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Articles scientifiques
2022
Cosson A., Meudec E., Ginies C., Dane A., Lieben P., Descamps N., Cheynier V., Saint-Eve A., Souchon I. (2022), Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes, Food Chemistry, 385, 132615. doi: 10.1016/j.foodchem.2022.132615
Foinant D., Lafraire J., Thibaut J-P. (2022), Relationships between executive functions and food rejection dispositions in young children, Appetite Volume 176, 106102, https://doi.org/10.1016/j.appet.2022.106102
Galiñanes Plaza A., Saulais L., Delarue J. (2022), What really matters when dining out? Insights into the role of context from a qualitative study with French consumers, International Journal of Gastronomy and Food Science, Volume 28, 100537, https://doi.org/10.1016/j.ijgfs.2022.100537
Guyot E., Nazare J-A. Oustric P., Robert M., Disse E., Dougkas A., Iceta S. (2022), Food Reward after Bariatric Surgery and Weight Loss Outcomes: An Exploratory Study, Nutrients, 14(3), 449, https://doi.org/10.3390/nu14030449
Lakritz C., Tournayre L., Ouellet M., Iceta S., Duriez P., Masetti V. & Lafraire J. (2022), Sinful Foods: Measuring Implicit Associations Between Food Categories and Moral Attributes in Anorexic, Orthorexic, and Healthy Subjects, Frontiers in Nutrition 9, https://doi.org/10.3389/fnut.2022.884003
2021
Chen Y., Perez-Cueto F., Giboreau A., Mavridis I. & Hartwell H. (2021), Consumer preferences for the use of an innovative digital menu solution in public food service settings in four European countries Food Quality and Preference, 94, https://doi.org/10.1016/j.foodqual.2021.104324
Foinant,D., Lafraire J., Thibaut J.-P. (2021) Fatal errors in the food domain: children's categorization performance and strategy depend on both food processing and neophobic dispositions. In Proceedings of the Annual Meeting of the Cognitive Science Society (Vol. 43, No. 43) https://escholarship.org/uc/item/52q4011b
Foinant D., Lafraire J., & Thibaut J. P. (2021). Strength or nausea? Children’s reasoning about the health consequences of food consumption. Frontiers in Psychology, 12, 1119.
Guyot E., Dougkas A., Bagot S., Nazare J.A., Disse E. & Iceta S. (2021), A Systematic Review and Meta-Analyses of Food Preference Modifications After Bariatric Surgery, Obesity Reviews, 10, World Obesity, https://doi.org/10.1111/obr.13315
Guyot E., Dougkas A., Nazare J.A., Robert M., Iceta S, Disse E. (2021), Modifications of food preferences among patients with bariatric surgery: a cross sectional study, Obesity Surgery, Online, https://doi.org/10.1007/s11695-021-05342-9
Iceta S., Tardieu S., Guyot E., Nazare J.A., Dougkas A., Rajot A., Laville M., Robert M., Disse E. (2021), An artificial intelligence-derived tool to ease food addiction screening in bariatric populations, Eating and Weight Disorders, online, doi: 10.1007/s40519-020-01076-2
Jönsson H., Michaud M., Neuman N. (2021), What Is Commensality? A Critical Discussion of an Expanding Research Fiel, International Journal of Environmental Research and Public Health 18(12):6235. doi: 10.3390/ijerph18126235.
