E. Guichard

1.4k total citations
20 papers, 1.0k citations indexed

About

E. Guichard is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, E. Guichard has authored 20 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 5 papers in Nutrition and Dietetics and 5 papers in Plant Science. Recurrent topics in E. Guichard's work include Fermentation and Sensory Analysis (8 papers), Sensory Analysis and Statistical Methods (7 papers) and Meat and Animal Product Quality (4 papers). E. Guichard is often cited by papers focused on Fermentation and Sensory Analysis (8 papers), Sensory Analysis and Statistical Methods (7 papers) and Meat and Animal Product Quality (4 papers). E. Guichard collaborates with scholars based in France, Morocco and Spain. E. Guichard's co-authors include Nicole Fournier, Barbara Rega, Sylvie Issanchou, M. Souty, Etienne Sémon, P. X. Étiévant, C. Charpentier, Pascal Schlich, Thanh Tung Pham and Claire Sulmont‐Rossé and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Scientific Reports and Journal of Food Science.

In The Last Decade

E. Guichard

20 papers receiving 950 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
E. Guichard France 14 693 297 214 189 174 20 1.0k
Elisabeth Guichard France 21 867 1.3× 495 1.7× 245 1.1× 169 0.9× 242 1.4× 30 1.2k
Monika Christlbauer Germany 6 560 0.8× 161 0.5× 167 0.8× 158 0.8× 164 0.9× 6 781
Deborah D. Roberts Switzerland 12 560 0.8× 225 0.8× 165 0.8× 107 0.6× 231 1.3× 18 860
Samuel Lubbers France 17 722 1.0× 231 0.8× 161 0.8× 311 1.6× 79 0.5× 29 872
Frank Ullrich Germany 6 381 0.5× 118 0.4× 119 0.6× 118 0.6× 227 1.3× 8 612
Tingting Zou China 18 352 0.5× 278 0.9× 308 1.4× 125 0.7× 229 1.3× 33 914
Andreas Ott Switzerland 8 533 0.8× 196 0.7× 219 1.0× 57 0.3× 201 1.2× 8 735
Isabelle Andriot France 18 487 0.7× 332 1.1× 183 0.9× 54 0.3× 137 0.8× 30 767
Henryk Daun United States 14 295 0.4× 268 0.9× 326 1.5× 103 0.5× 151 0.9× 31 865
Ni Yang United Kingdom 15 390 0.6× 214 0.7× 93 0.4× 164 0.9× 156 0.9× 41 853

Countries citing papers authored by E. Guichard

Since Specialization
Citations

This map shows the geographic impact of E. Guichard's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by E. Guichard with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites E. Guichard more than expected).

Fields of papers citing papers by E. Guichard

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by E. Guichard. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by E. Guichard. The network helps show where E. Guichard may publish in the future.

Co-authorship network of co-authors of E. Guichard

This figure shows the co-authorship network connecting the top 25 collaborators of E. Guichard. A scholar is included among the top collaborators of E. Guichard based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with E. Guichard. E. Guichard is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Arvisenet, Gaëlle, Jordi Ballester, Charfedinne Ayed, et al.. (2018). Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines. Food Quality and Preference. 71. 172–180. 28 indexed citations
2.
Neyraud, Eric, Stéphanie Cabaret, Hélène Brignot, et al.. (2017). The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity. Scientific Reports. 7(1). 5969–5969. 24 indexed citations
3.
Guichard, E., M. Repoux, El Mostafa Qannari, Hélène Labouré, & Gilles Féron. (2016). Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters. Food & Function. 8(2). 615–628. 30 indexed citations
4.
Tournier, Carole, et al.. (2009). A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms. International Dairy Journal. 19(8). 450–458. 71 indexed citations
5.
Andriot, Isabelle, et al.. (2008). How Does Roasting Process Influence the Retention of Coffee Aroma Compounds by Lyophilized Coffee Extract?. Journal of Food Science. 73(3). S165–71. 10 indexed citations
6.
Guichard, E., et al.. (2007). Effect of Pulp Reduction and Pasteurization on the Release of Aroma Compounds in Industrial Orange Juice. Journal of Food Science. 72(8). S535–43. 16 indexed citations
7.
Vitrac, Olivier, et al.. (2007). Sorption of aroma compounds in PET and PVC during the storage of a strawberry syrup. Food Additives & Contaminants. 24(11). 1306–1317. 23 indexed citations
8.
Tromelin, Anne & E. Guichard. (2004). 2D‐ and 3D‐QSAR Models of Interaction between Flavor Compounds and beta‐Lactoglobulin Using Catalyst and Cerius2. QSAR & Combinatorial Science. 23(4). 214–233. 8 indexed citations
9.
Rega, Barbara & E. Guichard. (2004). The perception of freshly squeezed aroma in orange juice: physicochemical or cognitive role of pulp?. 1 indexed citations
10.
Guichard, E., Anne Tromelin, Barbara Rega, et al.. (2003). Physical and chemical interactions involved in several flavour compounds/food matrix systems.. HAL (Le Centre pour la Communication Scientifique Directe). 15–20. 1 indexed citations
11.
Rega, Barbara, Nicole Fournier, & E. Guichard. (2003). Solid Phase Microextraction (SPME) of Orange Juice Flavor:  Odor Representativeness by Direct Gas Chromatography Olfactometry (D-GC-O). Journal of Agricultural and Food Chemistry. 51(24). 7092–7099. 105 indexed citations
12.
Guichard, E.. (2002). Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International. 18(1). 49–70. 393 indexed citations
13.
Ducruet, Violette, et al.. (2001). Influence of Packaging on the Aroma Stability of Strawberry Syrup during Shelf Life. Journal of Agricultural and Food Chemistry. 49(5). 2290–2297. 33 indexed citations
14.
Hardy, J., et al.. (2000). Physical and sensory properties of cheese.. 447–473. 10 indexed citations
15.
Guichard, E., et al.. (2000). Flavor Release from Salad Dressings:  Sensory and Physicochemical Approaches in Relation with the Structure. Journal of Agricultural and Food Chemistry. 48(5). 1810–1816. 46 indexed citations
16.
Pham, Thanh Tung, E. Guichard, Pascal Schlich, & C. Charpentier. (1995). Optimal Conditions for the Formation of Sotolon from .alpha.-Ketobutyric Acid in the French "Vin Jaune". Journal of Agricultural and Food Chemistry. 43(10). 2616–2619. 54 indexed citations
17.
Guichard, E., et al.. (1995). Stereoisomers of ß-Methyl-γ-Octalactone. I. Quantification in Brandies as a Function of Wood Origin and Treatment of the Barrels. American Journal of Enology and Viticulture. 46(4). 419–423. 42 indexed citations
18.
19.
Guichard, E., et al.. (1989). Comparison by multidimensional analysis of concentrations of volatile compounds in fourteen frozen strawberry varieties [aroma, furaneol, mesifurane]. 11 indexed citations
20.
Guichard, E. & M. Souty. (1988). Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties. European Food Research and Technology. 186(4). 301–307. 39 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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