

Pauline Poinot , Gaëlle Arvisenet , Joëlle Grua-Priol , Catherine Fillonneau , Alain Le Bail
Food Chemistry, 2010, 119 (4), pp.1474-1484. ⟨10.1016/j.foodchem.2009.09.029⟩
Journal articles hal-01179558v1

Use of an artificial mouth to study bread aroma

Pauline Poinot , Gaëlle Arvisenet , Joëlle Grua-Priol , Catherine Fillonneau , Carole Prost
Food Research International, 2009, 42 (5-6), pp.717-726. ⟨10.1016/j.foodres.2009.02.020⟩
Journal articles hal-02194797v1

Influence of formulation and process on the aromatic profile and physical characteristics of bread

Pauline Poinot , Gaëlle Arvisenet , Joëlle Grua-Priol , Dorothée Colas , Catherine Fillonneau
Journal of Cereal Science, 2008, 48 (3), pp.686-697. ⟨10.1016/j.jcs.2008.03.002⟩
Journal articles hal-02194806v1

Relationship between texture and pectin composition of two apple cultivars during storage

Ludivine Billy , Emira Mehinagic , Gaëlle Royer , Catherine M.G.C. Renard , Gaëlle Arvisenet
Postharvest Biology and Technology, 2008, 47 (3), pp.315-324. ⟨10.1016/j.postharvbio.2007.07.011⟩
Journal articles hal-02194860v1

Effect of Apple Particle State on the Release of Volatile Compounds in a New Artificial Mouth Device

Gaëlle Arvisenet , Ludivine Billy , Pauline Poinot , Évelyne Vigneau , Dominique Bertrand
Journal of Agricultural and Food Chemistry, 2008, 56 (9), pp.3245-3253. ⟨10.1021/jf073145z⟩
Journal articles hal-02194844v1

Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

Pauline Poinot , Joëlle Grua-Priol , Gaëlle Arvisenet , Cécile Rannou , Alain Le-Bail
Food Research International, 2007, 40 (9), pp.1170 - 1184. ⟨10.1016/j.foodres.2007.06.011⟩
Journal articles hal-01938237v1

Influence of flavoring on the viscoelastic properties of starch gels during gelation and long-time retrogradation

Jean-Michel Reparet , F. Moine , Gaëlle Arvisenet , Patricia Le Bail , Nathalie Cayot
Journal of Texture Studies, 2006, 37 (5), pp.459-475. ⟨10.1111/j.1745-4603.2006.00063.x⟩
Journal articles hal-02194966v1

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Gaëlle Arvisenet , Andrée Voilley , Nathalie Cayot
Journal of Agricultural and Food Chemistry, 2002, 50 (25), pp.7345-7349. ⟨10.1021/jf020532u⟩
Journal articles hal-02194996v1

Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices

Gaëlle Arvisenet , Patricia Le Bail , Andrée Voilley , Nathalie Cayot
Journal of Agricultural and Food Chemistry, 2002, 50, pp.7088-7093
Journal articles hal-02676215v1

Influence of aroma compounds on large deformation properties of starch-based systems during aging

Gaëlle Arvisenet , Nathalie Cayot
Journal of Texture Studies, 2001, 32 (3), pp.185-203. ⟨10.1111/j.1745-4603.2001.tb01043.x⟩
Journal articles hal-02195014v1

Influence of aroma compounds on the mechanical properties of starch-based food systems

Nathalie Cayot , C. Lafarge , Gaëlle Arvisenet , Claude Taisant
Journal of Texture Studies, 2000, 31 (3), pp.297-313. ⟨10.1111/j.1745-4603.2000.tb00292.x⟩
Journal articles hal-02195034v1

Flavouring ratios and partition coefficients for isoamyl acetate in various starch-based food matrices

Nathalie Cayot , Claude Taisant , Gaëlle Arvisenet , Jean-Marie J.-M. Meunier , Andrée Voilley
Sciences des aliments = Food science : an international journal of food science and technology, 2000, 20 (6), pp.561-574. ⟨10.3166/sda.20.561-574⟩
Journal articles hal-02195060v1

« Si je vous dis alimentation durable » : qu’y a-t-il dans l’esprit des consommateurs ?

