1. Papers
2. Books and Book chapters
3. Other contributions

Discover our activities in our video :



  • Le Moal, F., Michaud, M., Hartwick-Pflaum, C.A., Middleton, G., Mallon, I., Coveney, J. (2021) Beyond the Normative Family Meal Promotion: A Narrative Review of Qualitative Results about Ordinary Domestic Commensality. International Journal of Environmental Research and Public Health.
  • Martinon, P., Fraticelli, L., Giboreau, A., Dussart, C., Bourgeois,D., Carrouel, F. (2021), Nutrition as a Key Modifiable Factor for Periodontitis and Main Chronic Diseases. Journal of Clinical Medecine. 10, 197.


  • Chen, Y., Perez Cueto, F., Giboreau, A., Mavridis, I. & Hartwell, H. (2020) The promotion of eating behaviour change in healthy populations through digital interventions. International Journal of Environmental Research and Public Health, 7488.
  • Hartwell, H., Bray, J., Lavrushkina, N., Rodrigues, V., Saulais, L., Giboreau, A., Perez-Cueto, F.J.A., Monteleone, E., Depezay, L. & Appleton, K.M. (2020) Increasing Vegetable Consumption out of home: VeggiEAT and Veg+ projects. Nutrition Bulletin, 424-43.
  • Nguyen, S. & Lafraire, J. (2020) Children’s food cognition: Introduction to the special issue, Cognitive Development, 56: 100963.
  • Zerbini L, Landeau G, Giboreau A, Sharma A, Yu C, Lin M & Jung IH. Food access and insecurity during COVID 19 – Evidence from France. PennState Scholar Sphere.
  • Bouima, S., Michaud, M., Gojard, S. La «personne âgée isolée dénutrie » : l’usage des discours du risque et du manque par les acteurs de terrain. Retraite et société.
  • Middleton G., Golley R., Patterson K., Le Moal F., Coveney J. What can families gain from the family meal? A mixed-papers systematic review. Appetite.
  • Foinant, D., Lafraire, J., Thibaut, J.-P. A time for a meal? Children’s conceptions of short and long term effects of foods. Cognitive Development, SI: Food Cognition in Children.
  • Drareni K., Hummel T., Bensafi M., Serex C.A., Hugentobler M., Rimmer J., Friedrich H., Voruz F., Terzic A., Landis B.N. Olfactory and Gustatory Function in Patients With Different Types of Maxillofacial Trauma. The Laryngoscope
  • Guyot E. Mise au point de la commission scientifique et recherche : Syndrome d'auto-brasserie. Information Diététique
  • Dougkas A, Cooper L, Hocking E (2020) The role of dairy products in the development of obesity across the lifespan. Milk and Dairy Foods: The functionality in Human Health and Disease
  • Dougkas A, Hobbs D (2020) The role of milk and dairy products in the development of obesity and cardiometabolic disease. Handbook of Eating and Drinking: Interdisciplinary Perspectives

