Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Pascale Deneulin"'
2
Is knowledge emotion? The subjective emotional responses to wines depend on level of self-reported expertise and sensitivity to key information about the wine
Autor: Claire Monseau, Géraldine Coppin, Pascale Deneulin, Catherine Audrin
Publikováno v: Food Research International, Vol. 142 (2021) P. 110192
Many factors influence emotional responses evoked by wines. Here we assessed how self-reported wine expertise, tasting condition (blind vs. informed) as well as sensitivity to key information about wines (e.g., reputation, price, grape variety) impac
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::193311f7392cd6ee8c8e849667b75391
https://doi.org/10.1016/j.foodres.2021.110192
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3
Identification of Hydrogen Disulfanes and Hydrogen Trisulfanes in H2S Bottle, in Flint, and in Dry Mineral White Wine
Autor: Yvan Niclass, Pascale Deneulin, Christian Starkenmann, Charles Jean-François Chappuis
Publikováno v: Journal of Agricultural and Food Chemistry. 64:9033-9040
Through the accidental contamination of a gas cylinder of H2S, the importance of polysulfanes for flint, gun powder, and match odors was discovered. The hydrogen disulfane was prepared from disulfanediylbis[methyl(diphenyl)silane], and its odor descr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0d193b980215ff75f9f87b1c459d7fdb
https://doi.org/10.1021/acs.jafc.6b03938
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4
Analyses of open-ended questions by renormalized associativities and textual networks: A study of perception of minerality in wine
Autor: Pascale Deneulin, François Bavaud
Publikováno v: Food Quality and Preference. 47:34-44
Verbal tasks are increasingly used in food science, but still often suffer from time-consuming manual preprocessing procedures. Also, traditional visualization techniques are not always successful at clearly revealing the structure of term co-occurre
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8a5c2d1d6d1eed06c38b1436d326408a
https://doi.org/10.1016/j.foodqual.2015.06.013
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5
Evaluation of the Pivot Profile©, a new method to characterize a large variety of a single product: Case study on honeys from around the world
Autor: Blaise Mulhauser, Pierrick Rébénaque, Pascale Deneulin, Caroline Reverdy, Eve Danthe
Publikováno v: Food research international (Ottawa, Ont.). 106
Honey is a natural product with very diverse sensory attributes that are influenced by the flower source, the bee species, the geographic origin, the treatments and conditions during storage. This study aimed at describing 50 honeys from diverse flow
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c905c4f960eb93f238114970f56ba7d
https://pubmed.ncbi.nlm.nih.gov/29579929
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6
Tendance à plus de douceur dans les vins : comment les consommateurs apprécient-ils les vins avec léger sucre résiduel ?
Autor: Pascale Deneulin, M.-H. Corajod, J. Boven, C. Bourcet
Publikováno v: BIO Web of Conferences, Vol 15, p 02025 (2019)
La tendance à des vins plus sucrés tend à se généraliser à l'échelle mondiale tant par le réchauffement climatique que par le changement de goût des consommateurs. Cette étude vise à recueillir l'appréciation des consommateurs suisses env
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f7db02fe7b7c763941ed319eb51007a
https://doi.org/10.1051/bioconf/20191502025
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8
Study of the polysemic term of minerality in wine: Segmentation of consumers based on their textual responses to an open-ended survey
Autor: Pascale Deneulin, Yves Le Fur, François Bavaud
Publikováno v: Food Research International
Food Research International, Elsevier, 2016, 90, pp.288-297. ⟨10.1016/j.foodres.2016.11.004⟩
Food Research International, Elsevier, 2016, 90, pp.288-297. 〈http://www.sciencedirect.com/science/article/pii/S0963996916305294〉. 〈10.1016/j.foodres.2016.11.004〉
International audience; Over the past 20 years, the word "minerality" has been increasingly used in the description of wines. However, a precise definition of the concept of minerality appears to be inexistent, and no consensual meaning, even among w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f3fe0295ac145c8b5f2528d018f9d2f
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01466291
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9
Levons un voile sur la minéralité des vins blancs du Jura : discours, sémantique, sensorialité
Autor: Laurent Gautier, Pascale Deneulin, Yves Le Fur
Publikováno v: Les récits de la pasteurisation – récits, savoirs, actions (1865-2015)
N. Barbe, D. Raichvarg (Dir.). Les récits de la pasteurisation – récits, savoirs, actions (1865-2015), Éditions Universitaires de Dijon (EUD), pp.159-170, 2015, Art, archéologie & patrimoine (ISSN 1768-1936), 978-2-36441-144-9. 〈http://eud.u-bourgogne.fr/〉
Les vies de la pasteurisation – récits, savoirs, actions (1865-2015)
Les vies de la pasteurisation – récits, savoirs, actions (1865-2015), Editions Universitaires de Dijon, pp.159-170, 2015, Art, Archéologie et Patrimoine, 978-2-36441-144-9
HAL
Les vies de la pasteurisation – récits, savoirs, actions (1865-2015), Editions Universitaires de Dijon, 2015, Art, Archéologie et Patrimoine, 978-2-36441-144-9
Levons un voile sur la minéralité des vins blancs du Jura : discours, sémantique, sensorialité
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ff67e4dc83e68d38723e6257584b5738
https://hal.science/hal-01594119
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10
Comparison Between Sensory and Nephelometric Evaluations of Tannin Fractions Obtained by Ultrafiltration of Red Wines
Autor: Pascale Deneulin, Marc-Olivier Boldi, Pierrick Rébénaque, André Rawyler
Publikováno v: Chemosensory Perception, Vol. 8, No 1 (2015) pp. 33-43
Introduction: Although the assessment of red wine quality relies primarily on a sensory description of tannins, it may be usefully completed by some knowledge of the physicochemical properties of these tannins. The present study has a double aim: (1)
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1a4fb63cea8d4dc197b5811dba6060f
https://archive-ouverte.unige.ch/unige:79632
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