Sylvie Chollet

Professeur en Evaluation sensorielle
53
Documents

Présentation

Publications

Publications

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Phytochemical characterisation and aromatic potential for brewing of wild hops (Humulus lupulus L.) from Northern France: Towards a lead for local hop varieties

Anne-Sophie Paguet , Ali Siah , Gabriel Lefèvre , Mathilde Vandenberghe , David Lutun et al.

Food Chemistry, 2023, pp.137302. ⟨10.1016/j.foodchem.2023.137302⟩

Article dans une revue hal-04192696v1

Multivariate analysis of chemical and genetic diversity of wild Humulus lupulus L. (hop) collected in situ in northern France

Anne-Sophie Paguet , Ali Siah , Gabriel Lefèvre , Sophie Moureu , Thierry Cadalen et al.

Phytochemistry, 2023, 205, pp.113508. ⟨10.1016/j.phytochem.2022.113508⟩

Article dans une revue hal-03959510v1
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Out of sight, out of mind: Effect of geographical environment on consumer’s representations

Menouar Nacef , Dominique Valentin , Ronan Symoneaux , Sylvie Chollet

International Journal of Gastronomy and Food Science, 2023, 33, pp.100781. ⟨10.1016/j.ijgfs.2023.100781⟩

Article dans une revue hal-04186210v1
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How protein containing foods are represented in memory? A categorization study

Sylvie Chollet , Coraline Sénécal , Laura Woelki , Adeline Cortesi , Viridiana Fifi et al.

Food Quality and Preference, 2022, 96, pp.104381. ⟨10.1016/j.foodqual.2021.104381⟩

Article dans une revue hal-03349648v1
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Pairing a beer with a soundtrack: Is it guided by geographical identity?

Mathilde Vandenberghe-Descamps , Arthur Paté , Sylvie Chollet

Food Quality and Preference, 2022, 96, pp.104432. ⟨10.1016/j.foodqual.2021.104432⟩

Article dans une revue hal-03561433v1
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Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

Dahlia Daher , Barbara Deracinois , Philippe Courcoux , Alain Baniel , Sylvie Chollet et al.

Foods, 2021, 10 (6), pp.1312. ⟨10.3390/foods10061312⟩

Article dans une revue hal-03653912v1
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From perceptual to conceptual categorization of wines: What is the effect of expertise?

Carole Honoré-Chedozeau , Sylvie Chollet , Maud Lelievre-Desmas , Jordi Ballester , Dominique Valentin

Food Quality and Preference, 2020, 80, pp.103806. ⟨10.1016/j.foodqual.2019.103806⟩

Article dans une revue hal-02380493v1
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Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

Dahlia Daher , Barbara Deracinois , Alain Baniel , Elodie Wattez , Justine Dantin et al.

Foods, 2020, 9 (10), pp.1354. ⟨10.3390/foods9101354⟩

Article dans une revue hal-03653919v1

Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches

Menouar Nacef , Maud Lelievre-Desmas , Djamel Drider , Christophe Flahaut , Sylvie Chollet

International Dairy Journal, 2019, 89, pp.42-52. ⟨10.1016/j.idairyj.2018.09.002⟩

Article dans une revue hal-02617813v1

Representation of wine and beer: influence of expertise

Carole Honore-Chedozeau , Maud Desmas , Jordi Ballester , Wendy V. Parr , Sylvie Chollet

Current Opinion in Food Science, 2019, 27 (Special Issue), pp.104-114. ⟨10.1016/j.cofs.2019.07.002⟩

Article dans une revue (article de synthèse) hal-02618534v1

Consumers' expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?

Menouar Nacef , Maud Lelievre-Desmas , Ronan Symoneaux , Laureen Jombart , Christophe Flahaut et al.

Food Quality and Preference, 2019, 72, pp.188-197. ⟨10.1016/j.foodqual.2018.10.004⟩

Article dans une revue hal-02627622v1
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Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages

Hannelore de Maere , Sylvie Chollet , Jos de Brabanter , Chris Michiels , Hubert Paelinck et al.

Meat Science, 2018, 135, pp.46-53. ⟨10.1016/j.meatsci.2017.08.024⟩

Article dans une revue hal-02623763v1

The role of gender and product consumption in the mental representation of industrial and craft beers: An exploratory study with Mexican consumers

Carlos Gómez-Corona , Dominique Valentin , Héctor B. Escalona-Buendía , Sylvie Chollet

Food Quality and Preference, 2017, 60 (3), pp.31-39. ⟨10.1016/j.foodqual.2017.03.008⟩

Article dans une revue hal-01595526v1

The building blocks of drinking experience across men and women: A case study with craft and industrial beers

Carlos Gomez-Corona , Héctor B. Escalona-Buendía , Sylvie Chollet , Dominique Valentin

Appetite, 2017, 116, pp.345-356. ⟨10.1016/j.appet.2017.05.026⟩

Article dans une revue hal-01593197v1

Pivot profile method: What is the influence of the pivot and product space?