Oriane Chene , Gaëlle Arvisenet , Laurence Dujourdy , Stephanie Chambaron
Journées francophones de nutrition (JFN), Dec 2023, Marseille, France. pp.JFN-00248
Conference papers hal-04472392v1
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Comment les consommateurs classent les produits alimentaires en fonction de leur degré de transformation et de leur qualité nutritionnelle.

Jessy Youssef , Gaëlle Arvisenet , Stephanie Chambaron
Les Journées Francophones de Nutrition, Dec 2023, Marseille, France
Conference papers hal-04350271v1

Reducing the environmental impact of consumers' food choices: what is the effectiveness of a cross-category environmental label?

Laura Arrazat , Stephanie Chambaron , Gaëlle Arvisenet , Jean-Christophe Charrier , Isabelle Goisbault
46. annual meeting of the British feeding and drinking group (BFDG), Leeds (UK), British Feeding and Drinking Group, Apr 2022, virtual meeting, United Kingdom
Conference papers hal-03729486v1

A new front-of-pack environmental label triggers more environmentally friendly choices: a randomized controlled trial in a virtual reality supermarket

Laura Arrazat , Stephanie Chambaron , Gaëlle Arvisenet , Jean-Christophe Charrier , Isabelle Goisbault
ISBNPA 2022: 21. meeting of the International Society of Behavioral Nutrition and Physical Activity, ISBNPA, May 2022, Phoenix, Arizona, United States
Conference papers hal-03738656v1

Une étude exploratoire en supermarché virtuel pour encourager les consommateurs à choisir des produits alimentaires à base de légumes secs : quel impact de scenarios et de nudges ?

Juliana Melendrez-Ruiz , Isabelle Goisbault , Jean-Christophe Charrier , Kevin Pagnat , Laurence Dujourdy
Les 3e Rencontres Francophones sur les Légumineuses (RFL3), Feb 2021, Angers, France
Conference papers hal-03179762v1

Les protéines végétales vues par le consommateur : quelles représentations ?

Stephanie Chambaron , Juliana Melendrez-Ruiz , Gaëlle Arvisenet
Séminaire GO PROTEINS Bourgogne Franche-Comté, Chambre d'agriculture de Bourgogne Franche-Comté, Dec 2021, Dijon, France
Conference papers hal-03544510v1

“You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarket?

Juliana Melendrez Ruiz , Laurence Dujourdy , Sophie Nicklaus , Isabelle Goisbault , Jean-Christophe Charrier
14. Pangborn sensory science symposium, Aug 2021, Virtual meeting, France
Conference papers hal-03788363v1

Les consommateurs français et les professionnels ont-ils les mêmes représentations sociales des légumes secs ?

Juliana Melendrez-Ruiz , Gaëlle Arvisenet , Vincent Laugel , Stephanie Chambaron , Sandrine Monnery-Patris
Conférence/débat : Les recherches en région Bourgogne Franche-Comté sur la transition, AgroSup Dijon; INRAE, Nov 2020, Dijon, France
Conference papers hal-03248623v1

"Ce que je dis n'est pas nécessairement ce que je fais" : consommation des légumes secs par les adultes français

Juliana Melendrez Ruiz , Stephanie Chambaron , Quentin Buatois , Sandrine Monnery Patris , Gaëlle Arvisenet
2. Rencontres Francophones sur les Légumineuses (RFL2), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD). FRA.; Terres Univia. FRA.; Terres Inovia. FRA.; Institut National de la Recherche Agronomique (INRA). FRA., Oct 2018, Toulouse, France
Conference papers hal-02787733v1

Représentations sur les légumineuses chez les consommateurs français et les professionnels de la filière. Evaluation des freins à la consommation et perspectives de réappropriation

Gaëlle Arvisenet , Quentin Buatois , Juliana Melendrez Ruiz , Vincent Laugel , Sandrine Monnery-Patris
Place des produits animaux et végétaux dans l'alimentation : approches interdisciplinaires pour mieux innover, Sep 2018, n.p., France
Conference papers hal-03666604v1

What I say is not necessary what I do: pulses consumption in French adults

Quentin Buatois , Juliana Melendrez , Stephanie Chambaron , Sandrine Monnery Patris , Gaëlle Arvisenet
8. european conference on sensory and consumer research (eurosense), May 2018, Verona, Italy
Conference papers hal-02789101v1

