_09 HDR Giboreau - Institut Paul Bocuse

Articles dans revues à comité de lecture
LISTE DES PUBLICATIONS
2010 Kergoat M., Giboreau 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.
2009 Giboreau 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. & Giboreau A. From Sensory Marketing to Sensory
Design. Food Quality and Preference, 19, 719–726
2007 Giboreau A. Cosmetics and the 5 senses: perception and description SOFW Journal, 133(5), 2-7.
Giboreau 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., Giboreau 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., Giboreau A. & Nicod H. An alternative to external
preference mapping based on consumer perceptive mapping. Food Quality and Preference, 17, 604-
614.
Dubois D., & Giboreau, 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., Giboreau 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.
Giboreau A., Garrel C. & Nicod H. Le profil sensoriel : un outil au service du marketing. Revue
Française de Marketing, 196 (1/5), 5-17.
2003 Giboreau 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. & Giboreau A. Perceptual dimensions of tactile textures. Acta
Psychologica, 114, 165-184.
2001 Giboreau 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 Giboreau A. & Bardot A. L'évaluation sensorielle tactile des matières plastiques. Caoutchoucs et
plastiques, 789 Octobre, 43-46.
1999 Lallemand M., Giboreau 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., Giboreau 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 Giboreau 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.
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