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Gaëlle Arvisenet
86
Documents
Researcher identifiers
gaelle-arvisenet
- IdRef : 060739533
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0000-0001-7994-5610
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A new front-of-pack environmental label triggers more environmentally friendly choices: a randomized controlled trial in a virtual reality supermarketISBNPA 2022: 21. meeting of the International Society of Behavioral Nutrition and Physical Activity, ISBNPA, May 2022, Phoenix, Arizona, United States
Conference papers
hal-03738656v1
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Reducing the environmental impact of consumers' food choices: what is the effectiveness of a cross-category environmental label?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
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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 ?Les 3e Rencontres Francophones sur les Légumineuses (RFL3), Feb 2021, Angers, France
Conference papers
hal-03179762v1
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Les protéines végétales vues par le consommateur : quelles représentations ?Séminaire GO PROTEINS Bourgogne Franche-Comté, Chambre d'agriculture de Bourgogne Franche-Comté, Dec 2021, Dijon, France
Conference papers
hal-03544510v1
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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?14. Pangborn sensory science symposium, Aug 2021, Virtual meeting, France
Conference papers
hal-03788363v1
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Les consommateurs français et les professionnels ont-ils les mêmes représentations sociales des légumes secs ?Conférence/débat : Les recherches en région Bourgogne Franche-Comté sur la transition, AgroSup Dijon; INRAE, Nov 2020, Dijon, France
Conference papers
hal-03248623v1
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Représentations sur les légumineuses chez les consommateurs français et les professionnels de la filière. Evaluation des freins à la consommation et perspectives de réappropriationPlace des produits animaux et végétaux dans l'alimentation : approches interdisciplinaires pour mieux innover, Sep 2018, n.p., France
Conference papers
hal-03666604v1
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"Ce que je dis n'est pas nécessairement ce que je fais" : consommation des légumes secs par les adultes français2. 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
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What I say is not necessary what I do: pulses consumption in French adults8. european conference on sensory and consumer research (eurosense), May 2018, Verona, Italy
Conference papers
hal-02789101v1
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Physico-chemical and perceptual origins of taste-aroma interaction7. european conference on sensory and consumer research (eurosense), Sep 2016, Dijon, France
Conference papers
hal-03658301v1
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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
Conference papers
hal-02176519v1
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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
Conference papers
hal-02795061v1
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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
Conference papers
hal-01123264v1
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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
Conference papers
hal-00865877v1
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Advances in the understanding of the chemical reactions responsible for bread flavour quality6th 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
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Assessment of ciders typicality characterisation through odorant volatile compounds12th International Weurman Flavour Research Symposium - Expression of Multidisciplinary Flavour Science, Jul 2008, Interlaken, Switzerland
Conference papers
hal-01943395v1
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Effect of flour, fiber, and phytase on volatile extract composition ans sensory perception of breadProceedings of the 12th Weurman Symposium Interlaken, 2008, Interlaken, Switzerland. pp.169-172
Conference papers
hal-02274324v1
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Image texture analysis of apples broken down in a mastication simulator prototype13th World Congress of Food Science & Technology, Sep 2006, Nantes, France
Conference papers
hal-02274405v1
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Physicochemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices10. Weurman flavour research symposium, Jun 2003, Beaune, France
Conference papers
hal-02762730v1
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Physico-chemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices10th Weurman Flavour Research Symposium, Oct 2002, Beaune, France. pp.51-54
Conference papers
hal-02274546v1
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Bread aromaStanley P. Cauvain. Breadmaking. Improving Quality. Third edition, Elsevier, 832 p., 2020, Woodhead Publishing Series in Food Science, Technology and Nutrition, 978-0-08-102519-2
Book sections
hal-02788380v1
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Tests descriptifs traditionnelsCarlos 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
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Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicalityFlavour 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
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Evaluation of the impact of different odor notes on typicality of caramel aroma by recombination studiesCurrent Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2
Book sections
hal-01182850v1
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Bread aromaBreadmaking. Improving Quality. Second edition, 2012
Book sections
hal-02054008v1
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Chapitre 2 - Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid FoodsInformatics in oral medicine: Advanced techniques in clinical and diagnostics technologies, IGI Global, pp.1-16, 2010, 9781605667331
Book sections
hal-02195519v1
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Role of mastication on the release of apple volatile compounds in a model mouth systemFlavour Science : Recent Advances and Trends, 43, pp.465-468, 2006, 978-0-444-52742-4
Book sections
hal-02274543v1
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La valise du chercheur : les légumes secs autour du monde. La Nuit européenne des chercheurs2021
Other publications
hal-03710304v1
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Protéines végétales, ces mal-aimées2019, 1 p
Other publications
hal-02787642v1
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Les légumes secs. Bien les connaître pour les mettre dans son assiette. Rapport de synthèse sur la thèse de Juliana Melendrez-Ruiz[Rapport de recherche] Inrae. 2022
Reports
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