David labbe
David labbe
Nestle Research
Verified email at rdls.nestle.com
Cited by
Cited by
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
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
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
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
Subthreshold olfactory stimulation can enhance sweetness
D Labbe, A Rytz, C Morgenegg, S Ali, N Martin
Chemical Senses 32 (3), 205-214, 2007
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
Sensory determinants of refreshing
D Labbe, F Gilbert, N Antille, N Martin
Food Quality and Preference 20 (2), 100-109, 2009
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
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
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
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
Impact of olfaction on taste, trigeminal, and texture perceptions
D Labbe, F Gilbert, N Martin
Chemosensory Perception 1 (4), 217-226, 2008
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
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
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
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
Arabinogalactan Isolate From Coffee
D Curti, C Gretsch, D Labbe, R Redgwell, J Schoonman, J Ubbink
US Patent App. 11/569,469, 2007
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
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
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
The system can't perform the operation now. Try again later.
Articles 1–20