Maud Lelièvre-Desmas , Dominique Valentin , Sylvie Chollet

Food Quality and Preference, 2017, 61, pp.6-14. ⟨10.1016/j.foodqual.2017.05.002⟩

Article dans une revue hal-01594872v1

Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines

Carole Honoré-Chedozeau , Maud Lelièvre-Desmas , Jordi Ballester , S. Chollet , Dominique Valentin

Food Quality and Preference, 2017, 57, pp.17 - 31. ⟨10.1016/j.foodqual.2016.11.008⟩

Article dans une revue hal-01490563v1

Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition

Carlos Gómez-Corona , Sylvie Chollet , Héctor B. Escalona-Buendía , Dominique Valentin

Food Quality and Preference, 2017, 60 (3), pp.113-122. ⟨10.1016/j.foodqual.2017.04.002⟩

Article dans une revue hal-01595525v1

Effect of germination and fermentation process on the antioxidant compounds of quinoa seeds

Ramiro Ariel Carciochi , Leandro Galvan-d'Alessandro , Pierre Vandendriessche , Sylvie Chollet

Plant Foods for Human Nutrition, 2016, 71 (4), pp.361-367. ⟨10.1007/s11130-016-0567-0⟩

Article dans une revue hal-01606913v1

Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico

Carlos Gómez-Corona , Héctor B. Escalona-Buendía , Mauricio García , Sylvie Chollet , Dominique Valentin

Appetite, 2016, 96, pp.358-367. ⟨10.1016/j.appet.2015.10.002⟩

Article dans une revue hal-01258327v1

Craft beer representation amongst men in two different cultures

Carlos Gómez-Corona , Maud Lelievre-Desmas , Héctor B. Escalona Buendía , Sylvie Chollet , Dominique Valentin

Food Quality and Preference, 2016, 53, pp.19 - 28. ⟨10.1016/j.foodqual.2016.05.010⟩

Article dans une revue istex hal-01392668v1

Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

Ronan Symoneaux , Jean-Michel Le Quéré , Alain A. Baron , R. Bauduin , S. Chollet

LWT - Food Science and Technology, 2015, 63 (2), pp.886-891. ⟨10.1016/j.lwt.2015.04.037⟩

Article dans une revue hal-02641475v1

Could cider aroma modify cider mouthfeel properties?

Ronan Symoneaux , Hugues Guichard , Jean-Michel Le Quéré , Alain A. Baron , Sylvie Chollet

Food Quality and Preference, 2015, 45, pp.11 - 17. ⟨10.1016/j.foodqual.2015.04.004⟩

Article dans une revue istex hal-02631778v1

Becoming a beer expert: Is simple exposure with feedback sufficient to learn beer categories?

Maud Lelièvre-Desmas , Sylvie Chollet , Hervé Abdi , Dominique Valentin

Acta Psychologica, 2015, 161, pp.95-103. ⟨10.1016/j.actpsy.2015.08.003⟩

Article dans une revue istex hal-01233897v1

Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals

Ronan Symoneaux , Sylvie Chollet , Corinne Patron , Remi Bauduin , Jean-Michel Le Quéré et al.

LWT - Food Science and Technology, 2015, 61 (1), pp.63 - 69. ⟨10.1016/j.lwt.2014.11.030⟩

Article dans une revue istex hal-02630561v1

Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration

Ronan Symoneaux , Alain A. Baron , Nathalie Marnet , Rémy Bauduin , Sylvie Chollet

LWT - Food Science and Technology, 2014, 57 (1), pp.22-27. ⟨10.1016/j.lwt.2013.11.016⟩

Article dans une revue hal-02632143v1

Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components

Ronan Symoneaux , Sylvie Chollet , Remi Bauduin , Jean-Michel Le Quéré , Alain A. Baron

LWT - Food Science and Technology, 2014, 57 (1), pp.28-34. ⟨10.1016/j.lwt.2014.01.007⟩

Article dans une revue hal-02631563v1

Quick and dirty but still pretty good: a review of new descriptive methods in food science

Dominique Valentin , Sylvie Chollet , Maud Lelièvre , Hervé Abdi

International Journal of Food Science and Technology, 2012, 47 (8), pp.1563-1578. ⟨10.1111/j.1365-2621.2012.03022.x⟩

Article dans une revue istex hal-00723390v1

Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask

Sylvie Chollet , Maud Lelièvre , Hervé Abdi , Dominique Valentin

Food Quality and Preference, 2011, 22 (6), pp.507-520. ⟨10.1016/j.foodqual.2011.02.004⟩

Article dans une revue istex hal-02180592v1

The phytochemical diversity of wild hops from northern France for potential brewing application

Augustin Bildstein , Mathilde Vandenberghe , Anne-Sophie Paguet , Gabriel Lefèvre , Louis Raymond et al.

