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Pascal Schlich

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Birthdate : 26/11/1960 **Place of birth:** Juvisy sur Orge, France **Nationality** : French **Family situation** **:** Married, 4 children **Professional address** Centre des Sciences du Goût et de l'Alimentation (CSGA) 9E Bd Jeanne d'Arc. 21 000 Dijon. France Tel : +33 6 79 76 76 29 – E-mail : pascal.schlich@inrae.fr Diploma 1984 Master degree in Statistics Université Paris XI, Orsay, France 1993 Ph.D. in Statistics Université Paris XI, Orsay, France 1996 Certificate of Proficiency in English University of Cambridge, UK 2007 HDR (French certification for tutoring Ph.D. students) Université de Bourgogne, France Professional title: Director of Research, INRAE Professional occupation 1984 Statistician, INRA, Laboratoire de Recherches sur les Arômes 1998 Senior scientist, INRA, Laboratoire de Recherches sur les Arômes 2001 Team research leader at Centre Européen des Sciences du Goût (CESG), INRA, Dijon 2007 Director of Research, INRA 2010 Scientific leader of ChemoSens Platform at CSGA (former CESG) Sabbatical : University of California (Davis). Pr Ann C. Noble. From June 1995 to August 1996 Teaching statistics for food science in several universities (40 h/year)and consulting for major companies worldwide Ph.D. tutored : 13 defended (Philippe Callier, Rita Pessina, Nicolas Pineau, Caroline Reverdy, Eric Teillet, Sophie Meillon, Marcela Medel Maraboli, Nadra Mammasse, Coralie Biguzzi, Anaïs Lemercier, Caroline Peltier, Arnaud Thomas, Guillaume Lecuelle), 2 in progress (Benjamin Mahieu, Cindy Frascolla) Interdisciplinary research project management: *Opaline* (2004-2008), *EduSens* (2006-2009), *EpiPref* (2009-2012) Industrial research project management with *Amora-Maille, Groupe Danone, Fromageries Bel, Pernod Ricard, Barilla, Lyonnaise des Eaux, Unilever, Coca Cola, Yoplait, Nestlé, Renault, Peugeot, Ajinomoto, Mondelez, Nutricia ...* Database and software project management: *[www.timesens.com](http://www.timesens.com/)* Founder member of the *Sensometrics Society,* the *Groupe Agro-industrie* of the *Société Française de Statistique* (president during 7 years), *the European Sensory Science Society* and the *Société Française d’Analyse Sensorielle* Member of the editorial board of *Journal of Food Quality and Preference* Referee for *American Journal of Enology and Viticulture, Journal of Agricultural and Food Chemistry, Journal of Food Quality and Preference, Journal of the Science of Food and Agriculture, Journal of Sensory Studies, Lebensmittel Wissenschaft und Technologie, Beverages, Foods ...* Publication statistics from Web of Science: 130 publications, cited 3236 times (average of 25 per item and maximum of 280, h-index 32) Book chapters: 12. Invited keynote presentations in international conferences: 16

Publications

Contributions a la sensometrie

Pascal Schlich
Sciences du Vivant [q-bio]. Université Paris Sud - Paris 11, 1993. Français. ⟨NNT : ⟩
Theses tel-02851239v1
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DE LA SENSOMETRIE A L'ETUDE DES PREFERENCES ET DES COMPORTEMENTS ALIMENTAIRES

Pascal Schlich
domain_other. Université de Bourgogne, 2007
Accreditation to supervise research tel-00165528v1
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Automatic pre‐treatment and multiblock analysis of flavor release and sensory temporal data simultaneously collected in vivo

Caroline Peltier , Michel Visalli , Hélène Labouré , Cantin Hélard , Isabelle Andriot
Journal of Chemometrics, 2024, 38 (5), pp.e3450. ⟨10.1002/cem.3450⟩
Journal articles hal-03819873v1

Single vs. sequential sensory evaluations of full portions of regular and non-alcoholic beers at home

Takahiro Wakihira , Michel Visalli , Pascal Schlich
Food Quality and Preference, 2024, 115, pp.105125. ⟨10.1016/j.foodqual.2024.105125⟩
Journal articles hal-04533657v1
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Product discrimination ability of temporal sensory evaluation methods used with consumers

Michel Visalli , Sylvie Cordelle , Noëlle Béno , Pascal Schlich
Food Quality and Preference, 2024, 115, pp.105123. ⟨10.1016/j.foodqual.2024.105123⟩
Journal articles hal-04533662v1

Temporal precision and resolution of TDS and TCATA used with consumers

Michel Visalli , Benjamin Mahieu , Caroline Peltier , Sylvie Cordelle , Pascal Schlich
Food Quality and Preference, 2024, 117, pp.105172. ⟨10.1016/j.foodqual.2024.105172⟩
Journal articles hal-04533649v1
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Dietary fatty acid composition drives neuroinflammation and impaired behavior in obesity

Clara Sanchez , Cécilia Colson , Nadine Gautier , Pascal Noser , Juliette Salvi
Brain, Behavior, and Immunity, 2024, 117, pp.330-346. ⟨10.1016/j.bbi.2024.01.216⟩
Journal articles hal-04553998v1

A dataset of perception and preferences of French consumers for commercial cooked hams sampled according to their nutritional values and claims

Michel Visalli , Anne-Laure Loiseau , Sylvie Cordelle , Benjamin Mahieu , Pascal Schlich
Data in Brief, 2024, 54, pp.110549. ⟨10.1016/j.dib.2024.110549⟩
Journal articles hal-04593965v1
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A dataset on concurrent and immediate retrospective measures of sensory perception and preferences of dark chocolates

Michel Visalli , Benjamin Mahieu , Pascal Schlich
Data in Brief, 2023, 49, pp.109314. ⟨10.1016/j.dib.2023.109314⟩
Journal articles hal-04158500v1

First steps towards FAIRization of product-focused sensory data

Michel Visalli , Pascal Schlich , Benjamin Mahieu , Arnaud Thomas , Magalie Weber
Food Quality and Preference, 2023, 104, pp.104765. ⟨10.1016/j.foodqual.2022.104765⟩
Journal articles hal-03887946v1
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A dataset on the sensory and affective perception of Bordeaux and Rioja red wines collected from French and Spanish consumers at home and international wine students in the lab

Michel Visalli , Magalie Dubois , Pascal Schlich , François Ric , Jean-Marie Cardebat
Data in Brief, 2023, 46, pp.108873. ⟨10.1016/j.dib.2022.108873⟩
Journal articles hal-03985366v1

Measuring the effectiveness of the temporal dominance of sensations technique to investigate the dynamic perception of oral nutritional supplements by older adults

