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Articles scientifiques
2018
Zanzer YC, Plaza M, Dougkas A, Turner C, Östman E. (2018) Black pepper-based beverage (BPB) induced appetite-suppressing effects without altering postprandial glycaemia, gut and thyroid hormones or gastrointestinal tolerability: a randomized crossover study in healthy subjects. Food and Function.
Rioux, C., Lafraire, J., Picard, D., Blissett, J. (under review) Food rejection in young children: Validation of the Children Food Rejection Scale in English and cross-cultural examination in the UK and France.
Roque, J., Lafraire, J., Spence, C., Auvray, M. (under review) The influence of audiovisual stimuli cuing temperature, carbonation, and color of the liquid on the categorization of freshness in beverages.
Rioux, C., Leglaye, L., Lafraire, J., Inductive reasoning, food neophobia and domain-specificity in preschoolers, Cognitive Development, 47, 124-132.
Eschevins A; Giboreau A., Allard T & Dacremont C. (2018) The role of aromatic similarity in food and beverage pairing, Food Quality and Preference, 65, 18-27.
Dos Santos Q., Nogueira B., Rodrigues V., Hartwell H., Giboreau A., Monteleone E., Dinnella C. & Perez-Cueto FJA (2018) Nudging using the “dish of the day” strategy does not work for plant based meals in a Danish sample of adolescent and older people. International Journal of Consumer Studies. 00-1-8 DOI: 10.1111/ijcs.12421.
Meiselman H.L. & Giboreau A. (2018) Emotions before and after a meal in a natural eating situation. Food Quality and Preference, 65, 191-193.
Rioux, C., Lafraire, J., Picard, D. (2018). Visual exposure and categorization performance positively influence 3-to 6-year-old children's willingness to taste unfamiliar vegetables. Appetite, 120, 32-42.
Roque, J., Auvray, M., & Lafraire, J. (2018). Understanding freshness perception from the cognitive mechanisms of flavor: the case of beverages. Frontiers in Psychology, 8, 2360.
Roque, J., Guastavino, C., Lafraire, J., & Fernandez, P. (2018). Plating influences diner perception of culinary creativity. International Journal of Gastronomy and Food Science, 11, 55-62.https://doi.org/10.1016/j.ijgfs.2017.11.006
2017
Appleton, KM, C Dinnella, S Spinelli, D Morizet, L Saulais, A Hemingway, E Monteleone, L Depezay, FJA Perez-Cueto, et H Hartwell. « Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK. » Nutrients 9, no 9 (2017): 923.
Cliceri D., Petit E., Garrel C., Monteleone E. & Giboreau A. (2017) Effect of glass shape on subjective and behavioral consumer responses in a real-life context of drinking consumption.Food Quality and Preference, 60, 19-30.
Cliceri D., Dinnella C., Depezay L., Morizet D., Giboreau A., Appleton K. M., Hartwell H. & Monteleone E (2017) Exploring salient dimensions in a free sorting task: a cross-country study on elderly populations. Food Quality and Preference.60, 19-30.
Dougkas A and Östman E (2017) Comparable effects of breakfast meals varying in protein source on subjective appetite and subsequent energy intake in healthy males. European Journal of Nutrition. doi: 10.1007/s00394-017-1392-4
Friis R., Skov L.R., Olsen A., Appleton K.M., Saulais L., Dinnella C., Hartwell H., Depezay L., Monteleone E., Giboreau A. & Perez-Cueto F.J.A. (2017) Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting, PLOS One, 12(5), 1-16.
Friis Rasmussen, Rasmus, Laurits Rhoden Skov, Annemarie Olsen, Katherine Appleton, Laure Saulais, Caterina Dinnella, Heather Hartwell, et al. « Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting. » PLOS One, 2017.
Giboreau A. (2017) Sensory and consumer research in culinary approaches to food. Current Opinion in Food Science, 15, 87-92.
Miele, N. A., Cabisidan, E. K., Galiñanes Plaza, A., Masi P., Cavella, S., Di Monaco, R. (2017). Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view. Trends in Food Science and Technology, 64, 87-93.
Perez-Cueto, Federico J.A., Quenia Dos Santos, Belinda Nielsen, Caterina Dinnella, Erminio Monteleone, Agnes Giboreau, Laure Saulais, Laurence Depezay, Heather Hartwell, et Katherine Appleton. «Danish adolescents like their vegetables fresh rather than frozen or canned ». International Journal of Gastronomy and Food Science, 2017.
