Sylvie Issanchou

发表

Which innovations do consumers accept in traditional foods? Applications of a dual sorting test

Wim Verbeke, Luis Guerrero, Margrethe Hersleth, 2007 .

Effect of fibre information on consumer willingness to pay for French baguettes

Sylvie Issanchou, Pierre Combris, Emilie Ginon, 2009 .

Expectation, liking and purchase behaviour under economical constraint

Sylvie Issanchou, S. Issanchou, F. Rousseau, 1998 .

Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores

Sylvie Issanchou, Pierre Combris, S. Issanchou, 2002 .

Comparative training procedures to learn odor descriptors : Effects on profiling performance

Sylvie Issanchou, I. Lesschaeve, I. Lesschaeve, 1999 .

Could selection tests detect the future performance of descriptive panellists

Sylvie Issanchou, Isabelle Lesschaeve, 1996 .

SCREENING INDIVIDUAL ABILITY TO PERFORM DESCRIPTIVE ANALYSIS OF FOOD PRODUCTS: BASIC STATEMENTS AND APPLICATION TO A CAMEMBERT CHEESE DESCRIPTIVE PANEL

Sylvie Issanchou, Isabelle Lesschaeve, E. P. Köster, 1995 .

Identifying motives underlying wine purchase decisions: Results from an exploratory free listing task with Burgundy wine consumers

Gastón Ares, Rosires Deliza, Sylvie Issanchou, 2014 .

What do we learn from comparing hedonic scores and willingness-to-pay data?

Sylvie Issanchou, Géraldine Enderli, Pierre Combris, 2014 .

Are decisions in a real choice experiment consistent with reservation prices elicited with BDM ‘auction’? The case of French baguettes

Sylvie Issanchou, Pierre Combris, Emilie Ginon, 2014 .

Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them

Gastón Ares, Rosires Deliza, Sylvie Issanchou, 2014 .

True and False Recognition Memories of Odors Induce Distinct Neural Signatures

Jane Plailly, Jean-Pierre Royet, Lori Haase, 2011, Front. Hum. Neurosci..

Effect of the association of surface flora on the sensory properties of mould-ripened cheese

Sylvie Issanchou, S. Issanchou, Henry-Eric Spinnler, 1997 .

Olfaction, Taste, and Cognition: Testing Odor Memory: Incidental versus Intentional Learning, Implicit versus Explicit Memory

Dominique Valentin, Sylvie Issanchou, D. Valentin, 2002 .

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

Wim Verbeke, Luis Guerrero, Margrethe Hersleth, 2009, Appetite.

Sociodemographic profiles regarding bitter food consumption. Cross-sectional evidence from a general French population

Sylvie Issanchou, Emmanuelle Kesse-Guyot, S. Hercberg, 2013, Appetite.

GC sniffing analysis: olfactive intensity measurement by two methods

Elisabeth Guichard, Sylvie Issanchou, Hugues Guichard, 1995 .

Contribution to the understanding of consumers’ creaminess concept: A sensory and a verbal approach

Elisabeth Guichard, Claire Sulmont-Rossé, Sylvie Issanchou, 2007 .

Food choices: What do we learn from combining sensory and economic experiments?

Sylvie Issanchou, Pierre Combris, S. Issanchou, 2009 .

Sensory analysis: methodological aspects relevant to the study of cheese

Pascal Schlich, Sylvie Issanchou, P. Schlich, 1997 .

Nutrient sensing: What can we learn from different tastes about the nutrient contents in today’s foods?

Sylvie Issanchou, S. Issanchou, Christophe Martin, 2019, Food Quality and Preference.