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Gaëlle Arvisenet

Showing results (1-10 of 12) with videos related to

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Appetite|August 23, 2015
How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer testVonimihaingo Ramaroson Rakotosamimanana, Dominique Valentin, Gaëlle Arvisenet
Appetite|June 3, 2014
Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in MadagascarVonimihaingo Ramaroson Rakotosamimanana, Gaëlle Arvisenet, Dominique Valentin
Journal of Mass Spectrometry : JMS|October 6, 2017
Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aromaEtienne Sémon, Gaëlle Arvisenet, Elisabeth Guichard, et al.
Nutrients|June 10, 2023
Consumer Attitudes toward Pulses: Measuring the ImplicitJuliana Melendrez-Ruiz, Gaëlle Arvisenet, Marie Dubot, et al.
Appetite|December 26, 2021
Using CATA tests to capture consumers' mental representations elicited by images of pulse-based food products with different levels of processingJuliana Melendrez-Ruiz, Stéphanie Chambaron, Erick Saldaña, et al.
Journal of Agricultural and Food Chemistry|April 15, 2008
Effect of apple particle state on the release of volatile compounds in a new artificial mouth deviceGaëlle Arvisenet, Ludivine Billy, Pauline Poinot, et al.
Appetite|November 8, 2021
Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foodsPaula Varela, Gaëlle Arvisenet, Antje Gonera, et al.
Appetite|June 8, 2019
French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approachesJuliana Melendrez-Ruiz, Quentin Buatois, Stéphanie Chambaron, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approachJuliana Melendrez-Ruiz, Stéphanie Chambaron, Quentin Buatois, et al.
Foods (Basel, Switzerland)|February 7, 2020
Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals?Juliana Melendrez-Ruiz, Gaëlle Arvisenet, Vincent Laugel, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
Appetite|August 23, 2015
How to use local resources to fight malnutrition in Madagascar? A study combining a survey and a consumer testVonimihaingo Ramaroson Rakotosamimanana, Dominique Valentin, Gaëlle Arvisenet
Appetite|June 3, 2014
Studying the nutritional beliefs and food practices of Malagasy school children parents. A contribution to the understanding of malnutrition in MadagascarVonimihaingo Ramaroson Rakotosamimanana, Gaëlle Arvisenet, Dominique Valentin
Journal of Mass Spectrometry : JMS|October 6, 2017
Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aromaEtienne Sémon, Gaëlle Arvisenet, Elisabeth Guichard, et al.
Nutrients|June 10, 2023
Consumer Attitudes toward Pulses: Measuring the ImplicitJuliana Melendrez-Ruiz, Gaëlle Arvisenet, Marie Dubot, et al.
Appetite|December 26, 2021
Using CATA tests to capture consumers' mental representations elicited by images of pulse-based food products with different levels of processingJuliana Melendrez-Ruiz, Stéphanie Chambaron, Erick Saldaña, et al.
Journal of Agricultural and Food Chemistry|April 15, 2008
Effect of apple particle state on the release of volatile compounds in a new artificial mouth deviceGaëlle Arvisenet, Ludivine Billy, Pauline Poinot, et al.
Appetite|November 8, 2021
Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foodsPaula Varela, Gaëlle Arvisenet, Antje Gonera, et al.
Appetite|June 8, 2019
French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approachesJuliana Melendrez-Ruiz, Quentin Buatois, Stéphanie Chambaron, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approachJuliana Melendrez-Ruiz, Stéphanie Chambaron, Quentin Buatois, et al.
Foods (Basel, Switzerland)|February 7, 2020
Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals?Juliana Melendrez-Ruiz, Gaëlle Arvisenet, Vincent Laugel, et al.
Pageof 2