Most cited papers from Institut Paul Bocuse

Institut Paul Bocuse

What are the most cited papers from Institut Paul Bocuse?

The most cited paper from Institut Paul Bocuse is "Cytoreductive Surgery With or Without Hyperthermic Intraperitoneal Chemotherapy for Gastric Cancer With Peritoneal Metastases (CYTO-CHIP study): A Propensity Score Analysis" (Pierre‐Emmanuel Bonnot et al., 2019), with 414 citations. Next come "Increasing vegetable intakes: rationale and systematic review of published interventions" (302) and "Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior" (279).

Published TypeFieldAccessCitations

Showing 50 of 60 papers. Every paper with more than 33 citations is listed.

Most cited papers, sortable by citations and release date
#	Paper
1	Cytoreductive Surgery With or Without Hyperthermic Intraperitoneal Chemotherapy for Gastric Cancer With Peritoneal Metastases (CYTO-CHIP study): A Propensity Score Analysis Pierre‐Emmanuel Bonnot et al. · Journal of Clinical Oncology	14 May 2019	414
2	Increasing vegetable intakes: rationale and systematic review of published interventions Katherine Marie Appleton, Ann Hemingway, Laure Saulais et al. · European Journal of Nutrition ReviewOpen access	11 Jan 2016	302
3	Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior Jérémie Lafraire, Camille Rioux, Agnès Giboreau et al. · Appetite Open access	21 Sep 2015	279
4	Employees’ challenge-hindrance appraisals toward STARA awareness and competitive productivity: a micro-level case Li Ding · International Journal of Contemporary Hospitality Management	7 Jul 2021	175
5	Companies, Meet Ethical Consumers: Strategic CSR Management to Impact Consumer Choice Henri Kuokkanen, William Sun · Journal of Business Ethics Open access	21 Mar 2019	174
6	Development of food literacy in children and adolescents: implications for the design of strategies to promote healthier and more sustainable diets Gastón Ares, Sofia De Rosso, Carina Mueller et al. · Nutrition Reviews Open access	24 May 2023	167
7	Travel inspiration in tourist decision making Fengwei Dai, Dan Wang, Ksenia A. Kirillova · Tourism Management	27 Dec 2021	167
8	Fn-type Chicory Inulin Hydrolysate Has a Prebiotic Effect in Humans Evelyne Menne, Nicolas Guggenbuhl, Marcel B. Roberfroid · Journal of Nutrition Open access	May 2000	165
9	Nutrition as a Key Modifiable Factor for Periodontitis and Main Chronic Diseases Prescilla Martinon, Laurie Fraticelli, Agnès Giboreau et al. · Journal of Clinical Medicine Open access	7 Jan 2021	163
10	A step-by-step introduction to vegetables at the beginning of complementary feeding. The effects of early and repeated exposure Marion M. Hetherington, Camille Schwartz, Jérôme Madrelle et al. · Appetite Open access	18 Oct 2014	151
11	What Is Commensality? A Critical Discussion of an Expanding Research Field Håkan Jönsson, Maxime Michaud, Nicklas Neuman · International Journal of Environmental Research and Public Health Open access	9 Jun 2021	138
12	Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting Rasmus von Huth Friis, Laurits Rohden Skov, Annemarie Olsen et al. · PLoS ONE Open access	31 May 2017	105
13	A critical review of the role of milk and other dairy products in the development of obesity in children and adolescents Anestis Dougkas, Suzanne Barr, Sheela Reddy et al. · Nutrition Research Reviews Open access	27 Nov 2018	93
14	Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting Betina Piqueras‐Fiszman, Agnès Giboreau, Charles J. Spence · Flavour Open access	23 Aug 2013	92
15	Cities and tourism, a love and hate story; towards a conceptual framework for urban overtourism management Frédéric Bouchon, Marion Rauscher · International Journal of Tourism Cities	8 Oct 2019	91
16	From sensory marketing to sensory design: How to drive formulation using consumers’ input? C. Raz, Donella A Piper, R. Haller et al. · Food Quality and Preference	17 Apr 2008	91
17	COVID-19 impacts, coping strategies, and management reflection: A lodging industry case Kaleb Smart, Emily Ma, Hailin Qu et al. · International Journal of Hospitality Management Open access	13 Jan 2021	84
18	Composing with Cross-modal Correspondences: Music and Odors in Concert Anne-Sylvie Crisinel, Caroline Jacquier, Ophelia D. Deroy et al. · Chemosensory Perception	31 Jan 2013	83
19	The Promotion of Eating Behaviour Change through Digital Interventions Yang Chen, Federico J.A. Pérez-Cueto, Agnès Giboreau et al. · International Journal of Environmental Research and Public Health Open access	15 Oct 2020	82
20	The pursuit of ecological validity through contextual methodologies Adriana Galiñanes Plaza, Julien J.-Y. Delarue, Laure Saulais · Food Quality and Preference Open access	3 Nov 2018	82
21	A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People Xiao Zhou, Federico J.A. Pérez-Cueto, Quenia dos Santos et al. · Nutrients ReviewOpen access	26 Jan 2018	79
22	Improved meal presentation increases food intake and decreases readmission rate in hospitalized patients Daniela Abigail Navarro, Mona Boaz, Ilan Krause et al. · Clinical Nutrition	21 Oct 2015	78
23	Prospective study of microscopic lymph node involvement of the hepatic pedicle during curative hepatectomy for colorectal metastases D. Élias, Jean Saric, D Jaeck et al. · British journal of surgery	Jul 1996	78
24	Generation Z domestic food tourists’ experienced restaurant innovativeness toward destination cognitive food image and revisit intention Li Ding, Caifen Jiang, Hailin Qu · International Journal of Contemporary Hospitality Management	2 Jun 2022	74
