Nicolas Godinot
Biographic Data
| ID | 7351264 |
|---|---|
| NAME | Nicolas Godinot |
| GIVEN NAMES | Nicolas |
| FAMILY NAME | Godinot |
| SIGNATURE | GODINOT N |
| AFFILIATIONS | Nestlé (Switzerland) |
| VERIFIED | No |
| TOTAL WORKS | 8 |
| TOTAL CITATIONS | 4 |
| WORKS AS AUTHOR | 8 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 1997 |
| LATEST PUBLICATION YEAR | 2017 |
| H-INDEX | 1 |
Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task
Increasing portion sizes over the last 30 years are considered to be one of the factors underlying overconsumption. Past research on the drivers of portion selection for foods showed that larger portions are selected for foods delivering low expected satiation. However, the respective contribution of expected satiation vs. two other potential drivers of portion size selection, i.e. perceived healthfulness and expected tastiness, has never been ex…
Assessing consumers' consumption behaviours of single serve products
Eating slowly increases satiety and promotes memory of a larger portion size during the inter-meal interval
Are the effects of eating slowly on satiation and satiety anticipated in meal planning
Impact of expected and actual energy content on consumer food memory for a whole meal
Effects of product labelling on eating topography, satiation and satiety
Impact of expected and actual energy content on consumer food memory for a whole meal
Des représentations de l'espace olfactif
Representations of olfactory space : from receptors to perception. Non expert subjects have acquired the ability to describe precisely their visual or auditory perceptions but their description of smells are usually short. In some case they name the odour source (lemon) but they often limit their comments to the pleasant/unpleasant feelings evoked by their olfactory sensations. This makes difficult to obtain a good representation of the human per…
Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task
Increasing portion sizes over the last 30 years are considered to be one of the factors underlying overconsumption. Past research on the drivers of portion selection for foods showed that larger portions are selected for foods delivering low expected satiation. However, the respective contribution of expected satiation vs. two other potential drivers of portion size selection, i.e. perceived healthfulness and expected tastiness, has never been ex…
Des représentations de l'espace olfactif
Representations of olfactory space : from receptors to perception. Non expert subjects have acquired the ability to describe precisely their visual or auditory perceptions but their description of smells are usually short. In some case they name the odour source (lemon) but they often limit their comments to the pleasant/unpleasant feelings evoked by their olfactory sensations. This makes difficult to obtain a good representation of the human per…
Impact of expected and actual energy content on consumer food memory for a whole meal
Effects of product labelling on eating topography, satiation and satiety
Impact of expected and actual energy content on consumer food memory for a whole meal
Assessing consumers' consumption behaviours of single serve products
Eating slowly increases satiety and promotes memory of a larger portion size during the inter-meal interval
Are the effects of eating slowly on satiation and satiety anticipated in meal planning
Is portion size selection associated with expected satiation, perceived healthfulness or expected tastiness? A case study on pizza using a photograph-based computer task
Increasing portion sizes over the last 30 years are considered to be one of the factors underlying overconsumption. Past research on the drivers of portion selection for foods showed that larger portions are selected for foods delivering low expected satiation. However, the respective contribution of expected satiation vs. two other potential drivers of portion size selection, i.e. perceived healthfulness and expected tastiness, has never been ex…
Psychology (8 works) · Mathematics (6 works) · Food Science (5 works) · Consumer Attitudes and Food Labeling (4 works) · Meal (4 works) · Biology (3 works) · Portion size (3 works) · Biochemical Analysis and Sensing Techniques (2 works) · Chemistry (2 works) · Cognitive psychology (2 works)