Sylvie Chollet Professeur en Evaluation sensorielle

Présentation

Publications

Article dans une revue (28)

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 Lutunet 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 Cadalenet al. Phytochemistry, 2023, 205, pp.113508. ⟨10.1016/j.phytochem.2022.113508⟩ Article dans une revue hal-03959510v1
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
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
How protein containing foods are represented in memory? A categorization study Sylvie Chollet,Coraline Sénécal,Laura Woelki,Adeline Cortesi,Viridiana Fifiet al. Food Quality and Preference, 2022, 96, pp.104381. ⟨10.1016/j.foodqual.2021.104381⟩ Article dans une revue hal-03349648v1
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 Cholletet al. Foods, 2021, 10 (6), pp.1312. ⟨10.3390/foods10061312⟩ Article dans une revue hal-03653912v1
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
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 Dantinet al. Foods, 2020, 9 (10), pp.1354. ⟨10.3390/foods9101354⟩ Article dans une revue hal-03653919v1
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
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 istex hal-02617813v1
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 Flahautet al. Food Quality and Preference, 2019, 72, pp.188-197. ⟨10.1016/j.foodqual.2018.10.004⟩ Article dans une revue hal-02627622v1
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 Paelincket 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
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
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
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 istex 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 Quéréet 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

Communication dans un congrès (12)

The phytochemical diversity of wild hops from northern France for potential brewing application Augustin Bildstein,Mathilde Vandenberghe,Anne-Sophie Paguet,Gabriel Lefèvre,Louis Raymondet 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 Tenenbaumet 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 Attalahet al. Analytics 2022, Sep 2022, Nantes (France), France Communication dans un congrès hal-04547587v1
Sparse Multiple Correspondence Analysis Vincent Guillemot,Julie Le Borgne,Arnaud Gloaguen,Arthur Tenenhaus,Gilbert Saportaet al. 52èmes Journées de Statistique, Société Française de Statistique (SFdS), May 2020, Nice, France. pp.830-835 Communication dans un congrès pasteur-03037346v1
Development of innovative bitterness caseic hydrolysates by combining biocatalysis/sensory/proteomics approaches. Dahlia Daher,Alain Baniel,Barbara Deracinois,Elodie Wattez,Justine Dantinet al. 24th International Conference on Food Technologies and Processing, Oct 2020, On Line meeting, France Communication dans un congrès hal-04547590v1
Applications of MALDI-TOF-MS in food microbiology. Twenty-fourth Conference on Food Microbiology Roxanne Raulo,Mickaël Chevalier,Menouar Nacef,Mahammed Zidour,Sylvie Cholletet 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 Dantinet 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
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 Chateletet al. 11th International Terroir Congress 2016, Southern Oregon University, Jul 2016, Corvallis, United States Communication dans un congrès hal-02177457v1
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 Quéréet 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

Poster de conférence (8)

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 Dantinet 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 Dantinet 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 Valentinet al. SPISE - Summer Program In Sensory Evaluation, Jul 2016, Hô Chi Minh City, Vietnam Poster de conférence hal-02176334v1
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 Valentinet 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 Chateletet 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 Chateletet al. 11th Pangborn Sensory Science Symposium, Aug 2015, Gothenburg, Switzerland Poster de conférence hal-02177720v1

Chapitre d'ouvrage (5)

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