Olga Davidenko
Biographic Data
| ID | 6254281 |
|---|---|
| NAME | Olga Davidenko |
| GIVEN NAMES | Olga |
| FAMILY NAME | Davidenko |
| SIGNATURE | DAVIDENKO O |
| AFFILIATIONS | AgroParisTech |
| ORCID | 0000-0001-8782-7008 |
| VERIFIED | Yes |
| TOTAL WORKS | 18 |
| TOTAL CITATIONS | 15 |
| AUTHOR COUNT | 18 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2014 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 2 |
Projecting Morality
The article is dedicated to a close study of two kits of diapositives (slides) that were produced in 1983 and 1984 by Plakat, a Soviet state-owned publishing house, and were meant to be used as a visual aid within the infrastructure of political education, addressing a vast audience, including propagandists. The article combines close analysis of slides to reveal the particular visual and textual language of this sort of material, the affordances…
Protein valuation is positively associated with habitual intake of protein of animal origin in a sample of French adults
Nutritional quality of vegetarian offer in French university catering
Habitual meat consumption is positively associated with protein valuation in a sample of French adults
Social modeling of low and high density energy of starters and desserts
Social modeling of low and high density energy of starters and desserts
Social modeling in vegetarian food choices
Social modeling of vegetarian food choices
Social modeling of food choices in real life conditions concerns specific food categories
Social modeling of food choices in real life conditions concerns specific food categories
Social modeling of food choices in real life conditions concerns specific food categories
et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés
Self-declared attitudes and beliefs regarding protein sources are a good prediction of the degree of transition to a low-meat diet in France
Variation in food preferences elicited by low-protein status in humans
Expected satiation is correlated with amplitude of intake but does not fit well with actual consumption of desserts
Expected satiation alone does not predict actual intake of desserts
Causal inference of the factors leading individuals to choose protein rich foods using directed acyclic graphical models
Assimilation and Contrast are on the same scale of food anticipated-experienced pleasure divergence
Two effects of sensory anticipation, assimilation and contrast, are on the same scale of anticipated-experienced pleasure divergence
Two effects of sensory anticipation, assimilation and contrast, are on the same scale of anticipated-experienced pleasure divergence
Assimilation and Contrast are on the same scale of food anticipated-experienced pleasure divergence
Variation in food preferences elicited by low-protein status in humans
Expected satiation is correlated with amplitude of intake but does not fit well with actual consumption of desserts
Expected satiation alone does not predict actual intake of desserts
Causal inference of the factors leading individuals to choose protein rich foods using directed acyclic graphical models
Self-declared attitudes and beliefs regarding protein sources are a good prediction of the degree of transition to a low-meat diet in France
Social modeling of vegetarian food choices
Social modeling of food choices in real life conditions concerns specific food categories
Social modeling of food choices in real life conditions concerns specific food categories
Social modeling of food choices in real life conditions concerns specific food categories
et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés
Social modeling of low and high density energy of starters and desserts
Social modeling of low and high density energy of starters and desserts
Social modeling in vegetarian food choices
Habitual meat consumption is positively associated with protein valuation in a sample of French adults
Nutritional quality of vegetarian offer in French university catering
Projecting Morality
The article is dedicated to a close study of two kits of diapositives (slides) that were produced in 1983 and 1984 by Plakat, a Soviet state-owned publishing house, and were meant to be used as a visual aid within the infrastructure of political education, addressing a vast audience, including propagandists. The article combines close analysis of slides to reveal the particular visual and textual language of this sort of material, the affordances…
Protein valuation is positively associated with habitual intake of protein of animal origin in a sample of French adults
Psychology (16 works) · Food Waste Reduction and Sustainability (7 works) · Medicine (7 works) · Biology (6 works) · Consumer Attitudes and Food Labeling (5 works) · Food Science (5 works) · Sensory Analysis and Statistical Methods (5 works) · Agriculture Sustainability and Environmental Impact (4 works) · Chemistry (4 works) · Food choice (4 works)