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Chemotherapy-induced taste and smell changes influence food perception in cancer patients

Supportive care in cancer, 2021-04, Vol.29 (4), p.2125-2132

2021

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The role of aromatic similarity in food and beverage pairing

Food quality and preference, 2018-04, Vol.65, p.18-27

2018

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Loss of smell in lung cancer patients undergoing chemotherapy: Prevalence and relationship with food habit changes

Lung cancer (Amsterdam, Netherlands), 2023-03, Vol.177, p.29-36

2023

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Does olfactory specific satiety take place in a natural setting?

Appetite, 2013, Vol.60 (1), p.1-4

2013

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Editorial special section “Sensory troubles and altered eating: towards gastronomic solutions for patients, caregivers and professionals

Clinical nutrition open science, 2023-04, Vol.48, p.30-32

2023

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Flavor enhancement as a strategy to improve food liking in cancer patients with taste and smell alterations

Clinical nutrition open science, 2023-02, Vol.47, p.53-63

2023

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Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects

Nutrition bulletin, 2020-12, Vol.45 (4), p.424-431

2020

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Cisplatin chemotherapy induces odor perception changes in bronchial cancer patients

Lung cancer (Amsterdam, Netherlands), 2013-10, Vol.82 (1), p.168-170

2013

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FoodSMART: A mobile phone application to provide personalised information on the foods available in an eating out situation

Proceedings of the Nutrition Society, 2018, Vol.77 (OCE3), Article E115

2018

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Shaping smarter consumer food choices: The FoodSMART project

Nutrition bulletin, 2019-06, Vol.44 (2), p.138-144

2019

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Assessing and taking into account the subjects’ experience and knowledge in consumer studies. Application to the free sorting of wine glasses

Food quality and preference, 2013-04, Vol.28 (1), p.317-327

2013

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I-eAT, a consortium addressing gastronomic solutions for altered taste: A research and development manifesto

Clinical nutrition open science, 2023-02, Vol.47, p.78-84

2023

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Reasons for consuming in a workplace canteen, factors affecting meal choice, and the perceived value of additional information on workplace canteen meals

Proceedings of the Nutrition Society, 2016, Vol.75 (OCE3), Article E225

2016

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Important information for the selection of workplace canteen meals: A consumer segmentation study

Proceedings of the Nutrition Society, 2016, Vol.75 (OCE3), Article E134

2016

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From sensory marketing to sensory design: How to drive formulation using consumers’ input?

Food quality and preference, 2008-12, Vol.19 (8), p.719-726

2008

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Defining sensory descriptors: Towards writing guidelines based on terminology

Food quality and preference, 2007-03, Vol.18 (2), p.265-274

2007

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PP204-SUN: Outstanding abstract : Improved Meal Presentation Increases Food Intake and Decrease Readmission Rate in Hospitalized Patients

Clinical nutrition (Edinburgh, Scotland), 2014-09, Vol.33, p.S96-S96

2014

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P79 Impact de l’insulinothérapie fonctionnelle sur les choix alimentaires lors d’un repas pris au restaurant chez 11 patients diabétiques de type 1

Diabetes & metabolism, 2012-03, Vol.38, p.A50-A50

2012

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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, 2019-10, Vol.17 (UNSP 100144), p.100144, Article 100144

2019

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Relationship between food behavior and taste and smell alterations in cancer patients undergoing chemotherapy: A structured review

Seminars in oncology, 2019-04, Vol.46 (2), p.160-172

2019

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Psychographic measures and sensory consumer tests: When emotional experience and feeling-based judgments account for preferences

Food quality and preference, 2010-03, Vol.21 (2), p.178-187

2010

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Impact of chemotherapy stage on chemosensory perception and the food choices of cancer patients

Appetite, 2018-11, Vol.130, p.303-303

2018

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The prevalence of olfactory deficits and their effects on eating behavior from childhood to old age: A large-scale study in the French population

Food quality and preference, 2021-10, Vol.93, p.104273, Article 104273

2021

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Perceptual dimensions of tactile textures

Acta psychologica, 2003-10, Vol.114 (2), p.165-184

2003

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Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior

Appetite, 2016-06, Vol.101, p.234-234

2016

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Chemotherapy-induced taste and smell changes influence food perception in cancer patients

The role of aromatic similarity in food and beverage pairing

Loss of smell in lung cancer patients undergoing chemotherapy: Prevalence and relationship with food habit changes

Does olfactory specific satiety take place in a natural setting?

Editorial special section “Sensory troubles and altered eating: towards gastronomic solutions for patients, caregivers and professionals

Flavor enhancement as a strategy to improve food liking in cancer patients with taste and smell alterations

Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects

Cisplatin chemotherapy induces odor perception changes in bronchial cancer patients

FoodSMART: A mobile phone application to provide personalised information on the foods available in an eating out situation

Shaping smarter consumer food choices: The FoodSMART project

Assessing and taking into account the subjects’ experience and knowledge in consumer studies. Application to the free sorting of wine glasses

I-eAT, a consortium addressing gastronomic solutions for altered taste: A research and development manifesto

Reasons for consuming in a workplace canteen, factors affecting meal choice, and the perceived value of additional information on workplace canteen meals

Important information for the selection of workplace canteen meals: A consumer segmentation study

From sensory marketing to sensory design: How to drive formulation using consumers’ input?

Defining sensory descriptors: Towards writing guidelines based on terminology

PP204-SUN: Outstanding abstract : Improved Meal Presentation Increases Food Intake and Decrease Readmission Rate in Hospitalized Patients

P79 Impact de l’insulinothérapie fonctionnelle sur les choix alimentaires lors d’un repas pris au restaurant chez 11 patients diabétiques de type 1

From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer

Relationship between food behavior and taste and smell alterations in cancer patients undergoing chemotherapy: A structured review

Psychographic measures and sensory consumer tests: When emotional experience and feeling-based judgments account for preferences

Impact of chemotherapy stage on chemosensory perception and the food choices of cancer patients

The prevalence of olfactory deficits and their effects on eating behavior from childhood to old age: A large-scale study in the French population

Perceptual dimensions of tactile textures

Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior

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