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E. Guichard · SciRah

Researcher profile · Semantic Scholar

E. Guichard

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E. Guichard — researcher profile on SciRah

h-index: 51
Works: 259
Citations: 7,473

Most-cited papers

Saliva and Flavor Perception: Perspectives.
F. Canon, F. Neiers, E. Guichard
2018Journal of Agricultural and Food Chemistry143 citations Open access
Semantic Scholar
Taste Perception of Nutrients Found in Nutritional Supplements: A Review
T. Delompré, E. Guichard, L. Briand, C. Salles
2019Nutrients113 citations Open access
Semantic Scholar
Volatile Compounds in Pulses: A Review
Adeline Karolkowski, E. Guichard, L. Briand, C. Salles
2021Foods95 citations Open access
Semantic Scholar
Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase.
Sandy Pagès-Hélary, I. Andriot, E. Guichard, F. Canon
2014Food Research International92 citations
Semantic Scholar
Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).
C. Barba, N. Béno, E. Guichard, T. Thomas-Danguin
2018Food Chemistry87 citations Open access
Semantic Scholar
Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review.
T. Thomas-Danguin, E. Guichard, C. Salles
2019Food & Function72 citations
Semantic Scholar
Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.
C. Muñoz-González, G. Feron, E. Guichard, J. José Rodríguez-Bencomo +3 more
2014Journal of Agricultural and Food Chemistry69 citations Open access
Semantic Scholar
Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing
G. Feron, C. Ayed, E. Qannari, P. Courcoux +2 more
2014PLoS ONE67 citations Open access
Semantic Scholar
The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.
L. Boisard, I. Andriot, Christophe Martin, C. Septier +3 more
2014Food Chemistry66 citations
Semantic Scholar
CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLD
C. Yven, J. Patarin, A. Magnin, H. Labouré +3 more
201257 citations
Semantic Scholar
Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams.
C. Ayed, S. I. Martins, Ann-Marie Williamson, E. Guichard
2017Food Chemistry56 citations Open access
Semantic Scholar
Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume
J. Poette, J. Mekoue, E. Neyraud, O. Berdeaux +4 more
201455 citations
Semantic Scholar
Taste-aroma interaction in model wines: Effect of training and expertise
G. Arvisenet, E. Guichard, Jordi Ballester
201648 citations
Semantic Scholar
Interactions between aroma compounds and food matrix
Laurianne Paravisini, E. Guichard
201646 citations
Semantic Scholar
Identification of compounds responsible for the odorant properties of aromatic caramel
Laurianne Paravisini, Karine Gourrat-Pernin, C. Gouttefangeas, Cédric Moretton +3 more
201244 citations
Semantic Scholar
Binding of Na+ ions to proteins: Effect on taste perception
A. C. Mosca, I. Andriot, E. Guichard, C. Salles
201543 citations
Semantic Scholar
Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review
E. Guichard, V. Galindo-Cuspinera, G. Feron
201842 citations Open access
Semantic Scholar
Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients.
L. Boisard, I. Andriot, C. Arnould, C. Achilleos +2 more
2013Food Chemistry40 citations
Semantic Scholar
Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data
M. Thomsen, Christophe Martin, F. Mercier, P. Tournayre +3 more
201240 citations
Semantic Scholar
Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters
C. Muñoz-González, F. Canon, G. Feron, E. Guichard +1 more
2019Molecules39 citations Open access
Semantic Scholar
Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects
L. Zabaleta, Karine Gourrat, L. J. R. Barrón, M. Albisu +1 more
201638 citations Open access
Semantic Scholar
Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines
G. Arvisenet, Jordi Ballester, C. Ayed, E. Sémon +3 more
2019Food Quality and Preference37 citations Open access
Semantic Scholar
Multivariate statistical analysis and odour-taste network to reveal odour-taste associations.
E. Guichard, C. Barba, T. Thomas-Danguin, A. Tromelin
2020Journal of Agricultural and Food Chemistry35 citations Open access
Semantic Scholar
Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice
C. Barba, T. Thomas-Danguin, E. Guichard
201735 citations Open access
Semantic Scholar
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography.
Laurianne Paravisini, A. Prot, C. Gouttefangeas, Cédric Moretton +3 more
2015Food Chemistry34 citations Open access
Semantic Scholar
Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation.
Marion Doyennette, Isabelle Déléris, G. Feron, E. Guichard +2 more
2014Journal of Theoretical Biology34 citations Open access
Semantic Scholar
Retro-Nasal Aroma Release Is Correlated with Variations in the In-Mouth Air Cavity Volume after Empty Deglutition
A. Mishellany-Dutour, A. Woda, H. Labouré, P. Bourdiol +3 more
2012PLoS ONE33 citations Open access
Semantic Scholar
Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits.
Adeline Bonneau, R. Boulanger, M. Lebrun, I. Maraval +3 more
2018Food Chemistry32 citations
Semantic Scholar
The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity
E. Neyraud, S. Cabaret, H. Brignot, C. Chabanet +3 more
