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Articles dans revues à comité de lecture LISTE DES PUBLICATIONS 2010 Kergoat M., <strong>Giboreau</strong> A., Nicod H., Faye P., Diaz E., Beetschen M.A., Gerritsen N. & Meyer T. Psychographic measures and sensory consumer tests: When emotional experience and feeling-based judgments account for preferences. Food Quality and Preference, 21(2), 178-187. 20<strong>09</strong> <strong>Giboreau</strong> A. & Fleury H. A new research platform to contribute to the pleasure of eating and healthy food behaviors through academic and applied Food and Hospitality research. Food Quality and Preference, 20 (8), 533-536. 2008 Raz C., Piper D., Nicod H., Haller R., Dusart N. & <strong>Giboreau</strong> A. From Sensory Marketing to Sensory Design. Food Quality and Preference, 19, 719–726 2007 <strong>Giboreau</strong> A. Cosmetics and the 5 senses: perception and description SOFW Journal, 133(5), 2-7. <strong>Giboreau</strong> A., Dacremont C., Egoroff C., Guerrand S.,Urdapilleta I., Candel D., Dubois D. Defining sensory descriptors: towards writing rules based on terminology. Food Quality and Preference, 18 (2), 265-274. 2006 Urdapilleta I., <strong>Giboreau</strong> A., Manetta, C., Houix, O. & Richard J.F. The mental context for the description of odors: a semantic space. European Journal of Applied Psychology, 56 (4). Faye F. Brémaud D., Teillet E., Courcoux P., <strong>Giboreau</strong> A. & Nicod H. An alternative to external preference mapping based on consumer perceptive mapping. Food Quality and Preference, 17, 604- 614. Dubois D., & <strong>Giboreau</strong>, A. Descriptors: attributes? labels? terms? names? A contribution of psycholinguistics to sensory evaluation in Mac Fie's Workshop summary. Food Quality and Preference, 17, 669-672. 2004 Faye P., Brémaud D., Durand Daubin M., Courcoux P., <strong>Giboreau</strong> A. & Nicod H. Perceptive free sorting with naïve subjects : an alternative to descriptive mappings and a tool for sensory segmentation of consumers. Food Quality and Preference, 15, 781 -792. <strong>Giboreau</strong> A., Garrel C. & Nicod H. Le profil sensoriel : un outil au service du marketing. Revue Française de Marketing, 196 (1/5), 5-17. 2003 <strong>Giboreau</strong> A. & Dacremont C. Le profil sensoriel : les limites d'un savoir-faire empirique. Psychologie Française, 48 (4), 69-78. Picard D., Dacremont C., Valentin D. & <strong>Giboreau</strong> A. Perceptual dimensions of tactile textures. Acta Psychologica, 114, 165-184. 2001 <strong>Giboreau</strong> A., Navarro S., Faye P. & Dumortier J. Sensory evaluation of automotive fabrics : the contribution of categorization tasks and non verbal information to set-up a descriptive method of tactile properties. Food Quality and Preference, 12, 311-322. 2000 <strong>Giboreau</strong> A. & Bardot A. L'évaluation sensorielle tactile des matières plastiques. Caoutchoucs et plastiques, 789 Octobre, 43-46. 1999 Lallemand M., <strong>Giboreau</strong> A., Rytz A. & Colas B. Extracting parameters from time-intensity curves showing accidents: the example of some sensory attributes of ice cream. Journal of Sensory Studies, 14, 387-399. 1998 Yven C., Guichard E., <strong>Giboreau</strong> A. & Roberts D. Assessment of interactions between hydrocolloids and flavor compounds by sensory, headspace and binding technologies. Journal of Agricultural and Food Chemistry, 46 (4), 1510-1514. 1994 <strong>Giboreau</strong> A., Cuvelier G. & Launay B. Contrasted rheological behaviours of three biopolymer/water systems, with particular emphasis on yield stress and viscoelastic properties. Journal of Texture Studies, 25 (2), 119-137. - 123 -