Catherine Dacremont

Perceptual dimensions of tactile textures

Delphine Picard, Catherine Dacremont, Dominique Valentin et al. · Acta Psychologica · 2003 · 229 citations

Tactile Sensing, Cognitive Science, Tactile Textures +4

SPECTRAL COMPOSITION OF EATING SOUNDS GENERATED BY CRISPY, CRUNCHY AND CRACKLY FOODS

Catherine Dacremont · Journal of Texture Studies · 1995 · 164 citations

Music, Spectral Composition, Psychoacoustics +12

INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL‐BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIES

Gaëlle Roudaut, Catherine Dacremont, Martine Le Meste · Journal of Texture Studies · 1998 · 155 citations

Nutrition, Engineering, Mechanical Engineering +20

“Having a drink in a bar”: An immersive approach to explore the effects of context on drink choice

Carole Sester, Ophélia Deroy, Angela Sutan et al. · Food Quality and Preference · 2012 · 154 citations

Social Context, Culture, Bar ” +7

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

Elı́as Campo, Jordi Ballester, Jennifer Langlois et al. · Food Quality and Preference · 2009 · 151 citations

Engineering, Flavoromics, Conventional Descriptive Analysis +9