Le Moal F., Michaud M., Hartwick-Pflaum C.A., Middleton G., Mallon I., Coveney J. (2021) Beyond the Normative Family Meal Promotion: A Narrative Review of Qualitative Results about Ordinary Domestic Commensality. International Journal of Environmental Research and Public Health. https://dx.doi.org/10.3390%2Fijerph18063186
Manesse C., Ferdenzi C., Mantel M., Sabri M., Bessy M., Fournel A., Faure F., Bellil D., Jomain S., Landis B., Hugentobler M., Giboreau A., Rouby C. & Bensafi M. (2021), The prevalence of olfactory deficits and their effects on eating behavior from childhood to old age: a large-scale study in the French population, Food Quality and Preference. 93, 104273 https://doi.org/10.1016/j.foodqual.2021.104273
Martinon P., Fraticelli L., Giboreau A., Dussart C., Bourgeois D., Carrouel F. (2021), Nutrition as a Key Modifiable Factor for Periodontitis and Main Chronic Diseases. Journal of Clinical Medecine. 10, 197. https://doi.org/10.3390/jcm10020197
Miele N., Giboreau A. & Almli V.L. (2021), The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France. Food Quality and Preference. 92, 104225, https://doi.org/10.1016/j.foodqual.2021.104225
Patois C., Chen Y., Meiselman H.L., Barraco F., Giboreau A. (2021), Designing food for bone marrow transplant patients with compromised immunity: limited ingredients, recipes and balanced diet. International Journal of Food Design, vol. 6, n°1, Open Access, 27-51, https://doi.org/10.1386/ijfd_00023_1
Pickard A., Thibaut J.P., Lafraire J. (2021), Strawberries and Cream: The Relationship between Food Rejection and Thematic Knowledge of Food in Young Children, Frontiers in Psychology, 12, 280, https://doi.org/10.3389/fpsyg.2021.626701
Chen Y., Perez Cueto F., Giboreau A., Mavridis I. & Hartwell H. (2020) The promotion of eating behaviour change in healthy populations through digital interventions. International Journal of Environmental Research and Public Health, 7488.https://doi.org/10.3390/ijerph17207488
Dantec M., Mantel M., Lafraire J., Rouby C., Bensafi M. (2020), On the contribution of the senses to food emotional experience, Food Quality and Preference, Science Direct, 104120, https://doi.org/10.1016/j.foodqual.2020.104120
Dougkas A., Cooper L, Hocking E (2020) The role of dairy products in the development of obesity across the lifespan. Milk and Dairy Foods: The functionality in Human Health and Disease https://doi.org/10.1016/B978-0-12-815603-2.00009-7
Dougkas A., Hobbs D (2020) The role of milk and dairy products in the development of obesity and cardiometabolic disease. Handbook of Eating and Drinking: Interdisciplinary Perspectives https://doi.org/10.1007/978-3-030-14504-0_163
Drareni K., Bensafi M., Giboreau A., & Dougkas A. (2020). Chemotherapy-induced taste and smell changes influence food perception in cancer patients. Supportive Care in Cancer, 29(4), 2125-2132 https://doi.org/10.1007/s00520-020-05717-1
Drareni K., Hummel T., Bensafi M., Serex C.A., Hugentobler M., Rimmer J., Friedrich H., Voruz F., Terzic A., Landis B.N. (2020) Olfactory and Gustatory Function in Patients With Different Types of Maxillofacial Trauma. The Laryngoscope https://doi.org/10.1002/lary.28701
Edwards J.S.A., Hartwell H. & Giboreau A. (2020), Emotions studied in context : the role of environment. In H.L. Meiselman Emotion Measurement. Elsevier. 2nd Edition https://doi.org/10.1016/B978-0-12-821124-3.00019-3
Foinant D., Lafraire J., Thibaut J.-P. (2020) A time for a meal? Children’s conceptions of short and long term effects of foods. Cognitive Development, SI: Food Cognition in Children. https://doi.org/10.1016/j.cogdev.2020.100885
Guyot E. Mise au point de la commission scientifique et recherche : Syndrome d'auto-brasserie. Information Diététique
Hartwell H., Bray J., Lavrushkina N., Rodrigues V., Saulais L., Giboreau A., Perez-Cueto F.J.A., Monteleone E., Depezay L. & Appleton K.M. (2020) Increasing Vegetable Consumption out of home: VeggiEAT and Veg+ projects. Nutrition Bulletin,424-43. https://onlinelibrary.wiley.com/doi/full/10.1111/nbu.12464
