Publications

Maëlle Moranges, Thomas Guyet (2026). Decoding student learning in medical education through UNESS platform interactions. EGC.
PDF Cite Poster
Maëlle Moranges, Thomas Guyet (2026). Amélioration de l’interprétabilité des explications de SHAP grâce à la découverte de sous-groupes. EXPLAIN AI workshop.
PDF Cite Slides
Maëlle Moranges, Arnaud Fournel, Marc Thévenet, Marc Plantevit, Moustafa Bensafi (2024). Using Exceptional Attributed Subgraph Mining to Explore Interindividual Variability in Odor Pleasantness Processing in the Piriform Cortex and Amygdala. Intelligent Computing.
PDF Cite DOI
Maëlle Moranges, Noha Ibrahim, Sihem Amer-Yahia, Olivier Palombi (2024). Decoding student learning in medical education through UNESS platform interactions.
Cite Poster
Maelle Moranges (2023). Variabilités émotionnelle et neurophysiologique dans la perception olfactive: étude par l’intelligence artificielle.
PDF Cite Slides
Maelle Moranges, Marc Plantevit, Moustafa Bensafi (2023). Peripheral Nervous System Responses to Food Stimuli: Analysis Using Data Science Approaches. Basic Protocols on Emotions, Senses, and Foods.
PDF Cite Code Dataset DOI
Maëlle Moranges, Marc Plantevit, Moustafa Bensafi (2022). Using subgroup discovery to relate odor pleasantness and intensity to peripheral nervous system reactions. IEEE Transactions on Affective Computing.
PDF Cite DOI
Camille Ferdenzi, Christophe Bousquet, Pierre-Emmanuel Aguera, Morgane Dantec, Christelle Daudé, Lesly Fornoni, Arnaud Fournel, Aurélien Kassan, Marylou Mantel, Maëlle Moranges, Others (2021). Recovery from COVID-19-related olfactory disorders and quality of life: insights from an observational online study. Chemical Senses.
PDF Cite DOI
M. Mantel, M. Moranges, J. Carro, A. Oeschlägel, T. Hummel, J-M. Roy, M. Bensafi (2021). Modeling the subjectivity of human olfaction and its variability.
Cite Poster
M Moranges, C Rouby, Marc Plantevit, M Bensafi (2021). Explicit and implicit measures of emotions: Data-science might help to account for data complexity and heterogeneity. Food Quality and Preference.
PDF Cite DOI