Perez-Cueto F.J.A., dos Santos Q., Nielsen B., Dinnella C., Monteleone E., Giboreau A., Saulais L., Depezay L., Hartwell H. & Appleton K. (2017) Danish adolescents like their vegetables fresh rather than frozen or canned. International Journal of Gastronomy and Food Science. 9, 29-33.
Rioux, C., Lafraire, J., & Picard, D. (2017). Food rejection and the development of food category-based induction in 2–6 years old children. Journal of Cognitive Psychology, 1-13.
Rioux, C., Lafraire, J., Picard, D. (2017) Development and validation of a new scale to assess food neophobia and pickiness among 2- to 6-years old French children, European Review of Applied Psychology, 67:2, 67-77.
Roque, J., Lafraire, J., Spence, C., & Auvray, M. (in preparation). The influence of audiovisual interactions on freshness categorization in beverages. Food Quality and Preference.
Saulais, Laure, Laurent Muller, et Valérie Lesgards. « Murmurer à l’oreille... de l’industriel ? L’économie expérimentale comme outil d’aide à la décision en entreprise ». Revue Economique 5, no Numéro spécial ’Développements récents de l’économie comportementale et expérimentale ’ (2017): 1 15.
Zanzer CY, Plaza M, Dougkas A, Turner C, Bjorck I and Östman E. (2017) Polyphenol-rich spice-based beverages modulated postprandial early glycaemia, appetite and PYY after breakfast challenge in healthy subjects: A randomized, single blind, crossover study. Journal of Functional Foods; 35:574-583.
2016
Appleton, K., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Perez-Cueto F. J. A., Bevab, A., Hartwell, H., (2016) Increasing Vegetable Intakes: Rationale and Systematic Review of Published Interventions, European Journal of Nutrition, available online.
Bevan, A.L., Hemingway, A., Appleton, K.M., Hartwell, H., Magnante, O., Perez-Cueto, A., Monteleone, E., Giboreau, A. & Depezay, L. (2016) Familiarity and liking of vegetables: Is it important for vegetable consumption? British Journal of School Nursing. 11, 3, 1-6.
Boussoco, J, Dany, L., Giboreau, A. & Urdapilleta, I. (2016) Faire la cuisine : approche socioreprésentationnelle et distance à l’objet. Les Cahiers Internationaux de Psychologie Sociale. 3, 111, 367 – 395.
Di Monaco, R., Galiñanes Plaza, A., Miele, N. A., Picone, D., Cavella, S. (2016). Temporal sweetness profile of MNEI protein in gelled model systems. Journal of Sensory Studies, 31, 382-392.
Dinnella, C., Morizet, D., Masi, C., Cliceri, D., Depezay, L., Appleton, K.M., Giboreau, A., Perez-Cueto, F.J., Hartwell, H. and Monteleone, E., (2016). Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents. Appetite, 107, 339-347.
Dougkas, A., Östman, E., (2016) Protein-Enriched Liquid Preloads Varying in Macronutrient Content Modulate Appetite and Appetite-Regulating Hormones in Healthy Adults. J Nutr. 2016 Mar;146(3):637-45. doi: 10.3945/jn.115.217224.
Guérin, L., (2016) Faire manger et jouer le jeu de la convivialité en Établissement d’Hébergement pour Personnes Âgées Dépendantes (EHPAD). De l’intensification des contraintes de travail pendant le service des repas, SociologieS, Dossier Relation d’aide et de soin et épreuves de professionnalité (en ligne).
Kergoat, M., Giboreau, A., Nicod, H., Faye, P., Diaz, E., Beetschen, M. A., & Meyer, T. (2016). Affect intensity and softness tactile preferences: An experimental approach to arousal regulation. Food Quality and Preference, 52, 120-123.
Korompokis, K., Östman, E., Dougkas, A. (2016) The impact of liquid preloads varying in macronutrient content on postprandial kinetics of amino acids relative to appetite in healthy adults. Appetite. 2016 Dec 1;107:511-520. doi: 10.1016/j.appet.2016.08.099.
Lafraire, J., Rioux, C., Giboreau, A., & Picard, D. (2016). Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior. Appetite, 96, 347 357. http://doi.org/10.1016/j.appet.2015.09.008
Lafraire, J (2016) Facing the mirror: A Relativist Account of Immune Nonconceptual Self-representations, Philosophical Psychology, 29:7, 1-15.
Cardello, A.V. Food quality: relativity, context and consumer expectations. Food Quality and Preference 6, 163–170.
