Search Results - "Giboreau, A."

Chemotherapy-induced taste and smell changes influence food perception in cancer patients by Drareni, K., Bensafi, M., Giboreau, A., Dougkas, A.

“…Purpose Chemotherapy-induced taste and smell alterations may have a negative impact on the quality of life and nutritional status. A prominent issue when…”
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Editorial special section “Advancing the understanding of sensory and nutritional health through multidisciplinary research” by Giboreau, A., Carrouel, F.

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The role of aromatic similarity in food and beverage pairing by Eschevins, A., Giboreau, A., Allard, T., Dacremont, C.

“…•Aromatic similarity between food and beverage promotes good match.•Aromatic similarity increases harmony and homogeneity and decreases complexity.•Liking of…”
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Loss of smell in lung cancer patients undergoing chemotherapy: Prevalence and relationship with food habit changes by Drareni, K., Dougkas, A., Giboreau, A., Laville, M., Souquet, P.J., Nazare, J.A., Fournel, P., Bensafi, M.

“…•Half of the patients’ group exhibited hyposmia before the begining of chemotherapy.•Patients had lower odor detection and identification abilities compared to…”
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Does olfactory specific satiety take place in a natural setting? by Fernandez, P, Bensafi, M, Rouby, C, Giboreau, A

“…Olfactory-specific satiety (OSS) is characterized by a specific decrease in the odor pleasantness of a food eaten to satiety or smelled without ingestion. The…”
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Flavor enhancement as a strategy to improve food liking in cancer patients with taste and smell alterations by Drareni, K., Dougkas, A., Lusson, H., Vansteene, D., Giboreau, A., Bensafi, M.

“…Food liking is an essential component of the food intake experience. However, some conditions may alter the perception, thus the liking of food, leading to a…”
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Editorial special section “Sensory troubles and altered eating: towards gastronomic solutions for patients, caregivers and professionals by Coveney, J., Giboreau, A., Burges Watson, DL, Singer, P.

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Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects by Hartwell, H., Bray, J., Lavrushkina, N., Rodrigues, V., Saulais, L., Giboreau, A., Perez‐Cueto, F. J. A., Monteleone, E., Depezay, L., Appleton, K. M.

“…Adequate vegetable consumption is fundamental to a healthy, balanced diet; however, global compliance with recommendations to increase consumption is poor…”
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Cisplatin chemotherapy induces odor perception changes in bronchial cancer patients by Joussain, P, Giboreau, A, Fontas, M, Laville, M, Hummel, T, Souquet, P.J, Bensafi, M

“…Abstract A study of olfactory function was performed in 15 bronchial cancer patients receiving cisplatin and 15 control subjects. Whereas odor detection and…”
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FoodSMART: A mobile phone application to provide personalised information on the foods available in an eating out situation by Appleton, K.M., Bray, J., Mavridis, I., Giboreau, A., Perez-Cueto, F.J.A., Ronge, M., Hartwell, H.

“…Providing information on foods and dishes (e.g. on nutritional content, allergens, and food provenance) has been associated with improved dietary intakes, but…”
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Shaping smarter consumer food choices: The FoodSMART project by Hartwell, H., Appleton, K. M., Bray, J., Price, S., Mavridis, I., Giboreau, A., Perez‐Cueto, F. J. A., Ronge, M.

“…Compared to meals prepared at home, meals eaten out of home tend to contain more energy, total fat and saturated fat and it is here where consumers can have…”
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Assessing and taking into account the subjects’ experience and knowledge in consumer studies. Application to the free sorting of wine glasses by Faye, P., Courcoux, P., Giboreau, A., Qannari, E.M.

“…► A strategy of analysis to assess the effect of consumer’s knowledge on their perception is proposed. ► The consumers were instructed to fill in a…”
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I-eAT, a consortium addressing gastronomic solutions for altered taste: A research and development manifesto by Burges Watson, Duika L., Giboreau, A., Coveney, J., Kelly, C., Bensafi, M., Braud, A., Bruyas, A., Carrouel, F., Cartner, H., Cunha, L.M., Deary, V., Dougkas, A., Monteleone, E., Mourier, V., Singer, P., Spinelli, S.

“…An International Altered Taste Consortium (I-eAT) is proposed that seeks to utilise gastronomic and biopsychosocial insights to understand and help people who…”
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Reasons for consuming in a workplace canteen, factors affecting meal choice, and the perceived value of additional information on workplace canteen meals by Price, S., Appleton, K.M., Bray, J., Giboreau, A., Perez-Cueto, F.J.A., Mavridis, I., Ronge, M., Hartwell, H.

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Important information for the selection of workplace canteen meals: A consumer segmentation study by Price, S., Appleton, K.M., Bray, J., Giboreau, A., Perez-Cueto, F.J.A., Mavridis, I., Ronge, M., Hartwell, H.

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From sensory marketing to sensory design: How to drive formulation using consumers’ input? by Raz, C., Piper, D., Haller, R., Nicod, H., Dusart, N., Giboreau, A.

“…Companies need to continuously innovate to maintain market leadership. When the market is overloaded the challenge consists in creating innovative products…”
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PP204-SUN: Outstanding abstract : Improved Meal Presentation Increases Food Intake and Decrease Readmission Rate in Hospitalized Patients by Navarro, D.A, Boaz, M, Krause, I, Elis, K, Chernov, A, Giabra, M, Frishman, S, Levy, M, Giboreau, A, Kosak, S, Mouhieddine, M, Singer, P

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Defining sensory descriptors: Towards writing guidelines based on terminology by Giboreau, A., Dacremont, C., Egoroff, C., Guerrand, S., Urdapilleta, I., Candel, D., Dubois, D.

“…Descriptive analysis relies upon the use of sensory descriptors. They are words generally associated to a definition aimed at helping their understanding…”
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Psychographic measures and sensory consumer tests: When emotional experience and feeling-based judgments account for preferences by Kergoat, M., Giboreau, A., Nicod, H., Faye, P., Diaz, E., Beetschen, M.A., Gerritsen, N., Meyer, T.

“…The aim of this study is to explore psychological and psychosocial individual differences in order to understand heterogeneous sensory preference clusters…”
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P79 Impact de l’insulinothérapie fonctionnelle sur les choix alimentaires lors d’un repas pris au restaurant chez 11 patients diabétiques de type 1 by Reffet, S, Jacquier, C, Joncour Mills, G, Giboreau, A, Thivolet, C

“…Introduction L’objectif de notre étude est d’étudier l’impact d’un stage hospitalier de formation à l’insulinothérapie fonctionnelle (IF) sur le comportement…”
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