Lafraire J., Rioux C., Hamaoui J., Girgis H., Nguyen S., Thibaut J.-P. (2020), Food as a borderline domain of knowledge: the development of domain-specific inductive reasoning strategies in young children, Cognitive Development, SI: Food Cognition in Children, 56, Elsevier, 100946, https://doi.org/10.1016/j.cogdev.2020.100946
Middleton G., Golley R., Patterson K., Le Moal F., Coveney J. What can families gain from the family meal? A mixed-papers systematic review. Appetite. https://doi.org/10.1016/j.appet.2020.104725
Palczak J., Giboreau A., Rogeaux M. & Delarue J. (2020), How do pastry and culinary chefs design sensory complexity? International Journal of Gastronomy and Food Science. 19, 100182. https://doi.org/10.1016/j.ijgfs.2019.100182
RoqueJ., Lafraire J., Auvray M. (2020), Audiovisual Crossmodal Correspondence between Bubbles’ Size and Pouring Sounds’ Pitch in Carbonated Beverages, Foods, 9(8), MDPI, 966, https://doi.org/10.3390/foods9080966
Zerbini L,Landeau G, Giboreau A, Sharma A, Yu C, Lin M & Jung IH. Food access and insecurity during COVID 19 – Evidence from France. PennState Scholar Sphere. https://doi.org/10.26207/CWFZ-JV47
2019
Appleton K.M., Bray J., Price S., Leibchen G., Jiang N., Mavridis I., Saulais L., Giboreau A., Perez-Cueto FJA, Coolen R, Ronge M & H Hartwell (2019) Development of a smart phone application for the provision of personalised food-based information in an eating-out situation, JMIR Formative Research. November 2018 DOI: 10.2196/preprints.12966
Bouima S., Michaud M. & Gojard S. (2019) La « personne âgée isolée dénutrie » : l’usage des discours du risque et du manque par les acteurs de terrain. Retraite et sociétéhttps://doi.org/10.3917/rs1.082.0089
Carughi A., Bellisle F., Dougkas A., Giboreau A., Feeney M.J., Higgs J. (2019). A Randomized Controlled Pilot Study to Assess Effects of a Daily Pistachio (Pistacia Vera) Afternoon Snack on Next-Meal Energy Intake, Satiety, and Anthropometry in French Women. Nutrients 11, https://doi.org/10.3390/nu11040767
Dos Santos Q., Perez Cueto F.J.A, Mello Rodrigues V., Appleton K., Giboreau A., Saulais L., Monteleone E., Dinnella C., Brugarolas M. & Hartwell H. (2019). Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents. European Journal of Nutrition https://doi.org/10.1007/s00394-019-01903-y
Dougkas A., Barr S., Reddy s. and Summerbell C.D. (2019). A critical review of the role of milk and other dairy products in the development of obesity in children and adolescents. Nutr Res Rev. 32, 106-127, https://doi.org/10.1017/S0954422418000227
Dougkas A., Vannereux M & Giboreau A. (2019) The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals. Nutrients 2019, 11(12), 2901-2921; https://doi.org/10.3390/nu11122901
Drareni K., Dougkas A., Giboreau A., Laville M., Souquet P.J., Bensafi M. (2019) Relationship between food behavior and taste and smell alterations in cancer patients undergoing chemotherapy: A structured review. Seminars in Oncology, 46(2), 160-172. doi: 10.1053/j.seminoncol.2019.05.002
Eschevins A., Giboreau A., Julien P. & Dacremont C. (2019). From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2019.100144
Giboreau A., Schwartz C., Morizet D., Meiselman H. (2019). Measuring Food Waste and Consumption by Children Using Photography. Nutrients https://doi.org/10.3390/nu11102410
Hartwell H., Appleton K. M., Bray J., Price S., Mavridis I., Giboreau A., Perez-Cueto F. J. A. & Ronge M. (2019). Shaping smarter consumer food choices: The FoodSMART project. Nutrition Bulletin. https://doi.org/10.1111/nbu.12376
Liu J., Petit E., Brit A.C. & Giboreau A. (2019). The impact of tablecloth on consumers’ food perception in real-life eating situation. Food Quality and Preference. https://doi.org/10.1016/j.foodqual.2018.06.011
Massey C., Saulais L,. (2019) La pause déjeuner des salariés en France : environnement de choix et comportements des cadres et des ouvriers. Cahiers de Nutrition et de Diététique