International Congress on Natural Products Research (ICNPR2024), PSE; GA; ASP; AFERP; The Japanese Society of Pharmacognosy; The Korean Society of Pharmacognosy; Societa Italiana Di Fitochimica, Jul 2024, Krakow, Poland. pp.103707, ⟨10.1016/j.phytol.2025.103707⟩

Communication dans un congrès hal-05339301v1

Impact of industrial process on gastrointestinal digestion of milk micellar caseins and development of low bitterness casein hydrolysates

Christophe Flahaut , Barbara Deracinois , Dahlia Daher , Nathalie Attalah , Mathie Tenenbaum et al.

Green Food Tech, May 2023, Montréal Québec, Canada

Communication dans un congrès hal-04547580v1

PeptidoMILK: an academic/industrial collaboration story through the “All in Pep labcom” and the ProteinoPepS industrial chair

Christophe Flahaut , Barbara Deracinois , A Matéos , Dahlia Daher , Nathalie Attalah et al.

Analytics 2022, Sep 2022, Nantes (France), France

Communication dans un congrès hal-04547587v1

Development of innovative bitterness caseic hydrolysates by combining biocatalysis/sensory/proteomics approaches.

Dahlia Daher , Alain Baniel , Barbara Deracinois , Elodie Wattez , Justine Dantin et al.

24th International Conference on Food Technologies and Processing, Oct 2020, On Line meeting, France

Communication dans un congrès hal-04547590v1
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Sparse Multiple Correspondence Analysis

Vincent Guillemot , Julie Le Borgne , Arnaud Gloaguen , Arthur Tenenhaus , Gilbert Saporta et al.

52èmes Journées de Statistique, Société Française de Statistique (SFdS), May 2020, Nice, France. pp.830-835

Communication dans un congrès pasteur-03037346v1

Applications of MALDI-TOF-MS in food microbiology. Twenty-fourth Conference on Food Microbiology

Roxanne Raulo , Mickaël Chevalier , Menouar Nacef , Mahammed Zidour , Sylvie Chollet et al.

Twenty-fourth Conference on Food Microbiology, Oct 2019, Bruxelles, Belgium

Communication dans un congrès hal-04547593v1

Development of a bitterness predictive tool for agrofood protein enzymatic proteolysis: a sensomics approach.

Dahlia Daher , Gianni Froidevaux , Barbara Deracinois , Elodie Wattez , Justine Dantin et al.

SMAP 2019 congres, Sep 2019, Strasbourg, France

Communication dans un congrès hal-04547600v1

How to measure the drinking experience of beer to drive new product development

Carlos Gomez-Corona , Sylvie Chollet , Héctor B. Escalona-Buendía , Dominique Valentin

SPISE 2016 - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam

Communication dans un congrès hal-02176443v1
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Vineyards and grape varieties: What is going on in wine professional and consumer minds?

Carole Honoré-Chedozeau , Maud Lelievre-Desmas , Jordi Ballester , Sylvie Chollet , Bertrand Chatelet et al.

11th International Terroir Congress 2016, Southern Oregon University, Jul 2016, Corvallis, United States

Communication dans un congrès hal-02177457v1
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How to measure the drinking experience of beer to drive new product development

Carlos Gómez Corona , Sylvie Chollet , Héctor B. Escalona Buendía , Dominique Valentin

SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. 126 p

Communication dans un congrès hal-02740835v1

Prédiction des caractéristiques sensorielles du cidre en fonction de leur composition biochimique : utilisation d’un plan d’expérience et validation par les professionnels

Ronan Symoneaux , Sylvie Chollet , Corinne Patron , Remi Bauduin , Jean-Michel Le Quéré et al.

13. Journées Agro-Industrie et Méthodes Statistiques ( AgroStat), Ecole Nationale de l'Industrie Minérale (ENIM). Rabat, MAR. Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS). Société Française de Statistique (SFdS), FRA., Mar 2014, Rabat, Maroc

Communication dans un congrès hal-02739121v1

Impact of training on strategies to realize a beer sorting task: behavioral and verbal assessments

Bruno Patris , Vanda Gufoni , Sylvie Chollet , Dominique Valentin

Spise 2007, 2007, Ho chi minh, Vietnam

Communication dans un congrès hal-00149116v1

How comfortable is your mask? Co-creation of the concept of comfortability of masks to develop alternative, washable, locally manufactured and comfortable chirurgical masks with a high filtration performance.