25	From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer Anastasia Eschevins, Agnès Giboreau, Pierre‐André Julien et al. · International Journal of Gastronomy and Food Science Open access	14 Feb 2019	73
26	Relationship between food behavior and taste and smell alterations in cancer patients undergoing chemotherapy: A structured review Kenza Drareni, Anestis Dougkas, Agnès Giboreau et al. · Seminars in Oncology Open access	Apr 2019	72
27	Odor Perception in Children with Autism Spectrum Disorder and its Relationship to Food Neophobia Anne-Claude Luisier, Geneviève Petitpierre, Camille Ferdenzi et al. · Frontiers in Psychology Open access	Dec 2015	71
28	Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view Nicoletta Antonella Miele, Erliza K. Cabisidan, Adriana Galiñanes Plaza et al. · Trends in Food Science & Technology	28 Apr 2017	70
29	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 Katherine Marie Appleton, Caterina Dinnella, Sara Spinelli et al. · Food Quality and Preference Open access	18 Feb 2019	64
30	The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals Anestis Dougkas, Marine Vannereux, Agnès Giboreau · Nutrients Open access	Dec 2019	63
31	Food rejection and the development of food categorization in young children Camille Rioux, Delphine Picard, Jérémie Lafraire · Cognitive Development Open access	Oct 2016	62
32	When are “Dish of the Day” nudges most effective to increase vegetable selection? Laure Saulais, Camille Massey, Federico J.A. Pérez-Cueto et al. · Food Policy Open access	8 Apr 2019	60
33	Visual exposure and categorization performance positively influence 3- to 6-year-old children's willingness to taste unfamiliar vegetables Camille Rioux, Jérémie Lafraire, Delphine Picard · Appetite	31 Aug 2017	60
34	Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents Caterina Dinnella, David Morizet, Camilla Masi et al. · Appetite Open access	24 Aug 2016	60
35	Bringing down barriers to children’s healthy eating: a critical review of opportunities, within a complex food system Paula Varela, Sofia De Rosso, Andreia Ferreira Moura et al. · Nutrition Research Reviews Open access	25 Sep 2023	58
36	Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment Stéphane Bergeron, Maurice Doyon, Laure Saulais et al. · Food Quality and Preference	6 Dec 2018	58
37	Complementary feeding and “donner les bases du goût” (providing the foundation of taste). A qualitative approach to understand weaning practices, attitudes and experiences by French mothers Camille Schwartz, Jérôme Madrelle, C.M.J.L. Vereijken et al. · Appetite	14 Sep 2013	57
38	Measurement of self-reported affective feelings when an aperitif is consumed in an ecological setting Christelle Porcherot, Estelle Petit, Agnès Giboreau et al. · Food Quality and Preference	Aug 2014	55
39	A review of aesthetics research in tourism Ksenia A. Kirillova · Annals of Tourism Research	23 Mar 2023	54
40	Chemotherapy-induced taste and smell changes influence food perception in cancer patients Kenza Drareni, Moustafa Bensafi, Agnès Giboreau et al. · Supportive Care in Cancer	Sep 2020	54
41	Consumption of a High Quantity and a Wide Variety of Vegetables Are Predicted by Different Food Choice Motives in Older Adults from France, Italy and the UK Katherine Marie Appleton, Caterina Dinnella, Sara Spinelli et al. · Nutrients Open access	23 Aug 2017	54
42	Prognosis of poorly cohesive gastric cancer after complete cytoreductive surgery with or without hyperthermic intraperitoneal chemotherapy (CYTO-CHIP study) Pierre‐Emmanuel Bonnot et al. · British journal of surgery	8 Sep 2021	50
43	Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries Xiao Zhou, Federico J.A. Pérez-Cueto, Quenia dos Santos et al. · Food Quality and Preference Open access	5 Dec 2018	50
44	The Child Food Rejection Scale: Development and validation of a new scale to assess food neophobia and pickiness among 2- to 7-year-old French children Camille Rioux, Jérémie Lafraire, Delphine Picard · European Review of Applied Psychology Open access	24 Feb 2017	45
45	Travel and life: A developmental perspective on tourism consumption over the life course Xiaoxiao Fu, Ksenia A. Kirillova, Xinran You Lehto · Tourism Management Open access	15 Oct 2021	43
46	The role of aromatic similarity in food and beverage pairing Anastasia Eschevins, Agnès Giboreau, Thomas Allard et al. · Food Quality and Preference	15 Dec 2017	42
47	Does the research done by the institutional investors affect the cost of equity capital? Fateh Saci, Sajjad M. Jasimuddin · Finance research letters	2 Nov 2020	41
48	How do pastry and culinary chefs design sensory complexity? Julie Palczak, Agnès Giboreau, Michel Rogeaux et al. · International Journal of Gastronomy and Food Science	22 Nov 2019	40
49	Effect of labeling on new vegetable dish acceptance in preadolescent children David Morizet, Laurence Depezay, Pierre Combris et al. · Appetite	Jun 2012	40
50	Learning in family travel: what, how, and from whom? Wei Wu, Ksenia A. Kirillova, Xinran You Lehto · Journal of Travel & Tourism Marketing	2 Jan 2021	39

Citations are OpenAlex's own counts, from its 2026-09-23 snapshot, so the ranking can differ from Google Scholar or Web of Science. A paper is listed for an institution when any of its authors gave it as an affiliation; retracted papers and papers whose citation count cannot be traced to citing works are left out, and a preprint and the article it became are shown once. Release dates are OpenAlex's: where a source gave only a month or a year, that is what is shown. How the lists are chosen.