Zobrazeno 1 - 10 of 24 pro vyhledávání: '"Michel Rogeaux"'
1
Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages
Autor: Julie Palczak, Michel Rogeaux, David Blumenthal, Julien Delarue
Publikováno v: Food Quality and Preference
Food Quality and Preference, Elsevier, 2019, 71, pp.66-75. ⟨10.1016/j.foodqual.2018.06.002⟩
International audience; Understanding the determinants of consumers' preferences is crucial for successful product development. Although it is rarely considered, perceived complexity is believed to be one important intrinsic product factor that may i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ca07df367c1c9bc4bdd79c495832daa
https://hal.inrae.fr/hal-02626867
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2
How do pastry and culinary chefs design sensory complexity?
Autor: Julie Palczak, Michel Rogeaux, Agnès Giboreau, Julien Delarue
Publikováno v: International Journal of Gastronomy and Food Science. 19:100182
New products offer a benchmark showing how complexity is often a driver of food innovation. For example, in the dairy category, innovation processes have upgraded yogurts to gourmet desserts. These innovations are often characterized by different mul
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bc2002d4134c66d5db00b736c71248c7
https://doi.org/10.1016/j.ijgfs.2019.100182
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3
A critical review on the effect of complexity on consumers' preferences
Autor: Julie Palczak, David Blumenthal, Michel Rogeaux, Julien Delarue
Publikováno v: 12. Pangborn Sensory Science Symposium (Pangborn 2017)
12. Pangborn Sensory Science Symposium (Pangborn 2017), Aug 2017, Providence, Rhode Island, United States
12. Pangborn Sensory Science Symposium (Pangborn 2017), Elsevier. USA., Aug 2017, Providence, Rhode Island, United States
HAL
12. Pangborn Sensory Science Symposium (Pangborn 2017), Aug 2017, Providence, Rhode Island, United States. 2017
A critical review on the effect of complexity on consumers' preferences. 12. Pangborn Sensory Science Symposium (Pangborn 2017)
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8b2601cd75243e275257fda6f6c00956
https://hal.archives-ouvertes.fr/hal-01771821
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5
How French subjects describe well-being from food and eating habits? Development, item reduction and scoring definition of the Well-Being related to Food Questionnaire (Well-BFQ©)
Autor: Michel Rogeaux, Sophie Layé, F.-A. Allaert, I. Guillemin, E. Ginon, J.-M. Lecerf, M. Prost, B. Arnould, Anne Dupuy, Alexia Marrel, Isabel Urdapilleta, L. Capuron
Publikováno v: Appetite
Appetite, 2016, 96, pp.333-346. ⟨10.1016/j.appet.2015.09.021⟩
Providing well-being and maintaining good health are main objectives subjects seek from diet. This manuscript describes the development and preliminary validation of an instrument assessing well-being associated with food and eating habits in a gener
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5926a0cb48a6a55cefa2fae5ae9e631
https://hal-univ-paris10.archives-ouvertes.fr/hal-01473212
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6
Determinants of consumer understanding of health claims
Autor: Klaus G. Grunert, Joachim Scholderer, Michel Rogeaux
Publikováno v: Grunert, K G, Scholderer, J & Rogeaux, M 2011, ' Determinants of consumer understanding of health claims ', Appetite, vol. 56, pp. 269-277 . https://doi.org/10.1016/j.appet.2011.01.009
The new EU regulation on nutrition and health claims states that claims can be permitted only if they can be expected to be understood by consumers. Investigating determinants of consumer understanding of health claims has therefore become an importa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::287eca1c71839655b718543e219e846d
https://doi.org/10.1016/j.appet.2011.01.009
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7
Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity
Autor: Christelle Mathonnière, Nicolas Pineau, Pascal Schlich, Sylvie Cordelle, Patrick Etiévant, Michel Rogeaux, Annie Imbert, Sylvie Issanchou, Egon Peter Köster
Publikováno v: Food Quality and Preference, 20(6), 450-455
Food Quality and Preference
Food Quality and Preference, Elsevier, 2009, 20, pp.450-455
Food Quality and Preference, Elsevier, 2009, 20 (6), pp.450-455. ⟨10.1016/j.foodqual.2009.04.005⟩
Food Quality and Preference 20 (2009) 6
International audience; The evaluation of the temporality of the sensory perception in food products is mainly assessed using the time–intensity (TI) methodology. This approach is useful for studying the temporal aspects of the perception of a give
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7a418f1b2383053cfae44b7bfbc0f15
https://doi.org/10.1016/j.foodqual.2009.04.005
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8
How french subjects describe well-being from food and eating habits? Development, and scoring definition of the well-being related to food questionnaire (Well-Bfq)
Autor: Sophie Layé, M. Prost, L Capuron, J.-M. Lecerf, Isabel Urdapilleta, Anne Dupuy, B. Arnould, E. Ginon, Michel Rogeaux, F.-A. Allaert, I. Guillemin, Alexia Marrel
Publikováno v: Value in Health
Value in Health, Elsevier, 2015, 18 (7), pp.A712. ⟨10.1016/j.jval.2015.09.2684⟩
International audience; Objectives To develop and validate an instrument assessing well-being associated with food and eating habits in a general healthy population, suitable for future food allegation support. Providing well-being and maintaining go
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c9660cfea8038d752215e1a001348b2
https://hal.inrae.fr/hal-02638886
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9
External validity of the well-being related to food questionnaire (Well-Bfq©): variations according to the subjects' nutritional status
Autor: Anne Dupuy, Sophie Layé, Isabel Urdapilleta, E. Ginon, L Capuron, I. Guillemin, B. Arnould, F.-A. Allaert, J.-M. Lecerf, Michel Rogeaux, Alexia Marrel, M. Prost
Publikováno v: Value in Health
Value in Health, Elsevier, 2015, 18 (7), pp.A711. ⟨10.1016/j.jval.2015.09.2679⟩
International audience; Objectives To document the external validation of the Well-Being related to Food Questionnaire (Well-BFQ) by studying variations of scores according to subjects’ nutritional status. The Well-BFQ was developed after conductin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5518d34cd37c5fa7ab0b0c7335380ea
https://hal.inrae.fr/hal-02632568
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10
Comparing central location test and home use test results: Application of a new criterion
Autor: Julien Delarue, Delphine Arranz, Isabelle Boutrolle, Michel Rogeaux
Publikováno v: Food Quality and Preference. 16:704-713
Choosing a consumer test methodology is critical for any company sensory scientist. However, we lack tools for comparing the outcome of consumer tests. Here we intended to develop a new comparison criterion based on a concept borrowed from metrology:
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46b247f2b67b025f912521f25a6da8e1
https://doi.org/10.1016/j.foodqual.2005.03.015
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