Mathilde Vandenberghe Descamps , Simon Laureen , Philippe Vroman , Maryline Lewandowski , Sylvie Chollet

15th Pangborn, Aug 2023, Nantes, France

Poster de conférence hal-04548638v1

Can we predict liking and sensory description of Maroilles cheese by physicochemical parameters?

Menouar Nacef , Christophe Flahaut , Sylvie Chollet

SPISE 2020+2, Jul 2022, Hanoï, Vietnam

Poster de conférence hal-04547621v1

Use of random frorests and regression trees to identify bitterness peptides in casein hydrolysates.

Dahlia Daher , Philippe Courcoux , Barbara Deracinois , Elodie Wattez , Justine Dantin et al.

9th European conference on sensory and consumer research., Dec 2020, Online, France

Poster de conférence hal-04547624v1

Development of bitterness predictive tool for food protein enzymatic proteolysis: a sensomics approach.

Dahlia Daher , Gianni Froidevaux , Barbara Deracinois , Elodie Wattez , Justine Dantin et al.

SMAP 2019 congres, Sep 2019, Strasbourg, France

Poster de conférence hal-04547629v1

Do spices have the same odor on the other side of world ? effect of culture on spice odor perception

Maud Lelievre-Desmas , S. Suwonsichon , W. Chantrapornchai , A. Sea-Eaw , Dominique Valentin et al.

SPISE - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam

Poster de conférence hal-02176334v1
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Do spices have the same odor on the other side of world? Effect of culture on spice odor perception

Maud Lelièvre Desmas , S. Suwonsichon , W. Chantrapornchai , A. Sea-Eaw , Dominique Valentin et al.

SPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam. 1 p., 2016

Poster de conférence hal-02795231v1

Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception?

Carole Honoré Chedozeau , Sylvie Chollet , Jordi Ballester , Maud Lelièvre Desmas , Bertrand Chatelet et al.

11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p., 2015

Poster de conférence hal-02795236v1

Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception ?

Carole Honoré-Chedozeau , Sylvie Chollet , Jordi Ballester , Maud Lelievre-Desmas , Bertrand Chatelet et al.

11th Pangborn Sensory Science Symposium, Aug 2015, Gothenburg, Switzerland

Poster de conférence hal-02177720v1

Perception and Representation: Sorting Task and Projective Mapping

Sylvie Chollet , Dominique Valentin

Consumer Research Methods in Food Science, Springer US, pp.115-132, 2023, Methods and Protocols in Food Science, 978-1-0716-2999-4 (print) ; 978-1-0716-3000-6 (online). ⟨10.1007/978-1-0716-3000-6_7⟩

Chapitre d'ouvrage hal-04080879v1

Méthodes descriptives alternatives

Sylvie Chollet , Dominique Valentin , Maud Lelièvre-Desmas , Carlos Gomez-Corona

Carlos Gomez-Corona; Maud Lelièvre-Desmas. Introducción al análisis sensorial y estudios con consumidores: Nuevas perspectivas [Introduction à l’analyse sensorielle et aux études consommateurs : Nouvelles perspectives], Partie I. Analyse sensorielle, XOC ESTUDIO, 2019, B07VLVT97Q (ASIN)

Chapitre d'ouvrage hal-03695284v1

Chapter 15 - Projective Mapping and Sorting Tasks

Dominique Valentin , Sylvie Chollet , Michael Nestrud , Hervé Abdi

Descriptive Analysis in Sensory Evaluation, John Wiley & Sons Ltd., pp.535-559, 2018, 9780470671399. ⟨10.1002/9781118991657.ch15⟩

Chapitre d'ouvrage hal-02177527v1

Similarity mehods

Dominique Valentin , Naes Norton , Sylvie Chollet , Hervé Abdi

Descriptive Analysis in Sensory Evaluation, Wiley-Blackwell, p. 535, 2018, 978-0-470-67139-9

Chapitre d'ouvrage hal-04538614v1

Free sorting task

Sylvie Chollet , Dominique Valentin , Hervé Abdi

Novel Techniques in Sensory Characterization and Consumer Profiling, CRC Press, 2014, 978-1-4665-6630-9. ⟨10.1201/b16853-9⟩

Chapitre d'ouvrage hal-01182875v1