E. Regan , E.L. Feeney , Pascal Schlich , S.C. Hutchings , G.J. O'Neill
Food Quality and Preference, 2023, 104, pp.104720. ⟨10.1016/j.foodqual.2022.104720⟩
Journal articles hal-03841282v1

Analyzing temporal dominance of sensations data with categorical functional data analysis

Caroline Peltier , Michel Visalli , Pascal Schlich , Hervé Cardot
Food Quality and Preference, 2023, 109, pp.104893. ⟨10.1016/j.foodqual.2023.104893⟩
Journal articles hal-04107401v1

Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods

L.C. Corcoran , P Schlich , A.P. Moloney , E. O'Riordan , K. Millar
Food Research International, 2023, 168, pp.112747. ⟨10.1016/j.foodres.2023.112747⟩
Journal articles hal-04066470v1

Use of temporal sensory evaluation methods with consumers: a position paper

Michel Visalli , Mara Galmarini , Pascal Schlich
Current Opinion in Food Science, 2023, 54, pp.101102. ⟨10.1016/j.cofs.2023.101102⟩
Journal articles hal-04313440v1

Hedonic valence of descriptive sensory terms as an indirect measure of liking: A preliminary study with red wines

Michel Visalli , Benjamin Mahieu , Magalie Dubois , Pascal Schlich
Food Quality and Preference, 2023, 108, pp.104861. ⟨10.1016/j.foodqual.2023.104861⟩
Journal articles hal-04086629v1
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Parental age effect on the longevity and healthspan in Drosophila melanogaster and Caenorhabditis elegans

Camille Lenzi , Alexis Piat , Pascal Schlich , Judith Ducau , Jean-Claude Bregliano
Aging, 2023, 15 (21), pp.11720—11739. ⟨10.18632/aging.205098⟩
Journal articles hal-04244438v1

Corrigendum to “Concurrent vs immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks” [Food Qual. Pref. 101 (2022) 104629]

Michel Visalli , Takahiro Wakihira , Pascal Schlich
Food Quality and Preference, 2023, 103, pp.104711. ⟨10.1016/j.foodqual.2022.104711⟩
Journal articles hal-03827005v1

Temporal drivers of liking by period: A case study on lemon-flavored carbonated alcoholic drinks with consumers in natural settings

Takahiro Wakihira , Michel Visalli , Pascal Schlich
Food Quality and Preference, 2023, 106, pp.104793. ⟨10.1016/j.foodqual.2022.104793⟩
Journal articles hal-03993895v1

Indexes of individual repeatability and product discrimination in TDS and TCATA and their statistical inference

Cindy Frascolla , Michel Visalli , Hervé Cardot , Pascal Schlich
Food Quality and Preference, 2023, 110, pp.104929. ⟨10.1016/j.foodqual.2023.104929⟩
Journal articles hal-04169844v1

Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer

Michel Visalli , Noëlle Béno , Léna Nicolle , Pascal Schlich
Food Quality and Preference, 2023, 110, pp.104942. ⟨10.1016/j.foodqual.2023.104942⟩
Journal articles hal-04176922v1

Relevance of free-comment to describe wine temporal sensory perception: An application with panels varying in culture and expertise

Michel Visalli , Magalie Dubois , Pascal Schlich , François Ric , Jean-Marie Cardebat
Food Quality and Preference, 2023, 105, pp.104785. ⟨10.1016/j.foodqual.2022.104785⟩
Journal articles hal-03985522v1

Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study

Annu Mehta , Lokesh Kumar , Luca Serventi , Pascal Schlich , Damir Dennis Torrico
Food Research International, 2023, 171, pp.113058. ⟨10.1016/j.foodres.2023.113058⟩
Journal articles hal-04145545v1

Two sample tests for Semi-Markov processes with parametric sojourn time distributions: an application in sensory analysis

Cindy Frascolla , Guillaume Lecuelle , Pascal Schlich , Hervé Cardot
Computational Statistics, 2022, 37, pp.2553-2580. ⟨10.1007/s00180-022-01210-x⟩
Journal articles hal-03641962v1
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Sensory acceptability of new plant protein meat substitutes

Sylvie Cordelle , Andreas Redl , Pascal Schlich
Food Quality and Preference, 2022, 98, pp.104508. ⟨10.1016/j.foodqual.2021.104508⟩
Journal articles hal-03544481v1
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Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

Elisabetta Pittari , Paola Piombino , Isabelle Andriot , Veronique Cheynier , Sylvie Cordelle
Food Chemistry, 2022, 372, ⟨10.1016/j.foodchem.2021.131229⟩
Journal articles hal-03408535v1
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Identifying drivers of liking and characterizing the ideal product thanks to Free-Comment

Benjamin Mahieu , Michel Visalli , Pascal Schlich
Food Quality and Preference, 2022, 96, pp.104389. ⟨10.1016/j.foodqual.2021.104389⟩
Journal articles hal-03426763v1
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A dataset on concurrent and immediate retrospective methods for measuring sensory perception and preferences of lemon-flavoured carbonated alcoholic drinks.

Michel Visalli , Takahiro Wakihira , Pascal Schlich
Data in Brief, 2022, 43, pp.108346. ⟨10.1016/j.dib.2022.108346⟩
Journal articles hal-03729303v1
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Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks

Michel Visalli , Takahiro Wakihira , Pascal Schlich
Food Quality and Preference, 2022, 101, pp.104629. ⟨10.1016/j.foodqual.2022.104629⟩
Journal articles hal-03711757v1
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A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods

Michel Visalli , Sylvie Cordelle , Pascal Schlich , Benjamin Mahieu , Catherine Pedron
Data in Brief, 2022, 45, pp.108708. ⟨10.1016/j.dib.2022.108708⟩
Journal articles hal-03863058v1
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An investigation of the stability of Free-Comment and Check-All-That-Apply in two consumer studies on red wines and milk chocolates

Benjamin Mahieu , Michel Visalli , Arnaud Thomas , Pascal Schlich
Food Quality and Preference, 2021, 90, pp.104159. ⟨10.1016/j.foodqual.2020.104159⟩
Journal articles hal-03191403v1
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A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data

Benjamin Mahieu , Pascal Schlich , Michel Visalli , Hervé Cardot
Food Quality and Preference, 2021, 93, pp.104256. ⟨10.1016/j.foodqual.2021.104256⟩
Journal articles hal-03355886v1
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Automated sentiment analysis of Free-Comment: An indirect liking measurement?

