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1

CONSUMER PERCEPTION AND PREFERENCE OF BOTTLED AND TAP WATER

ERIC TEILLET, CHRISTINE URBANO, SYLVIE CORDELLE, PASCAL SCHLICH

Journal:

Journal of Sensory Studies

Year:

2010

Language:

english

File:

PDF, 398 KB

english, 2010

2

Sensory methodologies and the taste of water

Eric Teillet, Pascal Schlich, Christine Urbano, Sylvie Cordelle, Elisabeth Guichard

Journal:

Food Quality and Preference

Year:

2010

Language:

english

File:

PDF, 944 KB

english, 2010

3

How Texture Influences Aroma and Taste Perception Over Time in Candies

Anne Saint-Eve, Isabelle Déléris, Maud Panouillé, Fanny Dakowski, Sylvie Cordelle, Pascal Schlich, Isabelle Souchon

Journal:

Chemosensory Perception

Year:

2011

Language:

english

File:

PDF, 560 KB

english, 2011

4

Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products

Bouteille, Romain, Cordelle, Sylvie, Laval, Caroline, Tournier, Carole, Lecanu, Bruno, This, Hervé, Schlich, Pascal

Journal:

Food Quality and Preference

Year:

2013

Language:

english

File:

PDF, 1.66 MB

english, 2013

5

Temporal Drivers of Liking

Thomas, Arnaud, Visalli, Michel, Cordelle, Sylvie, Schlich, Pascal

Journal:

Food Quality and Preference

Year:

2015

Language:

english

File:

PDF, 3.67 MB

english, 2015

6

Incidence and Mortality of Pemphigus in France

Jelti, Lamia, Cordel, Nadège, Gillibert, André, Lacour, Jean-Philippe, Uthurriague, Claire, Doutre, Marie-Sylvie, Delaporte, Emmanuel, Duvert-Lehembre, Sophie, Quereux, Gaelle, Dupuy, Alain, Adamski,

Journal:

The Journal of Investigative Dermatology

Year:

2018

Language:

english

File:

PDF, 397 KB

english, 2018

7

On the consistency of liking scores: insights from a study including 917 consumers from 10 to 80 years old

Sylvie Cordelle, Christine Lange, Pascal Schlich

Journal:

Food Quality and Preference

Year:

2004

Language:

english

File:

PDF, 375 KB

english, 2004

8

On the consistency of liking scores: a validation study run in France and Germany

Sylvie Cordelle, Dag Piper, Pascal Schlich

Journal:

Food Quality and Preference

Year:

2005

Language:

english

File:

PDF, 186 KB

english, 2005

9

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

Laleg, Karima, Barron, Cécile, Cordelle, Sylvie, Schlich, Pascal, Walrand, Stéphane, Micard, Valérie

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 1.33 MB

english, 2017

10

Vacancies.

Bouteille, Romain, Cordelle, Sylvie, Laval, Caroline, Tournier, Carole, Lecanu, Bruno, This, Hervé, Schlich, Pascal

Journal:

Year:

1926

Language:

english

File:

PDF, 196 KB

english, 1926

11

Development of a sensory tool to assess overall liking for the fatty, salty and sweet sensations

Urbano, Christine, Deglaire, Amélie, Cartier-Lange, Elodie, Herbreteau, Virginie, Cordelle, Sylvie, Schlich, Pascal

Journal:

Food Quality and Preference

Year:

2015

Language:

english

File:

PDF, 826 KB

english, 2015

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