|
|
‘PULSE FICTION’: Development of Slightly Processed Pulse-Based Foods and Recipes to Meet the Needs of Consumers and the Agricultural Sector and Improve Food Sustainability
Gaëlle Arvisenet
,
Stéphanie Chambaron
,
Zaira Hernandez‐casiano
,
Hélène Gerard‐simonin
,
Corinne Tanguy
et al.
Article dans une revue
hal-05454974
v1
|
|
|
Sustainable diets: Links between knowledge, motivations and eating practices
Oriane Chene
,
Stephanie Chambaron
,
Gaëlle Arvisenet
,
Laurence Dujourdy
Article dans une revue
hal-05307385
v1
|
|
|
Disentangling consumer perceptions regarding plant-based food processing and formulation: Insights from a French study
Juliana Melendrez-Ruiz
,
Laurence Dujourdy
,
Gaëlle Arvisenet
,
Stéphanie Chambaron
Article dans une revue
hal-05217562
v1
|
|
|
Ultra-processed foods are of poor nutritional quality in French consumers' representations; a categorization study of images of food products without information
Jessy Youssef
,
Stéphanie Chambaron
,
Laurence Dujourdy
,
Gaëlle Arvisenet
Article dans une revue
hal-05099587
v2
|
|
|
“If I say sustainable diet”: What are French consumers’ social representations ?
Oriane Chene
,
Gaëlle Arvisenet
,
Laurence Dujourdy
,
Stéphanie Chambaron
Article dans une revue
hal-04593107
v1
|
|
|
Alternatives végétales aux produits laitiers - Leviers et enjeux pour l’innovation
Gaëlle Arvisenet
,
Valérie Gagnaire
,
Gilles Garric
,
Fanny Guyomarc'H
,
Marielle Harel-Oger
et al.
Techniques de l'Ingénieur, 2024, F 6 060 – 1
Article dans une revue
hal-04721113
v1
|
|
|
Consumer Attitudes toward Pulses: Measuring the Implicit
Juliana Melendrez-Ruiz
,
Gaëlle Arvisenet
,
Marie Dubot
,
Laurence Dujourdy
,
Stéphanie Chambaron
Article dans une revue
hal-04117034
v1
|
|
|
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
et al.
Article dans une revue
hal-03982253
v1
|
|
|
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
Article dans une revue
hal-04083224
v1
|
|
|
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
et al.
Article dans une revue
hal-03999364
v1
|
|
|
How protein containing foods are represented in memory? A categorization study
Sylvie Chollet
,
Coraline Sénécal
,
Laura Woelki
,
Adeline Cortesi
,
Viridiana Fifi
et al.
Article dans une revue
hal-03349648
v1
|
|
|
“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
et al.
Article dans une revue
hal-03525978
v1
|
|
|
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
et al.
Article dans une revue
hal-03426927
v1
|
|
|
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
Article dans une revue
hal-03513882
v1
|
|
|
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
Article dans une revue
hal-03144340
v1
|
|
|
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
et al.
Article dans une revue
(article de synthèse)
hal-03099687
v1
|
|
|
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
et al.
Article dans une revue
hal-03299093
v1
|
|
|
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
Article dans une revue
hal-02499438
v1
|
|
|
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
et al.
Article dans une revue
hal-02416411
v1
|
|
|
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
Article dans une revue
hal-02164325
v1
|
|
|
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 Sémon
,
Isabelle Andriot
et al.
Article dans une revue
hal-02194783
v1
|
|
|
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
Article dans une revue
hal-02153108
v1
|
|
|
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
Article dans une revue
hal-01708361
v1
|
|
|
Taste-aroma interaction in model wines: Effect of training and expertise
Gaëlle Arvisenet
,
Elisabeth Guichard
,
Jordi Ballester
Article dans une revue
istex
hal-01384642
v1
|
|
|
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
Article dans une revue
hal-01938604
v1
|
|
|
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
Article dans une revue
istex
hal-01212571
v1
|
|
|
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
Article dans une revue
hal-02633940
v1
|
|
|
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
Article dans une revue
istex
hal-01230150
v1
|
|
|
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
Article dans une revue
istex
hal-01211997
v1
|
|
|
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
Laurianne Paravisini
,
Chantal Septier
,
Cédric Moretton
,
Henri Nigay
,
Gaëlle Arvisenet
et al.
Article dans une revue
istex
hal-01216257
v1
|
|
|
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
et al.
Article dans une revue
istex
hal-01184516
v1
|
|
|
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
Article dans une revue
(article de synthèse)
hal-01184832
v2
|
|
|
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
Article dans une revue
istex
hal-01184519
v1
|
|
|
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
et al.
Article dans une revue
istex
hal-01183011
v1
|
|
|
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
et al.
Article dans une revue
istex
hal-01179558
v1
|
|
|
Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality
Pauline Poinot
,
G. Arvisenet
,
J. Grua-Priol
,
C. Fillonneau
,
S. Mezaize
et al.
Article dans une revue
hal-05038394
v1
|
|
|
Use of an artificial mouth to study bread aroma
Pauline Poinot
,
Gaëlle Arvisenet
,
Joëlle Grua-Priol
,
Catherine Fillonneau
,
Carole Prost
Article dans une revue
istex
hal-05038396
v1
|
|
|
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
et al.
Article dans une revue
istex
hal-02194806
v1
|
|
|
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
et al.
Article dans une revue
istex
hal-02194860
v1
|
|
|
Effect of Apple Particle State on the Release of Volatile Compounds in a New Artificial Mouth Device
Gaëlle Arvisenet
,
Ludivine Billy
,
Evelyne Vigneau
,
Dominique Bertrand
,
Carole Prost
Article dans une revue
istex
hal-05038400
v1
|
|
|
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
et al.
Article dans une revue
istex
hal-01938237
v1
|
|
|
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
Article dans une revue
istex
hal-02194966
v1
|
|
|
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
Article dans une revue
hal-02676215
v1
|
|
|
Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin
Gaëlle Arvisenet
,
Andrée Voilley
,
Nathalie Cayot
Article dans une revue
istex
hal-02194996
v1
|
|
|
Influence of aroma compounds on large deformation properties of starch-based systems during aging
Gaëlle Arvisenet
,
Nathalie Cayot
Article dans une revue
istex
hal-02195014
v1
|
|
|
Influence of aroma compounds on the mechanical properties of starch-based food systems
Nathalie Cayot
,
C. Lafarge
,
Gaëlle Arvisenet
,
Claude Taisant
Article dans une revue
istex
hal-02195034
v1
|
|
|
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⟩
Article dans une revue
istex
hal-02195060
v1
|