Agnès Giboreau

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The present study investigated the perceptual dimensions of everyday tactile textures and the semantics associated with touch experiences. In Experiment 1, the nature of the tactile descriptors present in the memory of 40 volunteers was investigated. Results suggested the existence of a limited but consensual tactile repertory. In Experiment 2, 20(More)
A study of olfactory function was performed in 15 bronchial cancer patients receiving cisplatin and 15 control subjects. Whereas odor detection and odor identification abilities were not influenced by the administration of cisplatin, a decrease in pleasantness was observed only for food odors, and not for non-food odors. Taken as a whole, these findings(More)
Food neophobia and picky/fussy eating behavior are presented as the two main forms of children's food rejections which are responsible for a reduction of their dietary repertoire. We review the key factors, presented in the literature, that are involved in food rejections during childhood. We first consider a range of "cognitive factors", such as food(More)
Atypical sensory functioning in Autism Spectrum Disorder (ASD) has been well documented in the last decade for the visual, tactile and auditory systems, but olfaction in ASD is still understudied. The aim of the present study was to examine whether children with ASD and neuro-typically (NT) developed children differed in odor perception, at the cognitive(More)
From both a clinical and research perspective, measuring food intake is an important issue in geriatric institutions. However, weighing food in this context can be complex, particularly when the items remaining on a plate (side dish, meat or fish and sauce) need to be weighed separately following consumption. A method based on photography that involves(More)
The aim of this study was to explore the effectiveness of a food-labeling strategy to introduce new versions of foods to children's diets, in natural lunch settings (school canteens). The proposed food involved two different types of vegetables: carrots (very familiar) and broccoli (less familiar), both being prepared and presented for choice in a(More)
Nowadays, more and more importance is given to how restaurant dishes are visually presented. With regard to the color of the plate, several recent studies have demonstrated that identical foods served on plates (or in containers) of different colors are often perceived differently at both the sensorial and hedonic levels. However, to date, these effects(More)
Sensory properties are reported as one of the main factors hindering an appropriate vegetable intake by the young. In the present work the sensory determinants of likings for vegetables were explored in adolescents of four European countries (Denmark, n = 88; France, n = 206; Italy, n = 110 and United Kingdom, n = 93). A questionnaire was designed to study(More)
Olfactory-specific satiety (OSS) is characterized by a specific decrease in the odor pleasantness of a food eaten to satiety or smelled without ingestion. The usual protocol for studying OSS takes place in laboratory, a setting rather removed from the real world. Here, we set out to examine OSS in a natural setting: during a meal in a restaurant. We(More)
The diet of the cancer patient is a major focus of prevention and treatment strategy of the recent plans that fight against cancer. It is sometimes reduced to a rapid series of more or less general advice, often interfered by other sources of information, more or less conventional. In this pathological situation where the nutritional status of the patient(More)