Physico-chemical and perceptual origins of taste-aroma interaction

Gaëlle Arvisenet , Jordi Ballester , Charfedinne Ayed , Etienne Semon , Isabelle Andriot
7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France
Conference papers hal-03658301v1

Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients

Gaëlle Arvisenet , Vonimihaingo Ramaroson Rakotosamimanana , Dominique Valentin
SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Conference papers hal-02795061v1

Using sensory evaluation to fight malnutrition in Madagascar: formulation of a snack rich in essential nutrients

Gaëlle Arvisenet , Vonimihaingo Ramaroson Rakotosamimanana , Dominique Valentin
SPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Conference papers hal-02176519v1

Bilingual panels: a tool to evaluate the role of language in descriptive tasks

Vonimihaingo Ramaroson , Gaëlle Arvisenet , Dominique Valentin
10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p
Conference papers hal-01123264v1

Paradox between malnutrition and nutritional richness of foods in Madagascar: the example of Moringa oleifera

Vonimihaingo Ramaroson , Gaëlle Arvisenet , Louisette Razanamparany , Dominique Valentin
8th International congress Taste, Nutrition, Health, Mar 2013, Dijon, France. 1 p
Conference papers hal-00865877v1

Advances in the understanding of the chemical reactions responsible for bread flavour quality

Pauline Poinot , Joëlle Grua-Priol , Cécile Rannou , Catherine Fillonneau , Sandra Mézaize
6th International Conference on New Knowledge on chemical reactions during the processing and storage of foods, Chemical Reactions in Food VI, May 2009, Prague, Czech Republic
Conference papers hal-01938464v1

Effect of flour, fiber, and phytase on volatile extract composition ans sensory perception of bread

Pauline Poinot , Joëlle Grua-Priol , Gaëlle Arvisenet , Catherine Fillonneau , Alain Le Bail
Proceedings of the 12th Weurman Symposium Interlaken, 2008, Interlaken, Switzerland. pp.169-172
Conference papers hal-02274324v1
Image document

Assessment of ciders typicality characterisation through odorant volatile compounds

Angélique Villière , Gaëlle Arvisenet , Carole Prost , Thierry Serot
12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, Switzerland
Conference papers hal-01943395v1

Image texture analysis of apples broken down in a mastication simulator prototype

Ludivine Billy , Gaëlle Arvisenet , Pauline Poinot , S. Chevallier , Guy Royer
13th World Congress of Food Science & Technology, Sep 2006, Nantes, France
Conference papers hal-02274405v1

Physicochemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices

Gaëlle Arvisenet , Nathalie Cayot , Andrée Voilley
10. Weurman flavour research symposium, Jun 2003, Beaune, France
Conference papers hal-02762730v1

Physico-chemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices

Gaëlle Arvisenet , Nathalie Cayot , Andrée Voilley
10th Weurman Flavour Research Symposium, Oct 2002, Beaune, France. pp.51-54
Conference papers hal-02274546v1
Image document

« Si je vous dis alimentation durable » : qu’y a-t-il dans l’esprit des consommateurs ?

Oriane Chene , Gaëlle Arvisenet , Laurence Dujourdy , Stephanie Chambaron
Journées francophones de nutrition (JFN), Dec 2023, Marseille, France
Conference poster hal-04338404v2

Effet d'un affichage environnemental sur les choix alimentaires des consommateurs : essai contrôlé randomisé dans un supermarché en réalité virtuelle

Laura Arrazat , Stephanie Chambaron , Gaëlle Arvisenet , Isabelle Goisbault , Sophie Nicklaus
Journées Francophones de Nutrition (JFN 2021), Lille (France), Nov 2021, Visioconférence, France.
Conference poster hal-03476813v1

Evaluating nudging strategies towards pulses: how a virtual setting combining eye-tracking and explicit measures can help to understand consumer behavior?

Juliana Melendrez-Ruiz , Isabelle Goisbault , Jean-Christophe Charrier , Kevin Pagnat , Laurence Dujourdy
9. european conference on sensory and consumer research (eurosense), Dec 2020, Rotterdam, Netherlands.
Conference poster hal-03251650v1

Understanding consumer behavior and evaluating nudge strategies to increase food choice of pulses: how virtual reality combined with eye-tracking and explicit measures can help?