Michel Visalli , Benjamin Mahieu , Arnaud Thomas , Pascal Schlich
Food Quality and Preference, 2020, 82, pp.103888. ⟨10.1016/j.foodqual.2020.103888⟩
Journal articles hal-02866671v1
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Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?

Michel Visalli , Benjamin Mahieu , Arnaud Thomas , Pascal Schlich
Food Quality and Preference, 2020, 85, pp.103956. ⟨10.1016/j.foodqual.2020.103956⟩
Journal articles hal-02869715v1
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Temporal Dominance of Sensations paired with dynamic wanting in an ad libitum setting: A new method of sensory evaluation with consumers for a better understanding of beer drinkability

Takahiro Wakihira , Seiko Miyashita , Minoru Kobayashi , Kazuhiko Uemura , Pascal Schlich
Food Quality and Preference, 2020, 86, pp.103992. ⟨10.1016/j.foodqual.2020.103992⟩
Journal articles hal-02955299v1

Beyond principal component analysis (PCA) of product means: Toward a psychometric view on sensory profiling data

Burkhard Dettmar , Caroline Peltier , Pascal Schlich
Journal of Sensory Studies, 2020, 35 (2), pp.e12555. ⟨10.1111/joss.12555⟩
Journal articles hal-02620974v1

Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life

Hélène Gauchez , Anne-Laure Loiseau , Pascal Schlich , Christophe Martin
Journal of Food Science, 2020, 17 (10), pp.1750-3841. ⟨10.1111/1750-3841.15410⟩
Journal articles hal-02952849v1
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Using Free-Comment with consumers to obtain temporal sensory descriptions of products

Benjamin Mahieu , Michel Visalli , Arnaud Thomas , Pascal Schlich
Food Quality and Preference, 2020, 86, pp.104008. ⟨10.1016/j.foodqual.2020.104008⟩
Journal articles hal-02964800v1

Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home

Benjamin Mahieu , Michel Visalli , Arnaud Thomas , Pascal Schlich
Food Quality and Preference, 2020, 84, pp.103937. ⟨10.1016/j.foodqual.2020.103937⟩
Journal articles hal-02865979v1

Accounting for the dimensionality of the dependence in analyses of contingency tables obtained with Check-All-That-Apply and Free-Comment

Benjamin Mahieu , Michel Visalli , Pascal Schlich
Food Quality and Preference, 2020, 83, pp.103924. ⟨10.1016/j.foodqual.2020.103924⟩
Journal articles hal-02881240v1
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Relationship between sensory liking for fat, sweet or salt and cardiometabolic diseases: mediating effects of diet and weight status

Aurélie Lampuré , Solia Adriouch , Katia Castetbon , Amélie Deglaire , Pascal Schlich
European Journal of Nutrition, 2020, 59 (1), pp.249-261. ⟨10.1007/s00394-019-01904-x⟩
Journal articles hal-02622372v1
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Enrichissement en fibres des produits céréaliers : aspect sensoriels. Projet Céréfibres

Virginie Herbreteau , B. Barrier Guillot , Pascal Schlich
Innovations Agronomiques, 2019, 78, pp.41-54. ⟨10.15454/j2ey-sn05⟩
Journal articles hal-02621970v1

From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach

Roelien van Bommel , Markus Stieger , Nicole Boelee , Pascal Schlich , Gerry Jager
Food Quality and Preference, 2019, 78, pp.103748. ⟨10.1016/j.foodqual.2019.103748⟩
Journal articles hal-02618525v1
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Estimating finite mixtures of semi‐Markov chains: an application to the segmentation of temporal sensory data

Hervé Cardot , Guillaume Lecuelle , Pascal Schlich , Michel Visalli
Journal of the Royal Statistical Society: Series C Applied Statistics, 2019, 68 (5), pp.1281-1303. ⟨10.1111/rssc.12356⟩
Journal articles hal-02353089v1
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Enrichissement en fibres des produits céréaliers : des améliorations possibles mais complexes

Pascal Schlich
Industries des Céréales, 2019, 213, pp.36-39
Journal articles hal-02620233v1
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Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products

Michele Eliza Cortazzo Menis-Henrique , Natália Soares Janzantti , Isabelle Andriot , Etienne Semon , Olivier Berdeaux
LWT - Food Science and Technology, 2019, 105, pp.30-36. ⟨10.1016/j.lwt.2019.01.052⟩
Journal articles hal-02619762v1
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Eating chocolate, smelling perfume or watching video advertisement: Does it make any difference on emotional states measured at home using facial expressions?

Benjamin Mahieu , Michel Visalli , Pascal Schlich , Arnaud Thomas
Food Quality and Preference, 2019, 77, pp.102-108. ⟨10.1016/j.foodqual.2019.05.011⟩
Journal articles hal-02620838v1

Dutch consumers do not hesitate: Capturing implicit 'no dominance' durations using hold-down temporal dominance methodologies for sensations (TDS) and emotions (TDE)

Roelien van Bommel , Markus Stieger , Pascal Schlich , Gerry Jager
Food Quality and Preference, 2019, 71, pp.332-342. ⟨10.1016/j.foodqual.2018.08.008⟩
Journal articles hal-02624338v1
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Proof of concept: Effect of GLP-1 agonist on food hedonic responses and taste sensitivity in poor controlled type 2 diabetic patients

Marie-Claude Brindisi , Laurent Brondel , Sophie Meillon , Sophie Barthet , Sylvie Grall
Diabetes & Metabolic Syndrome: Clinical Research & Reviews, 2019, 13 (4), pp.2489-2494. ⟨10.1016/j.dsx.2019.06.021⟩
Journal articles hal-02330909v1

Do we need to replicate in sensory profiling studies?

Caroline Peltier , Nadra Mammasse , Michel Visalli , Sylvie Cordelle , Pascal Schlich
Food Quality and Preference, 2018, 63, pp.129-134. ⟨10.1016/j.foodqual.2017.09.001⟩
Journal articles hal-02621015v1

Development of a picture-scale-questionnaire to assess liking for fatty, salty, sweet, and umami seasonings compared to a sensory evaluation for Japanese consumers

Yuko Nakano , Andrea Wakita , Chinatsu Kasamatsu , Masahiko Nonaka , Midori Kasai
Journal of Sensory Studies, 2018, 33 (1), pp.e12306. ⟨10.1111/joss.12306⟩
Journal articles hal-02623154v1

Targeting colon luminal lipid peroxidation limits colon carcinogenesis associated with red meat consumption

Océane Martin , Nathalie Naud , Sylviane Taché , Laurent Debrauwer , Sylvie S. Chevolleau
Cancer Prevention Research, 2018, 11 (9), pp.569-580. ⟨10.1158/1940-6207.CAPR-17-0361⟩
Journal articles hal-01901456v1

