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David Blumenthal
David Blumenthal
Agroparistech
Adresse e-mail validée de prefmap.com
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Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages
J Palczak, D Blumenthal, M Rogeaux, J Delarue
Food Quality and Preference 71, 66-75, 2019
672019
Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups
M Masson, J Delarue, S Bouillot, JM Sieffermann, D Blumenthal
Food Quality and Preference 47, 156-165, 2016
532016
Eliciting user perceptions using assessment tests based on an interactive genetic algorithm
E Poirson, JF Petiot, L Boivin, D Blumenthal
Journal of Mechanical Design 135 (3), 031004, 2013
442013
An observational study of refrigerator food storage by consumers in controlled conditions
M Masson, J Delarue, D Blumenthal
Food Quality and Preference 56, 294-300, 2017
432017
Temporal aspects of consumer preferences
J Delarue, D Blumenthal
Current Opinion in Food Science 3, 41-46, 2015
302015
Effect of bread crumb and crust structure on the in vivo release of volatiles and the dynamics of aroma perception
S Jourdren, M Masson, A Saint-Eve, M Panouille, D Blumenthal, ...
Journal of Agricultural and Food Chemistry 65 (16), 3330-3340, 2017
242017
Product appraisal dimensions impact emotional responses and visual acceptability of instrument panels
N Herbeth, D Blumenthal
Food Quality and Preference 29 (1), 53-64, 2013
242013
Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake
V Guénard-Lampron, M Masson, O Leichtnam, D Blumenthal
Innovative Food Science & Emerging Technologies 72, 102738, 2021
232021
Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake
M Cepeda-Vázquez, D Blumenthal, V Camel, B Rega
Talanta 164, 708-715, 2017
232017
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
A Cosson, D Blumenthal, N Descamps, I Souchon, A Saint-Eve
Food research international 141, 110151, 2021
142021
Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients
V Guénard‐Lampron, M Masson, D Blumenthal
Journal of texture studies 52 (5-6), 665-678, 2021
132021
Validation of food visual attribute perception in virtual reality
MA Gouton, C Dacremont, G Trystram, D Blumenthal
Food Quality and Preference 87, 104016, 2021
132021
Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation
AG Plaza, L Saulais, D Blumenthal, J Delarue
Food Quality and Preference 78, 103738, 2019
132019
From consumption behaviour to sensory measurement: Sensory characterization of the perceived flavour complexity of a chocolate dessert experience
J Palczak, D Blumenthal, J Delarue
Food Quality and Preference 78, 103734, 2019
132019
Study of the convergence of interactive genetic algorithm in iterative user's tests: application to car dashboard design
E Poirson, JF Petiot, E Aliouat, L Boivin, D Blumenthal
International conference on Integrated Design and Manufacturing in …, 2010
132010
Perceived intensity of vibrotactile stimuli: Do your clothes really matter?
V Duthoit, JM Sieffermann, E Enrègle, D Blumenthal
Haptics: Perception, Devices, Control, and Applications: 10th International …, 2016
102016
Use of rapid sensory methods in the automotive industry
D Blumenthal, N Herbeth
Rapid Sensory Profiling Techniques, 427-453, 2015
102015
Taking into account upstream variability of flours with processing variables in legume-enriched soft cakes: Conception of a multiobjective model for the monitoring of physical …
AF Monnet, C Michon, MH Jeuffroy, D Blumenthal
Food and bioprocess technology 12, 625-635, 2019
92019
Identifying the ideal profile of French yogurts for different clusters of consumers
M Masson, A Saint-Eve, J Delarue, D Blumenthal
Journal of Dairy Science 99 (5), 3421-3433, 2016
92016
Contribution à la caractérisation de produits complexes non anonymes-application à l'évaluation du confort de l'habitacle avant des véhicules automobiles
D Blumenthal
Ecole Nationale Supérieure des Industries Alimentaires (ENSIA); Science de l …, 2001
92001
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