Lafraire, J. ; Rioux, C.; Roque, J.; Giboreau, A. ; Picard, D. Rapid Categorization of Food and Nonfood Items by 3- to 4-Year-Old Children, Food Quality and Preference, 49, 87-91.
Price, S., Viglia, G., Hartwell, H., Hemingway, A., Chapleo, C., Appleton, K., … Perez-Cueto, A. (2016). What are we eating? Consumer information requirement within a workplace canteen. Food Quality and Preference.
Rioux, C., Picard, D., Lafraire, J. (2016) Food rejection and the development of food categorization in young children, Cognitive Development, 40, 163 - 177.
Saulais, L., Perez Cueto, A., Depezay, L., Hartwell, H., Monteleone, E., Giboreau, A. (2016) Nudging vegetable consumption: an investigation of defaults as a choice architecture tool for foodservice, Appetite, 107-691.
Urdapilleta, I., Dany, L., Boussoco, J., Schwartz, C., & Giboreau, A. (2016). Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object. Food Quality and Preference, 48, Part A, 50–58. http://doi.org/10.1016/j.foodqual.2015.08.007
Giboreau A, Dougkas A. Gastronomy as an Aid to Increasing people'’s Food Intake at Healthcare Institutions, in the Encyclopedia of Food Security and Sustainability.
Giboreau (2018) Situational factors and the design of in situ evaluations: Living Lab and Real-life approaches in G. Ares & P. Varela (Eds) Advances in Methodological Approaches in Consumer Research. Elsevier. p103-116.
2017
Saulais L., Valceschini E. (2017) La sécurité sanitaire des aliments : un nouveau modèle de régulation européen in Transformations agricoles et agroalimentaires : entre écologie et capitalisme Editeurs : Gilles Allaire, Benoit Daviron. Edition QUAE, Collection Synthèse. Ch 11, 199-211
Giboreau (2017) Situational factors and the design of in situ evaluations: Living Lab and Real-life approaches in G. Ares & P. Varela (Eds) Advances in Methodological Approaches in Consumer Research. Elsevier.
Eschevins, A., Giboreau, A & Dacremont, C. (2017). Connaissances expertes des accords boissons/mets: Principes d’association des vins et bières avec les mets. Dans J. R. Pitte (dir.), Les accords mets-vins : un art français (p. 257-267). CNRS-Edition.
2016
Edwards, J.S.A., Hartwell, H. & Giboreau, A. (2016) Emotions studied in context : the role of environment. In H.L. Meiselman Emotion Measurement. Woodhead Publishing. Elesevier. P. 377-404.
Giboreau, A. (2016) Comment (re)donner envie de manger en institution de santé ? In C. Hugol-Gential Se nourrir ou manger ? Les enjeux du repas en établissement de santé. L’Harmattan, Paris. p. 43-54.
Guérin, L., Se disputer le repas. La restitution comme modalité d’enquête en EHPAD dans Restitution et diffusion des données d’enquête, Éditions CTHS, Paris (sous presse).
Michaud, M. (2016). Chasser et manger la viande de brousse : des impératifs pratiques à la distinction sociale. In S. Dalla Bernardina, Manger moral, manger sauvage (édition électronique). Paris: Éditions du CTHS. Retrieved from http://cths.fr/ed/edition.php?id=7133
Giboreau, A. (2014). Le Restaurant, un Living Lab dédié à l’étude de l’alimentation. La lettre des Neurosciences, (46), 23 24.
Lafraire, J., & Giboreau, A. (2014). La Perception multimodale des vins en contexte, Le « Living Lab » du Centre de Recherche de l’Institut Paul Bocuse, au service d’expériences de dégustation en conditions réelles de repas. Revue des Œnologues, (153).
Lafraire, J., & Picard, D. (2014). J’aime pas ! Cerveau&Psycho, (65).
2011
Rouby, C., & Giboreau, A. (2011, octobre 25). De l’émotion au verbe. Textes et Documents pour la Classe, (1022 (« Le Goût »)), 26.
2009
Giboreau, A. (2009, février 12). De l’analyse sensorielle au jugement perceptif : l’exemple du toucher (Habilitation à Diriger des Recherches). Université Claude Bernard Lyon 1, Lyon.
A Symposium about Food & Hospitality Multisensory Perspectives organised by three partners : EuroCHRIE small group meeting (SGM) by Breda UAS, Haaga-Helia UAS and the Institut Paul Bocuse ...
Institut Paul Bocuse
Château du Vivier - Ecully - France Tel: +33 (0)4 72 18 02 20
20, place Bellecour - Lyon - France Tel: +33 (0)4 78 37 23 02
