| Quick and dirty but still pretty good: A review of new descriptive methods in food science D Valentin, S Chollet, M Lelièvre, H Abdi International Journal of Food Science & Technology 47 (8), 1563-1578, 2012 | 436 | 2012 |
| Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask S Chollet, M Lelièvre, H Abdi, D Valentin Food quality and preference 22 (6), 507-520, 2011 | 176 | 2011 |
| What is the validity of the sorting task for describing beers? A study using trained and untrained assessors M Lelièvre, S Chollet, H Abdi, D Valentin Food quality and preference 19 (8), 697-703, 2008 | 157 | 2008 |
| Craft beer representation amongst men in two different cultures C Gómez-Corona, M Lelievre-Desmas, HBE Buendía, S Chollet, ... Food quality and preference 53, 19-28, 2016 | 86 | 2016 |
| Beer-trained and untrained assessors rely more on vision than on taste when they categorize beers M Lelièvre, S Chollet, H Abdi, D Valentin Chemosensory perception 2, 143-153, 2009 | 59 | 2009 |
| Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country? M Nacef, M Lelièvre-Desmas, R Symoneaux, L Jombart, C Flahaut, ... Food Quality and Preference 72, 188-197, 2019 | 56 | 2019 |
| From perceptual to conceptual categorization of wines: What is the effect of expertise? C Honoré-Chedozeau, S Chollet, M Lelievre-Desmas, J Ballester, ... Food Quality and Preference 80, 103806, 2020 | 27 | 2020 |
| Pivot profile method: What is the influence of the pivot and product space? M Lelièvre-Desmas, D Valentin, S Chollet Food quality and preference 61, 6-14, 2017 | 27 | 2017 |
| Renewing traditions: A sensory and chemical characterisation of mexican pigmented corn beers A Romero-Medina, M Estarrón-Espinosa, JR Verde-Calvo, ... Foods 9 (7), 886, 2020 | 26 | 2020 |
| Representation of wine and beer: influence of expertise C Honoré-Chedozeau, M Desmas, J Ballester, WV Parr, S Chollet Current Opinion in Food Science 27, 104-114, 2019 | 26 | 2019 |
| Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines C Honoré-Chedozeau, M Lelièvre-Desmas, J Ballester, S Chollet, ... Food Quality and Preference 57, 17-31, 2017 | 24 | 2017 |
| Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches M Nacef, M Lelièvre-Desmas, D Drider, C Flahaut, S Chollet International Dairy Journal 89, 42-52, 2019 | 16 | 2019 |
| Becoming a beer expert: Is simple exposure with feedback sufficient to learn beer categories? M Lelièvre-Desmas, S Chollet, H Abdi, D Valentin Acta Psychologica 161, 95-103, 2015 | 11 | 2015 |
| De la première gorgée de bière au concept: le même processus pour tous? Effet de l'expertise sur la catégorisation et la représentation des bières M Lelièvre Dijon, 2010 | 3 | 2010 |
| Pigmented corn for brewing purpose: From grains to malt, a study of volatile composition A Romero‐Medina, M Estarrón‐Espinosa, JR Verde‐Calvo, ... Journal of Food Processing and Preservation 45 (12), e16057, 2021 | 1 | 2021 |
| Méthodes descriptives alternatives S Chollet, D Valentin, C Gomez-Corona, M Lelièvre-Desmas | 1 | 2019 |
| Introducción al Análisis Sensorial y Estudios con Consumidores: Nuevas Perspectivas C Gómez-Corona, M Lelièvre-Desmas XOC Estudio: Mexico, Mexico, 2019 | 1 | 2019 |
| DO WE HAVE THE SAME EXPECTATIONS AND PREFERENCES IN TWO REGIONS OF FRANCE CONCERNING THE MAROILLES CHEESE? M Nacef, M Lelievre-Desmas, R Symoneaux, L Jombart, D Drider, ... PROCEEDINGS OF SPISE 2016, 106, 2016 | 1 | 2016 |
| Vineyards and grape varieties: What is going on in wine professional and consumer minds? C Honoré-Chedozeau, M Lelievre-Desmas, J Ballester, S Chollet, ... 11th International Terroir Congress 2016, 2016 | 1 | 2016 |
| Applications of MALDI-TOF-MS in food microbiology. Twenty-fourth Conference on Food Microbiology R Raulo, M Chevalier, M Nacef, M Zidour, S Chollet, M Lelièvre-Desmas, ... Twenty-fourth Conference on Food Microbiology, 2019 | | 2019 |
