1. A multiple-response chi-square framework for the analysis of Free-Comment and Check-All-That-Apply data. (October 2021) Authors: Mahieu, Benjamin; Schlich, Pascal; Visalli, Michel; Cardot, Hervé Journal: Food quality and preference Issue: Volume 93(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Accounting for the dimensionality of the dependence in analyses of contingency tables obtained with Check-All-That-Apply and Free-Comment. (July 2020) Authors: Mahieu, Benjamin; Visalli, Michel; Schlich, Pascal Journal: Food quality and preference Issue: Volume 83(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. An investigation of the stability of Free-Comment and Check-All-That-Apply in two consumer studies on red wines and milk chocolates. (June 2021) Authors: Mahieu, Benjamin; Visalli, Michel; Thomas, Arnaud; Schlich, Pascal Journal: Food quality and preference Issue: Volume 90(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Eating chocolate, smelling perfume or watching video advertisement: Does it make any difference on emotional states measured at home using facial expressions?. (October 2019) Authors: Mahieu, Benjamin; Visalli, Michel; Schlich, Pascal; Thomas, Arnaud Journal: Food quality and preference Issue: Volume 77(2019) Page Start: 102 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. First steps towards FAIRization of product-focused sensory data. (March 2023) Authors: Visalli, Michel; Schlich, Pascal; Mahieu, Benjamin; Thomas, Arnaud; Weber, Magalie; Guichard, Elisabeth Journal: Food quality and preference Issue: Volume 104(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating. (March 2023) Authors: Rocha, Ramon S.; Mahieu, Benjamin; Tavares Filho, Elson R.; Zacarchenco, Patrícia B.; Freitas, Mônica Q.; Mársico, Eliane T.; Pimentel, Tatiana C.; Esmerino, Erick A.; Cruz, Adriano G. Journal: Food research international Issue: Volume 165(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Free-comment outperformed check-all-that-apply in the sensory characterisation of wines with consumers at home. (September 2020) Authors: Mahieu, Benjamin; Visalli, Michel; Thomas, Arnaud; Schlich, Pascal Journal: Food quality and preference Issue: Volume 84(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Identifying drivers of liking and characterizing the ideal product thanks to Free-Comment. (March 2022) Authors: Mahieu, Benjamin; Visalli, Michel; Schlich, Pascal Journal: Food quality and preference Issue: Volume 96(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Using Free-Comment with consumers to obtain temporal sensory descriptions of products. (December 2020) Authors: Mahieu, Benjamin; Visalli, Michel; Thomas, Arnaud; Schlich, Pascal Journal: Food quality and preference Issue: Volume 86(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