  • Roque, J., Lafraire, J., Auvray, M. (2019) Audiovisual Crossmodal Correspondence between Bubbles’ Size and Pouring Sounds’ Pitch in Carbonated Beverages
  • Lafraire, J., Rioux, C., Hamaoui, J., Girgis, H., Nguyen, S., Thibaut, J.-P. (2019) Food as a borderline domain of knowledge: the development of domain-specific inductive reasoning strategies in young children
  • Appleton K.M., Bray J., Price S., Leibchen G., Jiang N., Mavridis I., Saulais L., Giboreau A., Perez-Cueto FJA, Coolen R, Ronge M & H Hartwell (2019) Development of a smart phone application for the provision of personalised food-based information in an eating-out situation JMIR Formative Research. November 2018 DOI: 10.2196/preprints.12966
  • Bouima S., Michaud M. & Gojard S. (2019) La « personne âgée isolée dénutrie » : l’usage des discours du risque et du manque par les acteurs de terrain. Retraite et société
  • Carughi A, Bellisle F, Dougkas A, Giboreau A, Feeney MJ, Higgs J. (2019). A Randomized Controlled Pilot Study to Assess Effects of a Daily Pistachio (Pistacia Vera) Afternoon Snack on Next-Meal Energy Intake, Satiety, and Anthropometry in French Women. 11, 10.3390/nu11040767. Nutrients
  • Dos Santos Q., Perez Cueto F.J.A, · Mello Rodrigues V., Appleton K., Giboreau A., Saulais L., Monteleone E., Dinnella C., Brugarolas M. & Hartwell H. (2019). Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents. European Journal of Nutrition.
  • Dougkas, A., S. Barr, S. Reddy and C. D. Summerbell (2019). A critical review of the role of milk and other dairy products in the development of obesity in children and adolescents. Nutr Res Rev. 32, 106-127, 10.1017/s0954422418000227
  • Dougkas A., Vannereux M & Giboreau A. (2019) The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals. Nutrients 2019, 11(12), 2901-2921;
  • Drareni K, Dougkas A, Giboreau A, Laville M, Souquet PJ, Bensafi M. (2019) Relationship between food behavior and taste and smell alterations in cancer patients undergoing chemotherapy: A structured review. Seminars in Oncology, 46(2), 160-172. doi: 10.1053/j.seminoncol.2019.05.002
  • Eschevins, A., Giboreau, A., Julien, P. & Dacremont, C. (2019). From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. International Journal of Gastronomy and Food Science.
  • Giboreau A., Schwartz C., Morizet D., Meiselman H. (2019). Measuring Food Waste and Consumption by Children Using Photography. Nutrients
  • Hartwell H., Appleton K. M., Bray J., Price S., Mavridis I., Giboreau A., Perez-Cueto F. J. A. & Ronge M. (2019). Shaping smarter consumer food choices: The FoodSMART project. Nutrition Bulletin.
  • Liu J., E. Petit, AC BritA. Giboreau. (2019). The impact of tablecloth on consumers’ food perception in real-life eating situation. Food Quality and Preference.
  • Massey C., Saulais L,. (2019). La pause déjeuner des salariés en France : environnement de choix et comportements des cadres et des ouvriers. Cahiers de Nutrition et de Diététique
  • Palczak J., Giboreau A., Rogeaux M. & Delarue J. (in press) How do pastry and culinary chefs design sensory complexity? International Journal of Gastronomy and Food Science, 100-1
  • Rioux, C., Lafraire, J., Picard, D., & Blissett, J. (2019) Food rejection in young children: Validation of the Child Food Rejection Scale in English and cross-cultural examination in the UK and France. Food quality and preference, 73 ,19-24 .
  • Saulais L., Massey C., Appleton K., Perez-Cueto F.J.A., Dinnella C., Monteleone E., Depezay L., Hartwell H.& Giboreau A. (2019). When are ‘Dish of the Day’ nudges most effective to increase vegetable selection? Food Policy
  • Zanzer YC, Batista AG, Dougkas A, Tovar J, Granfeldt Y, Östman E. (2019). Difficulties in translating appetite sensations effect of turmeric-based beverage when given prior to isoenergetic medium or high-fat meals in healthy subjects. 11, 10.3390/nu11040736. Nutrients 
  • Zhou X., Perez-Cueto F.J.A., Dos Santos Q., Bredie W.L.P., Brugarolas Molla-Bauza M., Mello Rodrigues V., Buch-Andersen T., Appleton K., Hemingway A., Giboreau A., Saulais L., Monteleone E. & H. Hartwell. (2019). Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries. DOI: 10.1016/j.foodqual.2018.12.003

