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2003 | 1 |
2014 | 1 |
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Page 1
Perceptual dimensions of tactile textures.
Acta Psychol (Amst). 2003 Oct;114(2):165-84. doi: 10.1016/j.actpsy.2003.08.001.
Acta Psychol (Amst). 2003.
PMID: 14529823
Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings.
Gouton MA, Dacremont C, Trystram G, Blumenthal D.
Gouton MA, et al. Among authors: dacremont c.
Food Res Int. 2023 Mar;165:112492. doi: 10.1016/j.foodres.2023.112492. Epub 2023 Jan 25.
Food Res Int. 2023.
PMID: 36869450
Free article.
Item in Clipboard
Volatile Organic Compounds of Malignant Breast Cancer Wounds: Identification and Odors.
Thuleau A, Dugay J, Dacremont C, Jemmali Z, Elard J, De Ricke Y, Cassoux N, Watson S, Escande MC, Fromantin I.
Thuleau A, et al. Among authors: dacremont c.
Wounds. 2018 Aug 23;30(11):337–344. Online ahead of print.
Wounds. 2018.
PMID: 30380523
Free article.
Item in Clipboard
Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release.
Paravisini L, Moretton C, Gouttefangeas C, Nigay H, Dacremont C, Guichard E.
Paravisini L, et al. Among authors: dacremont c.
Food Res Int. 2017 Oct;100(Pt 1):209-215. doi: 10.1016/j.foodres.2017.07.003. Epub 2017 Jul 4.
Food Res Int. 2017.
PMID: 28873680
No abstract available.
Item in Clipboard
Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell.
Julliand S, Dacremont C, Omphalius C, Villot C, Julliand V.
Julliand S, et al. Among authors: dacremont c.
Animal. 2019 Sep;13(9):1834-1842. doi: 10.1017/S1751731118003725. Epub 2019 Feb 5.
Animal. 2019.
PMID: 30719961
Free PMC article.
Item in Clipboard
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography.
Paravisini L, Prot A, Gouttefangeas C, Moretton C, Nigay H, Dacremont C, Guichard E.
Paravisini L, et al. Among authors: dacremont c.
Food Chem. 2015 Jan 15;167:281-9. doi: 10.1016/j.foodchem.2014.06.101. Epub 2014 Jul 3.
Food Chem. 2015.
PMID: 25148990
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