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R

Ronan Symoneaux

ecole superieure des agricultures

H指数:28

被引数:3,035

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Characterization of Texas Cabernet Sauvignon and Tannat Wines

德克萨斯赤霞珠和丹娜葡萄酒的表征

IF2.7

2026-09-080

OA

Life Cycle Assessment of Spring Frost Protection Methods: High and Contrasted Environmental Consequences in Vineyard Management

葡萄园管理中春季霜冻防护方法的生命周期评估：显著且对比强烈的环境后果

Sustainability 2025, Vol. 17, Page 7835

IF3.3

2025-09-010

OA

Assessing the culinary qualities of a shortcrust pastry food model: Impact of the chemical and functional characteristics of legume flours

评估酥皮糕点食品模型的烹饪品质：豆类面粉的化学和功能特性影响

International Journal of Gastronomy and Food Science

IF3.6

2025-06-060

OAAI

Can natural language processing or large language models replace human operators for pre-processing word and sentence-based free comments sensory evaluation data?

自然语言处理或大型语言模型能否取代人工操作员对基于单词和句子的自由评论感官评价数据进行预处理？

FOOD QUALITY AND PREFERENCE

IF4.9

2025-06-010

PRE

Comparative Study of the Sensory Impacts of Acidifiers for Red Wine Production

IF2.7

2025-01-240

OA

Out of sight, out of mind: Effect of geographical environment on consumer's representations

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2023-09-012

OAAI

Organic consumers? perceptions of environmental impacts of food overlap only partially with those considered by life cycle assessment

JOURNAL OF CLEANER PRODUCTION

IF10

2021-05-017

OAAI

Additive trees for the categorization of a large number of objects, with bootstrapping strategy for stability assessment. Application to the free sorting of wine odor terms

FOOD QUALITY AND PREFERENCE

IF4.9

2021-04-017

OAAI

Consumer-led eco-development of food products: a case study to propose a framework

BRITISH FOOD JOURNAL

IF4.2

2021-03-234

PRE

Implementing LCA early in food innovation processes: Study on spirulina-based food products

JOURNAL OF CLEANER PRODUCTION

IF10

2020-09-0115

OAAI

Influence of expertise on semantic categorization of wine odors

FOOD QUALITY AND PREFERENCE

IF4.9

2020-07-0112

OAAI

Development of a methodology to study typicity of PDO wines with professionals of the wine sector

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-05-1418

PREAI

Consumers' expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country?

FOOD QUALITY AND PREFERENCE

IF4.9

2019-03-0154

PREAI

Random forests: A machine learning methodology to highlight the volatile organic compounds involved in olfactory perception

FOOD QUALITY AND PREFERENCE

IF4.9

2018-09-0168

PREAI

Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines

IF6.3

2018-06-0118

PREAI

Trained panelists versus consumers for sensory description: Comments on the opinion paper of Ares and Varela

FOOD QUALITY AND PREFERENCE

IF4.9

2017-10-014

PREAI

Sweet and sour discrimination abilities of elderly people compared to those of young adults in apple puree

FOOD QUALITY AND PREFERENCE

IF4.9

2017-07-016

OAAI

Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study

FOOD QUALITY AND PREFERENCE

IF4.9

2016-09-0183

PREAI

Could Time-Intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum

FOOD QUALITY AND PREFERENCE

IF4.9

2016-03-0116

OAAI

Predicting sensorial attribute scores of ornamental plants assessed in 3D through rotation on video by image analysis: A study on the morphology of virtual rose bushes

COMPUTERS AND ELECTRONICS IN AGRICULTURE

IF8.9

2016-02-019

PREAI