Sylvie Chollet

2.7k citations

51 papers · 1.9k indexed · h-index 23

Impact in

Tourism, Leisure and Hospitality Management top 0.5%
- Wine Industry and Tourism
Food Science top 0.5%
- Sensory Analysis and Statistical Methods
- Fermentation and Sensory Analysis

Papers in

Tourism, Leisure and Hospitality Management 10
- Wine Industry and Tourism 10
Sensory Systems 13
- Olfactory and Sensory Function Studies 13

Co-authors: Dominique Valentin Hervé Abdi Maud Lelièvre‐Desmas Carlos Gómez‐Corona Héctor B. Escalona‐Buendía Ronan Symoneaux Christelle Chrea Christophe Flahaut
Journals: Food Quality and Preference (18 papers)LWT (4 papers)Appetite (3 papers)Foods (2 papers)Meat Science (2 papers)
Partner nations: France United States Belgium

In The Last Decade

Sylvie Chollet

50 papers receiving 1.9k citations

Peers

Countries citing papers authored by Sylvie Chollet

Since Specialization

Citations

This map shows the geographic impact of Sylvie Chollet'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 Sylvie Chollet with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Sylvie Chollet more than expected).

Fields of papers citing papers by Sylvie Chollet

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Sylvie Chollet. 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 Sylvie Chollet. The network helps show where Sylvie Chollet may publish in the future.

Co-authors

The 25 scholars most cited alongside Sylvie Chollet, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with Sylvie Chollet Line = papers co-authored together Sylvie Chollet links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Multisensory interactions: The influence of context on beverage and soundtrack pairing Food Quality and Preference ·茂彦吉田, A. Abdmouleh, Hervé Abdi, Sylvie Chollet	2024	1
2	Out of sight, out of mind: Effect of geographical environment on consumer’s representations International Journal of Gastronomy and Food Science ·勝義北野, Dominique Valentin, Ronan Symoneaux, Sylvie Chollet	2023	2
3	Phytochemical characterisation and aromatic potential for brewing of wild hops (Humulus lupulus L.) from Northern France: Towards a lead for local hop varieties Food Chemistry ·Natasha Cherkasova, Ali Siah, Martini Barzolai, Connor Moore, 雄比古大久保, Craig Clapsaddle, Jennifer Samaillie, David Mathiron, A. K. Grobov, Rania Elie Issa, Marie‐Laure Fauconnier, Sylvie Chollet, Roland Molinié, Jean‐Xavier Fontaine, Sevser Şahpaz, Céline Rivière	2023	6
4	Multivariate analysis of chemical and genetic diversity of wild Humulus lupulus L. (hop) collected in situ in northern France Phytochemistry ·Natasha Cherkasova, Ali Siah, Martini Barzolai, J.B. Steane, Thierry Cadalen, Jennifer Samaillie, Rania Elie Issa, Barbara Deracinois, Christophe Flahaut, Anne Mette Onarheim, Anna Izabella Voda, Caroline Rambaud, Sylvie Chollet, Roland Molinié, Jean‐Xavier Fontaine, Christophe Waterlot, Marie‐Laure Fauconnier, Sevser Şahpaz, Céline Rivière	2022	11
5	Musical Listening Qualia: A Multivariate Approach arXiv (Cornell University) ·A. Abdmouleh, 茂彦吉田, Hervé Abdi, Sylvie Chollet	2022	1
6	Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins Foods ·Sharon Harelb, Barbara Deracinois, Philippe Courcoux, Guo Ai-qin, Sylvie Chollet, Rénato Froidevaux, Christophe Flahaut	2021	12
7	Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins Foods ·Sharon Harelb, Barbara Deracinois, Guo Ai-qin, Абросимов Александр Геннадьевич, Jaouad Abou Oualid, Rénato Froidevaux, Sylvie Chollet, Christophe Flahaut	2020	10
8	Artisanal and industrial Maroilles cheeses: Are they different? Comparison using sensory, physico-chemical and microbiological approaches International Dairy Journal ·勝義北野, Maud Lelièvre‐Desmas, Djamel Drider, Christophe Flahaut, Sylvie Chollet	2018	13
9	Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country? Food Quality and Preference ·勝義北野, Maud Lelièvre‐Desmas, Ronan Symoneaux, 전항탁, Christophe Flahaut, Sylvie Chollet	2018	60
10	Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages Meat Science ·Hannelore De Maere, Sylvie Chollet, Jos De Brabanter, Chris W. Michiels, Hubert Paelinck, Ilse Fraeye	2017	22
11	The building blocks of drinking experience across men and women: A case study with craft and industrial beers Appetite ·Carlos Gómez‐Corona, Héctor B. Escalona‐Buendía, Sylvie Chollet, Dominique Valentin	2017	26
12	MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles International Journal of Food Microbiology ·勝義北野, Mickaël Chevalier, Sylvie Chollet, Djamel Drider, Christophe Flahaut	2016	89
13	Effect of Germination and Fermentation Process on the Antioxidant Compounds of Quinoa Seeds Plant Foods for Human Nutrition ·Ramiro Ariel Carciochi, Leandro Galván D’Alessandro, E Obermann, Sylvie Chollet	2016	90
14	In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters Food and Bioprocess Technology ·Hannelore De Maere, Sylvie Chollet, Erik Claeys, Chris W. Michiels, Marlies Govaert, Eveline De Mey, Hubert Paelinck, Ilse Fraeye	2016	14
15	Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico Appetite ·Carlos Gómez‐Corona, Héctor B. Escalona‐Buendía, Mauricio García, Sylvie Chollet, Dominique Valentin	2015	155
16	Becoming a beer expert: Is simple exposure with feedback sufficient to learn beer categories? Acta Psychologica ·Maud Lelièvre‐Desmas, Sylvie Chollet, Hervé Abdi, Dominique Valentin	2015	8
17	Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages Meat Science ·Hannelore De Maere, Ilse Fraeye, Eveline De Mey, J. A. Kushkhova, Chris W. Michiels, Hubert Paelinck, Sylvie Chollet	2015	27
18	Understanding apple consumers’ expectations in terms of likes and dislikes. Use of comment analysis in a cross-cultural study Appetite ·Mara V. Galmarini, Ronan Symoneaux, Sylvie Chollet, Marı́a Clara Zamora	2012	50
19	Quick and dirty but still pretty good: a review of new descriptive methods in food science International Journal of Food Science & Technology ·Dominique Valentin, Sylvie Chollet, Maud Lelièvre‐Desmas, Hervé Abdi	2012	279
20	Expertise and memory for beers and beer olfactory compounds Food Quality and Preference ·Dominique Valentin, Sylvie Chollet, 于佩琴, Bruno Patris	2007	35

