Géraldine Coppin
Géraldine Coppin
Professor in Psychology at UniDistance Suisse & Member of the Swiss Center for Affective Sciences
Verified email at - Homepage
Cited by
Cited by
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
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
Working memory and reward association learning impairments in obesity
G Coppin, S Nolan-Poupart, M Jones-Gotman, DM Small
Neuropsychologia 65, 146-155, 2014
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
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
Theoretical approaches to emotion and its measurement
G Coppin, D Sander
Emotion measurement, 3-37, 2021
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
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
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
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
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
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
Théories et concepts contemporains en psychologie de l'émotion
G Coppin, D Sander
Systèmes d'interaction émotionnelle, 25-56, 2010
The anterior medial temporal lobes: Their role in food intake and body weight regulation
G Coppin
Physiology & behavior 167, 60-70, 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
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
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
Contemporary theories and concepts in the psychology of emotions
G Coppin, D Sander
Emotion‐Oriented Systems, 1-31, 2013
The flexibility of chemosensory preferences
G Coppin, D Sander
Neuroscience of Preference and Choice, 257-275, 2012
Odor and emotion
S Delplanque, G Coppin, D Sander
Springer handbook of odor, 101-102, 2017
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