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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
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Isabelle Andriot
Journal articles
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Single vs. sequential sensory evaluations of full portions of regular and non-alcoholic beers at home
Takahiro Wakihira
,
Michel Visalli
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Pascal Schlich
Journal articles
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Product discrimination ability of temporal sensory evaluation methods used with consumers
Michel Visalli
,
Sylvie Cordelle
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Noëlle Béno
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Pascal Schlich
Journal articles
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Temporal precision and resolution of TDS and TCATA used with consumers
Michel Visalli
,
Benjamin Mahieu
,
Caroline Peltier
,
Sylvie Cordelle
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Pascal Schlich
Journal articles
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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
Journal articles
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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
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
Journal articles
hal-04158500v1
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First steps towards FAIRization of product-focused sensory data
Michel Visalli
,
Pascal Schlich
,
Benjamin Mahieu
,
Arnaud Thomas
,
Magalie Weber
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
Journal articles
hal-03985366v1
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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
Journal articles
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Analyzing temporal dominance of sensations data with categorical functional data analysis
Caroline Peltier
,
Michel Visalli
,
Pascal Schlich
,
Hervé Cardot
Journal articles
hal-04107401v1
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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
Journal articles
hal-04066470v1
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Use of temporal sensory evaluation methods with consumers: a position paper
Michel Visalli
,
Mara Galmarini
,
Pascal Schlich
Journal articles
hal-04313440v1
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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
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
Journal articles
hal-04244438v1
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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
Journal articles
hal-03827005v1
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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
Journal articles
hal-03993895v1
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Indexes of individual repeatability and product discrimination in TDS and TCATA and their statistical inference
Cindy Frascolla
,
Michel Visalli
,
Hervé Cardot
,
Pascal Schlich
Journal articles
hal-04169844v1
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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
Journal articles
hal-04176922v1
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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
Journal articles
hal-03985522v1
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Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study
Annu Mehta
,
Lokesh Kumar
,
Luca Serventi
,
Pascal Schlich
,
Damir Dennis Torrico
Journal articles
hal-04145545v1
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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
Journal articles
hal-03641962v1
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Sensory acceptability of new plant protein meat substitutes
Sylvie Cordelle
,
Andreas Redl
,
Pascal Schlich
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
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
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
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
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
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
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
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
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
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
Journal articles
hal-02955299v1
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|
Beyond principal component analysis (PCA) of product means: Toward a psychometric view on sensory profiling data
Burkhard Dettmar
,
Caroline Peltier
,
Pascal Schlich
Journal articles
hal-02620974v1
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|
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 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
Journal articles
hal-02964800v1
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|
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
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
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
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
Journal articles
hal-02621970v1
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|
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
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
|
|
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
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
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
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
Journal articles
hal-02330909v1
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|
Do we need to replicate in sensory profiling studies?
Caroline Peltier
,
Nadra Mammasse
,
Michel Visalli
,
Sylvie Cordelle
,
Pascal Schlich
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 articles
hal-02623154v1
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|
Targeting colon luminal lipid peroxidation limits colon carcinogenesis associated with red meat consumption
Océane Martin
,
Nathalie Naud
,
Sylviane Taché
,
Laurent Debrauwer
,
Sylvie S. Chevolleau
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
Journal articles
hal-02964836v1
|
|
Enhancing canonical variate analysis by taking the scaling effect into account
Caroline Peltier
,
Michel Visalli
,
Pascal Schlich
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
Journal articles
hal-02621236v1
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|
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
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
Journal articles
hal-02618675v1
|
|
Modeling temporal dominance of sensations with semi-Markov chains
Guillaume Lecuelle
,
Michel Visalli
,
Hervé Cardot
,
Pascal Schlich
Journal articles
hal-01679100v1
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|
Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS)
L.-M. Oberrauter
,
R. Januszewska
,
Pascal Schlich
,
D. Majchrzak
Journal articles
hal-02621183v1
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|
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 articles
hal-02621981v1
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|
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
Journal articles
hal-01514238v1
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|
Decomposition of the level effect into overall and descriptor-specific components
Caroline Peltier
,
Michel Visalli
,
Pascal Schlich
Journal articles
hal-01929414v1
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|
Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis
Pascal Schlich
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
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
Journal articles
hal-01426953v1
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|
Temporal Dominance of Sensations (TDS): a new deal for temporal sensory analysis
Pascal Schlich
Journal articles
hal-02962023v1
|
|
Qualités culinaires, sensorielles et nutritionnelles de pâtes alimentaires sans
gluten à base de légumineuses
Karima Laleg
,
Denis Cassan
,
Cécile Barron
,
Sylvie Cordelle
,
Pascal Schlich
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
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
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 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 articles
hal-02619885v1
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|
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
Journal articles
hal-01258328v1
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|
Should I use touchscreen tablets rather than computers and mice in TDS trials?
