188 results on '"Symoneaux, Ronan"'
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2. Food perception, lifestyle, nutritional and health status in the older people: Typologies and factors associated with aging well
3. Consumer-led eco-development of food products: a case study to propose a framework
4. Organic consumers’ perceptions of environmental impacts of food overlap only partially with those considered by life cycle assessment
5. Characterization of physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different drying conditions
6. Sensory and consumer sciences applicated on ornamental plants
7. Contributors
8. Implementing LCA early in food innovation processes: Study on spirulina-based food products
9. 'Terroir Rosé' wines, the example from Provence
10. Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?
11. Wine tourism: a showcase for the agroecological development of vineyards? Part 2
12. L’œnotourisme : vitrine du développement agro-écologique des vignobles ? Partie 1
13. Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines
14. Les identités sensorielles des vins AOC, un argument marketing
15. Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study
16. Development of a Hierarchical Rate-All-That-Apply (HRATA) methodology for the aromatic characterisation of wine
17. Could cider aroma modify cider mouthfeel properties?
18. Prediction of sensory characteristics of cider according to their biochemical composition: Use of a central composite design and external validation by cider professionals
19. Consumers’ associations with wellbeing in a food-related context: A cross-cultural study
20. Exemplarity measurement and estimation of the level of interjudge agreement for two categories of French red wines
21. Les identités sensorielles des vins AOC, un argument marketing
22. Le terroir viticole
23. Consideration of sample heterogeneity and in-depth analysis of individual differences in sensory analysis
24. List of Contributors
25. Improving Food Sensory Quality With and For Elderly Consumers
26. A dataset of annotated free comments on the sensory perception of madeleines for benchmarking text mining techniques
27. French wine buyers’ expectations of an environmentally friendly wine
28. Importance of fruit variability in the assessment of apple quality by sensory evaluation
29. Perception of French wine buyers regarding environmental issues in wine production
30. Perceptions of the health and convenience characteristics of fresh and dried fruits
31. 15 - Sensory and consumer sciences applicated on ornamental plants
32. Effect of processing on rheological, structural and sensory properties of apple puree
33. Nitrogen deficiency increases basal branching and modifies visual quality of the rose bushes
34. Les légumes naturellement fermentés, de la fabrication à la perception consommateur : état des lieux et focus sur le projet participatif français FLEGME
35. Sensory profiles and preference analysis in ornamental horticulture: The case of the rosebush
36. Evidence for Different Patterns of Chemosensory Alterations in the Elderly Population: Impact of Age Versus Dependency
37. Conceptual vs. perceptual wine spaces: Does expertise matter?
38. How to follow grape maturity for wine professionals with a seasonal judge training?
39. Comparison of three sensory methods for use with the Napping ® procedure: Case of ten wines from Loire valley
40. Diversité des AOC – diversité des labels environnementaux- diversité des consommateurs : quelle stratégie de valorisation pour la filière viticole ?
41. Typicité sensorielle de vins de l'AOC Coteaux du Layon et acceptabilité par les acteurs (professionnels et consommateurs) de vins avec des titres d'alcool volumique plus faibles
42. The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison
43. Perception et caractérisation des innovations dans le secteur végétal d’ornement : une étude exploratoire
44. Perceptions of spirulina from French consumers of organic products
45. Perception of French wine buyers regarding environmental issues in wine production
46. Textural properties of fruit affected by experimental conditions in TPA tests: an RSM approach
47. L’œnotourisme, nouvel allié de la transition écologique au sein des vignobles ? Exemple en Val de Loire
48. Development of a methodology to study typicity of PDO wines with professionals of the wine sector
49. Objectivation des caractéristiques sensorielles des produits issus des productions végétales spécialisées
50. A new approach to predict the visual appearance of rose bush from image analysis of 3D videos
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