Concepedia

Catherine Dacremont

CD

40

Publications

2.6K

Citations

28

H-Index

1991

Active since

Affiliations

Université de Bourgogne(Current)

Centre des Sciences du Goût et de l'Alimentation

Centre National de la Recherche Scientifique

Institut Agro Dijon

Université Bourgogne Franche-Comté

Catherine Dacremont is an author at Université de Bourgogne specializing in health sciences, food quality, and cognitive science.

Top concepts

HealthFood QualityEngineeringCognitive ScienceSocial SciencesFood ChemistryMarketingFood TextureBehavioral ScienceFlavoromics

Publications per year

1991–2023

40

Publications

40

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

Rows per page

1–5 of 40