C
Christine Lange
Researcher at Centre national de la recherche scientifique
Publications - 25
Citations - 538
Christine Lange is an academic researcher from Centre national de la recherche scientifique. The author has contributed to research in topics: Willingness to pay & Serving size. The author has an hindex of 11, co-authored 25 publications receiving 399 citations. Previous affiliations of Christine Lange include Institut national de la recherche agronomique & University of Burgundy.
Papers
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Journal ArticleDOI
Maternal feeding practices during the first year and their impact on infants’ acceptance of complementary food
Christine Lange,Christine Lange,Christine Lange,Michel Visalli,Michel Visalli,Michel Visalli,S. Jacob,S. Jacob,S. Jacob,Claire Chabanet,Claire Chabanet,Claire Chabanet,Pascal Schlich,Pascal Schlich,Pascal Schlich,Sophie Nicklaus,Sophie Nicklaus,Sophie Nicklaus +17 more
TL;DR: New food acceptance was significantly correlated with the number of different foods offered in the first two months of weaning, particularly for fruits and vegetables, and the ease of introducing new foods into a child’s diet in the period between 4 and 15 months is highlighted.
Journal ArticleDOI
Creation of a food taste database using an in-home “taste” profile method
Christophe L. Martin,Christophe L. Martin,Christophe L. Martin,Michel Visalli,Michel Visalli,Michel Visalli,Christine Lange,Christine Lange,Christine Lange,Pascal Schlich,Pascal Schlich,Pascal Schlich,Sylvie Issanchou,Sylvie Issanchou,Sylvie Issanchou +14 more
TL;DR: In this paper, the authors created a food "taste" database using an innovative in-home profile method, which consisted in an intensive training in laboratory (55h, 5 months) immediately followed by an in- home measurements phase (8 months) during which 12 trained panelists had to evaluate the five tastes and fat sensation of the foods they typically consumed.
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The impact of sugar and fat reduction on perception and liking of biscuits
Coralie Biguzzi,Coralie Biguzzi,Coralie Biguzzi,Pascal Schlich,Pascal Schlich,Pascal Schlich,Christine Lange,Christine Lange,Christine Lange +8 more
TL;DR: In this paper, the authors investigated the impact of fat and sugar reduction on liking and perception of biscuits and found that it is more acceptable to reduce the fat than the sugar content in biscuits, at least when products are not perceived as being less sweet.
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Assessing the Effect of Information on the Reservation Price for Champagne: What are Consumers Actually Paying for?*
TL;DR: In this paper, two series of Vickrey auctions have been performed to assess the effect of packaging information (bottle and label) on the reservation prices of ordinary consumers for five brut non-vintage Champagnes.
Journal ArticleDOI
Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins
TL;DR: In this article, the authors studied consumers' preferences after a blind tasting, after a tasting in the presence of the packaging, and after the dissemination of two stages of information, and concluded that the impact of additional information depends on the information disseminated.