Lista de obras -

'Just a pinch of salt'. An experimental comparison of the effect of repeated exposure and flavor-flavor learning with salt or spice on vegetable acceptance in toddlers

artículo científico publicado en 2014

A prospective study of food preferences in childhood

A prospective study of food variety seeking in childhood, adolescence and early adult life

artículo científico publicado en 2005

Alliesthesia is greater for odors of fatty foods than of non-fat foods

artículo científico publicado en 2011

Breast-feeding duration: influence on taste acceptance over the first year of life

artículo científico publicado en 2012

Breastfeeding facilitates acceptance of a novel dietary flavour compound

artículo científico publicado en 2009

Breastfeeding facilitates acceptance of a novel dietary flavour compound

Caloric compensation ability around the age of 1 year: Interplay with the caregiver-infant mealtime interaction and infant appetitive traits

artículo científico publicado en 2019

Caloric compensation in infants: developmental changes around the age of 1 year and associations with anthropometric measurements up to 2 years

scientific article published on 01 May 2019

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study.

artículo científico publicado en 2008

Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway ⬇️

artículo científico publicado el 27 de abril de 2011

Contributor contact details

article

Contributor contact details

Determining Factors and Critical Periods in the Formation of Eating Habits: Results from the Habeat Project

artículo científico publicado en 2017

Development of a new questionnaire to assess the links between children's self-regulation of eating and related parental feeding practices

artículo científico publicado en 2019

Developmental changes in the acceptance of the five basic tastes in the first year of life

artículo científico publicado en 2009

Dietary Behavior: An Interdisciplinary Conceptual Analysis and Taxonomy

Early Development of Taste and Flavor Preferences and Consequences on Eating Behavior

scientific article published on 13 March 2019

Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency

artículo científico publicado en 2015

Food Neophobia Scale--French Version

article

Food choices at lunch during the third year of life: Increase in energy intake but decrease in variety

artículo científico publicado en 2005

Food choices at lunch during the third year of life: high selection of animal and starchy foods but avoidance of vegetables

artículo científico publicado en 2005

Food-related sensory experience from birth through weaning: contrasted patterns in two nearby European regions

artículo científico publicado en 2007

French Consumers’ Attitudes and Preferences toward Wild and Farmed Fish

article

Impact of a front-of-pack nutritional traffic-light label on the nutritional quality and the hedonic value of mid-afternoon snacks chosen by mother-child dyads

scientific article published on 26 August 2019

Impact of energy density on liking for sweet beverages and caloric-adjustment conditioning in children

artículo científico publicado en 2014

Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure.

artículo científico publicado en 2014

Infant Acceptance of Primary Tastes and Fat Emulsion: Developmental Changes and Links with Maternal and Infant Characteristics

artículo científico publicado en 2017

Infants’ hedonic responsiveness to food odours: a longitudinal study during and after weaning (8, 12 and 22 months)

Influence of substrate oxidation on the reward system, no role of dietary fibre ⬇️

artículo científico publicado el 21 de abril de 2011

Learning to eat vegetables in early life: the role of timing, age and individual eating traits ⬇️

artículo científico publicado en 2014

Links between maternal feeding practices and children's eating difficulties. Validation of French tools

artículo científico publicado en 2012

Monotonous consumption of fibre-enriched bread at breakfast increases satiety and influences subsequent food intake ⬇️

artículo científico publicado el 1 de diciembre de 2011

Obesity interferes with the orosensory detection of long-chain fatty acids in humans

artículo científico publicado en 2014

Odor naming methodology: correct identification with multiple-choice versus repeatable identification in a free task

artículo científico publicado en 2005

Optimizing sensory quality and variety: An effective strategy for increasing meal enjoyment and food intake in older nursing home residents

scientific article published on 22 May 2020

Parental practices perceived by children using a French version of the Kids' Child Feeding Questionnaire

artículo científico publicado en 2011

Perception of traditional food products in six European regions using free word association

Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning

artículo científico publicado en 2013

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

artículo científico publicado en 2015

Salt content impacts food preferences and intake among children

artículo científico publicado en 2013

Selection of odorants for memory tests on the basis of familiarity, perceived complexity, pleasantness, similarity and identification

artículo científico publicado en 2002

Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption

scientific article published on 20 March 2006

Smell differential reactivity, but not taste differential reactivity, is related to food neophobia in toddlers.

