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Chollet sylvie
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Zitiert von
Jahr
Quick and dirty but still pretty good: A review of new descriptive methods in food science
D Valentin, S Chollet, M Lelièvre, H Abdi
International Journal of Food Science & Technology 47 (8), 1563-1578, 2012
4402012
Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico
C Gómez-Corona, HB Escalona-Buendía, M García, S Chollet, D Valentin
Appetite 96, 358-367, 2016
2862016
Analyzing assessors and products in sorting tasks: DISTATIS, theory and applications
H Abdi, D Valentin, S Chollet, C Chrea
Food quality and preference 18 (4), 627-640, 2007
2542007
Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask
S Chollet, M Lelièvre, H Abdi, D Valentin
Food quality and preference 22 (6), 507-520, 2011
1812011
French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies
G Blancher, S Chollet, R Kesteloot, DN Hoang, G Cuvelier, ...
Food quality and preference 18 (3), 560-575, 2007
1592007
What is the validity of the sorting task for describing beers? A study using trained and untrained assessors
M Lelièvre, S Chollet, H Abdi, D Valentin
Food quality and preference 19 (8), 697-703, 2008
1562008
Impact of training on beer flavor perception and description: are trained and untrained subjects really different?
S Chollet, D Valentin
Journal of Sensory studies 16 (6), 601-618, 2001
1552001
MALDI-TOFmass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles
DDFC Nacef M., Chevalier M., Chollet S.
International Journal of Food Microbiology, 2017
1352017
Effect of germination and fermentation process on the antioxidant compounds of quinoa seeds
RA Carciochi, L Galván-D’Alessandro, P Vandendriessche, S Chollet
Plant foods for human nutrition 71, 361-367, 2016
1112016
Craft beer representation amongst men in two different cultures
C Gómez-Corona, M Lelievre-Desmas, HBE Buendía, S Chollet, ...
Food quality and preference 53, 19-28, 2016
882016
Le degré d'expertise a-t-il une influence sur la perception olfactive? Quelques éléments de réponse dans le domaine du vin
S Chollet, D Valentin
L'année psychologique 100 (1), 11-36, 2000
832000
Do trained assessors generalize their knowledge to new stimuli?
S Chollet, D Valentin, H Abdi
Food Quality and Preference 16 (1), 13-23, 2005
812005
Free sorting task
S Chollet, D Valentin, H Abdi
Novel techniques in sensory characterization and consumer profiling 207, 2014
722014
Understanding apple consumers’ expectations in terms of likes and dislikes. Use of comment analysis in a cross-cultural study
MV Galmarini, R Symoneaux, S Chollet, MC Zamora
Appetite 62, 27-36, 2013
652013
Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition
C Gómez-Corona, S Chollet, HB Escalona-Buendía, D Valentin
Food quality and preference 60, 113-122, 2017
602017
Beer-trained and untrained assessors rely more on vision than on taste when they categorize beers
M Lelièvre, S Chollet, H Abdi, D Valentin
Chemosensory perception 2, 143-153, 2009
602009
Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?
M Nacef, M Lelièvre-Desmas, R Symoneaux, L Jombart, C Flahaut, ...
Food Quality and Preference 72, 188-197, 2019
592019
Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration
R Symoneaux, A Baron, N Marnet, R Bauduin, S Chollet
LWT-Food Science and Technology 57 (1), 22-27, 2014
572014
Expertise and memory for beers and beer olfactory compounds
D Valentin, S Chollet, S Beal, B Patris
Food quality and preference 18 (5), 776-785, 2007
562007
Les mots du vin: experts et novices diffèrent-ils quand ils décrivent des vins?
D Valentin, S Chollet, H Abdi
Corpus, 2003
482003
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