Production scientifique Unité Alimentation et Qualité 2011-2014

Articles dans des revues internationales ou nationales avec comité de lecture

Chollet, S., Lelièvre, M., Abdi, H., and Valentin, D. (2011) Sort and Beer: Everything you wanted to know about the sorting task but did not dare to ask. Food Quality and Preference, 22, 507-520.

Galmarini, M.V., Symoneaux, R., Chollet, S., and Zamora, M.C. (2013) Understanding apple consumers’ expectations in terms of likes and dislikes: use of comment analysis in a cross- cultural study. Appetite, 62, 27-36.

Symoneaux, R., Baron, A., Marnet, N., Bauduin, R., and Chollet, S. (2014) Impact of apple procyanidins on sensory perception in model cider (Part 1): polymerisation degree and concentration. LWT Food Science and Technology, 57, 22-27.

Symoneaux, R., Chollet, S., Bauduin, R., Le Quéré, J.M., and Baron, A. (2014) Impact of apple procyanidins on sensory perception in model cider (Part 2): degree of polymerization and interactions with the matrix components. LWT Food Science and Technology, 57, 28-34.

Valentin, D., Chollet, S., Lelièvre, M., and Abdi, H. (2012) Quick and dirty but still pretty good: a review of new descriptive methods in food science. International Journal of Food Science and technology, 47(8), 1563-1578.

Communications orales sans actes ou par affiche dans un congrès international ou national

De Maere, H., De Mey, E., Dewulf, L., De Bodt, K., Paelinck, H., Chollet, S., and Fraeye, I. (2013) Relevance of Image Analysis as a screening tool to verify the presence of zinc protoporphyrin IX in dry fermented sausages. In Annual event of the Interreg IV 2 Seas Programme, Rotterdam, Netherland.

De Maere, H., De Mey, E., Dewulf, L., Paelinck, H., Chollet, S., and Fraeye, I. (2013) Formation of zinc protoporphyrin IX during the production process of dry fermented sausages. In 59th International Congress of Meat Science and Technology, Izmir, Turkey.

Desmas, M., and Chollet, S. (2014) Sustainability labels: a key component of the food quality? Impact of food-processing information on the appreciation of toast bread. In SPISE, Ho Chi Minh (Vietnam).

Foukani, M., Lelièvre, M., Kesteloot, R., and Chollet, S. (2012) Comparative study of sensory and instrumental characteristics of texture on different brands of Beans. In Summer Program In Sensory Evaluation SPISE Ho Chi Minh, Vietnam.

Galmarini, M.V., Zamora, M.C., Chollet, S., Pedri, F., Cánovas, L., Coste, E.B., Picallo, A., and Symoneaux, R. (2012) Use of comment analysis to understand consumers’ expectations. A cross-cultural study. In 5th European Conference on Sensory and Consumer Research, Bern, Switzerland.

Lecerf, J., Pautrel, D., Clerc, E., Bal, S., Dallongeville, J., Djouak, A., Taisne, E., and Brissieux, E. (2011) Evaluation de l’effet d’une action d’éducation sensorielle, réalisée auprès d’élèves en classe de 6ème dans le Nord de la France, sur leur intérêt pour les fruits et légumes. In Journées Francophones de Nutrition Reims (France).

Symoneaux, R., Baron, A., Marnet, N., Bauduin, R., and Chollet, S. (2012) Sensory impact of polymerisation degree and concentration of procyanidins in an apple cider model solution. In 26th International Conference on Polyphenols, Firenze, Italy.

Symoneaux, R., Chollet, S., Patron, C., Bauduin, R., Le Quéré, J.M., and Baron, A. (2014) Prédiction des caractéristiques sensorielles du cidre en fonction de leur composition biochimique : utilisation d’un plan d’expérience et validation par les professionnels. In Agro-industrie et méthodes statistiques, Rabat, Maroc.