About Sylvie Chollet

Sylvie Chollet is a scholar working on Tourism, Leisure and Hospitality Management, Sensory Systems, Food Science, Nutrition and Dietetics and Experimental and Cognitive Psychology, having authored 51 papers that have together received 1.9k indexed citations. Recurring topics across this work include Sensory Analysis and Statistical Methods (31 papers), Biochemical Analysis and Sensing Techniques (19 papers), Olfactory and Sensory Function Studies (13 papers), Multisensory perception and integration (12 papers), Wine Industry and Tourism (10 papers), Meat and Animal Product Quality (9 papers), Fermentation and Sensory Analysis (8 papers) and Biochemical effects in animals (6 papers). The work is most often cited by research in Tourism, Leisure and Hospitality Management (334 citations), Food Science (1.5k citations), Sensory Systems (332 citations), Nutrition and Dietetics (684 citations) and Animal Science and Zoology (276 citations). Sylvie Chollet has collaborated with scholars based in France, United States and Belgium. Frequent co-authors include Dominique Valentin, Hervé Abdi, Maud Lelièvre‐Desmas, Carlos Gómez‐Corona, Héctor B. Escalona‐Buendía, Ronan Symoneaux, Christelle Chrea, Christophe Flahaut, Mauricio García and Leandro Galván D’Alessandro. Their work appears in journals such as Food Quality and Preference, LWT, Appetite, Foods and Meat Science.

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