Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages J Palczak, D Blumenthal, M Rogeaux, J Delarue Food Quality and Preference 71, 66-75, 2019 | 67 | 2019 |
Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups M Masson, J Delarue, S Bouillot, JM Sieffermann, D Blumenthal Food Quality and Preference 47, 156-165, 2016 | 53 | 2016 |
Eliciting user perceptions using assessment tests based on an interactive genetic algorithm E Poirson, JF Petiot, L Boivin, D Blumenthal Journal of Mechanical Design 135 (3), 031004, 2013 | 44 | 2013 |
An observational study of refrigerator food storage by consumers in controlled conditions M Masson, J Delarue, D Blumenthal Food Quality and Preference 56, 294-300, 2017 | 43 | 2017 |
Temporal aspects of consumer preferences J Delarue, D Blumenthal Current Opinion in Food Science 3, 41-46, 2015 | 30 | 2015 |
Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake V Guénard-Lampron, M Masson, O Leichtnam, D Blumenthal Innovative Food Science & Emerging Technologies 72, 102738, 2021 | 27 | 2021 |
Effect of bread crumb and crust structure on the in vivo release of volatiles and the dynamics of aroma perception S Jourdren, M Masson, A Saint-Eve, M Panouille, D Blumenthal, ... Journal of Agricultural and Food Chemistry 65 (16), 3330-3340, 2017 | 25 | 2017 |
Product appraisal dimensions impact emotional responses and visual acceptability of instrument panels N Herbeth, D Blumenthal Food Quality and Preference 29 (1), 53-64, 2013 | 24 | 2013 |
Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake M Cepeda-Vázquez, D Blumenthal, V Camel, B Rega Talanta 164, 708-715, 2017 | 22 | 2017 |
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions A Cosson, D Blumenthal, N Descamps, I Souchon, A Saint-Eve Food research international 141, 110151, 2021 | 15 | 2021 |
Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients V Guénard‐Lampron, M Masson, D Blumenthal Journal of texture studies 52 (5-6), 665-678, 2021 | 14 | 2021 |
From consumption behaviour to sensory measurement: Sensory characterization of the perceived flavour complexity of a chocolate dessert experience J Palczak, D Blumenthal, J Delarue Food Quality and Preference 78, 103734, 2019 | 14 | 2019 |
Validation of food visual attribute perception in virtual reality MA Gouton, C Dacremont, G Trystram, D Blumenthal Food Quality and Preference 87, 104016, 2021 | 13 | 2021 |
Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation AG Plaza, L Saulais, D Blumenthal, J Delarue Food Quality and Preference 78, 103738, 2019 | 13 | 2019 |
Study of the convergence of interactive genetic algorithm in iterative user's tests: application to car dashboard design E Poirson, JF Petiot, E Aliouat, L Boivin, D Blumenthal International conference on Integrated Design and Manufacturing in …, 2010 | 13 | 2010 |
Perceived intensity of vibrotactile stimuli: Do your clothes really matter? V Duthoit, JM Sieffermann, E Enrègle, D Blumenthal Haptics: Perception, Devices, Control, and Applications: 10th International …, 2016 | 10 | 2016 |
Use of rapid sensory methods in the automotive industry D Blumenthal, N Herbeth Rapid Sensory Profiling Techniques, 427-453, 2015 | 10 | 2015 |
Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne’s theory apply to desserts? J Palczak, D Blumenthal, J Delarue Food quality and preference 84, 103957, 2020 | 9 | 2020 |
Taking into account upstream variability of flours with processing variables in legume-enriched soft cakes: Conception of a multiobjective model for the monitoring of physical … AF Monnet, C Michon, MH Jeuffroy, D Blumenthal Food and bioprocess technology 12, 625-635, 2019 | 9 | 2019 |
Identifying the ideal profile of French yogurts for different clusters of consumers M Masson, A Saint-Eve, J Delarue, D Blumenthal Journal of Dairy Science 99 (5), 3421-3433, 2016 | 9 | 2016 |