E. Guichard - Concepedia

Author

E. Guichard

Institut Agro Dijon

Also Known As

E. A. Guichard, E. GUICHARD, E. Guichard, Elisabeth Guichard, Guichard Elisabeth, Guichard, E., Guichard, Elisabeth

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Institut Agro Dijon Université de Bourgogne Centre des Sciences du Goût et de l'Alimentation

About

E. Guichard is an author at Institut Agro Dijon specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	830
2	Social Sciences	2	2	592
3	Engineering	1	1	18
4	Medicine	1	1	20
5	Natural Sciences	1	1	18

E. Guichard

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Interactions between flavor compounds and food ingredients and their influence on flavor perception E. Guichard Food Reviews International NutritionFlavoromicsFood AnalysisFood BiophysicsGlycobiology	2002	492
Solid Phase Microextraction (SPME) of Orange Juice Flavor: Odor Representativeness by Direct Gas Chromatography Olfactometry (D-GC-O) Barbara Rega, Nicole Fournier, E. Guichard Journal of Agricultural and Food Chemistry	2003	132
A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms Carole Tournier, Claire Sulmont‐Rossé, Etienne Sémon, International Dairy Journal Cognitive ScienceSensory Science (Food Sensory Science)CognitionTaste PerceptionFood Texture	2009	100
Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam E. Guichard, Sylvie Issanchou, A. DESCOURVIERES, Journal of Food Science Food ChemistryStrawberry JamHealth SciencesFlavoromicsFood Analysis	1991	81
Optimal Conditions for the Formation of Sotolon from .alpha.-Ketobutyric Acid in the French "Vin Jaune" E. Guichard, Pascal Schlich, C. Charpentier Journal of Agricultural and Food Chemistry	1995	74
Flavor Release from Salad Dressings: Sensory and Physicochemical Approaches in Relation with the Structure Marielle Charles, Valerie Rosselin, Laurence Beck, Journal of Agricultural and Food Chemistry	2000	64
Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties E. Guichard, M. Souty European Food Research and Technology Food ChemistryRelative QuantitiesBotanyAroma CompoundsFood Analysis	1988	57
Influence of Packaging on the Aroma Stability of Strawberry Syrup during Shelf Life Violette Ducruet, Nicole Fournier, P. Saillard, Journal of Agricultural and Food Chemistry	2001	47
Stereoisomers of ß-Methyl-γ-Octalactone. I. Quantification in Brandies as a Function of Wood Origin and Treatment of the Barrels E. Guichard, Nicole Fournier, G. Masson, American Journal of Enology and Viticulture Oak LactoneI. QuantificationDifferent BrandiesWood OriginWood Quality	1995	44
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters E. Guichard, M. Repoux, El Mostafa Qannari, Food & Function NutritionElectronic TongueSalivary CompositionModel CheesesFood Analysis	2016	36

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