From first to last bite: Emotions change from high to low arousal and dominant sensations built-up during multiple bite assessment of yogurts

Roelien van Bommel , Markus Stieger , Nicole Boelee , Pascal Schlich , Gerry Jager
Appetite, 2018, 130, pp.318. ⟨10.1016/j.appet.2018.05.246⟩
Journal articles hal-02964836v1

Enhancing canonical variate analysis by taking the scaling effect into account

Caroline Peltier , Michel Visalli , Pascal Schlich
Food Quality and Preference, 2018, 64, pp.88 - 93. ⟨10.1016/j.foodqual.2017.10.019⟩
Journal articles hal-01706679v1

Temporal drivers of liking for oral nutritional supplements for older adults throughout the day with monitoring of hunger and thirst status

Arnaud Thomas , A. J. van Der Stelt , Pascal Schlich , J. Ben Lawlor
Food Quality and Preference, 2018, 70 (Special Issue), pp.40-48. ⟨10.1016/j.foodqual.2017.05.001⟩
Journal articles hal-02621236v1

Correlation of consumer perception of stickiness and contributing texture attributes to trained panelist temporal evaluations in a caramel system

Emily J. Mayhew , Shelly J. Schmidt , Pascal Schlich , Soo-Yeun Lee
Food Quality and Preference, 2018, 65, pp.72-80. ⟨10.1016/j.foodqual.2017.11.009⟩
Journal articles hal-02622753v1
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Wine and cheese: two products or one association? A new method for assessing wine-cheese pairing

Mara V. Galmarini , Lucie Dufau , Anne-Laure Loiseau , Michel Visalli , Pascal Schlich
Beverages, 2018, 4 (1), pp.13. ⟨10.3390/beverages4010013⟩
Journal articles hal-02618675v1

Modeling temporal dominance of sensations with semi-Markov chains

Guillaume Lecuelle , Michel Visalli , Hervé Cardot , Pascal Schlich
Food Quality and Preference, 2018, 67, pp.59-66. ⟨10.1016/j.foodqual.2017.06.003⟩
Journal articles hal-01679100v1

Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS)

L.-M. Oberrauter , R. Januszewska , Pascal Schlich , D. Majchrzak
Food Research International, 2018, 111, pp.39-49. ⟨10.1016/j.foodres.2018.05.007⟩
Journal articles hal-02621183v1

Temporal texture profile and identification of glass transition temperature as an instrumental predictor of stickiness in a caramel system

Emily J. Mayhew , Shelly J. Schmidt , Pascal Schlich , Soo-Yeun Lee
Journal of Food Science, 2017, 82 (9), pp.2167-2176. ⟨10.1111/1750-3841.13822⟩
Journal articles hal-02621981v1

Variation des corrélations entre l’attirance sensorielle déclarée et l’attirance sensorielle mesurée pour le gras, le salé et le sucré selon le niveau de désirabilité sociale

Aurélie Lampure , Amélie Deglaire , Pascal Schlich , Christine Urbano , Sandrine Peneau
Nutrition Clinique et Métabolisme, 2017, 31 (1), pp.59. ⟨10.1016/j.nupar.2016.10.069⟩
Journal articles hal-01514238v1

Decomposition of the level effect into overall and descriptor-specific components

Caroline Peltier , Michel Visalli , Pascal Schlich
Food Quality and Preference, 2017, 62 (Supplement C), pp.208 - 213. ⟨10.1016/j.foodqual.2017.06.011⟩
Journal articles hal-01929414v1

Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis

Pascal Schlich
Current Opinion in Food Science, 2017, 15, pp.38-42. ⟨10.1016/j.cofs.2017.05.003⟩
Journal articles hal-01536010v1
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How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

Karima Laleg , Cécile Barron , Sylvie Cordelle , Pascal Schlich , Stéphane Walrand
LWT - Food Science and Technology, 2017, 79, pp.471-478. ⟨10.1016/j.lwt.2017.01.069⟩
Journal articles hal-01517226v1
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Advances in representation and analysis of mono and multi-intake Temporal Dominance of Sensations data

Mara V. V. Galmarini , Michel Visalli , Pascal Schlich
Food Quality and Preference, 2017, 56 (Part B), pp.247-255. ⟨10.1016/j.foodqual.2016.01.011⟩
Journal articles hal-01426953v1

Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis

Pascal Schlich
Current Opinion in Food Science, 2017, 15, pp.38-42. ⟨10.1016/j.cofs.2017.05.003⟩
Journal articles hal-02962023v1
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Qualités culinaires, sensorielles et nutritionnelles de pâtes alimentaires sans gluten à base de légumineuses

Karima Laleg , Denis Cassan , Cécile Barron , Sylvie Cordelle , Pascal Schlich
Innovations Agronomiques, 2017, 60, pp.145-156. ⟨10.15454/1.5137762573906064E12⟩
Journal articles hal-01685939v1

Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries

Arnaud Thomas , M. Chambault , L. Dreyfuss , C.C. Gilbert , A. Hegyi
Food Research International, 2017, 99 (Part 1), pp.426-434. ⟨10.1016/j.foodres.2017.05.035⟩
Journal articles hal-01591744v1
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Relative Influence of Socioeconomic, Psychological and Sensory Characteristics, Physical Activity and Diet on 5-Year Weight Gain in French Adults

Aurélie Lampuré , Katia Castetbon , Mohamed Hanafi , Amélie Deglaire , Pascal Schlich
Nutrients, 2017, 9 (11), pp.99 - 106. ⟨10.3390/nu9111179⟩
Journal articles hal-01629374v1

Use of multi-intake Temporal Dominance of Sensations (TDS) to evaluate the influence of wine on cheese perception

Mara Virginia Galmarini , Anne-Laure Loiseau , Doëtte Debreyer , Michel Visalli , Pascal Schlich
Journal of Food Science, 2017, 82 (11), pp.2669-2678. ⟨10.1111/1750-3841.13932⟩
Journal articles hal-02622510v1

The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates

Scott C. Hutchings , Aude de Casanove , Pascal Schlich , Dolores O'Riordan
Journal of Sensory Studies, 2017, 32 (6), pp.e12303. ⟨10.1111/joss.12303⟩
Journal articles hal-02619885v1

Could Time–Intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum

M.V. Galmarini , Ronan Symoneaux , Michel Visalli , M.C. Zamora , Pascal Schlich
Food Quality and Preference, 2016, 48 (Part: A), pp.274-282. ⟨10.1016/j.foodqual.2015.10.006⟩
Journal articles hal-01258328v1

Should I use touchscreen tablets rather than computers and mice in TDS trials?

