Publications by authors named "Pascal Schlich"

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A dataset of perception and preferences of French consumers for commercial cooked hams sampled according to their nutritional values and claims.
Michel Visalli, Anne-Laure Loiseau, Sylvie Cordelle, Benjamin Mahieu, Pascal Schlich

Data Brief· June 2024

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Dietary fatty acid composition drives neuroinflammation and impaired behavior in obesity.
Clara Sanchez, Cécilia Colson, Nadine Gautier, Pascal Noser, Juliette Salvi, Pascal Schlich

Brain Behav Immun· March 2024

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Parental age effect on the longevity and healthspan in and .
Camille Lenzi, Alexis Piat, Pascal Schlich, Judith Ducau, Jean-Claude Bregliano

Aging (Albany NY)· November 2023

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Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study.
Annu Mehta, Lokesh Kumar, Luca Serventi, Pascal Schlich, Damir Dennis Torrico

Food Res Int· September 2023

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A dataset on concurrent and immediate retrospective measures of sensory perception and preferences of dark chocolates.
Michel Visalli, Benjamin Mahieu, Pascal Schlich

Data Brief· August 2023

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A dataset on the sensory and affective perception of Bordeaux and Rioja red wines collected from French and Spanish consumers at home and international wine students in the lab.
Michel Visalli, Magalie Dubois, Pascal Schlich, François Ric, Jean-Marie Cardebat

Data Brief· February 2023

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A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods.
Michel Visalli, Sylvie Cordelle, Benjamin Mahieu, Catherine Pedron, Betty Hoffarth, Pascal Schlich

Data Brief· December 2022

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A dataset on concurrent and immediate retrospective methods for measuring sensory perception and preferences of lemon-flavoured carbonated alcoholic drinks.
Michel Visalli, Takahiro Wakihira, Pascal Schlich

Data Brief· August 2022

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Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.
Elisabetta Pittari, Paola Piombino, Isabelle Andriot, Véronique Cheynier, Sylvie Cordelle, Pascal Schlich

Food Chem· March 2022

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Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life.
Hélène Gauchez, Anne-Laure Loiseau, Pascal Schlich, Christophe Martin

J Food Sci· October 2020

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Relationship between sensory liking for fat, sweet or salt and cardiometabolic diseases: mediating effects of diet and weight status.
Aurélie Lampuré, Solia Adriouch, Katia Castetbon, Amélie Deglaire, Pascal Schlich

Eur J Nutr· February 2020

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Proof of concept: Effect of GLP-1 agonist on food hedonic responses and taste sensitivity in poor controlled type 2 diabetic patients.
Marie-Claude Brindisi, Laurent Brondel, Sophie Meillon, Sophie Barthet, Sylvie Grall, Pascal Schlich

Diabetes Metab Syndr· January 2020

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Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption.
Océane C B Martin, Nathalie Naud, Sylviane Taché, Laurent Debrauwer, Sylvie Chevolleau, Pascal Schlich

Cancer Prev Res (Phila)· September 2018

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Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Wine on Cheese Perception.
Mara V Galmarini, Anne-Laure Loiseau, Doëtte Debreyer, Michel Visalli, Pascal Schlich

J Food Sci· November 2017

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Relative Influence of Socioeconomic, Psychological and Sensory Characteristics, Physical Activity and Diet on 5-Year Weight Gain in French Adults.
Aurélie Lampuré, Katia Castetbon, Mohamed Hanafi, Amélie Deglaire, Pascal Schlich

Nutrients· October 2017

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Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel System.
Emily J Mayhew, Shelly J Schmidt, Pascal Schlich, Soo-Yeun Lee

J Food Sci· September 2017

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Use of Multi-Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception.
Mara V Galmarini, Anne-Laure Loiseau, Michel Visalli, Pascal Schlich

J Food Sci· October 2016

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Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations.
Iñaki Etaio, Sophie Meillon, Francisco J Pérez-Elortondo, Pascal Schlich

J Sci Food Agric· August 2016

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Associations between liking for fat, sweet or salt and obesity risk in French adults: a prospective cohort study.
Aurélie Lampuré, Katia Castetbon, Amélie Deglaire, Pascal Schlich, Sandrine Péneau

Int J Behav Nutr Phys Act· July 2016

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Salivary Composition Is Associated with Liking and Usual Nutrient Intake.
Caroline Méjean, Martine Morzel, Eric Neyraud, Sylvie Issanchou, Christophe Martin, Pascal Schlich

PLoS One· May 2016

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Effect of sensory exposure on liking for fat- or sugar-reduced biscuits.
Coralie Biguzzi, Christine Lange, Pascal Schlich

Appetite· December 2015

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Sociodemographic, psychological, and lifestyle characteristics are associated with a liking for salty and sweet tastes in French adults.
Aurélie Lampuré, Pascal Schlich, Amélie Deglaire, Katia Castetbon, Sandrine Péneau

J Nutr· March 2015

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Liking for fat is associated with sociodemographic, psychological, lifestyle and health characteristics.
Aurélie Lampuré, Amélie Deglaire, Pascal Schlich, Katia Castetbon, Sandrine Péneau

Br J Nutr· October 2014

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Association between intake of nutrients and food groups and liking for fat (The Nutrinet-Santé Study).
Caroline Méjean, Amélie Deglaire, Emmanuelle Kesse-Guyot, Serge Hercberg, Pascal Schlich

Appetite· July 2014

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