_09 HDR Giboreau - Institut Paul Bocuse
_09 HDR Giboreau - Institut Paul Bocuse
_09 HDR Giboreau - Institut Paul Bocuse
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Articles dans revues à comité de lecture<br />
LISTE DES PUBLICATIONS<br />
2010 Kergoat M., <strong>Giboreau</strong> A., Nicod H., Faye P., Diaz E., Beetschen M.A., Gerritsen N. & Meyer T.<br />
Psychographic measures and sensory consumer tests: When emotional experience and feeling-based<br />
judgments account for preferences. Food Quality and Preference, 21(2), 178-187.<br />
20<strong>09</strong> <strong>Giboreau</strong> A. & Fleury H. A new research platform to contribute to the pleasure of eating and<br />
healthy food behaviors through academic and applied Food and Hospitality research. Food Quality<br />
and Preference, 20 (8), 533-536.<br />
2008 Raz C., Piper D., Nicod H., Haller R., Dusart N. & <strong>Giboreau</strong> A. From Sensory Marketing to Sensory<br />
Design. Food Quality and Preference, 19, 719–726<br />
2007 <strong>Giboreau</strong> A. Cosmetics and the 5 senses: perception and description SOFW Journal, 133(5), 2-7.<br />
<strong>Giboreau</strong> A., Dacremont C., Egoroff C., Guerrand S.,Urdapilleta I., Candel D., Dubois D. Defining<br />
sensory descriptors: towards writing rules based on terminology. Food Quality and Preference, 18<br />
(2), 265-274.<br />
2006 Urdapilleta I., <strong>Giboreau</strong> A., Manetta, C., Houix, O. & Richard J.F. The mental context for the<br />
description of odors: a semantic space. European Journal of Applied Psychology, 56 (4).<br />
Faye F. Brémaud D., Teillet E., Courcoux P., <strong>Giboreau</strong> A. & Nicod H. An alternative to external<br />
preference mapping based on consumer perceptive mapping. Food Quality and Preference, 17, 604-<br />
614.<br />
Dubois D., & <strong>Giboreau</strong>, A. Descriptors: attributes? labels? terms? names? A contribution of<br />
psycholinguistics to sensory evaluation in Mac Fie's Workshop summary. Food Quality and<br />
Preference, 17, 669-672.<br />
2004 Faye P., Brémaud D., Durand Daubin M., Courcoux P., <strong>Giboreau</strong> A. & Nicod H. Perceptive free<br />
sorting with naïve subjects : an alternative to descriptive mappings and a tool for sensory<br />
segmentation of consumers. Food Quality and Preference, 15, 781 -792.<br />
<strong>Giboreau</strong> A., Garrel C. & Nicod H. Le profil sensoriel : un outil au service du marketing. Revue<br />
Française de Marketing, 196 (1/5), 5-17.<br />
2003 <strong>Giboreau</strong> A. & Dacremont C. Le profil sensoriel : les limites d'un savoir-faire empirique.<br />
Psychologie Française, 48 (4), 69-78.<br />
Picard D., Dacremont C., Valentin D. & <strong>Giboreau</strong> A. Perceptual dimensions of tactile textures. Acta<br />
Psychologica, 114, 165-184.<br />
2001 <strong>Giboreau</strong> A., Navarro S., Faye P. & Dumortier J. Sensory evaluation of automotive fabrics : the<br />
contribution of categorization tasks and non verbal information to set-up a descriptive method of<br />
tactile properties. Food Quality and Preference, 12, 311-322.<br />
2000 <strong>Giboreau</strong> A. & Bardot A. L'évaluation sensorielle tactile des matières plastiques. Caoutchoucs et<br />
plastiques, 789 Octobre, 43-46.<br />
1999 Lallemand M., <strong>Giboreau</strong> A., Rytz A. & Colas B. Extracting parameters from time-intensity curves<br />
showing accidents: the example of some sensory attributes of ice cream. Journal of Sensory Studies,<br />
14, 387-399.<br />
1998 Yven C., Guichard E., <strong>Giboreau</strong> A. & Roberts D. Assessment of interactions between hydrocolloids<br />
and flavor compounds by sensory, headspace and binding technologies. Journal of Agricultural and<br />
Food Chemistry, 46 (4), 1510-1514.<br />
1994 <strong>Giboreau</strong> A., Cuvelier G. & Launay B. Contrasted rheological behaviours of three<br />
biopolymer/water systems, with particular emphasis on yield stress and viscoelastic properties.<br />
Journal of Texture Studies, 25 (2), 119-137.<br />
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