Michel Visalli , Christine Lange , Loic Mallet-Logé , Sylvie Cordelle , Pascal Schlich
Food Quality and Preference, 2016, 52, pp.11 - 16. ⟨10.1016/j.foodqual.2016.03.007⟩
Journal articles hal-01399984v1

Multiplicative decomposition of the scaling effect in the Mixed Assessor Model into a descriptor-specific and an overall coefficients

Caroline Peltier , Michel Visalli , Pascal Schlich
Food Quality and Preference, 2016, 48 (Part A), pp.268-273. ⟨10.1016/j.foodqual.2015.10.005⟩
Journal articles hal-01258326v1

Gros plan sur ChemoSens, R&D et expertise en analyses physico-chimique et sensorielle. Une plate-forme du Centre des Sciences du Goût et de l'Alimentation, labellisée IBISA

Pascal Schlich , Olivier Berdeaux
Gazette du Laboratoire (Riorges), 2016, mars 2016 (218), pp.72-72
Journal articles hal-01302725v1
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Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

Iñaki Etaio , Sophie Meillon , Francisco J Pérez-Elortondo , Pascal Schlich
Journal of the Science of Food and Agriculture, 2016, 96 (10), pp.3492-3499. ⟨10.1002/jsfa.7533⟩
Journal articles hal-01393551v1
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Associations between liking for fat, sweet or salt and obesity risk in French adults

Aurélie Lampuré , Katia Castetbon , Amélie Deglaire , Pascal Schlich , Sandrine Péneau
International Journal of Behavioral Nutrition and Physical Activity, 2016, 13 (74), pp.74. ⟨10.1186/s12966-016-0406-6⟩
Journal articles hal-01392307v1

Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception

Mara V. Galmarini , Anne-Laure Loiseau , Michel Visalli , Pascal Schlich
Journal of Food Science, 2016, 81 (10), pp.S2566 - S2577. ⟨10.1111/1750-3841.13500⟩
Journal articles hal-01413131v1
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Quel est le secret du mariage réussi entre fromage et vin ?

Pascal Schlich
Le Bien Public, 2016, er novembre 2016, pp.1-1
Journal articles hal-02629718v1

Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations

Christine Urbano , Amélie Deglaire , Elodie Cartier-Lange , Virginie Herbreteau , Sylvie Cordelle
Food Quality and Preference, 2016, 48 (Part A), pp.23-32. ⟨10.1016/j.foodqual.2015.08.003⟩
Journal articles hal-01211083v1

De nouveaux locaux pour les chercheurs

Olivier Berdeaux , Pascal Schlich
Le Bien Public, 2016, édition Dijon ville (24 décembre 2016)
Journal articles hal-01519143v1

Effect of sensory exposure on liking for fat- or sugar-reduced biscuits

Coralie Biguzzi , Christine Lange , Pascal Schlich
Appetite, 2015, 95, pp.317-323. ⟨10.1016/j.appet.2015.07.001⟩
Journal articles hal-01221370v1

Taking individual scaling differences into account by analyzing profile data with the Mixed Assessor Model

Per Bruun Brockhoff , Pascal Schlich , I.B. Skovgaard
Food Quality and Preference, 2015, 39, pp.156-166. ⟨10.1016/j.foodqual.2014.07.005⟩
Journal articles hal-01212003v1

Temporal drivers of liking

Arnaud Thomas , Michel Visalli , Sylvie Cordelle , Pascal Schlich
Food Quality and Preference, 2015, 40 (Part B), pp.365-375. ⟨10.1016/j.foodqual.2014.03.003⟩
Journal articles hal-01213166v1
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Salivary composition is associated with liking and usual nutrient intake

Caroline Méjean , Martine Morzel , Eric Neyraud , Sylvie Issanchou , Christophe Martin
PLoS ONE, 2015, 10 (9), pp.1-14. ⟨10.1371/journal.pone.0137473⟩
Journal articles hal-01216252v1

Static vs. dynamic liking in chewing gum: a new approach using a background task and a natural setting

M. V. Galmarini , Ronan Symoneaux , Michel Visalli , M. C. Zamora , Pascal Schlich
Food Quality and Preference, 2015, 40, pp.381-386. ⟨10.1016/j.foodqual.2014.01.002⟩
Journal articles hal-02635947v1

Impact of information and in-home sensory exposure on liking and willingness to pay: the beginning of Fairtrade labeled coffee in France

Christine Lange , Pierre Combris , Sylvie Issanchou , Pascal Schlich
Food Research International, 2015, 76 (Part 3), pp.317-324. ⟨10.1016/j.foodres.2015.06.017⟩
Journal articles hal-01207462v1

Socio-Demographic, Psychological, and Lifestyle Characteristics Are Associated with a Liking for Salty and Sweet Tastes in French Adults

Aurélie Lampuré , Pascal Schlich , Amélie Deglaire , Katia Castetbon , Sandrine Peneau
Journal of Nutrition, 2015, 145 (3), pp.587-594. ⟨10.3945/jn.114.201269⟩
Journal articles hal-01209779v1

Comparison of canonical variate analysis and principal component analysis on 422 descriptive sensory studies

Caroline Peltier , Michel Visalli , Pascal Schlich
Food Quality and Preference, 2015, 40, pp.326-333. ⟨10.1016/j.foodqual.2014.05.005⟩
Journal articles hal-02640508v1

Perceived complexity in Sauvignon blanc wines: Influence of domain-specific expertise

Pascal Schlich , Marcela Medel Maraboli , Christine Urbano , Wendy V. Parr
Australian Journal of Grape and Wine Research, 2015, 21 (2), pp.168-178. ⟨10.1111/ajgw.12129⟩
Journal articles hal-01207464v1

Associations between weight status and liking scores for sweet, salt and fat according to the gender in adults (The Nutrinet-Santé study)

Amélie Deglaire , Caroline Méjean , Katia Castetbon , Emmanuelle Kesse-Guyot , Serge Hercberg
European Journal of Clinical Nutrition, 2015, 69 (1), pp.40-46. ⟨10.1038/ejcn.2014.139⟩
Journal articles hal-01123448v1

Canonical variate analysis of sensory profiling data

Caroline Peltier , Michel Visalli , Pascal Schlich
Journal of Sensory Studies, 2015, 30 (4), pp.316-328. ⟨10.1111/joss.12160⟩
Journal articles hal-01216260v1

Creation of a food taste database using an in-home "taste" profile method

Christophe Martin , Michel Visalli , Christine Lange , Pascal Schlich , Sylvie Issanchou
Food Quality and Preference, 2014, 36, pp.70-80. ⟨10.1016/j.foodqual.2014.03.005⟩
Journal articles hal-02635080v1
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The impact of sugar and fat reduction on perception and liking of biscuits

