| Sequential unfolding of novelty and pleasantness appraisals of odors: evidence from facial electromyography and autonomic reactions. S Delplanque, D Grandjean, C Chrea, G Coppin, L Aymard, I Cayeux, ... Emotion 9 (3), 316, 2009 | 129 | 2009 |
| I’m no longer torn after choice: how explicit choices implicitly shape preferences of odors G Coppin, S Delplanque, I Cayeux, C Porcherot, D Sander Psychological science 21 (4), 489-493, 2010 | 111 | 2010 |
| Working memory and reward association learning impairments in obesity G Coppin, S Nolan-Poupart, M Jones-Gotman, DM Small Neuropsychologia 65, 146-155, 2014 | 104 | 2014 |
| Supra-additive effects of combining fat and carbohydrate on food reward AG DiFeliceantonio, G Coppin, L Rigoux, SE Thanarajah, A Dagher, ... Cell metabolism 28 (1), 33-44. e3, 2018 | 79 | 2018 |
| Perceiving the world through group-colored glasses: A perceptual model of intergroup relations YJ Xiao, G Coppin, JJ Van Bavel Psychological Inquiry 27 (4), 255-274, 2016 | 61 | 2016 |
| Generating value (s): Psychological value hierarchies reflect context-dependent sensitivity of the reward system T Brosch, G Coppin, KR Scherer, S Schwartz, D Sander Social Neuroscience 6 (2), 198-208, 2011 | 60 | 2011 |
| Theoretical approaches to emotion and its measurement G Coppin, D Sander Emotion measurement, 3-37, 2021 | 57 | 2021 |
| The importance of actions and the worth of an object: dissociable neural systems representing core value and economic value T Brosch, G Coppin, S Schwartz, D Sander Social Cognitive and Affective Neuroscience 7 (5), 497-505, 2012 | 40 | 2012 |
| Is comfort food really comforting? Mechanisms underlying stress-induced eating E Pool, S Delplanque, G Coppin, D Sander Food Research International 76, 207-215, 2015 | 39 | 2015 |
| Sensitivity of physiological emotional measures to odors depends on the product and the pleasantness ranges used AM Pichon, G Coppin, I Cayeux, C Porcherot, D Sander, S Delplanque Frontiers in psychology 6, 1821, 2015 | 28 | 2015 |
| The mere exposure effect depends on an odor’s initial pleasantness S Delplanque, G Coppin, L Bloesch, I Cayeux, D Sander Frontiers in psychology 6, 920, 2015 | 26 | 2015 |
| From groups to grits: Social identity shapes evaluations of food pleasantness LM Hackel, G Coppin, MJA Wohl, JJ Van Bavel Journal of Experimental Social Psychology 74, 270-280, 2018 | 25 | 2018 |
| The anterior medial temporal lobes: Their role in food intake and body weight regulation G Coppin Physiology & behavior 167, 60-70, 2016 | 24 | 2016 |
| Choice both affects and reflects preferences G Coppin, S Delplanque, C Bernard, S Cekic, C Porcherot, I Cayeux, ... Quarterly Journal of Experimental Psychology 67 (7), 1415-1427, 2014 | 24 | 2014 |
| When flexibility is stable: implicit long-term shaping of olfactory preferences G Coppin, S Delplanque, C Porcherot, I Cayeux, D Sander PloS one 7 (6), e37857, 2012 | 23 | 2012 |
| Théories et concepts contemporains en psychologie de l'émotion G Coppin, D Sander Systčmes d'interaction émotionnelle, 25-56, 2010 | 22 | 2010 |
| Positive relationship between odor identification and affective responses of negatively valenced odors L Martinec Nováková, D Plotěná, SC Roberts, J Havlíček Frontiers in psychology 6, 607, 2015 | 20 | 2015 |
| Swiss identity smells like chocolate: Social identity shapes olfactory judgments G Coppin, E Pool, S Delplanque, B Oud, C Margot, D Sander, ... Scientific reports 6 (1), 1-10, 2016 | 14 | 2016 |
| The flexibility of chemosensory preferences G Coppin, D Sander Neuroscience of Preference and Choice, 257-275, 2012 | 14 | 2012 |
| Odor and emotion S Delplanque, G Coppin, D Sander Springer handbook of odor, 101-102, 2017 | 13 | 2017 |
David SanderProfessor, University of Geneva, Director Swiss Center for Affective SciencesVerified email at unige.ch
