Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Arnaud Thomas"'
Autor:
Arnaud Thomas
Publikováno v:
Environmental Science & Policy. 128:94-101
In the context of Water Framework Directive (WFD) and the objective of ''good ecological status'' of European water bodies, both the idea of river continuity restoration and the river basin approach call for a scalar transformation of water governanc
Autor:
Arnaud Thomas
Publikováno v:
Politix. :155-175
Autor:
Michel Visalli, Pascal Schlich, Benjamin Mahieu, Arnaud Thomas, Magalie Weber, Elisabeth Guichard
Publikováno v:
Food Quality and Preference. 104:104765
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2021, 90, pp.104159. ⟨10.1016/j.foodqual.2020.104159⟩
Food Quality and Preference, Elsevier, 2021, 90, pp.104159. ⟨10.1016/j.foodqual.2020.104159⟩
International audience; Free-Comment (FC), as a response to open-ended questions, enables a word-based sensory description and discrimination of sets of products. The stability of FC outputs has never been investigated and is the purpose of the prese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4dbd2cc53df10500ec433843a137c380
https://hal.inrae.fr/hal-03191403
https://hal.inrae.fr/hal-03191403
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2020, 85, pp.103956. ⟨10.1016/j.foodqual.2020.103956⟩
Food Quality and Preference, Elsevier, 2020, 85, pp.103956. ⟨10.1016/j.foodqual.2020.103956⟩
International audience; As tasting is a dynamic process, temporal data are collected simultaneously with tasting. Indeed, most newly reported studies involving consumers have been conducted using the Temporal Dominance of Sensations (TDS) or Temporal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1adced3af3938fc1fed8e2a1e826c1d2
https://hal.inrae.fr/hal-02869715
https://hal.inrae.fr/hal-02869715
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2020, 84, pp.103937. ⟨10.1016/j.foodqual.2020.103937⟩
Food Quality and Preference, Elsevier, 2020, 84, pp.103937. ⟨10.1016/j.foodqual.2020.103937⟩
International audience; Check-All-That-Apply (CATA) is a popular method used for collecting word-based sensory descriptions from consumers. Free-Comment (FC), as a response to open-ended questions, is an interesting alternative because it removes bia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12f7743d6fdc05b9e56d84e9d336d058
https://hal.inrae.fr/hal-02865979
https://hal.inrae.fr/hal-02865979
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2020, 82, pp.103888. ⟨10.1016/j.foodqual.2020.103888⟩
Food Quality and Preference, Elsevier, 2020, 82, pp.103888. ⟨10.1016/j.foodqual.2020.103888⟩
International audience
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c939baa11b76afbf5e36fdbf67738235
https://hal.inrae.fr/hal-02866671
https://hal.inrae.fr/hal-02866671
Autor:
Arnaud Thomas, Pascal Schlich, L. Dreyfuss, A. Knippertz, M. Chambault, C.C. Gilbert, Ana Patricia Silva, S. Henneberg, Eliza Kostyra, A. Hegyi, Stefanie Kremer
Publikováno v:
Food Research International
Food Research International, 2017, 99 (Part 1), pp.426-434. ⟨10.1016/j.foodres.2017.05.035⟩
Food Research International, 99(1), 426-434
Food Research International 99 (2017) 1
Food Research International, 2017, 99 (Part 1), pp.426-434. 〈10.1016/j.foodres.2017.05.035〉
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Food Research International, 2017, 99 (Part 1), pp.426-434. ⟨10.1016/j.foodres.2017.05.035⟩
Food Research International, 99(1), 426-434
Food Research International 99 (2017) 1
Food Research International, 2017, 99 (Part 1), pp.426-434. 〈10.1016/j.foodres.2017.05.035〉
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The idea of having untrained consumers performing Temporal Dominance of Sensations (TDS) and dynamic liking in the same session was recently introduced (Thomas, van der Stelt, Prokop, Lawlor, & Schlich, 2016). In the present study, a variation of the
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2019, 71, pp.311-319. ⟨10.1016/j.foodqual.2018.08.001⟩
www.elsevier.com/locate/foodqual
Food Quality and Preference, Elsevier, 2019, 71, pp.311-319. ⟨10.1016/j.foodqual.2018.08.001⟩
www.elsevier.com/locate/foodqual
International audience; During the last decade, Temporal Dominance of Sensations (TDS) has been used successfully to describe food products dynamically in a large set of studies (Schlich, 2017). Recently, Temporal Dominance of Emotions (TDE; Jager et
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24660221830223d32ef40ae2128a8373
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02173253
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02173253
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2019, 77, pp.102-108. ⟨10.1016/j.foodqual.2019.05.011⟩
13. Pangborn sensory science symposium
13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019
Food Quality and Preference, Elsevier, 2019, 77, pp.102-108. ⟨10.1016/j.foodqual.2019.05.011⟩
13. Pangborn sensory science symposium
13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 1 p., 2019
Type d'article : méthodologie, recherche et revue.; International audience; The recording of facial expressions allows for implicit measurement of emotional states over time. The present study investigated whether these recordings can be acquired, u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c2aab901ffff5588fa8e895970f338f
https://hal.inrae.fr/hal-02620838
https://hal.inrae.fr/hal-02620838