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Mesurer le goût : Les sciences du goûtDACREMONT, Catherine.Biofutur (Puteaux). 2011, Num 320, pp 48-49, issn 0294-3506, 2 p.Article

Psychology of perception: sensory evaluation and context. Theory and applicationsURDAPILLETA, Isabel; DACREMONT, Catherine.European review of applied psychology. 2006, Vol 56, Num 4, issn 1162-9088, 81 p.Serial Issue

Contribution à la caractérisation de trois descripteurs de texture: croustillant craquant et croquant par des approches acoustiques et sensorielles = Contribution to the characterization of three french textural descriptors: croustillant (crispy), craquant (crackle) and croquant (crunchy) by acoustic and sensory studiesDacremont, Catherine; Colas, Bernard.1992, 142 p.Thesis

Semantic and perceptive organisation of Sauvignon blanc wine characteristics: Influence of expertiseURDAPILLETA, Isabel; PARR, Wendy; DACREMONT, Catherine et al.Food quality and preference. 2011, Vol 22, Num 1, pp 119-128, issn 0950-3293, 10 p.Article

Le profil sensoriel : les limites d'un savoir-faire empirique = Sensory profiling: limits of an empirical know-howGIBOREAU, Agnès; DACREMONT, Catherine.Psychologie française. 2003, Vol 48, Num 4, pp 69-78, issn 0033-2984, 10 p.Article

Perceptual dimensions of tactile texturesPICARD, Delphine; DACREMONT, Catherine; VALENTIN, Dominique et al.Acta psychologica. 2003, Vol 114, Num 2, pp 165-184, issn 0001-6918, 20 p.Article

A comparison between nine laboratories performing triangle testsSAUVAGEOT, François; HERBRETEAU, Virginie; BERGER, Marie et al.Food quality and preference. 2012, Vol 24, Num 1, pp 1-7, issn 0950-3293, 7 p.Article

Does short-term odour memory increase with expertise? An experimental study with perfumers, flavourists, trained panellists and novicesVALENTIN, Dominique; DACREMONT, Catherine; CAYEUX, Isabelle et al.Flavour and fragrance journal. 2011, Vol 26, Num 6, pp 408-415, issn 0882-5734, 8 p.Article

Impact of fabric end-use knowledge on handle perceptionDACREMONT, C; SOUFFLET, I.European review of applied psychology. 2006, Vol 56, Num 4, pp 273-277, issn 1162-9088, 5 p.Article

The role of olfaction in the elaboration and use of the Chardonnay wine conceptBALLESTER, Jordi; DACREMONT, Catherine; LE FUR, Yves et al.Food quality and preference. 2005, Vol 16, Num 4, pp 351-359, issn 0950-3293, 9 p.Article

Lexicon and types of discourse in wine expertise: The case of vin de gardeLANGLOIS, Jennifer; DACREMONT, Catherine; PEYRON, Dominique et al.Food quality and preference. 2011, Vol 22, Num 6, pp 491-498, issn 0950-3293, 8 p.Article

Context in category scales : is fully agree equal to twice agree?COOLS, W; HOFMANS, J; THEUNS, P et al.European review of applied psychology. 2006, Vol 56, Num 4, pp 223-229, issn 1162-9088, 7 p.Article

Combining Olfactory and Gustatory Clues in the Judgment of Aging Potential of Red Wine by Wine ProfessionalsLANGLOIS, Jennifer; BALLESTER, Jordi; CAMPO, Eva et al.American journal of enology and viticulture. 2010, Vol 61, Num 1, pp 15-22, issn 0002-9254, 8 p.Article

Effects of early sensorimotor disorder on contextual learning in autismBJÖME, P; JOHANSSON, B; BALKENIUS, C et al.European review of applied psychology. 2006, Vol 56, Num 4, pp 247-252, issn 1162-9088, 6 p.Article

Cultural differences in food description and preference: Contrasting Vietnamese and French panellists on soy yogurtsVIET PHU TU; VALENTIN, Dominique; HUSSON, Florence et al.Food quality and preference. 2010, Vol 21, Num 6, pp 602-610, issn 0950-3293, 9 p.Article

Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessorsPARR, Wendy V; VALENTIN, Dominique; GREEN, James A et al.Food quality and preference. 2010, Vol 21, Num 1, pp 56-64, issn 0950-3293, 9 p.Article

Differential effects of stimulus context in sensory processingMARKS, L. E; ARIEH, Y.European review of applied psychology. 2006, Vol 56, Num 4, pp 213-221, issn 1162-9088, 9 p.Article

Mobilization of short-term memory capacity for odors in discriminative tests: implication for assessors' selectionDACREMONT, Catherine; VALENTIN, Dominique.Food quality and preference. 2004, Vol 15, Num 7-8, pp 735-742, issn 0950-3293, 8 p.Conference Paper

Influence of auditory tempo on the endogenous rhythm of non-nutritive suckingBOBIN-BEGUE, A; PROVASI, J; MARKS, A et al.European review of applied psychology. 2006, Vol 56, Num 4, pp 239-245, issn 1162-9088, 7 p.Article

A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabricsSOUFFLET, Ivanne; CALONNIER, Maurice; DACREMONT, Catherine et al.Food quality and preference. 2004, Vol 15, Num 7-8, pp 689-699, issn 0950-3293, 11 p.Conference Paper

Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicalityPARAVISINI, Laurianne; SEPTIER, Chantal; MORETTON, Cédric et al.Food research international. 2014, Vol 57, pp 79-88, issn 0963-9969, 10 p.Article

A putative female pheromone affects mood in men differently depending on social contextOLSSON, M. J; LUNDSTRÖM, J. N; DIAMANTOPOULOU, S et al.European review of applied psychology. 2006, Vol 56, Num 4, pp 279-284, issn 1162-9088, 6 p.Article

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatographyPARAVISINI, Laurianne; PROT, Aurélie; GOUTTEFANGEAS, Cécile et al.Food chemistry. 2015, Vol 167, pp 281-289, issn 0308-8146, 9 p.Article

Wine judging, context and New Zealand Sauvignon BlancPARR, W. V; GREEN, J. A; WHITE, K. Geoffrey et al.European review of applied psychology. 2006, Vol 56, Num 4, pp 231-238, issn 1162-9088, 8 p.Article

Contextual cues during olfactory learning improve memory for smells in childrenSTAGNETTO, J. M; ROUBY, C; BENSAFI, M et al.European review of applied psychology. 2006, Vol 56, Num 4, pp 253-259, issn 1162-9088, 7 p.Article

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