D. Blumenthal

发表

Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions.

A. Saint-Eve, I. Souchon, A. Cosson, 2021, Food research international.

Identifying the ideal profile of French yogurts for different clusters of consumers.

J. Delarue, A. Saint-Eve, D. Blumenthal, 2016, Journal of dairy science.

Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups

J. Delarue, J. Sieffermann, D. Blumenthal, 2016 .

Temporal aspects of consumer preferences

J. Delarue, D. Blumenthal, 2015 .

Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake.

D. Blumenthal, V. Camel, B. Rega, 2017, Talanta.

An observational study of refrigerator food storage by consumers in controlled conditions

J. Delarue, D. Blumenthal, M. Masson, 2017 .

Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

D. Blumenthal, A. Guilbaud, V. Bosc, 2020 .

Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking.

D. Blumenthal, V. Camel, B. Rega, 2019, Food chemistry.

Critical review of sensory texture descriptors: from pureed to transitional foods for dysphagia patients.

D. Blumenthal, M. Masson, V. Guénard-Lampron, 2021, Journal of texture studies.

Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne’s theory apply to desserts?

J. Delarue, D. Blumenthal, Julie Palczak, 2020 .

From consumption behaviour to sensory measurement: Sensory characterization of the perceived flavour complexity of a chocolate dessert experience

J. Delarue, D. Blumenthal, Julie Palczak, 2019 .

Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages

J. Delarue, D. Blumenthal, M. Rogeaux, 2019, Food Quality and Preference.

Eliciting User Perceptions Using Assessment Tests Based on an Interactive Genetic Algorithm

Emilie Poirson, Jean-François Petiot, Ludivine Boivin, 2013 .

Product appraisal dimensions impact emotional responses and visual acceptability of instrument panels

Nathalie Herbeth, David Blumenthal, D. Blumenthal, 2013 .

Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation

J. Delarue, D. Blumenthal, A. G. Plaza, 2019 .

Evaluation and optimization of a vibrotactile signal in an autonomous driving context

Jean-Marc Sieffermann, David Blumenthal, Valérie Duthoit, 2018 .

Automobiles in context

Nathalie Herbeth, David Blumenthal, D. Blumenthal, 2019, Context.

Interactive Genetic Algorithm to Collect User Perceptions. Application to the Design of Stemmed Glasses

Emilie Poirson, Jean-François Petiot, D. Blumenthal, 2020 .

Taking into Account Upstream Variability of Flours with Processing Variables in Legume-Enriched Soft Cakes: Conception of a Multiobjective Model for the Monitoring of Physical Properties

M. Jeuffroy, D. Blumenthal, C. Michon, 2019, Food and Bioprocess Technology.

Modelling sensory properties against instrumental measurements by PLS-Path Modeling: application to dairy products

A. Saint-Eve, D. Blumenthal, M. Masson, 2016 .

Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings.

G. Trystram, C. Dacremont, D. Blumenthal, 2023, Food Research International.

Validation of food visual attribute perception in virtual reality

Gilles Trystram, David Blumenthal, Maëlle-Ahou Gouton, 2021 .

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.

M. Panouillé, S. Jourdren, A. Saint-Eve, 2017, Journal of agricultural and food chemistry.

Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake

Valérie Guénard-Lampron, Marine Masson, Ophélia Leichtnam, 2021, Innovative Food Science & Emerging Technologies.

Detecting Design Trends Using Perceptive Tests Based on an Interactive Genetic Algorithm

Emilie Poirson, Jean-François Petiot, Julien Bénabès, 2011 .

Subjective Contribution of Vibrotactile Modality in Addition to or Instead of Auditory Modality for Takeover Notification in an Autonomous Vehicle

Jean-Marc Sieffermann, Valérie Duthoit, Eric Enrègle, 2017, ACHI 2017.