Tools assessing the quality of the food supplied in short- and long-term healthcare facilities in developed countries: A systematic review Measurement: Food, 2023/02. Pascale Bélanger, Marie-Pascale Brisson, Amélie Lachance, Mylène Turcotte, Laure Saulais, Anne-Sophie Morisset, Marie-Eve Labonte. DOI 10.1016/j.meafoo.2022.100070

Hedonic response sensitivity to variations in the evaluation task and culinary preparation in a natural consumption context. Frontiers in nutrition, 2022/10. Galiñanes Plaza A, Saulais L, Delarue J. DOI 10.3389/fnut.2022.1008577

What really matters when dining out? Insights into the role of context from a qualitative study with French consumers International Journal of Gastronomy and Food Science, 2022/06. A. Galiñanes Plaza, L. Saulais, J. Delarue. DOI 10.1016/j.ijgfs.2022.100537

Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects Nutrition Bulletin., 2020/12. Hartwell H, Bray J, Lavrushkina N, Rodrigues V, Saulais L, Giboreau A, Perez‐Cueto FJA, Monteleone E, Depezay L, Appleton KM. DOI 10.1111/nbu.12464

Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents European Journal of Nutrition, 2020. dos Santos, Q., Perez-Cueto, F.J.A., Rodrigues, V.M., Appleton, K., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C., Brugarolas, M., Hartwell, H.. DOI 10.1007/s00394-019-01903-y

Liking And Consumption Of Vegetables With More Appealing And Less Appealing Sensory Properties: Associations With Attitudes, Food Neophobia And Food Choice Motivations In European Adolescents Food Quality and Preference, 2019/02. Km Appleton, C Dinnella, S Spinelli, D Morizet, L Saulais, A Hemingway, E Monteleone, L Depezay, Fja Perez-Cueto, H Hartwell. DOI 10.1016/j.foodqual.2019.02.007

French workers’ lunch break: Choice environment and eating behaviors of white-collar and blue-collar workers,La pause déjeuner des salariés en France: environnement de choix et comportements des cadres et des ouvriers Cahiers de Nutrition et de Dietetique, 2019. Massey, C., Saulais, L.. DOI 10.1016/j.cnd.2019.03.005

Studying natural meals: What are the benefits of the living lab approach? Context: The Effects of Environment on Product Design and Evaluation, 2019. Dougkas, A., Saulais, L., Giboreau, A.. DOI 10.1016/B978-0-12-814495-4.00012-X

The pursuit of ecological validity through contextual methodologies Food Quality and Preference, 2018/11. A. Galiñanes Plaza, J. Delarue, L. Saulais. DOI 10.1016/j.foodqual.2018.11.004

Sensory analysis and observational study in an experimental restaurant: Pilot study International Journal of Gastronomy and Food Science, 2018/10. C. Iborra-Bernad, L. Saulais, E. Petit, A. Giboreau. DOI 10.1016/j.ijgfs.2018.05.004

Liking for and consumption of vegetables in European adolescents: Healthy eating, liking, food neophobia and food choice motives Proceedings of the Nutrition Society, 2018. K.M. Appleton, C. Dinnella, S. Spinelli, D. Morizet, L. Saulais, A. Hemingway, E. Monteleone, L. Depezay, FJA Perez-Cueto, H. Hartwell. DOI 10.1017/s0029665118000927

Do Consumers Value Welfare and Environmental Attributes in Egg Production Similarly in Fresh Eggs and Prepared Meals? Animals, 2023/01/17. Maurice Doyon, Stéphane Bergeron, Laure Saulais, Marie-Ève Labonté, Véronique Provencher. DOI 10.3390/ani13030324

Contextual Considerations in Experimental Food Research and Policy Handbook of Eating and Drinking, 2020. DOI 10.1007/978-3-319-75388-1_79-1

Contextual Considerations in Experimental Food Research and Policy Handbook of Eating and Drinking: Interdisciplinary Perspectives, 2020. Saulais, L., Galiñanes-Plaza, A.. DOI 10.1007/978-3-030-14504-0_79

Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries Food quality and preference., 2019/07. Zhou X, Perez-Cueto FJA, Dos Santos Q, Bredie WLP, Molla-Bauza MB, Rodrigues VM, Buch-Andersen T, Appleton KM, Hemingway A, Giboreau A, Saulais L, Hartwell H.

Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation Food Quality and Preference, 2019. Galiñanes Plaza, A., Saulais, L., Blumenthal, D., Delarue, J.. DOI 10.1016/j.foodqual.2019.103738

Food information presentation: consumer preferences when eating out British Food Journal, 2019. Bray, J., Hartwell, H., Price, S., Viglia, G., Kapuściński, G., Appleton, K., Saulais, L., Perez-Cueto, F.J.A., Mavridis, I.. DOI 10.1108/BFJ-09-2018-0605

Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries Food Quality and Preference, 2019. Zhou, X., Perez-Cueto, F.J.A., Dos Santos, Q., Bredie, W.L.P., Molla-Bauza, M.B., Rodrigues, V.M., Buch-Andersen, T., Appleton, K.M., Hemingway, A., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C., Hartwell, H.. DOI 10.1016/j.foodqual.2018.12.003

A Mobile Phone App for the Provision of Personalized Food-Based Information in an Eating-Out Situation: Development and Initial Evaluation (Preprint) 2018/11/28. Katherine Marie Appleton, Jeff Bray, Sarah Price, Gernot Liebchen, Nan Jiang, Ioannis Mavridis, Laure Saulais, Agnès Giboreau, Federico J A Perez-Cueto, Rebecca Coolen, Manfred Ronge, Heather Hartwell. DOI 10.2196/preprints.12966

Natural and healthy? Consumers knowledge, understanding and preferences regarding naturalness and healthiness of processed foods International Journal of Gastronomy and Food Science, 2023/03. Laure Saulais, Ronan Corcuff, Elodie Boonefaes. DOI 10.1016/j.ijgfs.2023.100662

Vers une stratégie d’évaluation de la qualité de l’offre alimentaire dans les établissements de santé du Québec : sélection d’outils existants et retours d’utilisateurs potentiels Cahiers de Nutrition et de Diététique, 2023/03. Justine Chouinard, Mylène Turcotte, Stéphanie Harrison, Jeanne Loignon, Anne-Sophie Morisset, Laure Saulais, Marie-Ève Labonté. DOI 10.1016/j.cnd.2023.02.001

Principles of foodservice ethics International journal of contemporary hospitality management, 2022. Sharma, Amit, Jolly, Phillip M., Chiles, Robert Magneson, DiPietro, Robin B., Jaykumar, Angeline, Kesa, Hema, Monteiro, Heather, Roberts, Kevin, Saulais, Laure. DOI 10.1108/IJCHM-12-2020-1486

Sandwich or long lunch? Lack of time and attendance of food outlets by French workers International Journal of Workplace Health Management, 2021/02/25. Camille Massey, Damien Brémaud, Laure Saulais. DOI 10.1108/IJWHM-05-2020-0084

A Mobile Phone App for the Provision of Personalized Food-Based Information in an Eating-Out Situation: Development and Initial Evaluation JMIR Formative Research, 2019/11/04. Katherine Marie Appleton, Jeff Bray, Sarah Price, Gernot Liebchen, Nan Jiang, Ioannis Mavridis, Laure Saulais, Agnès Giboreau, Federico J A Perez-Cueto, Rebecca Coolen, Manfred Ronge, Heather Hartwell. DOI 10.2196/12966

Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment Food Quality and Preference, 2019/04. Stéphane Bergeron, Maurice Doyon, Laure Saulais, JoAnne Labrecque. DOI 10.1016/j.foodqual.2018.12.001

Studying natural meals: What are the benefits of the living lab approach? Context, 2019. DOI 10.1016/b978-0-12-814495-4.00012-x

When are “Dish of the Day” nudges most effective to increase vegetable selection? Food Policy, 2019. Saulais, L., Massey, C., Perez-Cueto, F.J.A., Appleton, K.M., Dinnella, C., Monteleone, E., Depezay, L., Hartwell, H., Giboreau, A.. DOI 10.1016/j.foodpol.2019.04.003

Promotion of novel plant-based dishes among older person using the “dish of the day” as a nudging strategy in 4 EU countries Appetite, 2018/11. Xiao Zhou, Quenia Dos Santos, Wender L.P. Bredie, Tine Buch-Andersen, Heather Hartwell, Katherine M. Appleton, Agnès Giboreau, Laure Saulais, Erminio Monteleone, Caterine Dinnella, Margarita Brugarolas Molla-Bauza, Federico J.A. Perez-Cueto. DOI 10.1016/j.appet.2018.05.255