Concepedia

Author

Pascale Deneulin

HES-SO University of Applied Sciences and Arts Western SwitzerlandORCID

Also Known As

Deneulin, P., Deneulin, Pascale, Lorenzini, F., P. Deneulin, Pascale Deneulin

49

Publications

171

Citations

8

H-Index

34

Concepts

All Affiliations

HES-SO University of Applied Sciences and Arts Western SwitzerlandCentre National de la Recherche ScientifiqueUniversité de BourgogneUniversity of Lausanne
PD

About

Pascale Deneulin is an author at HES-SO University of Applied Sciences and Arts Western Switzerland specializing in marketing, food quality, and agricultural economics.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

2

2

37

2

Engineering

1

1

12

3

Language Studies

1

1

27

4

Natural Sciences

1

1

12

5

Social Sciences

1

1

14

Pascale Deneulin

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8

Publications

147

Citations

8

H-Index

YearCitations

Analyses of open-ended questions by renormalized associativities and textual networks: A study of perception of minerality in wine

Pascale Deneulin, François Bavaud

Food Quality and Preference

2015

27

Evaluation of the Pivot Profile©, a new method to characterize a large variety of a single product: Case study on honeys from around the world

Pascale Deneulin, Caroline Reverdy, Pierrick Rébénaque,

Food Research International

2017

26

Identification of Hydrogen Disulfanes and Hydrogen Trisulfanes in H<sub>2</sub>S Bottle, in Flint, and in Dry Mineral White Wine

Christian Starkenmann, Charles Jean‐François Chappuis, Yvan Niclass,

Journal of Agricultural and Food Chemistry

2016

24

Exemplarity measurement and estimation of the level of interjudge agreement for two categories of French red wines

Aurélie Loison, Ronan Symoneaux, Pascale Deneulin,

Food Quality and Preference

2014

18

Impact of processed earwigs and their faeces on the aroma and taste of 'Chasselas' and 'Pinot Noir' wines

Patrik Kehrli, J.M. Karp, Jean-Philippe Burdet,

Julius Kühn-Institut

2015

15

Is knowledge emotion? The subjective emotional responses to wines depend on level of self-reported expertise and sensitivity to key information about the wine

Géraldine Coppin, Catherine Audrin, C. Monseau,

Food Research International

2021

14

Efficacy of kaolin treatments against Drosophila suzukii and their impact on the composition and taste of processed wines

Christian Linder, Johannes Rösti, Fabrice Lorenzini,

ArODES (HES-SO (https://www.hes-so.ch/))

2019

12

Study of the polysemic term of minerality in wine: Segmentation of consumers based on their textual responses to an open-ended survey

Pascale Deneulin, Yves Le Fur, François Bavaud

Food Research International

2016

11

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