Coralie Biguzzi , Pascal Schlich , Christine Lange
Food Quality and Preference, 2014, 35, pp.41 - 47. ⟨10.1016/j.foodqual.2014.02.001⟩
Journal articles hal-01185042v1

Liking for fat is associated with sociodemographic, psychological, lifestyle and health characteristics

Aurélie Lampure , Amélie Deglaire , Pascal Schlich , Katia Castetbon , Sandrine Peneau
British Journal of Nutrition, 2014, 112 (8), pp.1353-1363. ⟨10.1017/S0007114514002050⟩
Journal articles hal-01123453v1
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Amélioration nutritionnelle : le goût, critère indépassable

Coralie Biguzzi , Pascal Schlich
Process Alimentaire, 2014, Février 2014 (1311), pp.18-18
Journal articles hal-02629758v1
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Pupillometry of taste: Methodological guide – from acquisition to data processing-and toolbox for MATLAB

Anaïs Lemercier , Geneviève Guillot , Philippe Courcoux , Claire Garrel , Thierry Baccino
Quantitative Methods for Psychology, 2014, 10 (2), pp.179-195
Journal articles hal-01249252v1

Adequate number of consumers in a liking test. Insights from resampling in seven studies

Nadra Mammasse , Pascal Schlich
Food Quality and Preference, 2014, 31 (January 2014), pp.124-128. ⟨10.1016/j.foodqual.2012.01.009⟩
Journal articles hal-00956148v1
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Evaluation de la dominance temporelle des sensations de vins rouges de Bourgogne et du Beaujolais par un panel d'experts et de consommateurs

Solène Brachet , Mara Virginia Galmarini , Bertrand Chatelet , Anne-Laure Loiseau , Sylvie Cordelle
BIO Web of Conferences, 2014, 3 (Part. 2: Viticulture du Sud, Rencontre de la Connaissance et de la Nature), 6 p. ⟨10.1051/oivconf/201406006⟩
Journal articles hal-02634864v1

Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption

Gerry Jager , Pascal Schlich , Irene Tijssen , Jiali Yao , Michel Visalli
Food Quality and Preference, 2014, 37, pp.87-99. ⟨10.1016/j.foodqual.2014.04.010⟩
Journal articles hal-01215319v1

The MAM-CAP table: A new tool for monitoring panel performances

Caroline Peltier , P.B. Brockhoff , Michel Visalli , Pascal Schlich
Food Quality and Preference, 2014, 32 (2014), pp.24-27. ⟨10.1016/j.foodqual.2013.07.004⟩
Journal articles hal-00939544v1

Panel performance for Temporal Dominance of Sensations

Melissa Lepage , Tara Neville , Andreas Rytz , Pascal Schlich , Nathalie Martin
Food Quality and Preference, 2014, 38, pp.24-29. ⟨10.1016/j.foodqual.2014.05.002⟩
Journal articles hal-01186416v1

Acceptabilité des vins à teneur réduite en alcool. Importance relative du goût et de l'information

Sophie Meillon-Haddad , Pascal Schlich
La revue des œnologues et des techniques vitivinicoles et œnologiques, 2014, n° 153, pp.53-55
Journal articles hal-01249253v1

Association between intake of nutrients and food groups and liking for fat (The Nutrinet-Santé Study)

Caroline Méjean , Amélie Deglaire , Emmanuelle Kesse-Guyot , Serge Hercberg , Pascal Schlich
Appetite, 2014, 78, pp.147-155. ⟨10.1016/j.appet.2014.03.017⟩
Journal articles hal-01209653v1

Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines

Wendy V. Parr , Pascal Schlich , J.C. Theobald , M.J. Harsch
Food Research International, 2013, 53 (1), pp.464-475. ⟨10.1016/j.foodres.2013.05.028⟩
Journal articles hal-00863742v1

Panels de consommateurs : quel effectif interroger ?

Nadra Mammasse , Pascal Schlich , Virginie Herbreteau
Revue des ENIL, 2013, Mai
Journal articles hal-02646104v1

Maternal feeding practices during the first year and their impact on infants' acceptance of complementary food.

Christine Lange , Michel Visalli , Sandrine Jacob , Claire Chabanet , Pascal Schlich
Food Quality and Preference, 2013, 29, pp.89-98. ⟨10.1016/j.foodqual.2013.03.005⟩
Journal articles hal-00823192v1

Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products

Romain Bouteille , Sylvie Cordelle , Caroline Laval , Carole Tournier , Bruno Lecanu
Food Quality and Preference, 2013, 30 (2), pp.282-292. ⟨10.1016/j.foodqual.2013.06.012⟩
Journal articles hal-00866463v1

Temporal dominance of sensations: what is a good attribute list?

Nicolas Pineau , Antoine Goupil de Bouille , Melissa Lepage , Francine Lenfant , Pascal Schlich
Food Quality and Preference, 2012, 26 (2), pp.159-165. ⟨10.1016/j.foodqual.2012.04.004⟩
Journal articles hal-02650213v1
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Le cidre, d’une logique de l’offre vers une démarche marketing de la demande

A. Didier , Ronan Symoneaux , Pascal Schlich , S. Sybiril , D. Droger
Innovations Agronomiques, 2012, 25, pp.1-14. ⟨10.17180/3jj8-2s74⟩
Journal articles hal-01519455v1

Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

A. Albert , A. Salvador , Pascal Schlich , S. Fiszman
Food Quality and Preference, 2012, 24 (1), pp.111 - 118. ⟨10.1016/j.foodqual.2011.10.003⟩
Journal articles hal-02652382v1

Utilisation de la Dominance temporelle des sensations pour la caractérisation sensorielle des produits de la filière blé-farine-pain

- Equipe Analyse Sensorielle de La Société Eurogerm , Michel Visalli , Pascal Schlich
Industries des Céréales, 2012, 177 (Avril/mai), pp.4-7
Journal articles hal-02650591v1

Un outil sensoriel pour la mesure des préférences vis-à-vis du gras, du salé et du sucré

Elodie Cartier-Lange , Virginie Hebreteau , Christine Urbano , Pascal Schlich
Industries Alimentaires et Agricoles, 2012, 129 (1), pp.16-16
Journal articles hal-01543435v1
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Des préférences alimentaires aux actes de consommation... Pourquoi mange-t-on ce que l'on mange ?

