Pascal Schlich
Dijon, 21000, France
Last Updated: 09/26/2026
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Found 30 publications
Beyond cocoa butter: How partial substitution with cocoa butter extenders reshapes temporal dominance of sensations and aroma release in chocolate.
Journal: Food research international (Ottawa, Ont.)
Published: April 27, 2026
A dataset of perception and preferences of French consumers for commercial cooked hams sampled according to their nutritional values and claims.
Journal: Data in brief
Published: April 10, 2024
Dietary fatty acid composition drives neuroinflammation and impaired behavior in obesity.
Journal: Brain, behavior, and immunity
Published: September 11, 2023
Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study.
Journal: Food research international (Ottawa, Ont.)
Published: December 25, 2022
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.
Journal: Data in brief
Published: December 19, 2022
A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods.
Journal: Data in brief
Published: October 06, 2022
Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods.
Journal: Food research international (Ottawa, Ont.)
Published: August 17, 2022
A dataset on concurrent and immediate retrospective methods for measuring sensory perception and preferences of lemon-flavoured carbonated alcoholic drinks.
Journal: Data in brief
Published: May 20, 2022
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.
Journal: Food chemistry
Published: February 26, 2021
Impact of aging on the overall liking and sensory characteristics of sourdough breads and comparison of two methods to determine their sensory shelf life.
Journal: Journal of food science
Published: February 21, 2020
Last Updated: 09/26/2026