1. 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) ↗
2. 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) ↗
3. 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) ↗
4. 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) ↗
5. Sectoral versus environmental scales: implementing river continuity restoration and river basin approach in areas of production. Issue 128 (February 2022) Authors: Thomas, Arnaud Journal: Environmental science & policy Issue: Issue 128(2022) Page Start: 94 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Temporal Drivers of Liking. (March 2015) Authors: Thomas, Arnaud; Visalli, Michel; Cordelle, Sylvie; Schlich, Pascal Journal: Food quality and preference Issue: Volume 40:Part B(2015) Page Start: 365 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 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) ↗