  • Dos Santos Q., Nogueira B., Rodrigues V., Hartwell H., Giboreau A., Monteleone E., Dinnella C. & Perez-Cueto FJA (2018) Nudging using the “dish of the day” strategy does not work for plant based meals in a Danish sample of adolescent and older people. International Journal of Consumer Studies.
  • Dougkas, A. and E. Ostman (2018). Comparable effects of breakfast meals varying in protein source on appetite and subsequent energy intake in healthy males. European Journal of Nutrition. 57, 1097-1108, 10.1007/s00394-017-1392-4.
  • Eschevins AGiboreau A., Allard T & Dacremont C. (2018) The role of aromatic similarity in food and beverage pairing, Food Quality and Preference, 65, 18-27.
  • Guo, J., Dougkas,A ., Elwood,P.C., and Givens,D.I., (2019). Dairy Foods and Body Mass Index over 10-Year: Evidence from the Caerphilly Prospective Cohort Study. Nutrients. 10, 10.3390/nu10101515.
  • Meiselman H.L. & Giboreau A. (2018) Emotions before and after a meal in a natural eating situation. Food Quality and Preference, 65, 191-193.
  • Rioux, C., Leglaye, L., Lafraire, J., Inductive reasoning, food neophobia and domain-specificity in preschoolers, Cognitive Development, 47, 124-132.
  • Rioux, C., Lafraire, J., Picard, D., & Blissett, J. (2019). Food rejection in young children: Validation of the Child Food Rejection Scale in English and cross-cultural examination in the UK and France. Food quality and preference, 73, 19-24.
  • Rioux, C., Lafraire, J., Picard, D. (2018). Visual exposure and categorization performance positively influence 3-to 6-year-old children's willingness to taste unfamiliar vegetables. Appetite, 120, 32-42.
  • Roque, J., Auvray, M., & Lafraire, J. (2018). Understanding freshness perception from the cognitive mechanisms of flavor: the case of beverages. Frontiers in Psychology, 8, 2360.
  • Roque, J., Guastavino, C., Lafraire, J., & Fernandez, P. (2018). Plating influences diner perception of culinary creativity. International Journal of Gastronomy and Food Science, 11, 55-62.
  • Roque, J., Lafraire, J., Spence, C., & Auvray, M. (2018). The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages. Journal of Sensory Studies, 33(6), e12469.
  • Zanzer, Y. C., Plaza, M., Dougkas,A., Turner,C., and E. Ostman (2018) Black pepper-based beverage induced appetite-suppressing effects without altering postprandial glycaemia, gut and thyroid hormones or gastrointestinal well-being: a randomized crossover study in healthy subjects. Food Function . 9, 2774-2786, 10.1039/c7fo01715d.
  • Appleton, KM, C Dinnella, S Spinelli, D Morizet, L Saulais, A Hemingway, E Monteleone, L Depezay, FJA Perez-Cueto, et H Hartwell. « Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK. » Nutrients 9, no 9 (2017): 923.
  • Cliceri D., Petit E., Garrel C., Monteleone E. & Giboreau A. (2017) Effect of glass shape on subjective and behavioral consumer responses in a real-life context of drinking consumption. Food Quality and Preference, 60, 19-30.
  • Cliceri D., Dinnella C., Depezay L., Morizet D., Giboreau A., Appleton K. M., Hartwell H. & Monteleone E (2017) Exploring salient dimensions in a free sorting task: a cross-country study on elderly populations. Food Quality and Preference.60, 19-30.
  • Friis R., Skov L.R., Olsen A., Appleton K.M., Saulais L., Dinnella C., Hartwell H., Depezay L., Monteleone E., Giboreau A. & Perez-Cueto F.J.A. (2017) Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting, PLOS One, 12(5), 1-16.
  • Giboreau A. (2017) Sensory and consumer research in culinary approaches to food. Current Opinion in Food Science, 15, 87-92.
  • Miele, N. A., Cabisidan, E. K., Galiñanes Plaza, A., Masi P., Cavella, S., Di Monaco, R. (2017). Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view. Trends in Food Science and Technology, 64, 87-93.
  • Perez-Cueto F.J.A., Dos Santos Q., Nielsen B., Dinnella C., Monteleone E., Giboreau A., Saulais L., Depezay L., Hartwell H. & Appleton K. (2017) Danish adolescents like their vegetables fresh rather than frozen or canned. International Journal of Gastronomy and Food Science. 9, 29-33.
  • Rioux, C., Lafraire, J., & Picard, D. (2017). Food rejection and the development of food category-based induction in 2–6 years old children. Journal of Cognitive Psychology, 1-13.
