Published Papers
Appleton-Knapp, Sara and Antonia Mantonakis. (2009). "Implication of the Relationship between Retrieval Strength and Storage Strength in a Compartive Advertising Context," Advances in Consumer Research. (pp 85-90).
Mantonakis, Antonia, Pauline Rodero, Isabelle Lesschaeve, and Reid Hastie. (2009). “Order in Choice: Effects of Serial Position on Preferences,” Psychological Science, 20 (11), 1309-1312
Mantonakis, Antonia and Carolyn Yoon. (2009). "The Effects of Conceptual Priming on Stimulus-Based Choice," Advances in Consumer Research. (pp 77-102).
Lesschaeve, I. (2008). Wine consumer flavour preferences. In proceedings of the 1st Wine Active Compounds Symposium, pp 71-74. Chassagne D., University of Burgundy (ed.), OenoPluriMedia, Chaintre, France.
Mantonakis, Antonia, Bruce W. A. Whittlesea and Carolyn Yoon (2008). "Consumer Memory, Fluency, and Familiarity," in The Handbook of Consumer Psychology (eds. Haugtvedt, Herr, and Kardes), Lawrence Erlbaum Associates. (pp. 77-102).
Lesschaeve, I. (2007). Sensory evaluation of wine and commercial realities: review of current practices and perspectives. American Journal of Enology and Viticulture, 58:2, 252-258
Findlay C.; Castura J C.; Lesschaeve I. (2007). Feedback calibration: A training method for descriptive panels. Food Quality and Preference, Vol: 18, Issue:2, March, 2007, 321-328
Lesschaeve, I. (2006). The use of sensory descriptive analysis to gain a better understanding of consumer wine language. In proceedings of the 3rd International Wine Business & Marketing Research Conference. AWBR (Ed.). ENSAM Montpellier, France July6-8
Findlay C., Castura J., Schlich P., Lesschaeve I. (2006). Use of feedback calibration to reduce the training time for wine panels. Food Quality and Preference 17, 3-4, 266-276
Lesschaeve I. and Noble A.C. (2005). Polyphenols: factors influencing their sensory properties and their effect on food/beverage preference. American Journal of Clinical Nutrition, 81 (supplement) 330S-335S
Castura J., Findlay C., Lesschaeve I. (2005) Monitoring calibration of descriptive sensory panels using distance from target measurements. Food Quality and Preference. 16, 8, 682-690