Juliana Melendrez-Ruiz , Isabelle Goisbault , Jean-Christophe Charrier , Kevin Pagnat , Laurence Dujourdy
9. european conference on sensory and consumer research (eurosense), Dec 2020, Rotterdam, Netherlands.
Conference poster hal-03251633v1

Utilización de la prueba CATA para estudiar las representaciones, actitudes y creencias de los consumidores franceses hacia las legumbres, según su nivel de transformación

Juliana Melendrez Ruiz , Stephanie Chambaron , Sandrine Monnery Patris , Gaëlle Arvisenet
3. congreso de la associacion espanola de profesionales de analisis sensorial, Jun 2019, San Sebastian, España. , 1 p., 2019
Conference poster hal-02785898v1
Image document

Dynamiques des connaissances et des innovations dans les sciences alimentaires sur les légumineuses : une analyse mondiale des publications scientifiques

Matteo Lascialfari , Marc Anton , Colette Larre , Christophe Nguyen-The , Valérie Micard
2e Rencontres francophones sur les légumineuses (RFL 2018), Oct 2018, Toulouse, France. pp.0, 2018
Conference poster hal-02191782v1

Les attitudes et représentations des professionnels de l'alimentation envers les légumes secs et leurs perceptions des mangeurs français

Vincent Laugel , Juliana Melendrez Ruiz , Gaëlle Arvisenet , Stephanie Chambaron , Sandrine Monnery Patris
2. Rencontres Francophones sur les Légumineuses (RFL2), Oct 2018, Toulouse, France. , 1 p., 2018
Conference poster hal-02787673v1

Pois, fèverole, lupin, soja pour l’alimentation humaine : quelle place dans la littérature scientifique mondiale ?

Noëmie Simon , Nathalie Roudier , Matteo Lascialfari , Christine Bouley , Marc Anton
2. Rencontres Francophones sur les Légumineuses (RFL2), Sep 2018, Toulouse, France. 2018
Conference poster hal-02154416v1

Sensory acceptability of cassava snacks nutritionally enriched on Moringa oleifera leaf powder among children from low-income households in Madagascar

Vonimihaingo Ramaroson , Dominique Valentin , Gaëlle Arvisenet
Vitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. , 1 p., 2014
Conference poster hal-02800320v1

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
3. european GCxGC symposium, Sep 2013, Nice, France. , 1 p., 2013
Conference poster hal-02810801v1

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
10.wartburg symposium, Flavor chemistry and biology, Apr 2013, Eisenach, Germany. , 1 p., 2013
Conference poster hal-02807661v1

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

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

Assessment of ciders typicality characterisation through odorant volatile compounds

Angélique Villière , Gaëlle Arvisenet , Thierry Sérot , Carole Prost
12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, France
Conference poster hal-01943302v1

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
Conference poster hal-02826786v1

Chapter 16 - Bread aroma

Carole Prost , Pauline Poinot , Gaëlle Arvisenet , Cécile Rannou
Stanley P. Cauvain. Breadmaking. Improving Quality. Third edition, Elsevier, pp.467-515, 2020, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-102519-2. ⟨10.1016/B978-0-08-102519-2.00016-5⟩
Book sections hal-02788380v1

Tests descriptifs traditionnels

Maud Lelièvre-Desmas , Gaëlle Arvisenet
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)
Book sections hal-03695299v1

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
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
Book sections hal-01182868v1

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
Current Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2
Book sections hal-01182850v1

Bread aroma

Carole Prost , Pauline Poinot , Cécile Rannou , Gaëlle Arvisenet
Breadmaking. Improving Quality. Second edition, 2012
Book sections hal-02054008v1

Chapitre 2 - Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods

Gaëlle Arvisenet , Pauline Poinot , Carole Prost
Informatics in oral medicine: Advanced techniques in clinical and diagnostics technologies, IGI Global, pp.1-16, 2010, 9781605667331
Book sections hal-02195519v1

Role of mastication on the release of apple volatile compounds in a model mouth system

Gaëlle Arvisenet , Ludivine Billy , Gaëlle Royer , Carole Prost
Flavour Science : Recent Advances and Trends, 43, pp.465-468, 2006, 978-0-444-52742-4
Book sections hal-02274543v1