Julien Delarue

Associate Professor

University of California, Davis

United States

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About

Julien Delarue is an Associate Professor at the University of California Davis, USA. His research focuses on consumer perception in food and beverage contexts, particularly examining sensory factors influencing preferences and perception of various products. Recent articles explore themes such as sports performance nutrition, sensory-led reformulation of food items, and the impact of contextual factors on consumer choices.

Articles (15)

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2025

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2025

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2024

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2020

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2020

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2020

Collaborators (2)

Laure Saulais

Full Professor

Laval University

CANADA

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Anne Saint-Eve

assistant professor

AgroParisTech

FRANCE

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Julien Delarue

Research Interests

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Articles (15)

Exploring the effect of familiarity on sports performance food perception in various simulated consumption contexts

Liking and sensory determinants of perceived naturalness and healthiness. A study on pizzas with young adults in a natural eating environment

Milking the label: The impact of category labels on consumer liking and category fit of non-dairy milks

Understanding perceptions of unfamiliar drinks using natural language in simulated drinking contexts

Do consumer perceptions of a product category relate to their sensory properties? A case study on energy bars with consumers of high and low familiarity

Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies

Do humans categorize hierarchically? The case of sugar perception in milk and milk alternatives

What really matters when dining out? Insights into the role of context from a qualitative study with French consumers

Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context

Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization

“How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies

Fostering infant food texture acceptance: A pilot intervention promoting food texture introduction between 8 and 15 months

Block protocol for conventional profiling to sensory characterize plant protein isolates

How do pastry and culinary chefs design sensory complexity?

Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne's theory apply to desserts?

Collaborators (2)

Laure Saulais

Anne Saint-Eve

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