Elisabeth Guichard

Sensory methodologies and the taste of water

Eric Teillet, Pascal Schlich, Christine Urbano et al. · Food Quality and Preference · 2010 · 134 citations

Electronic Tongue, Cognitive Science, Water Quality +8

Interactions between β-lactoglobulin and flavour compounds

Elisabeth Guichard · Food Chemistry · 2000 · 126 citations

Carbohydrate-protein Interaction, Biochemistry

Potent Aroma Compounds of Two Red Wine Vinegars

Marielle Charles, Bertrand Martin, Christian Giniès et al. · Journal of Agricultural and Food Chemistry · 1999 · 111 citations

Assessment of Interactions between Hydrocolloids and Flavor Compounds by Sensory, Headspace, and Binding Methodologies

Corinne Yven, Elisabeth Guichard, Agnès Giboreau et al. · Journal of Agricultural and Food Chemistry · 1998 · 77 citations

Engineering, Flavoromics, Chemical Composition +17

Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions

Nicolas Decourcelle, Samuel Lubbers, Nadine Vallet et al. · International Dairy Journal · 2004 · 77 citations · Full text

Fat-free Stirred Yoghurt, Blended Aroma Compounds, Food Analysis +6