Publications

1. Papers
2. Books and Book chapters

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Papers




2021

  • Chen Y., Perez-Cueto F., Giboreau A., Mavridis I. & Hartwell H. (2021), Consumer preferences for the use of an innovative digital menu solution in public food service settings in four European countries Food Quality and Preference, 94, https://doi.org/10.1016/j.foodqual.2021.104324 
  • Foinant,D.Lafraire J., Thibaut J.-P. (2021) Fatal errors in the food domain: children's categorization performance and strategy depend on both food processing and neophobic dispositions. In Proceedings of the Annual Meeting of the Cognitive Science Society (Vol. 43, No. 43) https://escholarship.org/uc/item/52q4011b
  • Foinant D., Lafraire J., & Thibaut J. P. (2021). Strength or nausea? Children’s reasoning about the health consequences of food consumption. Frontiers in Psychology, 12, 1119.
  • Guyot E.Dougkas A., Bagot S., Nazare J.A., Disse E. & Iceta S. (2021),  A Systematic Review and Meta-Analyses of Food Preference Modifications After Bariatric Surgery, Obesity Reviews, 10, World Obesity, https://doi.org/10.1111/obr.13315
  • Guyot E.Dougkas A., Nazare J.A., Robert M., Iceta S, Disse E. (2021), Modifications of food preferences among patients with bariatric surgery: a cross sectional study, Obesity Surgery, Online, https://doi.org/10.1007/s11695-021-05342-9
  • Iceta S., Tardieu S., Guyot E., Nazare J.A., Dougkas A., Rajot A., Laville M., Robert M., Disse E. (2021), An artificial intelligence-derived tool to ease food addiction screening in bariatric populations, Eating and Weight Disorders, online, doi: 10.1007/s40519-020-01076-2
  • Jönsson H., Michaud M., Neuman N. (2021), What Is Commensality? A Critical Discussion of an Expanding Research Fiel, International Journal of Environmental Research and Public Health 18(12):6235. doi: 10.3390/ijerph18126235.
  • 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. https://dx.doi.org/10.3390%2Fijerph18063186
  • Manesse C., Ferdenzi C., Mantel M., Sabri M., Bessy M., Fournel A., Faure F., Bellil D., Jomain S., Landis B., Hugentobler M., Giboreau A., Rouby C. & Bensafi M. (2021), The prevalence of olfactory deficits and their effects on eating behavior from childhood to old age: a large-scale study in the French population, Food Quality and Preference. 93, 104273 https://doi.org/10.1016/j.foodqual.2021.104273
  • 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. https://doi.org/10.3390/jcm10020197
  • Miele N., Giboreau A. & Almli V.L. (2021), The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France. Food Quality and Preference. 92, 104225, https://doi.org/10.1016/j.foodqual.2021.104225
  • Patois C., Chen Y., Meiselman H.L., Barraco F., Giboreau A. (2021), Designing food for bone marrow transplant patients with compromised immunity: limited ingredients, recipes and balanced diet. International Journal of Food Design, vol. 6, n°1, Open Access, 27-51, https://doi.org/10.1386/ijfd_00023_1
  • Pickard A., Thibaut J.P., Lafraire J. (2021), Strawberries and Cream: The Relationship between Food Rejection and Thematic Knowledge of Food in Young Children, Frontiers in Psychology, 12, 280, https://doi.org/10.3389/fpsyg.2021.626701

