S. Chollet

发表

Representation of wine and beer: influence of expertise

W. Parr, Jordi Ballester, C. Honoré-Chedozeau, 2019, Current Opinion in Food Science.

Could cider aroma modify cider mouthfeel properties

R. Symoneaux, S. Chollet, H. Guichard, 2015 .

Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition

D. Valentin, S. Chollet, C. Gómez-Corona, 2017 .

The building blocks of drinking experience across men and women: A case study with craft and industrial beers

D. Valentin, S. Chollet, C. Gómez-Corona, 2017, Appetite.

Analyzing assessors and products in sorting tasks: DISTATIS, theory and applications

Dominique Valentin, Hervé Abdi, Sylvie Chollet, 2007 .

IMPACT OF TRAINING ON BEER FLAVOR PERCEPTION AND DESCRIPTION: ARE TRAINED AND UNTRAINED SUBJECTS REALLY DIFFERENT?

Dominique Valentin, Sylvie Chollet, D. Valentin, 2001 .

From perceptual to conceptual categorization of wines: What is the effect of expertise?

D. Valentin, Jordi Ballester, C. Honoré-Chedozeau, 2020 .

Beer-Trained and Untrained Assessors Rely More on Vision than on Taste When They Categorize Beers

Dominique Valentin, Hervé Abdi, Sylvie Chollet, 2009 .

Impact of training on strategies to realize a beer sorting task: behavioral and verbal assessments

Dominique Valentin, Sylvie Chollet, D. Valentin, 2007 .

Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches

S. Chollet, C. Flahaut, D. Drider, 2019, International Dairy Journal.

Becoming a beer expert: is simple exposure with feedback sufficient to learn beer categories?

H. Abdi, D. Valentin, S. Chollet, 2015, Acta psychologica.

In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters

S. Chollet, I. Fraeye, H. Paelinck, 2016, Food and Bioprocess Technology.

MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles.

S. Chollet, Mickaël Chevalier, C. Flahaut, 2017, International journal of food microbiology.

Multivariate analysis of chemical and genetic diversity of wild Humulus lupulus L. (hop) collected in situ in northern France.

R. Molinié, J. Fontaine, S. Chollet, 2022, Phytochemistry.

Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds

S. Chollet, Leandro Galván-D’Alessandro, Ramiro A Carciochi, 2016, Plant Foods for Human Nutrition.

French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

G. Blancher, Sylvie Chollet, R. Kesteloot, 2007 .

Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals

Sylvie Chollet, Ronan Symoneaux, R. Symoneaux, 2015 .

Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration

R. Symoneaux, S. Chollet, A. Baron, 2014 .

Understanding apple consumers’ expectations in terms of likes and dislikes. Use of comment analysis in a cross-cultural study

R. Symoneaux, R. Symoneaux, S. Chollet, 2013, Appetite.

How protein containing foods are represented in memory? A categorization study

C. Sénécal, S. Chollet, G. Arvisenet, 2022, Food Quality and Preference.

Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages.

S. Chollet, I. Fraeye, H. Paelinck, 2016, Meat science.

Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?

Sylvie Chollet, Ronan Symoneaux, Maud Lelièvre-Desmas, 2019, Food Quality and Preference.

Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico

D. Valentin, S. Chollet, C. Gómez-Corona, 2016, Appetite.

Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask

Dominique Valentin, Hervé Abdi, Sylvie Chollet, 2011 .

Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components

R. Symoneaux, S. Chollet, J. L. Quéré, 2014 .

Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

S. Chollet, C. Flahaut, Barbara Deracinois, 2020, Foods.

Do trained assessors generalize their knowledge to new stimuli

Dominique Valentin, Hervé Abdi, Sylvie Chollet, 2005 .

Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines

Dominique Valentin, Sylvie Chollet, Carole Honoré-Chedozeau, 2017 .

Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science

Sylvie Chollet, Dominique Valentin, D. Valentin, 2012 .

Craft beer representation amongst men in two different cultures

D. Valentin, S. Chollet, Maud Lelièvre-Desmas, 2016 .

Expertise and memory for beers and beer olfactory compounds

D. Valentin, B. Patris, S. Chollet, 2007 .

Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

S. Chollet, P. Courcoux, C. Flahaut, 2021, Foods.

Cognitive Music Listening Space: A Multivariate Approach

H. Abdi, S. Chollet, Brendon Mizener, 2021 .

Musical Listening Qualia: A Multivariate Approach

H. Abdi, S. Chollet, M. Vandenberghe-Descamps, 2022, Auditory Perception & Cognition.

Projective Mapping & Sorting Tasks

Sylvie Chollet, Dominique Valentin, Michael Nestrud, 2018 .

Pairing a beer with a soundtrack: is it guided by geographical identity?

S. Chollet, M. Vandenberghe-Descamps, A. Pate, 2021, Food Quality and Preference.

What is the validity of the sorting task for describing beers? A study using trained and untrained assessors

Dominique Valentin, Hervé Abdi, Sylvie Chollet, 2008 .

The role of gender and product consumption in the mental representation of industrial and craft beers: An exploratory study with Mexican consumers

D. Valentin, S. Chollet, H. Escalona-Buendía, 2017 .

Comparison of visual appearance and texture profiles of jellies in France and Vietnam and validation of attribute transfer between the two countries

Sylvie Chollet, S. Lê, J. Sieffermann, 2008 .

Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

R. Symoneaux, S. Chollet, J. L. Quéré, 2015 .

Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico

D. Valentin, S. Chollet, H. Escalona-Buendía, 2016, Appetite.