Publications

1. Articles scientifiques
2. Ouvrages, Chapitres d'ouvrages
3. Menu, Revue Scientifique du Centre de Recherche
4. Autres contributions

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

Articles Scientifiques 2015 - 2008

2018

• 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

Chapitres d'ouvrages et ouvrages 2015 - 2007

Le Centre de Recherche de l'Institut Paul Bocuse vous propose de découvrir sa revue : "Menu: Journal of Food and Hospitality Research". Véritable recueil pluridisciplinaire, Menu s’intéresse de près aux travaux menés en sciences de la vie et en sciences humaines et sociales liées à la gastronomie, aux arts culinaires, au plaisir et à la nutrition. Elle rassemble principalement les textes des doctorants ayant participé aux ateliers doctoraux européens du Centre de Recherche de l'Institut Paul Bocuse.

La revue scientifique en bref :
Titre : "Menu: Journal of Food and Hospitality Research"
Type de publication: revue scientifique à comité de lecture
Fréquence de parution: un numéro par an
ISSN : 2275-5748

6ème édition novembre 2017 :
"Food, beverages, services through social sciences, economics, cognitive science & nutrition"
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SOMMAIRE :

• Litterature review: Changes in olfactory and gustatory perceptions in patients undergoing chemotherapy. K. Drareni
• Litterature review: Investigation of food and beverage pairing. A review. A. Eschevins
• From cooking equipment to food culture. A comparative study. M. Michaud & N. Greaves-Fernández
• Appetite for life - Maintaining appetite for foods at old and very old age. K. Wendin, W. L. P. Bredie, I. Maître, I. Matullat, V. Olsson, S. Kremer, A. Giboreau & Ø. Ueland.
• Book review Quaranta (2016) : Houellebecq aux fourneaux. Y. Dentzer
• Summary of an International symposium: The role of proteins within a nutritious, healthy and sustainable diet. A. Dougkas

5ème édition mars 2016 :
"Food, Beverage, Services: through social science, cognitive science & economics"
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SOMMAIRE :

• Investigating key elements leading to food and beverage pairing: A methodological approach. A. Eschevins
• Food neophobia and pickiness in young children. How to measure it? C.Rioux, J. Lafraire & D. Picard
• Transnational connections from culinary practices: an approach from the food blogs of Brazilian emigrantsC. Pires Vieira da Rocha
• The medicalization of the elderly’s food habits in France from the beginning of the twentieth century until today. L. Guérin
• Criteria of Importance influencing food choice in workplace canteens. S. Price
• From perception to expectations: the chicken-egg question at the individual level.S. Rizzo-Ivanoff, S. Boesen-Mariani, M. Rogeaux & A. Giboreau
• To allot or not to allot? The impact of allotment on the noncontractible quality of the supply chain for school canteens in a major French region. Y. Robin
• Dynamic capabilities for hotel service innovation: a human asset perspective. G. Talens, P. Bayet-Robert& B. Ruffieux,
• Customer orientation: a service management cornerstone. B. Suquet & C.Stoessel
• Gastrodiplomacy as a field of research. M. Ferry

4ème édition mars 2015 :
"Food and Hospitality Research: from preparation to consumption"
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SOMMAIRE :

• Impact of cooking proximity and food neophobia in French culinary social representations.
• J. Boussoco, I.Urdapilleta, L.Dany, C.Schwartz, A.Gaillard, A.Giboreau
• Size matter! A choice architectural field experiment in reducing food waste.P. G Hansen, A.M Jespersen, L.R Skov
• Plating in gastronomic restaurants: A qualitative exploration of chefs’ perception. P. Fernandez, B. Aurouze, C. Guastavino
• Eating together, dying together. Playing commensality in French nursing homes. L. Guerin
• Teaching and learning linguistic and interactional skills in table waiting vocational training - How to deal with competence building? C. Alcade
• The impact of chemotherapy on taste and smell. R.Vella, M. Fontas, I.Kongsbak, A.Giboreau
• How to measure behavioral food neophobia in children under a natural setting: tracks for ecological evaluation of interventions. J. Lafraire, E. Petit, A.Giboreau, C.Schwartz
• Designing restaurant ambiences for retirement homes: a user-based approach. L. Saulais, E.Petit, A.Giboreau

3ème édition février 2014 :
"Methodological and ethical issues in food research"
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SOMMAIRE :

• Research on parity in starred hotels and restaurants. Mélanie Bonnet
• What cooking brings to the pleasure of eating at home and in a restaurant. Anne Dixsaut
• Quality perception by different eating-out industry players: do producers wear magnifying glasses? Carole Jégou, Laure Saulais , Bernard Ruffieux
• Ethical and Legal Aspects of Sensory and Eating Behaviour Research: A Pragmatic Approach. Caroline Laval, Vincent Boggio
• Are recipes from women’s magazine in accordance with women cooking practices? - An exploratory study. Jean-Philippe Laperrière
• Basque natural cider characterization: the combination of instrumental and sensory analyses - A study review. Saioa Sese-Minguez, Iñaki Alava, Elena Urdaneta
• Setting-up a method based on digital photography to measure food intake in real meal situations – application to a geriatric institution. Virginie Pouyet; Agnès Giboreau
• Ethic and ethnography in EHPAD. The case of an investigation on meals. Laura Guérin
• Book review Heath et al (2010): Video in qualitative research: Analysing Social Interaction in Everyday Life. Céline Alcade

2ème édition avril 2013 :
"Intercultural comparisons of eating habits and food preferences"
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SOMMAIRE :

• Comparisons of individual bitterness perception and vegetable liking and consumption among Danish consumers. Tove K. Beck, Sophie Nicklaus, Sidsel Jensen, Sylvie Issanchou&Ulla Kidmos1
• Evaluation of Food-Related Risks in the Catering Sector. Stéphane Desaulty, Laure Saulais, Christophe Dufour, Hélène Di Martino, Patrice Terrier
• Potentials for health promotion at worksite: an intra inter cultural comparison of bus drivers’ ethnical foodscapes. Rikke Nygaard and Bent Egberg Mikkelsen
• Exploring ‘foodscapes’ as framework for intercultural comparative studies. Liselotte Hedegaard
• Book Review : The Desirable Body: Men and Women Confronting their Weight. Moraes Prata Gaspar, Maria Clara
• Book Review : Adventures in Eating: Anthropological Experiences in Dining from Around the World. Sarah Cappeliez

1ère édition janvier 2012 :
"Between fear(s) and pleasure(s)"
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SOMMAIRE :

• Variables Affecting Children's Experience of Eating at School. B. Atie Guidalli
• Defining pleasure toward individual familiarity level: The case of gourmet meal. P. Bayet-Robert
• Theoretical Models of Good Hygiene Practices Training: current approaches and perspectives. S. Desaulty
• From the table to the bed: controlling female sexuality through food in French Renaissance literature. A. Gilles-Chikhaoui
• Is hippophagy a taboo in constant evolution? S. Leteux
• Differences between Patients and Staff’s Perception of Food Provision in Malaysian Public Hospitals. R. Vijayakumaran
• Eating with the fear of weight gain: The relationship with food for overweight women in France. S.Carof
• Pleasures and stress of eating alone and eating together among French and German young adults. G. Danesi
• Control of eating behaviour and eating pleasure among French female college students. MC de Moraes Prata Gaspar
• Book Review : Sociologie d’une crise alimentaire. Les consommateurs à l’épreuve de la maladie de la vache folle. M. Fontas
• Book Review : Nourrir de Plaisir: Régression, transgression, transmission, régulation? C. Yount-André

2014

• 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.