Christine Guyot-Declerck

Investigation of the β-Damascenone Level in Fresh and Aged Commercial Beers

Fabienne F. V. Chevance, Christine Guyot-Declerck, Jérôme Dupont et al. · Journal of Agricultural and Food Chemistry · 2002 · 90 citations

Aged Commercial Beers, Aging, β-Damascenone Level +7

Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia, and Lavandula angustifolia×latifolia honeys

Christine Guyot-Declerck, Sarah Renson, Amina Bouseta et al. · Food Chemistry · 2002 · 58 citations

Lavandula Angustifolia, Botany, Floral Quality +2

Influence of pH and ageing on beer organoleptic properties. A sensory analysis based on AEDA data

Christine Guyot-Declerck, Nancy François, Christian Ritter et al. · Food Quality and Preference · 2004 · 55 citations

Food Chemistry, Electronic Tongue, Sensory Analysis +7

Beer astringency assessed by time–intensity and quantitative descriptive analysis: Influence of pH and accelerated aging

Nancy François, Christine Guyot-Declerck, Bénédicte Hug et al. · Food Quality and Preference · 2005 · 51 citations

Food Chemistry, Shelf Life, Food Fermentation +7

Combinatorial Synthesis and Sensorial Properties of Mercapto Primary Alcohols and Analogues

Catherine Vermeulen, Christine Guyot-Declerck, Sonia Collin · Journal of Agricultural and Food Chemistry · 2003 · 48 citations