Rioux C., Lafraire J., Picard D., & Blissett J. (2019) Food rejection in young children: Validation of the Child Food Rejection Scale in English and cross-cultural examination in the UK and France. Food quality and preference, 73 ,19-24 https://doi.org/10.1016/j.foodqual.2018.11.018
Roque J., Lafraire J., Auvray M. (2019) Audiovisual Crossmodal Correspondence between Bubbles’ Size and Pouring Sounds’ Pitch in Carbonated Beverages, Food Choice and Consumer Psychology, https://doi.org/10.3390/foods9080966
Saulais L., Massey C., Appleton K., Perez-Cueto F.J.A., Dinnella C., Monteleone E., Depezay L., Hartwell H.& Giboreau A. (2019). When are ‘Dish of the Day’ nudges most effective to increase vegetable selection? Food Policy https://doi.org/10.1016/j.foodpol.2019.04.003
Zanzer Y.C., Batista A.G., Dougkas A., Tovar J., Granfeldt Y., Östman E. (2019) Difficulties in translating appetite sensations effect of turmeric-based beverage when given prior to isoenergetic medium or high-fat meals in healthy subjects. Nutrients, 11, https://doi.org/10.3390/nu11040736
Zhou X., Perez-Cueto F.J.A., Dos Santos Q., Bredie W.L.P., Brugarolas Molla-Bauza M., Mello Rodrigues V., Buch-Andersen T., Appleton K., Hemingway A., Giboreau A., Saulais L., Monteleone E. & H. Hartwell. (2019) Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries.DOI: 10.1016/j.foodqual.2018.12.003
2018
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 https://doi.org/10.1111/ijcs.12421
Dougkas A. and Ostman E. (2018) Comparable effects of breakfast meals varying in protein source on appetite and subsequent energy intake in healthy males. European Journal of Nutrition. 57, 1097-1108, 10.1007/s00394-017-1392-4.
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. https://doi.org/10.1016/j.foodqual.2017.12.005
Guo J., Dougkas A ., Elwood P.C., and Givens D.I., (2019). Dairy Foods and Body Mass Index over 10-Year: Evidence from the Caerphilly Prospective Cohort Study. Nutrients. 10, 10.3390/nu10101515.
Meiselman H.L. & Giboreau A. (2018) Emotions before and after a meal in a natural eating situation. Food Quality and Preference, 65, 191-193. https://doi.org/10.1016/j.foodqual.2017.10.016
Rioux C., Leglaye L., Lafraire J., Inductive reasoning, food neophobia and domain-specificity in preschoolers, Cognitive Development, 47, 124-132. https://doi.org/10.1016/j.cogdev.2018.05.001
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. https://doi.org/10.1016/j.appet.2017.08.016
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. https://doi.org/10.3389/fpsyg.2017.02360
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
Roque J., Lafraire J., Spence C., & Auvray M. (2018) The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages.Journal of Sensory Studies, 33(6), e12469. https://doi.org/10.1111/joss.1246
Zanzer Y. C., Plaza M., Dougkas A., Turner C., and Ostman E. (2018) Black pepper-based beverage induced appetite-suppressing effects without altering postprandial glycaemia, gut and thyroid hormones or gastrointestinal well-being: a randomized crossover study in healthy subjects. Food Function . 9, 2774-2786, 10.1039/c7fo01715d.
Giboreau A., Dworczack F. (2021), Quand la recherche se met à table. Paris :EDP Science.
A. Zucchi, J. Lafraire (2021), La faim des Haricots, Marabout
Dougkas, A., Saulais, L., & Giboreau, A. (2019). Studying Natural Meals: What are the Benefits of the Living Lab Approach? In Context: The Effects of Environment on Product Design and Evaluation. Herbert Meiselman.
Saulais L., Doyon M. & Massey C. (2019) Promoting More Sustainable Consumers Decisions in Foodservice in Effectiveness of the “Nudges” Approach, Amit Sharma, Apple Academic Press.
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.
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.
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
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