Nos publications

Social sciences

• Gurel E., Michaud M. (2024) Art museum visitors: how do they perform class distinction?, Museum Management and Curatorship,https://doi.org/10.1080/09647775.2024.2393158      
• Lamy, A., Costa, S., Sirieix, L., Mugel, O., & Michaud, M. (2025). Tell me what you cook and I'll tell you who you are. A study of the influence of the representations and identities of aspiring chefs on their intentions to reduce meat in favour of plant‑based dishes. Ecological Economics, 235, 108642. https://doi.org/10.1016/j.ecolecon.2025.108642
• Le Moal, F. (2024). Mealtime emotion work: Gendered politics of care and power at the table. Journal of Marriage and Family, n/a(n/a). https://doi.org/10.1111/jomf.12975
• Le Moal, F., Michaud, M., & Coveney, J. (2024). Exploring unequal class logics of mealtime food socialisation. An ethnography of family meals in France and Australia. Appetite, 195, 107195. https://doi.org/10.1016/j.appet.2023.107195 
• Lamy A.  (2024) Le boeuf a‑t-il toujours la cote? Exploration des représentations professionnelles et des identités de chefs cuisiniers français vis‑à‑vis de la cuisine traditionnelle française et des cuisines carnées et végétales, Décisions Marketing, 2024/3 n°115, 41‑66, https://doi.org/10.3917/dm.115.0041
• Le Moal F. (2024) Mealtime emotion work: Gendered politics of care and power at the table, Journal of Marriage and Family,https://doi.org/10.1111/jomf.12975
• Le Moal F., Michaud M., Coveney J., Exploring unequal class logics of mealtime food socialisation. An ethnography of family meals in France and Australia, Appetite, Vol. 195, 107195, https://doi.org/10.1016/j.appet.2023.107195
• Matta, R. (2024) ¿ A quiénes sirve la patrimonialización de la cocina?: Las culturas alimentarias como recurso, Nueva Sociedad, 311, 56‑72, https://nuso.org/articulo/311-a-quienes-sirve-la-patrimonizacion-de-la-cocina/ 
• Blanchet, M., Perez‑Cueto, F. J. A., & Michaud, M. (2025) Fermenting is not about the cooking. The social practice of fermenting foods at home. International Journal of Gastronomy and Food Science, 40, 101169. https://doi.org/10.1016/j.ijgfs.2025.101169 

Food cognition

• Combrisson E., Di Rienzo F., Saive A.L., Perrone‑Bertolotti M., Soto J.LP., Kahane P., Lachaux J.P., Guillot A., Jerbi K. (2024) Human local field potentials in motor and non‑motor brain areas encode upcoming movement direction, Communications Biology, 7, 506, https://doi.org/10.1038/s42003-024-06151-3
• Dantec, M., Allain, H., Bensafi, M., & Lafraire, J. (2025). Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories. Food Quality and Preference, 127, 105433. https://doi.org/10.1016/j.foodqual.2025.105433 
• Foinant, D., Thibaut, J. P., & Lafraire, J. (2025). Food Neophobia: a Barrier to The Development of Categorization and Executive Functions., Proceedings of the Annual Meeting of the Cognitive Science Society, 47, https://escholarship.org/uc/item/7bs577n9.
• Foinant D., Lafraire J., Thibaut J.P. (2024) Preschoolers' Neophobia Influences Category‑based Abilities Beyond the Food Domain., Proceedings of the Annual Meeting of the Cognitive Science Society, 46, https://escholarship.org/uc/item/2rq7f936#main 
• Foinant D., Lafraire J., Thibaut, J.‑P. (2024) Individual differences in categorization development: The mediation of executive functions and factual knowledge, the case of food., Developmental Psychology, 60(10), APA Psycnet, 1785–1800, https://doi.org/10.1037/dev0001785
• Gandolini M., Borghini A., Lafraire J. (2024) Early Conceptual Knowledge About Food, Review of Philosophy and Psychology, https://doi.org/10.1007/s13164-024-00742-z
• Keweloh B., Terenzi D., Froehlich E., Coricelli C., Stürmer P., Rohmann N., Park, S.Q. (2024) Weight loss impacts risky decisions in obesity, Clinical nutrition, 43(6), 1270‑1277, https://doi.org/10.1016/j.clnu.2024.04.002
• Lakritz C., Iceta S., Lafraire J. (2024) Food Categorization Performance and Strategies in Orthorexia Nervosa, Cognitive Therapy and Research, https://doi.org/10.1007/s10608-024-10495-9 
• Lakritz C., Iceta S., Lafraire J. (2024) Othorexia nervosa tendencies and risk of eating disorders among culinary arts students: A comparative study with dietetics students, Journal of Human Nutrition and Dietetics, Wiley, https://doi.org/10.1111/jhn.13368 
• Greco, J., Ruby, P., Plailly, J., Saive, A.L. (2025). What Makes a Scent Trigger a Memory? A Cognitive Decomposition of Odor‑Evoked Retrieval. (iScience, in press)
• Saive, A.L., Plailly, J., et al. (2025). Smell and Tell: The Emergence of Olfactory Expertise in Perfumery Students. PsyArXiv. https://doi.org/10.31234/osf.io/98d3w_v2 
• Toupin, G., Dehgan, A., Buffo, M., Feyt, C., Alamian, G., Jerbi, K., and Saive, A.‑L. (2025). Decoding Humor‑Induced Amusement via Facial Expression Analysis: Toward Emotion‑Aware Applications. Appl Sci. 15:7499. https://doi.org/10.3390/app15137499