Michel Visalli
,
Christine Lange
,
Loic Mallet-Logé
,
Sylvie Cordelle
,
Pascal Schlich
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
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
|
|
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
|
|
Associations between liking for fat, sweet or salt and obesity risk in French adults
Aurélie Lampuré
,
Katia Castetbon
,
Amélie Deglaire
,
Pascal Schlich
,
Sandrine Péneau
Journal articles
hal-01392307v1
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|
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 articles
hal-01413131v1
|
|
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
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
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
Journal articles
hal-01212003v1
|
|
Temporal drivers of liking
Arnaud Thomas
,
Michel Visalli
,
Sylvie Cordelle
,
Pascal Schlich
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
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
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
Journal articles
hal-01207462v1
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|
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 articles
hal-01209779v1
|
|
Comparison of canonical variate analysis and principal component analysis on 422 descriptive sensory studies
Caroline Peltier
,
Michel Visalli
,
Pascal Schlich
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
Journal articles
hal-01207464v1
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|
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
Journal articles
hal-01123448v1
|
|
Canonical variate analysis of sensory profiling data
Caroline Peltier
,
Michel Visalli
,
Pascal Schlich
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
Journal articles
hal-02635080v1
|
|
The impact of sugar and fat reduction on perception and liking of biscuits
Coralie Biguzzi
,
Pascal Schlich
,
Christine Lange
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
Journal articles
hal-01123453v1
|
|
Amélioration nutritionnelle : le goût, critère indépassable
Coralie Biguzzi
,
Pascal Schlich
Process Alimentaire, 2014, Février 2014 (1311), pp.18-18
Journal articles
hal-02629758v1
|
|
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
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|
Adequate number of consumers in a liking test. Insights from resampling in seven studies
Nadra Mammasse
,
Pascal Schlich
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
Journal articles
hal-01215319v1
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|
The MAM-CAP table: A new tool for monitoring panel performances
Caroline Peltier
,
P.B. Brockhoff
,
Michel Visalli
,
Pascal Schlich
Journal articles
hal-00939544v1
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Panel performance for Temporal Dominance of Sensations
Melissa Lepage
,
Tara Neville
,
Andreas Rytz
,
Pascal Schlich
,
Nathalie Martin
Journal articles
hal-01186416v1
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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
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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
Journal articles
hal-01209653v1
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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
Journal articles
hal-00863742v1
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Panels de consommateurs : quel effectif interroger ?
Nadra Mammasse
,
Pascal Schlich
,
Virginie Herbreteau
Revue des ENIL, 2013, Mai
Journal articles
hal-02646104v1
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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
Journal articles
hal-00823192v1
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Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products
Romain Bouteille
,
Sylvie Cordelle
,
Caroline Laval
,
Carole Tournier
,
Bruno Lecanu
Journal articles
hal-00866463v1
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Temporal dominance of sensations: what is a good attribute list?
Nicolas Pineau
,
Antoine Goupil de Bouille
,
Melissa Lepage
,
Francine Lenfant
,
Pascal Schlich
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
Journal articles
hal-01519455v1
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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
Journal articles
hal-02652382v1
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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
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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
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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
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Development of a questionnaire to assay recalled liking for salt, sweet and fat
Amélie Deglaire
,
Caroline Mejean
,
Katia Castetbon
,
Emmanuelle Kesse-Guyot
,
Christine Urbano
Journal articles
hal-02650515v1
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How texture influences aroma and taste perception over time in candies
Anne Saint-Eve
,
Maud Panouillé
,
Fanny Dakowski
,
Isabelle Déléris
,
Sylvie Cordelle
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
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Sensory methodologies and the taste of water
Eric Teillet
,
Pascal Schlich
,
Christine Urbano
,
Sylvie Cordelle
,
Elisabeth Guichard
Journal articles
hal-00816536v1
|
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Effect of sensory education on food preferences in children
Caroline Reverdy
,
Pascal Schlich
,
Egon Peter Köster
,
Emilie Ginon
,
Christine Lange
Journal articles
hal-00816450v1
|
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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
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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
|
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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
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
Journal articles
hal-02653994v1
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Consumer perception and preference of bottled and tap water
Eric Teillet
,
Christine Urbano
,
Sylvie Cordelle
,
Pascal Schlich
Journal articles
hal-00832452v1
|
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SORT-CC: A procedure for the statistical treatment of free sorting data
E.M. Qannari
,
Véronique Cariou
,
E. Teillet
,
Pascal Schlich
Journal articles
hal-02660056v1
|
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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
|
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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
Journal articles
hal-02667776v1
|
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Temporal dominance of sensations and sensory profiling: A comparative study
D. Labbe
,
Pascal Schlich
,
Nicolas Pineau
,
F. Gilbert
,
N. Martin
Journal articles
hal-02667772v1
|
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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
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Temporal dominance of sensations: construction of the TDS curves and comparison with time-intensity
Nicolas Pineau
,
Pascal Schlich
,
Sylvie Cordelle
,
Christelle Mathonnière
,
Sylvie Issanchou
Journal articles
hal-02668899v1
|
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Sensory attribute evolution in bottled young red wines from Rioja Alavesa
Inaki Etaio
,
Francisco José Pérez Elortondo
,
Marta Albisu
,
Edurne Gaston
,
Pascal Schlich
Journal articles
hal-02660699v1
|
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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
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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
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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
|
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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
|
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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
Journal articles
hal-02658006v1
|
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Modeling the evolution of the performance of a sensory panel: a mixed model and control chart approach
Nicolas Pineau
,
Claire Chabanet
,
Pascal Schlich
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
Journal articles
hal-02680777v1
|
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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
|
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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
|
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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
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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
|