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Centre des Sciences du Goût et de l'Alimentation
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Last submissions
Odile Parizel, Hélène Labouré, Agnès Marsset-Baglieri, Gilles Fromentin, Claire Sulmont-Rossé. Providing choice and/or variety during a meal: Impact on vegetable liking and intake. Appetite, Elsevier, 2017, 108, pp.391 - 398. ⟨10.1016/j.appet.2016.10.027⟩. ⟨hal-01468522⟩
Mathilde Vandenberghe-Descamps, Claire Sulmont-Rossé, Chantal Septier, Gilles Feron, Hélène Labouré. Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems. Journal of Texture Studies, Wiley-Blackwell, 2017, 48 (4), pp.280-287. ⟨10.1111/jtxs.12250⟩. ⟨hal-02142337⟩
Mathilde Vandenberghe-Descamps, Hélène Labouré, Chantal Septier, Gilles Feron, Claire Sulmont-Rossé. Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics. Food Quality and Preference, Elsevier, 2018, 70, pp.57-67. ⟨10.1016/j.foodqual.2017.08.009⟩. ⟨hal-02142357⟩
Carolina Muñoz-González, Mathilde Vandenberghe-Descamps, Gilles Feron, Francis Canon, Hélène Labouré, et al.. Association between Salivary Hypofunction and Food Consumption in the Elderlies. A Systematic Literature Review. Journal of Nutrition, Health and Aging, Springer Verlag (Germany), 2018, 22 (3), pp.407-419. ⟨10.1007/s12603-017-0960-x⟩. ⟨hal-02142405⟩
Marine Mas. Compréhension des processus cognitifs de traitement de l’information alimentaire chez des individus normo-pondéraux, en surpoids et en obésité : influence d’un amorçage olfactif implicite et rôle des caractéristiques individuelles. Psychologie. Université Bourgogne Franche-Comté, 2020. Français. ⟨NNT : 2020UBFCH020⟩. ⟨tel-03141919⟩
Fanny Poncet, Robert Soussignan, Margaux Jaffiol, Baptiste Gaudelus, Arnaud Leleu, et al.. The spatial distribution of eye movements predicts the (false) recognition of emotional facial expressions. PLoS ONE, Public Library of Science, 2021, 16 (1), pp.e0245777. ⟨10.1371/journal.pone.0245777⟩. ⟨hal-03137707⟩
Carole Tournier, Lauriane Demonteil, Eléa Ksiazek, Agnès Marduel, Hugo Weenen, et al.. Factors associated with food texture acceptance in 4- to 36-month-old french children: Findings from a survey study. Frontiers in nutrition, Frontiers media, 2021, 7, pp.106602. ⟨10.3389/fnut.2020.616484⟩. ⟨hal-03132452⟩
Claire Sulmont-Rossé, Virginie van Wymelbeke. Les déterminants d’un apport protidique faible chez les personnes âgées dépendantes. Cahiers de Nutrition et de Diététique, Elsevier Masson, 2019, 54 (3), pp.180-189. ⟨10.1016/j.cnd.2019.02.003⟩. ⟨hal-02620667⟩
Claire Sulmont-Rossé, Rafal Drabek, Valérie L. Almli, Hannelize van Zyl, Ana Patricia Silva, et al.. A cross-cultural perspective on feeling good in the context of foods and beverages. Food Research International, Elsevier, 2019, 115, pp.292-301. ⟨10.1016/j.foodres.2018.12.012⟩. ⟨hal-02628434⟩
Aurore Camier, Claire Chabanet, Camille Davisse-Paturet, Elea Ksiazek, Sandrine Lioret, et al.. Characterization of infant feeding practices and related-family characteristics in the french nationwide ELFE birth cohort. Nutrients, MDPI, 2021, 13 (1), pp.33. ⟨10.3390/nu13010033⟩. ⟨hal-03131329⟩
Juliana Melendrez Ruiz. Comprendre la faible consommation de légumes secs chez les consommateurs français non végétariens : combinaison d’approches directes et indirectes afin d’identifier les barrières et les opportunités. Sciences agricoles. Université Bourgogne Franche-Comté, 2020. Français. ⟨NNT : 2020UBFCK030⟩. ⟨tel-03123148⟩
Diane Rekow. When your nose knows what you see. Multisensory development of visual categorization: Evidence from odor-driven face categorization in the human brain. Psychology and behavior. Université de Bourgogne Franche-Comté, 2020. English. ⟨tel-03112997⟩
Fanny Guyomarc'H, Gaëlle Arvisenet, Saïd Bouhallab, Fanny Canon, Stéphanie-Marie Deutsch, et al.. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩. ⟨hal-03099687⟩
Caroline Pénicaud, Guillemin Hervé, Bruno Perret, Elisabeth Guichard. BaGaTel: an ontology driven database to ecodesign food products taking into account their nutritional and sensory qualities. 12th International Conference on Life Cycle Assessment of Food 2020 (LCA Food 2020), Oct 2020, Virtual from Berlin, Germany. ⟨hal-03086168⟩
Cindy Ménagé, Martine Berthelot-Grosjean, Yael Grosjean. Use of two odorants to control bactrocera oleae and ceratitis capitata. 4. TEAM meeting, Oct 2020, La Grande-Motte, France. ⟨hal-03053779⟩
C. Madore, Q. Leyrolle, L. Morel, M. Rossitto, A. Greenhalgh, et al.. Essential omega-3 fatty acids tune microglial phagocytosis of synaptic elements in the mouse developing brain. Nature Communications, Nature Publishing Group, 2020, 11 (1), pp.6133. ⟨10.1038/s41467-020-19861-z⟩. ⟨hal-03047178⟩
Tarik Hadi, Christophe Ramseyer, Thomas Gautier, Pierre-Simon Bellaye, Tatiana Lopez, et al.. Lipoproteins LDL versus HDL as nanocarriers to target either cancer cells or macrophages. JCI Insight, American Society for Clinical Investigation, 2020, 5 (24), pp.e140280. ⟨10.1172/jci.insight.140280⟩. ⟨hal-03036574⟩
Yasmine Jamoussi, Taghrid Zaiter, Catherine Desrumaux, Niyazi Acar, Yann Pellequer, et al.. Investigation of the spontaneous nanoemulsification process with medium- and long-chain triglycerides. Colloids and Surfaces B: Biointerfaces, Elsevier, 2021, 197, pp.111432. ⟨10.1016/j.colsurfb.2020.111432⟩. ⟨hal-03034581⟩
Wendy Parr, Claire Grose, Duncan Hedderley, Marcela Medel Maraboli, Oliver Masters, et al.. Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters. Food Research International, Elsevier, 2020, 137, pp.109423. ⟨10.1016/j.foodres.2020.109423⟩. ⟨hal-03034550⟩
Heber Rodrigues, Julien Rolaz, Ernesto Franco-Luesma, María-Pilar Sáenz-Navajas, Jorge Behrens, et al.. How the country-of-origin impacts wine traders’ mental representation about wines: A study in a world wine trade fair. Food Research International, Elsevier, 2020, 137, pp.109480. ⟨10.1016/j.foodres.2020.109480⟩. ⟨hal-03034522⟩
Number of fulltext
783
Number of reference
3 211
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