Catherine Dacremont

Perceptual dimensions of tactile textures

Delphine Picard, Catherine Dacremont, Dominique Valentin et al. · Acta Psychologica · 2003 · 232 citations

Life Sciences, Neuroscience, Sensory Evaluation +13

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

Catherine Dacremont · Journal of Texture Studies · 1995 · 165 citations

Agriculture, Food Science, Nutritional Sciences +13

“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 · 159 citations

Management, Social Psychology, Beverage Management +8

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 · 156 citations

Agriculture, Food Science, Materials Science +15

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

Agriculture, Enology, Food Science +17