2017Scientific Reports31 citations Open access
Semantic Scholar
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters.
E. Guichard, M. Repoux, E. Qannari, H. Labouré +1 more
2017Food & Function31 citations Open access
Semantic Scholar
Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels
C. Ayed, S. Lubbers, I. Andriot, Y. Merabtine +2 more
201429 citations
Semantic Scholar
Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods
M. Thomsen, Karine Gourrat, T. Thomas-Danguin, E. Guichard
201429 citations
Semantic Scholar
Flavour: From food to perception
E. Guichard, C. Salles, M. Morzel, Annemarie +1 more
201628 citations
Semantic Scholar
Inter-individual variability in aroma release during sweet mint consumption: Inter-individual variability in aroma release
M. Repoux, E. Sémon, G. Feron, E. Guichard +1 more
201228 citations
Semantic Scholar
Ex vivo real-time monitoring of volatile metabolites resulting from nasal odorant metabolism
Aline Robert-Hazotte, Rachel Schoumacker, E. Sémon, L. Briand +4 more
2019Scientific Reports27 citations Open access
Semantic Scholar
PO2 - A Process and Observation Ontology in Food Science. Application to Dairy Gels
Liliana Ibanescu, J. Dibie, Stéphane Dervaux, E. Guichard +1 more
2016International Conference on Metadata and Semantics Research27 citations
Semantic Scholar
An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin
Pierre Dussort, N. Deprêtre, Elias Bou-Maroun, C. Fant +4 more
201226 citations
Semantic Scholar
Flavor: from food to behaviors, wellbeing and health
P. Etiévant, E. Guichard, C. Salles, A. Voilley
201624 citations
Semantic Scholar
Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods.
I. Déléris, A. Saint-Eve, E. Sémon, H. Guillemin +3 more
2013Journal of Mass Spectrometry24 citations Open access
Semantic Scholar
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
Laurianne Paravisini, C. Septier, Cédric Moretton, H. Nigay +3 more
201423 citations
Semantic Scholar
Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures.
S. Jourdren, Anne Saint-Eve, B. Pollet, Maud Panouillé +4 more
2017Food Research International22 citations Open access
Semantic Scholar
Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release.
Laurianne Paravisini, Cédric Moretton, C. Gouttefangeas, H. Nigay +2 more
2017Food Research International22 citations
Semantic Scholar
Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time‐of‐flight – mass spectrometry
C. Muñoz-González, E. Sémon, P. Martín-Álvarez, E. Guichard +3 more
201522 citations Open access
Semantic Scholar
Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma.
E. Sémon, G. Arvisenet, E. Guichard, J. Le Quéré
2018Journal of Mass Spectrometry21 citations
Semantic Scholar
Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion
E. Guichard, C. Salles
201621 citations
Semantic Scholar
Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release
L. Boisard, C. Tournier, E. Sémon, Elodie Noirot +2 more
201421 citations
Semantic Scholar
Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor).
Adeline Karolkowski, Karine Gourrat, Emilie Bouzidi, Jean-François Albouy +4 more
2023Food Research International19 citations Open access
Semantic Scholar
Exploring the Characteristics of an Aroma-Blending Mixture by Investigating the Network of Shared Odors and the Molecular Features of Their Related Odorants
A. Tromelin, Florian Koensgen, K. Audouze, E. Guichard +1 more
2020Molecules18 citations Open access
Semantic Scholar
Relating transformation process, eco-design, composition and sensory quality in cheeses using PO2 ontology
C. Pénicaud, Liliana Ibanescu, Thomas Allard, F. Fonseca +7 more
2019International Dairy Journal18 citations Open access
Semantic Scholar
Fat perception in cottage cheese: The contribution of aroma and tasting temperature
Rachel Schoumacker, Christophe Martin, T. Thomas-Danguin, E. Guichard +2 more
201718 citations
Semantic Scholar

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C. Salles×12
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C. Salles — researcher profile on SciRah
G. Feron×10
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G. Feron — researcher profile on SciRah
T. Thomas-Danguin×8
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T. Thomas-Danguin — researcher profile on SciRah
H. Labouré×7
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H. Labouré — researcher profile on SciRah

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E. Sémon — researcher profile on SciRah

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I. Andriot — researcher profile on SciRah

J. Le Quéré×6

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Laurianne Paravisini×5

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Laurianne Paravisini — researcher profile on SciRah

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L. Briand — researcher profile on SciRah

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C. Ayed — researcher profile on SciRah

G. Arvisenet×4

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G. Arvisenet — researcher profile on SciRah

Cédric Moretton×4

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Cédric Moretton — researcher profile on SciRah