Culinary solutions to prevent or delay advanced malnutrition: Patients and chefs' contribution to the nutritional enrichment of standard recipes by Agnès Giboreau, Véronique Mourier, Clara Rousseau, Sidonie Lavergne, Damien Vansteene

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Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food by Angelica Lippi, Caterina Dinnella, Sara Spinelli, Agnès Giboreau, Véronique Mourier, Erminio Monteleone

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Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting. by Rasmus Friis, Laurits Rohden Skov, Annemarie Olsen, Katherine Marie Appleton, Laure Saulais, Caterina Dinnella, Heather Hartwell, Laurence Depezay, Erminio Monteleone, Agnès Giboreau, Federico J A Perez-Cueto

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Development and validation of a food-related quality of life questionnaire (CANUT-QVA) for cancer patients by Kenza Drareni, Catherine Mercier, Reisya Rizki Riantiningtyas, Anestis Dougkas, Benjamin Riche, Pascale Roux, Chantal Fingal, Hélène Labrosse, Fadila Farsi, David Dayde, Mélanie Roche, Julie Anne Nazare, Arnaud Fournel, Delphine Maucort-Boulch, Moustafa Bensafi, Véronique Mourier, Amandine Bruyas, Agnès Giboreau

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