Pascal Schlich , Camille Schwartz , Sandrine Monnery-Patris
Grain de Sucre, 2012, 27, pp.6-9
Journal articles hal-01190445v1

La conception hygiénique au service de la sécurité sanitaire de l'hygiène des matériaux

Elodie Cartier-Lange , Virginie Hebreteau , Christine Urbano , Pascal Schlich
Industries Alimentaires et Agricoles, 2012, 129 (3), pp.19-19
Journal articles hal-01543452v1

Development of a questionnaire to assay recalled liking for salt, sweet and fat

Amélie Deglaire , Caroline Mejean , Katia Castetbon , Emmanuelle Kesse-Guyot , Christine Urbano
Food Quality and Preference, 2012, 23 (2), pp.110-124. ⟨10.1016/j.foodqual.2011.08.006⟩
Journal articles hal-02650515v1

How texture influences aroma and taste perception over time in candies

Anne Saint-Eve , Maud Panouillé , Fanny Dakowski , Isabelle Déléris , Sylvie Cordelle
Chemosensory Perception, 2011, 4 (1-2), pp.32-41. ⟨10.1007/s12078-011-9086-4⟩
Journal articles hal-00788059v1
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Products show their best profile

Pascal Schlich
Biofutur, 2011, 30 (320), pp.50-50
Journal articles hal-01137051v1

Sensory methodologies and the taste of water

Eric Teillet , Pascal Schlich , Christine Urbano , Sylvie Cordelle , Elisabeth Guichard
Food Quality and Preference, 2010, 21 (8), pp.967-976. ⟨10.1016/j.foodqual.2010.04.012⟩
Journal articles hal-00816536v1

Effect of sensory education on food preferences in children

Caroline Reverdy , Pascal Schlich , Egon Peter Köster , Emilie Ginon , Christine Lange
Food Quality and Preference, 2010, 21 (7), pp.794-804. ⟨10.1016/j.foodqual.2010.03.008⟩
Journal articles hal-00816450v1

Les effets de l'éducation sensorielle sur les préférences et les comportements alimentaires des enfants

Pascal Schlich , Aude Gaignaire-Paté
2010, Hors-série VEN (Mars), pp.145-156
Journal articles hal-02665540v1

Preference and acceptability of partially dealcoholized white and red wines by consumers and professionals

Sophie Meillon , Valentine Dugas , Christine Urbano , Pascal Schlich
American Journal of Enology and Viticulture, 2010, 6 (1), pp.42-52
Journal articles hal-02664415v1

Acceptability of partially dealcoholized wines - Measuring the impact of sensory and information cues on overall liking in real-life settings

Sophie Meillon , Christine Urbano , Genevieve Guillot , Pascal Schlich
Food Quality and Preference, 2010, 21 (7), pp.763-773. ⟨10.1016/j.foodqual.2010.07.013⟩
Journal articles hal-02666005v1
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Les préférences hédoniques pour le gras. Mesures et variabilité

Pascal Schlich , Amélie Deglaire , Sylvie Cordelle , Christine Urbano , Coralie Biguzzi
Innovations Agronomiques, 2010, 10, pp.95-114. ⟨10.17180/rrdz-nk13⟩
Journal articles hal-02653994v1

Consumer perception and preference of bottled and tap water

Eric Teillet , Christine Urbano , Sylvie Cordelle , Pascal Schlich
Journal of Sensory Studies, 2010, 25 (3), pp.463-480. ⟨10.1111/j.1745-459X.2010.00280.x⟩
Journal articles hal-00832452v1

SORT-CC: A procedure for the statistical treatment of free sorting data

E.M. Qannari , Véronique Cariou , E. Teillet , Pascal Schlich
Food Quality and Preference, 2010, 21 (3), pp.302-308. ⟨10.1016/j.foodqual.2009.01.003⟩
Journal articles hal-02660056v1

Goût et acceptabilité des vins à teneur réduite en alcool

Sophie Meillon , Christine Urbano , Pascal Schlich
La revue des œnologues et des techniques vitivinicoles et œnologiques, 2010, 136, pp.52-54
Journal articles hal-02657688v1

Impact of partial alcohol reduction in wine on perceived complexity and temporality of sensations and link with preference

Sophie Meillon , David Viala , Marcela Medel , Christine Urbano , Genevieve Guillot
Food Quality and Preference, 2010, 21 (7), pp.732-740. ⟨10.1016/j.foodqual.2010.06.005⟩
Journal articles hal-02667776v1

Temporal dominance of sensations and sensory profiling: A comparative study

D. Labbe , Pascal Schlich , Nicolas Pineau , F. Gilbert , N. Martin
Food Quality and Preference, 2009, 20 (3), pp.216-221. ⟨10.1016/j.foodqual.2008.10.001⟩
Journal articles hal-02667772v1

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

Sophie Meillon , Christine Urbano , Pascal Schlich
Food Quality and Preference, 2009, 20 (7), pp.490-499
Journal articles hal-02666004v1

Temporal dominance of sensations: construction of the TDS curves and comparison with time-intensity

Nicolas Pineau , Pascal Schlich , Sylvie Cordelle , Christelle Mathonnière , Sylvie Issanchou
Food Quality and Preference, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩
Journal articles hal-02668899v1

Sensory attribute evolution in bottled young red wines from Rioja Alavesa

Inaki Etaio , Francisco José Pérez Elortondo , Marta Albisu , Edurne Gaston , Pascal Schlich
European Food Research and Technology, 2009, 228 (5), pp.695-705. ⟨10.1007/s00217-008-0980-1⟩
Journal articles hal-02660699v1

Effect of sensory education on willingness to taste novel food in children

Caroline Reverdy , F. Chesnel , Pascal Schlich , Egon P. Koster , Christine Lange
Appetite, 2008, 51 (1), pp.156-165
Journal articles hal-02666710v1

Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines.

I. Etaio , Fj. Perez Elortondo , M. Albisu , E. Gaston , M. Ojeda
Australian Journal of Grape and Wine Research, 2008, 14, pp.211-222
Journal articles hal-00332351v1

Temporal dominance of sensations and sensory profiling: a comparative study

D. Labbe , Pascal Schlich , Nicolas Pineau , Franck Gilbert , N. Martin
Food Quality and Preference, 2008, In press
Journal articles hal-00332290v1

Development of a quantitative sensory method for the description of young red wines frome rioja alavesa.

I. Etaio , Fj. Perez Elortondo , M. Albisu , E. Gaston , M. Ojeda
Journal of Sensory Studies, 2008, 23, pp.631-655
Journal articles hal-00332332v1

Is the desire to eat familiar and unfamiliar meat products influenced by the emotions expressed on eaters' faces?

