| Influence of package design on the dynamics of multisensory and emotional food experience HNJ Schifferstein, A Fenko, PMA Desmet, D Labbe, N Martin Food Quality and Preference 27 (1), 18-25, 2013 | 316 | 2013 |
| Temporal dominance of sensations and sensory profiling: A comparative study D Labbe, P Schlich, N Pineau, F Gilbert, N Martin Food Quality and Preference 20 (3), 216-221, 2009 | 239 | 2009 |
| Modulation of perceived taste by olfaction in familiar and unfamiliar beverages D Labbe, L Damevin, C Vaccher, C Morgenegg, N Martin Food Quality and Preference 17 (7-8), 582-589, 2006 | 150 | 2006 |
| Subthreshold olfactory stimulation can enhance sweetness D Labbe, A Rytz, C Morgenegg, S Ali, N Martin Chemical Senses 32 (3), 205-214, 2007 | 130 | 2007 |
| When machine tastes coffee: Instrumental approach to predict the sensory profile of espresso coffee C Lindinger, D Labbe, P Pollien, A Rytz, MA Juillerat, C Yeretzian, I Blank Analytical chemistry 80 (5), 1574-1581, 2008 | 123 | 2008 |
| Pleasantness, emotions and perceptions induced by coffee beverage experience depend on the consumption motivation (hedonic or utilitarian) D Labbe, A Ferrage, A Rytz, J Pace, N Martin Food quality and preference 44, 56-61, 2015 | 116 | 2015 |
| Training is a critical step to obtain reliable product profiles in a real food industry context D Labbe, A Rytz, A Hugi Food Quality and Preference 15 (4), 341-348, 2004 | 103 | 2004 |
| Food expected naturalness: Impact of visual, tactile and auditory packaging material properties and role of perceptual interactions D Labbe, N Pineau, N Martin Food Quality and Preference 27 (2), 170-178, 2013 | 82 | 2013 |
| Sensory determinants of refreshing D Labbe, F Gilbert, N Antille, N Martin Food Quality and Preference 20 (2), 100-109, 2009 | 72 | 2009 |
| Sensory basis of refreshing perception: Role of psychophysiological factors and food experience D Labbe, E Almiron-Roig, J Hudry, P Leathwood, HNJ Schifferstein, ... Physiology & Behavior 98 (1-2), 1-9, 2009 | 62 | 2009 |
| Consumer understanding, perception and interpretation of serving size information on food labels: a scoping review K Van der Horst, T Bucher, K Duncanson, B Murawski, D Labbe Nutrients 11 (9), 2189, 2019 | 49 | 2019 |
| Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee D Barron, N Pineau, W Matthey-Doret, S Ali, J Sudre, JC Germain, ... Food & function 3 (9), 923-930, 2012 | 40 | 2012 |
| Production of food products with enhanced in mouth and mental refreshment DP Labbe, TK Lim, M Puaud, JL Hudry US Patent App. 12/742,355, 2010 | 40 | 2010 |
| Bites ‘n’bits: Inferring eating behavior from contextual mobile data JI Biel, N Martin, D Labbe, D Gatica-Perez Proceedings of the ACM on Interactive, Mobile, Wearable and Ubiquitous …, 2018 | 38 | 2018 |
| Impact of novel olfactory stimuli at supra and subthreshold concentrations on the perceived sweetness of sucrose after associative learning D Labbe, N Martin Chemical senses 34 (8), 645-651, 2009 | 36 | 2009 |
| Impact of olfaction on taste, trigeminal, and texture perceptions D Labbe, F Gilbert, N Martin Chemosensory Perception 1, 217-226, 2008 | 36 | 2008 |
| Impact of crema on expected and actual espresso coffee experience D Labbe, J Sudre, V Dugas, B Folmer Food Research International 82, 53-58, 2016 | 33 | 2016 |
| Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task D Labbe, A Rytz, N Godinot, A Ferrage, N Martin Appetite 108, 311-316, 2017 | 31 | 2017 |
| Comparison of RATA, CATA, sorting and Napping® as rapid alternatives to sensory profiling in a food industry environment N Pineau, A Girardi, CL Gregorutti, L Fillion, D Labbe Food Research International 158, 111467, 2022 | 28 | 2022 |
| Impact of refreshing perception on mood, cognitive performance and brain oscillations: An exploratory study D Labbe, N Martin, J Le Coutre, J Hudry Food Quality and Preference 22 (1), 92-100, 2011 | 27 | 2011 |
