Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Pauline Faye"'
Autor:
Donato Cereghetti, Pauline Faye, Laetitia Gros, Lucas Mahé, Emmanuelle Diaz, Isabelle Cayeux, Théo Heritier, Rémy Versace
Publikováno v:
Frontiers in Psychology, Vol 12 (2021)
Would you get close to a stinky perfume bottle or to a loudspeaker producing noise? In this paper, we present two procedures that allowed us to assess the ability of auditory and olfactory cues to elicit automatic approach/avoidance reactions toward
Externí odkaz:
https://doaj.org/article/f164eb4803b449d088dd595433d95536
Publikováno v:
Journal of Eye Movement Research, Vol 3, Iss 2 (2010)
When people gaze at real scenes, their visual attention is driven both by a set of bottom-up processes coming from the signal properties of the scene and also from top-down effects such as the task, the affective state, prior knowledge, or the semant
Externí odkaz:
https://doaj.org/article/b7f78326e3604fddaf9feca894a845f4
Autor:
Legario, Angel Marie J., Beltran, Christine B., Ontoy, Pauline Faye S., Rondael, Tristan Sam B., Sabanal, Princess Audrei Joy B., Suarez, Althea Jewel J., Pama, Karl Evan R.
Publikováno v:
International Research Journal of Innovations in Engineering & Technology; Jun2024, Vol. 8 Issue 6, p110-120, 11p
Publikováno v:
The Asian Conference on Education & International Development 2022 Official Conference Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5814bd36ad3962e7567538bcaf7fc74f
https://doi.org/10.22492/issn.2189-101x.2022.5
https://doi.org/10.22492/issn.2189-101x.2022.5
Autor:
Peralta, Pauline Faye B., Bernal, Ma. Hannah Janelle E., Diche, Ranna Jessica C., La O., Angelie Anne R., Lugay, Carlos Ignacio Jr. P., Ngo, Joehanna K.
Publikováno v:
Proceedings of the International Conference on Industrial Engineering & Operations Management; 3/7/2022, p3102-3114, 13p
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2014, 32, pp.93-97. ⟨10.1016/j.foodqual.2013.05.005⟩
Food Quality and Preference, Elsevier, 2014, 32, pp.93-97. ⟨10.1016/j.foodqual.2013.05.005⟩
International audience; The adjusted Rand index is widely used in connection with the free sorting task to assess the degree of association between two partitions of a set of stimuli. A hypothesis testing framework regarding the significance of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7ed1975a1c962d23067b9e622969373
https://doi.org/10.1016/j.foodqual.2013.05.005
https://doi.org/10.1016/j.foodqual.2013.05.005
Autor:
Pauline Faye, Huguette Nicod, Marine Kergoat, Thierry Meyer, M.A. Beetschen, Emmanuelle Diaz, A. Giboreau
Publikováno v:
Food Quality and Preference
Food Quality and Preference, Elsevier, 2016, pp.120-123. ⟨10.1016/j.foodqual.2016.04.005⟩
Food Quality and Preference, Elsevier, 2016, 52, pp.120-123
HAL
Food Quality and Preference, 2016, 52, pp.120-123
Food Quality and Preference, 2016, 52, pp.120-123. ⟨10.1016/j.foodqual.2016.04.005⟩
Food Quality and Preference, Elsevier, 2016, pp.120-123. ⟨10.1016/j.foodqual.2016.04.005⟩
Food Quality and Preference, Elsevier, 2016, 52, pp.120-123
HAL
Food Quality and Preference, 2016, 52, pp.120-123
Food Quality and Preference, 2016, 52, pp.120-123. ⟨10.1016/j.foodqual.2016.04.005⟩
Previous findings have shown that people experiencing emotions more intensely present favorable attitudes toward tactile softness. Based on Larsen’s (2009) hypothesis that a higher level of affect intensity is a way to compensate for a low level of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::688e50d28f663ddd60cc53fa886aa580
https://hal-univ-paris8.archives-ouvertes.fr/hal-02905698
https://hal-univ-paris8.archives-ouvertes.fr/hal-02905698
Autor:
A. Giboreau, Huguette Nicod, Pauline Faye, Thierry Meyer, Emmanuelle Diaz, Marie-Agnès Beetschen, Marine Kergoat
Publikováno v:
Journal of Sensory Studies. 27:232-246
Previous studies have shown that consumers with higher affect intensity expressed stronger preferences for softer car seat fabrics (Kergoat et al.). The present research aims to consolidate and expand these results. Across two studies, we attempt to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ac453e3b9f99c519e233a08a413da29
https://doi.org/10.1111/j.1745-459x.2012.00388.x
https://doi.org/10.1111/j.1745-459x.2012.00388.x
Autor:
Philippe Courcoux, Eric Teillet, Agnès Giboreau, Pauline Faye, Damien Brémaud, Huguette Nicod
Publikováno v:
Food Quality and Preference. 17:604-614
The purpose of this study is to develop an alternative to external preference mapping through the completion of two consumer test phases: a preference scaling and a perceptual free sorting followed by a verbal description. The stimuli are 18 leather
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86d7c9545259bc7873aa3dbfa258af99
https://doi.org/10.1016/j.foodqual.2006.05.006
https://doi.org/10.1016/j.foodqual.2006.05.006
Autor:
Agnès Giboreau, Philippe Courcoux, Huguette Nicod, Pauline Faye, Damien Brémaud, Mathieu Durand Daubin
Publikováno v:
Food Quality and Preference. 15:781-791
The purpose of this study is to compare a free sorting task based on similarities to a descriptive analysis, both applied to the visual description of plastic pieces. On the one hand, 150 consumers sort 26 pieces varying along 3 factors: opacifying a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba797e194c633ab9c81587e877f3c3fd
https://doi.org/10.1016/j.foodqual.2004.04.009
https://doi.org/10.1016/j.foodqual.2004.04.009