Publications

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

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Papers



2019

  • Giboreau A., Schwartz C., Morizet D., Meiselman H. (2019). Measuring Food Waste and Consumption by Children Using Photography. Nutrients
  • 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. Nutrients.  11, 10.3390/nu11040767. 
  • 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.Nutrients.11, 10.3390/nu11040736. 
  • Drareni K., Dougkas A., Giboreau A ., Laville M ., Souquet P.J., Bensafi M., (2019) Relationship between food behavior and taste and smell alterations in cancer patients undergoing chemotherapy : a structured review. Europan Journal of Cancer
  • 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
  • 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
  • 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.
  • 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 Brit & A. Giboreau. (2019). The impact of tablecloth on consumers’ food perception in real-life eating situation. Food Quality and Preference.
  • 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
  • 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. Food Quality and Preference.
  • Dos Santos Q., Nogueira B., Rodrigues V., Hartwell H., Giboreau A., Monteleone E., Dinnella C. & Perez-Cueto FJA.(2019). 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.
  • Iborra-Bernad C., Saulais L., Petit E., Giboreau A. (2019). Sensory analysis and observational study in an experimental restaurant: pilot study. International Journal of Gastronomy and Food Science.
  • Meiselman H.L. & Giboreau A. (2019). Emotions before and after a meal in a natural eating situation. Food Quality and Preference
  • Zhou X., Perez-Cueto F.J.A., Dos Santos Q., Monteleone E., Giboreau A., Appleton K.M., Bjørner T., Bredie W.L.P. & Hartwell H. (2019). A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People. Nutrients.
  • Cliceri D., Petit E., Garrel C., Monteleone E. & Giboreau A. (2019). Effect of glass shape on subjective and behavioral consumer responses in a real-life context of drinking consumption. Food Quality and Preference.
  • Cliceri D., Dinnella C., Depezay L., Morizet D., Giboreau A., Appleton K. M., Hartwell H. & Monteleone E. (2019). Exploring salient dimensions in a free sorting task: a cross-country study on elderly populations. Food Quality and Preference.
  • 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. (2019). Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting. PLOS One
  • Giboreau A. (2019). Sensory and consumer research in culinary approaches to food. Current Opinion in Food Science.
  • Rodrigues V.M., A.Giboreau, E.Monteleone, F.J.A. Perez-Cueto, L. Depezay & H. Hartwell. (2019). Preferences for canned and frozen vegetables among adolescents. PLOS One
  • Perez-Cueto F.J.A., dos Santos Q., Nielsen B., Dinnella C., Monteleone E., Giboreau A., Saulais L., Depezay L., Hartwell H. & Appleton K. (2019). Danish adolescents like their vegetables fresh rather than frozen or canned. International Journal of Gastronomy and Food Science.
  • Bevan A.L., Hemingway A., Appleton K.M., Hartwell H., Magnante O., Perez-Cueto A., Monteleone E., Giboreau A. & Depezay L. (2019). Familiarity and liking of vegetables: Is it important for vegetable consumption? British Journal of School Nursing
  • Boussoco. J, Dany L., Giboreau A. & Urdapilleta I. (2019). « Faire la cuisine » : approche socioreprésentationnelle et distance à l’objet. Les Cahiers Internationaux de Psychologie Sociale.
  • Dinnella C., Morizet D., Masi C., Cliceri D., Depezay L., Appleton K. M., Giboreau A., Perez-Cueto F.J.A., Hartwell H. & Monteleone E. (2019). Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: a cross-country study among European adolescents. Appetite
  • Kergoat M., Giboreau A., Nicod H., Faye P., Diaz E., Beetschen M.A., Gerritsen N. & Meyer T. (2019). Affect intensity and softness tactile preferences: An experimental approach to arousal regulation. Food Quality and Preference.
  • Navarro D.A., Boaz M., Krause I., Eli A., Chernov K., Giabra M., Frishman S., Levy M., Giboreau A., Kosak S., Mouhieddine M. & Singer P. (2019). Improved meal presentation increases food intake and decreases readmission rate in hospitalized patients. Clinical nutrition
  • Pouyet V., Benattar L., Cuvelier G. & Giboreau A. (2019). Enrichissement sensoriel et choix des menus: quelles voies pour favoriser la consommation alimentaire chez les sujets âgés atteints de la maladie d’Alzheimer et maladies apparentées ? Nutrition Clinique et Métabolisme
  • Saulais L., Perez Cueto A., Depezay L., Hartwell H., Monteleone E., Giboreau A. (2019). Nudging vegetable consumption: an investigation of defaults as a choice architecture tool for foodservice. Appetite
  • Urdapilleta, I., Dany, L., Boussoco, J., Schwartz, C., & Giboreau, A. (2019). Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object. Food Quality and Preference
  • Appleton, K., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Hartwell, H. (2019). Increasing vegetable intakes: Rationale and systematic review of published interventions. European Journal of Nutrition.
  • 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.


2018

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Rioux, C., Leglaye, L., Lafraire, J., Inductive reasoning, food neophobia and domain-specificity in preschoolers, Cognitive Development, 47, 124-132.
  • Eschevins A; Giboreau A., Allard T & Dacremont C. (2018) The role of aromatic similarity in food and beverage pairing, Food Quality and Preference, 65, 18-27.
  • 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.
  • 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., 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.
  • Lunel B., Zerbini L., Abiven F., Giboreau A. (2018) How to evaluate a gastronomic experience? The role of spontaneous language to capture emotions. Menu, Journal of Food and Hospitality Research.
  • Michaud M., Perroud B. (2018). Globalization of Food Practices and Local Food Cultures: The Use of Takeaway by Young Adults in France, Mexico and the USA. Menu, Journal of Food and Hospitality Research.

     
2017
  • 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.
  • Friis Rasmussen, Rasmus, Laurits Rhoden Skov, Annemarie Olsen, Katherine Appleton, Laure Saulais, Caterina Dinnella, Heather Hartwell, et al. « Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting. » PLOS One, 2017.
  • 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
2016 
  • 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. http://doi.org/10.1016/j.appet.2015.09.008
  • Lafraire, J (2016) Facing the mirror: A Relativist Account of Immune Nonconceptual Self-representations, Philosophical Psychology, 29:7, 1-15.
  • Cardello, A.V. Food quality: relativity, context and consumer expectations. Food Quality and Preference 6, 163–170
  • 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. http://doi.org/10.1016/j.foodqual.2015.08.007

Papers 2015 - 2008

Books and Book chapters


2018
  • 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.
2017
  • 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.
2016
  • 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 http://cths.fr/ed/edition.php?id=7133

Book chapters and Books 2015 - 2007

Other contributions


2014
  • 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).
2011
  • Rouby, C., & Giboreau, A. (2011, octobre 25). De l’émotion au verbe. Textes et Documents pour la Classe, (1022 (« Le Goût »)), 26.
2009
  • 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.

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Institut Paul Bocuse

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