Issanchou, Sylvie

Developmental changes in the acceptance of the five basic tastes in the first year of life.

Schwartz, C., Issanchou, S., & Nicklaus, S. (2009) · British Journal of Nutrition

Biochemical Analysis and Sensing TechniquesSensory Analysis and Statistical Methods

Cited by 162

A study on texture-taste-aroma interactions: Physico-chemical and cognitive mechanisms

Tournier, C., Sulmont-Rossé, C., Sémon, E., Vignon, A., Issanchou, S., & Guichard, E. (2009) · International Dairy Journal

Sensory Analysis and Statistical MethodsFood Chemistry and Fat Analysis

Cited by 106

Consumers' acceptance of innovations in traditional cheese. A comparative study in France and Norway

Almli, V. L., Næs, T., Enderli, G., Sulmont-Rossé, C., Issanchou, S., & Hersleth, M. (2011) · Appetite

Sensory Analysis and Statistical MethodsConsumer Attitudes and Food Labeling

Cited by 78

Amertume et fractions azotées de fromages à pâte molle de type camembert : rôle de l'association de Penicillium camemberti avec Geotrichum candidum

Molimard, P., Lesschaeve, I., Bouvier, I., Vassal, L., Schlich, P., Issanchou, S., & Spinnler, H. E. (1994) · Le Lait

Food Nutrient Composition and Product DevelopmentPolyamine Metabolism and Applications

Cited by 49