World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
57
Citations
9180
World Ranking
11347
National Ranking
432

Biology and Biochemistry

D-Index
58
Citations
9236
World Ranking
13447
National Ranking
509

Overview

Elisabeth Guichard is affiliated with the Centre national de la recherche scientifique (CNRS) in France. Their research primarily focuses on Agricultural and Biological Sciences, with an emphasis on Food Science, Animal Science and Zoology, Sensory Systems, Biomedical Engineering, and Nutrition and Dietetics.

Their work intersects various key topics, including:

  • Sensory Analysis and Statistical Methods
  • Meat and Animal Product Quality
  • Olfactory and Sensory Function Studies
  • Advanced Chemical Sensor Technologies
  • Fermentation and Sensory Analysis
  • Biochemical Analysis and Sensing Techniques
  • Botanical Research and Chemistry

Guichard has contributed to several scientific publications, notably in the last few years. Selected recent papers include:

  • Volatile Compounds in Pulses: A Review, 2021, Foods
  • Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor), 2022, Food Research International
  • First steps towards FAIRization of product-focused sensory data, 2022, Food Quality and Preference
  • Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures, 2022, Foods
  • PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering, 2023, npj Science of Food

Their frequent co-authors include Christian Salles, Thierry Thomas-Danguin, Jean-Luc Le Quéré, Hervé Guillemin, and Caroline Pénicaud. This suggests collaboration across multiple experts within sensory and food science domains.

Guichard's publications are commonly featured in venues such as HAL (Le Centre pour la Communication Scientifique Directe), Foods, Food Research International, Food Quality and Preference, and npj Science of Food. The highest volume of their work appears in the HAL repository, reflecting a strong representation within open scientific communication platforms.

In addition to journal articles, Guichard has contributed to book publications, including a title published by the Centre National de la Recherche Scientifique: Proceedings of the 16th Weurman Flavour Research Symposium (2022).

Best Publications

  • Interactions between flavor compounds and food ingredients and their influence on flavor perception

    E. Guichard

  • In-Mouth Mechanisms Leading to Flavor Release and Perception

    Christian Salles;Marie-Christine Chagnon;Gilles Feron;Elisabeth Guichard

  • Determination of Key Odorant Compounds in Freshly Distilled Cognac Using GC-O, GC-MS, and Sensory Evaluation

    Gérald Ferrari;Odile Lablanquie;Roger Cantagrel;Jérôme Ledauphin

  • Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).

    Barbara Rega;Nicole Fournier;Elisabeth Guichard

  • Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.

    Unknown

  • Interactions between β-lactoglobulin and flavour compounds

    E Guichard;S Langourieux

  • Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry.

    Jérôme Ledauphin;Jean-François Saint-Clair;Odile Lablanquie;Hugues Guichard

  • Flavour retention and release from protein solutions

    Elisabeth Guichard

  • Sensory methodologies and the taste of water.

    Eric Teillet;Pascal Schlich;Christine Urbano;Sylvie Cordelle

  • Saliva and Flavor Perception: Perspectives

    Francis Canon;Fabrice Neiers;Elisabeth Guichard

  • Potent Aroma Compounds of Two Red Wine Vinegars

    Marielle Charles;Bertrand Martin;Christian Ginies;Patrick Etievant

  • Flavor Control in Baked Cereal Products

    M.A. Pozo-Bayón;E. Guichard;N. Cayot

  • Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.

    Isabelle Maraval;Christian Mestres;Karine Pernin;Fabienne Ribeyre

  • Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis, and mathematical modeling.

    Isabelle Andriot;Marcus Harrison;Nicole Fournier;Elisabeth Guichard

  • The aroma of strawberry (Fragaria ananassa): characterisation of some cultivars and influence of freezing.

    Catherine Douillard;Elisabeth Guichard

  • A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms

    C. Tournier;C. Tournier;C. Sulmont-Rossé;C. Sulmont-Rossé;E. Sémon;E. Sémon;A. Vignon;A. Vignon

  • Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.

    Unknown

  • Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam

    E. Guichard;S. Issanchou;A. Descourvieres;P. Etievant

  • Flavour perception: aroma, taste and texture interactions

    Carole Tournier;Claire Sulmont-Rossé;Elisabeth Guichard;Noureddine Benkeblia

  • Taste Perception of Nutrients Found in Nutritional Supplements: A Review

    Thomas Delompré;Elisabeth Guichard;Loïc Briand;Christian Salles

  • Optimal conditions for the formation of sotolon from alpha-ketobutyric acid in the French "Vin Jaune"

    Thu Thuy Pham;E. Guichard;P. Schlich;C. Charpentier

  • Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions

    Nicolas Decourcelle;Samuel Lubbers;Nadine Vallet;Pascale Rondeau

  • Measurement of Interactions between β-Lactoglobulin and Flavor Compounds (Esters, Acids, and Pyrazines) by Affinity and Exclusion Size Chromatography

    Emeline Pelletier;Kai Sostmann;Elisabeth Guichard

Frequent Co-Authors

Ziya Günata
Ziya Günata University of Montpellier
Armin Mosandl
Armin Mosandl Goethe University Frankfurt
Andrée Voilley
Andrée Voilley University of Burgundy
Hubert Vidal
Hubert Vidal Claude Bernard University Lyon 1
Robert J Henry
Robert J Henry University of Queensland
Jean-Claude Pernollet
Jean-Claude Pernollet INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Pedro J. Martín-Álvarez
Pedro J. Martín-Álvarez Spanish National Research Council
Daniel Granato
Daniel Granato University of Limerick
M. Victoria Moreno-Arribas
M. Victoria Moreno-Arribas Spanish National Research Council
Christelle Lopez
Christelle Lopez Centre national de la recherche scientifique, CNRS

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