Hugues Guichard

664 total citations
16 papers, 527 citations indexed

About

Hugues Guichard is a scholar working on Food Science, Biotechnology and Biomedical Engineering. According to data from OpenAlex, Hugues Guichard has authored 16 papers receiving a total of 527 indexed citations (citations by other indexed papers that have themselves been cited), including 13 papers in Food Science, 6 papers in Biotechnology and 5 papers in Biomedical Engineering. Recurrent topics in Hugues Guichard's work include Fermentation and Sensory Analysis (11 papers), Advanced Chemical Sensor Technologies (5 papers) and Phytochemicals and Antioxidant Activities (4 papers). Hugues Guichard is often cited by papers focused on Fermentation and Sensory Analysis (11 papers), Advanced Chemical Sensor Technologies (5 papers) and Phytochemicals and Antioxidant Activities (4 papers). Hugues Guichard collaborates with scholars based in France, United States and Spain. Hugues Guichard's co-authors include Jérôme Ledauphin, Daniel Barillier, Emmanuel Coton, Monika Coton, Jean-Michel Le Quéré, Pascal Bonnarme, Alain Baron, Sylvie Chollet, Ronan Symoneaux and Víctor Ladero and has published in prestigious journals such as Analytical Biochemistry, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Hugues Guichard

15 papers receiving 506 citations

Peers — A (Enhanced Table)

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

Name	h						Papers	Cites
Hugues Guichard France	13	411	131	127	118	100	16	527
Akira Wanikawa Japan	11	528 1.3×	107 0.8×	239 1.9×	94 0.8×	66 0.7×	17	610
Klaus Gassenmeier Switzerland	8	356 0.9×	67 0.5×	105 0.8×	70 0.6×	108 1.1×	15	487
Matthias Güntert Germany	9	232 0.6×	93 0.7×	133 1.0×	125 1.1×	73 0.7×	17	455
Beatriz Quintanilla‐Casas Spain	16	364 0.9×	90 0.7×	192 1.5×	204 1.7×	190 1.9×	33	734
Laurence Gijs Belgium	8	258 0.6×	78 0.6×	112 0.9×	70 0.6×	52 0.5×	12	355
Beata Plutowska Poland	7	304 0.7×	97 0.7×	75 0.6×	56 0.5×	163 1.6×	7	474
Marco A. Fraatz Germany	15	245 0.6×	73 0.6×	101 0.8×	283 2.4×	62 0.6×	39	633
Christine Mayr Marangon Italy	12	399 1.0×	162 1.2×	256 2.0×	154 1.3×	53 0.5×	23	527
Xuebo Song China	14	539 1.3×	194 1.5×	50 0.4×	118 1.0×	162 1.6×	19	732
Monika Christlbauer Germany	6	560 1.4×	200 1.5×	158 1.2×	106 0.9×	164 1.6×	6	781

Countries citing papers authored by Hugues Guichard

Since Specialization

Citations

This map shows the geographic impact of Hugues 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 Hugues Guichard with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hugues Guichard more than expected).

Fields of papers citing papers by Hugues Guichard

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Hugues 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 Hugues Guichard. The network helps show where Hugues Guichard may publish in the future.

Co-authorship network of co-authors of Hugues Guichard

This figure shows the co-authorship network connecting the top 25 collaborators of Hugues Guichard. A scholar is included among the top collaborators of Hugues 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 Hugues Guichard. Hugues Guichard is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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16 of 16 papers shown

Guichard, Hugues, et al.. (2023). Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider. International Journal of Food Microbiology. 400. 110276–110276. 9 indexed citations

Strub, Caroline, Noël Durand, Hugues Guichard, et al.. (2021). Microbiome Status of Cider-Apples, from Orchard to Processing, with a Special Focus on Penicillium expansum Occurrence and Patulin Contamination. Journal of Fungi. 7(4). 244–244. 15 indexed citations

Decloux, Martine, et al.. (2021). Double batch cider distillation: Influence of the recycling of the separated fractions. LWT. 146. 111420–111420. 11 indexed citations

Rué, Olivier, et al.. (2020). Diversity and dynamics of bacterial and fungal communities in cider for distillation. International Journal of Food Microbiology. 339. 108987–108987. 12 indexed citations

Guichard, Hugues, et al.. (2018). Brettanomyces anomalus, a double drawback for cider aroma. LWT. 102. 214–222. 18 indexed citations

Symoneaux, Ronan, Hugues Guichard, Jean-Michel Le Quéré, Alain Baron, & Sylvie Chollet. (2015). Could cider aroma modify cider mouthfeel properties?. Food Quality and Preference. 45. 11–17. 36 indexed citations

Coton, Monika, et al.. (2011). Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders. International Journal of Food Microbiology. 153(1-2). 159–165. 29 indexed citations

Coton, Monika, et al.. (2011). Screening of representative cider yeasts and bacteria for volatile phenol-production ability. Food Microbiology. 28(7). 1243–1251. 27 indexed citations

Ladero, Víctor, Monika Coton, Marı́a Fernández, et al.. (2010). Biogenic amines content in Spanish and French natural ciders: Application of qPCR for quantitative detection of biogenic amine-producers. Food Microbiology. 28(3). 554–561. 51 indexed citations

10.

Guichard, Hugues, et al.. (2010). Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders. Food Chemistry. 125(2). 542–548. 25 indexed citations

11.

Coton, Monika, Jean‐Marie Laplace, Hugues Guichard, & Emmanuel Coton. (2008). Factors Affecting Zymomonas mobilis subsp. francensis Growth and Acetaldehyde Production. Journal of the Institute of Brewing. 114(2). 114–121. 1 indexed citations

12.

Guichard, Hugues & Pascal Bonnarme. (2005). Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds. Analytical Biochemistry. 338(2). 299–305. 16 indexed citations

13.

Ledauphin, Jérôme, et al.. (2004). Identification of Trace Volatile Compounds in Freshly Distilled Calvados and Cognac Using Preparative Separations Coupled with Gas Chromatography−Mass Spectrometry. Journal of Agricultural and Food Chemistry. 52(16). 5124–5134. 106 indexed citations

14.

Guichard, Hugues, et al.. (2002). Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 1. Evaluation of Quality and Defects on the Basis of Key Odorants by Olfactometry and Sensory Analysis. Journal of Agricultural and Food Chemistry. 51(2). 424–432. 51 indexed citations

15.

Ledauphin, Jérôme, et al.. (2002). Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 2. Identification of Volatile Compounds and Key Odorants. Journal of Agricultural and Food Chemistry. 51(2). 433–442. 97 indexed citations

16.

Guichard, Hugues, et al.. (1995). GC sniffing analysis: olfactive intensity measurement by two methods. European Food Research and Technology. 201(4). 344–350. 23 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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