Delarue J - Search Results

1

Fostering infant food texture acceptance: A pilot intervention promoting food texture introduction between 8 and 15 months.

Tournier C, Bernad C, Madrelle J, Delarue J, Cuvelier G, Schwartz C, Nicklaus S. Tournier C, et al. Among authors: delarue j. Appetite. 2021 Mar 1;158:104989. doi: 10.1016/j.appet.2020.104989. Epub 2020 Oct 16. Appetite. 2021. PMID: 33075444

2

Assimilation and contrast are on the same scale of food anticipated-experienced pleasure divergence.

Davidenko O, Delarue J, Marsset-Baglieri A, Fromentin G, Tomé D, Nadkarni N, Darcel N. Davidenko O, et al. Among authors: delarue j. Appetite. 2015 Jul;90:160-7. doi: 10.1016/j.appet.2015.03.006. Epub 2015 Mar 18. Appetite. 2015. PMID: 25796209

3

The structure of a food product assortment modulates the effect of providing choice on food intake.

Parizel O, Sulmont-Rossé C, Fromentin G, Delarue J, Labouré H, Benamouzig R, Marsset-Baglieri A. Parizel O, et al. Among authors: delarue j. Appetite. 2016 Sep 1;104:44-51. doi: 10.1016/j.appet.2015.11.018. Epub 2015 Dec 1. Appetite. 2016. PMID: 26606886 Free article. Clinical Trial.

4

How much sugar do consumers add to plain yogurts? Insights from a study examining French consumer behavior and self-reported habits.

Saint-Eve A, Leclercq H, Berthelo S, Saulnier B, Oettgen W, Delarue J. Saint-Eve A, et al. Among authors: delarue j. Appetite. 2016 Apr 1;99:277-284. doi: 10.1016/j.appet.2016.01.032. Epub 2016 Jan 27. Appetite. 2016. PMID: 26826527

5

Acceptance of added fat to first complementary feeding purees: An exploration of fat type, feeding history and saliva composition.

Schwartz C, Madrelle J, Brignot H, Delarue J, Cuvelier G, Nicklaus S, Feron G, Tournier C. Schwartz C, et al. Among authors: delarue j. Appetite. 2018 Dec 1;131:160-168. doi: 10.1016/j.appet.2018.08.007. Epub 2018 Aug 31. Appetite. 2018. PMID: 30172680

6

Consumer acceptance and sensory drivers of liking for high plant protein snacks.

Saint-Eve A, Granda P, Legay G, Cuvelier G, Delarue J. Saint-Eve A, et al. Among authors: delarue j. J Sci Food Agric. 2019 Jun;99(8):3983-3991. doi: 10.1002/jsfa.9624. Epub 2019 Mar 13. J Sci Food Agric. 2019. PMID: 30719740

7

Self-declared attitudes and beliefs regarding protein sources are a good prediction of the degree of transition to a low-meat diet in France.

de Gavelle E, Davidenko O, Fouillet H, Delarue J, Darcel N, Huneau JF, Mariotti F. de Gavelle E, et al. Among authors: delarue j. Appetite. 2019 Nov 1;142:104345. doi: 10.1016/j.appet.2019.104345. Epub 2019 Jul 2. Appetite. 2019. PMID: 31276709

8

The Willingness to Modify Portion Sizes or Eat New Protein Foods Largely Depends on the Dietary Pattern of Protein Intake.

de Gavelle E, Davidenko O, Fouillet H, Delarue J, Darcel N, Huneau JF, Mariotti F. de Gavelle E, et al. Among authors: delarue j. Nutrients. 2019 Jul 10;11(7):1556. doi: 10.3390/nu11071556. Nutrients. 2019. PMID: 31295831 Free PMC article.

9

Identifying the ideal profile of French yogurts for different clusters of consumers.

Masson M, Saint-Eve A, Delarue J, Blumenthal D. Masson M, et al. Among authors: delarue j. J Dairy Sci. 2016 May;99(5):3421-3433. doi: 10.3168/jds.2015-10119. J Dairy Sci. 2016. PMID: 26947290 Free article.

10

"How to Select a Representative Product Set From Market Inventory?" A Multicriteria Approach as a Base for Future Reformulation of Cookies.

Liechti C, Delarue J, Souchon I, Bosc V, Saint-Eve A. Liechti C, et al. Among authors: delarue j. Front Nutr. 2022 Jan 24;8:749596. doi: 10.3389/fnut.2021.749596. eCollection 2021. Front Nutr. 2022. PMID: 35141262 Free PMC article.

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