Nutrition & Eating behaviour

• Cosson A., Dougkas A., Lamy A., Michaud M., Sebbane M. (2024) Legume beliefs among culinary art students: A cluster analysis based on meat attachment, Food and Humanity, 3, Elsevier, https://doi.org/10.1016/j.foohum.2024.100465 
• Cosson A., Sebbane M., Chevillard E., Dougkas A. (2025) Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate? Food Quality and Preference, 127, https://doi.org/10.1016/j.foodqual.2025.105459  
• Domingie S., Saint‑Eve A., Giboreau A. & Cosson A. (2024) Delicious and nutritious: Employing multi‑actor food co‑design to define recipe specifications for community‑dwelling older adults, International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2024.101073  
• Dougkas A., Hobbs D. (2024) The Role of Milk and Dairy Products in the Development of Obesity and Cardiometabolic Disease, Meiselman, H.L. (eds), Handbook of Eating and Drinking: Interdisciplinary Perspectives, Springer, Cham, https://doi.org/10.1007/978-3-319-75388-1  
• Drareni K., Mercier C., Riantiningtyas R.R., Dougkas A., Riche B., Roux P., Fingal C., Labrosse H., Farsi F., Dayde D., Roche M., Nazare J.A., Fournel A., Maucort‑Boulch D., Bensafi M., Mourier V., Bruyas A., Giboreau A. (2025) Development and validation of a food‑related quality of life questionnaire (CANUT‑QVA) for cancer patients, Clinical Nutrition Open Science, https://doi.org/10.1016/j.nutos.2025.01.001
• Franzon C., Dougkas A., Memery J., Prigent J., Appleton KM. (2024) A qualitative study to explore and identify reasons for dairy consumption and non‑consumption among young adults (18–30 years old) in the UK and France, Journal of Nutritional Science, https://doi.org/10.1017/jns.2024.78 
• Galiñanes Plaza A., Abiven F. & Giboreau A (2024) Exploring the influence of multisensory experiences on consumer evaluation of iced teas. International Journal of Gastronomy and Food Science.37, https://doi.org/10.1016/j.ijgfs.2024.101011
• Giboreau A. & Carrouel F. (2024) Advancing the understanding of sensory and nutritional health through multidisciplinary research. Editorial Special section, Clinical Nutrition Open Science, 58, 10‑12, https://doi.org/10.1016/j.nutos.2024.09.003 
• Giboreau A. & Michaud M. (2024) Le plaisir des repas en institution de santé, du contexte à l'assiette, L'Aide‑Soignante39,  265, 17‑19, https://doi.org/10.1016/j.aidsoi.2025.01.006 
• Giboreau A., Mourier V., Rousseau C., Lavergne S., Vansteene D. (2024) Culinary solutions to prevent or delay advanced malnutrition: Patients and chefs' contribution to the nutritional enrichment of standard recipes, Clinical Nutrition Open Science, 56, 287–295, https://doi.org/10.1016/j.nutos.2024.05.010  
• Joussain P., Giboreau A., Zellner B., Morizet D., Romagny S. (2024) The influence of real‑life contexts on user experience, odor perception and perceived performance of hair care products, Food Quality and Preferences, 115, 105‑108, https://doi.org/10.1016/j.foodqual.2024.105108 
