Catherine Dacremont

3.0k total citations
47 papers, 2.1k citations indexed

About

Catherine Dacremont is a scholar working on Food Science, Sensory Systems and Experimental and Cognitive Psychology. According to data from OpenAlex, Catherine Dacremont has authored 47 papers receiving a total of 2.1k indexed citations (citations by other indexed papers that have themselves been cited), including 37 papers in Food Science, 15 papers in Sensory Systems and 13 papers in Experimental and Cognitive Psychology. Recurrent topics in Catherine Dacremont's work include Sensory Analysis and Statistical Methods (31 papers), Olfactory and Sensory Function Studies (15 papers) and Multisensory perception and integration (13 papers). Catherine Dacremont is often cited by papers focused on Sensory Analysis and Statistical Methods (31 papers), Olfactory and Sensory Function Studies (15 papers) and Multisensory perception and integration (13 papers). Catherine Dacremont collaborates with scholars based in France, United Kingdom and New Zealand. Catherine Dacremont's co-authors include Dominique Valentin, Martine Le Meste, Gaëlle Roudaut, Agnès Giboreau, Jordi Ballester, Bernard Colas, Delphine Picard, Jennifer Langlois, Ophélia Deroy and D. Valentin and has published in prestigious journals such as Food Chemistry, Trends in Food Science & Technology and Food Research International.

In The Last Decade

Catherine Dacremont

47 papers receiving 2.0k citations

Peers

Catherine Dacremont

ECP

Sylvie Chollet France

E.P. Köster Netherlands

Howard G. Schutz United States

Agnès Giboreau France

Michael O’Mahony United States

Einar Risvik Norway

Lucía Antúnez Uruguay

Nathalie Martin Switzerland

Joanne Hort United Kingdom

Caterina Dinnella Italy

Sylvie Chollet France

Catherine Dacremont

1.5k ×1.1

684 ×1.1

364 ×0.9

291 ×0.7

ECP

332 ×0.9

Citations per year, relative to Catherine Dacremont Catherine Dacremont (= 1×) peers Sylvie Chollet

Countries citing papers authored by Catherine Dacremont

Since Specialization

Citations

This map shows the geographic impact of Catherine Dacremont's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Catherine Dacremont with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Catherine Dacremont more than expected).

Fields of papers citing papers by Catherine Dacremont

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Catherine Dacremont. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Catherine Dacremont. The network helps show where Catherine Dacremont may publish in the future.

Co-authorship network of co-authors of Catherine Dacremont

This figure shows the co-authorship network connecting the top 25 collaborators of Catherine Dacremont. A scholar is included among the top collaborators of Catherine Dacremont based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Catherine Dacremont. Catherine Dacremont is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Dacremont, Catherine, et al.. (2023). Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings. Food Research International. 165. 112492–112492. 13 indexed citations

Brand, Gérard, et al.. (2020). The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors. Food Quality and Preference. 87. 104030–104030. 29 indexed citations

Ojeda, M., Iñaki Etaio, Dominique Valentin, et al.. (2020). Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses. Food Quality and Preference. 87. 104047–104047. 19 indexed citations

Dacremont, Catherine, et al.. (2019). Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell. animal. 13(9). 1834–1842. 7 indexed citations

Giboreau, Agnès, et al.. (2019). From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. International Journal of Gastronomy and Food Science. 17. 100144–100144. 51 indexed citations

Paravisini, Laurianne, et al.. (2017). Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release. Food Research International. 100(Pt 1). 209–215. 15 indexed citations

Giboreau, Agnès, et al.. (2017). The role of aromatic similarity in food and beverage pairing. Food Quality and Preference. 65. 18–27. 31 indexed citations

Paravisini, Laurianne, et al.. (2014). Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography. Food Chemistry. 167. 281–289. 30 indexed citations

Dacremont, Catherine, et al.. (2012). Investigating consumers’ representations of beers through a free association task: A comparison between packaging and blind conditions. Food Quality and Preference. 28(2). 475–483. 86 indexed citations

10.

Langlois, Jennifer, Jordi Ballester, Elı́as Campo, Catherine Dacremont, & Dominique Peyron. (2010). Combining Olfactory and Gustatory Clues in the Judgment of Aging Potential of Red Wine by Wine Professionals. American Journal of Enology and Viticulture. 61(1). 15–22. 34 indexed citations

11.

Valentin, D., et al.. (2009). Burgundy red wines: Representation of potential for aging. Food Quality and Preference. 20(7). 505–513. 31 indexed citations

12.

Dacremont, Catherine, et al.. (2006). Impact of fabric end-use knowledge on handle perception. European Review of Applied Psychology. 56(4). 273–277. 8 indexed citations

13.

Giboreau, Agnès, et al.. (2006). Defining sensory descriptors: Towards writing guidelines based on terminology. Food Quality and Preference. 18(2). 265–274. 37 indexed citations

14.

Dacremont, Catherine & Dominique Valentin. (2004). Mobilization of short-term memory capacity for odors in discriminative tests: implication for assessors' selection. Food Quality and Preference. 15(7-8). 735–742. 8 indexed citations

15.

Dacremont, Catherine, et al.. (2004). A comparison between industrial experts' and novices' haptic perceptual organization: a tool to identify descriptors of the handle of fabrics. Food Quality and Preference. 15(7-8). 689–699. 63 indexed citations

16.

Schacher, Laurence, et al.. (2004). Tactile Feeling: Sensory Analysis Applied to Textile Goods. Textile Research Journal. 74(12). 1066–1072. 57 indexed citations

17.

Dacremont, Catherine. (2003). Croustillant : aspects méthodologiques de la mesure sensorielle d’une caractéristique de texture complexe. Anthropology of food. 1. 3 indexed citations

18.

Picard, Delphine, Catherine Dacremont, Dominique Valentin, & Agnès Giboreau. (2003). Perceptual dimensions of tactile textures. Acta Psychologica. 114(2). 165–184. 167 indexed citations

19.

Schlich, Pascal, Catherine Dacremont, & Per B. Brockhoff. (2000). Application of replicated difference testing. Food Quality and Preference. 11(1-2). 43–46. 3 indexed citations

20.

Roudaut, Gaëlle, Catherine Dacremont, & Martine Le Meste. (1998). INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL‐BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIES. Journal of Texture Studies. 29(2). 199–213. 117 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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