Elisabeth Guichard

Sensory methodologies and the taste of water

Eric Teillet, Pascal Schlich, Christine Urbano et al. · Food Quality and Preference · 2010 · 139 citations

Agriculture, Food Science, Physiology +12

Interactions between β-lactoglobulin and flavour compounds

Elisabeth Guichard · Food Chemistry · 2000 · 127 citations

Agriculture, Biochemistry, Food Science +10

Potent Aroma Compounds of Two Red Wine Vinegars

Marielle Charles, Bertrand Martin, Christian Giniès et al. · Journal of Agricultural and Food Chemistry · 1999 · 112 citations

Agriculture, Enology, Food Science +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 · 78 citations · Full text

Agriculture, Chemical Engineering, Food Science +16

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

Agriculture, Biochemistry, Food Science +17