  • Rioux, C., Lafraire, J., Picard, D. (2017) Development and validation of a new scale to assess food neophobia and pickiness among 2- to 6-years old French children, European Review of Applied Psychology, 67:2, 67-77.
  • Roque, J., Lafraire, J., Spence, C., & Auvray, M. (in preparation). The influence of audiovisual interactions on freshness categorization in beverages. Food Quality and Preference.
  • Saulais, Laure, Laurent Muller, et Valérie Lesgards. « Murmurer à l’oreille... de l’industriel ? L’économie expérimentale comme outil d’aide à la décision en entreprise ». Revue Economique 5, no Numéro spécial ’Développements récents de l’économie comportementale et expérimentale ’ (2017): 1 15.
  • Zanzer CY, Plaza M, Dougkas A, Turner C, Bjorck I and Östman E. (2017) Polyphenol-rich spice-based beverages modulated postprandial early glycaemia, appetite and PYY after breakfast challenge in healthy subjects: A randomized, single blind, crossover study. Journal of Functional Foods; 35:574-583
  • Appleton, K., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Perez-Cueto F. J. A., Bevab, A., Hartwell, H., (2016) Increasing Vegetable Intakes: Rationale and Systematic Review of Published Interventions, European Journal of Nutrition, available online.
  • Bevan, A.L., Hemingway, A., Appleton, K.M., Hartwell, H., Magnante, O., Perez-Cueto, A., Monteleone, E., Giboreau, A. & Depezay, L. (2016) Familiarity and liking of vegetables: Is it important for vegetable consumption? British Journal of School Nursing. 11, 3, 1-6.
  • Boussoco, J, Dany, L., Giboreau, A. & Urdapilleta, I. (2016) Faire la cuisine : approche socioreprésentationnelle et distance à l’objet. Les Cahiers Internationaux de Psychologie Sociale. 3, 111, 367 – 395.
  • Di Monaco, R., Galiñanes Plaza, A., Miele, N. A., Picone, D., Cavella, S. (2016). Temporal sweetness profile of MNEI protein in gelled model systems. Journal of Sensory Studies, 31, 382-392.
  • Dinnella, C., Morizet, D., Masi, C., Cliceri, D., Depezay, L., Appleton, K.M., Giboreau, A., Perez-Cueto, F.J., Hartwell, H. and Monteleone, E., (2016). Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents. Appetite, 107, 339-347.
  • Dougkas, A., Östman, E., (2016) Protein-Enriched Liquid Preloads Varying in Macronutrient Content Modulate Appetite and Appetite-Regulating Hormones in Healthy Adults. J Nutr. 2016 Mar;146(3):637-45. doi: 10.3945/jn.115.217224.
  • Guérin, L., (2016) Faire manger et jouer le jeu de la convivialité en Établissement d’Hébergement pour Personnes Âgées Dépendantes (EHPAD). De l’intensification des contraintes de travail pendant le service des repas, SociologieS, Dossier Relation d’aide et de soin et épreuves de professionnalité (online).
  • Kergoat, M., Giboreau, A., Nicod, H., Faye, P., Diaz, E., Beetschen, M. A., & Meyer, T. (2016). Affect intensity and softness tactile preferences: An experimental approach to arousal regulation. Food Quality and Preference, 52, 120-123.
  • Korompokis, K., Östman, E., Dougkas, A. (2016) The impact of liquid preloads varying in macronutrient content on postprandial kinetics of amino acids relative to appetite in healthy adults. Appetite. 2016 Dec 1;107:511-520. doi: 10.1016/j.appet.2016.08.099.
  • Lafraire, J., Rioux, C., Giboreau, A., & Picard, D. (2016). Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior. Appetite, 96, 347 357.
  • Lafraire, J (2016) Facing the mirror: A Relativist Account of Immune Nonconceptual Self-representations, Philosophical Psychology, 29:7, 1-15.
  • Lafraire, J. ; Rioux, C.; Roque, J.; Giboreau, A. ; Picard, D. Rapid Categorization of Food and Nonfood Items by 3- to 4-Year-Old Children, Food Quality and Preference, 49, 87-91.
  • Price, S., Viglia, G., Hartwell, H., Hemingway, A., Chapleo, C., Appleton, K., … Perez-Cueto, A. (2016). What are we eating? Consumer information requirement within a workplace canteen. Food Quality and Preference.
  • Rioux, C., Picard, D., Lafraire, J. (2016) Food rejection and the development of food categorization in young children, Cognitive Development, 40, 163-177.
  • Saulais, L., Perez Cueto, A., Depezay, L., Hartwell, H., Monteleone, E., Giboreau, A. (2016) Nudging vegetable consumption: an investigation of defaults as a choice architecture tool for foodservice, Appetite, 107-691.
  • Urdapilleta, I., Dany, L., Boussoco, J., Schwartz, C., & Giboreau, A. (2016). Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object. Food Quality and Preference, 48, Part A, 50–58.

