Géraldine Coppin

Géraldine Coppin and her colleagues wrote an article on a new priming technique to measure feelings elicited by odors. This article has been published in the journal Food Quality and Preference and can be read here: article link

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Le professeur Nicolas Bueno rejoint le comité de rédaction du Business and Human Rights Journal

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Portrait of Andrea Samson

Doppelter Erfolg für Psychologieprofessorin Andrea Samson

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