artículo científico publicado en 2015

Sociodemographic profiles regarding bitter food consumption: cross-sectional evidence from a general French population

artículo científico publicado en 2013

The Lasting Influences of Early Food-Related Variety Experience: A Longitudinal Study of Vegetable Acceptance from 5 Months to 6 Years in Two Populations

artículo científico publicado en 2016

The impact of salt, fat and sugar levels on toddler food intake

artículo científico publicado en 2010

The role of novelty detection in food memory ⬇️

artículo científico publicado el 12 de noviembre de 2011

The role of taste in food acceptance at the beginning of complementary feeding

artículo científico publicado en 2011

True and false recognition memories of odors induce distinct neural signatures

artículo científico publicado en 2011

Weanling Infants Prefer the Odors of Green Vegetables, Cheese, and Fish When Their Mothers Consumed These Foods During Pregnancy and/or Lactation

artículo científico publicado en 2019

Lista de obras de

'Just a pinch of salt'. An experimental comparison of the effect of repeated exposure and flavor-flavor learning with salt or spice on vegetable acceptance in toddlers

A prospective study of food preferences in childhood

A prospective study of food variety seeking in childhood, adolescence and early adult life

Alliesthesia is greater for odors of fatty foods than of non-fat foods

Breast-feeding duration: influence on taste acceptance over the first year of life

Breastfeeding facilitates acceptance of a novel dietary flavour compound

Breastfeeding facilitates acceptance of a novel dietary flavour compound

Caloric compensation ability around the age of 1 year: Interplay with the caregiver-infant mealtime interaction and infant appetitive traits

Caloric compensation in infants: developmental changes around the age of 1 year and associations with anthropometric measurements up to 2 years

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study.

Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway ⬇️

Contributor contact details

Contributor contact details

Determining Factors and Critical Periods in the Formation of Eating Habits: Results from the Habeat Project

Development of a new questionnaire to assess the links between children's self-regulation of eating and related parental feeding practices

Developmental changes in the acceptance of the five basic tastes in the first year of life

Dietary Behavior: An Interdisciplinary Conceptual Analysis and Taxonomy

Early Development of Taste and Flavor Preferences and Consequences on Eating Behavior

Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency

Food Neophobia Scale--French Version

Food choices at lunch during the third year of life: Increase in energy intake but decrease in variety

Food choices at lunch during the third year of life: Increase in energy intake but decrease in variety

Food choices at lunch during the third year of life: high selection of animal and starchy foods but avoidance of vegetables

Food choices at lunch during the third year of life: high selection of animal and starchy foods but avoidance of vegetables

Food-related sensory experience from birth through weaning: contrasted patterns in two nearby European regions

French Consumers’ Attitudes and Preferences toward Wild and Farmed Fish

Impact of a front-of-pack nutritional traffic-light label on the nutritional quality and the hedonic value of mid-afternoon snacks chosen by mother-child dyads

Impact of energy density on liking for sweet beverages and caloric-adjustment conditioning in children

Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure.

Infant Acceptance of Primary Tastes and Fat Emulsion: Developmental Changes and Links with Maternal and Infant Characteristics

Infants’ hedonic responsiveness to food odours: a longitudinal study during and after weaning (8, 12 and 22 months)

Influence of substrate oxidation on the reward system, no role of dietary fibre ⬇️

Learning to eat vegetables in early life: the role of timing, age and individual eating traits ⬇️

Links between maternal feeding practices and children's eating difficulties. Validation of French tools

Monotonous consumption of fibre-enriched bread at breakfast increases satiety and influences subsequent food intake ⬇️

Obesity interferes with the orosensory detection of long-chain fatty acids in humans

Odor naming methodology: correct identification with multiple-choice versus repeatable identification in a free task

Optimizing sensory quality and variety: An effective strategy for increasing meal enjoyment and food intake in older nursing home residents

Parental practices perceived by children using a French version of the Kids' Child Feeding Questionnaire

Perception of traditional food products in six European regions using free word association

Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

Salt content impacts food preferences and intake among children

Selection of odorants for memory tests on the basis of familiarity, perceived complexity, pleasantness, similarity and identification

Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption

Smell differential reactivity, but not taste differential reactivity, is related to food neophobia in toddlers.

Sociodemographic profiles regarding bitter food consumption: cross-sectional evidence from a general French population

The Lasting Influences of Early Food-Related Variety Experience: A Longitudinal Study of Vegetable Acceptance from 5 Months to 6 Years in Two Populations

The impact of salt, fat and sugar levels on toddler food intake

The role of novelty detection in food memory ⬇️

The role of taste in food acceptance at the beginning of complementary feeding

True and false recognition memories of odors induce distinct neural signatures

Weanling Infants Prefer the Odors of Green Vegetables, Cheese, and Fish When Their Mothers Consumed These Foods During Pregnancy and/or Lactation