Papers 2015 - 2008

Books and Book chapters

  • Dougkas, A., Saulais, L., & Giboreau, A. (2019). Studying Natural Meals: What are the Benefits of the Living Lab Approach? In Context: The Effects of Environment on Product Design and Evaluation. Herbert Meiselman.
  • Saulais L., Doyon M. & Massey C. (2019) Promoting More Sustainable Consumers Decisions in Foodservice in Effectiveness of the “Nudges” Approach, Amit Sharma, Apple Academic Press.
  • Giboreau A, Dougkas A. Gastronomy as an Aid to Increasing people'’s Food Intake at Healthcare Institutions, in the Encyclopedia of Food Security and Sustainability.
  • Giboreau (2018) Situational factors and the design of in situ evaluations: Living Lab and Real-life approaches in G. Ares & P. Varela (Eds) Advances in Methodological Approaches in Consumer Research. Elsevier. p103-116.
  • Saulais L., Valceschini E. (2017) Food Safety: A New Model of European Regulation in Agricultural and Agri-food Transformations: Between Ecology and Capitalism Editors : Gilles Allaire, Benoit Daviron. Edition QUAE, Collection Synthèse. Ch 11, 199-211
  • Giboreau (2017) Situational factors and the design of in situ evaluations: Living Lab and Real-life approaches in G. Ares & P. Varela (Eds) Advances in Methodological Approaches in Consumer Research. Elsevier.
  • Eschevins, A., Giboreau, A & Dacremont, C. (2017). Connaissances expertes des accords boissons/mets: Principes d’association des vins et bières avec les mets. Dans J. R. Pitte (dir.), Les accords mets-vins : un art français (p. 257-267). CNRS-Edition.
  • Edwards, J.S.A., Hartwell, H. & Giboreau, A. (2016) Emotions studied in context : the role of environment. In H.L. Meiselman Emotion Measurement. Woodhead Publishing. Elesevier. P. 377-404.
  • Giboreau, A. (2016) Comment (re)donner envie de manger en institution de santé ? In C. Hugol-Gential Se nourrir ou manger ? Les enjeux du repas en établissement de santé. L’Harmattan, Paris. p. 43-54.
  • Guérin, L., Se disputer le repas. La restitution comme modalité d’enquête en EHPAD dans Restitution et diffusion des données d’enquête, Éditions CTHS, Paris (press).
  • Michaud, M. (2016). Chasser et manger la viande de brousse : des impératifs pratiques à la distinction sociale. In S. Dalla Bernardina, Manger moral, manger sauvage (édition électronique). Paris: Éditions du CTHS. Retrieved from

Book chapters and Books 2015 - 2007

Other contributions


Results from the Study coordinated by Penn State – Amit Sharma on Food access and insecurity during covid-19 - Evidence from France
Zerbini, L. , Landeau, G. , Giboreau A., Yu C., Lin M., Jung I., Sharma A.
Results from the full study realised by Penn State in different Countries

  • Giboreau, A. (2014). Le Restaurant, un Living Lab dédié à l’étude de l’alimentation. La lettre des Neurosciences, (46), 23 24.
  • Lafraire, J., & Giboreau, A. (2014). La Perception multimodale des vins en contexte, Le « Living Lab » du Centre de Recherche de l’Institut Paul Bocuse, au service d’expériences de dégustation en conditions réelles de repas. Revue des Œnologues, (153).
  • Lafraire, J., & Picard, D. (2014). J’aime pas ! Cerveau&Psycho, (65).
  • Rouby, C., & Giboreau, A. (2011, octobre 25). De l’émotion au verbe. Textes et Documents pour la Classe, (1022 (« Le Goût »)), 26.
  • Giboreau, A. (2009, février 12). De l’analyse sensorielle au jugement perceptif : l’exemple du toucher (Habilitation à Diriger des Recherches). Université Claude Bernard Lyon 1, Lyon.

Institut Paul Bocuse

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Partnerships Development
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