2020

  • 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 Health7488. https://doi.org/10.3390/ijerph17207488
  • Dantec M., Mantel M., Lafraire J., Rouby C., Bensafi M. (2020), On the contribution of the senses to food emotional experience, Food Quality and Preference, Science Direct, 104120, https://doi.org/10.1016/j.foodqual.2020.104120
  • 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 https://doi.org/10.1016/B978-0-12-815603-2.00009-7
  • 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 https://doi.org/10.1007/978-3-030-14504-0_163
  • Drareni K., Bensafi M., Giboreau A., & Dougkas A. (2020). Chemotherapy-induced taste and smell changes influence food perception in cancer patients. Supportive Care in Cancer, 29(4), 2125-2132 https://doi.org/10.1007/s00520-020-05717-1
  • Drareni K., Hummel T., Bensafi M., Serex C.A., Hugentobler M., Rimmer J., Friedrich H., Voruz F., Terzic A., Landis B.N. (2020) Olfactory and Gustatory Function in Patients With Different Types of Maxillofacial Trauma. The Laryngoscope https://doi.org/10.1002/lary.28701
  • Edwards J.S.A., Hartwell H. & Giboreau A. (2020), Emotions studied in context : the role of environment. In H.L. Meiselman Emotion Measurement. Elsevier. 2nd Edition https://doi.org/10.1016/B978-0-12-821124-3.00019-3
  • Foinant D., Lafraire J., Thibaut J.-P. (2020) A time for a meal? Children’s conceptions of short and long term effects of foods. Cognitive Development, SI: Food Cognition in Children. https://doi.org/10.1016/j.cogdev.2020.100885
  • Guyot E. Mise au point de la commission scientifique et recherche : Syndrome d'auto-brasserie. Information Diététique
  • 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, 424-43https://onlinelibrary.wiley.com/doi/full/10.1111/nbu.12464
  • Lafraire J., Rioux C., Hamaoui J., Girgis H., Nguyen S., Thibaut J.-P. (2020), Food as a borderline domain of knowledge: the development of domain-specific inductive reasoning strategies in young children, Cognitive Development, SI: Food Cognition in Children, 56, Elsevier, 100946, https://doi.org/10.1016/j.cogdev.2020.100946
  • 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. https://doi.org/10.1016/j.appet.2020.104725
  • Nguyen S. & Lafraire J. (2020) Children’s food cognition: Introduction to the special issue, Cognitive Development, 56: 100963. https://doi.org/10.1016/j.cogdev.2020.100963 
  • Palczak J., Giboreau A., Rogeaux M. & Delarue J. (2020), How do pastry and culinary chefs design sensory complexity? International Journal of Gastronomy and Food Science. 19, 100182. https://doi.org/10.1016/j.ijgfs.2019.100182
  • Roque J., Lafraire J., Auvray M. (2020), Audiovisual Crossmodal Correspondence between Bubbles’ Size and Pouring Sounds’ Pitch in Carbonated Beverages, Foods, 9(8), MDPI, 966, https://doi.org/10.3390/foods9080966
  • Zerbini L, Landeau GGiboreau A, Sharma A, Yu C, Lin M & Jung IH. Food access and insecurity during COVID 19 – Evidence from France. PennState Scholar Sphere. https://doi.org/10.26207/CWFZ-JV47


2019
  • 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 https://doi.org/10.3917/rs1.082.0089
  • Carughi A., Bellisle F., Dougkas A., Giboreau A., Feeney M.J., 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, https://doi.org/10.3390/nu11040767
  • 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 https://doi.org/10.1007/s00394-019-01903-y
  • Dougkas A., Barr S., Reddy s. and Summerbell C.D. (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, https://doi.org/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; https://doi.org/10.3390/nu11122901
  • 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. 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. https://doi.org/10.1016/j.ijgfs.2019.100144
  • Giboreau A., Schwartz C., Morizet D., Meiselman H. (2019). Measuring Food Waste and Consumption by Children Using Photography. Nutrients https://doi.org/10.3390/nu11102410
  • 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. https://doi.org/10.1111/nbu.12376
  • Liu J., Petit E., Brit A.C. & Giboreau A. (2019). The impact of tablecloth on consumers’ food perception in real-life eating situation. Food Quality and Preference. https://doi.org/10.1016/j.foodqual.2018.06.011
  • 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
  • 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 https://doi.org/10.1016/j.foodqual.2018.11.018
  • Roque J., Lafraire J., Auvray M. (2019) Audiovisual Crossmodal Correspondence between Bubbles’ Size and Pouring Sounds’ Pitch in Carbonated Beverages, Food Choice and Consumer Psychology, https://doi.org/10.3390/foods9080966
  • 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 https://doi.org/10.1016/j.foodpol.2019.04.003
  • Zanzer Y.C., Batista A.G., 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, https://doi.org/10.3390/nu11040736
  • 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 

2018
  • 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 https://doi.org/10.1111/ijcs.12421
  • Dougkas A. and Ostman E. (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. https://doi.org/10.1016/j.foodqual.2017.12.005
  • 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. https://doi.org/10.1016/j.foodqual.2017.10.016
  • Rioux C., Leglaye L., Lafraire J.Inductive reasoning, food neophobia and domain-specificity in preschoolers, Cognitive Development, 47, 124-132. https://doi.org/10.1016/j.cogdev.2018.05.001
  • 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. https://doi.org/10.1016/j.appet.2017.08.016
  • 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. https://doi.org/10.3389/fpsyg.2017.02360
  • 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. https://doi.org/10.1016/j.ijgfs.2017.11.006
  • 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. https://doi.org/10.1111/joss.1246
  • Zanzer Y. C., Plaza M., Dougkas A., Turner C., and Ostman E. (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.

Papers 2017
Papers 2015 - 2008



Books and Book chapters


2019
  • Giboreau A., Dworczack F. (2021), Quand la recherche se met à table. Paris :EDP Science.
  •  A. Zucchi, J. Lafraire (2021), La faim des Haricots, Marabout
  • 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.


Book chapters and Books 2015 - 2007

Institut Paul Bocuse

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