E. Guichard
Impact in
- Food Science top 1%
- Fermentation and Sensory Analysis
- Sensory Analysis and Statistical Methods
- Proteins in Food Systems
- Sensory Systems top 5%
- Olfactory and Sensory Function Studies
Papers in
- Food Science 16
- Fermentation and Sensory Analysis 8
- Sensory Analysis and Statistical Methods 7
- Probiotics and Fermented Foods 2
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- Biochemical Analysis and Sensing Techniques 3
- Co-authors
- Nicole Fournier (4 shared papers)Barbara Rega (3 shared papers)Sylvie Issanchou (2 shared papers)M. Souty (1 shared paper)Etienne Sémon (2 shared papers)P. X. Étiévant (2 shared papers)C. Charpentier (1 shared paper)Pascal Schlich (1 shared paper)
In The Last Decade
E. Guichard
20 papers receiving 950 citations
Peers
Comparison fields: 5 of 84
- Food Science 693
- Sensory Systems 128
- Animal Science and Zoology 214
- Biochemistry 116
- Nutrition and Dietetics 297
Countries citing papers authored by E. Guichard
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
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-authors
The 25 scholars most cited alongside E. Guichard, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2002 | 393 | |
| 2 | 2003 | 105 | |
| 3 | 2009 | 71 | |
| 4 | 1991 | 59 | |
| 5 | 1995 | 54 | |
| 6 | 2000 | 46 | |
| 7 | 1995 | 42 | |
| 8 | 1988 | 39 | |
| 9 | 2001 | 33 | |
| 10 | 2016 | 30 | |
| 11 | 2018 | 28 | |
| 12 | 2017 | 24 | |
| 13 | 2007 | 23 | |
| 14 | 2007 | 16 | |
| 15 | Comparison by multidimensional analysis of concentrations of volatile compounds in fourteen frozen strawberry varieties [aroma, furaneol, mesifurane] | 1989 | 11 |
| 16 | 2008 | 10 | |
| 17 | Physical and sensory properties of cheese. | 2000 | 10 |
| 18 | 2004 | 8 | |
| 19 | Physical and chemical interactions involved in several flavour compounds/food matrix systems. | 2003 | 1 |
| 20 | The perception of freshly squeezed aroma in orange juice: physicochemical or cognitive role of pulp? | 2004 | 1 |
About E. Guichard
E. Guichard is a scholar working on Food Science, Nutrition and Dietetics, Plant Science, Animal Science and Zoology and Sensory Systems, having authored 20 papers that have together received 1.0k indexed citations. Recurring topics across this work include Fermentation and Sensory Analysis (8 papers), Sensory Analysis and Statistical Methods (7 papers), Meat and Animal Product Quality (4 papers), Advanced Chemical Sensor Technologies (3 papers), Biochemical Analysis and Sensing Techniques (3 papers), Olfactory and Sensory Function Studies (3 papers), Horticultural and Viticultural Research (3 papers) and Probiotics and Fermented Foods (2 papers). The work is most often cited by research in Food Science (693 citations), Sensory Systems (128 citations), Animal Science and Zoology (214 citations), Biochemistry (116 citations) and Nutrition and Dietetics (297 citations). E. Guichard has collaborated with scholars based in France, Spain and Morocco. Frequent 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. Their work appears in journals such as Journal of Agricultural and Food Chemistry, Journal of Food Science, Scientific Reports, American Journal of Enology and Viticulture and Food Quality and Preference.
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.