• Lecerf J.M, Delayre C., Moulenq O., Tetedoie C., Raynard B., Vansteene D., Grob M., Valque H., Giboreau A., Dépeint F., Pouillart P. (2024) Le plaisir alimentaire chez le patient traité pour un cancer., Nutrition & Endocrinologie, (Hors série), 25‑28., https://inria.hal.science/hal-04684545/
• Lippi A., Dinnella C., Spinelli S., Giboreau A., Mourier V., Monteleone E. (2024) Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food, Clinical Nutrition Open Science, 56, 212‑227., https://doi.org/10.1016/j.nutos.2024.06.005 
• Lippi, A., Spinelli, S., Ghelfi, C., Dinnella, C., Giboreau, A., Mourier, V., & Monteleone, E. (2025). Food service in cancer hospitals: A co‑creation approach to increase liking and to reduce food waste. Food Research International, https://doi.org/10.1016/j.foodres.2025.117393 .
• Riantiningtyas R.R., Dougkas A., Bredie W.L.P., Kwiecien C., Bruyas A., Philouze P., Giboreau A., Carrouel F. (2024) Investigating oral somatosensory perception and oral symptoms of head and neck cancer patients: insights on eating behaviour, Supportive Care in Cancer, 32 (5), Springer, https://doi.org/10.1007/s00520-024-08512-4
• Riantiningtyas R.R., Dougkas A., Kwiecien C., Carrouel F., Giboreau A., Bredie W.L.P. (2024) A review of assessment methods for measuring individual differences in oral somatosensory perception, Journal of texture studies, 55 (4), Wiley, , https://doi.org/10.1111/jtxs.12849 
• Ritsch N., Guyot E., Domingie S., Disse E., Iceta S., Nazare JA., Dougkas A. (2024) Food choices, microstructure of ingesartive behavior and sensory perceptions after bariatric surgery in women: a cross‑sectional study, Appetite, Elsevier, https://doi.org/10.1016/j.appet.2024.107800 
• Bagot S, Ramos I, Hackney AC, Finlayson G, Fournier E, Boirie Y, Duclos M, Isacco L, Thivel D. (2025) Appetite‑control and eating‑behavior traits might not be impacted by a single weight‑cycling episode in weight‑cycling athletes: results of the WAVE study. Int J Sports Physiol Perform doi: 10.1123/ijspp.2024-0298. 
• Franzon, C, Dougkas A, Memery J, Appleton K.M. (2025) How Do French Adults Consume Their Dairy Foods? A Characterisation Study Using the INCA3 Database. Gastronomy, https://doi.org/10.3390/gastronomy3040018
• Wagner S, Girerd N, Lemonnier C, Dougkas A. et al. (2025) Saturated fat from dairy sources and cardio‑metabolic health: insights from the STANISLAS cohort. Eur J Nutr.  doi:10.1007/s00394-025-03763-1
• Bagot S, Pereira B, Miles‑Chan J, Gryson C, Chanséaume Bussière E, Duclos M, Thivel D, Isacco L (2024). The habitual degree of weight loss might be associated with specific fat and protein intakes during a period of weight maintenance in athletes used to weight variations: preliminary results from the WAVE study. Nutr Res. doi: 10.1016/j.nutres.2024.07.009.