1. Sensory Analysis. Vocabulary. NF ISO 5492;AFNOR,1992
2. Examination of sensory product characterization bias when check-all-that-apply (CATA) questions are used concurrently with hedonic assessments;Ares;Food Quality and Preference,2015
3. Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in Norway;Asioli;Food Quality and Preference,2015
4. Le Champagne, d'un vin aristocratique à un produit de luxe maarchand ? Publié in « Le Champagne, journée internationale d’étude sur le vin de Champagne, approches pluridisciplinaires;Barrère,2007
5. Perceptual learning in olfaction: professional wine tasters versus controls;Bende;Physiology and Behavior,1997