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Article on a new priming technique with odors

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

Assistant-e pour le module "Savoir-faire et savoir devenir" du Bachelor en psychologie (25%) Chargé-e de cours pour le module Travail de bachelor (35%) Coordinateur-rice des stages (9%) Assistant-e pour le module de Psychologie différentielle et psychométrie du Bachelor en… The Hidden Power of Smells and Tastes on Our Behaviour