Sylvie Rousset , Pascal Schlich , Aurelie Chatonnier , Laetitia Barthomeuf , Sylvie Droit-Volet
Appetite, 2008, 50 (1), pp.110-119. ⟨10.1016/j.appet.2007.06.005⟩
Journal articles hal-02658006v1

Modeling the evolution of the performance of a sensory panel: a mixed model and control chart approach

Nicolas Pineau , Claire Chabanet , Pascal Schlich
Journal of Sensory Studies, 2007, 22 (2), pp.212-241. ⟨10.1111/j.1745-459X.2007.00103.x⟩
Journal articles hal-02662988v1

On the consistency of liking scores: a validation study run in France and Germany

Sylvie Cordelle , Dag Piper , Pascal Schlich
Food Quality and Preference, 2005, 16 (6), pp.493-503
Journal articles hal-02678503v1

Emotions generated by meat and other food products in women

Sylvie Rousset , Véronique Deiss , Elodie Juillard , Pascal Schlich , Sylvie Droit-Violet
British Journal of Nutrition, 2005, 94 (4), pp.609-619. ⟨10.1079/BJN20051538⟩
Journal articles hal-02680777v1

On the consistency of liking scores : insights from a study including 917 consumers from 10 to 80 years old

Sylvie Cordelle , Christine Lange , Pascal Schlich
Food Quality and Preference, 2004, 15, pp.831-841
Journal articles hal-02673468v1

La segmentation gustative : cibler les envies des consommateurs

D. Scandella , B. Navez , N. Lespinasse , S. Vénien , M. Jost
Infos CTIFL, 2002, 185, pp.9-13
Journal articles hal-02676864v1

Internal and external mapping of preferences for commercial lager beers : comparison of hedonic ratings by consumers blind versus with knowledge of brand and price

X. Guinard , B. Uotani , Pascal Schlich
Food Quality and Preference, 2001, 12, pp.243-255
Journal articles hal-02671861v1

Comparison of odour sensory profiles performed by two independent trained panels following the same descriptive analysis procedures

N. Martin , P. Molimard , Henry-Eric Spinnler , Pascal Schlich
Food Quality and Preference, 2000, 11 (6), pp.487-495
Journal articles hal-02696597v1

L'analyse sensorielle appliquée au confort du freinage

Pascal Schlich , C. Chabanon
Revue Française du Marketing, 2000, 179-180, pp.129-142
Journal articles hal-02698776v1

Consumer texture preferences : effect of age, gender and previous experience

N. Kälviäinen , Pascal Schlich , Hely Margareetta Tuorila
Journal of Texture Studies, 2000, 31, pp.593-607
Journal articles hal-02697672v1

Application of replicated difference testing

Pascal Schlich , Catherine Dacremont , Per Bruun Brockhoff
Food Quality and Preference, 2000, 11 (1-2), pp.43-46
Journal articles hal-02689305v1

Caractérisation de la région de production des vins du cépage Chardonnay par l'analyse des acides aminés libres

V. Carnevillier , M. Feuillat , Pascal Schlich
La revue des œnologues et des techniques vitivinicoles et œnologiques, 2000, 89, pp.11-13
Journal articles hal-02693652v1

FLASH table and canonical mapping of potato varieties

C. Porcherot , Pascal Schlich
Food Quality and Preference, 2000, 11, pp.163-165
Journal articles hal-02690145v1

Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

H. Peleg , K. Gacon , Pascal Schlich , A.C. Noble
Journal of the Science of Food and Agriculture, 1999, 79, pp.1123-1128
Journal articles hal-02689306v1

Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency

S. Courregelongue , Pascal Schlich , A.C. Noble
Food Quality and Preference, 1999, 10, pp.273-279
Journal articles hal-02689151v1

Characterization of the production regions of Chardonnay wines by analysis of free amino acids

V. Carnevillier , Pascal Schlich , J. Guerreau , C. Charpentier , M. Feuillat
Vitis, 1999, 38 (1), pp.37-42
Journal articles hal-02695813v1

Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines

V. Aubry , Pascal Schlich , Sylvie Issanchou , Patrick Etiévant
Food Quality and Preference, 1999, 10, pp.253-259
Journal articles hal-02697853v1

Effect of "Méthode Champenoise" process on aroma of four V. vinifera varieties

C. de La Presa-Owens , Pascal Schlich , H.D. Davies , A.C. Noble
American Journal of Enology and Viticulture, 1998, 49 (3), pp.289-294
Journal articles hal-02689109v1

Comments from Pascal Schlich on the Steinsholt's paper

Pascal Schlich
Food Quality and Preference, 1998, 9 (3), pp.172-173
Journal articles hal-02689294v1

What are the sensory differences among coffees? multi-panel analysis of variance and flash analysis

Pascal Schlich
Food Quality and Preference, 1998, 9 (3), pp.103-106
Journal articles hal-02689156v1

Handling replications in discrimination tests

P.B. Brockhoff , Pascal Schlich
Food Quality and Preference, 1998, 9 (5), pp.303-312
Journal articles hal-02689304v1

Introduction to the sensometric workshop held at the rose marie pangborn symposium, Davis, 2 august 1995

Pascal Schlich
Food Quality and Preference, 1998, 9 (3), pp.81-82
Journal articles hal-02689157v1

Typologie aromatique des fromages de Comté

C. Stèvenot , Florence Bérodier , Pascal Schlich
Sciences des aliments = Food science : an international journal of food science and technology, 1997, 17 (5), pp.547-553
Journal articles hal-02697152v1

La cartographie des préférences incomplètes- Validation par simulation

P. Callier , Pascal Schlich
Sciences des aliments = Food science : an international journal of food science and technology, 1997, 17, pp.155-172
Journal articles hal-02689233v1

Sensory analysis: methodological aspects relevant to the study of cheese

Sylvie Issanchou , Pascal Schlich , Isabelle Lesschaeve
Lait, 1997, 77, pp.05-12
Journal articles hal-02694805v1

Analyse sensorielle. Aspects méthodologiques dans le cas des fromages

Sylvie Issanchou , Pascal Schlich
Bulletin - Fédération Internationale de Laiterie, 1996, 317, pp.16
Journal articles hal-02694791v1

Optimal conditions for the formation of Sotolon from alpha-ketobutyric acid in the French Vin Jaune

T.T. Pham , E. Guichard , Pascal Schlich , C. Charpentier
Journal of Agricultural and Food Chemistry, 1995, 43, pp.2616-2619
Journal articles hal-02709893v1

Production of representative wine extracts for chemical and olfactory analysis

L. Moio , E. Chambellant , Isabelle Lesschaeve , Sylvie Issanchou , Pascal Schlich