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David Blumenthal

Université Paris-Saclay

H指数:31

被引数:7,564

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Prediction of recombined dairy emulsion properties through formulation and process: An integrated approach

通过配方和工艺预测重组乳状液性质：一种综合方法

Innovative Food Science & Emerging Technologies

IF6.8

2025-09-100

PREAI

Development of a lip colour chart across four ethnicities

四种族裔唇色图表的开发

International Journal of Cosmetic Science

IF2.5

2025-09-100

OAAI

Sensory reverse engineering: A framework for sustainable product development used on vegan chocolate mousse

感官逆向工程：一种用于可持续产品开发的框架，应用于素食巧克力慕斯

Food Quality and Preference

IF4.9

2025-06-160

PRE

From printability to palatability: A sensory and hedonic study of 3D-printed cereal- and legume-based products

从可打印性到适口性：一项关于3D打印谷物和豆类产品的感官与享乐研究

Innovative Food Science & Emerging Technologies

IF6.8

2025-06-070

OA

Hospitals as tenants: the rise of real estate investment trusts in health-care delivery

医院作为租户：房地产投资信托在医疗保健服务中的兴起

IF0

2025-03-310

PRE

Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an unrefined by-product powder: A statistical approach

FOOD RESEARCH INTERNATIONAL

IF8

2024-04-011

PRE

Screening of different flours for 3D food printing: Optimization of thermomechanical process of soy and rye flour dough

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-07-015

OAAI

Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings

FOOD RESEARCH INTERNATIONAL

IF8

2023-03-017

PRE

Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-01-262

OA

Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-08-0137

OAAI

Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

FOOD RESEARCH INTERNATIONAL

IF8

2021-03-0114

OAAI

Validation of food visual attribute perception in virtual reality

食品视觉属性感知在虚拟现实中的验证

FOOD QUALITY AND PREFERENCE

IF4.9

2021-01-0111

OAAI

Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

JOURNAL OF FOOD ENGINEERING

IF5.8

2020-12-018

OAAI

Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne's theory apply to desserts?

感官复杂性对新型美食乳制品甜点偏好的影响。Berlyne的理论适用于甜点吗？

FOOD QUALITY AND PREFERENCE

IF4.9

2020-09-017

PRE

Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation

FOOD QUALITY AND PREFERENCE

IF4.9

2019-12-0111

OAAI

From consumption behaviour to sensory measurement: Sensory characterization of the perceived flavour complexity of a chocolate dessert experience

FOOD QUALITY AND PREFERENCE

IF4.9

2019-12-018

OAAI

Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking

IF9.8

2019-07-016

OAAI

Taking into Account Upstream Variability of Flours with Processing Variables in Legume-Enriched Soft Cakes: Conception of a Multiobjective Model for the Monitoring of Physical Properties

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2019-01-167

PREAI

Sensory complexity and its influence on hedonic responses: A systematic review of applications in food and beverages

FOOD QUALITY AND PREFERENCE

IF4.9

2019-01-0151

PREAI

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2017-04-1419

OAAI