Bernard Guyot - Concepedia

Author

Bernard Guyot

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Also Known As

B Guyot, B. GUYOT, B. Guyot, Benjamin Guyot, Bernard Guyot, Bootsakon S. Guyot, Guiraud Guiraud, Joseph-Pierre, Guyot, Bernard

193

Publications

3.6K

Citations

H-Index

Concepts

All Affiliations

Centre de Coopération Internationale en Recherche Agronomique pour le Développement Université de Montpellier UMR QualiSud Instituto Tecnologico de Veracruz École Nationale Supérieure de Chimie de Montpellier

About

Bernard Guyot is an author at Centre de Coopération Internationale en Recherche Agronomique pour le Développement specializing in engineering, botany, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	12	12	1.1K
2	Medicine	8	8	425
3	Health Sciences	7	7	910
4	Humanities	1	1	11
5	Language Studies	1	1	26

Bernard Guyot

Publications

3.1K

Citations

H-Index

Page 1

	Year	Citations
Fruit thinning and shade improve bean characteristics and beverage quality of coffee (<i>Coffea arabica</i> L.) under optimal conditions Philippe Vaast, Benoît Bertrand, Jean-Jacques Perriot, Journal of the Science of Food and Agriculture Food ChemistryLight RegimesEngineeringBotanyDwarf Coffee	2005	373
Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions Chin‐Long Ky, J. Louarn, Stéphane Dussert, Food Chemistry BiologyBiodiversityBotanyTanninChlorogenic Acids	2001	359
Effects of slope exposure, altitude and yield on coffee quality in two altitude <i>terroirs</i> of Costa Rica, Orosi and Santa María de Dota Jacques Avelino, Bernardo Barboza, Juan Carlos Araya, Journal of the Science of Food and Agriculture Food ChemistryNutritionHigh AltitudeEnvironmental MonitoringEngineering	2005	197
Quality of Different Honduran Coffees in Relation to Several Environments F. Decazy, Jacques Avelino, Bernard Guyot, Journal of Food Science Cup QualityAgricultural EconomicsDifferent Honduran CoffeesFood QualityHonduran Coffee	2003	173
Microbiological and Biochemical Study of Coffee Fermentation Sylvie Avallone, Bernard Guyot, Jean‐Marc Brillouet, Current Microbiology Coffee FermentationFood FermentationBiochemical EngineeringMicrobial EcologyMicrobiology	2001	164
Impact of “ecological” post-harvest processing on coffee aroma: II. Roasted coffee Óscar González-Ríos, Mirna Leonor Suárez-Quiroz, Renaud Boulanger, Journal of Food Composition and Analysis EngineeringBioenergyCoffee AromaAgricultural EconomicsFood Quality	2006	137
Esterification of phenolic acids from green coffee with an immobilized lipase from Candida antarctica in solvent-free medium Bernard Guyot, B. Bosquette, M. Pina, Biotechnology Letters Food ChemistryGreen CoffeeEngineeringBiochemistryNatural Sciences	1997	132
Effects of shade on the development and sugar metabolism of coffee (Coffea arabica L.) fruits Clara Geromel, Lúcia Pires Ferreira, Fabrice Davrieux, Plant Physiology and Biochemistry Food ChemistryNutritionBotanySugar MetabolismMetabolism	2008	131
Impact of “ecological” post-harvest processing on the volatile fraction of coffee beans: I. Green coffee Óscar González-Ríos, Mirna Leonor Suárez-Quiroz, Renaud Boulanger, Journal of Food Composition and Analysis Green CoffeeCoffee BeansEngineeringEnvironmental EngineeringFood Quality	2007	129
Impact of the Coffea canephora gene introgression on beverage quality of C. arabica Benoît Bertrand, Bernard Guyot, François Anthony, Theoretical and Applied Genetics Food FermentationBotanyBeverage IndustryMicrobiologyC. Arabica	2003	126

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