Search Results - "Lelièvre, Maud"

Quick and dirty but still pretty good: a review of new descriptive methods in food science by Valentin, Dominique, Chollet, Sylvie, Lelièvre, Maud, Abdi, Hervé

“…Summary For food scientists and industrials, descriptive profiling is an essential tool that involves the evaluation of both the qualitative and quantitative…”
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Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask by Chollet, Sylvie, Lelièvre, Maud, Abdi, Hervé, Valentin, Dominique

“…► We present the current state of knowledge on sorting tasks, using beers as stimuli. ► The sorting task gives satisfactory results with both trained and…”
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What is the validity of the sorting task for describing beers? A study using trained and untrained assessors by Lelièvre, Maud, Chollet, Sylvie, Abdi, Hervé, Valentin, Dominique

“…In the sensory evaluation literature, it has been suggested that sorting tasks followed by a description of the groups of products can be used by consumers to…”
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Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country? by Nacef, Menouar, Lelièvre-Desmas, Maud, Symoneaux, Ronan, Jombart, Laureen, Flahaut, Christophe, Chollet, Sylvie

“…•Familiarity with Maroilles cheeses increases liking scores and knowledge.•Familiar consumers base their food choice on intrinsic parameters…”
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Beer-Trained and Untrained Assessors Rely More on Vision than on Taste When They Categorize Beers by Lelièvre, Maud, Chollet, Sylvie, Abdi, Hervé, Valentin, Dominique

“…What role categorization processes play in chemosensory expertise and its acquisition? In this paper, we address this question by exploring the criteria used…”
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Pivot profile method: What is the influence of the pivot and product space? by Lelièvre-Desmas, Maud, Valentin, Dominique, Chollet, Sylvie

“…•Within-product set similarity and choice of pivot are evaluated in Pivot profile©.•PP results more influenced by the within-set similarity than by the choice…”
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Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches by Nacef, Menouar, Lelièvre-Desmas, Maud, Drider, Djamel, Flahaut, Christophe, Chollet, Sylvie

“…The Maroilles cheese is a soft French protected designation of origin (PDO) cheese with washed rind. The Maroilles is available in several brands and can…”
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Becoming a beer expert: Is simple exposure with feedback sufficient to learn beer categories? by Lelièvre-Desmas, Maud, Chollet, Sylvie, Abdi, Hervé, Valentin, Dominique

“…Category learning is an important aspect of expertise development which had been little studied in the chemosensory field. The wine literature suggests that…”
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Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers by Romero-Medina, Angélica, Estarrón-Espinosa, Mirna, Verde-Calvo, José Ramón, Lelièvre-Desmas, Maud, Escalona-Buendía, Héctor B.

“…This study was undertaken to explore how the use of pigmented corn as brewing ingredient influences the sensory profile of craft beers, by using both sensory…”
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Pigmented corn for brewing purpose: From grains to malt, a study of volatile composition by Romero‐Medina, Angélica, Estarrón‐Espinosa, Mirna, Verde‐Calvo, José Ramón, Lelièvre‐Desmas, Maud, Escalona‐Buendía, Héctor B.

“…Malt is one of the most important contributors to beer flavor, this research aimed to characterize the volatile profiles of two varieties of pigmented corn in…”
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Craft beer representation amongst men in two different cultures by Gómez-Corona, Carlos, Lelievre-Desmas, Maud, Escalona Buendía, Héctor B., Chollet, Sylvie, Valentin, Dominique

“…•The representations of craft beer differ across cultures.•In France the description of the product is the main axis of the representation.•In Mexico the…”
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Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines by Honoré-Chedozeau, C., Lelièvre-Desmas, M., Ballester, J., Chollet, S., Valentin, D.

“…•The three panels have different knowledge representations of Beaujolais wines.•Experts have flexible wine knowledge representation.•Familiar consumers have…”
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From perceptual to conceptual categorization of wines: What is the effect of expertise? by Honoré-Chedozeau, C., Chollet, S., Lelièvre-Desmas, M., Ballester, J., Valentin, D.

“…•Perceptual categorization is driven by sensory characteristics whatever the expertise level.•Conceptual categorization is driven by wine knowledge and…”
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