Giboreau A, Mourier V., Rousseau C., Lavergne S. & Vansteene D., Culinary solutions to prevent or delay advanced malnutrition: Patients and chefs’ contribution to the nutritional enrichment of standard recipes, Clinical Nutrition Open Science.
Le Moal F., Mealtime emotion work: Gendered politics of care and power at the table, Journal of Marriage and Family. Disponible en ligne : https://doi.org/10.1111/jomf.12975
Le Moal F., Michaud M., Coveney J., Exploring unequal class logics of mealtime food socialisation. An ethnography of family meals in France and Australia, Appetite, Vol. 195. Disponible en ligne : https://doi.org/10.1016/j.appet.2023.107195
Joussain P., Giboreau A., Morizet & Romagny S., The Influence of Real-life Contexts on User Experience, Odor Perception and Perceived Performance of Hair Care Products., Food Quality and Preference.
2023
Ching Yue Chow, Raquel M. Rodríguez, Reisya R. Riantiningtyas, Merete B. Munk, Lilia Ahrné, Wender L.P. Bredie. Layered food designs to create appetizing desserts: A proof-of-concept study. Food Research International. vol 170. Disponible en ligne : https://doi.org/10.1016/j.foodres.2023.112955
Lakritz, C., Iceta, S., Duriez, P., Makdassi, M., Masetti, V., Davidenko, O., & Lafraire, J. Measuring implicit associations between food and body stimuli in anorexia nervosa: a Go/No-Go Association Task. Eating and Weight Disorders-Studies on Anorexia, Bulimia and Obesity. Disponible en ligne : https://doi.org/10.1007/s40519-023-01621-9
Sigrist M., Michaud M. Immigrant entrepreneurs’ culinary, symbolic, and commercial hybridization of Brazilian food in France. Food & Foodways. Disponible en ligne : https://doi.org/10.1080/07409710.2023.2261723
Dyen M., Michaud M. Social ties and sustainable food in neighborhood canteens: a care-based approach. Frontiers in Sustainability. Vol. 4. Disponible en ligne : https://doi.org/10.3389/frsus.2023.956830
Sebbane M., Vial. C., Lamy A. A horse on your plate? A cluster analysis of French consumers hippophagy acceptance. Meat Science. vol. 203 Disponible en ligne : https://doi.org/10.1016/j.meatsci.2023.109220
Coveney J., Giboreau A., Burges Watson D.L. & Singer P. Sensory troubles and altered eating: towards gastronomic solutions for patients, caregivers and professionals. Clinical Nutrition Open Science. https://doi.org/10.1016/j.nutos.2022.12.005
A. Lamy et al Horsemeat consumption in France: "Determinants and sustainable market perspectives" in Meat Science. Disponible en ligne : https://doi.org/10.1016/j.meatsci.2022.10908
Drareni K., Dougkas A, Giboreau A, Laville M., Souquet PJ. Nazare JA, Fournel P, Bensafi M. (2023). Loss of smell in lung cancer patients undergoing chemotherapy: prevalence and relationship with food habit changes. Lung Cancer (IF 6.081), Disponible en ligne : https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4072908
Pickard, A., Philippe, K., Thibaut, J.P., Lafraire, J. Poor conceptual knowledge in the food domain linked with food rejection dispositions in 3-7-year-old children. Journal of Experimental Child Psychology, 226. Disponible en ligne : https://doi.org/10.1016/j.jecp.2022.105546
2022
Berezutskaya J., Saive A. L., Jerbi K., Van Gerven M. (2022), "How does artificial intelligence contribute to iEEG research?", Intracranial EEG for Cognitive Neuroscience, arXiv:2207.13190, https://doi.org/10.48550/arXiv.2207.13190
Burges Watson DL., Giboreau A., Coveney J., Kelly C., Bensafi M., Braud A., Bruyas A., Carrouel F., Cartner H., Cunha L., Deary V., Dougkas A., Monteleone E., Mourier V., Singer P., Spinelli S. (2022), "I-eAT, a consortium addressing gastronomic solutions for altered taste: A research and development manifesto", Clinical Nutrition Open Science, Altered Taste Special edition, https://doi.org/10.1016/j.nutos.2022.12.004
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
Drareni K., Dougkas A., Lusson H., Vansteene D., Giboreau A., Bensafi M. (2022), 'Flavor enhancement as a strategy to improve food liking in cancer patients with taste and smell alterations', Altered Taste Special edition, https://doi.org/10.1016/j.nutos.2022.11.009
Foinant D., Lafraire J., Thibaut J. P. (2022), "Tears for pears: Influence of children's neophobia on categorization performance and strategy in the food domain", Frontiers in Nutrition, 9, https://doi.org/10.3389/fnut.2022.951890
Foinant D., Lafraire J., Thibaut J-P. (2022), Relationships between executive functions and food rejection dispositions in young children, Appetite Volume 176, 106102.
Galiñanes Plaza A., Saulais L., Delarue J. (2022), 'Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context', Frontiers in Nutrition, 9, https://doi.org/10.3389/fnut.2022.1008577
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
Girgis H., Nguyen S. , Lafraire J., Thibaut J.P., Rioux C. (2022), "To be or not to be? The effect of transformations on category membership of foods versus non-foods", Child Development
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
Javerliat C. , Elst P. P. , Saive A. L. , Baert P. , Lavoué G. (2022), " Nebula: An Affordable Open-Source and Autonomous Olfactory Display for VR Headsets", 28th ACM Symposium on Virtual Reality Software and Technology, 8, DOI: 10.1145/3562939.3565617
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
Lakritz C., Tournayre L., Ouellet M., Iceta S., Duriez P., Masetti V., Lafraire J. (2022), The Crossroads of Psychology, Neuroscience and Nutrition", Frontiers in Nutrition, Special Issue Food Cognition
Lamy A., Costa S., de Lanauze G., Vial C., Sirieix L. (2022), "When the product was an animal: Levels of constructs and affective distance to the original object in the case of horse meat", Marketing Decisions, Vol. 107, N°3.
Lamy A., Costa S., Sirieix L., Michaud M. (2022), "Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs", International Journal of Gastronomy and Food Science, https://doi.org/10.1016/j.ijgfs.2022.100627
Pickard A., Philippe K., Thibaut J.P., Lafraire J. (2022), 'Poor conceptual knowledge in the food domain linked with food rejection dispositions in 3-7-year-old children', Journal of Experimental Child Psychology, 226, 105546, https://doi.org/10.1016/j.jecp.2022.105546
Sigrist M., Michaud M. (2022), "Usages de l'espace, positionnement social et dimensions raciales : le cas des immigrés français de Salvador de Bahia (Brésil)", EchoGéo, N°59, https://doi.org/10.4000/echogeo.23115
Sigrist M., Bianquis I., Michaud M. (2022), "Cooking and selling one's preparations: Le travail culinaire des femmes brésiliennes en situation d'immigration", Revue Européenne des Migrations Internationales, Vol. 38, N°1-2, https://doi.org/10.4000/remi.20535
Vieira J. , Jacquier C., Giboreau A. (2022), "Measuring Food Emotions in a Living Lab", in Moustafa Bensafi (Eds): Basic Protocols on Emotions, Senses, and Foods. Methods & Protocols in Food science. Springer Nature.
Villota R., Tapia E., Chacon D., Valdivieso J. C. (2022), "El impacto de la declaracion de Baluarte del Cangrejo Azul en su cadena de valor en Muisne, Ecuador". Journal of the Research Institute of the School of Tourism and Hospitality, San Martin de Porres University, https://doi.org/10.24265/turpatrim.2022.n18.06
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
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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.
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