G Blancher

French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies

G Blancher, Sylvie Chollet, R. Kesteloot et al. · Food Quality and Preference · 2006 · 115 citations

Food Choice, Nutrition, Culture +10

A method to investigate the stability of a sorting map

G Blancher, B. Clavier, C. Egoroff et al. · Food Quality and Preference · 2011 · 69 citations

Order Theory, Sorting Map, Sorting Algorithm +3

Novel Menthol-Derived Cooling Compounds Activate Primary and Second-Order Trigeminal Sensory Neurons and Modulate Lingual Thermosensitivity

Amanda H. Klein, Mirela Iodi Carstens, T. Scott McCluskey et al. · Chemical Senses · 2011 · 26 citations · Full text

Comparison of visual appearance and texture profiles of jellies in France and Vietnam and validation of attribute transfer between the two countries

G Blancher, Sébastien Lê, J.M. Sieffermann et al. · Food Quality and Preference · 2007 · 18 citations

Attribute Transfer, Fashion, Visual Appearance +2

New Developments in the Chemistry of Cooling Compounds

Stefan Furrer, Jay P. Slack, Scott T. McCluskey et al. · Chemosensory Perception · 2008 · 15 citations

Experimental Synthesis, Chemical Engineering, Engineering +5