David labbe
David labbe
Nestle Research
Verified email at rdls.nestle.com
Title
Cited by
Cited by
Year
Influence of package design on the dynamics of multisensory and emotional food experience
HNJ Schifferstein, A Fenko, PMA Desmet, D Labbe, N Martin
Food Quality and Preference 27 (1), 18-25, 2013
1922013
Temporal dominance of sensations and sensory profiling: A comparative study
D Labbe, P Schlich, N Pineau, F Gilbert, N Martin
Food Quality and Preference 20 (3), 216-221, 2009
1732009
When machine tastes coffee: Instrumental approach to predict the sensory profile of espresso coffee
C Lindinger, D Labbe, P Pollien, A Rytz, MA Juillerat, C Yeretzian, I Blank
Analytical chemistry 80 (5), 1574-1581, 2008
1002008
Modulation of perceived taste by olfaction in familiar and unfamiliar beverages
D Labbe, L Damevin, C Vaccher, C Morgenegg, N Martin
Food Quality and Preference 17 (7-8), 582-589, 2006
1002006
Subthreshold olfactory stimulation can enhance sweetness
D Labbe, A Rytz, C Morgenegg, S Ali, N Martin
Chemical Senses 32 (3), 205-214, 2007
902007
Training is a critical step to obtain reliable product profiles in a real food industry context
D Labbe, A Rytz, A Hugi
Food Quality and Preference 15 (4), 341-348, 2004
852004
Sensory determinants of refreshing
D Labbe, F Gilbert, N Antille, N Martin
Food Quality and Preference 20 (2), 100-109, 2009
532009
Pleasantness, emotions and perceptions induced by coffee beverage experience depend on the consumption motivation (hedonic or utilitarian)
D Labbe, A Ferrage, A Rytz, J Pace, N Martin
Food Quality and Preference 44, 56-61, 2015
462015
Food expected naturalness: Impact of visual, tactile and auditory packaging material properties and role of perceptual interactions
D Labbe, N Pineau, N Martin
Food Quality and Preference 27 (2), 170-178, 2013
432013
Sensory basis of refreshing perception: Role of psychophysiological factors and food experience
D Labbe, E Almiron-Roig, J Hudry, P Leathwood, HNJ Schifferstein, ...
Physiology & behavior 98 (1-2), 1-9, 2009
372009
Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee
D Barron, N Pineau, W Matthey-Doret, S Ali, J Sudre, JC Germain, ...
Food & function 3 (9), 923-930, 2012
302012
Impact of olfaction on taste, trigeminal, and texture perceptions
D Labbe, F Gilbert, N Martin
Chemosensory Perception 1 (4), 217-226, 2008
252008
Impact of novel olfactory stimuli at supra and subthreshold concentrations on the perceived sweetness of sucrose after associative learning
D Labbe, N Martin
Chemical senses 34 (8), 645-651, 2009
232009
Impact of crema on expected and actual espresso coffee experience
D Labbe, J Sudre, V Dugas, B Folmer
Food Research International 82, 53-58, 2016
172016
Impact of refreshing perception on mood, cognitive performance and brain oscillations: An exploratory study
D Labbe, N Martin, J Le Coutre, J Hudry
Food quality and preference 22 (1), 92-100, 2011
142011
Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task
D Labbe, A Rytz, N Godinot, A Ferrage, N Martin
Appetite 108, 311-316, 2017
132017
Arabinogalactan Isolate From Coffee
D Curti, C Gretsch, D Labbe, R Redgwell, J Schoonman, J Ubbink
US Patent App. 11/569,469, 2007
122007
Influence of BMI and dietary restraint on self-selected portions of prepared meals in US women
D Labbe, A Rytz, JM Brunstrom, CG Forde, N Martin
Appetite 111, 203-207, 2017
92017
Production of food products with enhanced in mouth and mental refreshment
DP Labbe, TK Lim, M Puaud, JL Hudry
US Patent App. 12/742,355, 2010
92010
The effect of the labelled serving size on consumption: A systematic review
T Bucher, B Murawski, K Duncanson, D Labbe, K Van der Horst
Appetite 128, 50-57, 2018
82018
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Articles 1–20