| Increasing vegetable intakes: rationale and systematic review of published interventions KM Appleton, A Hemingway, L Saulais, C Dinnella, E Monteleone, ... European journal of nutrition 55, 869-896, 2016 | 274 | 2016 |
| Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting R Friis, LR Skov, A Olsen, KM Appleton, L Saulais, C Dinnella, H Hartwell, ... PloS one 12 (5), e0176028, 2017 | 120 | 2017 |
| The pursuit of ecological validity through contextual methodologies AG Plaza, J Delarue, L Saulais Food Quality and Preference 73, 226-247, 2019 | 57 | 2019 |
| Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in … KM Appleton, C Dinnella, S Spinelli, D Morizet, L Saulais, A Hemingway, ... Food Quality and Preference 75, 179-186, 2019 | 53 | 2019 |
| An isocaloric increase of eating episodes in the morning contributes to decrease energy intake at lunch in lean men X Allirot, L Saulais, K Seyssel, J Graeppi-Dulac, H Roth, A Charrié, J Drai, ... Physiology & behavior 110, 169-178, 2013 | 48 | 2013 |
| When are “Dish of the Day” nudges most effective to increase vegetable selection? L Saulais, C Massey, FJA Perez-Cueto, KM Appleton, C Dinnella, ... Food policy 85, 15-27, 2019 | 47 | 2019 |
| Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment S Bergeron, M Doyon, L Saulais, JA Labrecque Food Quality and Preference 73, 56-64, 2019 | 46 | 2019 |
| 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 KM Appleton, C Dinnella, S Spinelli, D Morizet, L Saulais, A Hemingway, ... Nutrients 9 (9), 923, 2017 | 46 | 2017 |
| What are we eating? Consumer information requirement within a workplace canteen S Price, G Viglia, H Hartwell, A Hemingway, C Chapleo, K Appleton, ... Food quality and preference 53, 39-46, 2016 | 42 | 2016 |
| Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’as a nudging strategy in 4 EU countries X Zhou, FJA Perez-Cueto, Q Dos Santos, WLP Bredie, MB Molla-Bauza, ... Food quality and preference 75, 260-272, 2019 | 41 | 2019 |
| Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents Q Dos Santos, FJA Perez-Cueto, VM Rodrigues, K Appleton, A Giboreau, ... European journal of nutrition 59, 231-247, 2020 | 31 | 2020 |
| Validation of a buffet meal design in an experimental restaurant X Allirot, L Saulais, E Disse, H Roth, C Cazal, M Laville Appetite 58 (3), 889-897, 2012 | 31 | 2012 |
| Consumer knowledge about dietary fats: another French paradox? L Saulais, M Doyon, B Ruffieux, H Kaiser British Food Journal 114 (1), 108-120, 2012 | 29 | 2012 |
| Effects of a breakfast spread out over time on the food intake at lunch and the hormonal responses in obese men X Allirot, K Seyssel, L Saulais, H Roth, A Charrié, J Drai, J Goudable, ... Physiology & behavior 127, 37-44, 2014 | 27 | 2014 |
| Integrating behavioral measurements in physiological approaches of satiety X Allirot, L Saulais, E Disse, JA Nazare, C Cazal, M Laville Food Quality and Preference 31, 181-189, 2014 | 25 | 2014 |
| A field experiment to design healthier foods: Consumer valuation of butter production processes L Saulais, B Ruffieux Food quality and preference 26 (2), 178-187, 2012 | 20 | 2012 |
| Food information presentation: consumer preferences when eating out J Bray, H Hartwell, S Price, G Viglia, G Kapuściński, K Appleton, L Saulais, ... British Food Journal 121 (8), 1744-1762, 2019 | 16 | 2019 |
| Principles of foodservice ethics: a general review A Sharma, PM Jolly, RM Chiles, RB DiPietro, A Jaykumar, H Kesa, ... International Journal of Contemporary Hospitality Management 34 (1), 135-158, 2022 | 15 | 2022 |
| Foodservice, health and nutrition: responsibility, strategies and perspectives L Saulais The routledge handbook of sustainable food and gastronomy, 253-266, 2015 | 15 | 2015 |
| A mobile phone app for the provision of personalized food-based information in an eating-out situation: Development and initial evaluation KM Appleton, J Bray, S Price, G Liebchen, N Jiang, I Mavridis, L Saulais, ... JMIR Formative Research 3 (4), e12966, 2019 | 14 | 2019 |
